Just looking at this Apple Crisp Cake says it all…of course you have to make it! Authentic flavors of apple crisp are sandwiched between layers of apple spice cake. Texture comes through with a sprinkling of crisp topping over the apple crisp filling between the layers. Finally, coated with a cinnamon-vanilla buttercream and decorated beautifully, this is an award-winning cake!
Definitely a show stopper!
I made this cake for my stepmother’s 85th birthday. It was beautiful and so tasty… Phyllis is a dessert connoisseur and she couldn’t stop raving about this beauty!
I will confess this isn’t one of those easy peasy recipes, you know the ones with 5 ingredients and done in 30 minutes. Having said that, each of the components is simple to make and pretty traditional. If you have the time and curiosity it takes to put this one together, I highly recommend it. So does everyone who has tasted this bad boy!
We begin the process with making the cake layers. Cream the butter and add the sugars, followed by the vanilla and egg.
Add all of the dry ingredients and the applesauce, divide between baking pans and bake for approximately 40 minutes. Let the cakes cool completely.
Make the filling by combining sugars, cornstarch and spices with water in a saucepan. Cook until combined and starting to thicken and add the apple chunks.
To make the baked crisp topping, which will be spread over the filling on each cake layer, add all of the topping ingredients, except the butter, to a mixing bowl and combine. Then add the softened butter and mix until pea-sized clusters form.
Spread the mixture on a baking sheet and bake for 15 minutes, stirring often, until it turns golden brown and cool it completely.
The buttercream is also a traditional process. Cream the butter and add powdered sugar and cinnamon until combined. Add vanilla and milk and mix until light and fluffy.
To assemble, level each cake layer and pipe a circle of buttercream on the edge of a layer. Fill the center with apple pie filling and sprinkle baked crisp topping over. Place a layer of cake over the first layer and repeat. Then add the final layer.
Crumb coat the cake with the buttercream and let it sit in the refrigerator for 20-30 minutes to firm up.
Finish the cake by coating it with a smooth layer of buttercream. Press extra baked crisp topping around the bottom of the cake. Use different tips to add rosettes and stars around the top to create a crescent shape.
Garnish with sliced green apples and additional baked crisp topping. Bet you can’t eat just one slice!
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Apple Crisp Cake
Makes: 8-10 servings
Prep Time: 1 hour & 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours & 10 minutes
Ingredients
Apple Spice Cake:
- 2 & 1/2 cups (332g) all-purpose flour
- 1 & 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp allspice
- 1 cup unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 1 & 1/4 cups granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 2 & 1/2 cups (600ml) unsweetened applesauce
Apple Pie Filling:
- 2 large granny smith apples, peeled and diced into 1/4-inch cubes (about 340g)
- 2 tsp lemon juice
- 1/4 cup packed brown sugar
- 1/4 cup granulated white sugar
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1 cup water
Baked Crumble Topping:
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1 & 1/2 tbsp granulated sugar
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1/4 cup unsalted butter, softened
Cinnamon-Vanilla Buttercream:
- 1 & 1/2 cups unsalted butter, room temperature
- 5 & 1/4 cups powdered sugar
- 1 & 1/2 tsp ground cinnamon
- 1 tbsp pure vanilla extract
- 3 tbsp whole milk, room temperature
- 1/4 tsp salt, or to taste
Instructions
Apple Spice 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 or parchment paper circle. Whisk together all of the dry ingredients and set them aside.
Cream the butter on high until light and fluffy, about 2 minutes. Add the brown and white sugars and continue to beat on medium for 2 minutes, scraping down the bowl and paddle once in between. Add the vanilla and the egg, then turn the mixer to medium for one full minute.
Turn the mixer to low and add the flour mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture. When it just begins to come together after the last flour addition, turn off the mixer and give it a few stirs by hand to make sure everything is incorporated. The batter will be thick.
Divide the batter between your prepared cake pans (fill to no more than 2/3 full) and smooth the tops, then bake for 36-42 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely before filling and frosting.
Apple Pie Filling:
Toss the chopped apples and lemon juice together in a medium bowl, set aside. In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk. Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (15-20mins). Cool completely.
Baked Crisp Topping:
Preheat the oven to 350°F and line a cookie sheet with parchment paper. Add all of the ingredients except for the butter into the bowl of a stand mixer fitted with the paddle attachment. Mix together on low to combine, then add in the softened butter. Continue mixing on low until the mixture begins forming pea-sized clusters.
Spread the mixture evenly onto the parchment-lined cookie sheet, then bake for 5 minutes. Stir the topping around a bit, then bake for another 5-10 minutes until it begins to turn golden brown. Let the crumble topping cool completely to room temperature, then store in an airtight container until you’re ready to assemble the cake.
Cinnamon-Vanilla Buttercream:
In a large bowl, whisk together powdered sugar and cinnamon. Set aside.
Cream butter on med-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 few cups 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:
Once the cake layers have cooled completely, level them to your desired height. Fill a piping bag with 1 cup of the cinnamon-vanilla buttercream and snip off 1/2-inch opening on the end. Place the first cake layer on the turntable and pipe a circle of cinnamon-vanilla buttercream about 1/4-inch inward from the edge to act as a buttercream dam for the apple pie filling. Fill the center of the buttercream dam with the apple pie filling and smooth it down until it’s the same height as the buttercream dam (this post shows more details on this filling method). Crumble a few tablespoons of baked crumble topping on top of the filling before placing the next cake layer on top. Repeat the filling and stacking process with any additional layers. Crumb coat the cake with more cinnamon-vanilla buttercream, then refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up.
To create the design pictured, use the cinnamon-vanilla frosting to create a smooth finish on the cake. While the frosting is still tacky, press the baked crumble topping around the bottom edges of the cake.
Refrigerate the cake for an additional 10-15 minutes to let the frosting firm up while you divide the remaining cinnamon-vanilla frosting between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 4B. Pipe rosettes with Tip 1M and stars with Tip 4B in a crescent formation around the top of the cake. Garnish with sliced apple (coat in lemon juice first to prevent browning) and more baked crumble topping.
Chef’s Notes:
Make Ahead Tips: The 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 apple pie filling can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.
The baked crisp topping can be stored in an airtight container in the refrigerator for up to two weeks.
The cinnamon-vanilla buttercream frosting 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.
Recipe by Sugar & Sparrow
Citrus Bundt Cake is the perfect way to celebrate this time of year. Here in Arizona, this is THE time! Our trees are ripe with grapefruits, lemons, sweet AZ oranges and blood oranges. Squeezing and then baking or cooking with the juice and zest is heavenly and this recipe pays homage to this special season. You folks in Florida know what I’m talking about!
For this delightful bundt cake, we are zesting the skins of ruby red grapefruit and blood oranges, supreming (I’ll explain later) the fruit and using the juice. This is the tail to snout of fruit! Haha
You’ll love how moist and tender this cake is with tiny chunks of citrus and poppyseeds in it. Topped with a lemony glaze, it is nothing short of perfection!
The first thing to do is to zest the grapefruit and blood oranges. Mix the zest into the sugar and use your fingers to rub the zest into the sugar until it’s evenly distributed and fragrant.
Then, cut off 1/4-inch off the top and bottom of the fruit and using a paring knife, remove the skin and the white pith, following the shape of the fruit.
Slice between each membrane and drop the segments and juice into a bowl. Remove any seeds and cut the segments into 1/2-inch pieces.
Combine the flour, baking soda and salt together in a bowl. In the bowl of a stand mixer, beat the butter for two minutes and add half of the sugar and zest mixture. Mix for another two minutes and add the remainder of the mixture. Beat for another 4 minutes until the mixture is light, fluffy and fragrant.
Add the eggs, followed by the sour cream and vanilla. Add the flour mixture and mix until combined. Fold in the citrus pieces, citrus juice and the poppyseeds and transfer to bundt pan.
Bake the cake for about an hour or until a tester comes out clean. Let the cake cool in the pan and then unmold it to cool completely before glazing it.
To make the glaze, zest and juice the lemons. Add the zest to the confectioners’ sugar and then whisk in the lemon juice. When the cake has almost cooled, poke some holes with a skewer on top and drizzle half of the glaze on top and let it soak for about 20 minutes.
Pour the rest of the glaze over top and let it set up for a few minutes prior to serving.
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Citrus Bundt Cake
Makes: 8 servings
Prep Time: 30 minutes
Bake Time: 1 hour & 10 minutes
Total Time: 1 hour & 40 minutes
Ingredients
Cake:
- 1 medium grapefruit
- 2 blood oranges
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter softened
- 6 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
- 2 tbsp poppyseeds, optional
Lemon Glaze:
- 2 medium Meyer or regular lemons
- 3 cups confectioners’ sugar, sifted
- Pinch salt
Instructions
Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch tube or Bundt pan very thoroughly.
To Make the Cake:
Scrub the grapefruit and blood oranges with warm soapy water to remove any excess wax, then dry the fruit. Put the sugar into a medium bowl and zest the grapefruit and blood oranges directly into the sugar. Use your fingers to rub the zest into the sugar until evenly distributed and fragrant.
To supreme the grapefruit and oranges, cut the tops and bottoms off of all the fruits, then cut the white pith away from the outside of the fruit. Over a bowl, carefully cut the wedges of fruit away from the membrane, letting the fruit and juices fall into the bowl. Remove any seeds that have fallen in and gently break up the fruit into 1/2-inch pieces.
Sift the flour, baking soda, and salt together in a bowl. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix the butter on medium speed for about 2 minutes. Add half of the sugar and zest mixture and turn the mixer up to medium high. Mix for 2 minutes, then add the remaining sugar and mix for 4 minutes, making sure to scrape down the bottom and sides of the bowl with a rubber spatula periodically. The butter and sugar should be very light, fluffy, and fragrant.
Add the eggs one at a time, mixing for about 30 seconds after each addition. Periodically stop the mixer and scrape the bottom and sides of the bowl to ensure even mixing.
On low speed, add the sour cream and vanilla followed by the flour mixture, and mix until just combined. Remove the bowl from the mixer and gently fold in the fruit segments, juices and poppyseeds, if using. Pour the batter into the prepared pan and tap the pan lightly on the counter to remove any large air bubbles.
Bake the cake until it is golden and a cake tester inserted in the center comes out clean, 60 to 75 minutes, depending on the pan. Let the cake cool in the pan for 20 minutes, then carefully unmold it onto a rack to cool a bit more before glazing.
To Make the Glaze:
Zest and juice the lemons. Add the zest, confectioners’ sugar, and a pinch of salt to a bowl. Whisk in about 6 tablespoons of the lemon juice. You want the glaze to be thick, but pourable. If the glaze seems too thick to pour, add a few more drops of lemon juice.
When the cake has mostly cooled, use a skewer to poke a few holes into its surface. Drizzle half of the glaze on top of the cake, let it soak in for about 20 minutes, then whisk the remaining glaze until smooth and pour it over the top of the cake. Let the glaze set for a few minutes before serving.
Store leftover citrus bundt cake in an airtight container at room temperature for up to three days.
Recipe by The Vanilla Bean Blog
When you are looking for a light, lemony dessert, try Mini Lemon Pavlovas. Winter is the perfect time for citrus (especially in Arizona where our trees bear gorgeous citrus this time of year) and after heavy desserts all holiday season, it’s a wonderful change to serve something lighter.
I love pavlovas and meringues. If you want to explore further, try Pavlova with Sugared Cranberries or Hazelnut & Coffee Meringues. Both are delicious examples of this airy yet crunchy confection.
The key with making meringues or pavlova is to make them on a dry day. Any humidity in the air with cause them to weep and get chewy as opposed to crisp on the outside and marshmallowy on the inside. Besides that, it is really simple to make these little babies!
Making the pavlova batter is really easy. In a large bowl, beat the egg whites with cream of tartar until soft peaks form. Add the sugar in one tablespoon at a time and mix on high until stiff and glossy peaks form. This should take between 8 and 10 minutes. Add the vanilla extract, lemon juice and lemon zest.
Put the meringue into a piping bag fitted with a large star tip and pipe small nests of meringue onto a parchment-lined baking sheet. You can also spoon it into mounds on the baking sheet, adding a little dip in the middle of each one.
Bake the meringues at a very low heat for 45 minutes or until the meringue is a very light cream color. Turn off the oven, open the door slightly and let the meringues cool in the oven for at least one hour.
For the whipped cream, whip the heavy cream on high until soft peaks form. Mix in the powdered sugar, vanilla and lemon zest.
To assemble the pavlovas, spoon whipped cream into the center of each one and top with assorted berries, mangos and kiwi. Enjoy!
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Mini Lemon Pavlovas
Makes: 12 servings
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour plus cooling time 2 hours
Ingredients
Pavlovas:
- 6 large egg whites
- 1/4 tsp cream of tartar
- 1 & 1/2 cup granulated sugar
- 3/4 tbsp lemon zest
- 3 tsp lemon juice
- 1 & 1/2 tsp vanilla extract
- 3/4 tbsp corn starch
Zesty Lemon Whipped Cream:
- 3/4 cup heavy cream
- 1 1/2 tablespoon powdered sugar
- 3/4 teaspoon vanilla extract
- 1 1/2 teaspoon lemon zest
Toppings:
- Berries, Mangos, Kiwi
Instructions
Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, beat egg whites with the cream of tartar on medium-high speed until soft peaks form. Add in sugar 1 tablespoon at a time, beating well in between each addition.
Repeat until all sugar is incorporated and mix on high until meringue forms stiff and glossy peaks, about 8-10 minutes.
Beat in vanilla extract, lemon zest, and lemon juice. Gently fold in cornstarch.
Transfer the meringue to a piping bag fitted with a large star tip, and pipe small nests of meringue onto the prepared baking sheet. Alternatively, simply spoon the meringue onto the baking sheet and create a small dip in the middle of each one.
Place the baking sheet in the oven and turn the temperature down to 250°F. Bake for about 45 minutes, or until the meringue is a very light cream color. Turn off the oven, leave the door cracked open, and allow to cool completely inside the oven, for at least 1 hour. Store in an airtight container until ready to serve.
Zesty Lemon Whipped Cream:
In a medium bowl, whip the whipping cream on high until soft peaks form. Mix in the powdered sugar, vanilla extract, and lemon zest. Store the whipped cream in the fridge in an airtight container until ready to use.
Immediately before serving, assemble the pavlovas. Spoon whipped cream onto each one, and top with assorted berries, mangos and kiwi.
Espresso Chocolate Chip Cake…need I say more? With the luscious flavor of espresso running through the cake layers and the buttercream and chocolate chips laced in the cake batter, this is impossible to resist! And there’s the added bonus that it’s pretty! Topped with frosting swirls and chocolate-covered espresso beans, it’s a lovely cake for an event or just to take a weeknight dessert up a notch!
Whisk the dry ingredients together and set aside. In the bowl of a stand mixer, beat the butter, espresso powder and sugar together until cream. Beat in the egg whites and then the sour cream and vanilla.
This might look curdled but it’s fine! Pour in the dry ingredients and with the mixer on low, add the milk and coffee. Once it’s combined, add the mini chocolate chips.
Divide evenly between cake pans and bake for 25 minutes or until baked through. Cool completely before frosting.
To make the frosting, beat the butter and espresso powder together and then add the confectioners’ sugar, cream, vanilla and salt. Beat to combine and then increase the speed to high and beat for 2 minutes.
To assemble, top a layer with 3/4 cup frosting, spread it and add another layer. Repeat and then frost the sides. If you feel like it, add some frosting details using a piping bag and tip. Top with chocolate-covered espresso beans, if desired.
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Espresso Chocolate Chip Cake
Makes: 10-12 slices
Prep Time: 40 minutes
Bake Time: 26 minutes
Total Time: 1 hour & 6 minutes plus cooling time 2 hours
Ingredients
- 2 & 2/3 cups (315g) cake flour (spooned & leveled)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter, softened to room temperature
- 5 tsp espresso powder
- 1 & 3/4 cups granulated sugar
- 4 large egg whites, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tsp pure vanilla extract
- 2/3 cup whole milk, at room temperature
- 1/3 cup brewed strong black coffee, at room temperature
- 1 & 1/4 cups mini chocolate chips (see note)
Coffee Buttercream:
- 2 cups unsalted butter, softened to room temperature
- 3 & 1/2 teaspoons espresso powder, plus more to taste
- 6 cups sifted confectioners’ sugar (sift before measuring)
- 1/2 cup heavy cream or whole milk
- 2 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
Preheat oven to 350°F. Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
To make the cakes, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, espresso powder, and sugar together on medium-high speed until combined and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites until combined, and then add the sour cream and vanilla extract. Beat until combined. Mixture may look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. Pour in the dry ingredients, turn the mixer on low speed and with the mixer running, slowly pour in the milk and coffee. Beat on low speed until combined, and then beat in the chocolate chips just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick. Do not overmix.
Pour batter evenly into cake pans. Bake for around 25-28 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool in the pans set on a wire rack for 30 minutes. Run a knife around the edges and then remove from pans. Allow cakes to cool completely set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the Frosting:
In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and espresso powder together on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Taste and beat in more espresso powder to taste if desired. I usually add another 1/4 teaspoon for more flavor. Yields about 4 cups frosting.
Assemble and Decorate:
If your cakes are domed on top, very carefully use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup frosting. I use and recommend an icing spatula to apply the frosting. Top with 2nd cake layer and spread about 3/4 cup frosting on top. Place 3rd layer on top and frost the sides and top with remaining frosting. A bench scraper is helpful to smooth the sides and feel free to pipe any frosting on top—I used Ateco 849 piping tip to pipe a border around the pictured cake.
Refrigerate cake for 10-20 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe by Sally’s Baking Addiction
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!
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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
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.
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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 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.
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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
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!
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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 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!
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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
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.
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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