Excited to share with you my Lemon Blueberry Cake recipe. The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake!

Lemon Blueberry Cake

This popular flavor combination has been done by many before, but I love how each cake or muffin or pancake recipe is a little different. One of my favorite versions of a Lemon Blueberry Cake is from Sweetapolita. Rosie’s recipe is one of the first cakes I ever made and I’ve always loved her flavor combinations and sprinkles!

Cake Layers

My version of a Lemon Blueberry Cake is inspired by Rosie’s cake. I’ve altered my lemon cake layers from my Lemon Bar Cake. The one difference you’ll see between the Lemon Bar Cake and this Lemon Blueberry Cake is that I’m not using lemon pudding mix. Instead, I’ve subbed some of my buttermilk with fresh lemon juice. The texture and flavor are just as awesome as the Lemon Bar Cake. I just decided to give you another option for a lemon cake in case you can’t get your hands on lemon pudding.

When you’re making the cake layers, make sure you allow for plenty of time (a couple of hours, usually) for the wet ingredients to get to room temperature. Room temperature ingredients are better absorbed by dry ingredients, and that helps your cake to rise better.

Size Matters

Also, try to find the smallest blueberries possible. The smaller the blueberries, the better they’ll stay in place as they bake in the cake batter. You’ll also want to make sure you dust your blueberries in flour to help prevent them from sinking, as well.

You can see some of my blueberries held great in their spot and some of the bigger ones definitely fell to the bottom.

The Most Delicious Lemon Buttercream

The buttercream for this cake is the same buttercream I use in my Lemon Bar Cake. To get a bright yellow color, you’ll want to add some yellow food coloring. I like using Americolor food gels. For the cake layers and buttercream, I added a few drops of “lemon yellow.”

Assembly

Don’t forget to:

• Chill your cake layers before assembly
• Pipe a rim of buttercream around the edge of your cake layers
• Not to overfill your cake layers with too much lemon curd. Save leftover curd to serve with each slice of cake (or to use on toast in the morning!)
• Apply a crumb coat before your final coat of frosting

Video Tutorial

Tools

You can find the spatulas and scrapers I used over on SHOP.CAKEBYCOURTNEY.COM.

You’ll also find my first cookbook, “CAKE, by Courtney” with this recipe and so many more HERE.

More Cakes to Love

• Mom’s Legendary Lemon Bars
• The Best Homemade Lemon Curd Recipe
• 3 Delicious Ways to Use Lemon Curd
• Blueberry Streusel Muffin Cake
• 5 Easy Lemon Cake Recipes From Scratch

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Lemon Blueberry Cake

Lemon cake layers with fresh blueberries, lemon curd and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon Blueberry Cake, Lemon Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 tbsp (9 g) lemon zest, one large lemon
• 1/2 tsp (2.8 g) salt
• 3 tsp (12 g) baking powder
• 3 cups (345 g) cake flour
• 6 eggs whites, at room temperature
• 1/2 cup lemon juice about three large lemons
• 3/4 cup (194 g) buttermilk, at room temperature
• 1 cup (140 g) blueberries, try to find the smallest ones
• 3 drops yellow food coloring, optional (I used Americolor Lemon Yellow)

FOR THE CURD

• 1 cup (200 g) granulated sugar
• 1 tbsp (9 g) grated lemon zest, one large lemon
• 1/2 cup fresh lemon juice, about 3 large lemons
• 3 large eggs
• 4 egg yolks
• 4 tbsp (56.5 g) unsalted butter, cold

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• 4 drops yellow food coloring, optional (I used Americolor Lemon Yellow)
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, salt and baking powder. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Coat your blueberries in a tablespoon of flour and then gently fold them into the cake batter.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• 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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup 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 and 3. 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. Serve a spoonful of the remaining lemon curd with each slice of cake.

The post The Best Lemon Blueberry Cake with Lemon Curd and Lemon Buttercream first appeared on Cake by Courtney.

Happy Mother’s Day!

Happy Monday and happy belated Mother’s Day, my friends! I hope you all had an amazing day celebrating moms in some way. We had a quiet day around here, but I loved it. I was able to bake and cook without cleaning up, and I basically ate a full half batch of the orange rolls I made. Doesn’t get much better than that, if you ask me!

Triple Chocolate Banana Cake

Today I’m sharing my new Triple Chocolate Banana Cake recipe. I came up with this one last week during one of my early morning planning sessions. Honestly, my best work and my best thinking is done between 5am to 7am. This is proof!

After doing several fruit-filled cakes and then a coconut cake, I was craving chocolate. As I was thinking about this craving the other day, and how to satisfy it, I instantly thought about chocolate banana bread. My friend, Maria, from Two Peas and Their Pod, makes an incredible chocolate banana bread. I made it a few months ago with the kids and it’s divine. As I drooled over Maria’s bread, I decided it was time to put those flavor in a cake together.

Chocolate Banana Cake Layers

These cake layers are full of flavor and moisture. My goal was to create a cake that tastes like chocolate but isn’t too chocolatey that you don’t taste the bananas. Balance is everything!

In this cake, you’ll be using a half cup of dark cocoa powder (I like this one) and one and a half cups of mashed bananas. I also added a half cup of mini chocolate chips for a little texture.

NOTE: when adding chocolate chips to cake batter, make sure to toss them in a little bit of flour. This helps prevent the chips from sinking to the bottom of the cake while the layers bake.

Banana Cream Filling

To balance the chocolate banana cake and chocolate buttercream, I’ve added one of my favorite fillings: my copycat Magnolia Bakery banana cream filling that I use in my Banana Cream Cake. This creamy filling is to-die-for. In fact, I love it so much that I created the recipe to actually give you a little more than you need in the cake. Totally intentional! Save a little for yourself and throw some Nilla Wafers and freshly sliced bananas in it for a yummy treat!

NOTE: If you’re making this cake ahead of time and plan to freeze it, DO NOT add the fresh bananas. They will brown. You can either leave them out completely or add a few sliced bananas with each slice of cake.

Chocolate Buttercream

This chocolate buttercream is a classic in my book. I honestly think you can pretty much pair it with pretty much any cake flavor.

NOTE: if the buttercream is overly soft after you add the ingredients (which includes the melted chocolate), just cover the bowl and place in the refrigerator for an hour or so. Remember to re-beat it before using.

Video Tutorial

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Triple Chocolate Banana Cake

Chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Cake, Banana Chocolate Cake, Chocolate Banana Cake, chocolate buttercream, Chocolate Cake, Intermediate, Triple Chocolate Banana Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter at room temperature
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (64 g) light brown sugar packed
• 3 large eggs at room temperature
• 1 1/2 cups (364 g) mashed bananas about 4 medium-sized
• 1 tsp (4.2 g) vanilla extract
• 2 1/2 cups (310 g) all purpose flour
• 1/2 cup (75 g) dark cocoa powder
• 1 tsp (4 g) baking powder
• 2 tsp (8 g) baking soda
• 1 tsp (5.6 g) salt
• 3/4 cup (193 g) buttermilk at room tempetaure
• 3/4 cup (176 g) sour cream at room temperature
• 1/2 cup (93 g) mini chocolate chips before adding chocolate chips to cake batter, make sure to toss them in a little bit of flour. This helps prevent the chips from sinking to the bottom of the cake while the layers bake.

FOR THE BANANA CREAM FILLING

• 1.5 oz (42 g) instant banana pudding must be instant, don't use sugar free
• 7 oz (197 g) sweetened condensed milk
• 1/2 cup (110 g) milk
• 1 1/2 cups (322 g) heavy whipping cream
• banana slices optional

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 10 oz (283 g) dark chocolate chips
• 1/3 cup (77 g) heavy whipping cream
• 5 cups (625 g) powdered sugar measured and then sifted
• 1 tsp (4.2 g) vanilla extract
• pinch of salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans or four 6-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugars on medium-high speed until light and fluffy, about 2 minutes.
• Gradually add the eggs, scraping the sides of the bowl with each addition, Mix for about 2 minutes on medium speed after all the eggs are added.
• Add the mashed bananas and vanilla. Stir until combined.
• In a medium sized mixing bowl, whisk the flour, cocoa, baking powder, baking soda and salt.
• In a small mixing bowl, combine the buttermilk and sour cream. Whisk to combine.
• With the stand mixer on low speed, alternately add the the flour mixture and the buttermilk mixture, starting and ending with the flour. Mix just until the ingredients are combined.
• Stir in chocolate chips by hand.
• Divide the batter between the three 8-inch pans (about 20 ounces in each), and bake for about 30 to 33 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool in the pans for 15 minutes and then invert onto wire cooling rack to cool completely.
• Cake layers can be made ahead of time and wrapped in plastic wrap and stored in the freezer. Allow the cake layers to thaw for about 30 minutes before you stack and decorate the cake.
• I do NOT recommend using bake even strips on my cakes.

FOR THE BANANA CREAM FILLING

• This is best made the day before you want to assemble your cake.
• In a medium-sized mixing bowl, combine the pudding mix, sweetened condensed milk and milk. Whisk until pudding dissolves. Cover and place in the refrigerator until the mixture sets.
• Meanwhile, whip your whipping cream until stiff peaks form.
• Once your pudding mixture has set, fold in the whipped cream to the pudding.
• Do not add fresh bananas yet. Cover the banana cream filling and refrigerate overnight.
• NOTE: do no use fresh bananas in this cake unless you plan on serving the cake the same day as you assemble. The fresh bananas will not hold up in the freezer or fridge overnight. They will brown.

FOR THE BUTTERCREAM

• Heat the cream in the microwave for about 45 to 60 seconds. Pour the cream over the chocolate chips to melt. Stir until smooth and silky. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter for about 2 minutes on medium-high speed.
• Slowly add the chocolate mixture, making sure to scrape down the sides of the bowl a few times. Mix on medium speed for about a minute after all the chocolate is added.
• Mix in the vanilla and pinch of salt.
• With the mixer on slow speed, gradually add the powdered sugar. Once all of the powdered sugar is added, mix the buttercream for another few minutes on medium-high speed. You'll notice the color lighten – don't worry, it darkens as it sits out after you decorate your cake.
• Buttercream can be made ahead of time and stored in an airtight container in the refrigerator. Allow the buttercream to reach room temperature before using and make sure to rebeat it for a bit.
• If you buttercream seems soft, refrigerate for a bit.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake. This will act as a barrier to the banana cream filling.
• Evenly spread about 1 cup of banana cream filling over the cake layer. If you're serving the cake same day, add sliced bananas as shown in the video above, otherwise, leave the bananas out.
• Repeat these steps for the second cake layer.
• Place the final cake layer, top side down, on the banana cream filling. Apply a thin layer of buttercream around the entire cake. This is your crumb coat. Freeze the crumb-coated cake for 15 minutes.
• Once the crumb coat is set, continue to frost your cake with the remaining buttercream.

The post Triple Chocolate Banana Cake first appeared on Cake by Courtney.

Lemon Kit Kats

During a recent visit to the grocery store, I found myself meandering down the candy aisle. Not something I usually do, but it’s nearly Easter, which means Easter candy! How could I resist?! I quickly locked eyes on a bright yellow bag of Kit Kats. Before you question my pick in candy, you must know – these weren’t just any Kit Kats. No, these were special. These were LEMON Kit Kats.

If you’re new here, I must inform you that my love of lemon desserts and treats has grown immensely over the years – thanks to my mom’s influence. (She loves all things lemon and makes the most delicious lemon bars – which inspired my Lemon Bar Cake). I used to pick chocolate without hesitation, but now, lemon flavored desserts have me thinking twice about my usual quick jump to chocolate or peanut butter (my other go-to). Sometimes the freshness and tartness of lemon really hits the spot.

And this cake does just that!

Lemon Kit Kat Cake

To recreate the Lemon Kit Kat candy bar in a cake, I made lemon cake layers, a lemon white chocolate buttercream, and a lemon white chocolate wafer cookie crunch filling.

The lemon cake is fluffy and moist, thanks to a combination of egg whites, lemon instant pudding mix, and a heaping one and a quarter cup buttermilk! I think the lemon instant pudding mix is a must, but if it’s something you can’t get your hands on, add an extra teaspoon of lemon emulsion and the zest of one lemon to the cake batter in place of it.

For the buttercream, we’re using my white chocolate buttercream and a bit of lemon emulsion (you can also use extract). This replicates the white chocolate coating on the outside of the KitKat bars and is an extremely delicious combination.

Wafer Cookie Crunch Filling

To mimic the crunch of the wafer from the Kit Kat bar, we’re taking some inspiration from Milk Bar and making a crunch filling. Christina Tosi, founder of Milk Bar, often takes elements like pretzels and potato chips, bakes them with butter, brown sugar, and milk powder, and then coats the clusters with white chocolate to give her cakes a layer of texture that doesn’t get soggy.

For the wafer cookie crunch, you’ll want to grab wafer cookies like Loacker lemon cream-filled wafer cookies. If you can’t find lemon flavored wafer cookies, you can absolutely use vanilla wafer cookies, like Voortman’s. With the vanilla wafer cookies, you’ll want to add the zest of a second lemon to the recipe below.

Once we bake the crushed wafer cookies with milk powder and butter, we get crunchy clusters that we’ll then coat with white chocolate. Once that white chocolate hardens, it ensures the clusters maintain their crunch.

One note about the filling – it’s highly munchable. Try to save a little for the cake

How to Make a Moist Cake from Scratch

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

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

More Lemon Cakes to Love

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Lemon Kit Kat Cake

Lemon cake layers with wafer cookie crunch and white chocolate lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Kit Kat, Kit Kat Cake, KitKat, Lemon Cake, Lemon Kit Kat Cake, Lemon white chocolate buttercream

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 1/4 cup (2 oz.) instant lemon pudding mix
• 6 large egg whites, at room temperature
• 1 1/4 cup (300 g) buttermilk, at room temperature
• 1 teaspoon (4.2 g) lemon extract or emulsion
• Yellow food coloring optional

FOR THE WAFER COOKIE CRUNCH FILLING

• 1 1/2 cups (75 g) milk powder, divided
• 8.8 ounces (250 g) lemon wafer cookies, crushed but not finely ground
• zest of one lemon
• 1/2 cup (113 g) unsalted butter, melted
• 6 ounces white chocolate chips, melted

FOR THE LEMON WHITE CHOCOLATE BUTTERCREAM

• 6 ounces white chocolate chips
• 1/4 cup (60 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 2 teaspoons (8.4 g) lemon extract or emulsion
• Pinch of salt
• Yellow food coloring, optional

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In another medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium-high speed, until light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, add the egg whites, one at a time, making sure to scrape down the sides and bottom of the bowl between additions. Stir in the lemon extract or emulsion.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, about 16 ounces of batter in each pan.
• Bake the cakes, about 20 to 25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.

FOR THE WAFER COOKIE CRUNCH FILLING

• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, stir together 1 cup of the milk powder, the wafer cookies, and lemon zest.
• Pour in the melted butter and stir the mixture until the wafer cookies are "wet."
• Spread the cookie clusters on the baking sheet and bake for 15 minutes. Let cool completely.
• In a medium size mixing bowl, combine the baked cookie clusters and the additional 1/2 cup milk powder.
• Pour the white chocolate over the crumbs and toss until the clusters are covered. Spread the clusters are parchment to dry.

FOR THE BUTTERCREAM

• In a microwave safe bowl, combine the white chocolate and heavy cream. Heat in 30 second intervals, stirring between each, until the white chocolate is melted and the mixture is smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until light and fluffy, about 2 minutes.
• Gradually add the white chocolate ganache and mix until the mixture is smooth. Turn the mixer off and scrape down the sides and bottom of the bowl.
• With the mixer on low, gradually add the powdered sugar, followed by the lemon extract and salt. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for an additional 3 to 5 minutes.

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Evenly spread about 1 cup of buttercream over the cake. Cover with the wafer cookie crunch. Pat the clusters into place.
• Place a second cake layer on the filling and repeat step 2.
• Place the third cake layer, top side down, on top of the second layer of filling. Lightly coat the cake with a thin layer of buttercream 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 buttercream. Top with more wafer cookie clusters.

Notes

*If you can’t find the lemon flavored wafer cookies, you can use vanilla wafer cookies. Add the zest of a second lemon to the recipe. 

**These cake layers bake about 1.25″ tall. If you want thicker cake layers, you can use two 8-inch pans or 1.5x the recipe. For both, the bake time will increase about 10 minutes.

The post Best Ever Lemon Kit Kat Cake with Lemon White Chocolate Buttercream first appeared on Cake by Courtney.

Dubai Chocolate Bar Cake

The Dubai Chocolate Bar has taken social media by storm, quickly going viral due to its luxurious branding, unique flavors, and over-the-top presentation. After seeing this chocolate bar all over social media and getting requests from followers to make a cake inspired by this trendy treat, I had to try one!

What is a Dubai Chocolate Bar?

The Dubai Chocolate Bar is marketed as a premium chocolate experience. This bar is known for its rich, high-quality ingredients, smooth texture, and indulgent taste. Many people are drawn to its gold-wrapped packaging too. Influencers and foodies have shared videos of themselves unwrapping and tasting the chocolate, praising its decadent flavors and velvety consistency. The viral appeal is also fueled by the exclusivity of the product—it’s not widely available, making it highly desirable – and EXPENSIVE. A single bar costs between $10-$30, depending on where you buy it. Luckily, we’re starting to see a ton of copycat recipes you can make at home for less.

Dubai Chocolate Bar Inspired Cake

What are my thoughts on the chocolate bar? It’s delicious… but not worth the $20 I spent on it. I personally love dark chocolate, so the milk chocolate didn’t do much for me. However, I did love the filling! Made with pistachio paste and toasted Kataifi, the Dubai chocolate bar filling had a great flavor and delicious texture. Definitely something I was excited about putting in a cake.

And as much as I love my dark chocolate, I wanted to stay true to the elements of the bar by using my milk chocolate cake. For the cake layers, I cut down the recipe used in my Twix Cake. Instead of three layers, we’re making two layers of the chocolate cake and then cutting each layer in half so we have four thin layers, allowing us to get plenty of filling and chocolate buttercream!

Let’s talk about the filling…

What is Kataifi?

Kataifi is a type of shredded phyllo dough used in Middle Eastern, Greek, and Turkish desserts. It has a delicate, thread-like texture and becomes crispy when baked.

I used pre-shredded and toasted Kataifi for the filling of my cake, but you can definitely make your own:

HOMEMADE KATAIFI: You can make homemade Kataifi by shredding phyllo dough and then toasting it in a large fry pan with a couple tablespoons of butter.

How to Make Homemade Pistachio Paste

For the pistachio paste, you can use store-bought (I really like this one: FIND IT HERE), or you can make your own.

To make homemade pistachio paste for the Kataifi filling, you need 6 ounces of shelled pistachios.

• I like to remove the skin to get a more green pistachio paste color. To do so, bring a small pot filled with 2 cups water to a boil.
• Soak the pistachios for about 30 seconds.
• Drain the water and put the pistachios on a clean kitchen towel.
• Rub it gently to peel off the brown skin.
• In a food processor, process the cleaned pistachios for about 2 minutes. The pistachios should start becoming a paste.
• To thin out the paste, add a tablespoon of water. Continue to add additional tablespoons of water until the mixture becomes smooth (like a nut butter). You’ll likely use 4-5 tablespoons of water.
• Optional add-ins to the pistachio paste: 1 tablespoon tahini (this is in the filling of the Dubai chocolate bar but I don’t think is necessary for the cake); 1 to 2 tablespoons sugar if you want the paste a little sweeter.

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Dubai Chocolate Bar Cake

Milk chocolate cake layers with a pistachio and toasted phyllo dough filling and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate, Dubai Chocolate Bar, Dubai Chocolate Bar Cake, Pistachio

Ingredients

FOR THE MILK CHOCOLATE CAKE (this is 2/3 recipe of my milk chocolate cake to fit two 8-inch pans)

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/2 cup (110 g) brown sugar
• 2/3 cup (133 g) granulated sugar
• 3 large or extra large eggs, room temperature
• 2/3 teaspoon (2.8 g) vanilla extract
• 1/3 cup (80 g) sour cream, room temperature
• 2 1/6 cups (267 g) cake flour
• 1/3 cup + 1 tablespoon (33 g) cocoa powder
• 2/3 teaspoon (4 g) salt
• 1 1/3 cups (320 g) buttermilk, room temperature
• 1 tablespoon (14 g) white distilled cooking vinegar
• 1 2/3 teaspoons (6.7 g) baking soda

For the Filling

• 1 cup Pistachio Paste homemade or store bought (see NOTE)
• 1/2 cup toasted Kataifi homemade or store bought (see NOTE)

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 10 ounces semi-sweet chocolate
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 tablespoon (13 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
• Turn the mixer to low speed and add 1/3 of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans (about 22-23 ounces in each pan) and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.
• When cooled completely, torte the layers evenly, using a serrated knife or cake leveler. You should have 4 thin layers.
• Layers can be wrapped with plastic wrap and frozen to stay fresh. If the layers are totally frozen when you want to decorate the cake, let the layers sit at room temperature for about 30-60 mins to thaw.

For the FILLING

• Combine the pistachio paste and toasted Kataifi in a small mixing bowl. Stir to combine.
• If making homemade versions of each, follow the instructions in the notes below or blog post above.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream for about a minute. Pour the hot cream over the chocolate chips. Stir to melt the chocolate and create a smooth ganache. Set aside to cool slightly.
• In a bowl fitted with a paddle attachment, beat the butter on medium high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, gradually add the chocolate ganache to the butter. Scrape the sides of the bowl and mix again until the mixture is smooth and silky.
• With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute, or until the powdered sugar is fully incorporated.
• Add the vanilla and salt and beat until combined.
• Scrape down the sides and bottom of the bowl again, and then turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes. The mixture should be silky and smooth and lighter in color.
• If the buttercream seems too soft, you can refrigerate it for about 15 to 20 minutes before using.

FOR THE ASSEMBLY

• Place the first cake layer on a cake board. Pipe a rim of buttercream around the edge of the cake and then spread about half of the pistachio filling evenly over the layer, making sure not to go over the edge of the cake.
• Place the second cake layer on top of the filling and evenly spread one cup of the chocolate buttercream on the cake.
• Place the third cake layer on top of the buttercream, pipe a rim of buttercream around the edge, and spread the remaining pistachio filling on it.
• Place the final cake layer, top side down, on the filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream.

Notes

1. HOMEMADE PISTACHIO PASTE: you’ll need 6 ounces of shelled pistachios. To remove the skin, bring a small pot filled with 2 cups water to a boil. Soak the pistachios for about 30 seconds. Drain the water and put the pistachios on a clean kitchen towel. Rub it gently to peel off the brown skin.

In a food processor, process the cleaned pistachios for about 2 minutes. The pistachios should start becoming a paste. To thin out the paste, add a tablespoon of water. Continue to add additional tablespoons of water until the mixture becomes smooth (like a nut butter).

Optional add-ins to the pistachio paste: 1 tablespoon tahini (this is in the filling of the Dubai chocolate bar but I don’t think is necessary for the cake); 1 to 2 tablespoons sugar if you want the paste a little sweeter.

FOR THE HOMEMADE KATAIFI: You can make homemade Kataifi by shredding phyllo dough and then toasting it in a large fry pan with a couple tablespoons of butter.

The post Dubai Chocolate Bar Cake first appeared on Cake by Courtney.

Lemon Oreo Cake

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

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

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

Ingredients You Need for this Lemon Oreo Cake

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

How to Make Moist Cake Layers from Scratch

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

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

Oreo Whipped Cream Cheese Filling

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

Ingredients You’ll Need for this Recipe

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

How to Make the Whipped Cream Cheese Filling

To make this filling, you basically have three steps:

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

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

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

Lemon Buttercream

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

Ingredients You’ll Need for this Recipe

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

How to Make the Best Buttercream Frosting

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

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

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

Other Oreo-Inspired Cakes You’ll Love

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Lemon Oreo Cake

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

Course Dessert

Cuisine Cake

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

Servings 20 people

Ingredients

FOR THE CAKE

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

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

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

FOR THE FILLING

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

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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

Happy Valentine’s Day! How will you be celebrating the holiday? My husband Ryan and I don’t normally do anything too special to celebrate, but you know I’ll never say no to cake. These are 5 romantic cake recipes for Valentine’s Day. I may or may not be trying all five of them, but you should definitely pick one or two and try it out this year! 

Obviously, any berry and chocolate combination would be a good choice for Valentine’s Day flavors. While I included a couple of those on this list, I picked a few others that need a little love too. I hope you find one from this list that becomes a new favorite for you and your family. It’s not like you need a holiday as an excuse to eat cake, but it definitely helps with getting motivated to make one! 

5 Romantic Cake Recipes for Valentine’s Day

Romantic Valentine’s Cake #1: Red Velvet Cake with Chocolate Sour Cream Frosting

This cake has the most fluffy cake layers I’ve ever seen. If you’re a fan of red velvet, this would be the perfect cake to celebrate Valentine’s Day. I know red velvet is such a polarizing flavor, so while some of you don’t like it, the good news is that those who do will absolutely love this Red Velvet Cake with Chocolate Sour Cream Frosting! 

Romantic Valentine’s Cake #2: Raspberry Pretzel Crunch Cake

This Raspberry Pretzel Crunch Cake could really be enjoyed any time of the year, but the colors are perfect for Valentine’s Day. The cake is made up of raspberry cake layers, whipped cream cheese frosting, and a raspberry pretzel crunch filling. It’s the perfect combo of sweet and salty, so if your loved one could be described with that same combo, making this cake for them would be the best Valentine’s gift!

Romantic Valentine’s Cake #3: Strawberry Shortcake

It might be a little early in the season to be talking about my Strawberry Shortcake, but I couldn’t resist. I love the classic light pink color it has which is obviously a popular color for Valentine’s Day. The base of this cake comes from my classic vanilla cake recipe and then I fill it with homemade whipped cream and fresh strawberries, and then I finish it off with a strawberry buttercream frosting. I know a strawberry buttercream is a little untraditional but was totally worth it in my case! 

Romantic Valentine’s Cake #4: Chocolate Blackberry Cake

This rich and decadent Chocolate Blackberry Cake is pretty romantic, don’t you think? You will fall in love with the pairing of the sweet blackberry buttercream and bittersweet dark chocolate cake layers. I use my go-to chocolate cake recipe, which ended up blending beautifully with the blackberry compote and fresh blackberries on top. 

Romantic Valentine’s Cake #5: Chocolate Raspberry Swiss Roll with Raspberry Cream

OK, I know this isn’t technically a cake, but it still tastes delicious and would be a great dessert for Valentine’s Day. I went through three rounds of baking this cake before I got it right (as you’ll see in the original post) but I’m glad I kept trying because it tasted absolutely amazing. (Especially with the raspberry cream inside.) This Chocolate Raspberry Swiss Roll with Raspberry Cream could easily become a family tradition for Valentine’s Day! 

5 Romantic Cake Recipes for Valentine’s Day

I hope you enjoy these 5 romantic cake recipes for Valentine’s Day. However you celebrate the holiday, you can’t go wrong with sharing a piece of delicious cake together. If you want more inspiration on your next cake to bake, follow me on Instagram @cakebycourtney where I talk about all things cake! 

If you liked these cake ideas, you can check out these for even more inspiration: 

• 5 Fun Valentine’s Day Cake Ideas
• Valentine’s Day Cakes 
• 7 Cute and Easy Valentine’s Cake Ideas

The post 5 Romantic Cake Recipes for Valentine’s Day first appeared on Cake by Courtney.

This may be a flourless dessert, but you don’t need to be gluten-free to enjoy this cake! Nope. This delicious and decadent Flourless Chocolate Cake is for any kind of chocolate lover! Made with only seven ingredients, this fudgy cake is not only easy to make, it’s also incredibly delicious.

New Year, New Plan

As I was planning my cakes a couple of years ago, I set out to include a few untraditional cakes. And by “untraditional,” I mean, untraditional for me. I love making layered cakes, but there are so many other types of cakes out there and I feel like I was doing you a disservice not featuring them. Of course, layered cakes are still what you’ll mostly see around here, but I love sprinkling in other desserts on occasion. And now, you’ll see a few other types of cakes every once in a while too!

Flourless Chocolate Cake

First up on my “untraditional” Cake by Courtney cake list was a Flourless Chocolate Cake. I’ve always loved a simple flourless chocolate cake and February felt like the perfect time to create my own. I mean, can you think of a more perfect Valentine’s dessert!?

What is Flourless Chocolate Cake?

As I researched flourless chocolate cakes, I noticed nearly every recipe used the same seven ingredients: water, sugar, chocolate, butter, eggs, vanilla, and salt. The difference between recipes was just the amount of each ingredient the author used.

I also noticed that the majority of recipes use a cake “bath.” You may have seen this technique in my Creme Brûlée Cake with the custard layer. By placing your cake pan in a bath of water while it bakes, you add moisture to your oven. The added moisture ensures your cake doesn’t crack too much (which tends to happen to a flourless cake since there are no flour or leavening agents). The water bath also helps ensure that you get an even, steady bake. Since we don’t use any flour or leavening agents in this cake, the slow, steady bake will help the cake to rise evenly. You’ll also notice that without flour and leavening agents like baking powder and baking soda, the cake may settle and sink a little bit after you remove it from the oven. Don’t stress. That’s normal.

Another quick note about this cake – it’s a great one to make ahead of time. In fact, I think it’s best to make it the day before you want to serve it. You’ll just cover the cake pan with plastic wrap and refrigerate it overnight.

Raspberry Sauce

With a dark, decadent chocolate cake, I wanted to compliment it with a couple of additional elements to help balance all the richness. The first is a simple raspberry sauce made with frozen raspberries, sugar, and corn starch. You can make this sauce ahead of time and store it in the refrigerator.

Whipped Crème Fraîche

So with the bittersweet chocolate and sweet raspberry sauce, I felt like the missing flavor element was something tangy. Crème fraîche is a favorite of mine. Have you used it before? It’s something I learned about from Ryan’s parents. Ryan’s dad has used in it whipped cream for years. I love the tangy element it adds to a rich dessert like a chocolate pie, chocolate lava cakes, and this Flourless Chocolate Cake.

Crème fraîche is a soured cream that reminds me of mascarpone and cream cheese actually. If you can’t find crème fraîche, mascarpone would be my second choice in this whipped cream. Cream cheese doesn’t quite work as a substitute because it’s much denser than mascarpone and crème fraîche.

Can’t wait for you to dig into this Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

More Valentine’s Desserts You’ll Love

• Homemade Heart-Shaped Reese’s Peanut Butter Cups
• 5 Fun Valentine’s Day Cake Ideas
• Valentine’s Day Cakes
• 7 Cute and Easy Valentine’s Cake Ideas

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Flourless Chocolate Cake

Rich, dark chocolate flourless cake, sprinkled with cocoa powder and topped with creme fraiche whipped cream and raspberry sauce.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, flourless chocolate cake, gluten free

Servings 20

Ingredients

FOR THE CAKE

• 1/2 cup (115 g) water
• 1 cup (200 g) granulated sugar
• 12 tbsp (170 g) unsalted butter
• 1/2 tsp (3 g) salt
• 18 ounces (510 g) dark chocolate
• 7 large eggs
• 1 tsp. (4 g) vanilla

FOR THE WHIPPED CREAM

• 2 cups (462 g) heavy whipping cream
• 8 oz. (227 g) creme fraiche
• 1 cup (125 g) powdered sugar measured and then sifted
• 1 tsp. (4 g) vanilla extract

FOR THE RASPBERRY SAUCE

• 10 oz. (283 g) frozen raspberries
• 1/2 cup (100g) granulated sugar
• 2 tsps. (4 g) corn starch

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• Spray one 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray again and set aside.
• In a medium saucepan, add the water, sugar and salt. Bring the mixture to a boil, stirring occasionally to make sure the sugar dissolves completely.
• While the water mixture boils, combine the chocolate chips and butter in a medium sized mixing bowl.
• Pour the hot water mixture over the chocolate chips and butter. Stir until the chocolate and butter are melted and create a silky, smooth texture. Let cool for about 10 minutes before you add the eggs. We don't want to cook the eggs!
• In a small bowl, whisk the eggs and vanilla. Add the egg mixture to the chocolate mixture and mix well. No beating required, just mix with a wooden spoon or spatula.
• Pour the batter into the prepared pan.
• Place the 8-inch cake pan in a larger baking dish. Place the baking dish on the middle rack of the oven and then pour hot water into the larger baking disk to create a "bath" for the cake. You need enough water to go half way up the side of the 8-inch cake pan.
• Bake for 55 to 60 minutes.
• Don't be alarmed if the cake rises and then sinks slightly. Remember, there's no flour or leavening agents in this cake. A little sink is normal.
• Remove the cake pan from the baking dish, and allow the cake to cool for one hour at room temperature, then cover it with plastic wrap at refrigerate for at least 2 hours or overnight.

FOR THE WHIPPED CREAM

• In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the crème fraîche. Cover and refrigerate until you're ready to use.

FOR THE RASPBERRY SAUCE

• In a medium sauce pan, combine the raspberries, sugar and corn starch. Cook over medium heat until the raspberries soften and release juices.
• Reduce the heat to low and cook for about 5 minutes.
• Puree the mixture until smooth and then strain. Return the mixture to a low heat and cook for another 5 minutes to thicken a bit more.
• Refrigerate until ready to use.

ASSEMBLY

• There's actually not much to assemble, but I did want to mention that I dusted some cocoa powder over the top of the cake before serving.
• Also, as I mentioned earlier, this is a great cake to make ahead of time and is best served a little cold.

The post Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day first appeared on Cake by Courtney.

Gingerbread Cranberry Cake

With Christmas around the corner, I have another new cake that would be perfect for your holiday gatherings. Whether you’re getting together with family or keeping your celebrations small, having cake as your dining table centerpiece is always a good idea!

This week’s new cake is my Gingerbread Cranberry Cake. Gingerbread is one of my favorite holiday desserts this time of year. In fact, I’ve made a few gingerbread cakes in the past that I think you’ll also love:

More Gingerbread Cakes to Love

HOW TO MAKE MOIST CAKE FROM SCRATCH

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

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

How to Make Buttercream Frosting

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

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

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

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

HOW TO MAKE CANDIED CRANBERRIES

• Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
• Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
• Remove cranberries from syrup and roll in remaining ½ cup sugar. You’ll need to roll them a few times to get a couple of layers of sugar on them.
• Set cranberries aside to dry for an hour or so.

More Christmas Cakes to Love

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Gingerbread Cranberry Cake

Gingerbread cake layers with cranberry compote and white chocolate buttercream.  

Course Dessert

Cuisine Cake

Keyword Cranberry Compote, Gingerbread Cake, gingerbread cranberry cake, Gingersnap, white chocolate buttercream

Servings 1 3-layer, 6-inch cake

Ingredients

FOR THE CAKE

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter room temperature
• 3/4 cup (165 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 6 ounces white chocolate
• 1/4 cup heavy whipping cream
• 1 teaspoon (4.2 g) vanilla
• generous pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE CANDIED CRANBERRIES

• 2 cups (200 g) fresh cranberries
• 1 1/2 cups (300 g) sugar, divided
• 1 cup (236.6 g) water

FOR THE COMPOTE

• 2 cups (200 g) fresh cranberries
• 1 cup (200 g) sugar
• 1/2 cup (118.3 g) water
• 1 tablespoon (8.12 g) cornstarch, sifted

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a medium bowl, whisk together the dry ingredients and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
• Add in the brown sugar and beat together on medium speed for another 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter into the prepared pans (about 16 ounces in each 8-inch pan).
• Bake 25 to 30 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans. 
• Cool on a wire rack before de-panning.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Melt white chocolate and cream together until smooth consistency and then add to butter.
• On low speed, gradually add the powdered sugar, followed by the vanilla, and salt.
• Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.

FOR THE CANDIED CRANBERRIES

• Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
• Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat. Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
• Remove cranberries from syrup and roll in remaining ½ cup sugar. You’ll need to roll them a few times to get a couple of layers of sugar on them.

  Set cranberries aside to dry for an hour or so.

FOR THE COMPOTE

• In a saucepan, combine the cranberries, sugar and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
• When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don’t sift the cornstarch, you’ll likely get white clumps in the compote that are hard to dissolve.) You can use a fork or potato masher to help break up the cranberries as well.
• Allow the cranberries to simmer for another 5 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.

ASSEMBLY

• Place the first cake layer (top side up) on a cake board. Spread about 1/2 cup of the buttercream evenly over the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Spread half of the cranberry compote across the buttercream.
• Repeat these steps for the second layer and then place the third cake layer, top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. This coat of frosting does not need to look pretty, it’s simply to lock in the crumbs so they don’t get into the final coat of frosting. Freeze the cake for 10 minutes. 
• After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream and candied cranberries.

The post The Best Gingerbread Cranberry Cake first appeared on Cake by Courtney.

Pistachio Cranberry Cake

Just when I thought I was done with my Christmas cakes, I have another ide: pistachio and cranberry! The idea for this cake actually came from the colors, pink and green. This color combination has been a popular one over the last few years for Christmas decorations. While I love a classic red and green Christmas, I actually have loved a splash of pink thrown into it all.

Pistachio Cake

I immediately thought of my Pistachio Chocolate Chip Cake. I made this one earlier in the year. You’ll see the cake recipe has mini chocolate chips and a vanilla buttercream with a hint of lime. It’s delicious! I knew the layers would be perfect for this cake, minus the chocolate chips.

You’ll see the cake batter calls for Jell-O pistachio pudding mix. This is essential to getting the pale green color. I didn’t add any additional coloring. If you can’t find pistachio pudding mix, you can substitute it for vanilla pudding mix and add a drop of green food coloring.

Cranberry Compote

For the compote, I referred to a recipe I’ve used in my Cranberry White Chocolate Cake and my Citrus Cranberry Cake. The flavor is outstanding and I love the texture it adds to the cake.

The compote is quite easy to make!

Two suggestions for the compote:

• Make it a day ahead of time so that it has time to chill and thicken.
• Sift the corn starch to avoid getting white clumps of corn starch in your compote.

Buttercream

For the buttercream, I used my basic buttercream recipe as the base and then added a few tablespoons of the cranberry sauce from the compote. To make sure you don’t get chunks of cranberry in the buttercream, be sure to strain the thickened sauce from the compote before you add the sauce to the buttercream.

The sauce adds a beautiful, natural pink color, but you’ll notice it doesn’t create a super strong cranberry flavor. That’s on purpose. With the compote having such a dominant flavor, I let the buttercream compliment the compote.

Enjoy!

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Pistachio Cranberry Cake

Pistachio cake layers with cranberry compote and cranberry buttercream.

Course Dessert

Cuisine Cake

Keyword Christmas Cake, Cranberry Compote, Pistachio Cake, Pistachio Cranberry Cake

Servings 20 people

Ingredients

For the Cake

• 12 tbsp. (169.5 g) unsalted butter room temperature
• 1 1/2 cups (300 g) granulated sugar
• 3 large egg whites room temperature
• 2 large egg room temperature
• 1 cup (240 g) buttermilk room temperature
• 1 tsp. (4.2 g) pure vanilla extract
• 2 3/4 cups (316 g) cups cake flour
• 3/4 cup (115 g) finely ground pistachios
• 1 package pistachio Jell-O pudding mix 3.4 ounce package
• 1 tbsp. (12 g) baking powder
• 1/2 tsp (2.8 g) salt
• zest of one large lime

For the Cranberry Compote

• 12 ounces (340 g) fresh cranberries
• 1/2 cup (118.3 g) water
• 1 cup (200 g) granulated sugar
• 1 tbsp. ( 8 g) corn starch sifted

For the Buttercream

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 teaspoon (4.2 g) vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• Pinch of salt
• 4 tbsp. (58 g) strained juice from cranberry compote
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

For the Cake

• Preheat your oven to 350 degrees F. Spray three 8- inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size bowl, combine the egg whites, whole eggs, and vanilla. Set aside.
• In another mixing bowl, combine the cake flour, pistachios, baking powder, salt, lime zest and Jell-O mix. Stir with a whisk and then set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and the sugar until light and fluffy, about two minutes.
• Add the egg mixture in a few additions, making sure to scrape down the sides and bottom of the bowl between each one. Beat until well blended, about one minute.
• With your mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour mixture. Between each addition, you're only mixing for about 10-20 seconds. Once all of the flour mixture and buttermilk are added, keep your mixer on low speed and mix until the ingredients are incorporated. This should only be about 30 seconds or so. Make sure to scrape down the bottom and sides of the bowl and mix again for just 10 to 20 seconds. Over mixing your batter will cause it to sink, not rise, or taste dense.
• Divide batter evenly among your prepared pans, about 16 oz of batter in each for the 8-inch pans or 12 oz in the 6-inch pans.
• Bake the cakes for about 22 to 25 minutes, or until a toothpick comes out with a few crumbs on it. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
• After the cakes are cooled completely, level the tops, if needed. You'll then wrap each cake layer in plastic wrap and freeze for at least an hour before decorating. It's important to use slightly-chilled cakes when you decorate. The colder cakes will make it easier to handle and you'll have less crumbs get into your crumb coat.
• If you're making the cakes several days ahead of time, you'll freeze the layers and then give them about 30 to 60 minutes to thaw before decorating.

For the Cranberry Compote

• In a saucepan, combine the cranberries, sugar and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
• When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don't sift the cornstarch, you'll likely get white clumps in the compote that are hard to dissolve).
• Allow the cranberries to simmer for another 5-10 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.

For the Buttercream

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Slowly add the heavy cream, followed by the vanilla, pinch of salt and strained cranberry sauce. Once incorporated, turn the speed to medium-high and beat the frosting for 3 to 5 minutes.
• Be sure to mix the frosting by hand with a spatula or wooden spoon before apply your final coat of frosting. This will help push out the air pockets and create a silky, smooth buttercream which will be easier for you to smooth.

Assembly

• Spread a little dollop of frosting on a cake board or cake plate to hold your cake in place. Place your first cake layer, top side up, in the center of the cake board.
• Evenly spread about 3/4 cup frosting over the cake and then pipe a small rim of frosting around the edge of the cake to create a barrier for the cranberry compote.
• Fill the center of the cake with about 1/2 to 3/4 cup compote. You don't want to over fill the center so the compote doesn't spill out the sides. Reserve any left over compote and serve a scoop of it with the slice of each cake.
• Follow these steps for the next cake layer and filling.
• Place the final cake layer, top side down, on the last layer of filling.
• Apply a thin layer of frosting around the entire cake. This is your crumb coat, which will lock in your crumbs. Freeze the cake for 10 to 15 minutes.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.
• Use fresh cranberries and pistachios for decorating.

Notes

If you want to pipe additional decorations on or around your cake, I suggest making an extra half batch of my frosting. 

The post A Perfect Christmas Cake: Pistachio Cranberry Cake first appeared on Cake by Courtney.

See’s Candies-Inspired Scotchmallow Cake

When it comes to crafting a dessert masterpiece, every element matters. This Scotchmallow-inspired cake draws on the richness of four key components: moist chocolate cake, gooey salted caramel, pillowy marshmallow, and velvety chocolate buttercream. Each layer brings a unique flavor and texture, creating a dessert that’s as decadent as it is unforgettable.

See’s Candies: A Rich Family Tradition

See’s Candies has long been a favorite treat and tradition for our family. There’s not a Christmas at Ryan’s parents’ house that doesn’t include boxes and boxes of See’s Candies. Every night after dinner, Ryan’s dad grabs a box of the hand-selected chocolates and places them out for dessert. My go-to is anything with caramel, usually the dark caramel patty or Scotchmallow, while Ryan and Westin grab a Bordeaux or vanilla cream, and Avery snags a raspberry cream or caramel patty.

We all have our favorites and it wouldn’t be Christmas without See’s Candies nearby.

Why Scotchmallow Cake?

I love how the Scotchmallow candy blends smooth chocolate, buttery caramel, and fluffy marshmallow. My cake version of this candy takes those classic flavors to the next level, offering a multi-layered dessert that’s perfect for birthdays, holidays, or any special occasion.

Homemade Elements of a Scotchmallow Cake

To capture the essence of a Scotchmallow, we’ll be making four elements:

• Chocolate Cake – rich and moist, while also soft and sturdy. We achieve this texture using high-quality cocoa powder (like Extra Brute Cacao Barry), as well as buttermilk and sour cream. These layers are tall and you’re going to love them.
• Caramel – Salted caramel is the perfect balance of sweetness and salt, adding complexity to each bite – especially with my homemade recipe. For a full tutorial for making caramel: check out this video on my YouTube channel: https://youtu.be/-EeOAlv0yCM
• Marshmallow – adding this homemade marshmallow layer is essential in recreating this classic candy. The light, airy texture is the perfect addition to the richness of the other elements. This will likely be a little wider than the cake layers. Once you add it to the cake, you can trim it with kitchen sheers.
• Chocolate Buttercream – to top if off, we’ll add a silky, smooth chocolate buttercream. If you want lots of buttercream to decorate with, do a 1.5x batch.

Step-by-Step Recipe

1. Prepare the Chocolate Cake Layers

Bake three 8-inch chocolate cake layers. The cake should be dense yet moist, providing a sturdy base for the fillings. Let them cool completely before assembly. As mentioned, these layers are pretty tall, making this a tall cake. You’ll love the drama of it!

2. Make the Caramel Filling

To make caramel from scratch, cook the sugar, water, and corn syrup (which helps to prevent it from crystallizing) until amber, then mix in heavy whipping cream, vanilla and salt. You can make this ahead of time, as it will thicken as it cools. For a visual tutorial for making homemade caramel: check out my YouTube channel: https://youtu.be/-EeOAlv0yCM

3. Whip Up the Marshmallow

Whip a hot sugar syrup (made from water, sugar, and corn syrup) into bloomed gelatin until fluffy and thick, then spread into a pan to set. Once firm, dust with powdered sugar and a little cornstarch to prevent sticking. Don’t forget, you might need to trim the marshmallow a little once you add it to the cake.

4. Make Chocolate Buttercream

Beat together, butter, chocolate ganache, powdered sugar, vanilla, and salt to create the most gorgeous, silky-smooth buttercream. This buttercream is so delicious. I had just enough to put 1/2 cup buttercream between the layers and frost the cake. If you want to be more generous with the buttercream or have some for extra designs, make 1.5x the batch below.

5. Assemble the Cake

• Place one cake layer on a serving plate.
• Add a layer of marshmallow.
• Pipe a rim of buttercream around the cake layer.
• Spread a generous layer of caramel filling.
• Repeat with the remaining cake layers, ensuring an even distribution of flavors.
• Cover the cake with the remaining buttercream (details below).

Tips for Perfecting Your Scotchmallow Cake

• Use high-quality chocolate for the best flavor – Extra Brute Cacao Barry is my favorite
• Chill the cake layers before frosting to prevent crumbs from mixing into the buttercream.
• Add sea salt to the caramel for a delightful sweet-and-salty contrast.

Why This Cake Stands Out

This Scotchmallow-inspired cake is not just a dessert; it’s a nostalgic experience for See’s Candies lovers. The combination of chocolate, caramel, and marshmallow offers a rich and satisfying bite, making it an unforgettable centerpiece for any gathering.

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Scotchmallow Cake

Flavorful and moist chocolate cake layers topped with chocolate buttercream, homemade marshmallow, and the most delicious homemade salted caramel.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, Chocolate Cake, Scotchmallow Cake, See’s Candies

Ingredients

FOR THE MARSHMALLOW

• 3/4 (180 ml) cup water
• 3 envelopes, .25 oz each unflavored gelatin
• 2/3 (210 g) cup light corn syrup
• 2 cups (400 g) granulated sugar
• 1 tablespoon (13 g) vanilla extract
• 1/4 cup (31 g) powdered sugar

FOR THE CHOCOLATE CAKE

• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 5 large eggs, at room temperature
• 3 1/4 cups (373.75 g) cake flour
• 3/4 cup (75 g) dark cocoa powder
• 1 1/2 teaspoons (8 g) salt
• 2 cups (480 g) buttermilk, at room temperature
• 1 1/2 tablespoons (21 g) white distilled vinegar
• 2 1/2 teaspoons (10 g) baking soda
• 1/2 cup (120 g) sour cream, at room temperature

FOR THE SALTED CARAMEL

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 1 teaspoon (7 g) light corn syrup
• 3/4 cups (180 g) heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 teaspoon (6 g) salt

FOR THE CHOCOLATE BUTTERCREAM

• 1/4 cup (60 g) heavy whipping cream
• 8 ounces dark chocolate
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) vanilla extract
• Pinch of salt
• Make an extra 1.5x batch if you want additional buttercream for decorating.

Instructions

FOR THE MARSHMALLOW

• Line two 8-inch by 2-inch round cake pans with plastic wrap. Spray with non-stick cooking spray and set aside.
• Place 1/2 cup of the water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water. Let it soak without stirring.
• Meanwhile, combine the remaining 1/4 cup water, corn syrup and sugar in a medium size saucepan over medium heat.
• Bring the mixture to a boil and let it boil for about a minute.
• Turn the heat off. With the mixer on medium speed, carefully and slowly pour the hot sugar mixture into the gelatin mixture. Add the vanilla.
• Continue to beat the mixture on high for 10 to 12 minutes. The mixture should look fluffy and reach stiff peaks.
• Divide the marshmallow fluff into the prepared pans. Use a greased spatula to smooth the tops.
• Spray two more pieces of plastic wrap with non-stick spray and then place one piece of plastic wrap on each of the marshmallow layers, pressing down lightly to seal the candy.
• Allow the marshmallow candy to rest overnight.
• Using a shallow dish, evenly spread the powdered sugar over the dish and then dip each marshmallow layer in the powdered sugar (top and bottom).
• NOTE: When you assemble the cake, you may need to use scissors to trim the sides of the marshmallow layers if they are bigger than the cake layers.

FOR THE CHOCOLATE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two minutes, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Fold in the sour cream until no streaks remain.
• Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 33-38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

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

  NOTE: These layers are about 2-inches thick, which means the cake will be nice and tall!

FOR THE SALTED CARAMEL

• Mix the sugar, water and corn syrup in a small saucepan over medium heat.
• Bring the mixture to boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.

FOR THE CHOCOLATE BUTTERCREAM

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

FOR ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Spread about 2/3-3/4 cup of the chocolate buttercream on top of the cake layer with an offset icing spatula.
• Place one of the marshmallow layers on top of the buttercream and then pipe a rim of buttercream around the edge of the marshmallow.
• Gently spread 1/3 cup of the caramel over the cake marshmallow.
• Repeat for second cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Top with remaining caramel.

The post See’s Candies-Inspired Scotchmallow Cake first appeared on Cake by Courtney.

Why a Raspberry Cream Chocolate-Inspired Cake?

See’s Candies Raspberry Cream chocolates are a harmonious blend of rich dark chocolate and fruity raspberry and a family favorite at the Rich house. This cake captures that same magic by layering bold flavors and luxurious textures. It’s a perfect tribute to the candy, offering a sophisticated and deeply satisfying dessert experience.

Key Elements of the Cake

1. Dark Chocolate Cake Layers

The base of this cake is all about depth and richness.

• Bold Chocolate Flavor: Use dark cocoa powder, like Extra Brute Cacao Barry for intense flavor.
• Moist Texture: Ingredients like buttermilk, oil and water ensure a tender crumb and amplify the chocolate taste (this makes for a thin batter, but don’t let that scare you).

2. Raspberry Filling

The raspberry cream center is the star of this cake, offering a burst of tartness to balance the rich chocolate.

• Tangy and Sweet: Cook fresh or frozen raspberries with sugar and a touch of lemon juice to enhance their natural flavor.
• White Chocolate: Adding the warm raspberry compote over white chocolate, creates a delicious raspberry ganache.
• Freeze Dried Raspberries: The freeze dried raspberries help to enhance the flavor, while also create a dense, fudge-like filling, reminiscent of the candy.

3. Chocolate Fudge Frosting

The cake is crowned with a luscious chocolate fudge frosting, tying everything together.

• Rich and Velvety: Made with butter, cocoa powder, and melted dark chocolate, this frosting is indulgent and smooth.
• Deep Chocolate Flavor: Its bittersweet notes enhance the dark chocolate layers while harmonizing with the raspberry filling.=

How to Assemble the Cake

1. Bake the Dark Chocolate Cake Layers: Let the layers cool completely before assembling to prevent melting the filling or frosting.
2. Prepare the Raspberry Filling: Spread a generous layer of raspberry filling between each cake layer for a vibrant pop of flavor.
3. Frost with Chocolate Fudge Frosting: Cover the cake with a thick coat of fudge frosting, smoothing it out for a professional finish.

Why This Cake Stands Out

This See’s Candies Raspberry Cream-inspired cake is more than just a dessert; it’s a celebration of rich flavors and elegant textures. The combination of dark chocolate and tangy raspberry offers a perfect balance that will delight both chocolate lovers and fruit fans alike.

Perfect for Any Occasion

Whether you’re hosting a party, celebrating a milestone, or simply craving something indulgent, this cake is sure to impress. Its stunning appearance and bold flavors make it a crowd-pleaser for any gathering.

Recreating the magic of See’s Candies Raspberry Cream in cake form is easier than you think. With its rich chocolate layers, tangy raspberry filling, and velvety fudge frosting, this cake delivers a luxurious dessert experience that you won’t forget.

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See’s Candies-Inspired Raspberry Cream Cake

Dark chocolate cake with raspberry ganache filling and chocolate fudge frosting.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Fudge Frosting, Raspberry Cream Cake, See’s Candies

Ingredients

For the Dark Chocolate Cake

• 2 cups (240 g) all purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, room temperature
• 2 teaspoons (8.4 g) raspberry emulsion
• 1 cup (236.6 g) hot water

For the Raspberry Filling

• 12 ounces fresh or frozen raspberries (thawed if using frozen to help reduce the water)
• 8 ounces white chocolate chips
• 1 ounce about a cup, freeze dried raspberries

For the Fudge Buttercream

• 1 1/4 cups (282.5 g) unsalted butter, room temperature
• 1 cup (125 g) powdered sugar, measured then sifted
• 3/4 cup (88.5 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 2 teaspoons (8.4 g) vanilla extract
• 10 ounces (283 g) dark or semi-sweet chocolate, melted and cooled slightly
• 1/2 teaspoons (3 g) salt

Instructions

For the Dark Chocolate Cake

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and raspberry emulsion.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a spatula.
• Pour the batter into the prepared pans (about 16 ounces in each pan) and bake for 23 to 27 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 10-15 minutes before inverting onto cooling racks to cool completely.

  Wrap the cake layers with plastic wrap and freeze for at least an hour before assembling the cake.

For the Raspberry Filling

• In a medium sauce pan, cook the frozen raspberries over medium heat. As they soften, use a potato masher or a fork to break up the raspberries to release the juices. Allow the berries to simmer on low for about 15 minutes to thicken and allow the water to evaporate. The berry mixture should coat a spoon when it's thickened a little. If you need to, you can add a tablespoon of sifted cornstarch (while the mixture is cooking), to help thicken it.
• Once the berries have cooked through and juice has thickened a little, pour the berries into a fine-mesh sieve that is set over a bowl. Push the juices through to remove the seeds. You'll use about 3/4 cup of the seedless juice but don't throw the rest away. Save it in an airtight container in case you need to thin your mixture later.
• In a microwave safe bowl, pour the hot raspberry puree over the white chocolate chips. Stir until the white chocolate chips melt. If needed, microwave for 30 seconds to melt the chips completely. Stir until smooth.
• In a separate bowl, crush the freeze-dried raspberries into a fine crumb. Push through a fine-mesh sieve to remove the seeds. Discard the seeds and add the raspberry powder to the ganache. Stir until blended. This should start to thicken the mixture.
• Allow to cool to room temperature before adding to the cake. The ganache will thicken as it cools. The texture of the raspberry ganache should be thick, but easily spreadable. If it's too thin, refrigerate it for about 20 minutes or so to set more. To thicken even more, add additional freeze dried raspberry powder.

For the Fudge Frosting

• NOTE: This frosting is quite a bit different than my chocolate buttercream. This texture is denser, more decadent and fudge-like. If you don't want that texture, you can search "chocolate buttercream" or "black buttercream" for alternatives.

  In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky.
• In food processor, combine the butter, powdered sugar, cocoa, and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and bottom of the bowl about half way through.
• Add corn syrup and vanilla and mix until just combined, about 20 to 30 seconds.
• Scrape down the sides and bottom of the bowl and then add the melted chocolate. Pulse until the mixture is smooth and creamy, about 30 seconds.
• This frosting will get darker as it sets.

Assembly

• Place the first cake layer, top side up, on a cake board or cake stand. Spread half of the raspberry filling over the top of the cake.
• Place a second chocolate cake layer on top and repeat with the filling.
• Cover the entire cake with a thin coat of the fudge frosting. Freeze the cake for 15 to 20 minutes and then continue to frost the cake with the remaining frosting.

Keywords: Raspberry chocolate cake recipe, See’s Candies Raspberry Cream cake, dark chocolate raspberry cake, chocolate fudge frosting, raspberry filling for cake, homemade layer cake recipe, gourmet chocolate dessert.

The post See’s Candies-Inspired Raspberry Cream Cake first appeared on Cake by Courtney.

Pumpkin Gingersnap Cake

As the leaves start to fall and the air gets crisp, there’s nothing better than diving into rich, spiced baked goods that capture the essence of autumn. One standout recipe that combines two of the season’s most iconic flavors—pumpkin and gingersnap—is my Pumpkin Gingersnap Cake. Courtney. It’s a layered beauty that marries the earthy sweetness of pumpkin with the warming spices of gingersnap cookies, all wrapped up in a luscious cream cheese frosting.

In this blog post, I’ll walk you through how to make this delightful Pumpkin Gingersnap Cake, breaking down each step and sharing some tips along the way. Whether you’re looking to impress at a fall gathering or simply treat yourself, this cake will become a go-to seasonal favorite!

What Makes Pumpkin Gingersnap Cake So Special?

My Pumpkin Gingersnap Cake is special for many reasons, but the combination of flavors is what truly sets it apart. The pumpkin adds natural moisture and sweetness, while the crushed gingersnap cookies deliver a bold punch of spice, creating a perfect harmony in each bite. This cake is not only flavorful but also beautifully textured—thanks to the balance of soft pumpkin cake and crunchy gingersnap bits. Topped off with a tangy cream cheese frosting, every bite is a fall-flavored dream!

Key Ingredients for Pumpkin Gingersnap Cake

Here’s a quick look at the standout ingredients that make this cake irresistible:

1. Pumpkin Puree: This is the base of the cake, adding moisture, color, and flavor. Make sure you use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
2. Gingersnap Cookies: The crushed cookies are folded into the batter, creating a lovely contrast of texture and adding those classic ginger, cinnamon, and molasses notes.
3. Warm Spices: Cinnamon, ginger, nutmeg, and cloves elevate the flavor of the pumpkin cake, making it taste like autumn in every bite.
4. Cream Cheese Frosting: The tangy sweetness of cream cheese frosting is the perfect complement to the warm spices of the cake, balancing richness with a touch of acidity.

Tips for Success

1. Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before you start baking. This ensures smoother mixing and better consistency.
2. Crush the Gingersnaps Well: You want fine crumbs rather than large chunks, so use a food processor or crush them in a zip-top bag with a rolling pin.
3. Chill the Cake Before Slicing: After assembling and frosting the cake, chill it for about 30 minutes before slicing. This helps set the frosting and makes for cleaner, more defined slices.
4. Don’t Overbake: Keep a close eye on the cake layers while baking. Overbaking can result in dry cake, so remove them from the oven as soon as a toothpick comes out clean.

My Pumpkin Gingersnap Cake is the perfect way to celebrate the flavors of fall. With its tender pumpkin cake, warm spices, and crunchy gingersnap bits, this cake is truly a showstopper for any autumn occasion. Plus, the cream cheese frosting ties everything together with a creamy, tangy finish that keeps you coming back for another slice.

Whether you’re baking for a special occasion, a family gathering, or just because you love fall flavors, this cake is sure to impress. Give it a try and let me know how it turns out! Happy baking!

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Pumpkin Gingersnap Cake

Moist and flavorful pumpkin cake layers filled with cream cheese frosting, gingersnap crumble and cinnamon chip ganache.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE CRUMBLE

• 1/2 cup (45 g) quick cooking oats
• 1/4 cup roughly chopped gingersnap cookies about 2 cookies
• 1/2 cup finely ground gingersnap cookies about 8 cookies
• 3 tablespoons (65.6 g) molasses
• 1/4 cup (55 g) brown sugar packed
• 3 tablespoons (42.3 g) unsalted butter melted
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (1.4 g) salt

FOR THE BUTTERCREAM

• 7 cups (875 g) powdered sugar measured and then sifted
• 6 ounces cream cheese room temperature
• 1 1/2 cup 3 sticks (339 g) unsalted butter slightly cold
• 2 teaspoons (8.4 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1 cup (150 g) cinnamon chips
• 1/3 cup (77 g) heavy cream

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and 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, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE CRUMBLE

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium-sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand. 
• Pour the mixture over the parchment paper and spread it out evenly. Bake for 10 minutes, stirring the mixture about halfway through.
• Let it cool completely and then crumble the mixture into smaller pieces. The mixture will still be soft when you take it out of the oven. It will harden as it cools.

FOR THE BUTTERCREAM

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
• Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
• Add the vanilla and beat for another 1-2 minutes.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

FOR THE GANACHE

• Place the cream in a microwave safe bowl. Heat in the microwave for 30 seconds. Alternately, you can heat the cream over the stove.
• Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky. Allow to cool, but not set, before using on your cake.

ASSEMBLY

• After leveling each cake layer, place the first cake layer, top side up, on a cake board. Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
• Repeat these steps for the next two cake layers. Finish by placing the final cake layer, top side down, on top of the last layer of filling. 
• Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This layer of frosting doesn’t need to look pretty, it’s simply functional. We want to lock in any crumbs. Freeze the cake for 10 minutes.
• After the crumb coat is set, apply the rest of the frosting and drip.

The post Pumpkin Gingersnap Cake first appeared on Cake by Courtney.

Pumpkin Biscoff Cake

Don’t tell peanut butter, but I have a serious obsession with Biscoff. This caramelized crunchy cookie is best known for its appearance on Delta flights, but has become one of the most popular ingredients in my cakes. In fact, my Biscoff Cake, is my most-made layered cake recipe. Once you try it, you realize it’s the perfect flavor pairing to SO many things!

My Favorite Biscoff-Inspired Cakes

See what I mean? It goes with EVERYTHING!

It’s a wonder how I’ve never paired it with pumpkin before today!

Pumpkin and Biscoff are truly made for each other. The spices and flavors in each are a match made in heaven and make for the best fall cake!

What is in a Pumpkin Biscoff Cake?

For my Pumpkin Biscoff Cake, we’ll be making four different elements:

• Biscoff cake layers
• No-bake pumpkin cheesecake filling
• Biscoff, oat, and pecan crumble
• Biscoff pecan buttercream

Sounds dreamy, right? It is!

Moist and Delicious Biscoff Cake

The Biscoff cake layers are incredibly moist and flavorful. We’re using nearly an entire pack of cookies to create the layers, which has a slightly different texture compared to other cakes you might be used to. The texture of my Biscoff cake is first and foremost: MOIST! You’ll also find that with the cookies, brown sugar and two cups of buttermilk, these Biscoff cake layers are slightly more dense.

NOTE: when we talk about a dense cake, it’s definitely not a bad thing. Some cakes are meant to be dense and that dense texture contributes to the overall texture and flavor combination we’re going for in some cakes.

TIP: cake layers are the perfect element of a cake to make ahead of time. Once you’ve baked the layers, let them cool completely, and then wrap them in plastic wrap. Once the layers are wrapped, you can store them in the freezer for a couple weeks. Just make sure to let them thaw for about 30 minutes before you start decorating.

No-Bake Pumpkin Cheesecake

The no-bake pumpkin cheesecake we’re using in the filling is a homerun in not just flavor, but also ease! With no baking time required, you can whip up this cheesecake filling in less than 10 minutes. You can even use it as an actual pie filling and place it on top of a graham cracker or Biscoff pie crust!

Biscoff, Oat, and Pecan Crumble

One thing to know about me, if you don’t already, is how much I love a little “crunch” in my cakes! I think the crunchy texture of a crumble or crust adds so much to a cake. For this cake, we’re using Biscoff cookies, oats, and pecans in the crumble.

To make the crumble, you’ll pulse the ingredients together in a food processor and then bake for a few minutes. Make sure to let the crumble cool completely before using the cake.

Good luck not eating it all before you actually use it!

Biscoff Pecan Buttercream

To finish off the cake, we’re pairing Biscoff cookie butter with pecans in an incredibly decadent buttercream. Below you’ll see easy instructions for making your own pecan nut butter. You can certainly use a pecan paste or another nut butter of your choosing, but I highly recommend pecans. The flavor goes so well with the ginger, caramel, and cinnamon flavors of the cookies.

Frequently Asked Questions

More Biscoff and Pumpkin Cakes to Love

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Pumpkin Biscoff Cake

Biscoff cake with pumpkin cheesecake filling, Biscoff oat and pecan crumble, and pecan Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Biscoff Cake, cheesecake, pecan buttercream, Pumpkin, pumpkin cheesecake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE CRUMBLE

• 5 (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (55 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) pecans
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE CHEESECAKE FILLING

• 1/2 cup (120 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 8 ounces cream cheese
• 1/2 cup (113 g) pumpkin puree
• 2 tablespoons (25 g) brown sugar, packed
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (2.6 g) pumpkin pie spice

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
• Pecan butter recipe above
• 1/2 cup (125 g) Biscoff cookie butter
• 6 cups (750 g) powdered sugar, measured and then sifted
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse all of the ingredients (except for the butter) a few times. We just want to break up the cookies and nuts a bit. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Add the butter and pulse a few more times to create clusters. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring the mixture to break it up halfway through. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

FOR THE CHEESECAKE FILLING

• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth, about 2 minutes.
• Add the pumpkin puree, vanilla, brown sugar, and pumpkin pie spice. Mix until smooth.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.



FOR THE 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, add the pecan butter and Biscoff cookie butter. Mix until well combined and smooth.

  Gradually add the powdered sugar.
• 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 (Option 1: Six Layers, Naked Cake)

• Divide each cake layer in two, horizontally, using a cake leveler or serrated knife. You should have six thin cake layers.
• 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 1/2 cup of buttercream across the cake layer, leaving about an inch clear around the edge of the cake.
• Pipe buttercream dollops around the entire edge of the cake, using the Wilton 8B tip.
• Fill the center with about a half cup of the pumpkin cheesecake filling.
• Sprinkle 1/3 cup of the Biscoff crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps with the remaining 5 layers of cake.
• Place the final cake layer, top side down, on the filling.
• Decorate the top of the cake using the remaining buttercream and crumble.

ASSEMBLY (Option 2: Three Layers, Fully Frosted)

• 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 1/2 cup of buttercream across the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with a generous cup of the pumpkin cheesecake filling.
• Sprinkle a half cup of the crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps.
• Place the final cake layer, top side down, on the second layer of 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, and decorate with crumble.

The post Pumpkin Biscoff Cake with Pumpkin Cheesecake Filling first appeared on Cake by Courtney.

This Best Ever Cookies and Cream Cake is truly that! BEST EVER!

The Most Delicious Chocolate Cake Recipe

This chocolate cake is my go-to chocolate cake. I’m in love with it. I worked on it for years and it’s truly one of my favorite cakes of all time. If you haven’t made this cake before, you’ll notice the recipe calls for “dark” cocoa powder, which will make the cake nearly black and create a beautifully rich flavor.

I typically use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. Just be sure to use dark cocoa powder. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream.

Cookies and Cream Filling

If you’ve had my Grasshopper Pie Cake and loved it, I’m about to make your day! The filling in my Best Ever Cookies and Cream Cake uses the same base – sans mint emulsion and mint Oreos. Instead, it’s just whipped cream and Oreos folded into a mixture of cream cheese and powdered sugar. It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!

The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.

Oreo Buttercream

For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. I think it’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos. I recommend using a blender or food processor to create sand-like crumbs out of the Oreos. That way, you won’t have a ton of chunks in your buttercream.

You’ll top with the chocolate drip, extra frosting and cookies and have the Best Ever Cookies and Cream Cake!

Enjoy!

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Cookies and Cream Cake

Dark chocolate cake layers with a cookies and cream filling, Oreo buttercream and a chocolate drip.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Cookies and Cream Cake, Oreo, Oreo Buttercream

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Inactive Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Author Courtney Rich

Ingredients

For the Cake

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

For the Filling

• 3/4 cup (173.25 g) heavy whipping cream
• 6 ounces cream cheese, softened
• 2 cups (250 g) powdered sugar, measured and then sifted
• 8 Oreo cookies, broken into chunks

For the Buttercream

• 6 Oreo cookies, pulverized into fine crumbs
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (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.

For the Drip

• 1 cup (150 g) semi sweet or dark chocolate chips
• 3/4 cup to 1 cup (173-231 g) heavy whipping cream
• black food gel optional

Instructions

For the Cake

• Preheat oven to 325 degrees. Spray the bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
• In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• In a medium bowl or measuring cup, combine the eggs, buttermilk, water, oil and vanilla.
• With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).
• Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

For the Filling

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos. 
• Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.

For the Buttercream

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color. 
• Stir in the cookie crumbs.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 

For the Chocolate Drip:

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Add one drop black food gel (optional). This will make the drip as dark as the cookies.
• Let cool slightly before adding to the cake.
• Best to add the drip when the cake has been chilled.

Assembly

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

The post The Best Ever Cookies and Cream Cake with Oreo Buttercream 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.

Summer’s Cake

Summer is officially here and I can’t think of a better cake to take us into the season than this Strawberry Rhubarb Crumble Cake! This cake is inspired by one of my favorite desserts Ryan’s parents make every summer. Based off Bon Appetit’s Strawberry and Rhubarb Crumble, my new cake has tender white cake layers, a strawberry and rhubarb filling, a cinnamon oat crumble and a whipped vanilla bean buttercream.

Rhubarb Season

If you want to make this cake, this is the time to do it. Rhubarb is ripe and in stores now. When you’re buying your rhubarb, look for the brightest red pieces you can find. Of course, with any of my fruit filled cakes, if you can’t find fresh seasonal fruit, you can always use frozen fruit. If you do use frozen fruit, let the fruit thaw a bit and pat with a paper towel to remove some of the excess moisture.

Strawberry Rhubarb Crumble Cake

The strawberry rhubarb crumble from Bon Appetit has been a favorite of mine for some time now. It’s a treat I look forward to every summer we visit Ryan’s parents. I actually first made a cake inspired by it a few years ago, using Tessa Huff’s recipe for her Riesling Rhubarb Crisp Cake. I loved her fruit filling and oat crisp, but wasn’t wowed by the Swiss meringue buttercream. But, if you know me, I never like SMB. It just lacks flavor and is always hit or miss if I make it right anyway. (Anyone in that boat with me?).

So for my version of this cake, I decided to use my whipped vanilla bean buttercream from my Peach Crisp Cake. Don’t skip adding the heavy whipping cream. This helps create a much lighter texture, similar to that of a SMB. I also love that this particular buttercream kind of tastes like vanilla bean ice cream – something we always serve on a warm crumble!

For the fillings, I slightly adapted Bon Appetit’s recipes to mimic their dessert the best I could. You’ll notice in the recipe that both filling recipes make quite a bit. I like making a lot of filling so I always have some to serve on the side with each slide of cake, just in case people want more (which they always do!).

And then for my cake layers, I used my classic white cake as a base and added vanilla bean paste. It’s light and tender and compliments all the flavors so well.

Stacking and Decorating

With this cake, because there is a soft filling, you want to take a couple extra steps when you stack and decorate.

• Use chilled cake layers
• Pipe a rim of frosting around each cake layer to act as a barrier to the filling
• Don’t use too much filling in the cake – reserve the rest to serve on the side
• Freeze the cake after it’s stacked, but before it’s crumb coated, to help stabilize the cake as you crumb coat
• Freeze the cake again, after the crumb coat, to set the frosting and filling a bit more

Can’t wait for you to try this one!

Here’s to a great summer!

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Strawberry Rhubarb Crumble Cake

Tender white cake layers with a strawberry rhubarb filling, cinnamon oat crumble and whipped vanilla bean buttercream. 

Course Dessert

Cuisine Cake

Keyword Rhubarb, Strawberry, Strawberry Rhubarb Cake

Prep Time 3 hours hours

Cook Time 1 hour hour

Total Time 5 hours hours

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon baking powder
• 1 teaspoon (6 g) salt
• 4 egg whites, at room temperature
• 1 whole egg, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1 tablespoon (12.6 g) vanilla bean paste or extract
• 1 3/4 cups (350 g) granulated sugar
• 12 tablespoons (169.5 g) unsalted butter, room temperature and cut into cubes

FOR THE COMPOTE (adapted from Bon Appetit)

• 1 teaspoon (4.2 g) vanilla bean paste
• 1 pound strawberries, hulled, halved (about 4 cups)
• 12 ounces rhubarb, preferably bright red, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
• 1/3 cup (66.6 g) sugar

FOR THE CRUMBLE (adapted from Bon Appetit)

• 3/4 cup (90 g) all purpose flour
• 2/3 cup (133.3 g) sugar
• pinch of salt
• 6 tablespoons (84.75 g) chilled unsalted butter, cut into small cubes
• 2/3 cup (60 g) old-fashioned oats
• 1/2 cup (75 g) almonds toasted, coarsely chopped
• 1/4 teaspoon (.65 g) cinnamon

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, room temperature
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (4.2 g) vanilla bean paste
• 1 teaspoon (4.2 g) pure vanilla extract
• pinch of salt
• 1/4 cup (57.75 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 your oven to 325 degrees. Spray three 8-inch round with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, whisk together the egg whites, whole egg, and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on miedum-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 15 to 16 ounces of batter in each of the three 8-inch pans), spreading evenly with a small offset palette knife.
• Bake for about 25 to 30 minutes. Check cake around 23 to 25 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COMPOTE

• In a medium size saucepan, combine the strawberries, rhubarb, sugar and vanilla bean paste over medium heat. Bring to a boil.
• Once the mixture is boiling, reduce the heat to low and let simmer, stirring occasionally, until the fruit is tender.
• Let cool completely before using in the cake. Can be made ahead of time and stored in an airtight container for up to a week.

FOR THE CRUMBLE

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size bowl, combine the flour, sugar, salt and cinnamon. Whisk to blend.
• Add the cubes of butter and rub in with your fingertips. The mixture will stick together like clumps. Mix in the oats and nuts. 
• Bake for 8 to 10 minutes, stirring the crumble halfway through. Let cool completely before using in the cake. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed for about 2 to 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, vanilla extract and dash of salt.
• Continue to beat the buttercream on medium-high speed for an additional 3 to 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and fruit filling so the cake doesn't become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the fruit filling from spilling out. (You may even need to pipe a second time over the first rim you made – refer to the video above).
• Spread about 1/2 cup of the fruit filling on the cake layer. 
• Sprinkle about half of the crumble over the fruit filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 3 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.

Notes

*This amount of filling will make more than enough for the inside of the cake. To make sure the cake is stable as you stack and frost, only add about 1/2 cup of the filling in between the layers. Serve an additional scoop of the filling and crumble with each slice of cake.

The post Light and Fluffy Strawberry Rhubarb Crumble Cake first appeared on Cake by Courtney.

Coconut Lemon Raspberry Cake

Are you officially ready for summer? With school out in just a couple weeks, summer is the only thing on our mind over here! I love the pool days, the BBQs and all the summer-inspired cake flavors. Another one to add to your summer must-make list: my new Coconut Lemon Raspberry Cake. This one is made up of tender and fluffy coconut cake layers, a tart lemon curd, a sweet raspberry filling and a silky, smooth coconut buttercream. These flavors together are truly magical!

Coconut Cake

The coconut cake layers aren’t new to the blog but are definitely worth keeping in your cake arsenal. They are so tender and moist and pair so well with so many different flavors.

More Coconut Cakes

• Pina Colada Cake
• Chocolate Coconut Cake
• Coconut Key Lime Pie Cake
• Coconut Cream Cake

It’s important to note that these cake layers only rise to about one to one and a quarter inches tall. If you want really thick cake layers, you have a few options:

• 1.5x the cake batter
• Use two 8-inch cake pans, instead of three
• Use three 6-inch cake pans

Lemon Curd

I love making homemade lemon curd! The flavor is 100x better than store bought and the homemade version is so simple. Plan on making the curd a day or two before you assemble your cake so it has time to set in the refrigerator.

Raspberry Filling

This whipped raspberry filling only has three ingredients and is super easy to make. It’s best done in the food processor, but can also be made in a blender. You want the high-speed to help whip the cream.

Coconut Buttercream

I love this coconut buttercream so much! It’s incredibly creamy and smooth, and the flavor is just out of this world. Make sure to refer to the ingredient list below to get the link for the specific cream of coconut to use in the buttercream.

Ingredients You Need for This Cake

• Canned coconut milk – I like Thai Kitchen brand – just be sure to mix the cream and liquid first, then measure
• Cream of coconut – this is different from the canned coconut we use in the cake. Look for the Coco Real brand.
• Cake flour
• Eggs
• Butter
• Coconut emulsion or extract
• Lemons
• Granulated sugar
• Powdered sugar
• Freeze-dried raspberries – I usually find these at Target, Walmart, Trader Joe’s or Amazon
• Heavy whipping cream (fat % above 35) – my favorite brand is Darigold 40% from Costco
• Baking powder
• Salt

How to Pipe Buttercream

HOW TO MAKE THE BEST BUTTERCREAM

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

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

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

CAKE MAKING TIPS

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

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

How to Assemble a Cake

I’ve included assembly instructions for how to assemble this cake below, but be sure to watch this quick video for extra help.

Enjoy!

P.S. If you’re looking for some baking equipment to make your life easier, here are some of my favorites!

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Coconut Lemon Raspberry Cake

Coconut cake layers with lemon curd, raspberry cream filling and coconut buttercream.

Course Dessert

Cuisine Cake

Keyword cake, Coconut, Lemon, raspberry

Servings 20

Ingredients

FOR THE COCONUT CAKE

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (226 g) unsalted butter at room temperature
• 6 egg whites at room temperature
• 2 whole eggs at room temperature
• 1 tbsp (16 g) coconut emulsion
• 1 tsp (4.2 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp (10 g) baking powder
• 1 tsp (6 g) salt
• 1 cup (231 g) canned coconut milk the canned coconut milk usually separates, so be sure to mix the cream and the liquid really well before measuring.

FOR THE LEMON CURD

• 1 cup (230 g) lemon juice I used fresh
• zest of one lemon
• 1/2 cup (100 g) granulated sugar
• 3 eggs
• 3 egg yolks
• 4 tbsp (56.5 g) unsalted butter

FOR THE COCONUT BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 1/4 cup (57.7 g) cream of coconut this is from the bottle, not the can
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 tbsp (16 g) coconut emulsion
• pinch of salt
• *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch

FOR THE WHIPPED RASPERRY FILLING

• 1/2 cup (15 g) freeze dried raspberries
• 1/2 cup (100 g) granulated sugar
• 2 cups (455 g) heavy whipping cream

Instructions

FOR THE COCONUT CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for three minutes. The mixture should be light in color and fluffy in texture.
• Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for another 2 to 3 minutes after all the eggs are added and the mixture is light and fluffy. You'll notice the volume increase too!
• Add the coconut emulsion and vanilla extract.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
• Evenly distribute the batter in your pans.
• Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
• Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

  NOTE: these cake layers rise to 1 – 1.25-inches tall. If you want thicker layers, you can do 1.5x the recipe.

FOR THE LEMON CURD

• The curd is best made a day ahead of time.
• Whisk the sugar, the lemon juice, and lemon zest in a medium saucepan over medium-low heat.
• In a small bowl, 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 COCONUT BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, combine the butter and cream of coconut. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the coconut emulsion and pinch of salt.
• Turn the mixer to medium-high speed and beat the frosting until it is light and fluffy, about 3 to 5 minutes.
• Use a wooden spoon to stir out air bubbles.

FOR THE WHIPPED RASPBERRY FILLING

• In a food processor, pulse the freeze dried raspberries until they resemble powder.
• Add the sugar and the cream and scrape down the sides of the bowl with a spatula to incorporate the freeze dried fruit.
• Pulse the food processor for 1 to 2 minutes. The texture should thicken like Greek yogurt. Keep chilled until ready to use.

ASSEMBLY

• Place your first cake layer, top-side up, on a cake plate or cake board. Cover the cake layer with about 1/2 cup coconut buttercream and then pipe a rim around the edge of the cake with more coconut buttercream.
• Spread about 1/2 cup of the raspberry cream filling over the cake layer, followed by about a 1/4 cup lemon curd.
• Repeat steps 1 and 2 for the second layer, and then place the final cake layer on top, bottom-side up.
• 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 buttercream.
• Finish frosting and decorating the cake with the remaining frosting.

The post Light and Fluffy Coconut Lemon Raspberry Cake first appeared on Cake by Courtney.

A Southern Tradition

I’m so excited to finally share with you my Chocolate Coca Cola Cake! I hate to admit it, but until recently, this is a cake I didn’t know existed. Well, that’s not entirely true. What I knew to be “Cola Cake” was a box mix cake with a can of soda added to it. Ha! Definitely not a real Coca Cola Cake, as I’ve learned.

So what is a true Southern Cola Cake? Well, there are a lot of theories about how this cake originated: some say this cake stems from sugar rationing during World War II. Because sugar was being rationed during the war, bakers couldn’t use as much in their baking. The Coca-Cola Company, however, was exempt from the rationing, so their soda still had lots of sugar! Because of this, bakers would use Coca-Cola in their cakes for the added sweetness.

Others would argue that Cola Cake became popular because Coca-Cola was trying to expand their brand in other markets, so they started publishing recipes with their soda as a main ingredient.

Either way, this cake became a staple across America and is known for its rich, sweet flavor.

Chocolate Cola Cake

I also learned that this classic Southern cake has a slight hint of chocolate flavor (similar to a red velvet), and is topped with a frosting that feels a bit more like a glaze. It doesn’t really set like a buttercream, which is why you’ve probably only seen this cake in a sheet pan.

You may have also seen or tried this cake with mini marshmallows in the cake or pecans spread across the top. I, of course, am not using nuts and turned this into a layered cake. I also omitted the marshmallows because I knew my added vanilla buttercream would make this cake nice and sweet on it’s own.

Notes About This Cake

• It’s best to make the glaze a day or two ahead of when you want to assemble the cake. This gives the glaze time to thicken a bit.
• You’ll want to level your cakes or at least trim a bit off the top so the glaze can soak into the cake layers.
• Always remember to use fresh baking powder (nothing over 6 months old) to get a good rise out of your cake.
• Don’t over-mix the cake batter. Over-mixing your batter will cause it to sink in the oven.
• Keep an eye on your cake layers toward the end of baking. Remember, the cakes are done when a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.

Video Tutorial

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Chocolate Cola Cake

Chocolate cola cake with chocolate cola glaze and a vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate, Coca-Cola Cake, Vanilla Buttercream

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 18 people

Ingredients

For the Cake

• 2 cups (400 g) granulated sugar
• 1 cup (226 g) unsalted butter
• 1 cup 8 oz. Coca-Cola, not diet
• 1/4 cup (29.5 g) unsweetened cocoa powder
• 4 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 tsp (4.2 g) vanilla

For the Glaze

• 1 cup 8 oz. Coca-Cola
• 1/2 cup (113 g) unsalted butter
• 1/2 cup (59 g) unsweetened cocoa powder
• 4 cups (500 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) vanilla extract

For the Buttercream

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (43-57g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

For the cake

• Preheat your oven to 350 degrees F. Prepare three 8-inch or four 6-inch round baking pans by spraying each pan with nonstick spray, lining the bottom with parchment paper and spraying again. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, combine the flour, cocoa powder, baking powder, and salt. Stir to combine well. Set aside.
• In a medium-size sauce pan, combine the sugar, cola, and butter over medium heat. Stir until the mixture is smooth and the sugar has dissolved completely.
• While stirring the cola mixture vigorously (so your eggs don’t scramble), gradually add the eggs, one at a time.
• Once your eggs are full incorporated, add the buttermilk and vanilla to the wet ingredients and stir well.
• With your mixer on low speed, gradually add the wet ingredients to the dry ingredients. Combine until no streaks of the dry mixture remain, about 30 seconds. Scrape down the sides and bottom of the bowl and stir again for about 10 to 20 seconds. Do not over-mix your batter. Over-mixing your batter will cause it to be dense when it's baking.
• Using a kitchen scale, divide batter evenly among your pans (about 18 to 20 ounces of batter in each of the 8-inch pans, 15 ounces in each of the 6-inch pans), spreading evenly with a small offset palette knife.
• Bake for about 23 to 25 minutes. Check cake at 20 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops slightly to allow the glaze to soak into the cake.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
• Take the cake layers out of the fridge about an hour prior to assembly. You can wait to add the glaze to the layers until they’ve thawed a bit.

For the Glaze

• In a medium-size saucepan, over medium heat, combine the butter, cola and cocoa powder. Stir until well-combined.
• Take the mixture off the heat and combine with the powdered sugar and vanilla. Mix until no clumps remain.
• This will be a thinner consistency than buttercream. I think it’s best to make this ahead of time so it has a little time to thicken. Store in an air-tight container in the refrigerator.

For the Buttercream

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

Assembly

• Place the first cake layer, top side up on a cake plate or cake board set on a turn table.
• Pipe a rim of the buttercream around the edge of the cake.
• Pour about 1/2 cup of the glaze on the cake, spreading evenly.
• Place the second cake layer on top of the filling and repeat steps 2 and 3.
• The final cake layer will go top-side down on the filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.
• Note: To make the ombre effect on the cake, take about 1 1/2 cups of the buttercream and combine with about 3 tablespoons of the glaze.

Notes

Note: To make the ombre effect on the cake, take about 1 1/2 cups of the buttercream and combine with about 3 tablespoons of the glaze.

The post Super Moist Chocolate Coca Cola Cake first appeared on Cake by Courtney.

Peanut Butter Banana Cream Cake

Hope you’re ready for some serious peanut butter and banana decadence! My new Peanut Butter Banana Cream Cake is inspired by the peanut butter banana pudding from Magnolia Bakery – which I happened to just create. You can get that recipe HERE.

What is Magnolia Bakery Banana Pudding?

New York’s Magnolia Bakery is known for many sweet treats, but at the top of the list is their banana pudding. It’s so popular that the bakery now offers different flavors, including a peanut butter banana pudding. I’ve tried as many of the special flavors as available when I travel to the Big Apple and peanut butter is my favorite.

I recreated the pudding flavor and used it to also inspire this cake.

What is in the Peanut Butter Banana Cream Cake?

My Peanut Butter Banana Cream Cake has several different components to it. We start with a Nilla Wafer cookie crust, then bake the banana cake batter right on top. This gives us a yummy crunch with every bite. Between the layers, you’ll get the peanut butter banana cream filling with fresh banana slices. To cover this beauty, we’re using my silky-smooth peanut butter buttercream.

It’s so dreamy! In fact, when my 15-year-old son took his first bite of this cake, he said one word: “winner!” He then told me that its the cake he wants for his birthday… in December! (It’s currently July!)

FAQs

Can this cake be made ahead of time? Yes, BUT don’t add the banana slices if you make it ahead of time. If you plan to assemble the cake the same day you’ll be serving it, you can add the banana slices between the layers. If not, I recommend leaving the banana slices out.

How do I store this cake if I make it ahead of time? If you plan to make this cake ahead of time, you’ll want to freeze the decorated cake for about 30 minutes. After 30 minutes wrap the cake in plastic wrap and continue to freeze it. The night before you want to serve the cake, move it to the refrigerator (plastic wrap still on). About 5 to 6 hours before you want to serve the cake, remove the cake from the fridge and place it on the cake stand.

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Peanut Butter Banana Cream Cake

Moist and tender banana cake layers baked on a Nilla Wafer cookie crust, with peanut butter banana cream filling, and peanut butter buttercream.

Course Dessert

Cuisine Cake

Keyword Banana, cake, Peanut Butter

Ingredients

FOR THE CRUST

• 70 Nilla wafer cookies, (265 g) pulverized into a fine crumb
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon cinnamon

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 3/4 teaspoon (3 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon 4.2 g salt
• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1 1/2 tablespoons (20 g) vegetable oil
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (73.3 g) light brown sugar
• 3 eggs, at room temperature
• 1 1/2 cup (360 g) buttermilk, at room temperature
• 1 1/2 teaspoons (6.3 g) pure vanilla extract
• 3 medium-sized bananas, mashed (about 340 g)

FOR THE FILLING

• 2 ounces cream cheese
• 1/3 cup (83.3 g) smooth peanut butter, I use Skippy
• 4.6 ounces sweetened condensed milk
• 1/2 cup (120 g) whole milk
• 1.67 ounces instant vanilla pudding mix
• 1/2 cup (120 g) heavy whipping cream

FOR THE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 1 cup (250 g) smooth peanut butter
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1/4 cup 57.75 g heavy whipping cream
• 1 tablespoon (4.2 g) pure vanilla extract
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

GARNISH

• Bananas

Instructions

FOR THE CRUST

• Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment and spray again. Set aside.
• In a mixing bowl, combine the cookie crumbs, sugar and melted butter. Mix to coat the crumbs so you're left with a "wet sand" consistency.
• Divide the crumbs between the three pans (about 5 ounces in each). Pat firmly into place.
• Bake the crusts for 7 minutes.

FOR THE CAKE

• Turn your oven to 325 degrees F.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 3 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
• Continue to mix for an additional 1 to 2 minutes, until the mixture is smooth.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer.
• Stir/whisk the mashed banana into the mixture.
• Divide the batter evenly between the pans, pouring right on top of the Nilla Wafer Crust that has been baked, using a kitchen scale for the best accuracy. (For this recipe, you’ll have about 20 ounces of batter in each of the three 8-inch pans).
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out with a few moist crumbs on it, about 35 to 40 minutes.
• Let pans cool in the pans for 15 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
• When the cakes are completely cooled, you can wrap each layer in plastic wrap and store in the freezer for at least an hour before assembly.
• The cake layers can be made up to a week or two in advance. If you plan to make it in advance, cover each cake layer with two layers of plastic wrap. When you’re ready to frost your cake, take the cake layers out of the freezer an hour before you decorate.

FOR THE FILLING

• In a medium size mixing bowl, mix together the cream cheese, peanut butter, and sweetened condensed milk until smooth.
• Stir in the milk and the pudding mix. Refrigerate for 30 minutes.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold the whipped cream into the pudding mixture.
• Cover and refrigerate until ready to assemble the cake.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 2 to 3 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt, and heavy whipping cream. Continue to beat on medium-high speed until very fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
• Continue to mix by hand using a wooden spoon to smooth out air bubbles.

ASSEMBLY

• Place the first cake layer, crust side down, on a cake board or cake stand. I like to spread a little bit of buttercream on the board to “glue” the cake layer in place.
• Pipe a rim of peanut butter buttercream around the top edge of the cake. The rim of buttercream should be kind of high. Tip: as you’re piping it on, keep your hand lifted so the buttercream falls onto the cake. Don’t push the piping bag against the cake as you pipe. This will smash the wall we’re trying to create.
• Fill the center with about half of the peanut butter banana filling. Top with sliced bananas (if serving same day, otherwise, leave the bananas out if you’re making it ahead of time and freezing).
• Place the second cake layer on top of the filling and repeat these steps.
• The final layer will also go crust side down on the second layer of filling.
• Apply a thin layer of peanut butter buttercream around the entire cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumble coat.
• After the crumb coat is set, continue to frost the cake with remaining buttercream.

The post Peanut Butter Banana Cream Cake first appeared on Cake by Courtney.

As promised, with two days until the Fourth, here’s my new Red, White and Blue Berry Cake! This cake was so fun to make and I am so pleased with how it turned out.

Red, White and Blue Berry Cake

For this year’s 4th of July cake, I originally planned to make a cake inspired by those rocket popsicles we ate as kids. But, after I finished the cake layers and saw how gorgeous the cake layers turned out, I knew they needed to be the start of the show. The cake wouldn’t need much else. Plus, last year’s Fourth of July Funfetti Cake was a bit more extravagant. So, this year, I decided to keep it simple and I’m so happy I did!

How to Make Cake Layers

For the base of this cake, I used my Classic White Cake recipe. It’s so good on it’s own, but also really versatile if you’re ever looking to add a flavor to it. For this cake, I knew I wanted the red, white and blue colors, but I also wanted different flavors for each cake layer. However, I did not want to make three different batches of batter. So, I got a little creative.

I ended up making my Classic White Cake up until the buttermilk needed to be added. Everything else was in the batter and mixed well. I then split the batter into three portions and added 1/3 cup buttermilk to one portion, 1/3 cup raspberry puree to another, and 1/3 cup blueberry puree to the third portion. Because I had already done plenty of mixing in my Kitchen Aid stand mixer, I folded in these liquids to make sure not to over mix the batter (which is a reason our cakes sink in the middle sometimes).

How to Create Colors and Flavors in Cake Layers

After adding the raspberry and blueberry purees to two of the cake layers, I wasn’t satisfied with the flavors or the colors of the batter. I wanted more of both. To enhance the flavors, I added a teaspoon of raspberry emulsion to the raspberry cake and a teaspoon of blueberry emulsion to the blueberry cake. This amped up the flavors perfectly!

I also added one drop of Americolor red food gel to the raspberry layer and one drop of blue food gel to the blueberry layer. I love how the colors turned out a bit vintage looking.

Filling and Frosting

In between the layers, I added fresh berries along with my Vanilla Buttercream. I give several tips about making the perfect buttercream in my post about my Classic White Cake. Be sure to check it out HERE.

Decorating

Take a peek at my video below to see the step by step process of how to decorate my Red, White and Blue Berry Cake. I use my go-to Ateco Cake Scraper to make the lines on the side of the cake. It’s the best two dollars you’ll ever spend!

Enjoy!

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Red, White and Blue Berry Cake

Layers of raspberry cake, vanilla cake, and blueberry cake, covered in vanilla buttercream.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 1 3-layer, 8-inch cake

Author Courtney Rich

Ingredients

FOR THE CAKE

• 4 large egg whites at room temperature
• 1 whole egg at room temperature
• 3 teaspoons (12.6 g) clear vanilla extract
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 1 3/4 cups (350 g) granulated sugar
• 1 tablespoon plus 1 teaspoon (16 g) baking powder
• 3/4 teaspoon (4.2 g) salt
• 12 tablespoons (169.5 g) unsalted butter room temperature and cut into cubes
• 1/3 cup (80 g) buttermilk
• 1/3 cup (34 g) raspberry puree
• 1 teaspoon (4.2 g) raspberry emulsion
• 1/3 cup (34 g) blueberry puree
• 1 teaspoon (4.2 g) blueberry emulsion

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (43.3-57.75 g)heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• Pinch of salt
• Berries for garnish
• *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 your oven to 325 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• With the mixer on low speed, add the butter one piece at a time, about every 10 seconds.
• Once all the butter is added, turn the mixer to medium-low speed and add the egg mixture in three additions, scraping the bowl down between each addition. Mix just until incorporated.
• Using a kitchen scale, divide the batter into three portions, in three separate bowls. 
• In the first bowl, fold in 1/3 cup buttermilk.
• In the second bowl, fold in 1/3 cup raspberry puree and 1 teaspoon raspberry emulsion.
• In the third bowl, fold in 1/3 cup blueberry puree and 1 teaspoon blueberry emulsion.
• Pour each of the different cake batters into their own cake pan, spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 25 to 30 minutes. Check cake at 23 to 25 minutes or a couple minutes before, and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE BUTTERCREAM

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

ASSEMBLY

• Place the first cake layer, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake. Add fresh berries, if using.
• Repeat this step until you get to the final cake layer, which you will lay top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
• After the crumb coat is set, continue frosting and decorating the cake.

The post The Perfect Cake for 4th of July: Red, White and Blue Berry Cake first appeared on Cake by Courtney.

Childhood Memories

As a kid, there were two ice cream bars I would ALWAYS get from the ice cream truck that drove through our neighborhood in Southern California: a strawberry crunch bar and a creamsicle. I also have vivid memories of eating creamsicles while sitting on my grandparents’ porch with my brothers and cousins in Chicago during the humid summers. Don’t you just love how flavors and smells can invoke instant memories?!

Strawberry Crunch Cake

A few years ago, I took inspiration from the strawberry crunch ice cream bar to create my Strawberry Crunch Cake. With layers of strawberry cake, vanilla cake, strawberry buttercream and lots of crunchy cookie texture, the flavor of this cake was spot on! I knew that when I made a Creamsicle Cake, getting the flavor just right was crucial.

Orange Creamsicle Cake

Now that it’s been a few years since the Strawberry Crunch Cake, it’s about time for the Creamsicle Cake! (I always get asked if I ever run out of cake ideas and honestly, I never do! In fact, I have a running list of flavors and because I’m continually adding to that list, some flavors get pushed back – like this one).

But as we approach another summer, I’m not letting it go by without this cake!

As you dig in to each element of this cake, you’ll get a subtle orange flavor that tastes just like the ice cream bar. The whipped filling and buttercream provide the cream element that pairs so perfectly with the tart orange flavor.

Decorating

For decorating, I used the wide comb scraper from my new scraper set. I’ll be posting a video of this technique tomorrow and will make sure to include it here, as well, so you can see just how easy creating buttercream stripes is. In the meantime, make sure to check out this Instagram video for a quick tutorial.

Enjoy! If you like this post, make sure to follow me on Instagram @cakebycourtney for the best tips and recipes on all things cake!

More Recipes You’ll Enjoy

• Strawberry Crunch Cake
• Citrus Cranberry Cake
• Ice Cream Inspired Cakes
• Biscoff Ice Cream
• Ding Dong Cake

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Creamsicle Cake

Tender and moist creamsicle cake layers, filling and buttercream.

Course Dessert

Cuisine Cake

Keyword Creamsicle Cake, Intermediate, Orange Cake

Servings 20 servings

Ingredients

FOR THE CAKE

• 1 1/2 cups (339 g) unsalted butter at room temperature
• 2 1/4 cups (500 g) granulated sugar
• 1 oz orange Jell-O
• 3/4 cup (180 g) sour cream at room temperature
• 7 egg whites at room temperature
• 1 tsp (4 g) orange extract
• 4 1/2 cups (508 g) cake flour
• 1 1/2 tbsp (15 g) baking powder
• 3/4 tsp (8 g) salt
• 1 1/2 cups (360 g) buttermilk at room temperature
• orange food gel optional
• *This amount of cake batter makes an additional half batch compared to my normal recipes so your layers will be thicker in height.

FOR THE WHIPPED FILLING

• 1 cup (231 g) heavy whipping cream cold
• 1/2 cup (70 g) powdered sugar measured and then sifted
• 1 tsp (4 g) orange extract
• 1 tbsp E-Z Gel or other cream stabilizer like gelatin
• *If you can't find E-Z Gel, you can refer to my Strawberry Shortcake post for using gelatin.

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 1/4 cup (57 g) heavy cream
• 2 tsp (8 g) orange extract
• Orange food gel optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping (beyond what you see in my images), you’ll want to make an extra 1/4 to 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans (or four 6-inch pans) with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter, sugar and Jell-O on medium-high speed for about 3 to 5 minutes. You want the mixture to get lighter in color and texture. Make sure to scrape the sides and bottom of the bowl to ensure all of the mixture has combined well.
• With the mixer on medium speed, add the egg whites in three additions, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the egg whites are added, turn the mixer to medium-high and beat for about 2 to 3 minutes.
• Add the sour cream and the orange extract. Don't worry if the mixture looks a little curdled. It will come back together when you add the flour mixture and buttermilk.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix only until combined.
• Divide the batter between the three 8-inch pans, about 22 ounces of batter in each pan. Bake on the middle rack for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cakes cool on write racks, in the pans, for about 15 minutes and then invert onto wire racks to cool completely. TIP: spray your write racks with nonstick spray.

FOR THE WHIPPED FILLING

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar and extract. Whisk on medium-high speed. While the whipping cream is mixing, gradually sprinkle in the E-Z Gel.
• Once combined and stiff peaks have formed, store in the refrigerator until you're ready to use.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, and orange extract.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes. Scrape down the sides of the bowl and beat for a couple minutes more.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.
• If you want to do stripes, reserve two cups of buttercream and add a drop or two of orange food gel to the remaining bowl of buttercream.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of buttercream around the edge of the cake.
• Spread about 1 cup of the whipped cream filling over the cake.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin layer of buttercream over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the buttercream

The post The Best Orange Creamsicle Cake first appeared on Cake by Courtney.

Mango Cake

This one feels LONG overdue! Finally adding a Mango Cake to the list of over 100 cake recipes on CakebyCourtney.com and I couldn’t be more excited!

Westin has been asking for this cake forever (so he says!), but for whatever reason, I keep putting it on the back burner. While at a luncheon just a couple weeks ago, we were served a delicious mango layered cake that reminded me it was time to make my own! I loved how the cake was cut into four thin layers and filled with a flavorful mango compote and a more subtle mango cream filling. The combination of the two fillings provided such a great flavor and lightness to the cake.

For my cake, I baked my cake layers in two 8-inch round cake pans, split them in half, and then layered them with compote and a cream filling. I also added some vanilla buttercream to help create some stability (I’ll explain that in the instructions). However, I didn’t want the buttercream to overpower the mango flavor, so you’ll notice I only made a half batch and created a semi-naked look on the cake.

For the cake layers, we’re making a vanilla cake and then we’ll use mango in the fillings.

How to Create Moist Cake Layers

As you make the cake layers, be sure to follow my tips for baking moist cake layers:

• Use real butter
• Measure correctly
• Add fat
• Watch bake time and temp
• Use light metal pans
• Mix on low speed at the end
• Serve cake at room temp

You can read more about these tips over on THIS BLOG POST.

Mango Compote

For the mango compote, I recommend making this a day or two ahead of time. Because the compote cooks on the stove, and therefore gets hot, we want it to have plenty of time to cool and thicken a bit in the refrigerator.

For the compote, you’ll need

• Mangoes (I used frozen because mangoes aren’t quite in season)
• Sugar
• Food processor, blender or emulsion blender.

NOTE: this recipe makes a lot, but remember, it’s for the compote and will be used in the whipped cream filling.

Mango Whipped Cream

The mango whipped cream filling is actually what took me some time to figure out. I wanted to try out a couple different methods to see which had the most flavor and which would be the easiest to make.

In one round I used EZ Gel with my whipped cream, powdered sugar, compote and vanilla.

In the second round I used gelatin (blooming it in some warm water and then adding it to the heavy cream).

In the third round, I actually switched gears and did my fruit whipped cream method you’ve seen in my Raspberry Truffle Cake with freeze dried mangoes and whipped cream.

The results:

• The EZ Gel version was the easiest to make and the most stable. The flavor also stood out the most.
• The gelatin version wasn’t as stable and even though I used the same amount of compote as the EZ Gel version, it didn’t stand out as much.
• The freeze dried version was the least flavorful but also had a good, sturdy texture.

The winning version was definitely the EZ Gel version, which you’ll see below in the recipe. It reminds me of a mango mousse and it’s utterly delicious!

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Mango Cake

Light and fluffy vanilla cake layers with mango compote, mango cream filling and vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Mango, Mango cake, Mango compote, mango cream filling, Vanilla Buttercream, Vanilla CAke

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites room temperature
• 1 tbsp. (13 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tbsp. (12 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (120 g) sour cream, room temperature

For the Mango Compote

• 1 pound frozen or fresh mango
• 1/4 cup (50 g) granulated sugar

For the Mango Whipped Cream

• 1 cup (240 g) heavy whipping cream, cold
• 1/4 cup (31.25 g) powdered sugar, measured then sifted
• 1/2 tablespoon EZ Gel
• 3/4 cup (187.5 g) mango compote, recipe above

FOR THE BUTTERCREAM

• 1 cup (226 g) unsalted butter, slightly cold
• 3 cups (375 g) powdered sugar, measured and then sifted
• 2 tablespoons (28.8 g) heavy cream, cold
• 1 tsp (4.2 g) vanilla extract
• pinch of salt
• *This buttercream recipe is a half batch. This will be enough buttercream to pipe a rim of buttercream around each layer of cake and to apply two thin layers of buttercream around the outside to create semi-naked look.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, stopping to scrape down the sides and the bottom of the bowl occassionally. The mixture should be light and fluffy.
• Begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 2 to 3 minutes.
• Add the vanilla and beat until incorporated.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 cup buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low. Fold in the sour cream.
• Divide the batter evenly between the two pans and bake for about 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).
• After the cakes have cooled completely, divide each layer horizontally so you have four thin layers.
• If you’re not using them right away, wrap the layers with plastic wrap and freeze.

For the Mango Compote

• In a medium size saucepan, cook the mango and the sugar over medium heat until soft.
• Using an immersion blender, puree the mixture. Alternatively, you can put the cooked mango mixture into a blender and puree, and then return it to the saucepan.
• Cook the mixture over low heat for an addition 10 to 15 minutes to thicken (reducing the water content).
• Remove from heat and allow to cool. Store the compote in an airtight container in the refrigerator.
• The compote needs to be cold before using in the cake and cream filling,

For the Mango Cream Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar, while gradually sprinkling in the EZ Gel. Beat until you reach stiff peaks.
• With the mixer on, gradually add the mango compote.
• Store in an airtight container in the refrigerator.

FOR THE BUTTERCREAM

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

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board.
• Pipe a rim of buttercream around the edge of the cake. Fill with half of the mango cream filling.
• Place the second cake layer, top side down, on the cream filling. Pipe a rim of buttercream around the edge of the cake. Fill with about 1/4 to 1/3 cup compote.
• Place the third cake layer, top side up, on the compote. Pipe a rim of buttercream around the edge of the cake. Evenly spread the second half of the mango cream filling.
• Place the final cake layer, top side down, on the cream filling.
• Apply a thin layer of buttercream around the entire cake. Freeze the cake for 10 minutes. This is your crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. This will be another thin layer to give you that semi-naked cake look.
• Add any remaining compote to the top of the cake or serve a dollop of compote with each slice of cake.

The post Mango Cake with Mango Cream Filling and Mango Compote first appeared on Cake by Courtney.

Moist Lemon Cake Recipe

Hard to believe that with all the lemon flavored cakes on my blog, I actually don’t have a basic lemon cake recipe. That is, until now!

A lemon cake recipe is long overdue on CakebyCourtney.com and I’m so excited to share with you this delicious, new lemon cake recipe with lemon curd and lemon buttercream.

So what’s different about this lemon cake?

You’ll notice, I have several lemon cake recipes on my blog. Some are light and fluffy, some are slightly more dense, some are flavored with Jell-O, while others are flavored naturally. It’s really fun to create different types of cake recipes that have the same flavor profile, because we all like different flavors and textures of cake.

Here’s a little rundown of the cakes:

So we’ve got a few variations, which hopefully means you find the perfect lemon cake for you!

For my new Lemon Cake recipe, my number one goal was to make sure it was MOIST! Sometimes, cakes with only egg whites, can over bake easily and taste dry. The goal for this one was to make it as fool proof as possible.

Ingredients You Need for Lemon Cake

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• 3 large lemons
• Eggs
• Buttermilk
• Food coloring, optional

How to Make Moist Lemon Cake from Scratch

To make a moist lemon cake from scratch, be sure to follow these tips:

1. Use room temperature ingredients – any ingredient you store in the refrigerator should be room temperature before you start making your cake. Room temperature ingredients better blend together and are better absorbed by the dry ingredients – which both help to create a high rise and moist cake.
2. Beat the butter, sugar and eggs well – these first few ingredients need to be mixed on a medium high speed for a few minutes before you add anything else. Specifically, start with beating the butter and sugar together on a medium-high speed to lighten the texture and create a little air in the mixture. You’ll then add the eggs, one at a time, mixing well after each addition. THEN, after the eggs are adding, scrape down the sides and bottom of the bowl and continue to mix on medium-high speed for a couple minutes. We want the mixture to be smooth, lighter in color, and fluffy in texture.
3. Don’t over-mix the batter when you add dry ingredients – once you start adding dry ingredients, you’ll want to make sure your mixer is on low speed. Over-mixing the cake batter can cause it to be dense and sink because you overwork the gluten (the flour).
4. Be sure not to over-bake the cakes – sometimes are cakes taste dry because we’ve simply over-baked them. As you bake recipes, from me or any author, be sure to watch the baked good during the last few minutes of baking. Take note if your oven bakes faster or slower than given times. You may need to adjust for your oven, since all ovens act so differently.

How to Make Homemade Lemon Curd

Adding lemon curd to any cake is almost unfair to the cake because no matter how delicious the cake is, homemade lemon curd always steals the show!

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

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. Do this before you turn on the stove, or right at the beginning. Adding the eggs too late after the sugar mixture has been heating can create an egg-y flavor in the curd.

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!

Tips for the Best Buttercream Frosting

Making homemade buttercream is a game changer, compared to anything you’ll buy at the store. I have a couple key tips for making the best buttercream frosting every time:

1. Sift the powdered sugar
2. Beat the butter on its own for a few minutes
3. Use a little heavy whipping cream
4. Beat all of the ingredients together on medium-high for a few minutes.

Read more about how to make the best buttercream HERE.

You may notice my lemon curd in this picture is extra bright. I used organic eggs that had a more orange yolk, which added a real pop of color to the curd!

Frequently Asked Questions

More Lemon Cakes to Try!

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Lemon Cake

Lemon cake layers with lemon curd and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon buttercream, Lemon Cake, Lemon curd

Servings 20

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 tsp (8 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 1 tbsp (9 g) lemon zest, one large lemon
• 2 eggs, at room temperature
• 2 egg whites, at room temperature
• 1/3 cup (83 g) fresh lemon juice, about three large lemons
• 1 cup (240 g) buttermilk, at room temperature
• 1-3 drops yellow food coloring, optional (I used Americolor Lemon Yellow)

FOR THE CURD

• 1 cup (200 g) granulated sugar
• 1 tbsp (9 g) grated lemon zest, one large lemon
• 1/2 cup fresh lemon juice, about 3 large lemons
• 3 large eggs
• 4 egg yolks
• 4 tbsp (56.5 g) unsalted butter, cold

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the eggs and egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• 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 BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup 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 and 3. 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. Serve a spoonful of the remaining lemon curd with each slice of cake.

The post The Best Lemon Cake Recipe first appeared on Cake by Courtney.

Cream Cheese Danish Cake

It might sound like an odd name for a cake, but I truly couldn’t think of a better way to describe the flavor of this cake. After a recent trip to St. George, where Avery and I tried nearly all of the pastries from The Farmstead , I just had to create this cake.

What is a Cheese Danish?

A cheese Danish is a type of pastry made with a buttery, flaky dough that is similar to croissant dough. It is typically shaped into a round or oval shape and has a well in the center filled with a sweet and tangy cheese filling. The filling is usually made with cream cheese, sugar, and vanilla for flavor. The pastry is baked until golden brown and crisp, and it may be topped with a light dusting of powdered sugar or a drizzle of icing for added sweetness.

The cheese Danish from Farmstead, however, is unlike any cheese Danish I’ve ever had! This one had a light and fluffy cheese filling inside a kouign amann-like pastry, and topped with cream cheese frosting. Heaven! Pure heaven!

Look at that!

It was glorious!

While I cheered Avery on at her dance competition, I was simultaneously thinking about how I could turn this into a cake — and I got started on it the day we got home!

What is a Cream Cheese Danish Cake?

Great question! Let’s talk about what I did to create this Cream Cheese Danish Cake (which could also be called a Cheesecake Cake – very similar flavors).

Cream Cheese Cake

For the cake layers, I knew I wanted to use my cream cheese cake layers from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but they’re still fluffy and tender. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!

How to Bake a Moist Cake From Scratch

If you’re unfamiliar with making cakes from scratch, THIS blog post is a must-read!

A quick overview:

• Use real butter
• Measure flour correctly
• Add fat
• Don’t over bake
• Know your oven
• Use light metal pans
• Serve your cake at room temperature

Cream Cheese Filling

This cream cheese filling is essentially just cream cheese. We’re adding just a little sweetened condensed milk for sweetness. It’s not a lot because we want the cheese flavor to stand out here.

Cream Cheese Frosting

To top off this cake, I’ve made my cream cheese frosting with some vanilla bean paste. Remember, cream cheese frosting is not as stable as regular buttercream, so I don’t recommend trying to pipe with it. You can see I opted for a rustic look with this cake. Trying to smooth cream cheese frosting with a scraper can be tricky because the “cheese” element is sticky.

Other Favorite Cake Recipes You’ll Love

• Chocolate Cherry Pie Cake
• Red, White and Blue Berry Cake
• Chocolate Cola Cake
• Creamsicle Cake
• Ice Cream Sundae Cake
• Ultimate S’mores Cake

Print

Cheese Danish Cake

Cream cheese cake layers, cheesecake filling, and vanilla bean cream cheese frosting

Course Dessert

Cuisine Cake

Keyword cheesecake, cream cheese, cream cheese cake, cream cheese frosting, cream cheese icing

Servings 20

Ingredients

FOR THE CREAM CHEESE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (5.6 g) salt
• 8 ounces cream cheese, room temperature
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 1 tbsp (13 g) vanilla bean paste
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, at room temperature

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup sweetened condensed milk, I use the Eagle brand

FOR THE CREAM CHEESE FROSTING

• 2 cups (452 g) unsalted butter, slightly cold
• 6 ounces cream cheese, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1 tbsp (13g) vanilla bean paste
• pinch of salt

Instructions

FOR THE CREAM CHEESE CAKE

• Preheat your oven to 325 degrees.
• Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer beat the cream cheese until smooth cream cheese. Add the grapeseed oil and sugar and continue to beat on medium-high speed for 2-3 minutes.
• With the mixer on medium, add the vanilla bean paste, followed by the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
• With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
• Evenly distribute the batter among the two cake pans (about 27 ounces of batter in each pan) and bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled completely, cut the cakes in half horizontally (this is called "torting" the cake). You can cover with plastic wrap and store in the freezer for several weeks.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sweetened condensed milk.
• Cover and refrigerate until ready to use.

FOR THE CREAM CHEESE FROSTING

• In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add vanilla bean paste and pinch of salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Spread about 1/2 cup frosting over the first cake layer. Using a piping bag, pipe a rim of frosting around the edge of the cake.
• Fill the cake with 1/2 – 3/4 cup cheesecake filling.
• Place the second cake layer on top and repeat step two. Repeat these steps until you get to the final cake layer (remember, you have four layers now. Place the final cake layer, top side down.
• Apply a thin layer of frosting around the entire. Freeze the cake for about 10 to 15 minutes to set crumb coat.
• Finish frosting the cake with the remaining frosting