Yellow Cake with Silky Chocolate Frosting

The best chocolate frosting. Ever. Silky, smooth, and really chocolaty. The yellow cake is the best yellow cake ever. Soft, fluffy, and yellow.

Ingredients: Yellow Cake (from here)

6 large egg yolks

1 cup whole milk

2 and 1/4 teaspoons vanilla

3 cups sifted cake flour, spooned and leveled

1 and 1/2 cups granulated sugar

1 tablespoon + teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened

Silky Chocolate Frosting

1 cup unsalted butter, softened

1 and 1/2 cups powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup semi-sweet chocolate chips, melted and slightly cooled

Recipe: Yellow Cake

Preheat the oven to 350F and grease two round cake pans.

In a measuring cup  lightly whisk the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened.

Increase to medium speed and beat for 1 and 1/2 minutes. Scrape down the sides.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. Bake 25 to 35 minutes or until a toothpick inserted near the center comes out clean. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pan on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks.

Silky Chocolate Frosting

Beat the butter and sugar together, on medium-high, for at least 5 minutes. Beat in the vanilla and salt.

Pour in the melted chocolate and beat, scraping down the sides, until fully combined.

Enjoy!

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Fiori di Sicilia Buttermilk Pound Cake

This is no doubt the best pound cake I’ve ever made. Soft and fluffy, but still a perfect pound cake. The glaze just makes it perfection. P.S. Fiori di Sicilia is a extract flavored with a combination of citrus and vanilla.

Ingredients: Buttermilk Pound Cake

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon Fiori de Sicilia

2 large eggs, room temperature

1/2 cup buttermilk

Glaze

1 cup powdered sugar

5 tablespoons heavy cream

1/2 teaspoon fiori de sicilia

Recipe: Buttermilk Pound Cake

Preheat oven to 350F and grease a 9×9 loaf pan.

In a small bowl, whisk together the flour, baking powder, and salt.

In another bowl, beat the butter until pale; add in the sugar until light and fluffy.

Beat in the extracts and eggs, one at a time.

Slowly add the dry mixture to the wet batter until almost completely combined.

Mix in the buttermilk.

Bake for 45 minutes or until a toothpick comes out clean.

Glaze

Mix all ingredients together until smooth. Pour on warm cake.

Enjoy!

Red Velvet Roll Cake

 

 

I just wanted to show you this cake and where I got the recipes from. It’s a gorgeous red velvet cake roll with the best cream cheese frosting. You’ll want to make this at least everyone Valentine’s Day.

I used this cake recipe and this recipe for cream cheese frosting.

Enjoy!

Spicy Flourless Chocolate Cake

Well, it’s almost February. So it’s almost Valentine’s Day which means I have an excuse to decorate this cake in pink and marshmallows and sprinkles. Underneath all the glitz this cake happens to be very, very dark and chocolatey with the warm heat of cinnamon and cayenne pepper. The spicy ganache and the mascarpone cream perfectly complement the cake.

Ingredients: Cake

2 and 1/4 cup dark chocolate chips

3/4 cup unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 teaspoons vanilla extract

2 tablespoon water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Spicy Ganache

9 ounces dark chocolate, chopped

1 cup heavy cream

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Mascarpone Whipped Cream

8 ounces mascarpone cheese

1 cup heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Cake

Preheat the oven to 300F. Grease a 9″ round springform pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in a medium metal bowl set in a skillet of simmering water, stirring until smooth.

Remove bowl from heat and let cool slightly.

Combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, about 40 minutes. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Spicy Ganache

Put chopped chocolate into a medium bowl.

In a saucepan bring the cream and spices to a simmer then pour over the chocolate.

Let stand for a minute before whisking until smooth.

Mascarpone Whipped Cream

Beat all ingredients together on medium-high speed until thick but fluffy.

Enjoy!

Coffee Cake

This is the fluffiest, moistest, and easily the most delicious coffee cake I have ever made (or eaten.) It has the best crunchy brown sugar topping and underneath a super awesome cinnamon sugar layer. All I can say is- make this now!

Ingredients: Crumb Topping (adapted from here)

3/4 cup all-purpose flour

3/4 cup dark brown sugar

1/2 teaspoon salt

3/4 cup pecans, toasted

6 tablespoons cold unsalted butter, cubed

Cinnamon Swirl

1/2 cup granulated sugar

2 teaspoons ground cinnamon

Cake

1 and 3/4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

8 ounces full-fat sour cream

2 teaspoons buttery vanilla bakery emulsion

Recipe: Crumb Topping

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the pecans and pulse until they are finely chopped and incorporated.

Add the butter and pulse until mixture looks like coarse sand.

Cover and refrigerate until ready to use.

Cinnamon Swirl

Mix ingredients together.

Cake

Preheat the oven to 350F. Butter a 9-inch spring-form pan.

Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.

Cream the butter until smooth. Add sugar and beat until the mixture is light and fluffy, about three minutes.

Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.

Add the sour cream and vanilla and beat just until incorporated.

Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated.

Pour cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Top with cinnamon swirl mixture. Sprinkle the crumb topping evenly over the top of the batter. (Yes, there’s a lot of crumb topping, but that’s what makes it so good!)

Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.

Enjoy!

White Chocolate Christmas Tree Cakes

I love these cakelets! Soft and fluffy cake delicately flavored with white chocolate coated in green candy melts and covered in sprinkles; the perfect amount of softness and crunch. These are the perfect Christmas Eve dessert!!

Ingredients: White Chocolate Cakes (adapted from here)

2 (4 oz.) white chocolate baking bars

2 and 1/4 cups all-purpose flour

2 and 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, cold and cubed

1  and 1/3 cups granulated sugar

4 large eggs, room temperature

1 and 1/2 teaspoons buttery vanilla bakery emulsion

1/2 cup + 2 tablespoons whole milk

1/2 cup + 2 tablespoons full-fat sour cream

Green Candy Melts

Sprinkles

Recipe: White Chocolate Cakes

Preheat the oven for 350F. Grease a silicon Christmas tree pan with Bakers Joy.

Melt chopped chocolate in a double boiler and let cool for ten minutes.

Whisk together flour, baking powder, a baking soda and salt; set aside.

Cream butter and sugar for 3-4 minutes until light and fluffy.

Add eggs one at a time, and buttery vanilla bakery emulsion, beating after each addition.

Stir together the milk and sour cream.

With mixer on low speed, alternately add flour mixture and sour cream/milk, mixing until just combined.

Gently mix in white chocolate.

Fill Christmas tree pans about 3/4 of the way through. You will need to do this twice.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Release cakes from molds after cooling and chill in fridge for at least 30 minutes before rolling in melted candy melts and decorating in sprinkles.

Enjoy!

 

 

 

Peppermint Mocha Cake

This cake is. so. good. A deeply chocolaty mocha cake with smooth, fluffy, and almost whipped cream like peppermint frosting. I decorated the cake with mini candy canes, peppermint pop rocks, and peppermint rolled wafers. It’s perfect for Christmas.

Ingredients: Mocha Cake

2 cups granulated sugar

1 and 3/4 cups all-purpose flour

3/4 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)

1 tablespoon espresso powder

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling coffee

Espresso Syrup (I omitted the rum)

Peppermint Flour Frosting (adapted slightly from here)

5 tablespoons all-purpose flour

1 cup whole milk

1 teaspoon peppermint extract

1 cup unsalted butter

1 cup granulated sugar

Recipe: Mocha Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 6-inch round baking pans.

Stir together sugar, flour, cocoa, espresso powder, baking powder, baking soda and salt in large bowl.

Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Beat in boiling coffee. Pour batter into prepared pans- you will have left over!

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before brushing on syrup.

Peppermint Flour Frosting

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, almost like a paste.

Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step.

Stir in the peppermint extract.

While the mixture is cooling, cream the butter and sugar together until very light and fluffy, about four to six minutes.

Then add the completely cooled milk/flour mixture and beat heavily. If it looks separated, you haven’t beaten it enough! Beat it until it all until it almost resembles whipped cream, about six minutes.

Enjoy!

 

Cranberry Spice Muffins

These are my favorite muffins. Soft, fluffy, a little spicy, and bursting with tart cranberries. They are so easy to make and infinitely adaptable. I give you the recipe for a really delicious spiced sugar topping, but it’s not in the pictures- but use it!

Ingredients: Cranberry Spice Muffins (adapted from here)

1 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup dark brown sugar

4 tablespoons toasted wheat germ

1 and 1/2 teaspoon baking soda

1 teaspoon apple pie spice

1/4 teaspoon cloves

1/2 teaspoon salt

2 teaspoons orange zest

1 and 1/2 cups quick-cooking oats

1/2 cup packed shredded apple

1/2 cup chopped toasted pecans

1/2 cup dried cranberries

1/2 cup chopped cranberries

3/4 cup buttermilk

1/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/2 cup boiling water

Spicy Sugar Topping

1/3 cup granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon apple pie spice

1/4 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Recipe: Cranberry Spice Muffins

Lightly spoon flour into a measuring cup and level with a knife.

With a spoon, combine first 8 ingredients in a large bow.

Stir in oats, shredded apple, dried cranberries, and cranberries.

Make a well in the middle of mixture. Combine buttermilk, orange juice, oil, vanilla, and egg; add to the dry mixture, stirring just until moist.

Stir in boiling water. Let batter stand 15 minutes.

Preheat oven to 375F.

Spoon batter into a greased muffin tin. Bake for 20 minutes or until muffins spring back when touched lightly in center.

Spicy Sugar Topping

Mix together the sugar and spices.

Dip the muffins in the melted butter and then in the sugar.

Enjoy!

Chocolate Chip Banana Bread

This is the best banana bread I’ve ever had. It’s soft, moist, stuffed full of chocolate chips, and had a perfect crunchy golden top. To make it even better, you don’t even have to use a mixer. This is the perfect thing to make when you have a bunch of brown bananas or some chocolate chips.

Ingredients: Chocolate Chip Banana Bread

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1/2 cup dark brown sugar

1/2 cup granulated sugar

3 bananas, pureed

1 teaspoon vanilla extract

2 large eggs, room temperature

2 cups semi-sweet chocolate chips

Recipe: Chocolate Chip Banana Bread

Preheat oven to 350 and grease an 8 inch loaf pan.

In a small bowl, stir together the dry ingredients.

In another bowl, mix together the sugar and butter.

Beat in the eggs and banana puree until just mixed together.

Gently fold in the dry ingredients.

Mix in the chocolate chips.

Bake for 55 minutes or until a toothpick comes out clean.

Enjoy!

Golden Glory Cake with Brown Sugar Boiled Frosting

This cake is absolute perfection. I first saw the recipe for “Golden Glory Cake” in an old cookbook from the 1950s and decided I had to make it. I kept the measurements (except using cold butter for more fluffiness) the same, but I did change the mixing method to the “Two-Stage Mixing Method” which you can read about here. The cake is light, fluffy, and deliciously pineapple-ly. I very much recommend brushing pineapple juice on the cakes though when they are done for extra flavor. The frosting is an old fashioned boiled frosting or 7-minute frosting recipe except I replaced the granulated sugar with dark brown sugar. It tastes of caramel/maple and a cross between whipped cream and marshmallow fluff. Very Good.

Ingredients: Golden Glory Cake

4 and 1/2 cups cake flour

1 tablespoon baking powder + 1 teaspoon

1 teaspoon salt

1 and 1/2 cups unsweetened canned pineapple juice

4 large eggs, room temperature

1 and 1/2 teaspoon butter vanilla bakery emulsion (or vanilla extract)

2 and 2/3 cups granulated sugar

1 cup unsalted butter, cold and cubed

Brown Sugar Boiled Frosting

1 cup dark brown sugar

1/2 cup water

2 large egg whites

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

Recipe: Golden Glory Cake

Preheat the oven to 350F and line, grease, and flour 3 eight inch cake pans.

Mix flour on high speed for 3 minutes. Measure again- you should have about 1 cup of leftover flour.

Mix flour with baking powder and salt on high speed for 3 minutes.

In a measuring cup, combine and stir the eggs, 1/4 cup of the pineapple juice, and butter vanilla bakery emulsion.

Combine flour with sugar and mix on low speed for 30 seconds. Add the butter, one piece at a time, until the mixture is crumbly.

Add remaining pineapple juice and beat on medium-high speed for 2 and 1/2 minutes. Gradually add egg mixture in 3 separate batches until fluffy and combined.

Bake for 30-35 minutes, or until a toothpick comes out clean with a few crumbs attached.

If you want, brush some extra pineapple juice over the cakes for extra moistness.

Brown Sugar Boiled Frosting

Boil sugar and water over low-medium heat until syrup spins a thread; while beating the egg whites to stiff peaks.

Pour syrup very slowly over the egg whites and beat until smooth and stiff enough to spread. Beat in vanilla and use right away.

Enjoy!