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Funfetti Cake 2.0

I like this recipe better than the other confetti cake recipe I’ve used in the past. There is something about the texture of that cake that I don’t like. I suspect it’s the shortening because it always leaves me feeling like there is a coating of grease in my mouth, and even though it seems moist, it always feels dry.

This recipe from Sugar Spun Run is more like a traditional white cake recipe that I think of for a Funfetti cake, and I think it’s just the thing.

The only things I did differently are:

  1. 3 tsp Vanilla and 1 tsp of Lemon extract
  2. I used 3 9 in springform pans at 350 convection. It took 30 min for two of them to be done, the third was a little bit thicker and took 35 mins.
  3. I also added 1/2 cup of sprinkles to the frosting.

Ingredients

  • 9 Tbsp butter softened
  • 3 cups sugar
  • 1 cup canola oil vegetable oil would also work
  • 3 tsp vanilla extract
  • 1 tsp lemon extract
  • 4 cups+ 2 Tbsp all-purpose flour
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cup milk
  • 9 egg whites room temperature preferred
  • 1/2 cup sprinkles

Buttercream

  • 1 lb unsalted butter softened to room temperature
  • 1/4 tsp salt
  • 6 cups (750g, 27oz) powdered sugar
  • 6 Tbsp heavy cream
  • 2 tsp vanilla extract
  • 1/2 cup sprinkles

Instructions

  • Preheat oven to 350F and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
  • In stand mixer, beat butter on medium-low speed until creamy.
  • Add sugar and oil and beat until all ingredients are well-combined and creamy.
  • Scrape down the sides and bottom of the bowl and then stir in your vanilla.
  • In separate bowl, whisk together your flour, baking powder, and salt.
  • Measure out your milk.
  • With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  • Pause occasionally to scrape down sides and bottom of bowl.
  • In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
  • Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  • Evenly divide cake batter into prepared pans.
  • Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
  • Cakes will be a light golden brown when done baking.
  • Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
  • Allow to cool completely before frosting.

Frosting

  • In stand mixer, beat butter on medium-speed until creamy.
  • Add salt and beat again for about 20 seconds.
  • Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
  • Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
  • Add vanilla and stir on medium-high for 30 seconds.
  • Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.
  • Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.

Cookies and Cream cake

Rob fell in love with an Oreo cake sold at Stop and Shop. The cake is light and fluffy, and the icing has little crushed up Oreos in it. Even I have to admit, it’s a damn good cake for a grocery store cake. But, it is a grocery store cake, and I set out on a personal mission to make a better one. This is definitely it. The recipe is only slightly modified from this one over at HonestandTasty.com. Its super easy to make and well worth the effort!

Total hands on time: 1-1:30 hours

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ cup sunflower oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup water
FOR THE FROSTING:
  • 2.5 sticks  Unsalted Butter, softened
  • 2.5 tsp Pure Vanilla Extract
  • 9  TBSP Heavy Cream
  • 30 oz Powdered Sugar
  • 18-20 Newman O’s + a few extra for decorating the top of the cake
INSTRUCTIONS
FOR THE CAKE:
  1. Preheat oven to 350º F.
  2. Spray 2, 9 inch round springform pans with Baking Pam, then top with 9 inch round Parchment circles. Respray with Pam. Wrap the bottom of the springform pans with aluminum foil to protect against drips.
  3. In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Sift together into another bowl or onto a large paper plate.
  4. In the bowl of the stand mixer add oil, buttermilk, eggs, and vanilla. Mix to combine.
  5. Add the sifted dry ingredients, combine and mix on low speed. Don’t over mix.
  6. Add water and mix again to combine it all together. Don’t over mix.
  7. Pour the batter into the pans and bake for 28-30 minutes or just until a toothpick/fork poked into the center comes out clean.
  8. Cool for 10 minutes before removing the outside of the springform. Once cool, flip cakes onto a sheet of parchment and remove the bottom of the springform and parchment paper.
FOR THE FROSTING:
  1. Place Newman O’s into a sealed plastic bag, and crush them up with mallet or rolling pin. Set aside.
  2. In the stand mixer combine butter, vanilla extract, heavy cream.  Mix to combine.
  3. Add in the powdered sugar and mix for 3-5 minutes to whip it well.
  4. Add crushed cookies into frosting and mix in.
  5. Frost the cake, then devour!

Lemon Cake

The perfect spring cake recipe. I ran across this on Pinterest and it actually turned out perfectly.

Ingredients:

For the cake

  • 270 g (2 1/4) cups cake flour
  • 1 TBSP baking powder
  • 1/2 tSP kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 2 tsp grated lemon zest
  • 8 TBSP unsalted butter, at room temperature
  • 1/2 tsp pure lemon extract

For the icing

  • 8 oz cream cheese, softened
  • 8 TBSP unsalted butter, softened
  • 350g (2 3/4 cups) powdered sugar, sifted
  • 1 TBSP freshly squeezed lemon juice, (from about 1/2 a large lemon), plus 1 TBSP if needed
  • 1 TBSP freshly grated lemon zest
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt

Directions:

Preheat oven to 350 F

  • Grease two 9 inch round springform pans, parchment paper is not needed.
  • In a medium bowl, sift together Cake Flour, Baking Powder, and Salt
  • In a separate medium bowl whisk together the Buttermilk and Egg Whites
  • In the bowl of the stand mixer, add Lemon Zest and Sugar. Using your fingers, rub the lemon zest into the sugar until sugar is moist and well combined.
  • Add the Butter to the mixing bowl and mix on medium speed for a minimum of 3 minutes, until the mixture is light and fluffy.
  • Mix in the Lemon Extract.
  • Add in 1/3 of the Flour Mixture, then beat on medium speed until combined.
  • Continue on medium speed and add in 1/2 of the Buttermilk Mixture.
  • Add another 1/3 of the Flour Mixture, then add the remaining Buttermilk Mixture. Beat until smooth.
  • Stir in the remaining Flour Mixture, then continue mixing on medium speed for at least 2 more minutes until well combined and very airy.
  • Divide the batter evenly between the two pans and use a spatula to level off the tops.
  • Bake for 35-40 mins until springy and a toothpick comes out clean.
  • Allow to cool for 10 mins before removing the springform pan. Then remove the cakes from the bottom pan, and allow them to cool on a wire rack.

Prepare the icing:

  • Use the stand mixer with the paddle attachment.
  • Mix the Cream Cheese and Butter on medium speed for at least 3 minutes until well combined and smooth.
  • Reduce to stirring speed and add in the Powdered Sugar, Lemon Juice, Lemon Zest, Vanilla, and Salt. Once the sugar begins to incorporate increase the speed to medium.
  • Mix on medium speed for at least 3 minutes until the ingredients are well combined and frosting is light and fluffy.  May add additional Lemon Juice if needed to thin.
  • You may need to put the cake in the refrigerator for an hour or so to set the icing.

Chocolate Cake

https://www.chefsteps.com/activities/ultimate-chocolate-cake

Cupcake notes:

Baking time: 20-22 mins

Fill cupcake paper with 40g of batter… I used the ¼ cup measuring cup filled about three quarters full.

When I stored them in a tupperware container, the cupcake wrappers all popped off overnight. Probably because it’s such a moist cake.

Polenta Cake

  • .5 cup cake flour
  • .5 cup fine grind yellow cornmeal
  • 1 teaspoon baking powder
  • .25 pound plus 3 tablespoons unsalted butter, room temperature
  • 25 cups powdered sugar
  • .25 cup almond paste
  • 4 egg yolks
  • 2 whole eggs
  • .5 teaspoon almond extract
  • .125 teaspoon vanilla extract

 

  1. Preheat oven to 350F
  2. Sift flour, cornmeal, and baking powder into large mixing bowl
  3. In separate bowl, combine butter, sugar, and almond paste
  4. Using handheld mixer on medium speed, beat ingredients until very fluffy, light, and pale in color (6-8 minutes)
  5. While beating at medium, add egg yolks one at time, mixing well. Keep scraping the sides of the bowl.
  6. Add whole eggs, one at a time, similar to above.
  7. Beat in almond and vanilla extracts.
  8. Reduce mixer speed to low and add flour mixture 1/3 at a time. Ensure all is thoroughly incorporated after each addition.
  9. Grease 8.5×4.5×2.5 loaf pan with butter and sprinkle with cornmeal.
  10. Pour batter in. Do not level.
  11. Bake until wooden toothpick comes out clean, about 45 minutes.
  12. Remove from oven and let cool in pan for 15 minuites.
  13. Turn out on wire rack and let cool completely.
  14. Sieve powdered sugar over before serving.

New York Cheesecake

This is an old recipe my mom used to make. Who knows where it came from, but I remember this was my birthday “cake” of choice when I didn’t go with Funfetti Cake.

Ingredients:

  • 1 cup graham cracker crumbs
  • 1 cup + 3 TBSP Sugar, divided
  • 3 TBSP butter, melted
  • 5, 8 oz packages Cream Cheese, softenend
  • 3 TBSP Flour
  • 1 TBSP Vanilla
  • 3 Eggs
  • 1 cup Sour Cream
  • 21 oz can Cherry Pie Filling

Directions:

  1. Make the Crust: Preheat oven to 350 degrees
    • Mix Crumbs, 3 TBSP sugar, and butter.
    • Press into the bottom of a 9-inch springform pan
    • Bake for 10 minutes
  2. Make the Cake:
    • Beat Cream cheese, 1 cup sugar, flour, and vanilla until well mixed and light and fluffy.
    • Blend in the sour cream.
    • Pour over prepared crust
  3. Bake 60-70 minutes until center is almost set.
  4. Cool, then run knife around rim to loosen. Refrigerate 4 hrs or overnight to set.
  5. Top Pie with cherry filling.
  6. Store in the refigerator

Applesauce Cake

This is an oldie but goodie. I remember my mom making this for us all the time when we were kids.

Ingredients:

  • 2 cups Flour
  • 1 cup Sugar
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 2 tsp Baking Soda
  • 1 cup Raisins
  • 1 cup Chopped Walnuts
  • 8 TBSP (1/2 cup) Butter, melted
  • 16 oz Applesauce
  • Icing

Directions:

  • Preheat oven to 350. Flour a 9×9 in pan.
  • In a large bowl, sift together Flour, Sugar, Salt, Cinnamon, Cloves, and Baking Soda
  • Add in Nuts, Raisins, Melted Butter, and Applesauce, beat until well blended.
  • Pour into pan and bake 45-50 mins.
  • Cool and ice with vanilla or cream cheese Icing.

Confetti Cake from scratch

This is a must try. I Made this recipe following it exact. But, as with anything that you do exactly – there are some notes.

Cake

Frosting – don’t forget to add the sprinkles (Sorry, but I am adamant that they are sprinkles NOT ‘jimmies’) to the frosting. Also, for this cake, I found that lemon extract is the key. It adds a touch of lemony goodness. I have started with 1 tsp and then added more to taste. Rob says this makes the cake a lighter – fluffier – version of his favorite Italian cookies (see a previous recipe).  Also… i need to add a quick bit of advice.  When you start adding your butter, all of the sudden the frosting will look like a sloppy, wet, yucky nothing.  All those beautiful egg white peaks will disappear and it will splatter all over the place.  Have no fear!! Just keep adding your butter and let it mix.  It needs to mix for probably another 10-15 minutes after the butter is in.  It will thicken up!!

Supplies: Here is what you will need (from both recipes) to make this cake. This is the total… all the ingredients you need at the store to make the whole thing.

10 egg whites from large eggs
1/2 tsp + pinch of salt
2 1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups and 4 TBSP unsalted butter SOFT
1 Tablespoon and 1 teaspoon vanilla extract
1 cup whole milk
1 teaspoon lemon extract (or more to taste- I like 1 1/2 tsp personally)
1/2 teaspoon almond extract
3 cups cake flour OR 3 cups all purpose flour minus 6 TBSP mixed with 6 TBSP corn starch
4 teaspoons baking powder
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored SPRINKLES

So, now here are my personal notes from making this recipe:

1: Since I never have cake flour, I make it! This is the how-to.

2: I like the 4 layers. Don’t let the batter fool you. I bake them 2 at a time (since I only have 2 9in round pans) and cook only for 18 minutes. Don’t forget to re-butter between turns.

3: Definitely follow the instructions in the recipe on how to make equal portions.

For the frosting:

1: I use my smallest non-stick pot. The sugar mixture just slides right out of it.

2: Thought the recipe says to chill the frosting until ready to use, I have found that when I finish the recipe it is actually the perfect temp and consistency for using. When I put it in the fridge to cool, it became LUMPY and unwieldy.

20121028-171156.jpg

Apple Coffee Cake

An experiment gone right!

Tonight I made Emril’s Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

I used 2 medium sized granny smith apples (yes that’s it)!!! And, of course some vanilla ice cream.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Total Cook Time: 1 hr 15mins

Cake:
1 stick unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream
1 tsp pure vanilla extract
2 medium sized Granny Smith apples, cored and chopped

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 TBSP unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 TBSP water

Instructions:

First, make the cake:

  • Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch glass baking dish with 2 teaspoons of butter.
  • In the kitchenaid, cream together the butter and sugar until light and fluffy.
  • Add the eggs 1 at a time, beating after the addition of each.
  • In a separate bowl sift together the flour, baking soda, cinnamon, and salt.
  • Add to the wet ingredients, alternating with the sour cream and vanilla.
  • Fold in the apples.
  • Pour into the prepared baking dish, spreading out to the edges.

Then, make the crumble topping and bake:

  • In the kitchenaid (set to 2), combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
  • Sprinkle the topping over the cake.
  • Bake until golden brown and set, 35 to 40 minutes.
  • Remove from the oven and let cool on a wire rack for at least 10 minutes.

Then, make the glaze:

  • In a bowl, combine the sugar, vanilla, and water and mix until smooth.
  • Drizzle the cake with the glaze and let harden slightly.

Finally, EAT!  Serve warm with vanilla ice cream.

Read more at: Apple Coffee Cake with Crumb Topping and Glaze