Cakes, Cupcakes & Loaves – The Fancy Pants Kitchen

Funfetti Sheet Cake

Francine — Mon, 23 Dec 2024 17:27:09 +0000

This simple Funfetti Sheet Cake is the perfect choice for holiday baking! Whether it’s for Chanukah, Christmas, Easter or a birthday, just change up the color of the sprinkles and it’s customized for any event!

In very little time, without using a mixer, this tasty, pretty confection is ready for serving.

To make the cake, combine melted butter, buttermilk and sugar. Whisk in the eggs. Add the vanilla and almond extracts, baking powder & soda and salt and stir.

Add the flour and continue to whisk until it’s very smooth. Finally, fold in the sprinkles and transfer to a greased jelly roll pan.

Bake it for about 20 minutes. and cool it before icing it.

For the icing, melt the butter and add all of the remaining ingredients except the food coloring. Stir until well combined, adding more half and half, if necessary.

Add the food coloring until the desired color is reached.

Spread the icing onto the cake, starting at the middle and working your way out, using an offset spatula. Sprinkle with nonpariels or other decorations. Enjoy!

Share Your Thoughts...

Lastly, if you make Funfetti Sheet Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Funfetti Sheet Cake

Makes: 20 servings

Prep Time: 30 minutes

Bake Time: 20 minutes

Total Time: 50 minutes plus cooling time 30 minutes

Ingredients

For the Cake:

1 cup unsalted butter, cubed
1 cup water
1/2 cup buttermilk
2 cups sugar
2 large eggs
2 tsp vanilla extract
1/8 tsp almond extract
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
2 cups all-purpose flour
3/4 cup multi-colored jimmies or quins (not nonpareils)

For the Icing:

1/2 cup unsalted butter, cubed
4-6 tbsp half & half or heavy cream
1 tsp vanilla extract
1/4 tsp almond extract
3 cups powdered sugar
2-6 drops food coloring, optional

Instructions

For the Cake:

Preheat oven to 375˚F. Spray a 10×15 jelly roll pan or a sheet pan generously with baking spray and rub with a paper towel to coat all surfaces. Set aside.

In a medium-large microwave-safe bowl, combine the cubed butter and water. Microwave on high for 2 minutes. Most of the butter should be melted. Remove from the microwave and stir until butter is completely melted. Add the buttermilk and sugar, then whisk until well combined. Add the eggs and whisk again.

Add the vanilla and almond extracts, baking powder, baking soda and salt, and stir to combine.

Add flour and whisk until smooth and lump free. It will seem lumpy at first, but keep stirring. It will get nice and smooth. Fold in the sprinkles. Transfer to the prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-25 minutes.

Cool on a wire rack for 30 minutes before icing.

For the Icing:

While the cake is cooling, make the icing. Place the butter in a medium-large microwave-safe bowl. Microwave on high power for 1 minute or until the butter is melted. Remove from the microwave and add the vanilla and almond extracts, 4 tablespoons of the half and half and all of powdered sugar. Stir until well combined. Add more half and half, if necessary, to make a smooth, spreadable icing.

Add the food coloring, one drop at a time, stirring well after each addition, until the desired color is achieved (I usually end up using 4-5 drops.)

Transfer the icing to the center of the cake and spread to the edges (an offset or angled cake spatula works well for this). While the icing is still wet, use the back of a small spoon to make pretty swirls, if desired. Sprinkle with nonpareils, jimmies or cake decorating quins in the color(s) of your choice. Allow the cake to cool and enjoy!

Recipe adapted from The Cafe Sucre Farine

Hot Cocoa Cake

Francine — Mon, 09 Dec 2024 16:48:45 +0000

A cup of hot cocoa is truly an indulgence that is purely nostalgic but a Hot Cocoa Cake? Forgive me while I swoon!

Layers of hot cocoa-infused chocolate cake, meshed with hot cocoa-infused buttercream and marshmallow fluff, topped with homemade (or not) marshmallows…well, you get the idea.

A slice of hot cocoa on a plate. What could be better???

If any of my siblings are reading this, they will remember coming in from cold snowy days, whether we were shoveling the driveway (boo), digging caves in the snow drifts left by the snowplows (yay) or coming from the ice rink (double yay). Our mom always had steaming mugs of hot cocoa waiting for us. Topped with mini marshmallows, I know it was my happy place! The memories make me smile.

So, add new memories by making this lovely holiday Hot Cocoa Cake!

This recipe begins with hot cocoa. Using whole milk and a good hot cocoa mix, heat the milk and then add the hot cocoa mix. Let it cool to room temperature before proceeding.

To make the cake, combine all of the dry ingredients together and then add the eggs, oil, vanilla and hot cocoa. Finally, add the hot water and mix until smooth.

Pour into prepared pans and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Cool completely.

To make the buttercream, whip the butter in a stand mixer until it is creamy and light in color. Add powdered sugar, cocoa powder, hot cocoa, salt and vanilla. Beat for two full minutes.

To assemble the cake, pipe a ring of hot cocoa buttercream around the edge of the bottom layer. Fill the middle with a thin layer of marshmallow fluff and then fill the rest with buttercream.

Top with the next layer and repeat until you get to the top layer. Crumb coat the entire cake and refrigerate for 20 minutes before frosting with a final layer of hot cocoa buttercream.

Slice mini marshmallows and attach the sticky cut side onto the side of the cake. Finish the design by adding large and small marshmallows to the top of the cake. I used my homemade peppermint marshmallows, very easy to make btw, but you can use store-bought marshmallows if you don’t want to botter.

Share Your Thoughts...

Lastly, if you make Hot Cocoa Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Hot Cocoa Cake

Makes: 15 slices

Prep Time: 35 minutes

Bake Time: 45 minutes

Total Time: 1 hour & 20 minutes

Ingredients

Hot Cocoa:

1 & 1/4 cups whole milk
3 & 1/2 tbsp hot cocoa mix

Hot Cocoa Cake:

2 cups (265g) all-purpose flour
1 & 1/2 cups white granulated sugar
2/3 cup unsweetened natural cocoa powder (not Dutch Process)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil
2 eggs, room temperature
1 & 1/2 tsp pure vanilla extract
1 cup hot cocoa from above, room temperature (see recipe below)
1 cup hot water

Hot Cocoa Buttercream:

1 & 1/2 cups unsalted butter, room temperature
4 & 1/2 cups powdered sugar
1/2 cup cocoa powder
1/4 cup hot cocoa from above, room temperature (see recipe below)
2 tsp pure vanilla extract
1/4 tsp salt

Optional Fillings & Toppings:

1 jar Marshmallow Fluff for filling
Mini and Large marshmallows for decoration

Instructions

Make the Hot Cocoa:

In a small saucepan over medium heat, warm the whole milk until it begins to simmer. Whisk in the hot cocoa mix and set aside. Wait until it’s entirely room temperature before continuing on with this recipe.

Make the Hot Cocoa Cake:

Preheat the oven to 350°F and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.

Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and hot cocoa and mix on low until just combined. Ensure that the hot water has been heated to a simmer, then with the mixer still on low, add the hot water in a slow stream. Turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.

Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.

Make the Hot Cocoa Buttercream:

In a stand mixer fitted with a paddle attachment, whip butter on medium speed until creamy and light in color, about four minutes. Scrape down the bowl and paddle and turn the mixer to low, then add powdered sugar, cocoa powder, hot cocoa, salt, and vanilla extract. Increase the speed to medium and beat for two full minutes.

Assembly:

Once the cake layers are completely cool, level them to the desired height. Pipe a ring of hot cocoa buttercream around the edge of the first cake layer, then fill the middle halfway with marshmallow fluff before filling the rest of the space with hot cocoa buttercream. Add the next layer of cake on top and repeat the filling process before adding the final cake layer on top, upside down so that the smooth bottom of the cake is facing up. Crumb coat with the hot cocoa buttercream and refrigerate for 20 minutes, then frost a final layer of hot cocoa buttercream.

Use a knife to slice mini marshmallows and place them onto the buttercream finish in an ombrè layout. The inside of the marshmallow should be sticky enough to press onto the side of the cake and adhere, but if you need to, use a little water to make it stickier. Finish the design by piling marshmallows of various sizes on top and dusting with cocoa powder.

Chef’s Notes:

Make Ahead Tips:

The Hot Cocoa Cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days.

Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.

The Hot Cocoa Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.

To Make As Cupcakes: fill cupcake tins no more than 2/3 of the way full and bake at 350ºF for 15-17 minutes, until a toothpick inserted comes out clean. Yields about 35-40 cupcakes.

Recipe from Sugar & Sparrow

Butterscotch Bundt Cake

Francine — Fri, 29 Nov 2024 17:47:15 +0000

Butterscotch Bundt Cake is a warm welcome to fall and everything that is NOT pumpkin! I do enjoy pumpkin desserts but for a very limited time span. But, still wanting to enjoy fall and winter desserts, I turn to this deliciously cozy bundt cake.

This easy bundt cake is full of brown sugary flavor, caramely goodness and overall yumminess! It’s perfect to make ahead and with a simple glaze, it turns it into a showstopper!

Combine the butter and sugars in the bowl of a stand mixer and beat until light and fluffy. Add the eggs one at a time and combine well.

Add the vanilla and then add the dry ingredients, alternating with sour cream. Transfer the batter to a prepared Bundt pan and bake for 40-45 minutes. Remove from the oven and cool completely before glazing.

For the glaze, melt the butter in a saucepan and then add the brown sugar, maple syrup, heavy cream and salt. Simmer for a few minutes and immediately stir in sifted powdered sugar until it’s completely incorporated and smooth.

Drizzle the cooled cake with the glaze. Let it set for 10 minutes before serving.

Share Your Thoughts...

Lastly, if you make Butterscotch Bundt Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Butterscotch Bundt Cake

Makes: 12-14 slices

Prep Time: 20 minutes

Bake Time: 40-45 minutes

Total Time: 1 hour & 5 minutes

Ingredients

3/4 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 & 1/2 tsp vanilla extract
3 large eggs, room temperature
2 cups + 2 tbsp all-purpose flour, spooned and leveled
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup sour cream or full fat Greek yogurt, room temperature

Glaze:

3 tbsp unsalted butter, cubed
1/2 cup light brown sugar, packed
1 tbsp pure maple syrup
1/4 cup heavy whipping cream
1/2 tsp kosher salt
1/2 cup powdered sugar, sifted

Instructions

Cake:

Lower the oven rack to the bottom third of the oven and preheat to 350˚ F.

To the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and mix on low speed to combine. Increase the speed to medium high and mix until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing to combine well after each addition.

Add the vanilla and mix to combine. Scrape down the sides of the bowl.

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

Add the flour mixture to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix on low speed, stopping when a few streaks of flour remain. Do not over mix.

Coat a 10-12 cup Bundt pan generously with non-stick baking spray. Transfer the batter into the prepared pan. Tap the pan a firm tap on the counter twice to eliminate any air pockets.

Bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with only a few crumbs remaining. If the top of the cake is browning too quickly, loosely cover the bundt with a piece of aluminum foil. Do not over-bake or the cake will be dry.

Remove the cake from the oven and set a timer for 10 minutes. After 10 minutes, place a cooling rack or cake platter on top of the pan and invert the cake in one swift motion. The cake should easily release from the pan.

Cool completely before making the glaze.

Glaze:

Melt the butter in a saucepan over medium low heat. Once melted, add the brown sugar, maple syrup, heavy cream and salt. Bring the glaze to a simmer for about 4 to 5 minutes, stirring often. Little bubbles will appear on the sides of the saucepan. The glaze will thicken as it heats.

Remove the pan from heat and immediately stir in the sifted powdered sugar, whisking until fully incorporated and smooth. Let the glaze sit for about 3 to 4 minutes, whisking it every 30 seconds or so. It will continue to thicken.

Drizzle the butterscotch glaze on the top of the cake and let the excess glaze slide down the sides. Note: If the glaze cools too much it will seize up and not pour smoothly. Work quickly once the glaze is ready. Allow the glaze to set for about 10 minutes before slicing.

Chef’s Notes:

Store cake covered at room temperature for up to 3 days.

May be frozen. Defrost at room temperature. For best results, freeze the cake before adding the glaze.

Recipe from Browned Butter Blondie

Pumpkin Mug Cakes

Francine — Fri, 01 Nov 2024 15:11:58 +0000

These Pumpkin Mug Cakes are the simplest, quickest was to enjoy the wonderful flavors of Autumn! Baked in the microwave in less than 2 minutes, each mug is filled with tender, pumpkin-flavored cake that will satisfy any sweet craving!

Simply mix together water, oil, pumpkin purée, sugar, flour, vanilla, baking powder and pumpkin pie spice until it’s smooth.

Divide it between the mugs and microwave each mug until it’s “baked”. That took me only 60 seconds in my microwave.

I topped mine with ice cream (why wouldn’t I?) but a sprinkling of powdered sugar is perfectly acceptable!

Share Your Thoughts...

Lastly, if you make Pumpkin Mug Cakes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pumpkin Mug Cakes

Makes: 2 servings

Prep Time: 5 minutes

Bake Time: 3 minutes

Total Time: 8 minutes

Ingredients

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup water
2 tbsp vegetable oil
2 tbsp pumpkin purée, not pumpkin pie filling
1 tsp vanilla extract
1 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp kosher salt

Instructions

Spray 2 8-ounce mugs with non-stick spray.

Whisk all of the ingredients together until smooth in a small bowl.

Divide the batter between the mugs and microwave each mug for 60-90 seconds or until toothpick comes out clean. I found, in my microwave, 60 seconds was enough time, but all microwaves vary in power so you’ll have to test it at 60 seconds and if necessary, continue to microwave until done.

Top with powdered sugar or ice cream and enjoy!

Pear-Filled Cowboy Coffee Cake

Francine — Tue, 08 Oct 2024 15:40:20 +0000

Pear-Filled Cowboy Coffee Cake is a wonderful way to have your pears and eat your cake, too. Okay, maybe that was a bit lame but the clever words might not be coming as easily this morning. Who knows??

Having said that, this coffee cake is really delish! It’s a tender, pear-filled coffee cake with a crunchy topping that will have your house smelling oh so Autumn-y! Cinnamon, nutmeg and cloves help to flavor this lovely cake.

In case you’re wondering, I tried to research why it’s called a “cowboy” coffee cake but came up with no great answers (the folks in south Texas claim it as their own and figured it was something the cowboys made when out roaming but there are earlier mentions of it in places like Pennsylvania and Maine where there isn’t much historical cowboy context) so just enjoy this delicious coffee cake!

One of the things I love about this recipe is that the topping and batter are made at the same time. There’s no need to dirty up extra bowls making the topping after the batter is made!

It’s important to follow the order in which the cake comes together (for example, if you peel and cut the pears too early, they can become mushy). There is a reason!

Begin by pulsing flour, brown sugar, salt, spices and wheat germ in a food processor. We use wheat germ to give the cake an extra bit of texture. Add butter and pulse a few more times.

Take 3/4 cup of the pulsed mixture and add it to a bowl with chopped nuts and cinnamon and stir well.

Add the baking soda and baking powder to the dry ingredients in the food processor and pulse.

In a large mixing bowl, whisk the eggs and then add the buttermilk.

Peel and chop the pears and toss the pieces with spices and dark brown sugar.

Add the dry ingredients to the wet ingredients and stir until smooth. Pour half of the batter into a prepared baking pan. Spread the pears over the batter then top with the remaining batter. sprinkle on the topping and bake the cake for about 40 minutes or until the center springs back when lightly pressed.

Allow the cake to cool for 20 minutes and then serve!

Share Your Thoughts...

Lastly, if you make Pear-Filled Cowboy Coffee Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pear-Filled Cowboy Coffee Cake

Makes: 8-12 servings

Prep Time: 20 minutes

Bake Time: 40 minutes

Total Time: 1 hour & 20 minutes

Ingredients

Cake and Topping:

2 & 1/2 cups all-purpose flour
1 & 3/4 cups dark brown sugar
3/4 cup cold unsalted butter, cut into small cubes
1 & 1/2 tsp salt
1 & 1/2 tsp cinnamon (divided: 1/2 teaspoon + 1 more teaspoon for the topping)
1/2 tsp freshly grated nutmeg
1/4 tsp cloves
1/4 cup toasted wheat germ
3/4 cup coarsely chopped walnuts (almonds or pecans also work well)
2 tsp baking powder
1/2 tsp baking soda
2 eggs
1 cup buttermilk

Pear Filling:

1 & 1/2 pounds (4 medium) pears (I like barely ripe Bartletts) (apples, peaches, Asian pears or fuyu persimmons may also be used)
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
Tiny dash of cloves (optional)
1 tbsp dark brown sugar

Instructions

Preheat oven to 375°F. Grease a 9” x 13” baking pan with butter or cooking spray.

Pulse the flour, brown sugar, salt, spices (remember, only 1/2 teaspoon of cinnamon) and wheat germ in a food processor four or five times, until combined. Add the butter and process for about ten seconds; scrape down the sides and pulse three or four times. Remove 3/4 cup of that and put in a small bowl with the nuts and 1 teaspoon of cinnamon. Stir well to combine.

Add the baking soda and baking powder to the dry ingredients in the food processor and pulse two or three times.

In a large mixing bowl, beat the eggs with a whisk. Then add the buttermilk and whisk well to combine.

Peel, core and coarsely chop the pears; toss with the filling spices (1/4 teaspoon each of cinnamon and freshly grated nutmeg, and a dash of cloves) and the tablespoon of dark brown sugar.

Add the dry ingredients to the wet ingredients and stir just until smooth.

Put half of the batter in the prepared baking pan. Spread the pears over the batter; then, cover with the remaining batter. Sprinkle on the topping. Bake for about 40 minutes or until the center springs back when lightly touched.

Allow to cool in the pan for at least 20 minutes before cutting.

Recipe by Food 52

Honey Cake

Francine — Tue, 24 Sep 2024 19:01:16 +0000

The Jewish New Year (or Rosh Hashana) wouldn’t be complete without Honey Cake for dessert. Honey cake is a traditional finale, incorporating honey (for a sweet new year) and warm winter spices. This cake is moistened with coffee that gives it a lovely depth of flavor.

Breaking from tradition is the cinnamon-vanilla frosting. Typically, honey cake is made in a bundt pan and doesn’t have any frosting. If anything, it might be sprinkled with confectioners’ sugar or chopped candied ginger. But, me being me, I wanted to elevate the cake with a gorgeous fruit design on the top, so I added a cinnamon-vanilla frosting. It’s not too sweet (the cake is sweet enough as it is) but adds just the right amount of spice and makes a perfect canvas for the fruit decor.

Having said all of that, a plain bundt cake would be simply perfect as well!

To make the cake, beat the eggs in a stand mixer until golden yellow. Add the sugars and continue to mix. Finally, add in the honey and combine.

In a medium bowl, whisk the flour, cinnamon, allspice and baking powder and set aside.

In a small bowl, combine the cooled coffee with the baking soda.

Add the dry ingredients to the egg mixture and mix to combine. Add the coffee-baking soda mixture and combine. The batter will be very runny.

Pour into a 9-inch baking pan and bake until cooked all the way through. Once baked, let it sit in the pan for 10 minute prior to turning out on a wire rack to cool completely.

Once the cake has cooled, make the frosting. Combine the powdered sugar and cinnamon in a small bowl and set aside.

Cream the butter in a stand mixer and add the powdered sugar mixture a bit at a time, scraping down the bowl. Add the vanilla and milk and continue to beat until it has been incorporated.

To assemble, spread the frosting on the top of the cooled cake and add fruit and herbs as you like.

Share Your Thoughts...

Lastly, if you make Honey Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Honey Cake

Makes: 12 servings

Prep Time: 25 minutes

Bake Time: 55-65 minutes

Total Time: 1 hour & 30 minutes

Ingredients

Cake:

4 eggs, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup vegetable oil
1 cup honey
2 & 1/2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp allspice
2 tsp baking powder
1 cup coffee, room temperature
1 tsp baking soda

Cinnamon-Vanilla Frosting:

1/2 cup unsalted butter, room temperature
1 & 3/4 cup confectioners’ sugar
1/2 tsp ground cinnamon
1 & 1/2 tsp pure vanilla extract
1-2 tbsp whole milk, room temperature
1/4 tsp salt, or to taste

Assembly:

4 fresh figs, halved
1/4 cup each fresh raspberries, blueberries, blackberries
1/4 cup pomegranate seeds
3 stalks fresh rosemary

Instructions

Preheat the oven to 325°F. Prepare a 9″ round cake pan by spraying it with cooking spray and lining it with a parchment round (see Chef’s Note).

Beat eggs until lemon yellow, about 3 minutes. Add sugars and continue to beat another 2 minutes.

Pour in oil and honey and combine.

In a mixing bowl, combine the flour, cinnamon, allspice and baking powder. Add to the egg-sugar-honey mixture all at once.

Combine the baking soda with the cold coffee and mix. Add the coffee to the batter and mix. The batter will be very loose.

Pour the batter into the cake pan and bake for 55-65 minutes or until the cake is cooked through and not jiggly on top. Leave in the pan for 10 minutes and then remove from pan and let cool to room temperature on a wire rack.

Cinnamon-Vanilla Frosting:

In a large bowl, whisk together powdered sugar and cinnamon. Set aside.

Cream butter on medium-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.

Add powdered sugar/cinnamon mixture a bit at a time, scraping down the bowl and paddle between intervals. Mix on medium until fully incorporated.

Turn the mixer to low and add vanilla and milk. Mix on medium for two minutes. Scrape down the bowl and paddle and add salt. Mix for another minute on medium until incorporated.

Assembly:

Place the cooled cake on a platter, spread frosting over the top and place fruit and herbs in a decorative manner over top. Serve with extra honey on the side.

Chef’s Notes:

This recipe is from my cousin, Joanne Heller, who makes an amazing honey cake. She always makes it in a bundt pan and swears that it’s a “shonda” (a shame or disgrace in Yiddish) to frost a honey cake. I took some liberties with this for the sake of a beautiful cake, but feel free to be traditional and make it in a bundt pan. Sprinkle some candied ginger or a little confectioners’ sugar on top if you feel the need to decorate it. Sorry, Joanne, I couldn’t resist!

Recipe adapted from Joanne Heller

Banana Bread Carrot Cake

Francine — Mon, 09 Sep 2024 15:13:15 +0000

Banana Bread Carrot Cake, two of my favorite desserts baked into one lovely treat! Ripe bananas, fresh grated carrots, walnuts (or not), and a creamy cinnamon frosting make this the perfect snack for the season!

Who would ever think you could combine these two popular cakes into one mouthwatering loaf?

This is a simple loaf to make. Combine the mashed bananas, grated carrots, oil, honey, eggs and vanilla extract together in a large bowl. Add the flour, baking soda, cinnamon and salt and mix until it’s just combined. If you’re using the walnuts, fold them in now.

Pour the batter into a loaf pan and bake for 50-60 minutes and let it cool for 30 minutes before frosting it.

For the frosting, beat the butter, cream cheese, vanilla and cinnamon together. Mix in the powdered sugar and beat until fluffy.

Frost the top of the loaf, slice and enjoy!

Share Your Thoughts...

Lastly, if you make Banana Bread Carrot Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Banana Bread Carrot Cake

Makes: 8 servings

Prep Time: 20 minutes

Bake Time: 1 hour

Total Time: 1 hour & 20 minutes

Ingredients

3 medium overly ripe bananas, mashed (about 1 cup mashed)
1 cup grated carrots
1/4 cup melted coconut oil
1/4 cup honey or maple syrup
2 eggs
2 tsp vanilla extract
1 & 1/2 cups whole wheat pastry flour (or all-purpose flour)
1 & 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
1 cup chopped walnuts (optional)

Frosting:

2 tbsp salted butter, at room temperature
2 ounces cream cheese, at room temperature
1 tsp vanilla
1/2 tsp cinnamon
1-2 cups powdered sugar

Instructions

Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

In a bowl, stir together the mashed bananas, carrots, coconut oil, honey/maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the walnuts if using.

Pour the batter into the prepared pan. Bake for 50-60 minutes or until the center is just set. Remove and let cool for 30 minutes before frosting.

To make the frosting, in a bowl, beat the butter, cream cheese, vanilla, cinnamon, and a pinch of salt. Mix in the sugar, using it to your taste. Beat until fluffy. Frost the top of the bread. Slice and enjoy!

Recipe by Half Baked Harvest

No Bake S’Mores Icebox Cake

Francine — Tue, 25 Jun 2024 17:15:20 +0000

Just in time for summer entertaining, this No Bake S’Mores Icebox Cake is easy peasy and so delicious! When kids and adults alike are in the mood for a S’Mores-type dessert, this is the one to make. Layers of graham cracker, home-made marshmallow fluff, and chocolate ganache combine to make the ultimate cake. Chill the whole thing overnight and you’ve got an awesome party dessert. You gotta try it!

Let’s start by making the chocolate ganache…heat some heavy cream until it’s just simmering and then pour over chopped chocolate. Let it sit for a few minutes and then gently stir it until the chocolate is completely melted and combined.

Cover and refrigerate the ganache until you’re ready to use it.

Next comes the marshmallow meringue. It might seem daunting but I’m here to tell you that it’s really not. If you have a stand mixer, you can make this. A double boiler comes in very handy for this, but if you don’t have one, a bowl set over simmering water works just fine. Don’t let the bowl touch the water. This is important so that the egg whites don’t scramble. That would not be good!

Place the egg whites, sugar and cream of tartar in a heat-proof bowl and set over simmering water. Whisk until the sugar dissolves and then beat on high speed until stiff peaks form.

Let’s assemble this bad boy!

Begin by spreading a thin layer of the marshmallow meringue on the bottom of a baking pan. Then top it with graham crackers, breaking some up if you need to. Top the crackers with marshmallow meringue, more graham crackers and then chocolate ganache. Repeat per the recipe instructions, ending with a top layer of chocolate. Cover and refrigerate for at least 12 hours.

Remove the cake from the fridge and remove the plastic wrap from the top. Some of the chocolate may stick to the plastic but that’s okay because we’re covering the top with marshmallow meringue.

Now, remove the cake from the pan using the parchment overhangs and remove the parchment from the bottom of the cake.

Spread the marshmallow meringue over the top, creating peaks and swirls. If you like working with a kitchen torch, fire up the top of the meringue to look like toasted marshmallows.

Cut the cake and serve!

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Lastly, if you make No Bake S’Mores Icebox Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

No Bake S’Mores Icebox Cake

Makes: 12 servings

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour & 5 minutes plus chill time 12 hours

Ingredients

three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped
1 & 1/2 cups heavy cream
6 egg whites, at room temperature
1 & 1/2 cups (300g) granulated sugar
3/4 tsp cream of tartar
1 tsp pure vanilla extract
30–36 full-sheet graham crackers (a little over 1 standard box)

Instructions

Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out (makes cutting and serving possible!). Set aside.

Make the Ganache:

Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Cover and refrigerate as you make the meringue. Ganache can be prepared, covered, and refrigerated for up to 3 days before using.

Make the Marshmallow Meringue:

Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5-6 minutes until stiff glossy peaks form. Remove 1 heaping cup (just eyeball it), cover tightly, and refrigerate for up to 2 days. This will be the topping.

Assemble the Cake:

If the marshmallow meringue and ganache are still slightly warm as you assemble the cake, that’s ok. Spread a super thin layer of marshmallow meringue on the bottom of the pan. It doesn’t need to be even or perfect; it’s just so the graham cracker base has something to stick to. Do the best you can with the marshmallow meringue because it’s sticky. Spread it slowly. Top with a layer of graham crackers. You’ll need to break them apart to evenly arrange them; see my photos for a visual. Top with a layer of marshmallow meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of marshmallow meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of marshmallow meringue (including the thin bottom layer), and 3 layers of chocolate ganache. The top layer will be chocolate for now. Layers listed out: super thin marshmallow meringue, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate.

Cover tightly and refrigerate for at least 12 hours and up to 2 days.

Remove reserved marshmallow meringue from the refrigerator. If it seems deflated, whip it with a fork or whisk a few times.

Remove cake from the refrigerator, then remove from the pan using the overhang on the sides. Peel off the parchment paper (or don’t—if you trust yourself torching the top without the paper lighting up!) and place onto a heat-proof serving platter or cutting board. Spread marshmallow meringue on top. Use a spoon to create peaks and swirls. Serve immediately or torch it with a kitchen torch and serve immediately or loosely cover and refrigerate for up to 1 hour before torching/serving.

Cover and store leftovers in the refrigerator or freezer for up to 2 days. Topping may begin to wilt.

Recipe by Sally’s Baking Addiction

Dark Chocolate Sheet Cake

Francine — Sat, 08 Jun 2024 17:28:43 +0000

This rich, moist Dark Chocolate Sheet Cake is the perfect way to celebrate Dad! Dad’s not a fussy guy, just like this cake. Totally unfussy! Make it in one bowl, pour it into one baking pan, serve it right from that same pan.

But, like Dad, it’s special! It’s so moist and delicious, with that deep dark chocolate flavor and topped with a decadent chocolate buttercream frosting. Throw some sprinkles on top, just for Dad…the kid in him will love it!

I love a cake that can be made in one bowl! Clean up is a breeze!

Begin by whisking the dry ingredients (except the sugars) together in a large bowl. Add the sugars, eggs, egg yolk, milk, yogurt, oil and vanilla to the flour mixture and whisk until it’s just incorporated.

Dissolve the instant espresso crystals in boiling water and add to the batter. Whisk in and then fold in the chopped chocolate.

Pour the batter into a baking pan and smooth the top. Bake for about 25 minutes and let cool completely in the pan.

To make the frosting, beat the butter and salt in the bowl of a stand mixer and then gradually add sifted cocoa powder. Add the vanilla and then the powdered sugar, one cup at a time, alternating with heavy cream.

Beat on medium speed until light and airy.

Dollop the frosting over the cooled cake and swirl with an offset spatula. Chill it for about 20 minutes before serving the cake.

Feel free to add sprinkles to decorate!

Share Your Thoughts...

Lastly, if you make Dark Chocolate Sheet Cake, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Dark Chocolate Sheet Cake

Makes: 12-15 servings

Prep Time: 35 minutes

Bake Time: 25 minutes

Total Time: 1 hour

Ingredients

Cake:

1 & 1/2 cups all-purpose flour
3/4 cup Dutch process unsweetened cocoa
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs plus 1 egg yolk, at room temperature
1/2 cup milk, at room temperature
1/2 cup plain fat-free Greek yogurt, at room temperature
1/2 cup vegetable or canola oil
2 tsp vanilla extract
2 tsp instant espresso
1/2 cup boiling water
4 oz semisweet chocolate, finely chopped

Chocolate Buttercream Frosting:

1 cup unsalted butter, softened
1/2 tsp salt
3/4 cup Dutch process unsweetened cocoa, sifted
2 tsp vanilla extract
2 & 1/2 cups powdered sugar
5 tbsp heavy cream

Instructions

Preheat oven to 350°F and spray a 13 x 9-inch baking pan with nonstick spray.

Make Cake:

Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in just until smooth. Fold in chopped chocolate.

Pour cake batter into prepared baking pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles.

Bake cake for 24 to 26 minutes, until top springs back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Let cool completely in pan on a wire rack.

Make Frosting:

Beat butter and salt in a large mixer bowl on medium speed until combined. With the mixer on low speed, gradually add sifted cocoa, beating until incorporated. Mix in vanilla. Add powered sugar 1 cup at a time, alternating with 1 tablespoon of heavy cream. Scrape down the bowl as needed. Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat on medium speed for 1 minute, until light and airy.

Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing.

Store leftovers tightly covered overnight at room temperature, or in an airtight container in the refrigerator up to 3 days (bring to room temperature before serving).

Recipe by Tutti Dolci

NYT Original Plum Torte

Francine — Wed, 29 May 2024 19:57:57 +0000

This NYT Original Plum Torte recipe has a storied history. Seems that the NY Times published this recipe every September from 1983-1989, to herald the end-of-summer fruit season. Much to the chagrin of its readers, the recipe stopped being published and the outcry was tremendous. I can understand why!

This recipe produces a lovely moist cake that is full of ripe plum slices and topped with sugar and cinnamon that bakes into a crunchy topping for this amazing torte!

As animated as the NY Times readers became with the disappearance of the recipe, you can rest assured that you will always find it here!

The original recipe in 1983 called for 1 cup of sugar but was then lowered to 3/4 cup by 1989. I prefer using the lower amount so that the tartness of the plums can come through.

Cream the butter and sugar together and add the eggs and vanilla and beat until smooth.

Add the salt, baking powder and flour and mix until just fully combined.

Pour the batter into a prepared cake pan. I like to use a springform pan as it’s easier to dislodge the cake from the pan, but if you don’t have one, you can use a regular 8 or 9-inch pan. Just flip the cake quickly over once it’s baked and then flip back again to cool completely.

Anyhow, arrange the plum slices over the batter skin side up. The original recipe calls for plum halves, but I prefer wedges.

Dust the top of the cake with cinnamon and sugar and then bake for 35-45 minutes. The plums should be juicy and bubbling and the top should be golden.

Let the torte cool before releasing it from the springform pan. Enjoy this beloved recipe!

Share Your Thoughts...

Lastly, if you make NYT Original Plum Torte, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

NYT Original Plum Torte

Makes: 8 servings

Prep Time: 10 minutes

Bake Time: 35-45 minutes

Total Time: 45-55 minutes

Ingredients

3/4 cup sugar
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 tsp baking powder
pinch kosher salt
2 eggs
1 tsp vanilla extract
1/2 tsp cinnamon
5 or 6 ripe plums, pitted and cut into wedges or halves, or 12 small, ripe Italian plums
Additional sugar and cinnamon for sprinkling

Instructions

Preheat the oven to 350°F. Grease an 8″ or 9″ springform or cake pan, and grease and line the bottom with a parchment round if using a cake pan.

Cream the butter and sugar until light and fluffy. Scrape the bowl. Add the eggs and vanilla and beat until smooth and light. Scrape the bowl again.

Add the salt, baking powder, and flour, and mix just until fully combined.

Pour the batter into the cake pan. Arrange the plum wedges or halves, skin side up, on top of the cake. Feel free to crowd them in there; the cake will rise around them. Dust with a little sugar and the cinnamon.

Bake for 35 to 45 minutes, depending on the size of the cake, or until a cake tester comes out clean, and the plums are juicy and bubbling.

Let cool before releasing the cake from the springform pan or turning out onto a dish.

Chef’s Notes:

A springform pan is preferable because the batter is a bit delicate. But if you are turning this cake out from a regular cake pan, never fear. Place a cooling rack directly over the cake pan, then in one swift, meaningful motion, flip the cake onto the rack. Remove the parchment. Then immediately flip it right side up again onto the serving plate.

Marian Burros’s easy plum torte recipe, originally featured in the New York Times, is an absolutely essential late-summer dessert.

Ms. Burros’s original cake recipe says you can bake this in an 8-, 9-, or 10-inch cake pan. But I prefer an 8-inch or 9-inch pan to give the cake a little more height. Baking times will vary slightly depending on which you choose.

Recipe by Marian Burro via NY Times