I’ve been using my caramel in SO many cakes recently, I decided it was high time this deliciousness had it’s own place on the blog. You are going to love how easy this caramel is to make. Let’s get started!

Ingredients for Homemade Salted Caramel

• Water
• Granulated sugar
• Corn syrup – this helps with a smooth, silky texture. We’re not using too much but you can also use honey or leave it out
• Heavy whipping cream
• Vanilla extract
• Salt

That’s it!

How to Make Homemade Salted Caramel

To make homemade salted caramel, you actually don’t have to be too hands-on. In fact, I want you to keep your hands off for the majority of the time!

• 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.

How to Store Homemade Salted Caramel

To store the caramel, I typically pour the cooled caramel in a mason jar or other glass airtight container. You can then refrigerate the caramel for up to two weeks. I like to reheat the caramel just a bit to thin it out before using in my cakes and buttercreams.

Cakes I Use My Homemade Caramel In

I love this caramel so much that you’ll see it in many of my recipes. Recently, I’ve used it in:

• Apple Almond Caramel Cake with Almond White Chocolate Buttercream
• Unforgettable Caramel Cake with White Chocolate Buttercream
• Banana Caramel Biscoff Cake
• No Bake Caramel Apple Cheesecake Bars

What Pan to Use for Making Caramel

I just got new pans and loved making this batch of caramel with my Caraway Homes* non-toxic, non-stick pans. I’m still giving them a test run, but so far, so good! I’ll keep you posted with more of my review soon.

*Affiliate link

How to Make Homemade Salted Caramel: Video Tutorial

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Salted Caramel

The most delicious and easiest recipe for homemade salted caramel.

Course Dessert

Cuisine Topping

Keyword caramel, salted caramel

Ingredients

For the Caramel

• 1 cup (200 g) granulated sugar
• 8 tablespoons (120 g) water
• 2 teaspoons (14 g) light corn syrup or honey
• 3/4 cup (180 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

Instructions

• 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 will thicken as it cools.
• Caramel can be refrigerated for up to two weeks in an airtight container.

The post Easy and Delicious Homemade Salted Caramel first appeared on Cake by Courtney.

The Most Delicious Cornbread Cake Recipe

I’ve had a cornbread cake on my mind for a while now, but we can thank my friends Rena and Gary for pushing this one to the top of my to-do list. On a recent trip to New York, my friends dined at one of my favorite restaurants – ABC Kitchen. During their meal, I received a text with a picture of their dessert. It was a small round blackberry cornbread cake with homemade vanilla ice cream. It looked divine! Along with the picture, they said, “You have to make a cake like this!”

Having been to ABC Kitchen a few years ago, I knew they weren’t exaggerating when they said it was one of the best desserts they’ve ever had. In fact, my Olive Oil Ricotta Cake was inspired by one of their appetizers! And to this day, that cake is one of my absolute favorites!

Their description of the cornbread cake sounded amazing. I couldn’t help but get started on my own version right away!

Cornbread Cake Recipe

The cornbread cake layers took me a few tries to get right, but it was worth every failed attempt. These cake layers are incredible. They’re moist and tender, but also slightly dense and decadent. I know you’ll love them!

IMPORTANT: this recipe calls for corn meal. Make sure you use corn meal and a NOT cornbread mix.

You’ll also be using:

• Two 8-inch round cake pans
• Turbinado sugar (coarse sugar)
• All-purpose flour
• Baking powder
• Salt
• Sugar
• Butter
• Eggs
• Vanilla
• Buttermilk

The turbinado sugar is optional, but I HIGHLY recommend adding it to the sides of your pans. You are going to love the crunchy texture that crystalized sugar adds to this cake.

Blackberry Compote

The blackberry compote is incredibly easy to make. Feel free to make it with fresh or frozen blackberries. You can also sub the blackberries for any other berry you prefer. Just make sure to have some cornstarch on hand to help thicken the compote.

TIP: the blackberry compote is a great element to make ahead of time. It can be stored in the fridge in an airtight container.

Mascarpone Whipped Cream

With the tangy, creamy, light flavors and textures of the mascarpone whipped cream, we’re adding great balance to the denser cornbread cake and tart blackberry compote.

To make the mascarpone whipped cream, you’ll beat the whipped cream, powdered sugar and E-Z Gel to semi-stiff peaks. You’ll then fold in the mascarpone cheese and you’re done! Don’t you love how easy that is!

I am so excited for you to dig into this cake! Let me know what you think!

How to Assemble the Cornbread Cake

One of the many things to love about this cake is how simple and quick it is to assemble. No decorate, just layer and serve.

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Cornbread Cake

Cornbread cake layers with blackberry compote and mascarpone whipped cream.

Course Dessert

Cuisine Cake

Keyword blackberry, Cornbread, Cornbread Cake, Mascarpone, Whipped Cream

Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 cup (150 g) corn meal
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 1 cup (225 g) buttermilk, at room temperature

FOR THE COMPOTE

• 6 ounces (170 g) blackberries
• 1/3 cup (75 g) granulated sugar
• 1/2 tablespoon (4 g) cornstarch, sifted

For the Mascarpone Whipped Cream

• 2 cups (460 g) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 2 teaspoons (10 g) vanilla bean paste
• 8 ounces mascarpone
• 1 tablespoon EZ gel

Garnish

• Fresh blackberries
• Turbinado sugar

Instructions

Instructions

• Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Sprinkle turbinado sugar around the sides of the cake pan. Set aside.
• In a medium sized mixing bowl, combine the flour, corn meal, baking powder, and salt. Whisk to combine and then set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high speed for about 3 to 5 minutes, until the mixture is light and fluffy.
• Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla.
• With the mixer on low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry mixture. Mix until just combined.
• Pour the batter into your two 8-inch pans (about 22 ounces in each) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 30 to 35 minutes.
• Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
• Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.

FOR THE COMPOTE

• Combine the blackberries and sugar in a medium saucepan over medium heat. Using a potato masher, mash some of the blackberries to break them up and release the juices.
• Stir in 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.)
• Cool completely before using.

For the Mascarpone Whipped Cream

• In the bowl of an electric mixer, beat heavy whipping cream, powdered sugar, vanilla, and E-Z Gel, until stiff peaks form. Transfer to another bowl and set aside.
• Fold in the mascarpone.

Assembly

• Place the first cake layer, top side up, on a cake stand. Spread half of the mascarpone filling on top of the cake. Top with half of the compote and some fresh blackberries, if desired. Repeat these steps for the second layer.
• This cake can be made ahead of time. Be sure to cover it well. Store in the refrigerator, if storing only one day/night, otherwise, store in the freezer.

The post Cornbread Cake with Blackberry Compote and Mascarpone Whipped Cream first appeared on Cake by Courtney.

Homemade Lemon Curd

OK, you guys this lemon curd recipe is really close to my heart! This one is inspired by my mom when she brought me homemade lemon curd a while ago when she came to visit me. And she even used lemons from her very own tree in her backyard to make it! Ah, one of the many reasons I love California. And since I’m not there to enjoy this all year round as she can, she knew exactly what to bring me that would make me so happy! And, of course, I want to share the best homemade lemon curd recipe with all of you too to share the love. 

If you’re planning on making this lemon curd and incorporating it into a cake or other kind of dessert, take note that it will need to be refrigerated for at least 4 hours before it’s ready to be used. But it can be stored in your fridge for up to 5 days! So don’t be afraid to make it a few days in advance before you plan on making the rest of the dessert that it will go with. 

I love splitting up the days that I make the different elements of my cakes! Baking layered cakes can take a LOT of time, as I’m sure all of you know, so any time you can make different elements throughout multiple days helps so much with not getting burnt out by the process. That way you can take your time baking and actually enjoy each step and feel good about the cake you’re making, every step of the way. 

What You’ll Need to Make Lemon Curd

Lemon is one of my favorite kinds of citrus flavors for dessert! I’ve made a handful of desserts and cakes using lemon elements like this lemon curd recipe, but I’ll talk more about those later. First, let’s talk about the ingredients and how to make this amazing homemade lemon curd recipe. 

You will only need a handful of simple ingredients to make the lemon curd:

• Granulated sugar
• Lemon zest from one large lemon
• Lemon juice 
• Eggs
• Egg yolks
• Unsalted butter

The lemon juice the recipe calls for usually takes about 3 lemons to get the amount you need. And the unsalted butter should be cold and cut into small pieces when adding it to your lemon mixture. Other than that, the recipe is pretty straightforward! You are almost well on your way to making the best homemade lemon curd.

How to Make Homemade Lemon Curd

First, whisk the sugar, lemon zest, and lemon juice in a medium saucepan. In a separate bowl, whisk together your eggs and egg yolks, and then whisk them into the lemon mixture. 

Cook the mixture over medium-low heat, whisking constantly until it’s thick like pudding. This usually takes 6 to 8 minutes. Remove the saucepan from the heat and then whisk in the butter, a few pieces at a time, until it is all incorporated.

Once everything is all mixed in together nicely, strain the mixture through a fine-mesh sieve into a small bowl. It helps to push it through with a rubber spatula. Lastly, press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate it until it is completely set. I recommend at least 4 hours. But it can be stored for up to 5 days!

The Best Homemade Lemon Curd Recipe

What will you be trying the best homemade lemon curd recipe on first? As I mentioned earlier, I love to use my lemon curd as a filling in my cakes, but there are so many ways to use this lemon curd! Check out my faves in the posts linked below. For more tips and recipes on all things cake, follow me on Instagram @cakebycourtney! 

Other posts you’ll love:

• The Best Way to Fill Your Cake with Lemon Curd
• 3 Delicious Ways to Use Lemon Curd
• Top 3 Cakes Using Lemon Curd

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Lemon Curd

The best homemade lemon curd! You can use this as a filling for cake or a fun added element to many other desserts as well.

Prep Time 7 minutes minutes

Cook Time 8 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest one large lemon
• 1/2 cup lemon juice
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

Instructions

• 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. 

The post Homemade Lemon Curd Recipe 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.

Pumpkin Butter Pecan Cake

How is your fall baking coming along? Are you knee-deep in it or just getting your toe wet? I think you know where I’m at! I’m basically neck deep at this point. I spent September baking with apples and created a ton of new apple inspired desserts for you like my new Caramel Apple Cheesecake Cake, Apple Ricotta Bacon Cake, and my Apple Almond Caramel Cake.

For October, I’ve moved on to pumpkin-inspired desserts and I’m beyond thrilled to share this new one with you. I’m using pumpkin cake layers, pecan pie filling, and pecan buttercream.

The Best Pumpkin Cake Recipe

This pumpkin cake recipe is truly something special! It’s not only tender and moist, the flavor is incredible. Plus, it’s super easy to make and rises beautifully! In fact, this cake is so easy to make you could simply use a bowl and whisk to put it together.

Ingredients You Need for Pumpkin Cake

To make these pumpkin cake layers, make sure you have the following ingredients on hand.

• Pumpkin puree
• Eggs
• Vegetable oil
• Vanilla
• Granulated sugar
• Brown sugar
• All-purpose flour
• Baking powder
• Cinnamon
• Nutmeg
• Salt

How to Make Pumpkin Cake

To make this easy pumpkin cake recipe, you’ll start by beat the sugars and eggs together until smooth and light in color. You’ll then add the vanilla, oil, and pumpkin puree and mix well. In a separate bowl, whisk together all of the remaining ingredients. With your mixer on low, add the dry ingredients to the wet ingredients and mix until combined.

Remember: over mixing your batter will create a dense cake. Just mix the ingredients until no streaks of flour remain.

HOW TO MAKE MOIST CAKES FROM SCRATCH

Want more tips for making moist cakes from scratch? Take a look at my go-to tips for making the best-tasting cakes:

• 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.

How to Make Pecan Pie Filling

This pecan pie filling recipe is extra special because it’s adapted from Ryan’s mom’s triple chocolate pecan pie recipe. Instead of using chocolate and pecans, we’re just using pecans.

To start, you’ll melt butter in a medium saucepan. After the butter is melted, you remove the pan from the heat and add the sugar and salt. Next, grab your hand mixer and beat in the eggs, followed by corn syrup and vanilla. The mixture goes back on the stove over medium heat and cooks until it reaches 130 degrees F. Remove the mixture from heat, add the pecans, and then pour the mixture into a greased pan and bake for 50-60 minutes at 275 degrees F.

The filling is done when the top is golden brown and the mixture has caramelized.

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.

Enjoy! You can check out this post HERE for some of my absolute favorite desserts for Thanksgiving!

Other Cakes You’ll Love for Fall

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Pumpkin Butter Pecan Cake

Pumpkin cake with pecan pie filling and pecan buttercream.

Course Dessert

Cuisine Cake

Keyword butter pecan, pecan, pecan buttercream, Pumpkin, Pumpkin Butter Pecan, Pumpkin Cake

Ingredients

FOR THE CAKE

• 1 1/2 cup (300 g) granulated sugar
• 3/4 cup (165 g) packed brown light brown sugar
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (400 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoon (18 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoon (4 g) ground ginger
• 1 teaspoon (3 g) nutmeg
• 1 teaspoon (6 g) salt

FOR THE FILLING

• 3 tablespoons (42.4 g) unsalted butter softened
• 3/4 cup (165 g) dark brown sugar packed
• 1/2 teaspoon (3 g) salt
• 2 eggs
• 1/2 cup (150 g) light corn syrup
• 1 teaspoon (4.2 g) vanilla extract
• 2 cups (300 g) pecans

FOR THE PECAN BUTTER

• 2 cups (300 g) chopped pecans
• 1 tablespoon (13.6 g) olive oil

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
• *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.

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottoms with parchment paper rounds, and spray again. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans (about 20 ounces in each pan), smooth with the back of a spoon and place in the center of the middle rack of the oven, about 1-2 inches apart. Bake until a toothpick inserted into the center comes out with a few moist crumbs on it, about 30 to 35 minutes.
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE FILLING

• Preheat your oven to 275 degrees F. Spray a 9×9-inch baking dish with nonstick spray. Set aside.
• Melt the butter in a medium saucepan. Remove from heat.
• Add in the sugar and salt and mix until butter is absorbed. Using a hand mixer, beat in the eggs.
• Add the corn syrup and vanilla and mix for another 20 seconds or so.
• Return the pan to medium heat and stir the mixture until it is shiny and reaches 130 degrees F. Remove from heat and stir in the pecans.
• Pour the mixture into the prepared pan. Bake for about 55 to 60 minutes. Let cool completely before using in the cake.

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

• Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1 cup of buttercream across the cake layer.
• Top the buttercream with about 1 cup of the pecan pie filling. Press into the buttercream to ensure you have a level surface.
• Place the second cake layer on top of the pecan pie filling and repeat these steps.
• Place the final cake layer, top side down, on the pecan pie filling.
• Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post The Most Delicious Pumpkin Butter Pecan Cake first appeared on Cake by Courtney.

There are so many ways to spice up your lemon-themed desserts and cakes. Some of my go-to’s are lemon curd and custard. Both add a nice creamy texture to your cake, but there are some notable differences that you will want to know about! This post will cover everything you need to know when it comes to the difference between lemon curd and lemon custard.

Lemon is one of my absolute favorite citrus fruits to bake with. I think part of the reason I love it so much is because it reminds me of my mom. She would always make her world-famous lemon bars and they were a hit every single time. I’ve made several lemon cakes with her lemon bar recipe in mind. My Lemon Bar Cake is even inspired by her lemon bars. 

So, I’ve learned quite a few ways to implement lemon into your cakes and all of them are so amazing. If you want to try adding a lemon curd or custard to your cake, it’s important to note the difference just so you know what to expect for your bake!  

The Difference Between Lemon Curd and Lemon Custard

Lemon Curd

Lemon curd is made from lemon juice, sugar, eggs, egg yolks, and unsalted butter. The texture is supposed to be super smooth, but it takes a special step to get it to its smoothest state. After you make the curd, push it through a fine-mesh sieve with a rubber spatula. This will ensure all the bumps and air bubbles are out of your curd before you add it to your cake layers. 

Your curd will need to be in the refrigerator for at least 4 hours before you use it. This will help it stabilize the texture and thicken it up a bit before you add it to your cake. It can also be stored in the fridge for up to 5 days, so feel free to make this a day or two in advance and it will have plenty of time to thicken up in the fridge. 

Those are the main things to note for lemon curd, but I have a few more tips you can check out HERE. And you can find my full recipe for lemon curd HERE.

Lemon Custard

Lemon custard is a lot faster to make than lemon curd, and it’s a lot thicker in texture as well. You make custard by mixing together sweetened condensed milk and water and then adding in a pudding mix. This mixture will go in the fridge for about 5 to 10 minutes to set. While it’s in the fridge, you will beat your heaving whipping cream until stiff peaks form. You will fold this into the pudding mixture and then you’ll have your custard! 

So, the custard is more like a pudding/whipped cream type of texture while the curd is a little bit thinner. You also spread your custard in between your cake layers to add that nice creamy texture to your cakes. 

A couple of my favorite recipes that use my custard recipe are my Layered Pink Pavlova and my Brownie Berry Torte. Both of these are super quick and easy to make! So, if you’re testing out your custard recipe, these cakes are great options to test it out on. 

The Difference Between Lemon Curd and Lemon Custard

Alright, I hope this post on the difference between lemon curd and lemon custard helped answer some of your questions! I also hope you get the chance to make both and see which one you like to use best. Either way, both are great options for celebrating that lemon flavor in cakes and desserts. You can even have some fun by using these to pair with other flavors that go with lemon. Here are some of my favorites:

• Lemon Pistachio Cake
• Lemon Blueberry Cake
• Lemon Pretzel Cake

Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

The post The Difference Between Lemon Curd and Lemon Custard first appeared on Cake by Courtney.

Whenever I bake a cake with a cinnamon oat crumble, it tends to be my favorite element to the cake! There’s something about this wonderful recipe that always brings some warmness to your soul and a smile to your face. Truly! I really love this recipe and what it adds to my desserts! And I know you’ll end up loving my easy cinnamon oat crumble recipe too!

What You’ll Need for Cinnamon Oat Crumble

My easy cinnamon oat crumble recipe only requires a few ingredients that you probably already have on hand! I usually use this cinnamon oat crumble as a filling for my cakes, but this could be used for lots of things! Like a topping for ice cream, pie, or even your yogurt for a yummy breakfast option! So, there are lots of ways you could use this recipe. I wouldn’t be surprised if it becomes your new go-to because of how easy it is to make and how good it tastes!

To make my cinnamon oat crumble, you’ll need:

• Old fashioned rolled oats (not quick oats)
• Light brown sugar
• All-purpose flour
• Unsalted butter
• Cinnamon
• Salt

You can find the full recipe below!

How to Make Cinnamon Oat Crumble

One of the reasons I love this cinnamon oat crumble is because it has an amazing taste and texture, (you all know I love a good texture in my cake!) and it only takes a few simple steps to make.

First, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and then set it aside.

While your oven is preheating, combine the oats, brown sugar, flour, butter, cinnamon, and salt into a medium bowl. Mix it by hand with a wooden spoon until the mixture resembles clumps of sand. 

Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces if needed.

My Favorite Cakes Using Cinnamon Oat Crumble 

Cake #1: Peach Crisp Cake

This Peach Crisp Cake is one of my classic cakes that I love to make (& of course, eat)! This cake honestly tastes like you are eating a peach crisp, and the buttercream is like the ice cream on top. What a delicious treat! I’ve made a few tweaks to this recipe to make sure you really taste that peach flavor. This cake is filled with tender yellow cake layers, cinnamon oat crumble, peach filling, and a whipped vanilla bean buttercream.

Cake #2: Strawberry Rhubarb Crumble Cake

My Strawberry Rhubarb Crumble Cake is so yummy! It’s based on one of my favorite desserts my husband Ryan’s parents make every summer. It has tender white cake layers, a strawberry, and rhubarb filling, cinnamon oat crumble, and a whipped vanilla bean buttercream. The buttercream almost tastes like vanilla bean ice cream, which goes perfectly with the cinnamon oat crumble! And the strawberry and rhubarb flavors only compliment that duo even more. 

My Easy Cinnamon Oat Crumble Recipe

I hope you have some fun trying out this recipe! How will you be using my easy cinnamon oat crumble recipe? I can’t wait to see what you make. Come send me a pic of it on Instagram! You can find me @cakebycourtney. And make sure to give me a follow so you can get the best tips and recipes on all things cake!

Other Recipes You’ll Love

• The Most Delicious Strawberry Rhubarb Crumble
• The Best Snickerdoodle Cake with Cinnamon Sugar Swirl Filling
• Peach Biscoff Cake with Cheesecake Filling
• 4 Desserts You Can Make with Peaches

The post My Easy Cinnamon Oat Crumble Recipe first appeared on Cake by Courtney.

Some of you may know I love finding inspiration for cake flavors from the most unlikely of places. I’ve created cakes based on restaurant appetizers, famous family desserts that have been passed down, and treats that I’ve tried from local shops all over the world. I’m excited to share my top 5 best cake layer combinations with you because I finally can talk about how “interesting” cake flavors sometimes turn out to be the most tasteful! 

I really do think just about anything can be turned into a cake flavor. Whenever I try food from a restaurant and I love the flavor, I immediately start thinking about how I can turn it into a cake. Then I add it to my list of cakes I want to create. And this list of my 5 unique cake layers will definitely be a celebration of those moments! I hope you find one or two you want to try!

Cake Layer Combination #1: Ricotta Beet Cake

The inspiration for my Ricotta Beet Cake comes from one of the best donuts I have ever tasted. I tried it a couple of years ago when I was visiting New York. If you’ve never visited the Doughnut Project in West Village, I highly recommend it! I included their ricotta beet donut in my order for a dozen because I was just interested in trying such an uncommon flavor! And of course, it ended up being my favorite one. 

My Ricotta Beet Cake features ricotta cake layers, a homemade ricotta filling, beet buttercream, and a beet glaze. I know what you’re thinking–this flavor sounds…interesting. But the ricotta flavor is so rich and creamy and it’s a winning combination with the beet buttercream! 

Cake Layer Combination #2: Apple Ricotta Bacon Cake

My Apple Ricotta Bacon Cake is one of my go-to fall desserts, but could really be enjoyed any time of the year. I just love the warm spices paired with sweetness and what better way to do that than with cake? I know this isn’t the typical cake flavor combination but hear me out! This cake features olive oil ricotta cake layers baked on tart Granny Smith apples. Each cake layer is slathered with sweetened ricotta filling and a sprinkle of candied bacon on top. Then the entire cake is covered in maple buttercream. 

I loved seeing my family’s eyes light up as they tasted this cake. At first, you taste the bacon. And then a second later you taste the Granny Smith apples, tangy ricotta, and sweet maple buttercream. All the flavors just work together so beautifully. I promise this cake will leave you wanting more with every bite!

Cake Layer Combination #3: Brown Butter Rice Krispie Treat Cake

In my Brown Butter Rice Krispie Treat Cake, the unique cake layer is obviously the rice krispie treats crumbled throughout. While rice krispie treats are a classic treat, I think it’s pretty unique to use them as a cake filling! The rice krispies are made just how you would expect, but the trick is to leave them out just long enough for them to get crunchy. 

You know I love texture in my cake, and having that rice krispie crunch in each bite of your cake makes it that much better! And the brown butter is also a unique spin. This cake features brown butter cake layers and a brown butter frosting. The flavor combination (along with my homemade marshmallow fluff) is so amazing! 

Cake Layer Combination #4: Lemon Pistachio Cake with Pistachio Cream Filling

Another unique cake layer I love is my pistachio cream filling in my Lemon Pistachio Cake. We can all thank my mom for this winning cake flavor! She called me raving about how amazing lemon and pistachio gelato taste so well together and told me I just had to turn those flavors into a cake–so I did just that! There are a lot of different elements that go into this cake, but each one makes the cake taste so incredible!

Cake Layer Combination #5: Orange Almond Poppyseed Cake

This is a fun cake for the summertime! My Orange Almond Poppyseed Cake features almond poppyseed cake layers, orange curd, and almond buttercream. The whole cake is even infused with orange and almond flavoring. This cake reminds me of my Creamsicle Cake but with a hint of almond. I think once you taste it you’ll realize what a winning combination this is!

Top 5 Best Cake Layer Combinations 

OK, which of my top 5 best cake layer combinations peaks your interest? I know these aren’t the most commonly used cake flavors, but they really are so good! I’d love to know which one you try and end up loving. Come let me know over on Instagram. You can find me @cakebycourtney. And give me a follow so you can get the best tips and tricks on all things cake!

The post Top 5 Best Cake Layer Combinations  first appeared on Cake by Courtney.

Are you a huge fan of fruit compote for cake fillings too? I’ve made a lot of different fruit compotes for my cakes, and I’ve loved every single one. Fruit compote is one of the best cake fillings because it’s super simple and quick to make and can be made ahead of time so it’s one less step you have to take when you’re actually baking and assembling your cake. So, if you’re ready to try a new filling in your cakes, here is how to make an easy fruit compote. 

I’ve made blueberry compote, peach compote, blackberry compote, mixed berry compote, and so many more. If you missed my last post, I talked all about whether using fresh or frozen fruit is best when making compote. You can really use either one, but make sure to check out that post for my tips and tricks for getting the recipe just right when using either method!

In this post, I’m going to showcase a few of my favorite cakes that feature a fruit compote and include the recipe for each one. Most of them include the same ingredients, but there are a few differentiations when making each one. So take note of those and then you will be good to go next time you want to include a fruit compote in your cake!

4 Fruit Compote Cakes You’ll Love

Fruit Compote Cake #1: Chocolate Blackberry Cake

This Chocolate Blackberry Cake features my go-to dark chocolate cake layers, blackberry compote, and a blackberry buttercream. 

To make the Blackberry Fruit Compote, you’ll need:

• 3 cups blackberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch sifted

First, combine the blackberries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil. Occasionally break up the berries to release their juices. Next, add the cornstarch and then let it simmer for about 10 minutes, or until the mixture is reduced by half. (You want to reduce the amount of water and thicken the mixture.)

Lastly, strain the seeds from the mixture. Refrigerate the blackberry compote for at least 4 hours before using. (But if you want to make it ahead of time it can be stored in an airtight container for a couple of weeks.)

Fruit Compote Cake #2: Gluten-Free Vanilla Cake with Mixed Berry Compote

My Gluten-Free Vanilla Cake with Mixed Berry Compote is probably one of my favorite cakes! Just because it took quite some effort and taste-testing before I found the perfect gluten-free flour. So I’m happy to report this is a super delicious cake! Not to mention the mixed berry compote…it adds the perfect flavor you’re hoping for!

To make the Mixed Berry Compote, you’ll need:

• 2 cups fresh blueberries
• 1 cup fresh raspberries
• 4 tablespoons granulated sugar
• 1 teaspoon cornstarch, dissolved in 1 teaspoon cold water

Combine the berries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and breaking up the berries to release their juices. Let it simmer for about 5 minutes and then add the cornstarch slurry and stir until combined. Bring it to a boil again and then simmer for another 5 minutes. Refrigerate the compote for at least 4 hours before using.

Fruit Compote Cake #3: Peaches and Cream Cake

My Peaches and Cream Cake was definitely a labor of love! This cake is filled with layers of tender peach cake, peaches and cream filling, peach compote, and whipped vanilla buttercream. 

To make the Peach Compote, you’ll need:

• 4 cups diced peaches (fresh, frozen, or canned)
• ½ cup sugar
• 2 teaspoons cornstarch sifted

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 it from the heat and puree the mixture in a blender until smooth. 

Return the mixture to the saucepan and add the sifted cornstarch. Cook on low until it thickens. Let it cool completely before using it on your cake. I even recommend storing it in the fridge for a day or two before you assemble your cake.

Fruit Compote Cake #4: Cherry Almond Cake

This Cherry Almond Cake is a tender almond cake with a cherry almond compote, buttermilk whipped cream and toasted almonds. It came from a vintage recipe in a book I ordered on Etsy a while ago. This cake stood out to me because I had never put these flavors together before. And once I made it it definitely did not disappoint!

To make the Cherry Almond Compote, you’ll need:

• 3 cups whole cherries, pitted
• ½ cup granulated sugar
• 1 tablespoon corn starch
• 2 teaspoons almond extract
• 1 tablespoon lemon juice

Combine all of the ingredients in a medium saucepan over medium heat. Stir occasionally while the cherries start to soften. Place the mixture in a blender or food processor and pulse a couple of times. Be careful not to blend it for too long because you still want to have some cherry chunks in the compote. 

Return the mixture to the saucepan and simmer over low heat for about 10 minutes while the mixture thickens. Turn the heat off and let it cool. Store it in an airtight container in the fridge overnight. Plan to add it to your cake the next day.

How to Make an Easy Fruit Compote

These are just a few of my favorite cake recipes that use compote! But I hope these four helped you get a better idea of how to make an easy fruit compote. And it really is pretty easy! Just remember to sift your cornstarch and it’s best to make it at least one day before you assemble your cake. Come follow me on Instagram @cakebycourtney for more tips and tricks on all things cake!

More Posts You’ll Love

• How to Properly Stack a Cake with Soft Filling
• Fruit Filled Cakes You’ll Love
• Light and Fluffy Blackberry Lime Italian Soda Cake
• My Simple Peach Compote Recipe
• Peach Biscoff Cake with Cheesecake Filling

The post How to Make an Easy Fruit Compote first appeared on Cake by Courtney.

I’ve made so many cakes with berries and berry compote. It’s one of my favorite cake fillings! And I’ve made the compote in several different ways. If you’ve baked a cake with a berry compote, you may often wonder, are fresh or frozen berries best for compote? This post will cover which one is best and the tricks for using each method!

Summer is the best time to incorporate berries into your baking because they are at their peak season. You could buy the sweetest blueberries, strawberries, raspberries, and blackberries right now!

The latest cake I’ve made where I use berries is my Berry Good Hazelnut Ricotta Cake. I know it’s not the most common cake flavor, but it’s actually so good! I’ll list a few more cake recipe ideas using berries and berry compote in this post as we talk about whether fresh or frozen berries are best for compote. Alright, let’s get started!

Best Tips & Tricks for Making Berry Compote

Thankfully, berry compote is pretty simple to make and only requires a few ingredients. My recipe includes whatever type of berry you want to use, granulated sugar, lemon juice, water, and corn starch. And all you do is combine all the ingredients in a medium saucepan! Just make sure to check my full recipes when making because there are some differentiating details depending on what cake you’re making.

I recommend sifting your corn starch before adding it to your saucepan to give you the best results. After adding all the ingredients to the saucepan, heat all of the ingredients to a boil and let it boil for 5 minutes, stirring occasionally. The berries should burst and the liquid will thicken. (The trick for knowing when it’s done is if it will coat your spoon well.) And the last step is to strain your seeds. 

One of the many reasons I love berry compote for a cake filling is because it can be made in advance. It’s actually better if you do make it ahead of time! You can make it and then store it in an airtight container in the fridge for a couple of weeks. When you’re ready to use it in your cake, you just pull it out of the fridge and it’s ready to go!

Are Fresh or Frozen Berries Best for Compote?

To be honest, fresh or frozen berries both work great for berry compote. The trick is knowing how to balance the rest of the ingredients depending on which one you use. For example, in my Berry Good Hazelnut Ricotta Cake, I recommend halving the amount of water you use for the compote if you are using frozen berries. But in my Old Fashioned Blueberry Delight Cake, you don’t necessarily need to do that. So just pay attention to the full recipes when baking your cakes! 

I’ve tested out different methods and believe me, the recipes I list on my website are what have brought me the most pleasing results! So, don’t stress about needing to use fresh or frozen berries. Just do what works best for you. But I also encourage you to not miss out on the sweetness of the fresh berries when they are in their peak season! 

I hope you got some of your questions answered when wondering about fresh or frozen berries for your compote. Come follow me on Instagram @cakebycourtney for more tips and tricks on all things cake! And here are a few more cake recipes that use berry compote that I promised you:

• Gluten-free Vanilla Cake with Mixed Berry Buttercream
• Blackberry Lime Italian Soda Cake
• Strawberry Rhubarb Crumble Cake
• Blueberry Cobbler Cake

The post Are Fresh or Frozen Berries Best for Compote? first appeared on Cake by Courtney.

I love a good fruit compote, and peach is no exception. A peach compote is especially favorable to make because you can use almost any version of peaches and the compote will still taste incredible! I’ve made my simple peach compote recipe a handful of times for a few different cakes, so I can honestly say it tastes well in several different cake flavor combinations! I hope you find these tips helpful for when you make your very own peach compote!

One of the cakes I used my peach compote in was my Traeger Baked Peach Crisp Cake. That was a lot of fun! I was challenged to make a cake that you could grill and showcase at the Gygi Grilling Gala in Salt Lake. So this cake is the one I showcased there, and you guys, it will really wow your tastebuds! 

If you own a Traeger Grill, it’s actually pretty doable to bake a lot of different desserts on one! This would be such a fun challenge to do in the summertime when grilling is at its peak. This cake reminds me of every single camping trip I ever went on, so it seemed only natural that my Peach Crisp Cake would be the one that I turn into the Traeger Baked version. OK, but let’s talk about the peach compote inside of it. 

My Simple Peach Compote Recipe

To make the peach compote, you’ll need:

• 2 cups (450 g) peaches chopped, fresh or canned
• 2 tablespoons (27.5 g) light brown sugar, packed
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

First, place 1 cup of peaches and the brown sugar in a medium saucepan. Bring it to a boil and then let it simmer for 10 minutes. Next, put the mixture in a small food processor or blender and pulse it a few times until it becomes more of a puree. Once you get this texture, transfer your mixture back to the saucepan.

Add your remaining cup of peaches to the mixture in the saucepan and let it cook for 5 minutes. Next, add your cornstarch slurry and allow it to simmer until thickened. Let it cool completely before adding it to your cake.

*My peach compote recipe slightly varies depending on which cake I am using it for, so just take note of that for when you are baking different cakes where you want to incorporate it!

Quick Tips for Making Your Peach Compote

1. Use fresh peaches if they are in season. If not, use canned or frozen peaches.
2. If you use canned peaches, make sure to use the ones without any added sugar. (There will be plenty of that in the cake!)
3. If possible, make the peach compote ahead of time. I personally prefer to do this! Just be sure to store it in an air-tight container in the fridge until you are ready to use it. (It can be stored in the refrigerator for up to one week.)
4. Sift your cornstarch before adding it to your peach compote mixture.
5. Remember to let your peach compote cool completely before adding it to your cake.

My Simple Peach Compote Recipe

And that’s my simple peach compote recipe! I hope you get to enjoy it sometime this summer in a cake or two with your family and friends. While peach can sometimes be a hard flavor to include in a cake, once you do it there’s really nothing else like it. I’d love to know which cakes you end up baking and using this peach compote recipe in! Come let me know over on Instagram. You can find me @cakebycourtney and give me a follow to get the best tips and tricks on all things cake!

Other posts you’ll enjoy:

• How to Make an Easy Fruit Compote
• Peaches and Cream Cake
• Peach Upside Down Cake
• Best Backyard BBQ Cakes

The post My Simple Peach Compote Recipe first appeared on Cake by Courtney.

Is anyone else itching to make a lemon cake? I absolutely love citrus cakes–especially lemon. There are so many different combinations you can make with lemon that all taste so amazing. I’ve nailed down the perfect lemon curd recipe that I use for my cakes and I’ve figured out the best way to fill your cake with lemon curd. So I put together a few tips for you to help you out when you make and assemble your own!

I think I love lemon so much because the flavor reminds me of my mom. One of her absolute favorite treats is lemon bars. So of course I have a Lemon Bar Cake in honor of her, but I’ve had a lot more fun testing out other lemon combinations for my cake recipes as well. I’ll spotlight a couple of my cakes in the tips I list below that use my special lemon curd recipe too. I hope you enjoy this because these are some of my favorites!

The Best Way to Fill Your Cake with Lemon Curd

Lemon Curd Tip #1: Make the lemon curd a few days in advance.

Lemon curd can last up to 5 days in the refrigerator. Once made, I recommend it being refrigerated for at least 4 hours to help it set before you add it to your cake. With that being said, it’s better to make it at least a day in advance so it’s ready to go for your cake assembly. 

When storing it in the fridge, it’s best to place the plastic wrap directly onto the surface to prevent a skin from forming. This will keep the curd nice and fresh and the consistency you want for when you spread it onto your cake layers.

Lemon Curd Tip #2: Only put a small amount in between each cake layer.

When adding the lemon curd to your cake layers, it’s super important not to put too much curd. If you put too much it will start to lose stability. Stick to a ¼-⅓ cup for each layer. Don’t worry about the flavor not coming through. You can always serve extra lemon curd on the side with each slice of cake. You can see more about how to do this in my Lemon Pretzel Cake recipe. 

Lemon Curd Tip #3: Once your mixture is made, push it through a fine-mesh sieve into a small bowl.

The very last step when making your lemon curd is to push it through a fine-mesh sieve into a small bowl where it will then be stored in the refrigerator. You can use a rubber spatula to help push the mixture through the fine-mesh sieve. Doing this last step just makes sure the lemon curd will be as smooth as possible. Making sure all the lumps are out just before you pop it in the fridge is exactly what it needs in order for it to be the perfect consistency for your cakes!

Lemon Curd Tip #4: Pipe a rim of frosting around the edge of each cake layer.

When actually assembling your cake, it’s best to pipe a rim of buttercream frosting around the edge of each cake layer. This will act as a barrier as you add your filling and spread around your lemon curd. The nice thick rim of frosting will help all your filling stay in place, especially since you will have to spread the lemon curd around after drizzling some onto each cake layer with a spoon. 

What You Need to Make Your Lemon Curd

• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest one large lemon
• 1/2 cup lemon juice (about 3 lemons)
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

Click here for the full lemon curd recipe.

The Best Way to Fill Your Cake with Lemon Curd 

This truly is the best way to fill your cake with lemon curd. I hope you enjoy trying it on your cakes and I can’t wait to see how it turns out! You can follow me on Instagram @cakebycourtney and feel free to post a picture and tag me, so I can see how it went for you! 

More lemon cakes you’ll love:

• Lemon Blueberry Cake
• Lemon Pistachio Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Lemon Poppy Seed Cake

The post The Best Way to Fill Your Cake with Lemon Curd  first appeared on Cake by Courtney.

Lime curd is one of the best ways to add some tartness to your cake. As you know, cakes can very easily become too sweet, so finding ways that balance out some sweetness, but also pair well with the flavors is something I love to figure out! I share 3 delicious ways to use lime curd in this post, and they are some of my family and friends’ favorite desserts! 

I know lime can be an acquired taste, so I make sure that my lime curd is not too strong. Rather it’s just enough to give you that hint of lime you’re looking for in your cake! I have some good tips on the original posts I linked throughout this post, so make sure to check those out! That’s also where you can find the full recipes for the lime curd desserts. I hope you enjoy these as much as I do!

Lime Curd Dessert #1: Mojito Cake

If you’re looking for a dessert with a full-on celebration of lime, this Mojito Cake is it! This cake is filled with light and fluffy white cake layers infused with mint and lime, lime curd filling, and mint buttercream. The inspiration for this cake flavor actually comes from a BCAA flavor from my friends at Perk. Neither the lime nor the mint is too strong in this cake, but the cake certainly is creamy! Just imagine taking a bite of a cloud-like piece of cake with subtle flavors of mint and lime. You’ll feel like you’re in a dream with every bite of this cake!

Lime Curd Dessert #2: Coconut Key Lime Pie Cake

I’m sure you’ve tried the common dessert, key lime pie, before. As you know, I am not a huge fan of pie, so like many pie flavors, I’ve turned this one into a cake! And I even added coconut to go with it, and it tastes so amazing! This Coconut Key Lime Pie Cake has the perfect balance of sweet and tart with the coconut cake layers and buttercream and lime curd filling. As one who is not a huge fan of key lime pie, this cake is so satisfying! So, if you’re not a huge fan of it either, I think you’ll still enjoy this cake!

Lime Curd Dessert #3: Rainbow Sherbet Cake

This bright and colorful Rainbow Sherbet Cake will help you feel like there is warm sunshine beaming down no matter what time of year it is! I know we are talking about lime curd desserts in this post, but this cake has a twist. I actually use a raspberry lime curd in it, and it’s so good! This cake is filled with tender yellow cake layers, raspberry lime curd, and orange buttercream. And, you guys, I have to say these cake flavors are out of this world! It’ll bring all the nostalgia from eating sherbet ice cream back when you were a kid. I think you will really love this one!

3 Delicious Ways to Use Lime Curd

Which of these 3 delicious ways to use lime curd will you be trying first? I can’t wait to see how you like them! For even more ideas, check out this post on the top 3 cakes using lime curd HERE. Feel free to send me a dm on Instagram if you have any questions about the recipes! You can find me @cakebycourtney. And give me a follow for more tips and tricks on all things cake!

More Recipes You’ll Love

• Pistachio Chocolate Chip Cake with a Hint of Lime
• The Perfect Coconut Key Lime Pie Cake
• Bright and Colorful Rainbow Sherbet Cake
• Moist and Delicious Mojito Cake for Summer
• Light and Fluffy Blackberry Lime Italian Soda Cake

The post 3 Delicious Ways to Use Lime Curd first appeared on Cake by Courtney.

Don’t you love how you can use lemons all year long? Lemon-flavored desserts are some of the best things about this life, and that’s especially true for cake! I have some of my favorite treats on this list that all have one thing in common–lemon curd. These are 3 delicious ways to use lemon curd and I can’t wait to see which one you try first!

Lemon curd is so simple to make, so I love finding ways I can add it to my desserts or cakes any chance I get. In fact, once you get the basic recipe down any type of fruit curd is easy to make! I just love the flavors and textures a fruit curd adds to a cake.

The first lemon curd dessert on this list has a little bit of a theme for the holidays since it is paired with my Lemon Gingerbread Cake. Feel free to play around with it to make it so you can enjoy this dessert all year round, but especially during the winter season! This is such a fun one I think you and many of your friends and family will enjoy!

3 Delicious Ways to Use Lemon Curd

Lemon Curd Dessert #1: Lemon Gingerbread Trifles

These Lemon Gingerbread Trifles are so delicious and quick to make! The layers include my lemon gingerbread cake, lemon mascarpone frosting, and lemon curd. And they are topped off with a cute gingerbread man but that is optional! I love this lemon curd dessert because it shows you how to take a cake and cake elements and turn it into something else that is still just as satisfying!

Keep this dessert in mind for the holidays because this is a great one to make for a party! Once the ingredients are prepped it is super easy to layer these up and get them ready to go for your dessert bar. You can even make them ahead of time and freeze them. Just set them out for 4-5 hours before your party and they will be ready to serve.

Lemon Curd Dessert #2: Lemon Pretzel Cake

I got the idea for my Lemon Pretzel Cake from my son Westin’s lemon dipping sauce he made for one of our family food war nights! It was a total winner, so I couldn’t wait to turn this amazing flavor combination into a cake. This cake is filled with pretzel cake layers, lemon pretzel crunch filling, lemon curd, and lemon buttercream. 

You can make this as a layered cake or even as a 9×13! Check out my original post HERE to learn more about how to convert it into the type of cake you want. It also has a step-by-step tutorial on how to assemble this cake, so this is a good one to try if you’re new to baking!

Lemon Curd Dessert #3: Lemon Pistachio Cake

You know I love a cake with some good textures, and my Lemon Pistachio Cake does not disappoint! The moist pistachio lemon cake layers pair so well with the crunch of the pistachio cream filling. And the lemon curd adds just the right pop of tartness you need in the cake. I have some extra tips on the original post HERE about how to make the perfect lemon curd. I hope you love this cake as much as I do!

3 Delicious Ways to Use Lemon Curd

Alright, those are my 3 delicious ways to use lemon curd! Which one will you be trying first? If you’re new to making lemon curd, check out this post HERE where I talk about how to make the best lemon curd from start to finish. You can also check out this post HERE for tips on the best way to fill your cake with lemon curd.

Don’t have everything on hand to make your dessert? Check out THIS POST for easy baking substitutions! If you liked this post, come follow me on Instagram @cakebycourtney where I share the best tips and tricks on all things cake!  

The post 3 Delicious Ways to Use Lemon Curd first appeared on Cake by Courtney.

There are not a lot of things better than fruit curd in this life. One thing I love about it is once you get the basic recipe down, it’s pretty simple to switch out which fruit flavors you want to use with it. In this post, I’m talking about my lemon curd, which is one of my favorites! You can taste the lemon just enough to where it’s not overbearing. One of the best ways to enjoy this lemon curd is in cake, so I put together my top 3 cakes using lemon curd I think you’ll enjoy!

 Homemade lemon curd is so much better than what you can buy in the store! So if you’re asking yourself if it’s really worth it to make your own, the answer is yes! My mom brought me some homemade lemon curd a few years back using lemons from her lemon tree and I’ve been hooked ever since! 

If you’re new to using lemon curd, or any curd, as a filling for your cakes, you can check out my post here. I share my best tips when filling your cake with lemon curd that will make your experience much easier! Alright, now let’s talk about my top 3 cakes using lemon curd.

Top 3 Cakes Using Lemon Curd

Cake #1 Using Lemon Curd: Strawberry Lemonade Cake

My Strawberry Lemonade Cake will make you dance all summer long! I added some lemon curd (with a little bit of lemon zest to accentuate the flavor) to my strawberry cake layers. The frosting is a strawberry cream cheese frosting that pairs really well with the cake! I think you’ll be pleasantly surprised with this cake and all it has to offer you.

Cake #2 Using Lemon Curd: Lemon Blueberry Cake

Lemon and blueberry are such a classic duo. You can find them in many different types of desserts, but of course, my favorite is in a cake. My  Lemon Blueberry Cake is made with lemon cake layers, fresh blueberries, lemon curd, and lemon buttercream frosting. Check out my full post for tips on baking with fresh blueberries and how to get a bright yellow buttercream without sacrificing that silky smooth frosting texture we all know and love!

Cake #3 Using Lemon Curd: Coconut Lemon Raspberry Cake

This dreamy Cocount Lemon Raspberry Cake is filled with creamy coconut cake layers, lemon curd, raspberry cream filling, and coconut buttercream. I’ve used these coconut layers on several other cakes because they are so good and need to be used on a regular basis! And this coconut cake paired with the lemon and raspberry is truly magical. 

Top 3 Cakes Using Lemon Curd

Are you ready to whip up your very own lemon curd now? I hope these top 3 cakes using lemon curd convinced you it’s worth it! I’d love to know which cake you end up making. Come let me know over on Instagram! You can find me @cakebycourtney. Follow me there to get the best tips and tricks on all things cake!

Similar Recipes You’ll Love

• The Best Homemade Lemon Curd Recipe
• 3 Delicious Ways to Use Lemon Curd
• Mom’s Legendary Lemon Bars
• The Difference Between Lemon Curd and Lemon Custard

The post Top 3 Cakes Using Lemon Curd first appeared on Cake by Courtney.

I have made a lot of cakes using raspberries, so I’ve learned a thing or two about raspberry filling! If you follow these simple tips, you’ll soon know how to fill your cakes with the most delicious raspberry filling. This is seriously the best way to fill a cake with raspberry filling. And now is the best time to try it with spring here and summer on the way!

I love finding ways to incorporate raspberries into my cake recipes. Their perfect balance of sweet and tart makes them the perfect ingredient for cake. Plus, they taste so well with so many different flavors. You can check out all of my raspberry cake recipes here to get some ideas for your next cake to bake! Of course, after you finish this cake you’re working on with the raspberry filling.

The Best Way to Fill a Cake with Raspberry Filling

Raspberry Filling Tip #1: Use freeze-dried raspberries

Freeze-dried raspberries are the way to go when making raspberry filling. Using freeze-dried raspberries (as opposed to fresh or frozen) will help create a thick, Greek yogurt-like texture which is what you want for your raspberry filling. The freeze-dried raspberries, when pulverized, absorb some of the moisture from the cream, giving you that thickness. Using fresh or frozen raspberries will not give you that same texture and it will be a lot harder to work with!

Raspberry Filling Tip #2: Use a food processor to blend the raspberries

Raspberry cream is best made in a food processor, however, you can pull it off in a blender if needed. You start out by pulsing your freeze-dried raspberries until it resembles a powder, Next, you add the sugar and the cream. Check out this raspberry cream cupcake recipe for the full instructions on how to use the food processor to make your raspberry cream filling. 

Raspberry Filling Tip #3: Use high-fat heavy whipping cream

I recommend using high-fat heavy whipping cream for your raspberry filling. I like to use 40% Darigold. The fat will help keep the raspberry filling thick and retain enough moisture so it’s easier to work with for spreading and even piping. Also, make sure your whipping cream is cold when you add it to your filling. Both of these factors will play a huge role in giving you the best raspberry cream filling for your cake!

Raspberry Filling Tip #4: Use an offset icing spatula

Using an offset icing spatula to spread any type of filling for your cake is such a game-changer! You can check out my favorite products here for baking cakes. Believe me, when it comes to baking cakes, brands matter! Here are a few of my recipes that show you how to fill a cake with raspberry filling:

• Pink Velvet Cake with Raspberry Buttercream
• Chocolate Raspberry Swiss Roll with Raspberry Cream Filling
• Raspberry Chocolate Truffle Cake (This one includes a step-by-step tutorial.)

The Best Way to Fill a Cake with Raspberry Filling

I hope these tips help you next time your baking in the kitchen! As I said, I believe following these tips really will help you learn the best way to fill a cake with raspberry filling. And, I’m guessing you’ll want to decorate your raspberry cream-filled cake with a few fresh raspberries too. Check out this post on how to decorate cakes with raspberries. I talk about a few more of my favorite raspberry cake recipes in that post too! 

I can’t wait to see how your raspberry cakes turn out! Feel free to tag me on your stories of the cake creations you make. You can find me on Instagram @cakebycourtney. Make sure to follow me too, to get the best tips and tricks on all things cake!

More Recipes You’ll Love

• The Best Raspberry Cream Cupcakes
• Raspberry Oreo Cake with Cookies and Cream Filling
• Raspberry Chocolate Truffle Cake with Chocolate Ganache
• Light and Fluffy Coconut Lemon Raspberry Cake
• Next Level Graham Cracker Butter from Scratch

The post The Best Way to Fill a Cake with Raspberry Filling first appeared on Cake by Courtney.

Raspberry Pretzel Salad

I love traditions! Whether it’s a simple one like family night on Mondays or big ones like yearly trips to San Diego for 4th of July, they all mean the same thing to me – happy memories! One of my favorite kind of traditions is when it’s about food. I can think of so many meals and desserts that my mom would make every year for our birthdays or holidays. And every time I think of a particular food related to a birthday or holiday, I feel so much joy because it always makes me think of the memories from those special days.

One my favorite Christmas Eve dinner desserts growing up was the Lion House Raspberry Pretzel Salad. I’m sure many of you have had this dessert in some form or another, and maybe even with strawberries instead of raspberries. For those who haven’t, it’s a simple pretzel crust, topped with a whipped cream cheese filling and then raspberry Jell-O with fresh raspberries in it.

From Christmas Dessert to Summertime Cake

I was thinking about this dessert the other day and even though it is a Christmastime special at my house, the flavors are perfect for summertime, and just felt so ideal for a cake flavor.

To create the flavors of the raspberry pretzel salad in a cake, I decided to do a raspberry cake with a whipped cream cheese frosting and a raspberry pretzel crunch filling.

Also… can we just note that this is the first “salad” I’ve turned into a cake!!!

Raspberry Pretzel Crunch Cake

In order to keep the flavors pretty similar to the original dessert and not hide them too much with lots of buttercream, I decided to stack this cake “Milk Bar” style (i.e. as a naked cake). That means we’ll be baking the cake in a 9″x13″ pan, cutting out the cake layers with a cake ring, stacking it inside acetate strips, and chilling it before serving. I love using this method of stacking cakes when I’m not using a traditional buttercream to hold up and cover the layers.

Raspberry Cake

For the cake layers, we’ll be using my strawberry cake from my Strawberry Lemonade Cake, but with raspberry Jell-O (our flavoring) instead of strawberry. I also split the original recipe in half for my layers (recipe below), but if you want really thick layers (double this size), you can double the recipe below and bake for an extra 10 to 15 minutes.

For some extra flavor and to ensure the cake retains moisture and doesn’t dry out since it doesn’t have frosting to lock in the moisture, we’ll use some of the extra Jell-O to create a soak for the layers.

Cream Cheese Frosting

The cream cheese filling is very similar to the original raspberry pretzel salad recipe I grew up with. We’ll be mixing cream cheese and sugar, and then folding in homemade whipped cream. One thing to note is that this filling doesn’t set up like buttercream, which is one of the reasons I decided to stack it in acetate strips. Even when we chill the cake, this frosting never hardens like buttercream. Just something to keep in mind.

Raspberry Pretzel Crunch Cake Filling

For the pretzel element of the cake, I adapted the Milk Bar pretzel crack recipe. I love that this recipe has a coating of white chocolate over it. The coating of white chocolate goes on after we bake the pretzel and butter mixture, which means the pretzels maintain their crunch even when covered with the cream cheese frosting!

Reminders

• Preheat oven 20 to 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• Beat butter and sugar on high for a few minutes.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.
• Use a 6-inch cake ring to cut your layers from the 9″x13″ pan.
• Stack the cake with acetate paper around the layers. Use THIS video for a how-to.
• Refrigerate the cake before serving.

I hope you enjoy this Raspberry Pretzel Crunch Cake as much as I do!

Similar Recipes You’ll Enjoy

• Sweet and Salty Strawberry Pretzel Delight Cake
• Chocolate Pretzel Cake
• Raspberry Oreo Cake with Cookies and Cream Filling
• How to Decorate a Cake with Raspberries
• Lemon Pretzel Cake with Step-by-Step Picture Assembly Tutorial

Print

Raspberry Pretzel Crunch Cake

Raspberry cake layers with a whipped cream cheese frosting and a pretzel crunch filling.

Course Dessert

Cuisine Cake

Keyword Intermediate, Raspberry Pretzel Crunch Cake

Servings 12

Ingredients

FOR THE CAKE

• 3/4 cup (150 g) granulated sugar
• 4 tbsp. raspberry Jell-O
• 1/2 cup (113 g) unsalted butter
• 3 egg whites, at room temperature
• 1 tsp. (4.2 g) vanilla extract
• 1 1/2 cups (170 g) cake flour
• 3 tsp. (12 g) baking powder
• 1/2 tsp. (2.5 g) salt
• 1/2 cup (120 g) buttermilk at room temperature

FOR THE SOAK

• 4 tbsp raspberry Jell-O
• 1/4 cup (122 g) milk

FOR THE WHIPPED CREAM CHEESE FROSTING

• 8 oz. cream cheese
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (346 g) heavy whipping cream

FOR THE PRETZEL CRUNCH (adapted from Milk Bar)

• 1/4 cup (32 g) milk powder
• 1/2 cup (60 g) crushed pretzels you want these finely crushed, I used a food processor
• 2 tbsp (16.9 g) cornstarch
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp (3 g) salt
• 4 tbsp (56.5 g) unsalted butter, melted
• 1/4 cup (31.25 g) milk powder
• 1/4 cup crushed freeze dried raspberries
• 3 oz white chocolate

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9"x13" baking pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk the cake flour, baking powder and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, sugar, and Jell-O. Beat on medium-high speed until light and fluffy, about 2 minutes.
• Add the egg whites, in a few additions, beating well and scraping down the sides of the bowl between each addition. Add the vanilla and stir to combine. Beat for 2 minutes on medium-high speed.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix on low, just until flour is combined.
• Bake for 16 to 20 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool completely before using.

FOR THE SOAK

• In a microwave safe bowl, heat the milk for about 30 seconds.
• Stir in the Jell-O powder until dissolved.

FOR THE WHIPPED CREAM CHEESE FROSTING

• In a cold metal bowl, whisk the heavy cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, combine the cream cheese and sugar until smooth, about 2 to 3 minutes.
• Fold the heavy whipping cream into the cream cheese mixture.
• Cover and refrigerate until ready to use.

FOR THE PRETZEL CRUNCH

• Heat the oven to 250 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1/2 cup milk powder, pretzel crumbs, cornstarch, sugar and salt. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the white chocolate over the crumbs and toss until your clusters are covered. Add the freeze dried raspberries and toss to distribute. Continue tossing them every five minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

ASSEMBLY

• Put a piece of parchment or a silpat on the counter. Invert the raspberry cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles in each corner from the cake. With the remaining space, use the cake ring to stamp out two half circles.
• Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or silpat. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
• Place one of the half circles in the cake ring and push up against the acetate. Place the other half circle in the cake ring and push up against the other side of the acetate. You'll have a gap between the two half circles. That's ok! Fill the gap with scraps from the cake. No one will see this layer and it will be covered with fillings, so don't stress about how it looks.
• Once the cake layer is filled, use a pastry brush to generously soak the cake layer.
• Spread 1/2 cup of the cream cheese filling over the cake layer using the back of a spoon.
• Sprinkle about 1/2 cup of the pretzel crunch and gently tap into place.
• Carefully spread another 1/2 cup of the cream cheese filling over the pretzels. This helps to secure the cake to the filling. (You'll notice I didn't do this – total mistake – and my cake layers didn't stick to my pretzel filling).
• Repeat these steps with the next two layers.
• Refrigerate until ready to serve.

The post Sweet and Salty Raspberry Pretzel Crunch Cake first appeared on Cake by Courtney.

I’ve had a lot of cake in my life. Like, A LOT! But, believe it or not, I’ve never had Hummingbird Cake. Have you? To be totally honest, I didn’t even know about it until a few years ago. Ever since it’s been on my list to make. Last week, I finally got around to working on my own recipe and all I’ve got to say is, how on earth did I not make this cake sooner!

Hummingbird Cake

Hummingbird Cake is a traditional southern dessert. It’s known for being an coconut oil-based cake, rather than a butter-based cake. This banana cake is also known for having more fruit (tons of bananas and crushed pineapple) in it than flour, which makes it incredibly moist. In a traditional Hummingbird Cake recipe, you’ll also find lots of spices, toasted pecans and cream cheese frosting.

My Version of Hummingbird Cake

For my version of a Hummingbird Cake, I wanted to stay fairly true to the roots of this dessert for those who know and love this moist cake already. You’ll see I use mashed bananas, crushed pineapple and lots of spices, similar to other recipes.

However, by now you know I don’t love nuts in my cake layers. So instead of throwing pecans into my Hummingbird cake batter, I toasted and candied them and added the pecans to the exterior of the cake. I love the sweet and salty crunch this adds to each bite.

The other element I added to the Hummingbird cake is the pineapple curd.

Oh my goodness!

Pineapple curd!

I’m not even sure what I’ve been doing with my life up until now without knowing the incredible goodness of pineapple curd. I took one bite and knew it was exactly what my cake needed, as well as my toast, my pancakes, my crepes, and everything else I put in my mouth. Not to mention it will for sure be added to coconut cake layers this summer for a pina colada cake!

Pineapple Curd

For the pineapple curd, I made my own pineapple juice. Since we’re going into the summer months when pineapple is at its peak, you’ll get the best pineapple flavor from a fresh pineapple. However, using fresh pineapple for this Hummingbird cake is not necessary. You can also use canned pineapple juice. Try to find juice that doesn’t have sugar added to it. We’ll be doing that on our own when we make the curd.

To make your own pineapple juice:

• Dice an entire pineapple
• Place the pineapple in a medium saucepan and turn the heat to medium
• The pineapple will start to cook and juices will start to release
• Cook for about 5 minutes so the pineapple softens.
• Puree the pineapple in a blender or food processor
• Strain the juice from the meat of the pineapple
• Measure one cup of juice for the curd

The pineapple curd is best made a day ahead of time. In fact, I even like this whole Hummingbird cake better on the second day when the flavor has settled a bit. To store the cake, if you make it ahead of time, just make sure you cover it well and store it in the fridge overnight.

Cake Video: Making the Layers

Cake Video: Assembly

Make sure to check that if you poke a toothpick in that the center comes out clean! Love cream cheese frosting, here are a few more delicious cakes calling your name!

• Classic Carrot Cake
• Strawberry Cake
• Honey Pear Upside Down Cake
• Untraditional Carrot Cake with Apricot Filling and White Chocolate Buttercream

Print

Hummingbird Cake

Banana, pineapple spice cakes with pineapple curd, cream cheese buttercream and toasted candied pecans.

Course Dessert

Cuisine Cake

Keyword Hummingbird Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (220 g) vegetable oil can also use canola or coconut
• 1 cup (220 g) packed brown sugar
• 1 cup (200 g) granulated sugar
• 1 cup (8 oz) crushed pineapple canned with some juices
• 2 cups (400 g) mashed bananas about 4 large or 5 medium
• 4 eggs at room temperature
• 2 tsp. (4.2 g) vanilla extract
• 3 cups (360 g) all-purpose flour
• 2 tsp. (5.3 g) ground cinnamon
• 1/2 tsp. (1.2 g) nutmeg
• 1/4 tsp. (.8 g) ginger
• 1/4 tsp. (.8 g) cloves
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5.6 g) salt

FOR THE PINEAPPLE CURD

• 1 cup (230 g) pineapple juice
• 1/2 cup (100 g) granulated sugar
• 2 whole eggs
• 4 egg yolks
• 2 tsp. (5 g) corn starch
• 4 tbsp. (56.5) unsalted butter cut into cubes

FOR THE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter slightly cold
• 6 oz. cream cheese slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 3 tbsp (45 g) heavy whipping cream
• 1 tsp. (4.2 g) vanilla extract
• pinch of salt

FOR THE CANDIED PECANS

• 2 cup (250 g) chopped pecans
• 2/3 cup (133 g) granulated sugar

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, combine the flour, spices, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the oil and sugars. Beat on medium speed for about two minutes.
• Add the eggs, one at a time, mixing well between each addition.
• Add the mashed bananas, crushed pineapple and vanilla. Stir to combine.
• With the mixer on low speed, gradually add the flour mixture.
• Evenly divide the cake batter between the three prepared pans (about 20 ounces of batter in each). Bake for 25 to 27 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. *Remember, each of our ovens bake differently. Bake time may vary slightly. **Also note that my bake time is for three pans, on one rack, in one oven. If you only have two or one pan in the oven at a time, your bake time will decrease.
• Let the cake layers cool in the pans on cooling racks for about 10 to 15 minutes. Invert the cake layers onto the cooling racks to cool completely.
• Level cake layers, if needed.
• Cake layers can be made ahead of time. To store: let cake layers cool to room temperature and then wrap well with plastic wrap and freeze. Before you decorate your frozen cake layers, let them thaw at room temperature for about 30 to 60 minutes prior to decorating.

FOR THE CURD

• The curd is best made a day ahead of time.
• Whisk the sugar, the pineapple juice and corn starch in a medium saucepan.
• In a small bowl, whisk in the whole eggs and yolks in a small bowl and then whisk them into the pineapple mixture.
• Turn the heat to medium. 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 BUTTERCREAM

• In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl.
• With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla and pinch of salt.
• Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.

FOR THE TOASTED, CANDIED PECANS

• Combine the chopped pecans and sugar in a skillet over medium heat.
• Continuously stir as the nuts are cooking and the sugar is melting. We want to coat the pecans with the sugar as it melts, but we don't want the pecans to burn.
• This process takes some patience.
• Once the pecans are coated with sugar and toasted, pour them onto a sheet of parchment paper to cool completely.

ASSEMBLY

• Place the first cake layer, top side up, on a cake plate or cake board.
• Spread a thin layer of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Cover the cake with the candied pecans.
• The buttercream should have enough for a little piping on the top, like my cake. You can add some curd on the top, as I did, or serve a spoonful of the remaining pineapple curd with each slice of cake.

The post Hummingbird Cake first appeared on Cake by Courtney.