Lemon Oreo Cake

I’m so excited to share my new Lemon Oreo Cake with you. If you’ve tried my Golden Oreo Cake or even my Cookies and Cream Cake, you are going to love this cake! We’re using the same filling from those cakes with the lemon Oreos.

The base of the cake is light and fluffy with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it.

We’ll top this bright and happy cake off with lemon buttercream.

Ingredients You Need for this Lemon Oreo Cake

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Lemon extract or lemon emulsion
• Egg
• Buttermilk
• Lemon Oreos

How to Make Moist Cake Layers from Scratch

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray the pans with nonstick spray, line with parchment and spray again.
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Oreo Whipped Cream Cheese Filling

If you haven’t tried this whipped cream cheese filling, be prepared to fall in love! This tangy, sweet filling pairs so well with the lemon Oreos. It’s also great with peanut butter Oreos, regular Oreos, and golden Oreos! In fact, I’m pretty sure it’s a perfect pairing to any Oreo flavor!

Ingredients You’ll Need for this Recipe

• Cream cheese
• Heavy whipping cream
• Powdered sugar
• Lemon Oreos

How to Make the Whipped Cream Cheese Filling

To make this filling, you basically have three steps:

• Whip the heavy whipping cream to stiff peaks
• Beat the cream cheese and powdered sugar until smooth
• Fold the whipped cream and Oreos into the cream cheese mixture

NOTE: you can make the filling ahead of time and store it in the refrigerator until you’re ready to assemble your cake. HOWEVER, do not add the Oreos until you’re ready to assemble.

Alternatively, you can also assemble the entire cake ahead of time and freeze it. The cookies will keep most of their crunch this way too.

Lemon Buttercream

The lemon buttercream on this Lemon Oreo Cake is truly the cherry on top! This light and fluffy lemon buttercream isn’t too strong, but instead, adds just another subtle layer of the lemon flavoring to this delicious cake.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Lemon extract
• Salt
• Food coloring, optional
  

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Oreo-Inspired Cakes You’ll Love

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Lemon Oreo Cake

Light and fluffy lemon Oreo cake layers with a whipped cream cheese and lemon Oreo filling and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Lemon, Lemon buttercream, Lemon Cake, Lemon Oreo, Lemon Oreo Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 teaspoon (4.2 g) lemon extract
• 1 1/4 cups (300 g) buttermilk, room temperature
• 12 Lemon Oreos, crushed into chunks

FOR THE FILLING

• 3/4 cup (173 g) whipping cream
• 2 cups (250 g) powdered sugar
• 6 ounces cream cheese
• 8 Lemon Oreos, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 1/4 cup (57.75 g) heavy cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, second half of 1/2 buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

  Fold in the crushed lemon Oreos
• Evenly divide the batter between the three pans (about 18 ounces) and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely.

  (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream to the cream cheese mixture until no streaks of whipping cream remain.

  Fold in the lemon Oreos.
• NOTE: Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, lemon extract, and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Light and Fluffy Lemon Oreo Cake with Lemon Buttercream first appeared on Cake by Courtney.

With St. Patrick’s Day around the corner, it’s time for another holiday-inspired cake! This one comes with a lot of flavor, but not a lot of work! In fact, this Mint Oreo Cake with Chocolate Mint Oreo Buttercream is labeled “beginner.” With just two elements to this cake (e.g. cake layers and buttercream), you’ll find whipping up this dessert is as easy as it is delicious.

Mint Flavored Cakes

I never considered myself a huge fan of mint before making cakes. However, it’s grown on me as I’ve now made a number of mint-flavored cakes. If you love mint too, definitely take a look at these cakes too:

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

If you’ve made my Grasshopper Pie Cake, I think you’ll love this inside-out, simpler version with the same flavors but done just a little differently. In this cake, you’ll be making vanilla-based cake layers, adding some mint extract, and crushed mint Oreos. I also added a touch of green food coloring to the batter.

Ingredients You Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Mint extract
• Buttermilk
• Mint Oreos
• Food coloring, optional

How to Make Mint Oreo Cake

• To make the layers, start by whisking together the cake flour, baking powder and salt in a medium bowl.
• Set the dry ingredients to the side, and in the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy.
• With the mixer still on medium speed, add the eggs and egg whites, beating well between each addition. You’ll spend about 3 minutes mixing at this point. You want to see the batter become smooth and fluffy.
• Stir in the mint extract and then alternate adding the flour mixture with the buttermilk. Alternating these ingredients ensures they mix evenly, which will help your cake to rise evenly.
• At the end, fold in food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the batter between each pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.

Chocolate Mint Oreo Buttercream

This chocolate mint Oreo buttercream is like biting into the Oreo itself, except – you’re eating buttercream! It’s wild, guys! You’ll be making my classic chocolate buttercream and then adding some mint extract and crushed Oreos.

Ingredients You Need for this Buttercream

• Unsalted butter
• Powdered sugar
• Mint extract
• Heavy whipping cream
• Dark chocolate chips
• Mint Oreos
• Salt

NOTE: Adding the crushed Oreos creates a more “rough” looking texture, but it also amplifies the flavor which always wins for me.

How to Make Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

IMPORTANT For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to the instructions.

Can’t wait to see you recreate this Mint Oreo Cake with Chocolate Mint Oreo Buttercream for St. Patrick’s Day or your next cake day!

Similar Recipes You’ll Love

• Ding Dong Cake
• Fresh Mint Chocolate Chip Cake
• Super Easy Mint Andes Double Chocolate Cookies
• The Best Ever Cookies and Cream Cake with Oreo Buttercream
• Grasshopper Pie Cake

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Mint Oreo Cake with Chocolate Mint Oreo Buttercream

Tender vanilla based mint Oreo cake layers with chocolate mint Oreo buttercream.

Course Dessert

Cuisine Cake

Keyword Mint Oreo, Mint Oreo Buttercream, Mint Oreo Cake, Oreo Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 whole eggs, room temperature
• 3 eggs whites, room temperature
• 1 teaspoon (4.2 g) mint extract
• 1 1/4 cups (275 g) buttermilk, room temperature
• 12 Mint Oreos, crushed

FOR THE BUTTERCREAM

• 8 oz. (150 g) dark chocolate chips
• 1/4 cup (57.75 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) mint extract
• Pinch of salt
• 4-6 Mint Oreos, crushed finely
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high until fluffy and smooth, about 3 to 5 minutes.
• Add the eggs and egg whites, one at a time to the bowl and beat on medium until well incorporated. Stir in the mint extract.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Stir in the food coloring, if using, followed by the crushed Oreos.
• Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a bowl fitted with a paddle attachment, beat the butter on medium-high until light and fluffy.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• With the mixer on low speed, gradually add the powdered sugar, mint extract, and salt.
• Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
• Stir in the Oreo crumbs.

ASSEMBLY

• After leveling each cake layer (if needed), place the first cake layer (top side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
• Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer. 
• When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining frosting.

The post Mint Oreo Cake with Chocolate Mint Oreo Buttercream first appeared on Cake by Courtney.

Fresh Mint Chocolate Chip Cake

I grew up on traditional mint chocolate chip ice cream. You know, the kind you get at Baskin Robbins or the grocery store that’s bright green with chunks of chocolate in it? Yeah, that’s the one I knew and loved.

It wasn’t until I was married, had Westin, and we moved to San Francisco that I experienced what REAL mint chocolate chip ice cream was supposed to taste like. MINT! Fresh mint. Not the extract, not the flavor from your toothpaste… we’re talking fresh mint from the garden.

Places like Bi-Rite Creamery and Salt and Straw have opened my eyes, and my taste buds, to the subtle but exciting flavor fresh mint can add to a dessert.

I finally tried it in a cake and it’s been a hit.

These layers are made with mint infused sugar and the buttercream is made with mint infused cream. Both elements provide a hint of mint, but nothing that feels overwhelming or like you’re brushing your teeth.

Ingredients You Need for the Cake

• Cake flour
• Baking powder
• Salt
• Fresh mint leaves
• Granulated sugar
• Eggs
• Unsalted butter
• Vanilla extract
• Buttermilk
• Mini chocolate chips

How to Make Mint Chocolate Chip Cake Layers

These layers are similar to my Vanilla Cake. The big difference is that you’ll be making a mint-infused sugar beforehand and adding mini chocolate chips.

I have instructions below, but also make sure to check out THIS episode of Studio 5 to see a tutorial, as well.

Mint-Infused Sugar

To make the mint-infused sugar, you’ll chop fresh mint and then add it to the sugar. Massage the mint into the sugar for a few minutes and then let the mixture sit in an airtight container for at least an hour. I’d even recommend doing this step a day or two before you want to bake.

How to Make Mint-Infused Buttercream

For the buttercream frosting, we’ll be adding the mint to the heavy cream. Just like you’d steep tea, we’re steeping the mint leaves in the cream over medium-low heat. Make sure to let the heavy cream return to room temperature before using in the buttercream. This is another great step to do ahead of time.

Ingredients You Need for the Buttercream

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Fresh mint leaves
• Salt

Similar Recipes You’ll Love

• Mint Chocolate Chip Cake with Chocolate Layers
• Grasshopper Pie Cake
• Mojito Cake
• St. Patrick’s Day Cakes
• Super Easy Mint Andes Double Chocolate Cookies

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Fresh Mint Chocolate Chip Cake

Tender and flavorful fresh mint chocolate chip cake layers with fresh mint buttercream.

Course Dessert

Cuisine Cake

Keyword Fresh Mint, Fresh Mint Chocolate Chip Cake, Mint Buttercream, Mint Chocolate Chip

Ingredients

FOR THE CAKE

• 1 3/4 cups (350 g) granulated sugar
• 2 tablespoons (6 g) fresh mint, chopped
• 1 cup (226 g) unsalted butter, room temperature
• 6 large egg whites, room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tablespoon (10 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 1/2 cup mini chocolate chips

FOR THE BUTTERCREAM

• 6-8 fresh mint leaves,
• 2 cups (452 g) unsalted butter, slighly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy cream,
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1/2 cup dark chocolate chips
• 1/4 cup heavy whipping cream

Instructions

FOR THE CAKE

• Combine the chopped fresh mint leaves and the granulated sugar. Massage the mint into the sugar for a few minutes and allow the sugar and mint to sit together in an airtight container for an hour or up to a few days. Use a mesh strainer to sift the sugar and remove the larger mint leaves.
• Preheat your oven to 325 degrees F. Spray three 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the mint infused sugar for 3 to 5 minutes on medium-high speed. The mixture should be light and fluffy.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the vanilla extract and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 cup flour mixture, 1/2 cup buttermilk and the final 1/3 cup flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream, followed by the mini chocolate chips.
• Divide the batter evenly between the three 6-inch pans (16 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE BUTTERCREAM

• In a small saucepan, heat the cream and mint leaves on medium-low heat until it reaches a simmer. Turn heat off and allow the cream to cool to room temperature.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the mint infused heavy cream, and pinch of salt.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

FOR THE GANACHE

• Heat the cream and the chocolate chips in a microwave safe bowl. Stir until smooth. Cool completely before using between cake layers.

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board.
• Spread about 1 cup of the the buttercream over the cake layer. Followed by a few tablespoons of the chocolate ganache.
• Place the second cake layer on top of the buttercream and spread more buttercream and then ganache across the layer.
• Place the final cake layer top side down on the buttercream and ganache.
• Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream.

The post Fresh Mint Chocolate Chip Cake first appeared on Cake by Courtney.

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White Chocolate Raspberry Brownie Cake

It’s time to thank Westin again for his brilliant flavor combination! White chocolate, raspberries, and brownies were made for each other – and putting them into a cake was a winning idea! Thanks, Westin!

For this delicious White Chocolate Raspberry Brownie Cake, we’ll be making white chocolate cake layers, raspberry cream filling, brownies, chocolate ganache, and white chocolate buttercream.

It may sound like a lot, but don’t let that stop you from making this cake! You can easily spread out the different elements over the course of a few days. Plus, we’re using a box brownie mix to speed up the process just a tad!

How to Make White Chocolate Cake

This white chocolate cake is adapted from my White Chocolate Peppermint Cake. In the white chocolate peppermint cake layers, we’re using melted white chocolate. The melted white chocolate adds great flavor, but does make the cake slightly more dense.

I wanted to play around with this recipe a bit, so I switched up the melted white chocolate for white chocolate instant pudding mix – with hopes of getting great flavor and a light and fluffy texture.

Success!

These layers are just as delicious as they are light and fluffy.

FAQ About White Chocolate Cake

Tips for Making Moist Cake From Scratch

• Start with room temperature ingredients – the eggs, butter, and buttermilk should all be room temperature before you start making the cake batter. These ingredients better blend together and are better absorbed by the dry ingredients, which helps your cake to rise well and stay moist.
• When mixing the butter, sugar, and eggs, beat the mixture on medium-high to high speed until light and fluffy, almost the consistency of a fluffy buttercream frosting.  This should take about 3 to 5 minutes.
• Once you start adding the dry ingredients with the buttermilk, turn the mixer to low and mix until just combined.  Over-mixing will cause the cake to be dense and sink.
• Watch the cooking time. Remember, all our ovens are different. My time is a guide, so check your cake toward the end of the bake time I’ve given. The cake is done when you insert a toothpick in the center and it comes out with just a few moist crumbs on it.

Easy Raspberry Cream Filling

This raspberry cream filling is seriously SO easy to make. Three ingredients (freeze-dried raspberries, sugar, and heavy whipping cream) and less than 5 minutes are all you’ll need.

Where do I get freeze-dried raspberries? I have found freeze-dried fruit at most of my grocery stores, as well as Target.

The Best White Chocolate Buttercream

This white chocolate buttercream frosting is so incredibly delicious and pairs so well with many different cake flavors. I especially love using it with cakes that have fruit in them.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• And then stir by hand to push out air pockets

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Convert This Cake

How to Make a Layered Cake a Sheet Cake or Cupcakes

I get asked almost every day if one of my layered cakes can be turned into a sheet cake or cupcakes. The answer? Yes!

For baking temperature and time, the temperature will always remain the same. The time for a 9″x13″ sheet cake will be about 10 minutes longer than listed and the time for cupcakes will be about 5 to 10 minutes shorter.

Sheet Cake

If I were making this cake into a sheet cake, I’d stack it just like I would the layered cake:

• Cake
• Raspberry brownie cream filling
• Freeze-dried raspberries and a drizzle of ganache
• White chocolate buttercream (piped on)

Cupcakes

If I were making this cake into cupcakes, I’d fill and decorate them like this:

• Scoop a small hole out of the center of the cupcake
• Fill with brownie raspberry cream filling
• Pipe with buttercream
• Sprinkle on freeze-dried raspberries
• Drizzle on ganache

Cake Stands for This Cake

For a tall, 6-inch round cake, I like using 7 or 8-inch cake stands. I tried to find this pink cake stand at Target for you, but it’s a little old and it’s not online anymore. However, this scalloped one is so cute, it’s inexpensive and it’s the perfect size for this cake.

For shorter, 8-inch round cakes,I like using 10-inch cake stands. This one by Hearth and Home is on my list to get because you can never have too many white cake stands. I love how it doesn’t have any kind of lip around the edge. This makes it super easy to transfer your cake from the cake board to the cake stand.

Other Recipes You’ll Love

• Best Chewy Brownies from Scratch
• Chai White Chocolate Raspberry Cake
• Peanut Butter Chocolate Brownie Bars
• Chocolate Raspberry Swiss Roll
• Raspberry Oreo Cake with Cookies and Cream Filling
• Pink Velvet Cake with Raspberry Buttercream

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White Chocolate Raspberry Brownie Cake

White chocolate cake with brownie filled raspberry cream filling, chocolate ganache and white chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Raspberry brownie filling, Raspberry Cream Filling, white chocolate buttercream, white chocolate cake, White chocolate raspberry brownie cake

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 3/4 teaspoon (1.4 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) granulated sugar
• 3 ounces white chocolate instant pudding mix
• 3 whole eggs, room temperature
• 3 egg whites, room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 1/4 cup (262.5 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 8 ounces (150 g) white chocolate chips
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE RASPBERRY CREAM FILLING

• 1/4 cup (15 g) freeze dried raspberries, measured and then pulverized into a powder
• 1/4 cup (40 g) sugar
• 1 cup (225 g) heavy cream

For the Brownies

• One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.

For the Ganache

• 8 ounces chocolate chips
• 3/4 cup heavy whipping cream

Instructions

FOR THE CAKE

• Pre-heat oven to 325 degrees. Spray four 6-inch round cake pans (or three 8-inch round cake pans) with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
• In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.
• Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.
• Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.
• With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.
• Pour batter into prepared pans (about 12 to 13 ounces in each 6-inch pan) and bake until slightly golden in on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
• Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
• When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
• With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.

FOR THE RASPBERRY CREAM FILLNG

• In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
• Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.

For the Brownies

• Make brownie batter according to directions. Bake in a 9″ x 13” pan for about 10 mins less than recommended time. Allow to cool completely before using.

For the Ganache

• In a microwave safe bowl, heat the heavy cream.
• Pour the cream over the chocolate chips and stir to melt.

Assembly

• Chop brownies into bite size pieces. Fold in about 1 cup of the brownie pieces into the raspberry cream filling. Reserve remaining brownies to decorate the top of the cake (and for snack, of course).
• Place the first cake layer, top side up, in the center of a cake board or cake plate.
• Pipe a rim of buttercream around the edge of the cake and fill the center with raspberry brownie filling. (For the 6-inch layers, you'll use a generous 1/2 cup of the filling between each layer. If you make three 8-inch layers, you'll use about one cup of filling between layers).
• Sprinkle crushed freeze dried raspberry pieces over the filling, followed by a drizzle of chocolate ganache.
• Repeat these steps for the next two layers (if making a four layer 6-inch cake, or the next layer, if making a three layer 8-inch cake).
• Place final cake layer, top side down, on the filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.
• Continue frosting the cake with the remaining buttercream. Use remaining ganache for a drip, if desired.

The post White Chocolate Raspberry Brownie Cake first appeared on Cake by Courtney.

Happy New Year!

Happy New Year, my friends! I hope you all had a wonderful holiday break, filled with loved ones, good times and delicious food! We spent the holiday back home in LA with our families and the most beautiful weather. I’ve started to love the white winters here in Utah, but I’m not going to lie, I’d take those 70-degree winter days in LA over a winter white any day. You can take the girl out of California, but you can’t take the California out of the girl!

The 10 days away were packed with fun and lots of yummy food, but by the end, I was definitely ready to come home. Aside from baking a few things here and there with my mom and sister, I really didn’t do much in the kitchen this break. I didn’t even make a single cake. And I missed it so much! In fact, we arrived home on Sunday night this past weekend, and by Monday morning at 8am, I was already whipping up my chocolate cake.

Black and White Cake

It really did just feel so good to be home and in my element. Since it was New Year’s Even, I made sure we had cake for our festivities. I decided to keep it simple with a classic I’ve made before but have actually never posted about. I used my dark chocolate cake recipe with my vanilla buttercream to make a classic Black and White Cake. It’s an easy combination to overlook, but it’s always a hit. And because there are just two elements to this cake, it’s the perfect cake for beginners to master.

Chocolate Cake

This is my high-altitude-friendly chocolate cake recipe, but remember, it works anywhere! I originally came up with this recipe when we moved to Utah 10 years ago to account for the altitude, but it won’t taste any different at low altitude.

Vanilla Buttercream

If you’ve tried this buttercream before, you know I’m not exaggerating when I claim it to be the best vanilla buttercream you’ll ever try. It’s light and fluffy and full of flavor. Per usual, I went with an American Buttercream, with good ol’ powdered sugar and butter. But, to ensure I get a light and fluffy texture, I always add a little heavy whipping cream and beat my frosting with the paddle attachment for about 5 to 7 minutes. I love watching the buttercream color turn nearly white with those extra little steps.

Here’s a look at how I decorated this cake for our New Year’s Eve party. You’ll see I added parchment paper to the “wet” frosting. Don’t let that scare you. Gently place the parchment paper into place, add your sprinkles, and then freeze the cake (with the parchment paper still on) for about 20 minutes. After the cake has been frozen, you can then remove the parchment paper without compromising your smooth edges.

Enjoy this black and white cake! 

Similar Posts You’ll Enjoy

• How to Make Buttercream Stripes
• My 5 Favorite Caramel Cakes
• Easy and Delicious Black Buttercream That Won’t Stain Your Teeth!
• Classic White Cake
• Top 5 Best Cake Layer Combinations 

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Black and White Cake

Dark chocolate cake layers with a light and fluffy vanilla buttercream. 

Course Dessert

Cuisine Cake

Keyword Black and White Cake, Chocolate Cake, Chocolate cake with vanilla frosting, Vanilla Frosting

Prep Time 1 hour hour

Cook Time 18 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g)granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.6 g) hot water or coffee
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spraying the parchment paper.
• In a bowl of electric mixer, combine all the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans (I like to use a kitchen scale to ensure the batter is evenly distributed – about 15 to 16 ounces in each 8-inch or 12 ounces in each 6-inch).
• Bake for 23 top 27 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
• When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up and spread about 3/4 cup of frosting on top. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

The post Black and White Cake: The Most Delicious Chocolate Cake with Vanilla Buttercream first appeared on Cake by Courtney.

The weather has officially turned here in Utah! We woke up to snow, so naturally, both of my kids immediately asked for hot chocolate for breakfast – something they’ll likely have at every breakfast from now until spring!

Hot Chocolate Cake

With winter weather upon us, a hot cocoa cake feels like the perfect way to celebrate the season. My hot chocolate cake is a simple, but delicious chocolate cake recipe with a scrumptious marshmallow buttercream and a drizzle of chocolate ganache. Nothing too fancy or hard to make, but loaded with deliciousness!

How to Make Moist Chocolate Cake

This chocolate cake recipe is my absolute favorite. I use it in a lot of my cake recipes because it’s simply the best! The flavor is rich and decadent, and the texture is tender and moist.

To make this chocolate cake, you’ll start by combining all of the dry ingredients, including the sugar, in a mixing bowl. Whisk together the ingredients until they’re well blended.

In another bowl, combine all of the wet ingredients and stir until combined. At that point, you’re simply pouring the wet ingredients into the dry ingredients and mixing until the dry ingredients are incorporated.

That’s it!

This chocolate cake recipe is seriously the easiest chocolate cake you’ll ever make.

Important Tip About Cocoa Powder

To ensure your cake is ultra moist and full of chocolate flavor, it’s important to use a dark cocoa powder that has a high fat content. I highly recommend using Extra Brute Cacao Barry Cocoa Powder. This is an ingredient you don’t want to skimp on. Quality is super important for flavor and texture.

Marshmallow Buttercream

For the marshmallow buttercream, I wanted to create something you can decorate your cake with. This is NOT like my marshmallow fluff or filling from the Ultimate S’mores Cake. While both of those marshmallow elements are incredibly delicious in that cake, neither have the consistency to fill AND cover your cake properly.

For this buttercream, I’ve combined the store-bought marshmallow cream with butter, powdered sugar, a little cream cheese, vanilla and salt.

How to Make Light and Fluffy Buttercream

• Start by beating the butter and cream cheese together for several minutes at medium-high speed. This will lighten the texture of the butter, while also softening it without the butter having to be warm.
• Sift your powdered sugar to remove any clumps and to create a fine consistency.
• Once all of your ingredients are added, including the marshmallow cream for this recipe, you’ll turn the mixer up to medium-high speed and beat the buttercream for about 3 to 5 minutes. This helps to lighten the texture of the buttercream.
• With the marshmallow cream and cream cheese, you won’t be adding heavy whipping cream to your buttercream like I usually suggest. The buttercream will be soft enough with the fluff and cream cheese.

For the scalloped design on the sides of my cake, I used the large scalloped scraper from my Textured Scraper Set.

More Cakes to Love

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Hot Cocoa Cake with Marshmallow Buttercream

Dark chocolate cake layers with a light and fluffy marshmallow buttercream and chocolate ganache.

Course Dessert

Cuisine Cake

Keyword Black and White Cake, Chocolate Cake, hot chocolate cake, hot cocoa cake, marshmallow, Marshmallow buttercream

Prep Time 1 hour hour

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder, I use Extra Brute Cacao Barry
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (6 g) salt
• 3/4 teaspoon (3 g) baking powder
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 12 ounces marshmallow cream, store bought like THIS
• 3 ounces cream cheese
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/4 teaspoon (1.5 g) salt

For the Ganache/Drip

• 1/2 cup (85 g) dark chocolate chips
• 1/2 cup (120 g) heavy whipping cream

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare three 8-inch round cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spraying the parchment paper. Set aside.
• In a bowl of electric mixer, stir together all of the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• With the mixer on low, add wet ingredients to the dry ingredients. Mix on low until the dry ingredients are incorporated, about 30 to 60 seconds. The batter will be thin. Scrape sides and mix on low for another 30 seconds. Divide batter evenly among prepared pans, about 15 to 16 ounces in each 8-inch pan.
• Bake for 23 to 27 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
• When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I still put the cakes in the freezer for an hour or so.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add the marshmallow cream, followed by the vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

For the Ganache/Drip

• In a microwave safe bowl, heat the cream and the chocolate chips together in 30 second intervals, until the chocolate is melted and smooth when you stir.
• The mixture will thicken as it cools. Make sure it cools completely before using between the layers. If the mixture is too thick for the drip, just heat it again for about 10 seconds.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake stand. Using an offset icing spatula, sread about 1 cup of buttercream on top. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Drizzle chocolate ganache on top of the buttercream.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

The post Hot Chocolate Cake with Marshmallow Buttercream first appeared on Cake by Courtney.

If you’re a fan of the irresistible crunch and rich peanut butter flavor of Butterfinger candy bars, you’re in for a treat! This Butterfinger Cake is the ultimate dessert mashup that brings together moist chocolate cake, Butterfinger filling, and a layer of crushed Butterfinger pieces for an extra burst of texture and flavor. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is a guaranteed crowd-pleaser. Let’s dive into this indulgent, candy-inspired dessert that’s sure to leave everyone asking for seconds!

Butterfinger Cake

This Butterfinger Cake is next-level on peanut butter and chocolate scale. The cake layers are a moist, milk chocolate cake that rise so beautifully. These layers are a bit different than my go-to dark chocolate cake, but still so delicious. Instead of using oil, we’re using butter for slightly a fluffier and lighter texture. We’re also adding some brown sugar and sour cream, which both help create and retain moisture.

You’ll notice I’m using my favorite dark chocolate cocoa powder. Even though this is a “milk” chocolate cake, we want the chocolate flavor to stand out. Because we add all the other ingredients in this cake, the dark cocoa doesn’t have a strong bittersweet flavor but also doesn’t lose the chocolate flavor completely.

IMPORTANT: the type of cocoa powder you use makes a huge difference in the moisture of your cake. You want to use a cocoa powder that has high fat.

THIS IS MY FAVORITE COCOA POWDER.

Butterfinger Filling

To make the filling for this cake, we’re actually starting with my peanut butter buttercream. If you’ve made it, you know it’s insanely delicious and if you haven’t, well, you’re in for a TREAT!

We use two cups of the peanut butter buttercream to make the filling with crushed Butterfingers, and we then use the remaining peanut butter buttercream to make the buttercream for the outside of the cake with some added melted chocolate. One buttercream, used two ways!

I love how the peanut butter chocolate buttercream has a strong peanut butter flavor. It really amps up the cake’s Butterfinger flavor overall. I think you’ll love it!

How to Make the Best Buttercream Frosting

To get this silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

More Cakes to Love

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Butterfinger Cake

Milk chocolate Butterfinger-filled cake layers with Butterfinger filling, and peanut butter chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Butterfinger, Butterfinger Cake, chocolate, Chocolate Cake, Chocolate Peanut Butter Cake, Peanut Butter

Servings 20 people

Ingredients

FOR THE MILK CHOCOLATE CAKE

• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 3/4 cups (165 g) brown sugar, packed
• 1 cup (200 g) granulated sugar
• 5 large eggs, at room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 3 1/4 cups (373.75 g) cake flour
• 1/2 cup (50 g) dark cocoa powder
• 1 teaspoon (6 g) salt
• 2 cups (480 g) buttermilk, at room temperature
• 1 1/2 tablespoons (21 g) white distilled vinegar
• 2 1/2 teaspoons (10 g) baking soda
• 1/2 cup (120 g) sour cream, at room temperature
• 2/3 cup (100 g) crushed Butterfingers

FOR THE PEANUT BUTTER BUTTERCREAM (This will be split between the filling and frosting)

• 1 1/2 cups (452 g) unsalted butter slightly cold
• 1 cup (240 g) smooth peanut butter
• 5 cups (625 g) powdered sugar, measured then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 1 tablespoon (12 g) vanilla extract
• generous pinch of salt

FOR THE FILLING

• 2 cups peanut butter buttercream, recipe above
• 1 cup crushed Butterfinger candy

FOR THE BUTTERCREAM

• remaining peanut butter buttercream
• 6 ounces dark chocolate, melted

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Add the vanilla. Continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds. Fold in the Butterfinger pieces.
• Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

  Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.

FOR THE PEANUT BUTTER BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high until it's light and fluffy, about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the heavy cream, vanilla and salt. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

FOR THE BUTTERFINGER FILLING

• Combine 2 cups of the peanut butter buttercream and 1 cup crushed Butterfingers.

FOR THE PEANUT BUTTER CHOCOLATE BUTTERCREAM

• Add the slightly cooled melted chocolate to the remaining peanut butter buttercream. Beat on medium-high speed until smooth and silky. If the buttercream feels too soft, you can refrigerate it for 15 to 20 minutes and then rebeat it before using.

FOR ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Evenly spread half of the Butterfinger filling over the cake layer.
• Repeat for second cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin layer of peanut butter chocolate buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream.

The post Peanut Butter and Chocolate Butterfinger Cake first appeared on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors!

And while I do have a Biscoff Brownie Cake, I have yet to do a simple chocolate and Biscoff cake.

Chocolate Biscoff Sheet Cake

For my Chocolate Biscoff Cake, I decided to keep it simple and bake it as a 9-inch x 13-inch sheet cake. Did you know you can make ANY of my cakes as sheet cakes? You don’t need to change anything except the bake time. You’ll add about 10 minutes more to the time given in one of the recipes for my layered cake. When you make a sheet cake from my layered cake recipes, you may want to reduce the buttercream by half. Notice below, the buttercream is half of the amount that my normal recipe would produce. It’s the perfect amount for a sheet cake.

How to Make Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Quick note about cocoa powder…

The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.

Steps for making chocolate Biscoff sheet cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• Bake the cake at 325 degrees F for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How the type of pan you use affects bake time

Light Metal Pans: If you’re using a light metal 9″ x 13″ pan, like the Fat Daddio brand, follow the bake times given below.

Dark Metal Pans: If you’re using a dark metal pan, you’ll likely have to reduce the bake time by about 5 minutes. Your edges may come out a little crispy too.

Glass Pans: If you’re using a glass baking pan, you’ll likely have to add a little time. Keep your eye on it with the times given, and then add 3 to 5 minutes, if needed.

As always, all ovens bake differently, so keep your eye on your cakes as they bake. Along with the toothpick test (which you’ll see in the instructions) your cake should also bounce back a little when you tap the top.

How to Make This a Layered Cake

If you want to make this a layered cake, you will simply use three 8-inch round cake pans and bake for about 20 to 25 minutes. I would also recommend doubling the buttercream recipe.

Piping Tools

For the piping design, I used the Wilton 1M piping tip and the silicone piping bag from my shop.

How to Make Chocolate Biscoff Sheet Cake: Video Tutorial

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Chocolate Biscoff Cake

Moist and flavorful chocolate Biscoff cake with Biscoff filling and chocolate Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 4 large or extra large eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter at, room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup (125 g) powdered sugar, sifted

FOR THE BUTTERCREAM

• 3/4 cups (169.5 g) unsalted butter, slightly cold
• 4 ounces dark chocolate chips
• 1/2 cup (125 g) smooth Biscoff cookie butter
• 2 1/2 cups (325 g) powdered sugar, measured then sifted
• 2 tablespoons (28.87 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• generous pinch of salt
• This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake you will want to DOUBLE the recipe.

Garnish

• Biscoff Cookies

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray your 9-inch x 13-inch rectangular pan with non-stick cooking spray, line the bottom with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it shouldn’t look curdled, but more like buttercream.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes.

FOR THE BUTTERCREAM

• Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn’t melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high until it’s light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
• With the mixer on low speed, gradually add the powdered sugar. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

Assembly

• When the cake is cooled to room temperature, evenly spread the Biscoff filing on top.
• Using the wilton 1m piping tip and a piping bag, pipe on the buttercream. Alternately, you can spread the buttercream over the filling, using an offset icing spatula.

The post The Best Chocolate Biscoff Cake first appeared on Cake by Courtney.

Confetti (Funfetti) Bundt Cake

I’m not sure there’s anything more classic or more nostalgic than a classic Confetti Cake. Since the day Pillsbury came out with their hugely popular Funfetti Cake back in the 1950’s, it’s been a favorite for generations! What’s not to love? Vanilla cake, vanilla buttercream and lots of sprinkles!

Like many of you, I grew up on the boxed version of this cake. I loved it back then, but a few years ago came up with my own recipe. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more!

In this first version of my Confetti Cake, I used my Classic White Cake and Vanilla Buttercream as the base. It’s super light and fluffy, and reminds me of my childhood. However, I’ve always felt like it could be better. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again.

When I worked on my first cookbook, “CAKE, by Courtney,” I made a few changes to this recipe to make it even more memorable and delicious. In this updated Confetti Cake recipe, the cake is more of a vanilla cake than a white cake. It’s a little more moist, in my opinion, than my original version. And it also has a slightly stronger vanilla flavor to it as well.

The texture and flavor in this cake is so delicious.

I know you’ll enjoy it in this bundt pan version too!

My Favorite Bundt Pan

The best bundt pan, in my opinion, is the Nordic Ware Anniversary Pan. It’s plenty big for any recipe, bakes your cakes beautifully, and makes for an easy release!

My Go-To Tips for Making Cake

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Beat the butter, sugar, and oil on medium-high until fluffy and smooth.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

HOW TO MAKE THE BEST BUTTERCREAM

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

How to Make a Confetti Bundt Cake Video Tutorial

More BUNDT Cakes You’ll Love

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Confetti Bundt Cake

Moist and fluffy vanilla cake, lots of sprinkles and a whipped vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Confetti Bundt Cake, Confetti Cake, Funfetti Bundt Cake, Funfetti Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72.6 g) vegetable oil
• 3 large whole eggs room temperature
• 3 large egg whites room temperature
• 1/4 cup (60 g) sour cream room temperature
• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk room temperature
• 1 tablespoon (12 g) vanilla extract
• 1/4 cup (40g) rainbow sprinkles

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured then sifted
• 4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare a 12-cup nonstick bundt pan by spraying it with nonstick spray and then coating the sides with flour. Set aside.
• In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
• Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the bundt pan cool completely in the pan before inverting onto your cake stand.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before piping onto your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

  NOTE: I used a Wilton 1M piping tip

The post The Best Confetti Bundt Cake with Vanilla Buttercream first appeared on Cake by Courtney.

The Best Vanilla Buttercream

This buttercream is just too good not to have its own post! It’s light and fluffy, silky and smooth – and just all-around delicious.

To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.

Look at the transformation in color and texture in these pictures below.

You’ll be able to get nearly white in color with that extra five minutes of beating. More importantly, you’re creating a light, fluffy texture that won’t overpower your cake layers.

Full-Length Video Tutorial

Want to make this buttercream recipe together?! Check out my video for making the best Vanilla Buttercream on my YouTube channel.

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Vanilla Buttercream

A light and fluffy vanilla buttercream

Course Dessert

Cuisine Buttercream

Keyword easy buttercream recipe

Ingredients

For the Buttercream

• 2 cups (452g) unsalted butter slightly chilled
• 6 cups (750g) powdered sugar measured and then sifted
• 3-4 tbsp (57.75g) heavy whipping cream
• 2 tsp (8.4g) vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

To prepare

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 to 3 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

The post The Best Vanilla Buttercream first appeared on Cake by Courtney.

Shamrock Shake Bundt Cake

In need of an easy recipe for your St. Patrick’s Day celebrations? I’ve got you covered! This Shamrock Shake Bundt Cake is not just delicious and cute, it’s a breeze to make. Plus, you’ll love how simple the decorating is!

The cake itself is a light and fluffy white cake with a couple teaspoons of mint extract. I added a couple drops of green food coloring too!

Ingredients You’ll Need for this Recipe

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Mint extract
• Vanilla extract
• Sour cream
• Buttermilk
• Green food coloring, optional

How to Make Moist Cake Layers from Scratch

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans. For this bundt cake, I used THIS 10-cup bundt pan.
• Spray the bundt pan with nonstick spray and dust well with flour
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Vanilla Buttercream

I love this vanilla buttercream for just about every cake. It’s light and fluffy and compliments so many flavors.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Vanilla extract
• Salt

TOOLS: To pipe the buttercream on the cake, you’ll want a silicone piping bag and a round piping tip.

How to Make the Best Buttercream Frosting

To get this delicious buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Other Mint Cakes You’ll Love

• Grasshopper Pie Cake
• Mint Chocolate Chip Cake
• Fresh Mint Chocolate Chip Cake
• Mint Oreo Cake

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Shamrock Shake Bundt Cake

Tender and moist mint bundt cake with vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Mint Cake, Shamrock Shake Bundt Cake, Shamrock Shake Cake, Vanilla Buttercream

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, at room temperature
• 2 egg whites, at room temperature
• 2 tsp. (8.4 g) mint extract
• 1 tsp (4.2 g) vanilla extract
• 1 cup (240 g) buttermilk, at room temperature
• 3/4 cup (180 g) sour cream, at room temperature
• green food coloring, optional

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (725 g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 1 tsp (4.2 g) vanilla extract
• pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray your bundt pan (I use this one) with nonstick spray, coat with flour and set aside.
• In a medium size mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together on medium speed for about 2 to 3 minutes.
• Add the eggs and egg whites, in three additions, making sure to mix well between each addition and scraping down the sides of the bowl. Stir in the extracts.
• With the mixer on low speed alternately add the flour mixture and the buttermilk to the butter mixture, starting and finishing with the flour mixture. Mix until combined.
• Fold in the sour cream and food coloring.
• Pour the batter into your prepared bundt pan. Bake for about 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake cool completely in the bundt pan before inverting onto a wire rack. Trying to remove the cake from the pan too quickly is usually what causes the cake to stick and fall apart. I left my cake in the pan for an hour before flipping it.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on its own for a few minutes. The butter will get lighter in color and fluffier in texture.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla and salt.
• Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes, until it's nearly white in color and fluffy in texture.

The post Easy and Delicious Green Shamrock Shake Bundt Cake first appeared on Cake by Courtney.

Dunkaroo Cake

Do you remember Dunkaroos? They used to be a grocery store staple – little graham cracker cookies with funfetti frosting to dip them in. What a treat! I loved that combo then and I love it now. In fact, even in college I was known to drip graham crackers into a tub of Betty Crocker Funfetti Frosting.

I was reminded of this flavor combination by a follower on Instagram who requested I make a cake inspired by Dunkaroos.

How much do we love this follower and her brilliant idea?!

Here’s what we’re looking at:

• Graham cracker cake layers
• Confetti buttercream
• White chocolate graham cracker clusters

Or summed up in one word – deliciousness!

How to Make the Best Tasting Cake

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure you beat the butter, sugar and eggs well. The texture should be light and fluffy and the volume should increase.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it

Confetti Buttercream

This confetti buttercream recipe is a favorite around here. Make sure to follow my tips before for making the best buttercream frosting.

 HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

White Chocolate Graham Cracker Clusters

The last element in this cake is a little texture. These white chocolate coated graham cracker clusters give the cake a little crunch, while playing up the graham cracker flavor.

Enjoy!

Make Sure to Try These Cakes Too!

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Dunkaroo Cake

Graham cracker cake layers with confetti buttercream and white chocolate covered toasted graham crackers.

Course Dessert

Cuisine Cake

Keyword Dunkaroo Cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) finely ground graham crackers (about 8 full rectangular crackers)
• 1 3/4 teaspoons (7 g) baking powder
• 1 teaspoon (2.6 g) cinnamon
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (227 g) unsalted butter, at room temperature
• 1 2/3 cups (333.3 g) granulated sugar
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the White Chocolate Covered Graham Cracker Clusters

• 1/4 cup (56.5 g) unsalted butter, melted
• 3/4 cup (75g) graham cracker crumbs (about 6 full rectangular crackers)
• 1/4 cup (23 g) milk powder, I use THIS
• 1/2 teaspoon (3 g) salt
• 2 tablespoons brown sugar
• 3 ounces white chocolate chips, melted
• 3 tablespoons rainbow sprinkles

For the Buttercream

• 2 cups (452g) unsalted butter, slightly chilled
• 6 cups (750g) powdered sugar, measured and then sifted
• 1/4 cup (57.75 g) heavy whipping cream
• 2 teaspoons (8.4g) vanilla extract
• Pinch of salt
• 1/2 cup sprinkles
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping like I did, you’ll want to make an extra 1/4 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
• In a medium-size bowl, combine the graham cracker crumbs, flour, baking powder, cinnamon, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition and making sure to scrape down the sides of the bowl between each addition. After the eggs are all added, continue to beat on medium-high for about 2 to 3 minutes.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another 1/3 of the dry ingredients, the second half of the buttermilk and the final 1/3 of dry ingredients. Mix until combined, about 30 seconds. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans (about 20 ounces in each) and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the White Chocolate Covered Graham Crackers Clusters

• Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the graham cracker crumbs, milk powder, brown sugar, and salt.
• Pour the melted butter into the bowl and toss to coat the crumbs until they are “wet.”
• Spread the crumbs over the parchment paper and bake for 7 minutes, at which point you’ll toss the crumbs with a fork, and bake again for another 7 minutes.
• When the crumbs are done baking, remove from the oven and allow the crumbs to cool completely.
• Combine the cooled graham cracker crumbs / clusters and the melted white chocolate into a mixing bowl. Toss to coat the graham crackers. Toss in the sprinkles.
• Pour the coated graham crackers over a sheet of parchment paper. Allown the mixture to set.

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, best the butter for about 2 to 3 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla, and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
• Fold in the sprinkles.

For the Assembly

• Place the first cake layer, top side up on a cake plate or cake board set on a turn table.
• Evenly spread about a cup of buttercream over the cake layer. Sprinkle on about a half cup of the graham cracker crumble and gently pat into place.
• Place the second cake layer on top of the filling and repeat step 2.
• The final cake layer will go top-side down on the filling. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with the remaining buttercream and crumbs.

  For the piping, I used the Wilton 8B piping tip.

The post Dunkaroo Cake with Confetti Buttercream first appeared on Cake by Courtney.

I have the most delicious and simple chocolate cake for you to whip up this weekend. In fact, this one has only two elements (cake and buttercream) and makes a small two-layer, 6-inch cake.

Chocolate Ricotta Cake

My favorite cake is my Olive Oil Ricotta Cake with strawberry basil filling and lemon mascarpone frosting. The flavors are heavenly and the texture of the cake is unlike any other, thanks to two cups of ricotta cheese.

Don’t let the idea of cheese in a cake scare you, though! This cake doesn’t taste like cheese in the least. The ricotta creates and retains moisture. It also enhances the texture of the cake and minimizes the sweetness.

Because the ricotta cake layers are some of my all-time favorite layers, as are my chocolate cake layers, I wondered what it would be like to combine the two.

Let me tell you – it’s all good things! It’s not quite as dark as my dark chocolate cake, but it has a sturdier texture. In fact, it’s very much a blend of my dark chocolate cake and my milk chocolate cake.

Adding a little dark chocolate cocoa powder to the ricotta cake recipe turned out exactly as I hoped: moist, rich, decadent, delicious!

The Importance of Good Quality Chocolate

When making any kind of chocolate dessert, I always recommend using a high quality dark chocolate such as Callebaut’s Extra Brute Cacao Barry. This cocoa powder, and others of the same quality, are higher in fat than a grocery store brand, which means your cakes and other baked goods will have more moisture. Plus, the flavor of a cocoa powder like this will enhance the richness of the chocolate flavor in your cake. So, don’t skimp on the chocolate. This is a place to splurge to ensure the best tasting cake!

Best Chocolate Buttercream

This is THE BEST chocolate buttercream. It’s rich in flavor and has the more beautiful silky, smooth texture. For a half batch, to go along with our small cake, you’ll be using 5 ounces of dark chocolate, some heavy whipping cream, powdered sugar (sifted, of course), vanilla and salt. I have some tips below for making the best buttercream frosting.

How to Make the Best Buttercream Frosting

To get this silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Don’t Forget!

For chocolate buttercream specifically, remember to heat the cream and chocolate together first. You’ll then stir the mixture until it becomes a smooth ganache. Once the ganache has cooled slightly, you’ll add the mixture to the butter and continue making the buttercream according to instructions.

Other Cake Recipes You’ll Love

• Ultimate S’mores Cake
• Almond Joy Cake
• Chocolate Coconut Cake
• German Chocolate Cake
• Easy and Delicious Chocolate Sour Cream Cake

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Chocolate Ricotta Cake with Chocolate Buttercream

Moist and rich chocolate ricotta cake layers with silky, smooth chocolate buttercream

Course Dessert

Cuisine Cake

Keyword chocolate, chocolate buttercream, Chocolate Cake, Chocolate ricotta cake, small cake

Ingredients

FOR THE CAKE

• 1 cup (120 g) all-purpose flour
• 1/3 cup (39.3 g) good quality dark cocoa powder
• 1 1/2 teaspoons (6 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1/2 cup (109 g) grapeseed oil
• 3/4 cups plus 2 tablespoons (175 g) granulated sugar
• 2 eggs, room temperature
• 1 cup (250 g) ricotta cheese, at room temperature

For the Buttercream

• 5 ounces semi-sweet or bittersweet chocolate
• 3 tablespoons (45 g) heavy whipping cream
• 1 cups (226 g) unsalted butter, slightly cold
• 2 1/2 cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g )vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray two 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed for about 1 to 2 minutes.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl. Turn the mixer to medium-high speed and beat for an addition minute.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the two cake pans (about 14 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Remove pans from oven and let the cakes cool in the pans for about 15 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

For the Buttercream

• In a microwave safe bowl, heat the cream and chocolate chips for about 30 to 45 seconds. If needed, heat for an additional 20 to 30 seconds. Stir to combine and create a silky, smooth texture. Set aside to cool to room temperature.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
• Add the room temperature chocolate ganache to the butter and beat until the mixture is smooth.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Stir in the vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

ASSEMBLY

• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread 1/2 cup of buttercream over the cake layer.
• Place second cake layer, top side down, on top of the buttercream.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post Small Chocolate Ricotta Cake with Chocolate Buttercream first appeared on Cake by Courtney.

Blackberry Lime Italian Soda Cake

This isn’t just any ol’ blackberry and lime cake! This Blackberry Lime Italian Soda Cake is something real special thanks to the blackberry lime compote and whipped cream filling. When you take your first bite, I know you’ll agree that adding a couple extra elements like these to the cake definitely give it that Italian soda vibe and take this cake to the next level!

We have my friend Abi Ayres to thank for the idea. A few weeks ago she posted a recipe for a blackberry lime Italian soda that made my mouth water! The flavors sounded amazing and you know I loved the idea of turning this springtime drink into a cake!

Blackberry Lime Cake

I love how light and fluffy these cake layers are. You’ll get a hint of lime from the lime zest, but it’s the texture I know you’ll love. It’s a tender and delicate crumb, that creates the perfect base for the more powerful blackberry lime compote and buttercream.

For the cake layers, you’ll want to have the following ingredients on-hand:

• Cake flour
• Baking powder
• Salt
• Limes
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

How to Make a Moist Cake from Scratch

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

How to Make Blackberry Lime Compote

The blackberry lime compote is super simple. You’ll be using fresh or frozen blackberries, granulated sugar, cornstarch, and lime zest. The goal is to simmer the mixture long enough that it thickens. You’ll know you’re at a good spot when the mixture coats a spoon well.

Can I make this ahead of time?

For sure! I actually prefer to make this ahead of time so the compote can cool and thicken a tad more.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter – to soften the butter, turn your mixer to medium-high and beat the butter on it’s own for a few minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

How to Stabilize Whipped Cream to Fill a Cake

My favorite way to stabilize whipped cream is to add a tablespoon of E-Z Gel to the cream, powdered sugar, and vanilla as I start beating the mixture. It is SO easy!

You can also use gelatin, but just know it’s a little trickier to master. Liz Marek from Sugar Geek Show has a great video tutorial if you want to go this route.

Is this whipped cream stable enough to hold cake layers?

Yes, this buttercream is stable enough to use between cake layers. I still pipe a rim of buttercream around the edge of the cake to ensure stability.

Can I decorate the cake with whipped cream?

I wouldn’t recommend it. It definitely won’t be as smooth and easy to work with as buttercream.

Other Fruit-Filled Cakes You’ll Love

• Peach Crisp Cake
• Lemon Pistachio Cake
• Strawberry Lemonade Cake
• Lemon Bar Cake
• Blueberry Delight Cake
• Lemon Poppy Seed Cake

More Lime-Inspired Cakes to Try

• Moist and Delicious Mojito Cake
• 3 Delicious Ways to Use Lime Curd
• Top 3 Cakes Using Lime Curd
• The Perfect Coconut Key Lime Pie Cake
• How to Make an Easy Fruit Compote

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Blackberry Lime Italian Soda Cake

Light and fluffy lime cake layers with whipped cream filling, blackberry lime compote and blackberry lime buttercream.

Course Dessert

Cuisine Cake

Keyword blackberry, blackberry buttercream, lime, vanilla, Vanilla CAke

Prep Time 1 hour hour

Cook Time 18 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 tablespoon lime zest
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites, at room temperature
• 1 1/4 cup (240 g) buttermilk, at room temperature
• 1/4 cup fresh lime juice

FOR THE COMPOTE

• 3 cups (360 g) blackberries
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (8.12 g) cornstarch sifted
• zest of one lime

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/2 cup (115 g) strained blackberry compote, to remove any seeds
• 3 tablespoons (43.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

For the Whipped Cream

• 1 cup (240 g) heavy whipping cream, cold
• 1/2 cup (62.5 g) powdered sugar, sifted
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 tablespoon E-Z Gel

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the pans again.
• Combine the flour, baking powder, lime zest, and salt into a medium mixing bowl and whisk to combine. Set aside.
• In the bowl of an electric mixer, combine the butter and the sugar. Beat until light and fluffy, about 3 to 5 minutes.
• Gradually add the egg whites, making sure to mix well between each addition, being sure to scrape down the sides and bottom of the bowl as you go along. Once all of the egg whites are added, mix for an additional 3 minutes, until the mixture is lighter in color and smooth in texture. You'll also notice the volume increases.
• While the butter, sugar, and eggs mix, stir together the buttermilk and lime juice.
• Turn the mixer to low speed. Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Stir just until combined.
• Divide the pans evenly between the three cake pans, about 16 ounces in each pan. Bake the layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow layers to cool in the pans for about 15 minutes before inverting them onto cooling racks to cool completely.

  Wrap in plastic wrap and chill until ready to use. If you need to level the cake layers, be sure to do that BEFORE you freeze them.

FOR THE COMPOTE

• Combine the blackberries, lime zest, and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Add the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We're trying to reduce the amount of water and thicken the mixture.)
• If needed, to remove any larger pieces of blackberries, you can puree the compote in a food processor or blender. Just be sure to let it cool a bit before you do.
• Strain 1/2 cup of the mixture and reserve for frosting. Refrigerate the strained blackberry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the strained blackberry compote, heavy cream, vanilla extract, and pinch of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the blackberry juices.

For the Whipped Cream

• Combine the heavy whipping cream, E-Z Gel, powdered sugar, and vanilla in a chilled stainless steel bowl. Beat the mixture with the whisk attachment until stiff peaks are formed. Refrigerate until ready to use.

ASSEMBLY

• Spread a dollop of frosting on a cake board or cake plate to hold the first cake layer in place.
• Place the first cake layer, top side up, on the cake board and pipe a rim of blackberry frosting around the edges to act as a barrier to the compote. Spread half of the whipped cream over the cake layer, followed by about 1/3 cup of the blackberry compote.
• Top with the next cake layer and repeat step 2.
• Place the final cake layer top side down. Apply a thin layer of buttercream around the entire cake to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Continue frosting your cake, making sure to stir the buttercream with a wooden spoon to push out any air pockets.

The post Light and Fluffy Blackberry Lime Italian Soda Cake first appeared on Cake by Courtney.

Lemon Pistachio Cake

I’m so excited for you to try this cake! I haven’t stopped thinking about it since my first bite of scraps. And we can all thank my mom for the idea for this cake. She called me a couple weeks ago raving about lemon gelato paired with pistachio gelato and said, “you just have to put these flavors into a cake!”

Of course, as the obedient child that I am, I did just that!

What’s In Lemon Pistachio Cake?

To be honest, this cake isn’t the fastest to whip up. There are four different elements in this cake, but each one makes the cake that much more special and memorable.

• Lemon pistachio cake layers – the cake layers are tender and flavorful, thanks to finely ground pistachios, lemon zest, and lemon juice. These layers also have a full cup of buttermilk in them to help create and retain moisture.
• Lemon curd – this thin layer of lemon curd adds just the right pop of tartness to the cake.
• Pistachio cream filling – the pistachio cream filling is made by making a pistachio paste, adding the paste to a white chocolate ganache to create a mousse, and then adding the mousse to freshly whipped cream.
• Lemon pistachio cream cheese buttercream – to top this cake off, I’ve paired my cream cheese buttercream with a hint of lemon and very, very finely ground pistachios for a frosting that not only enhances the flavors, but also provides great balance to the cake.

Can I simplify this cake?

Yes! You can absolutely simplify this four-layer lemon pistachio cake. The cake layers and buttercream are filled with pistachio and lemon, so if you don’t have a lot of time or you simply don’t want the extra work – you can easily skip the fillings and still create a delicious cake!

Can I make this cake as a 9-inch by 13-inch sheet pan cake?

For sure! In fact, you can turn any of my cakes into 9-inch by 13-inch cakes, or even bundt cakes and cupcakes. The only thing that really changes is the bake time:

• 9″ x 13″ – you’ll generally increase the bake time by about 10 to 15 minutes
• Bundt pan – a bundt cake bakes almost twice as long as the layers. Plan for 50 to 60 minutes, in most cases
• Cupcakes – for cupcakes, you’ll want to decrease the bake by 5 to 10 minutes

Remember, each recipe is a little different, so bake times will vary. The best way to know your cake is done is to insert a toothpick in the center of the cake. When you take that toothpick out, it should have a few moist crumbs on it.

How to Make Lemon Curd

If you haven’t made homemade lemon curd before, you’re in for a treat! Not only is it incredibly delicious, it’s actually quite easy to make. I have detailed instructions in my cookbook, as well as on my blog post for my Lemon Bar Cake.

Tips for the lemon curd:

• Make the lemon curd a few days in advance.
• DO NOT put too much curd in between the layers so it doesn’t lose stability. Instead, use only about ¼ to ⅓ cup curd in the cake and serve extra on the side of each slice.

Other Cake Recipes You’ll Love

• Lemon Blueberry Cake
• Strawberry Lemonade Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Pistachio Chocolate Chip Cake with a Hint of Lime

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Lemon Pistachio Cake

Lemon pistachio cake layers with lemon curd filling, pistachio cream filling, and lemon pistachio cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Advanced, Lemon, Lemon curd, Lemon Pistachio, Lemon Pistachio Cake, Pistachio, Pistachio Cake

Ingredients

FOR THE PISTACHIO LEMON CAKE

• 3 cups (345 g) cake flour
• 3/4 cup (115 g) finely ground pistachios
• 1 tablespoon (10 g) baking powder
• 1 tablespoon (9 g) lemon zest
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 5 egg whites, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1/4 cup freshly squeezed lemon juice

FOR THE LEMON CURD

• 1/2 cup (100 g) granulated sugar
• 1/2 tablespoon (4.5 g) grated lemon zest
• 1/4 cup lemon juice, 1 to 2 large lemons
• 1 large eggs
• 2 egg yolks
• 2 tablespoons (28.25 g) cold unsalted butter, cut into small pieces

For the Pistachio Cream Filling

• 1 cup (150 g) shelled unsalted pistachios
• 3/4 cup (180 g) whole milk
• 2 tablespoons (28.25 g) unsalted butter
• 4 ounces white chocolate chips
• 1 tablespoon (12.50 g) granulated sugar
• 1 cup (240 g) heavy whipping cream

FOR THE PISTACHIO LEMON CREAM CHEESE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, room temperature
• 6 ounces cream cheese
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/4 cup (40 g) finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve.
• 2 tablespoons (16.2 g) heavy whipping cream
• 1/2 tablespoon (4.5 g) lemon zest
• 1 tablespoon lemon juice
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch. However, because it is a cream cheese buttercream, I don’t recommend using it for piping.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size bowl, whisk together the cake flour, pistachios, baking powder, lemon zest, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed for 3 to 5 minutes, until the texture is lighter in color and smooth in texture.
• With the mixer on medium speed, gradually add the egg whites. Make sure to scrape down the sides and bottom of the bowl between additions. When all of the egg whites are added, turn your mixer to medium-high speed and beat the batter for an additional 2 to 3 minutes. At this point, the texture should be smooth and the mixture should have nearly doubled in volume.
• As the batter mixes, combine the buttermilk and lemon juice.
• With the mixer on low speed on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Stir for an additional 30 seconds.
• Divide batter evenly in the two pans, about 25 to 26 ounces of batter in each 8-inch pan.
• Bake the cakes until a toothpick comes out with a few crumbs inserted into the center, about 35 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
• Once the layers are cooled completely, carefully divide the cake layers in half horizontally, creating two thin layers from each cake.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.

For the Pistachio Cream Filling

• In a medium size saucepan, heat about 2 cups of water to a soft boil and add the shelled pistachios. Boil the pistachios for about 3 minutes, drain the pistachios and spread on a clean kitchen towel.
• Fold the towel over and rub the pistachios in the towel to loosen the skins. Discard as much of the skins as you can. I know it’s tedious, so it doesn’t have to be perfect.
• Combine the pistachios, 1/4 cup of the milk and the sugar in a food processor. Pulse until the ingredients create a smooth paste.
• In a medium saucepan, combine the remaining milk, butter and white chocolate chips. Heat on low, stirring occasionally, until the chocolate is melted.
• In a high powdered blender, combine the pistachio paste and white chocolate mixer. Blend until smooth and creamy. If you need to adjust the consistency, you can add a couple splashes of milk.
• Let the pistachio mousse reach room temperature before folding in the heavy whipping cream.
• For the heavy whipping cream: In a stainless steel bowl, beat the heavy whipping cream with the whisk attachment until stiff peaks form.
• Fold the whipped cream into the pistachio mousse.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese for about one minute.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the pistachios, lemon zest, lemon juice, heavy whipping cream and pinch of salt.
• Turn the mixer on medium-high speed and beat for about 3 to 5 minutes, until light and fluffy.
• Remove the bowl from the mixer and mix the frosting by hand with a wooden spoon to push out any air bubbles.

For the Assembly

• Reminder, each of the two 8-inch cake layers should be divided in half, horizontally, giving you FOUR thin cake layers.
• Place the first cake layer, top side up, in the center of a cake board or cake stand.
• Spread about 1 cup of the pistachio cream filling over the cake layer, making sure to get eye level with the cake to ensure the filling is spread evenly.
• Place the second cake layer on top of the cream filling. Spread about 1/2 cup of the buttercream over the cake. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with about 1/4-1/3 cup lemon curd, reserving leftover curd to use on top of the cake or to serve with each slice of cake.
• Place the third cake layer on top of the lemon curd and spread another cup of pistachio cream filling over the cake.
• Top with the final cake layer, top side down.
• Apply a thin layer of buttercream around the entire cake to create a crumb coat. Freeze the cake for about 10 to 15 minutes to set the crumb coat and lock the crumbs in place.
• Continue frosting the cake with the remaining buttercream and top with pistachios, lemons, and/or extra lemon curd.

The post Lemon Pistachio Cake with Pistachio Cream Filling first appeared on Cake by Courtney.

Chocolate Orange Cake – Dark chocolate cake layers with a hint of orange zest, covered with a chocolate orange buttercream.

Chocolate Orange Cake 

Oh, this cake was due for an update! I first came up with this recipe years ago when I went to Fox 13’s The Place, a local lifestyle show here in Salt Lake City. It was a super simple recipe back then, and still is today, but one that is totally going to win you over.

Christmastime Chocolate Orange 

My goal was to make the cake taste exactly like the chocolate orange I used to get in my Christmas stocking as a child. It’s a flavor combination that will always make me think of Christmastime. And I think you’ll really like it in cake form!

The Best Chocolate Cake

I used my go-to chocolate cake recipe and added some orange zest for a hint of flavor in the cake.

Remember: it’s super important to use room-temperature wet ingredients to get the best rise out of your cake layers.

How to Make Buttercream Frosting

It’s the buttercream, however, that I think really steals the show. To add flavor to the buttercream, I used orange emulsion by Lorann. Emulsions are a lot like extracts but are water-based. Extracts are alcohol-based. I typically lean toward emulsions because I like the flavoring better, but an extract will work too. Just sub it 1-for-1 in the recipe.

To get a light and fluffy homemade buttercream frosting for this cake, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• • Sift your powdered sugar
  • Use slightly cold butter and mix on its own for 2 to 3 minutes
  • Use heavy whipping cream
  • Beat for 5 minutes
  • Stir by hand

I don’t think this cake needs a lot of added decorations, but love how a little rosemary and dried oranges give the brown some contrast.

Excited for you to whip this one up!

For more Christmas cake recipes, check out this post: 10 Cakes Perfect for the Holidays.

For my cookbook and cake tools, make sure to check out Shop.CakebyCourtney.com.

Similar Recipes You’ll Love

• Florida Orange Flower Cake
• Ice Cream Inspired Cakes
• My Top 6 Favorite Christmas Cakes
• 5 Delicious Holiday Cookie Recipes
• Citrus Cranberry Cake

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Chocolate Orange Cake

Dark chocolate cake layers and buttercream with a hint of orange.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, Chocolate Cake, Chocolate Orange Cake, Orange

Ingredients

For the cake

• 2 cups (240g) all purpose flour
• 1 3/4 cup (350g) granulated sugar
• 3/4 cup (88g) good quality cocoa powder
• 2 tsp (8g) baking soda
• 3/4 tsp (3g) baking powder
• 1 tsp (5.6) kosher salt
• zest of two large oranges
• 1 cup (240g) buttermilk room temperature and shaken
• 1/2 cup (109g) vegetable oil
• 3 large eggs room temperature
• 1 tsp (4.2g) pure vanilla extract
• 1 cup (236g) hot water or hot coffee

For the frosting

• 2 cups (452g) unsalted butter slightly chilled
• 10 ounces (187g) good quality dark chocolate chips
• 1/4 cup (57.7g) heavy whipping cream
• 5 cups (625g) powdered sugar, measured and then sifted
• 2 1/2 tsp (8.4g) orange emulsion
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

For the cake

• Preheat the oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the pans again.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Add the zest and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, coffee or water and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter evenly into the prepared pans and bake for about 23 t0 28 minutes.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use. You're still going to want to level your cake layers to ensure a completely even surface for frosting and stacking.

For the Buttercream

• In a microwave safe bowl, heat the heavy whipping cream for about one minute. Pour the heated cream over the chocolate chips and stir until the chocolate chips are melted. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed for 2 minutes.
  
• Turn the mixer to low and gradually add the powdered sugar, orange emulsion and pinch of salt.
• With the mixer on low speed, add the chocolate ganache. Beat for another 3 to 5 minutes on medium-high.
• Before frosting your cake, give the frosting a good stir with a wooden spoon to push out any air bubbles. 

The post Holiday Favorite Flavors: Chocolate Orange Cake first appeared on Cake by Courtney.

Banana Chai Cake

A simple banana cake with cream cheese frosting is one of my favorite classic cakes. It’s moist, flavorful, and comforting. It’s the type of cake you can always count on and one that always sounds good, no matter the day or the season. In fact, as I looked at my over-ripe bananas the other day, it was the first thing I thought of. As I started on my banana cake, I decided to give it a winter flair and pair it with the spices from my Chai White Chocolate Raspberry Cake.

Toasted Walnut Buttercream

This toasted walnut buttercream adds the most delicious nutty flavor to the cake and pairs so well with the flavors of banana and chai.

Be sure to toast the walnuts to bring out the flavor. You’ll also want to make sure the walnuts are completely cooled before making the nut butter and adding the nut butter to the buttercream.

FAQs

More Cakes to Love

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Banana Chai Cake with Toasted Walnut Buttercream

Moist and flavorful banana chai cake with toasted walnut buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Cake, banana chai cake, walnut buttercream

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 3/4 teaspoon (3 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g )salt
• 1 1/2 teaspoons (4 g) ground ginger
• 1 teaspoon (2.64 g) cinnamon
• 1/2 teaspoon (2 g) cardamom
• 1/2 teaspoon (1.5 g) ground gloves
• 1/2 teaspoon (2.8) g allspice
• 1/8 teaspoon (.6 g) black pepper
• 1/8 teaspoon (.6 g) nutmeg
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 1 1/2 tablespoons (20 g) vegetable oil
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (66 g) light brown sugar, packed
• 3 eggs, room temperature
• 1 1/2 cup (360 g) buttermilk, room temperature
• 1 1/2 teaspoons (6.3 g) pure vanilla extract
• 1 1/4 cup (300 g) mashed over-ripe bananas, 3 medium-sized

FOR THE BUTTERCREAM

• 2 cups (300 g) chopped walnuts
• 1 tablespoon (13.6 g) olive oil
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 teaspoon. (4.2 g) vanilla extract
• pinch of salt
• This makes 6 cups of buttercream, which is enough to fill and frost the entire cake. If you want a naked cake look (as pictured), use a half recipe of the buttercream.

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray two 8-inch round baking pan with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes.
• Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Turn the mixer to medium-high and mix until smooth and fluffy, about 2 minutes. Add the vanilla.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer.
• Stir in the bananas.
• Evenly divide the batter between the two pans and bake for 38 to 43 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Cool the cakes in the pans for about 15 minutes and then inverted onto a cooling rack until cooled completely.

FOR THE BUTTERCREAM

• In a saute pan, toast the walnuts over medium heat. Once toasted, let cool completely.
• Once the walnuts are toasted and cooled, combine the walnuts and oil in a food processor and pulse until you've created a nut butter consistency.
• In the bowl of an electric mixer, beat the butter on medium speed for about two minutes. Scrape down the sides and bottom of the bowl.
• Add the walnut butter and mix until combined.
• With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla and pinch of salt.
• Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.

The post Banana Chai Cake with Toasted Walnut Buttercream first appeared on Cake by Courtney.

Salted Caramel Gingerbread Cake

For me, gingerbread is the flavor and smell of Christmastime. I’m so in love with this seasonal favorite, I just can’t stop putting ginger and molasses in everything!

This cake is a spin off my Gingerbread Latte Cake. I love the coffee flavored buttercream in this original version, but I know that’s a polarizing flavor so it was time to pair the gingerbread cake and salted caramel with salted caramel buttercream to create my Salted Caramel Gingerbread Cake.

Ingredients for the Gingerbread Cake

I love the texture and flavor of this cake. It’s rich in molasses and ginger flavor, but also moist and tender. As for the texture, I’d say this cake is slightly dense (when compared to a light and fluffy white cake or something like that).

To make this cake, grab these ingredients:

• All-purpose flour
• Baking powder
• Baking soda
• Cinnamon
• Ginger
• Unsalted butter
• Molasses
• Brown sugar
• Eggs
• Buttermilk

Tips for Making Tall, Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper.
• Beat the butter, sugar, eggs (and molasses, in this cake) for 2 to 3 minutes on medium-high speed, until nearly double in volume and smooth.
• Don’t over mix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Homemade Salted Caramel

Homemade caramel is actually really easy to make. Here’s a quick rundown for making caramel. You can also check out THIS blog post for more details and pictures of the process.

You’ll first combine the sugar, water, and corn syrup in a saucepan over medium heat. After you stir the mixture for a couple minutes to dissolve the sugar, you then just step back and let it do it’s thing. You’re looking for the mixture to boil and turn an amber color. This takes a little while, but don’t walk away. Once the mixture starts to change color, it gets to a gorgeous amber color quick. After the sugar is caramelized, you simply add some cream, vanilla, and salt. Easy peasy!

Ingredients

• Water
• Granulated sugar
• Corn syrup
• Heavy whipping cream
• Salt
• Vanilla

How to Make Buttercream Frosting

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step. This will help make your cookie butter buttercream silky smooth and easily spreadable.

For a little added decor, I used the Trader Joe’s Gingerbread Cookies.

Other Christmas Cakes You’ll Love

• Lemon Gingerbread Cake
• Santa’s Milk and Cookie Cake
• Gingerbread Cookie Cake
• White Chocolate Peppermint Cake
• White Chocolate Cranberry Cake

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Salted Caramel Gingerbread Cake

Gingerbread cake layers with salted caramel buttercream, salted caramel and toffee bits.

 

Course Dessert

Cuisine Cake

Keyword caramel, caramel buttercream, Gingerbread Cake, Gingersnap

Servings 1 3-layer, 6-inch cake

Ingredients

FOR THE CAKE

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter room temperature
• 1 cup (220 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 cup caramel, recipe below
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE CARAMEL

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 4 teaspoons (75 g) light corn syrup
• 1/2 cup (115.5 g) heavy cream
• 2 teaspoons (8.4 g) vanilla
• 2 teaspoons (12 g) salt

GARNISH

• Hershey’s Toffee Bits

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray four 6-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a medium bowl, whisk together the dry ingredients and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
• Add in the brown sugar and beat together on medium speed for another 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter into the prepared pans (about 12 ounces in each 6-inch pan).
• Bake 25 to 30 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans. 
• Cool on a wire rack before de-panning.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Let cool to room temperature before using in buttercream or adding in between layers.

  NOTE: to make the remaining caramel thicker for the drip, heat the caramel with 1/4 cup caramel baking chips. Stir to combine and let cool.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

ASSEMBLY

• After leveling each cake layer with a cake leveler or serrated knife, place the first cake layer (top side up) on a cake board. Spread about 1/2 cup of the buttercream evenly over the cake layer, followed by a drizzle of the salted caramel and handful of the toffee bits. Repeat this step for the second and third cake layers, and then place the final cake layer (top side down) on top of the filling. 
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. This coat of frosting does not need to look pretty, it’s simply to lock in the crumbs so they don’t get into the final coat of frosting. Freeze the cake for 10 minutes. 
• After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream, caramel and toffee bits.

  NOTE: The gingerbread cookies I used are from Trader Joes.

The post Salted Caramel Gingerbread Cake with Caramel Drip first appeared on Cake by Courtney.

No Bake Caramel Apple Cheesecake Bars

Did you get a chance to make my No Bake Caramel Apple Cheesecake Bars? Oh, I sure hope so! They are so simple to make and so incredibly delicious. I was so in love with them, in fact, that I had to turn the bars into a cake.

Here’s what’s in the bars:

• Biscoff pecan crust
• Cheesecake filling
• Apple pie filling
• Salted caramel

For the cake, I used all four of these elements, in addition to apple cider cake and Biscoff buttercream. You may recognize the cake layers from my Apple Cider Donut Bundt Cake and the buttercream from my Oatmeal Biscoff Cake.

The flavors in this cake are the epitome of fall and I think you’re going to love it!

HOW TO MAKE CARAMEL APPLE CHEESECAKE CAKE

The Biscoff Pecan Crust

• You’ll start by prepping your three 8-inch cake pans with nonstick spray and parchment paper. Parchment paper is key to getting a good release.
• Combine Biscoff cookies, pecans, sugar and melted butter in a food processor. Pulse for a few minutes, until the mixture resembles wet sand.
• Press the crust into the three pans.

The Apple Cider Cake

• This simple cake starts with combining all the dry ingredients in a mixing bowl.
• In a separate bowl, you’ll combine the wet ingredients (ensuring all refrigerated ingredients are room temp).
• Then you’ll mix the two together and pour the batter over the crusts.
• This one bakes at 325 degrees F for about 30 minutes.
• Don’t forget – the cake layers are done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

• IMPORTANT: pans matter! I love Fat Daddio pans from Gygi. If you don’t have pans yet, these are the pans I’d get.

The No Bake Cheesecake Filling

• For the filling, whip the heavy whipping cream to stiff peaks and then set aside while you mix the cream cheese and sugar together in a separate bowl.
• Once the cream cheese mixture is smooth, you’ll then fold in the whipped cream. Cover and refrigerate until ready to use.

The Apple Pie Filling

• To make the apple pie filling, start by peeling the skin off the apples.
• Dice them and toss them in lemon juice.
• You’ll then combine the apples over the stove with butter, brown sugar, cinnamon, and nutmeg. Cook until just softened. Drain the extra juices. Refrigerate to cool.

How to Make Homemade Caramel

• For the caramel, combine the sugar, water, and corn syrup over the stove. Cooking on medium heat, the sugar mixture will start to cook. Once it becomes an amber color, remove from heat, slowly add warm cream, vanilla and salt.
• Head over to my Homemade Salted Caramel post for the full tutorial.

HOW TO MAKE THE BEST BUTTERCREAM FROSTING

To get a light and fluffy homemade buttercream frosting for this Caramel Apple Cheesecake Cake, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

NUT REPLACEMENT

Can’t do nuts? No worries! Just replace the amount of nuts with more Biscoff cookies. To get the nutty flavor without the nuts, you can then brown your butter!

More Cakes to Love

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Caramel Apple Cheesecake Cake with Biscoff Pecan Crust

Apple cider cake layers, baked on a Biscoff pecan crust, with a no bake cheesecake filling, apple pie filling, caramel and Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword Advanced, apple cake, biscoff, caramel, caramel apple cheesecake cake, cheesecake, pecan

Servings 20

Ingredients

FOR THE CRUST

• 20 (160 g) Biscoff cookies
• 1 cup (100 g) pecans
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (113 g) unsalted butter

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 2 tsp (5 g) ground cinnamon
• 1/4 tsp (1 g) nutmeg
• 1 tsp (5.6 g) salt
• 1 1/2 tbsp (21 g) baking powder
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (110 g) brown sugar
• 1 cup (224 g) vegetable oil
• 3 eggs at room temperature
• 1 cup (250 g) applesauce at room temperature
• 1 cup (248 g) apple cider at room temperature
• 1 tsp (5.6 g) vanilla extract

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) heavy whipping cream

FOR THE APPLE PIE FILLING

• 3 cups (450 g) Granny Smith apples peeled and diced
• juice of half a lemon
• 2 tablespoons (28 g) unsalted butter
• 3 tablespoons (37.5 g) brown sugar packed
• 1 teaspoon (2.1 g) cinnamon
• 1/2 teaspoon (1.1 g) nutmeg

FOR THE CARAMEL

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 4 teaspoons (27.2 g) light corn syrup
• 3/4 cup (180 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

FOR THE BISCOFF BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter slightly cold
• 1 cup (250 g) Biscoff spread
• 5 cups (625 g) powdered sugar measured then sifted
• 1/4 cup (60 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract

Instructions

FOR THE CRUST

• Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a food processor or blender, combine the cookies, pecans, and sugar. Pulse until the mixture resembles sand.
• Add the melted butter and pulse util the mixture resembles wet sand.
• Evenly divide the crumbs between the three cake pans (about 5 ounces in each). Press firmly into a crust. Set aside.

  ***(This crust is a little thinner than others I've done. If you want a thicker crust, you can double the recipe).

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
• In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
• Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
• Add the applesauce and vanilla. Mix to combine.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
• Divide the batter between the three cake pans (about 17 ounces in each), pouring the batter right onto the Biscoff crust. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool in the pans for about 15 minutes before inverting them onto a wire rack to cool completely.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.

FOR THE APPLE PIE FILLING

• Combine the apples and lemon juice in a medium bowl. Toss to coat the apples.
• In a large saute pan, combine the apples, butter, brown sugar, cinnamon and nutmeg over medium heat.
• Cook the apples, stirring occasionally, until softened.
• Drain the excess juice and refrigerate apples in an airtight container to cool and store.

FOR THE CARAMEL

• Combine the sugar, water, and corn syrup in a medium saucepan over medium heat.
• Stir the mixture until the sugar dissolves and then STOP stirring. Stirring creates crystallization.
• Allow the mixture to boil on its own.
• Once the mixture turns amber in color (about 380 degrees F), remove from heat and slowly add warm cream while stirring (heating the cream first ensures you don't get clumps of caramel).
• Add the vanilla and salt. Stir to combine.
• Cool to room temperature before using.
• Caramel can be made ahead of time and stored in an airtight container in the refrigerator. You'll need to heat it up slightly to thin it out and make it pourable.

FOR THE BISCOFF BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about a minute.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy whipping cream, vanilla and salt.
• Turn the mixer to medium-high and beat for 3 to 5 minutes, making sure to scrape down the sides and bottom of the bowl as needed.
• Before frosting your cake, mix the buttercream by hand with a spatula or large spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up, in the center of a cake board or a cake stand.
• Pipe a rim of buttercream around the edge of the cake.
• Spread half of the cheesecake filling over the cake layer, followed by half of the apple pie filling. Gently press apples into place.
• Drizzle caramel over the apples.
• Repeat these steps for the next cake layer.
• Place the final cake layer, top side up, on the second layer of fillings.
• Apply a thin coat of buttercream over the cake. This is the crumb coat. You'll then freeze the cake for 15 minutes to set the crumb coat and lock in the crumbs.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post Caramel Apple Cheesecake Cake with Biscoff Crust first appeared on Cake by Courtney.

Peanut Butter Pie Cake

Ok, friends! Your taste buds are in for a real treat! My new Peanut Butter Pie Cake is filled with so many delicious elements! Inspired by my Peanut Butter Pie, this cake has the crust, the chocolate, the peanut butter, and the caramel all piled into a three layer 8-inch cake that will knock your socks off!

Let’s take a look at all the elements of this incredible Peanut Butter Pie Cake:

Pretzel Graham Cracker Crust

While I’m not one for a pastry pie crust, I love a cookie crust, a pretzel crust, or a graham cracker crust. Combine any of those two elements, and you’ve got yourself a serious winner in my book! We’re using mixture of a graham cracker and pretzel crumbs to maximize the sweet and salty flavor combinations.

To make the crust, you’ll simply combine all of the ingredients and mix until you have a “wet, sand-like” texture. Once the crust is made, you’ll press the crumbs firmly into the cake pans. We’re not baking this crust before we bake the cake layers on top, so set the pans to the side until the batter is ready to go.

NOTE: I doubled the crust after making the cake in these pictures. I think you’ll love having more of this texture and flavor. The amount I used simply wasn’t enough

Chocolate Cake

For the chocolate cake layers, I created a slightly new chocolate cake recipe. This one is a hybrid of my dark chocolate cake and my milk chocolate cake. I felt like my go-to dark chocolate cake wouldn’t hold up as well as the texture of my milk chocolate cake with everything going into this Peanut Butter Pie Cake. So, we’re using more of my milk chocolate cake recipe, but using dark chocolate cocoa powder instead of regular cocoa. I think you’ll really like how the cake layers hold up with the crust and fillings.

Check out the FAQ section below for a link to my favorite dark cocoa powder.

How to Make Tall, Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper.
• Beat the butter, sugar, eggs for 2 to 3 minutes on medium-high speed, until nearly double in volume and smooth.
• Don’t over mix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Peanut Butter Filling

The inspiration for this decadent peanut butter filling that I originally used in my Peanut Butter Pie comes from Magnolia Bakery. The original Magnolia Bakery recipe has three blocks of cream cheese in the filling! Three! It was a little too much cream cheese for my taste, so I lowered the amount of cream cheese in my recipe to one 8-oz block of cream cheese. I really want the peanut butter to stand out, rather than the cream cheese.

To make the filling, you’ll start by whipping the heavy whipping cream, powdered sugar and vanilla to stiff peaks. Next, grab another bowl and combine the cream cheese and peanut butter, and mix until combined. To finish, fold the whipped cream into the peanut butter mixture.

Garnishes

In addition to the salted caramel drizzle between the chocolate cake layers and peanut butter pie filling, I’ve added chopped salted peanuts and Reese’s peanut butter cups. Not even sure that part needs explaining… more peanuts and peanut butter cup flavor??? Yes, please!

Salted Caramel

If you haven’t made homemade salted caramel yet, you’re in for a serious life-changing experience! Once you make caramel from scratch, I think it’s pretty safe to say you won’t be going back to store bought.

Here are some steps to keep in mind when making homemade caramel for your cakes.

• You’ll start by combining the sugar, water, and corn syrup (or honey) over the stove on medium heat.
• Stir the mixture until the sugar dissolves and then step back!
• Allow the mixture to boil and cook. Stirring the sugar mixture at this point will encourage crystallization and we don’t want that!
• It will take a few minutes for the mixture to change color, but once it does, stay close by.
• You’re looking for the mixture to turn a dark golden brown, amber color. Check the pictures below for guidance.
• Once you’ve reached the right color and your mixture is about 380 degrees F., you’re ready to start SLOWLY adding warm heavy whipping cream.
• Using warm heavy whipping cream will decrease the chance the mixture hardens.
• Once you’ve added all the cream, you can stir in the vanilla and salt.
• Allow the mixture to cool completely before using in your buttercreams and cakes.

Caramel Buttercream

Once you’ve made the caramel and let it cool completely, you’re ready to make your caramel buttercream. You’ll be adding about a half cup of the caramel to the butter, powdered sugar, and heavy whipping cream.

Frequently Asked Questions

Can I make any of the cake elements ahead of time?

Absolutely!

• Cake layers – The cake layers are a great element to make ahead of time. I like to let me layers cool to room temperature and then wrap them well with plastic wrap. Let the layers thaw for about an hour before you decorate the cake.
• Buttercream – the buttercream recipe can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercream gets back to room temperature and beat it again for a few minutes to restore the fluffy texture.
• Caramel – the salted caramel can also be made ahead of time. I store mine in a mason jar in the fridge. You’ll need to reheat slightly before using to soften the caramel.

How do I store leftovers?

I like to cut the remaining cake into slices, wrap each individually with plastic wrap, and then freeze. Doing so allows for fast thawing when you’re ready to eat the cake again, as well as easy sharing!

How do I freeze an entire cake?

If you make the entire cake ahead of time, which I often do, you can freeze the entire cake. Check out THIS blog post for all my tips for freezing and thawing cakes.

What is the best dark cocoa powder for baking cakes?

I’ve tried many and my absolute favorite is Cacao Barry Extra Brute Cocoa Powder. The flavor is rich and decadent and this cocoa helps to create a moist cake.

Other Chocolate and Peanut Butter Cakes You’ll Love

• Dark Chocolate Peanut Butter Cake
• Peanut Butter Graham Cake
• Ultimate Peanut Butter Chocolate Cake
• Peanut Butter Cake with Chocolate Buttercream
• Peanut Butter Oreo Cake

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Peanut Butter Pie Cake

Inspired by my Peanut Butter Pie, this cake has layers of pretzel and graham cracker crust, chocolate cake, peanut butter pie filling, chopped peanuts, Reese's peanut butter cups, homemade salted caramel, and caramel buttercream.

Course Dessert

Cuisine Cake

Keyword caramel, caramel buttercream, Chocolate Cake, Peanut Butter, Peanut Butter Pie Cake, Reese’s Take 5 Cake, Take 5 Cake

Ingredients

FOR THE CRUST

• 2 cups (200 g) finely ground pretzel crumbs
• 2 cups (200 g) finely ground graham cracker crumbs
• 1 cup (226 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar

FOR THE CHOCOLATE CAKE

• 3 1/4 cups (400 g) cake flour
• 1/2 cup (50 g) dark cocoa powder
• 1 teaspoon (6 g) salt
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 3/4 cup (150 g) brown sugar
• 1 cup (200 g) granulated sugar
• 5 eggs, room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 2 cups (480 g) buttermilk, at room temperature
• 1/2 (120 g) cup sour cream, room temperature
• 1 1/2 tablespoons (21 g) white distilled cooking vinegar
• 2 1/2 teaspoons (10 g) baking soda

FOR THE FILLING

• 8 ounces cream cheese
• 1 cup (250 g) peanut butter smooth
• 1 cup (230 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla extract

FOR THE CARAMEL

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 2 teaspoons (10 g) light corn syrup
• 1/2 cup (115.5 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract
• 2 teaspoons (12 g) salt

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 cup caramel, recipe above
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Garnish and Filling

• Salted peanuts
• Chocolate peanut butter cups

Instructions

For the Crust

• Spray three 8-inch round cake with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• Mix together the finely ground pretzels, graham cracker crumbs, melted butter and granulated sugar. Stir until the mixture resembles “wet sand.”
• Evenly divide the crumbs between the three cake pans (about 8 ounces in each). Firmly press the crumbs onto the bottom of each pan to create a crust.
• Set aside.

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• In a medium size mixing bowl, whisk the cake flour, dark cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
• Turn the mixer to low speed and add 1/3 of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans with the pretzel crust (about 20 ounces in each pan) and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Reminder: we’re baking the cake and pretzel crust together.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Peanut Butter Filling

• In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
• In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
• Fold the whipped cream into the peanut butter mixture until smooth. Refrigerate until ready to use. Allow to sit at room temperature for about an hour to soften a bit.

For the Caramel

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine. Let cool to room temperature.

For the Buttercream

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

FOR THE ASSEMBLY

• Place the first cake layer on a cake board, crust side down, on your cake board or cake stand. Pipe a rim of caramel buttercream around the edge of the cake.
• Fill the center with 1 cup of the peanut butter pie filling.
• Top with chopped peanuts, peanut butter cups and a generous drizzle of caramel.
• Place the second cake layer on top and repeat these steps.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of caramel buttercream around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream. Use any remaining fillings as part of your toppings.

The post Rich and Decadent Peanut Butter Pie Cake first appeared on Cake by Courtney.

What is a S’moreo?

First thing’s first: what is a S’moreo?

A S’moreo is a variation of a S’more! Instead of using graham crackers to sandwich chocolate and marshmallow, you’re using an Oreo.

S’moreo Cake

So what’s in my S’moreo Cake? This cake is layered with my favorite dark chocolate cake layers, toasted marshmallow Oreo filling, chocolate ganache, and chocolate cream cheese buttercream. On top, we slather the cake with more chocolate ganache, more buttercream, and mini marshmallows. Sounds pretty incredibly, right? It is! I know you chocolate lovers are going to be in heaven!

The Best Chocolate Cake

It’s a big claim to call something “the best,” but I stand by this one more than any other claim I’ll ever make. This chocolate cake recipe truly is the best. Thanks to the rich, dark chocolate and loads of liquid in the recipe, this cake is moist, flavorful, and utterly decadent.

IMPORTANT: good quality cocoa powder makes a HUGE difference in the flavor and texture of your chocolate cakes. We want to use a cocoa powder that has high fat content. I always recommend Cacao Barry Extra Brute Cocoa Powder. It’s the best of the best.

NOTE: this batter is “runny,” so don’t let the consistency of the batter stress you out. It will bake beautifully and taste ultra moist.

Toasted Marshmallow Oreo Filling

This toasted marshmallow Oreo filling is nothing short of scrumptious! For this recipe, you’ll want to line a baking sheet with parchment paper. Then, make sure you spray the parchment paper with nonstick spray. As the marshmallows start to cook under your broiler, they will stick to the parchment if it’s not sprayed with nonstick spray.

Keep your eyes on the marshmallows as you’re toasting them. They’ll brown quickly. We want a little golden brown, but not burnt. Burnt marshmallows will get hard and will make it difficult to blend into the filling.

Feel free to use regular Oreos or double stuffed, just make sure you don’t scrape the filling out. Just chop the Oreos and throw them into the filling.

Chocolate Cream Cheese Buttercream

To finish off this S’moreo Cake, we’re making my Chocolate Cream Cheese Buttercream from my Red Velvet Cookie Cake. This is easily one of my FAVORITE buttercreams and I know will make it on your top list too. I love the balance of the bittersweet chocolate with the tangy cream cheese.

How to Make the Best Buttercream Frosting

For this silky, smooth and incredibly delicious buttercream frosting, you’ll want to make sure you follow the steps written in THIS blog post. I’d even bookmark that page to come back to as you’re mastering the art of buttercream.

The quick tips:

• Use slightly cold butter
• Sift the powdered sugar
• Create a ganache with the heavy whipping cream and chocolate
• Beat on a medium-high speed for several minutes
• Stir by hand to push out the air pockets at the end.

Other Chocolate Cakes You’ll Love

• Ultimate S’mores Cake
• Oreo Cake
• Peanut Butter S’mores Cake
• Peanut Butter Oreo Cake
• Classic Chocolate Cake

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S’moreo Cake

Chocolate cake layers with toasted marshmallow Oreo filling, chocolate ganache and chocolate cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, chocolate cream cheese buttercream, Intermediate, marshmallow, S’moreo, S’moreo Cake, Smores Cake, summer cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, at room temperature
• 1 cup (236.6 g) hot water or coffee
• 1/2 cup (109 g) vegetable oil
• 3 large eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract

FOR THE MARSHMALLOW FILLING

• 24 large white marshmallows
• 1 cup (125 g) powdered sugar, measured and then sifted
• 1 cup (226 g) unsalted butter ,at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1 jar (200 g) marshmallow fluff
• 8 Oreos, crushed into small to medium size pieces

FOR THE GANACHE

• 1 cup (150 g) semi-sweet or dark chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE BUTTERCREAM

• 1/4 cup (60 g) heavy whipping cream
• 8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 8 oz cream cheese
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment paper, and spray again. Set aside.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, water, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Divide the batter between the three pans (about 16 ounces in each) and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and freeze until ready to use.

FOR THE MARSHMALLOW FILLING

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them!
• Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
• Fold in the crushed Oreos

FOR THE GANACHE

• In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.

FOR THE BUTTERCREAM

• Combine the heavy cream and the chocolate chips in a microwave safe bowl. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed.
• Gradually add the chocolate ganache, scraping down the sides and bottom of the bowl as you go. Stir the mixture until smooth and silky.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture.

ASSEMBLY

• Level each chocolate cake layer, if needed, and then place the first cake layer, top side up, on a cake board.
• Spread about half of the marshmallow Oreo filling over the cake layer and then drizzle with the chocolate ganache.
• Repeat with second layer.
• Place the final cake layer, top side side down, on top and cover with a thin layer of the buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Finish frosting the cake with the remaining buttercream.
• For the drip, you’ll want to heat up an additional 1/4 cup heavy cream, add it to the ganache and stir until the mixture is thinner, as seen above.

The post S’moreo Cake with Toasted Marshmallow Oreo Filling first appeared on Cake by Courtney.

This cake took several rounds of recipe testing and I’m so pleased with the end result.

Peaches and Cream Cake

A couple months before her 5th birthday, Avery informed me she wanted a peach cake for her birthday. “Peach cake layers, peach frosting, and it needs to be orange,” were her exact words. I asked if she meant that she wanted my Peach Crisp Cake, but no, Avery wanted a brand new peach cake, done exactly as she described. She’s certainly a girl who knows what she wants. But still, I expected her cake choice to change at least a half dozen times before her birthday. Nope! She never changed her mind once.

I’m not sure why, but I expected this cake to be a breeze to make and put together. Whoa! Was I wrong.

How to Cake It: Recipe Testing

Going into this cake, I had several ideas (based off what’s worked for some of my other cakes) for achieving the peach flavor. Here are some of the flavorings I used in the different rounds of recipe testing I did:

• Puree
• Jell-O
• Oil/Syrup
• Freeze dried peaches
• Jam
• Nectar
• Yogurt

As I thought about these options, I immediately picked the peach puree to start with. I really wanted a natural peach flavor to shine in the cake. Peach puree seemed like the obvious choice to make that happen. I added the peach puree to my cake batter (which I based off my Classic White Cake) and tried a sample before baking the cake. To my surprise I couldn’t taste the peach at all. Ugh! Honestly, I really thought it was going to be that simple.

I still baked the cake (which didn’t taste any more peachy after they baked) and moved on to my next option – peach Jell-O.

The flavor of the strawberry Jell-O in my Strawberry Cake makes for one of my favorite cakes. It’s actually not very artificial tasting and just has a really nice fruity flavor to it. I figured it would work great with peach too. Nope! Like the puree, the peach Jell-O didn’t add any flavor to the cake. Again, I was shocked. Peach was all of a sudden as hard of a flavor to bake in a cake as watermelon (you can read all about that cake saga HERE).

Peach Cake Round 3

After the first two failed rounds of my peach cake, I ran out of time and ingredients. I decided to put the cake on hold until the next day. That night I talked about my failed peach cake attempts in my Instagram stories and loved all the feedback that came in. You gave me so many suggestions. I was suddenly so excited to try again the next morning.

One of the ideas was to use freeze dried peaches. Of course! Why hadn’t I thought of that. I love the way freeze dried strawberries and raspberries add natural flavor to buttercream. Peach would probably do the same for my cake. So, that next morning, the kids and I set out on a hunt for freeze dried peaches. That’s when I hit my next hiccup! Freeze dried peaches are so hard to find! I checked my natural food stores, Wal-Mart (which usually has them but was out), and my regular grocery store. Nothing. Right as I was about to give up, someone told me to check Target. Hallelujah! Target had them and my defeat disappeared once more. I was sure this round would be my winner.

As soon as we got home, I blended up my freeze dried peaches and added them to my batter. I couldn’t wait to try it, but again, no peach flavor! The kids both tried the batter and agreed they couldn’t taste any peach. At this point, Avery was panicking that she would have to pick another cake recipe. No way could I disappoint her! Nor was I willing to give up on this peach cake. I was determined to figure something out.

I then tried the oil and some flavored syrup, which both turned out to be way too sweet and artificial.

How to Add Flavor to Cake

For the next round, I got my hands on some peach nectar and crossed my fingers. Thank the heavens, it finally worked! I finally tasted some peach in the cake. I was pretty pleased with it but actually had a little adjustment I wanted to try.

In my Peach Crisp Cake, I use peach yogurt instead of buttermilk and I love the moisture and subtle hint of peach it adds to that cake. So, I used half peach nectar and half peach yogurt, and finally felt like I had the cake I was looking for this whole time.

It’s certainly a subtle flavor of peach in the cake, but it’s there (and it’s not at all artificial tasting!). Plus, the peach flavor in the cake is enhanced by the peaches and cream filling and peach compote. Add all that to a vanilla buttercream and it really tastes like peaches and cream.

Tips for Making Moist Cake

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Filling and Frosting

I knew with the subtle peach flavor of the cake, I’d still want plenty of peach flavor in the rest of the cake. My favorite part of this cake is the fresh peach compote made with fresh peaches. You’ll use a little of it in your peaches and cream filling and then some of it as a filling by itself too. If there’s any leftover, save it to serve with each slice of cake.

If you don’t have fresh peaches to make the compote, you can use canned peaches drained) or frozen peaches. You can also use peach jam in the peaches and cream filling instead of the compote. I tried all of these options and was pleased with them as back ups to fresh peaches.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

Video Tutorial

And here’s a short video tutorial to take you through the steps of the assembly process, all of which is also outlined in the instructions below.

Enjoy!!!

Other Fruit Filled Cakes You’ll Love

• Peach Crisp Cake
• Peach Upside Down Cake
• Lemon Blueberry Cake
• Blueberry Cobbler Cake
• Red, White and Blue Berry Cake

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Peaches and Cream Cake

Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream. 

Course Dessert

Cuisine Cake

Keyword cake, cream, peaches, peaches and cream cake

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 3/4 cup (350 g) granulated sugar
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 4 teaspoons (16 g) baking powder
• 1/2 teaspoon (2.8 g) salt
• 12 tablespoons (169.5 g) unsalted butter cut into cubes, softened
• 1/2 cup (120 g) peach yogurt greek or regular yogurt will work, room temperature
• 1/2 cup (110 g) peach nectar apricot nectar will also work, room temperature
• 4 egg whites room temperature
• 1 whole egg room temperature
• 2 teaspoons (8.4 g) clear vanilla extract

FOR THE COMPOTE

• 4 cups (880 g) diced peaches 
• 1/2 cup (100 g) sugar
• 2 teaspoons (5.4 g) cornstarch sifted

FOR THE BUTTERCREAM

• 3 cups 6 sticks (678 g) unsalted butter slightly chilled
• 9 cups (1125 g) sifted powdered sugar measured and then sifted
• 1/4 cup (57.75 g) heavy cream
• Pinch of salt
• 1 teaspoon (4.2 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE PEACHES AND CREAM FILLING

• 2 cups vanilla buttercream recipe above
• 2/3 cup (80 g) peach compote recipe above or peach jam/preserves

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.
• In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COMPOTE

• In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.
• Remove from the heat and puree in a blender until smooth. 
• Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.
• I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets. 

FOR THE PEACHES AND CREAM FILLING

• Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.
• Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out. 
• Spread about 1/4 cup of the peach filling on the cake layer. You don’t want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.
• Gently place the second cake layer on top of the filling and repeat steps 2 to 3.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.
• To achieve a peach color, I used “orange” and “soft pink” Americolor food gels.

The post The Perfect Summer-Inspired Peaches and Cream Cake first appeared on Cake by Courtney.

Banana Lemon Cream Cake with Caramel Sauce, Toasted Coconut and Pecan Buttercream

I can’t even begin to explain how excited I am for you to try this Banana Lemon Cream Cake. Who knew that banana paired with a hint of lemon would create something so remarkable? Well, I’ll tell you – the restaurant Handle Salt Lake did!

About a month ago, Ryan and I joined some friends for dinner at HSL. Our friends raved about a dessert that they said was a “must try.”

This dessert was a small banana cake, soaked in caramel sauce, topped with banana cream, toasted coconut, and walnuts. Off to the side of the cake was a scoop of lemon gelato.

Lemon gelato?

With banana cake?

I was so intrigued! So you know I took my fork and grabbed a little bit of everything for my first bite. Wow! What a flavor combo! I couldn’t stop taking bite after bite. I was in love and knew I needed to create a cake based off this dessert.

Inspired by HSL, this Banana Lemon Cream Cake has banana cake layers, slathered in caramel sauce, topped with a whipped banana lemon cream, toasted coconut, and pecan buttercream (I don’t love walnuts).

How to Make Banana Cake

What is it about banana cake that ALWAYS sounds good! Is it just me? I could eat it any day, any time of day! In fact, I had a slice with breakfast this morning!

This banana cake is moist, tender, and full of flavor. I wouldn’t call it light and fluffy, however. With three mashed bananas going into this cake, it’s definitely “heavier” than some of my other cakes. But don’t let heavy scare you or confuse you. This cake isn’t what I’d consider dense. Dense, to me, is a cake that’s similar to a pound cake with a really “tight” crumb. This cake has a looser crumb, but feels or tastes heavier as the texture isn’t light and fluffy like a vanilla cake or yellow cake.

Ingredients You’ll Need for Banana Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Vegetable oil
• Granulated sugar
• Light brown sugar
• Eggs
• Buttermilk
• Vanilla extract
• Over-ripe bananas, about 3 medium

Tips for Making Moist Cake From Scratch

• Start with room temperature ingredients – the eggs, butter, and buttermilk should all be room temperature before you start making the cake batter. These ingredients better blend together and are better absorbed by the dry ingredients, which helps your cake to rise well and stay moist.
• When mixing the butter, sugar, and eggs, beat the mixture on medium-high to high speed until light and fluffy, almost the consistency of a fluffy buttercream frosting.  This should take about 3 to 5 minutes.
• Once you start adding the dry ingredients with the buttermilk, turn the mixer to low and mix until just combined.  Over-mixing will cause the cake to be dense and sink.
• Watch the cooking time. Remember, all our ovens are different. My time is a guide, so check your cake toward the end of the bake time I’ve given. The cake is done when you insert a toothpick in the center and it comes out with just a few moist crumbs on it.

Whipped Banana Lemon Filling

So this is where this cake gets interesting. And by interesting, I mean, exciting!!!

The lemon!

It’s not much so don’t panic. Just a tablespoon of fresh lemon juice is all you need. It packs a powerful punch but doesn’t steal the show. The way the lemon gives a “fresh” feel to this cake is simply magical.

How to Make Homemade Salted Caramel

Making homemade caramel sauce is super easy. Make sure you follow the steps from THIS blog post.

NOTE: we’re using a little more cream in the recipe below so our caramel is a little thinner and spreads/soaks better into the cake. You’ll see in my pictures my caramel is a little thicker. We don’t want that. After I took pictures and we taste tested, I knew I wanted it to be a little thinner in order to soak into the cake layers better.

How to Make Pecan Butter

Homemade nut butter is as simple as it gets to make. Just add your pecans to a food processor with a little olive oil and blend until smooth. That’s it!

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instructions for making your buttercream unreal! Here’s a quick overview.

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand
• You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.

Convert This Cake

How to Make a Layered Cake a Sheet Cake or Cupcakes

I get asked almost every day if one of my layered cakes can be turned into a sheet cake or cupcakes. The answer? Yes!

For baking temperature and time, the temperature will always remain the same. The time for a 9″x13″ sheet cake will be about 10 minutes longer than listed and the time for cupcakes will be about 5 to 10 minutes shorter.

Sheet Cake

If I were making this cake into a sheet cake, I’d stack it just like I would the layered cake:

• Cake
• Caramel sauce
• Banana Lemon Cream
• Toasted Coconut
• Buttercream (which, I’d pipe on top of the coconut)

Cupcakes

If I were making this cake into cupcakes, I’d fill and decorate like this:

• Scoop a small hole out of the center of the cupcake
• Fill with cream filling
• Pipe with buttercream
• Sprinkle on coconut
• Drizzle on caramel (you could also drizzle the caramel over the cupcake after you add the filling)

Other Cakes You’ll Love

• Banana Caramel Biscoff Cake
• Banana Peanut Butter Caramel Cake
• Hummingbird Cake
• Triple Chocolate Banana Cake
• Tres Leches Cake

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Banana Lemon Cream Cake with Caramel Sauce, Toasted Coconut and Pecan Buttercream

Tender and pillowy banana cake layers, soaked with caramel sauce, and topped with banana lemon whipped cream filling, toasted coconut and pecan buttercream

Course Dessert

Cuisine Cake

Keyword Banana, Banana Cake, Banana Cream Filling, Banana Lemon Cream Filling, caramel, Caramel sauce, Lemon, pecan, pecan buttercream

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 3/4 teaspoon (3 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2) g salt
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 1 1/2 tablespoons (20 g) vegetable oil
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (73.3 g) light brown sugar
• 3 eggs, room temperature
• 1 1/2 cup (360 g) buttermilk, room temperature
• 1 1/2 teaspoons (6.3 g) pure vanilla extract
• 3 medium-sized over-ripe bananas mashed

For the Whipped Filling

• 1 1/2 cup (360 g) heavy whipping cream
• 3 tbsp banana flavored INSTANT pudding mix
• 1/3 cup (41.6 g) powdered sugar
• 1 tbsp fresh lemon juice about the juice of half a large lemon

For the Salted Salted Caramel

• 1 cup (200 g) granulated sugar
• 8 tablespoons (120 g) water
• 2 teaspoons (14 g) light corn syrup or honey
• 1 cup (240 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

FOR THE PECAN BUTTER

• 3 cups (300 g) chopped pecans
• 1 tablespoon (13.6 g) olive oil
• *Makes about 1 1/2 cups butter

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• Pecan butter, recipe above
• 3 tablespoon (43.3 g) heavy whipping cream
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Garnish and Filling

• About 1 cup toasted coconut, I buy mine pretoasted from Orson Gygi

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer. Using a large stainless steel whisk, stir/whisk the mashed banana into the mixture–you can use use some strength and blend well, ensuring all of the ingredients are well mixed. (If you don’t have a large stainless whisk, you can fold the banana mixture in using a rubber spatula until incorporated.)
• Divide the batter evenly between the pans, using a kitchen scale for the best accuracy. (For this recipe, you’ll have about 20 ounces of batter in each of the three 8-inch pans).
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 30 to 35 minutes.
• Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
• When the cakes are completely cooled, level the cake layers if necessary. Using a fork, poke holes all over the cake layers. Drizzle about 1/4 to 1/3 cup of caramel over all three cake layers and allow the caramel to soak in.

FOR THE FILLING

• In a medium bowl, combine the heavy whipping cream, pudding, powdered sugar and lemon juice. Using whisk attachment, beat until soft to medium stiff peaks form. Cover and refrigerate until read to use.
• Best made a day or more before using.

For the Salted Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel shouldn't be too thick. We want this on the slightly runny side.
• Caramel can be refrigerated for up to two weeks in an airtight container.

FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you’ve created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the pecan butter and cream.
• Turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

Assembly

• Spread a small dollop of buttercream on a cake board or cake plate. Place the first cake layer, top side up.
• Pipe a rim of buttercream around the edge of the cake. Fill the center with half of the banana lemon cream filling. Sprinkle a handful of toasted coconut over the cream filling.
• Repeat these steps with the second layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Cover the cake with a thin layer of buttercream. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.