foodlikecake

Tag: Buttercream

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.

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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.

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Enjoy!

 

Nutella Frosted Chocolate Sugar Cookies

Best. Cookies. Ever. The best chocolate sugar cookies ever topped with soft, fluffy, clouds of Nutella buttercream. Perfection!

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You need:

1/2 batch of these chocolate sugar cookies

Ingredients: Nutella Frosting

1/2 cup salted butter, softened

1 jar Nutella

1 cup powdered sugar

1/4 cup heavy cream

Recipe: Nutella Frosting

Whip softened butter until light and fluffy, about two minutes.

Beat in Nutella until thoroughly combined.

Mix in powdered sugar and then slowly beat in heavy cream.

Spread on cookies and chill!

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Enjoy!

 

Copycat Lofthouse Sugar Cookies

I thought this blog needed some pink and fluffy frosting after the two chocolate desserts, so I made these copycat Lofthouse sugar cookies.

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Ingredients: Lofthouse Sugar Cookies (slightly adapted from here)

1/4 cup sour cream

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

1 large egg, room temperature

1/2 teaspoon vanilla extract

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Lofthouse Sugar Cookie Frosting

1/4 cup unsalted butter, softened

1/4 cup shortening

2 cups powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

pink food coloring *optional

Recipe: Lofthouse Sugar Cookies

Preheat oven to 350F.

In a large bowl mix sour cream, sugar, butter, eggs and vanilla until smooth.

In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated.

With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it’s in a circular shape.

Bake for 7-10 minutes, or until the bottoms are golden brown. They may seem under done but they aren’t. Transfer to a cooling rack and let cool completely before frosting.

Lofthouse Sugar Cookie Frosting
Beat shortening and butter until smooth.
Then, beat in the powdered sugar.
Add milk, vanilla, and food coloring.
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Enjoy!

 

 

 

Triple Chocolate Cake

I now acclaim this the best chocolate cake in the world. It’s dark, rich, and fudgy, and you will want to eat more and more of it. The frosting is creamy and delicious, and obviously super chocolaty. Make this cake for every special occasion and event you can think of.

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Ingredients: Chocolate Cake

2 cups granulated sugar

1 and 3/4 cup all-purpose flour

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

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

Chocolate Frosting (adapted from here)

1 cup butter, softened

1/2 cup natural unsweetened cocoa powder (I used Hershey’s Special Dark)

1 teaspoon vanilla

1/4 cup whole milk

3 cups powdered sugar

Chocolate Chips (for decoration)

Recipe: Chocolate Cake

Heat oven to 350F. Grease, line with parchment paper, and flour two 9-inch round baking pans.

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

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

Stir in boiling coffee. Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Then remove from pans to wire racks. Cool completely before frosting.

Chocolate Frosting

Beat butter until fluffy, about 3 minutes.

Mix in cocoa powder, vanilla, and milk.

Beat in powdered sugar until smooth.

Frost cake and decorate with chocolate chips.

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Enjoy!

M&M Cupcakes

I wanted to make a fun cupcake, a cupcake perfect for a party (except not funfetti) so I decided to make M&M cupcakes. I chose to do a yellow cupcake base with mini m&ms throughout and frosting with a cup of crushed M&Ms inside it. The frosting is amazing, but it’s very thick, so very hard to pipe. These cupcakes are so yummy and perfect for all occasions. 😀

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Ingredients: Cupcakes (adapted from here)

1/3 cup unsalted butter, softened

3/4 cup plus 2 tablespoons granulated sugar

1 egg, room temperature

3/4 teaspoon vanilla extract

1 and 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 2 tablespoons 2% milk

1/4 cup mini M&Ms

M&M Frosting

1 and 1/2 sticks butter, room temperature

2 and 3/4 cups powdered sugar

2 tablespoons cocoa powder

1/2 teaspoon vanilla

1 cup mini M&Ms, pulverized

1 and 1/2 tablespoons milk

Recipe: Cupcakes

Preheat oven to 350° and line a cupcake tin with liners.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a separate bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full and top each with a teaspoon of M&M’s.

Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely

M&M Frosting

Beat butter until very light in color.

Slowly beat in powdered sugar and vanilla.

In a food processor, crush the 1 cup mini M&Ms until crushed. Mix M&Ms into frosting.

Beat in the milk.

Frost the cupcakes!

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Enjoy!

Orange Creamsicle Cupcakes

Everybody loves creamsicles, right? The tangy, bright orange surrounding the vanilla cream filling, and that’s exactly what these cupcakes embody. The cupcake itself is a white cupcake base with a hint of orange. They have a vanilla cream filling, and topped with an orange buttercream. Delicious.

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Ingredients: Cupcake (adapted from here)

Egg whites, 4 full liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

1 teaspoon vanilla extract

1 and 1/2 teaspoon orange extract

3 cups pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon +1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

Orange food coloring

Cream Filling (from here)

1/2 stick butter

1/4 cup shortening, like Crisco

2 cups powdered sugar

1/8 teaspoon salt

2 tablespoons cup whole milk

3/4  teaspoon vanilla extract

Frosting

1 and 1/2 sticks salted butter

2 and 3/4 cups powdered sugar

1/2 teaspoon orange extract

1 teaspoon whole milk

1 teaspoon orange juice

Orange food coloring

Recipe: Cupcakes

Preheat oven to 350F. Grease, line, and grease again two cupcake tins.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, vanilla, orange, and food coloring.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

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

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

Cream

Whip the shortening and butter together until fluffy. Beat in the powdered sugar, then the milk and vanilla. Fill your cupcakes!

Frosting

Cream butter until fluffy and very light in color. Mix in the powdered sugar until creamy, then add the extract, orange juice, and food coloring. Beat until smooth and creamy. Pipe onto cupcakes.

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Enjoy!

Nonpareil Chocolate Cake

This chocolate cake is amazing! Seriously, it’s fudgy, moist, slightly dense, and super chocolatey 🙂  And the frosting is creamy, fluffy, and sweet. Nonpareils were the theme of the cake, as you can tell.

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Ingredients: Cake

2 cups granulated sugar

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

1 teaspoon salt

2 eggs, room temperature

1 cup whole milk

1/2  cup unsalted butter, melted

2 teaspoons vanilla extract

1 cup boiling water

Frosting

2 and 1/2 sticks salted butter

6  cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon whole milk plus 1 teaspoon

blue food coloring

pink food coloring

yellow food coloring

nonpareils (for decoration)

Recipe: Cake

Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.

Stir together sugar, flour,  baking powder, baking soda and salt in large bowl. Add eggs, milk, butter, and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth.  Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting

Whip butter for about three minutes until it lightens to an ivory color. Mix in the powdered sugar until creamy. Beat in the milk. Keep beating until light and fluffy. Separate frosting into three parts and color each a different color. Frost the cake!

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Enjoy!

Chocolate Peanut Butter Cake

A moist, fluffy peanut butter cake. Frosted with chocolate buttercream. Peanut butter and chocolate, a match made in heaven.

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Ingredients: Cake (adapted from here)

2 cups granulated sugar

2 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup buttermilk

1/4  cup vegetable oil

1/3 cup creamy peanut butter

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup boiling water

Frosting

1/2 cup (1 stick) butter, cold

2 cups powdered sugar

1/4 cup cocoa powder

1 tablespoon plus 1 teaspoon milk

Recipe: Cake

Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.

Stir together sugar, flour,  baking powder, baking soda and salt in large bowl. Add eggs, butter milk, oil, peanut butter, almond and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth.  Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting

Whip butter until very pale and fluffy. Add powdered sugar and cocoa powder. Mix until slightly crumbly. Blend in the milk until smooth. Frost!

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Enjoy!

Chocolate Caramel Cupcakes

A moist, fluffy, chocolate cupcake with a sweet caramel buttercream frosting. What could be better?

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Ingredients: Cupcakes (Makes 30- I suggest halving it) from Hershey’s.

2 cup granulated sugar

1 and 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs, room temperature

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Frosting

2 sticks unsalted butter, room temperature

5 cups powdered sugar, sifted

2 cups caramel bits, melted with 1 teaspoon milk

1/2 cup whole milk

1 teaspoon vanilla

Recipe: Cupcakes

Heat oven to 350°F. Line muffin cups with paper cups and lightly grease.

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

Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.

Bake 22 to 25 minutes or until toothpick inserted into centers comes out clean. Cool completely before frosting.

Frosting

Cream butter for 3-5 minutes or until very light and fluffy. Add powdered sugar and mix until slightly crumbly. Beat in melted caramel. When crumbly add milk and beat until smooth and creamy. Frost cupcakes.

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Enjoy!

Double Mint Chocolate Cookie Cake

A giant chocolate cookie studded with pieces of Andes Mints covered in peppermint frosting and topped with more Andes Mints. Delicious and so very pepperminty. The only danger is that you might eat the whole thing in one sitting!

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Ingredients: Cookie

3/4 cups unsalted butter (1.5 sticks), melted

3/4 cup brown sugar

3/4 white sugar

2 large eggs, room temperature

1 large egg yolk

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 and 3/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons cornstarch (so they stay soft!)

Bag of Andes Creme De Menthe Baking Chips (10 ounces) Save some for decoration if you’d like.

Peppermint Frosting

1/2 cup (1 stick) butter, room temperature

2 cups powdered sugar

1/4 cup milk

1 teaspoon peppermint extract

Optional: a drop of green food coloring

Recipe: Cookie

Preheat oven to 350F Line a large circular cookie (mine was 12 inches in diameter) or pizza pan and grease it. Then line it with parchment paper.

Cream butter and both sugars for 5 minutes or until very light and fluffy.

Add eggs one at a time, then mix in the vanilla and peppermint extracts.

In a different bowl combine dry ingredients: flour, cocoa powder, salt, baking powder, baking soda, and cornstarch.

Add the dry mixture to the wet in three batches, combining before adding the next.

Stir in the Andes Creme De Menthe baking chips.

Press cookie dough onto pan. Spread it out so it covers the entire pan without any part being too thin or too thick.

Bake for 20 minutes or until a toothpick comes out clean. Leave to cool on the pan. When it’s cool you may frost it.

Frosting

Cream butter, by itself, for five minutes. It’s going to be very light and fluffy. Add peppermint extract.

Beat in the sugar slowly so it doesn’t spray all over your kitchen. Then if you want add the food coloring.

Beat for two-five minutes and spread or pipe onto cookie cake.

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Enjoy!