Disney World Millionaire Cake

Okay, friends—have you heard of the new Millionaire Cake at Disney World’s The Cake Bake Shop Bakery? I haven’t tried it yet, but I’ve had several people send me videos from The Disney Food Blog, asking if I’d create a copycat.

What’s in the Millionaire Cake at Disney World?

You’re getting rich chocolate cake, chocolate ganache, buttery caramel, vanilla buttercream and just the right amount of shortbread crunch, all stacked into one unforgettable bite. It sounds amazing, right?! But is it $23/slice amazing? I don’t have the answer, but I will tell you this… we can make an incredible copycat for less that $23 for the ENTIRE CAKE!

Let’s break down what makes this dessert so dreamy—and how you can nail it in your own kitchen.

What Is a Millionaire Cake?

Think of it as the elevated cousin of the classic millionaire bars, but in cake form. Layers, texture, decadence—this cake is doing the most in the best way possible.

Here’s the general breakdown:

• Shortbread Crust – Well, instead of a crust, we’re going to make a shortbread crumble to go between the layers. This gives the cake a buttery crunch.
• Caramel Layer – Next comes a gooey, velvety caramel that’s not too sweet but perfectly rich. It’s the heart of the whole cake and adds that signature “millionaire” indulgence.
• Chocolate Cake Layers – Moist, tender dark chocolate cake rounds out the stack. Think my Chocolate Cake recipe here—super rich, but not overpowering.
• Vanilla Buttercream – I probably wouldn’t think to add a vanilla buttercream to this cake, with everything else going on, but noticed that the Disney World version has a buttercream between the layers, so I’m sticking to the formula and adding my favorite vanilla buttercream too!
• Chocolate Ganache Frosting – And of course, we finish with a glossy chocolate ganache on top. Because why not?

It’s the kind of dessert that feels like a celebration, even if it’s just a random Tuesday night (which, let’s be real, is when I most want caramel and chocolate).

Tips for Nailing It at Home

If you’re planning to recreate a version of this cake at home, here are a few tips to keep it balanced and beautiful:

• Pre-bake Your Shortbread Crumble – The crumble can be made several days, even weeks ahead of time. After the crumble has cooled completely, store it in an airtight container in the freezer.
• Homemade Caramel – I also like to make the caramel ahead of time. For the best success with making homemade caramel, be sure to follow my tips over on THIS BLOG POST.
• Level Your Cake Layers – Since this cake has multiple textures, keeping each cake layer flat helps with stacking and prevents it from sliding. Use a cake leveler or serrated knife to trim any domes, if needed.
• Chill Before Stacking – Pop the cake layers in the freezer for at least 60 minutes before stacking and decorating. Working with chilled cakes makes it easier to handle and frost. You can even freeze the cake layers days and weeks ahead of time. Make sure to wrap them well in plastic wrap. And if they’re completely frozen, given them about 30-60 minutes to thaw before stacking.
• Use Good Quality Cocoa Powder – a good quality, high-fat cocoa powder will make ALL the difference in your cake layers. The fat creates and retains moisture and the dark percentage helps give the cake a rich chocolate flavor once all the other ingredients are added. My favorite cocoa powder is the Extra Brute Cacao Barry Cocoa Powder.

Why You’ll Love It

This cake is a showstopper. It’s nostalgic, over-the-top, and 100% worth the effort. Whether you’re celebrating something big or just in the mood to bake something fun, the Millionaire Cake is that girl. She’s classy. She’s indulgent. She knows her worth.

And honestly? There’s nothing more satisfying than making something at home that gives you all the Disney feels—without the ticket price.

Let me know if you try it! Tag me @cakebycourtney when you do—I love seeing your baking wins. You’ve got this!

xo,
Courtney 🍰

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Millionaire Cake

Rich, dark chocolate cake layers, with vanilla buttercream, homemade caramel, shortbread cookie crumbs, and chocolate ganache frosting.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Millionaire Cake

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 2 5/8 cups (525 g) granulated sugar
• 1 1/8 cup (132.75 g) good quality dark cocoa powder, I use this
• 3 teaspoons (12g) baking soda
• 1 1/8 teaspoons (4.5 g) baking powder
• 1 1/2 teaspoons (9 g) salt
• 1 1/2 cup (360 g) buttermilk, room temperature
• 3/4 cup (163.5 g) vegetable oil
• 5 large eggs, room temperature
• 1 1/2 cups (355 g) hot water
• 1 1/2 teaspoons (6.3 g) vanilla extract

For the Chocolate Ganache (make ahead of time)

• 1 1/2 cups (345 g) heavy whipping cream
• 1 1/2 cups (300 g) dark chocolate chips
• 1/2 cup (113 g) unsalted butter
• 3 tablespoons corn syrup or honey
• 1/2 teaspoon salt

For the Caramel (make ahead of time)

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

For the Shortbread Crumbs

• 1/4 cup (50 g) granulated sugar
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 2 cups (240 g) all-purpose flour

For the Vanilla Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 3 cups (375 g) powdered sugar, measured and then sifted
• 2 tablespoons (28.87 g) heavy whipping cream
• 1 teaspoons (4.2 g) vanilla extract
• Pinch of salt

Instructions

For the Cake

• Preheat oven to 325 degrees. Spray the bottom of the three 8-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. Whisk to combine and set aside.
• In a medium bowl or measuring cup, whisk together 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 22 ounces of batter in each pan).
• Bake the layers for about 35 to 40 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 to 15 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 Chocolate Ganache

• Place the chocolate chips in a medium-size heat proof bowl. Set aside.
• In a medium-size saucepan, combine the heavy whipping cream, corn syrup, and salt. Whisk to combine. Heat the cream over medium heat until it starts to simmer, but not boiling (about 170-175 degrees F). Remove from heat.
• Pour the cream mixture over the chocolate and butter. Allow to sit for about 2 to 3 minutes.
• Whisk the mixture slowly until the chocolate and butter have melted and the mixture is smooth. No need to mix quickly, that will incorporate too much air. We just want the mixture to be combined and smooth.
• Cover the chocolate with plastic wrap (the plastic can go right on the ganache), and let it rest at room temperature for about a few hours.
• The ganache should thicken but still be spreadable.
• If you place it in the refrigerator, be sure not to leave it in too long, or it will get too hard and won’t be spreadable.

For the Caramel

• Heat the cream in the microwave for about a minute. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns a medium to dark caramel in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine.
• Cool to room temperature before using. The caramel will thicken as it cools.
• Caramel can be refrigerated for up to two weeks in an airtight container.

For the Shortbread Crumbs

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Sprinkle the shortbread cookie dough crumbs evenly over the baking sheet.
• Bake for about 20 minutes, until lightly golden brown on top. Cool completely before using.

For the Vanilla Buttercream

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

Assembly

• Place the first chocolate cake layer, top side up, on a cake board or a cake stand.
• Pipe a rim of buttercream on the top edge of the cake.
• Evenly spread about 1/4-1-3 cup chocolate ganache over the cake layer, using an offset icing spatula.
• Using a piping bag, pipe about a cup of the vanilla buttercream over the chocolate ganache in an even layer. Spread it out gently.
• Poor about 1/4 cup of the caramel over the buttercream. (Make sure the caramel is not higher than the rim of buttercream or it will spill out).
• Sprinkle about a 1/2 cup of the shortbread crumbs onto the caramel. Gently pat them into place with your hand.
• Repeat these steps for the second layer of cake.
• Place the third cake layer, top side down, on the second layer of fillings.
• Apply a thin layer of the chocolate ganache around the entire cake. This is the crumb coat. Freeze the cake for 15-20 minutes to set the crumb coat. This helps stabilize the cake, as well as locks in the crumbs to make it easier to apply the remaining ganache.
• Frost the cake with the remaining chocolate ganache. Top the cake with remaining caramel and shortbread crumbs.

The post Copycat Disney World Millionaire Cake 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.

Peanut Butter Brookie Pie

Where are my peanut butter lovers at? This dessert is for you, my friend! My Peanut Butter Brookie Pie is filled with one of the best flavor combinations known to mankind – peanut butter and chocolate! As you bite into this one, you’ll get layers of cookie crust, peanut butter chocolate cheesecake filling, brownies, Reese’s peanut butter cups and chocolate whipped cream! Are you drooling yet?

Inspiration from Buzzy Bee Bakery

Inspiration for this brookie pie comes from Buzzy Bee Bakery in the UK. After recreating their Biscoff Yule Log and turning it into bars (check out the video and recipe HERE), I had a few friends on Instagram send in requests to recreate their brookie pie.

Buzzy Bee has a variety of delicious creations and is always coming up with fun, new flavor combinations. You’ll see their menu is ever-changing. Not too long ago, one of their brookie pies was filled with peanut butter and chocolate – and I knew immediately, I needed to create one just like it!

What Is a Brookie Pie?

A brookie pie is a delicious dessert that combines two classic treats: brownies and cookies. It features a cookie layer and thick, chewy brownie layer. These types of pies are often baked together in a pie or deep-dish style. The result is a rich, gooey, and indulgent dessert that offers the best of both worlds—fudgy chocolatey goodness from the brownie and a soft, slightly crispy texture from the cookie.

In my version, I also added a no-bake peanut butter cheesecake filling, Reese’s peanut butter cups, and topped it with chocolate whipped cream.

Ingredients You’ll Need for a Peanut Butter Brookie Pie

For this recipe, we’ll be using a few box mixes, as well as individual ingredients:

• 1 Box Brownie Mix – my favorite is the dark chocolate Ghirardelli.
• 1 16.5 ounce Pillsbury Cookie Dough roll – this is the exact one I get
• Peanut butter
• Reese’s peanut butter cups
• Old-fashioned rolled oats
• Cream cheese
• Heavy whipping cream
• Cocoa powder
• Oil, water, and egg (for the brownie mix)
• Powdered sugar
• Vanilla extract

Tips for Making this Peanut Butter Brookie Pie

• Give yourself time – a lot of things can be made ahead of time, or if you make everything all in one day, just make sure you give the brownies and the cookie crust time to cool completely to room temperature. You can also make the brownies, cookie crust, and even the cheesecake filling ahead of time. Store the brownies and cookie crust in airtight containers or wrapped with plastic wrap. Both can be left at room temperature. The cheesecake filling can be stored in an airtight container in the refrigerator.
• Spray your springform pan or pie dish with nonstick spray – this will help the cookie crust release from the pan as you cut and serve the pie.
• Bake the cookie crust with parchment and a 6-inch round cake pan on top (or you can use pie weights). The first time I attempted the crust, I didn’t use any kind of weight on it, and it didn’t hold it’s pie crust shape. Using the pan or the pie weights (on parchment) help to keep the cookie dough in a pie-crust shape.
• Let the cookie crust cool completely before removing the pan (or pie weights) and parchment. If you remove them too soon, the sides of the pie crust might crumble a little.
• Have fun with this one!

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Peanut Butter Brookie Pie

A chocolate peanut butter pie with a peanut butter and oat cookie crust, layered with brownies and Reese's peanut butter cups, and topped with chocolate whipped cream.

Course Dessert

Cuisine Pie

Keyword No bake pie, Peanut Butter Brookie Pie, Pie

Ingredients

For the Cookie Crust

• 16.5 oz. Pillsbury Ready to Bake sugar cookie dough roll
• 1/2 cup peanut butter
• 3/4 cup old fashioned rolled oats

For the Brownies

• 1 box Ghirardelli dark chocolate brownie mix
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup water

For the Cheesecake Filling

• 8 ounces cream cheese
• 1 cup peanut butter, smooth
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 2 tablespoons dark cocoa powder
• 1 teaspoon vanilla extract

For the Chocolate Whipped Cream

• 1 1/4 cup cream
• 1/3 cup powdered sugar
• 3 tablespoons cocoa powder

Add-Ins

• 10 Reese’s Peanut Butter Cups
• Chopped peanuts

Instructions

For the Cookie Crust

• Preheat the oven to 350 degrees F. Spray an 8-inch spring form pan or an 8-inch deep-dish pie pan with nonstick spray. Set aside.
• In a medium-size mixing bowl, mix together the cookie dough and the peanut butter until the peanut butter is fully incorporated. Stir in the oats.
• Press the dough into the springform pan or pie dish, making sure to push some of the dough up the sides of the pan. Alternately, you can roll the dough into a 10-inch circle and lay it into the pan. To do so, roll it out on parchment or a floured surface.
• To ensure the cookie crust holds its shape, cover the cookie crust with parchment paper and place a 6-inch cake pan on top. Refer to my video HERE on Instagram to see a tutorial.
• Bake (with the pan on the crust) for 25 minutes.
• Allow to cool completely before removing the pan and parchment.

For the Brownies

• Follow the instructions on the brownie box for an 8-inch by 8-inch pan. Allow to cool completely before adding to the pie.

For the Cheesecake Filling

• In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
• In a stainless steel bowl, beat the whipping cream, powdered sugar, cocoa powder and vanilla on medium-high speed until still peaks form.
• Fold the whipped cream mixture into the peanut butter mixture until smooth.

For the Chocolate Whipped Cream

• In a chilled stainless steel bowl, combine the whipped cream, powdered sugar, cocoa powder and vanilla. Beat on medium-high speed until medium-stiff peaks form.

Assembly

• Spread 1/3 of the cheesecake filling over the cookie crust.
• Layer with the brownies. I cut the brownies into small pieces and placed them over the filling, patting them down into the filling a little.
• Spread another 1/3 of the cheesecake filling over the brownies.
• Cover with the Reese’s peanut butter cups. I used 8 regular size peanut butter cups and cut them in half before placing them on the filling.
• Cover the peanut butter cups with the remaining cheesecake filling.
• Cover with the chocolate whipped cream and sprinkle with remaining brownie pieces, peanut butter cup pieces, and peanuts.
• Best served cold.

The post Peanut Butter Brookie Pie Topped with Chocolate Whipped Cream first appeared on Cake by Courtney.

I graduated from Brigham Young University and one of the iconic desserts on campus are the mint brownies. You’ll see them in every on-campus bakery and at every sporting event! It’s a legendary treat and one I couldn’t resist recreating.

Ingredients You Need for Mint Brownies

Here’s a quick list of the ingredient you’ll need for the brownies. Exact measurements are listed in the recipe card below.

• All-purpose flour
• Good quality dark chocolate cocoa powder, I only use THIS
• Salt
• Unsalted butter
• Bittersweet chocolate chips
• Brown sugar
• Eggs
• Vanilla extract
• Powdered sugar
• Mint extract (I like using the Peppermint Emulsion from LorAnn Oils)
• Heavy whipping cream
• Food coloring (optional)

How to Make Mint Brownies From Scratch

Step 1: Prepare the Brownies

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium-size mixing bowl, whisk together the flour, cocoa powder and salt. Set aside.
3. Next, in a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
4. Once the mixture has cooled slightly, add the brown sugar to the butter and stir until smooth. Add the eggs, one at a time, stirring well between each addition. Stir in the vanilla.
5. Add the flour mixture and stir until no streaks of flour remain.
6. Pour the batter into the prepared pan. Bake the brownies for 25 to 30 minutes.
7. Remove the pan from the oven and allow the brownies to cool completely before adding frosting and ganache.
   

Step 2: Make the Mint Frosting

1. In a mixing bowl, beat the butter until smooth.
2. Gradually add the powdered sugar and heavy whipping cream, and beat until fluffy.
3. Stir in the peppermint or mint extract and a couple drops green food coloring, mixing until the color is evenly distributed.
4. Spread the frosting over the cooled brownies and place them in the fridge to set for 20-30 minutes.

Step 3: Prepare the Chocolate Ganach

1. In a microwave-safe bowl, combine the chocolate chips and butter.
2. Microwave in 30-second intervals, stirring each time, until smooth.
3. Let the glaze cool slightly before pouring it over the chilled mint frosting.
4. Spread the glaze evenly and return the brownies to the fridge for about 30 minutes to allow the chocolate to set.

Step 4: Slice and Enjoy!

Once the chocolate glaze has set, slice the brownies into squares and serve. These brownies are even better the next day when the flavors have had time to meld. Store them in an airtight container in the fridge for up to 5 days.

More Recipes You’ll Love to Bake

• Grasshopper Pie Cake
• Mint Cookies
• Grasshopper Pie

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Mint Brownies

Delicious chewy brownies with mint frosting and chocolate ganache.

Course Dessert

Cuisine Brownies

Keyword Brownies, Mint Brownies

Ingredients

For the Brownies

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 cup (180 g) bittersweet chocolate chips
• 2 cups (440 g) light brown sugar, packed
• 4 eggs
• 2 teaspoons (8.4 g) vanilla extract

For the Mint Frosting

• 1/2 cup (113 g) unsalted butter
• 1 1/2 cups (187.5 g) powdered sugar, measured then sifted
• 1-2 tablespoon heavy whipping cream
• 1 teaspoon Peppermint or mint extract, I use the Peppermint Emulsion by LorAnn
• 1-2 drops green food coloring, optional

For the Chocolate Ganache

• 1 cup (170 g) semi-sweet or bittersweet chocolate chips
• 6 tablespoons unsalted butter

Instructions

For the Brownies

• Preheat your oven to 350 degrees F. Spray a 9" x 13" baking dish with nonstick spray. Set aside.
• In a medium size mixing bowl, sift together the flour, cocoa powder, and salt. Set aside.
• In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
• Add the brown sugar to the butter and stir until smooth.
• Add the eggs, one at a time, stirring well between each addition.
• Stir in the vanilla.
• Add the flour mixture and stir until no streaks of flour remain.
• Pour the batter into the prepared pan.
• Bake the brownies for 25 to 30 minutes.
• Remove the pan from the oven and allow the brownies to cool completely before adding the mint frosting and chocolate ganache.

For the Mint Frosting

• In a mixing bowl, beat the butter until smooth.
• Gradually add the powdered sugar and heavy whipping cream, and beat until fluffy.
• Stir in the peppermint or mint extract and a couple drops green food coloring, mixing until the color is evenly distributed.
• Spread the frosting over the cooled brownies and place them in the fridge to set for 20-30 minutes.

For the Chocolate Ganache

• In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring each time, until smooth.
• Let the ganache cool slightly before pouring it over the chilled mint frosting.
• Spread the glaze evenly and return the brownies to the fridge for about 30 minutes to allow the chocolate to set.

  Makes 15-20 brownies.

The post Mint Brownies 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.

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

Mint Flavored Cakes

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

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

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

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

Ingredients You Need for this Recipe

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

How to Make Mint Oreo Cake

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

How to Make Moist Cake Layers

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

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

Chocolate Mint Oreo Buttercream

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

Ingredients You Need for this Buttercream

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

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

How to Make Buttercream Frosting

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

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

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

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

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

Similar Recipes You’ll Love

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

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Mint Oreo Cake with Chocolate Mint Oreo Buttercream

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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

Moist Chocolate Banana Cake

This Chocolate Banana Bundt Cake is rich, moist, and easy to make—no frosting required! Made with ripe bananas, cocoa powder, and chocolate chips, it’s the perfect dessert for any occasion. Get the best bundt cake recipe with step-by-step instructions and expert baking tips! Try it now!

Why You’ll Love This Chocolate Banana Bundt Cake Recipe

• Easy Bundt Cake Recipe to Make – No layering or frosting required, just pour the batter into a bundt pan and bake!
• Incredibly Moist – Thanks to the bananas, buttermilk, and oil, this cake stays soft and tender.
• Rich Chocolate Flavor – Cocoa powder and chocolate chips make every bite a chocolate lover’s dream.
• Perfect for Any Occasion – Serve it as a casual weeknight treat, a brunch centerpiece, or a holiday dessert.

Ingredients You’ll Need for this Homemade Bundt Cake Recipe

This recipe uses the same ingredients as my Triple Chocolate Banana Cake, minus the filling and frosting:

• Butter
• Flour – Provides structure and stability.
• Cocoa Powder – For deep, rich chocolate flavor. I like to use Extra Brute Cacao Barry Cocoa Powder.
• Baking Soda & Baking Powder – Help the cake rise perfectly in a bundt pan.
• Salt – Enhances all the flavors.
• Mashed Bananas – Keep the cake moist and add natural sweetness.
• Granulated Sugar & Brown Sugar – Create a balanced sweetness and soft texture.
• Eggs – Help bind everything together.
• Buttermilk – Adds moisture and a slight tang.
• Sour Cream– Keeps the cake extra tender.
• Vanilla Extract – Rounds out the flavors.
• Mini Chocolate Chips – Optional, but highly recommended for extra melty chocolate pockets!

How to Make Chocolate Banana Bundt Cake

1. Prep Your Bundt Pan

Grease and flour your bundt pan thoroughly to ensure an easy release after baking. For the chocolate cake, you could even dust it with cocoa powder.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. Mix the Wet Ingredients

In a large bowl, beat the butter and sugars. You’ll then add the eggs and vanilla and continue to beat until smooth. Stir in the bananas.

4. Combine and Add Chocolate Chips

Mix together the sour cream and buttermilk. Alternately add the flour mixture and the buttermilk mixture to the mixing bowl with the butter mixture. Stir on low speed. Fold in the chocolate chips if using.

5. Bake

Pour the batter into the prepared bundt pan and bake at 325°F for 75-80 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

6. Cool and Serve

Let the cake cool completely in the pan before flipping it out. Dust with powdered sugar or drizzle with chocolate ganache for an extra indulgent touch!

Pro Tips for the Best Chocolate Banana Bundt Cake

• Use overripe bananas – The riper, the better! They add more sweetness and moisture.
• Don’t overmix – Overmixing can lead to a dense cake. Stir until just combined once you add the dry ingredients.
• Prepare your bundt pan well – This helps prevent sticking and ensures a beautiful cake release. Spray the pan with non-stick spray and dust the pan with flour, cocoa powder, or sugar.
• Test for doneness – Since bundt cakes are thick, always check with a toothpick to make sure it’s fully baked.

FAQs

Can I make this ahead of time?
Absolutely! This cake stays fresh for up to 3 days at room temperature (covered in a cake dome or cake box). You can also freeze it for up to 3 months—just wrap it tightly in plastic wrap and foil.

What’s the best way to serve this cake?
It’s delicious on its own, but you can also serve it with whipped cream, a dust of powdered sugar, or a drizzle of chocolate ganache for extra decadence.

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

How to Make Chocolate Banana Bundt Cake: Video Tutorial

Final Thoughts

This Chocolate Banana Bundt Cake is the ultimate no-fuss dessert that delivers big on flavor. Whether you’re baking for a family gathering or simply craving a chocolate-banana treat, this cake is sure to become a go-to recipe.

Give it a try and let me know what you think in the comments! And if you love it, don’t forget to share it with your friends and tag me on Instagram @CakebyCourtney.

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Chocolate Banana Bundt Cake

Moist and flavorful chocolate banana bundt cake with mini chocolate chips.

Course Dessert

Cuisine Cake

Keyword Banana Cake, Banana Chocolate Cake, Beginner, Bundt Cake, Chocolate Banana Cake, Chocolate 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
• 2 tsp (8 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (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.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with non-stick spray and dust with flour, granulated sugar or cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 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 together the flour, cocoa, baking powder, baking soda, and salt.
• In a small mixing bowl, stir together the buttermilk and sour cream.
• 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.
• Fold in the mini chocolate chips.
• Pour the batter into the prepared pan and bake for 75 to 80 minutes. (You can also increase the baking temp to 350 F and bake for 50-60 minutes – either option will work for this cake).
• Let the cake cool completely in the bundt pan before inverting it onto a wire rack or your cake stand. This helps prevent the cake from sticking to the sides.

The post Chocolate Banana Bundt Cake – Easy and Moist Recipe first appeared on Cake by Courtney.

Chocolate Chip Caramel Bars

I’m excited to share with you my Chocolate Chip Caramel Bars from my book, “BAKE, by Courtney.” You will love how easy these bars are to make. You’ll be using the chocolate chip cookie recipe from my Soft and Chewy Chocolate Chip Cookies, with a simple homemade caramel sauce for the filling.

Why You’ll Love These Chocolate Chip Caramel Bars

1. Easy to Make: With simple ingredients and straightforward steps, these bars are beginner-friendly.
2. Irresistible Texture: Chewy, gooey, and slightly crispy—every bite is a delight.
3. Versatile: Perfect for holidays, gifting, or satisfying your late-night cravings.

Ingredients You’ll Need

To make these decadent bars, gather the following:

• 1 cup unsalted butter
• 1 cup brown sugar (packed)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup soft caramel candies (unwrapped)
• 14 ounce can sweetened condensed milk

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.

2. Make the Caramel and Cookie Dough

• In a medium saucepan, combine the unwrapped caramels, sweetened condensed milk, and 1 teaspoon salt. Cook over medium heat until the mixture is smooth. Turn off heat and allow to cool slightly.
• In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, followed by the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture.
• Fold in the chocolate chips.

3. Layer the Bars

• Press about 2/3rd of the cookie dough evenly into the prepared pan.
• Pour the caramel mixture over the cookie dough layer.
• Drop spoonfuls of the remaining cookie dough on top, spreading gently to cover as much as possible.

4. Bake and Cool

Bake for 30 to 35 minutes, or until the top is golden brown and the edges are set. Cool completely in the pan before lifting out and cutting into bars.

Pro Tips for Perfect Bars

• Parchment Paper Hack: Use binder clips to keep the parchment paper in place while spreading the dough.
• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

FAQs

Video Tutorial: How to Make Chocolate Chip Caramel Bars

Chocolate Chip Caramel Bars

These Chocolate Chip Caramel Bars are the ultimate crowd-pleaser. With their gooey caramel center and rich chocolatey flavor, they’re bound to become a favorite in your dessert repertoire. Don’t wait—try this recipe today and share the joy of homemade goodness!

Don’t Forget to Pin It!

Save this recipe for later by pinning it to your favorite dessert board. And if you try it, let us know in the comments how it turned out!

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Chocolate Chip Caramel Bars

The most delicious chocolate chip cookie bars filled with caramel.

Course Dessert

Cuisine Bars

Keyword caramel, Chocolate Chip Bars, Chocolate Chip Caramel Bars, chocolate chip cookies

Ingredients

Ingredients

• 11 ounces baking caramel, unwrapped
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoons (6 g) salt
• 3 1/2 cups (420 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, slightly cold and cut into ½” cubes
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 eggs, slightly cold
• 1 teaspoon (4.2 g) vanilla extract
• 2 cups (360 g) semi-sweet or bittersweet chocolate chips

Instructions

Instructions

• Combine the unwrapped caramels, sweetened condensed milk, and salt in a medium sauce pan over medium heat.
• Cook the mixture, stirring occasionally, until the caramels melt and the mixture is smooth and uniform. Continue to cook for an additional 5 minutes.
• Turn off the heat and allow the caramel to cool slightly while you make the chocolate chip cookie bars.
• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth, about 2 to 3 minutes. The mixture should look lighter in color and fluffier in texture.
• With the mixer on medium speed, add the eggs, one at a time, mixing well between each addition. Turn the mixer off and scrape down the sides and bottom of the bowl.
• Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour mixture and stir until no streaks of flour remain.
• Stir in the chocolate chips.
• Press about ⅔ of the cookie dough firmly into the prepared pan to create the first layer.
• Pour the caramel over the bars to create an even layer of caramel.
• Sprinkle the remaining cookie dough, breaking it into smaller chunks, over the top of the caramel.
• Bake bars for 30 to 35 minutes, or until golden brown on top.
• Remove from oven and allow to cool for at least 30 minutes before serving.

Notes

Courtney’s Note: These bars can be stored in an airtight container at room temperature for a few days. Serve at room temp or microwave for about 20 seconds for a soft and gooey texture.

The post Chocolate Chip Caramel Bars first appeared on Cake by Courtney.

How to Make The Best Chocolate Lava Cakes: A Step-by-Step Guide

There’s something irresistibly indulgent about chocolate lava cakes. With their rich, molten centers and perfectly baked exteriors, they’re a dessert that never fails to impress. The best part? These seemingly sophisticated treats are surprisingly easy to make at home and can be done in under 30 minutes. Whether you’re planning a romantic dinner or a cozy night in, this recipe will become your go-to for decadent dessert perfection.

What You Need to Make this Chocolate Lava Cake Recipe

Ingredients

For this recipe, you’ll need:

• 3/4 cup unsalted butter
• 3 eggs
• 1/3 cup plus 1 tbsp. granulated sugar
• 1/4 cup all-purpose flour
• 8 ounces good-quality bittersweet chocolate, chopped
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Optional: powdered sugar, whipped cream, or vanilla ice cream for serving

Equipment

• 6 (6-ounce) ramekins
• Baking sheet
• Mixing bowls
• Whisk or electric mixer
• Microwave or double boiler

How to Make Chocolate Lava Cakes

Step 1: Prepare Your Ramekins

Start by preheating your oven to 425°F (220°C). Generously grease your ramekins with butter or cooking spray, ensuring the entire interior is coated. Lightly dust them with cocoa powder to prevent sticking and enhance the chocolate flavor. Place the ramekins on a baking sheet for easy handling.

Step 2: Melt the Chocolate and Butter

Combine the chopped chocolate and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and fully melted. Alternatively, you can melt the ingredients over a double boiler.

Step 3: Make the Batter

In a separate bowl, whisk together the eggs, and sugar until the mixture becomes pale and slightly thickened. Slowly fold the melted chocolate mixture into the eggs, mixing gently to maintain the batter’s airiness. Finally, add the flour and fold until just combined.

Step 4: Fill the Ramekins

Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. This ensures there’s room for the cakes to rise without overflowing.

Step 5: Bake to Perfection

Bake the lava cakes in the preheated oven for 10-12 minutes. The edges should be set, but the centers should still jiggle slightly when shaken. Be careful not to overbake—the molten center is what makes these cakes special.

Step 6: Serve and Enjoy

Remove the ramekins from the oven and let them cool for 1-2 minutes. Run a knife around the edges of each cake to loosen them, then invert them onto serving plates. Serve immediately with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate treat.

Tips for Success

• Use high-quality chocolate: The flavor of the cakes depends heavily on the chocolate you choose. Opt for semi-sweet or bittersweet chocolate with at least 60% cocoa content. I recommend Guittard or Valrhona chocolate.
• Don’t skip the ramekin prep: Properly greasing and dusting the ramekins is crucial for easy release.
• Customize the flavor: Add a pinch of espresso powder to enhance the chocolate flavor, or choose from a variety of toppings like fresh berries, whipped cream, ice cream, etc.

With this simple yet luxurious recipe, you’ll have perfect chocolate lava cakes ready to impress your guests or satisfy your sweet tooth. Enjoy every gooey, chocolatey bite!

Video Tutorial

Let’s make these Chocolate Lava Cakes together! Head over to my YouTube channel or click the video below for the step-by-step tutorial.

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Chocolate Lava Cakes

Perfectly gooey molten chocolate centers with a rich, decadent flavor.

Course Dessert

Keyword Chocolate Lava Cake

Servings 6

Ingredients

For the Lava Cakes

• 3/4 cup unsalted butter
• 3 eggs
• 3 egg yolks
• 1/3 cup plus 1 tbsp. granulated sugar
• 1/4 cup all-purpose flour
• 8 ounces good-quality bittersweet chocolate, chopped
• 1 teaspoon vanilla
• 1/4 teaspoon salt

For the Hazelnuts

• 1/2 cup hazelnuts, chopped

For the Whipped Sour Cream Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, measured then sifted
• 1/2 teaspoon vanilla
• 1/4 cup sour cream

Instructions

For the Lava Cakes

• Preheat your oven to 425 degrees F. Spray 6, 6-ounce ramekin dishes with nonstick spray. Dust with cocoa powder. Set aside.
• In a double broiler, or in the microwave, heat the butter and the chocolate until smooth. Remove from heat.
• In a medium size mixing bowl, beat the sugar and eggs until the sugar dissolves.
• Slowly add the chocolate mixture into the egg mixture. Start with just a bit of the chocolate mixture to temper the egg mixture. We don’t want to scramble our eggs!
• Once all of the chocolate is combined with the egg mixture, add the salt and vanilla.
• Fold in the flour.
• Evenly divide the batter into the ramekins. Should be about 2/3 to 3/4 full.
• Bake for 10 to 12 minutes, or until a toothpick insert in the side of one of the cake comes out with a few moist crumbs. The center should still be uncooked.
• Let the cakes rest for about 5 minutes before carefully turning them over onto a plate. Make sure to use a hot pad. The ramekins will still be warm.

For the Hazelnuts

• Over medium heat, toast the hazelnuts in a sauté pan. Make sure to stir the nuts and move them around as they cook so they don’t burn. Set aside until ready to use.

For the Sour Cream Topping

• In a chilled stainless steel bowl, combine the whipping cream, powdered sugar and vanilla. Beat on high speed until soft, stiff peaks form. Fold in the sour cream. Keep refrigerated until ready to use.

The post The Best Chocolate Lava Cake Recipe first appeared on Cake by Courtney.

CakebyCourtney.com participates in Target’s affiliate advertising program. We may earn a commission when you purchase through links on our site.

White Chocolate Raspberry Brownie Cake

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

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

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

How to Make White Chocolate Cake

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

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

Success!

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

FAQ About White Chocolate Cake

Tips for Making Moist Cake From Scratch

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

Easy Raspberry Cream Filling

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

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

The Best White Chocolate Buttercream

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

How to Make the Best Buttercream Frosting

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

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

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

Convert This Cake

How to Make a Layered Cake a Sheet Cake or Cupcakes

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

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

Sheet Cake

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

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

Cupcakes

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

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

Cake Stands for This Cake

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

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

Other Recipes You’ll Love

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

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White Chocolate Raspberry Brownie Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE RASPBERRY CREAM FILLING

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

For the Brownies

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

For the Ganache

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE RASPBERRY CREAM FILLNG

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

For the Brownies

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

For the Ganache

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

Assembly

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

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

Marble Loaf Cake

A few years ago, my son requested a marble cake with peanut butter buttercream for his birthday. The combination of chocolate and yellow cake with the nutty, smooth buttercream was utterly delicious.

As I planned my new cookbook, I knew this was a recipe I wanted to include, but I also knew it needed to be simplified in two ways: the method and the execution.

Rather than make two separate batter recipes, I created a recipe that is equally delicious, moist, and flavorful, but only requires you to make one batter. I also turned it into a loaf cake simply to make your life easier

Don’t worry – you can absolutely use this recipe as a layered cake. Just check out my tips and Instagram video at the bottom of the post.

How to Turn the Marble Loaf Cake Into a Layered Cake

To turn this Marble Loaf Cake recipe into a layered cake, follow these easy steps:

• Double the recipe – you’ll follow the recipe exactly as written but with 2x the amount of ingredients so you can fill three 8-inch cake layers. One exception: use 5 eggs, not 6.
• Temperature stays the same – the oven temperature will stay the same for all of my cakes, whether they are loaf cakes, layered cakes, sheet cakes or cupcakes.
• Decrease the baking time – the one thing you will change is the amount of time the cakes are baking for. Instead of 45 to 50 minutes for the loaf pan, you’ll bake three 8-inch cake pans for 30 to 35 minutes. Remember, the cake layers are done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

INSTAGRAM VIDEO TUTORIAL AND RECIPE FOR LAYERED CAKE

More Recipes to Love

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Marble Loaf Cake with Peanut Butter Buttercream

Course Dessert

Cuisine Cake

Keyword Marble Cake, Marble Loaf Cake, Peanut Butter Buttercream

Ingredients

For the Cake

• 1 ⅓ cups 266.7 g granulated sugar, divided
• ⅓ cup water
• ⅓ cup cocoa powder
• 2 ounces unsweetened dark chocolate
• 1 ⅔ cups 191.6 g cake flour
• 1 teaspoon 4 g baking powder
• ½ teaspoon 3 g salt
• ½ cup 113 g unsalted butter, at room temperature
• 3 eggs at room temperature
• ½ teaspoon 2.1 g vanilla extract
• ½ cup 120 g buttermilk, at room temperature

For the Buttercream

• 2 cups 250 g powdered sugar, measured then sifted
• ½ cups 113 g unsalted butter, slightly cold
• ¼ cup 62.5 g creamy peanut butter
• 1 teaspoon 4.2 g pure vanilla extract
• 2 tablespoons 30 g heavy whipping cream
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9×5-inch loaf pan with nonstick spray. Line the pan with parchment paper, allowing the parchment to come up the sides of the pan. Spray the parchment. Set aside.
• In a small saucepan, combine ⅓ cup sugar, the water, cocoa powder, and chocolate. Stir over medium heat until the chocolate is melted and the mixture is smooth. Remove from heat and let cool while you make the cake batter.
• In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and remaining sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl in between additions. Stir in the vanilla extract.
• 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, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk, another 1/3 of the flour, the second half of the buttermilk, and then the remaining flour mixture. Stir until just combined.
• Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 10 ounces of batter in a separate mixing bowl. Gently fold the chocolate mixture into the new bowl of cake batter.
• Alternately add the vanilla and chocolate cake batters to the prepared pan. I like to use a small measuring cup to scoop the cake batter into the pan so I can easily layer the different flavors. Use a toothpick or knife to swirl the batter, but don’t mix it too much – you want the flavors to be distinct and separate.
• Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs on it.
• Remove from oven and let cool in the pan for about 15 minutes before inverting onto a wire cooling rack to cool completely.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until smooth, about 2 to 3 minutes.
• With the mixer on low, gradually add the powdered sugar, followed by the heavy cream, vanilla, and pinch of salt.
• Turn the mixer to medium-high and beat for an additional 2 to 3 minutes.

The post The Best Marble Cake with Peanut Butter Buttercream 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.

Happy New Year!

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

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

Black and White Cake

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

Chocolate Cake

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

Vanilla Buttercream

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

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

Enjoy this black and white cake! 

Similar Posts You’ll Enjoy

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

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Black and White Cake

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

Course Dessert

Cuisine Cake

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

Prep Time 1 hour hour

Cook Time 18 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CHOCOLATE CAKE

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

FOR THE BUTTERCREAM:

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

ASSEMBLY

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

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

See’s Candies-Inspired Bordeaux Cake

A See’s Candies-inspired Bordeaux Cake isn’t just a dessert; it’s an experience. Combining the velvety richness of the Bordeaux filling with a moist, rich cake base, this dessert delivers the best of both worlds. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something sweet, my new Bordeaux Cake recipe offers a delicious flavor profile that’s guaranteed to delight.

For home bakers, it’s the perfect opportunity to elevate your baking game. The cake brings together indulgent ingredients like brown sugar, butter, and chocolate to replicate the signature Bordeaux flavor in every bite. And let’s be honest, who wouldn’t want to turn their favorite candy into a cake?

What Makes Bordeaux Flavor So Unique?

The Bordeaux candy’s defining characteristic is its creamy filling, which balances buttery sweetness with a touch of saltiness. It’s this combination of flavors that sets it apart from other chocolates. In cake form, the Bordeaux flavor truly shines, with layers of brown sugar buttercream complementing the rich chocolatey cake base.

How to Make a Bordeaux Cake

Creating this decadent dessert only requires two elements: the cake and the buttercream. For the cake, we’re using my moist and rich dark chocolate cake recipe. It’s my go-to for anything chocolate and sure to be your favorite too.

For the buttercream, we’re simplifying my Swiss Meringue Brown Sugar Buttercream and combining the brown sugar with heavy cream before adding it to a traditional buttercream. Adding salt is important here because it will balance the sweetness. If you prefer a less sweet buttercream, head over to THIS blog post and grab the Swiss Meringue Buttercream version.

Tips for Perfecting Your Bordeaux Cake

1. Focus on Quality Ingredients: For me, the most important high-quality ingredient is the cocoa powder. I use Extra Brute Cacao Barry cocoa powder in all of my cakes. The flavor is truly the best and this higher fat cocoa lends itself to a very moist cake!
2. Nail the Frosting: A brown sugar buttercream really replicates the creamy Bordeaux filling. As mentioned above, you can use the version below or my Swiss Meringue Buttercream version that can be found with my Cookie Cake.
3. Add a Decorative Touch: Sprinkle the cake with chocolate jimmies to replicate the look of the iconic See’s Candies Bordeaux.

FAQs

Dive into the world of See’s Bordeaux and bring its signature flavors to life in your kitchen. Your family, friends, and taste buds will thank

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See’s Candies-Inspired Bordeaux Cake

Dark chocolate cake layers with brown sugar buttercream and chocolate sprinkles.

Course Dessert

Cuisine Cake

Keyword Bordeaux Cake, brown sugar buttercream, chocolate, Chocolate Cake

Ingredients

FOR THE CAKE

• 2 cups (220 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) good quality dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 1/2 cup (110 g) brown sugar, packed
• 2 cups (452 g) unsalted butter slightly chilled
• 5 cups (625 g) powdered sugar sifted
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Garnish

• 1 cup chocolate jimmies, (sprinkles)

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the pans again. Set aside. 
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly distribute the batter into the prepared pans (about 16 ounces of batter in each pan) and bake for 23 to 27 minutes.
• Cool in the pans for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the heavy whipping cream for about 30 to 45 seconds.
• Add the brown sugar to the heavy whipping cream and stir until smooth and the sugar dissolves into the liquid. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter on it's own for about 2 to 3 minutes.
• With the mixer on low speed, add the powdered sugar, followed by the brown sugar mixture, vanilla and salt.
• Turn the mixer to medium-high speed and beat the buttercream for an additional 3 to 5 minutes.

ASSEMBLY

• Place the first cake layer, top-side up, in the center of the cake board. Using an offset palette knife, spread about 1 cup frosting evenly across the cake layer.
• Place the second cake layer on top of the frosting and evenly spread another cup of buttercream over the cake layer.
• Place the third cake layer, top-side down, on top of the frosting. 
• Apply a thin layer of buttercream over the entire cake. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream and then cover the sides and top with chocolate jimmies.

The post Decadent and Delicious See’s Candies-Inspired Bordeaux 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.

Growing up, one of my favorite desserts was brownies topped with pink peppermint ice cream and hot fudge sauce. My mom made it for us nearly every week during the month of December. It’s still one of my favorite memories and favorite desserts.

Peppermint Oreo Pie

As we approach the holidays, I’ve had this dessert on my mind and wondered how I could transform it into another type of dessert. Of course I thought about cake, but I know how much you love a simple, easy-to-make dessert, so I switched things up and went with pie! (I know, so out of character for me – ha!)

How to Make Peppermint Pie

This easy Christmas dessert is basically a no bake dessert. Yes, you have to bake the Oreo cookie crust, but that’s it. Once the crust is baked (under 10 minutes), the rest requires no baking at all.

Oreo Crust

The Oreo crust is simply made of Oreos and melted butter. That’s it! Of course, you can use a store bought Oreo crust, but I highly recommend you make your own. The homemade crust is thicker and cuts so much nicer than the thin store bought version.

You’ll pulse the Oreos in a food processor or blender and then toss with melted butter. Make sure to press the crumbs firmly into an 8-inch or 9-inch pie pan. The crust bakes for 7 minutes at 350 F and then needs to cool completely before you put the filling in.

Peppermint Filling

To make the whipped peppermint filling, all you’ll need are a few easy-to-find ingredients:

• Heavy whipping cream
• EZ Gel
• Cream cheese
• Powdered sugar
• Peppermint extract (not mint)
• Crushed candy peppermint candies
• Red food coloring (optional)

You’ll start by beating the heavy whipping cream in a stainless steel bowl with a whisk attachment. While you’re whipping the cream, gradually add the EZ Gel. Whip until stiff peaks form.

What is EZ Gel?

EZ Gel is an alternative stabilizer to gelatin. I love using EZ Gel instead of gelatin because it’s very easy to use and you don’t have to spend time “blooming” gelatin or worrying about getting the right consistency of the gelatin before using.

In a separate bowl, beat the cream cheese, powdered sugar, and peppermint extract until smooth. Once that’s done, you’ll fold in the whipped cream, followed by one small drop of red food coloring and the peppermint candies.

I like to top the pie with chocolate ganache and homemade whipped cream.

FAQs

Video Tutorial: How to Make Peppermint Pie

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Peppermint Pie with Oreo Crust

Oreo Crust with a light and fluffy peppermint filling, chocolate ganache and whipped cream.

Course Dessert

Cuisine Pie

Keyword no bake, no bake peppermint pie, No bake pie, Peppermint, Peppermint Pie

Ingredients

For the Oreo Crust

• 25 Oreo cookies
• 5 tablespoons unsalted butter, melted
• *You can use a store-bought crust but the crust of the pie will be thinner than pictured and it's harder to cut cleanly.

For the Peppermint Filling

• 1 1/2 cups heavy whipping cream
• 1 tablespoon EZ Gel, LINKED
• 8 ounces cream cheese
• 1 1/2 cups powdered sugar
• 1 teaspoon peppermint extract
• 1 drop red food coloring
• 1/3 cup crushed peppermint candies

For the Ganache

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

For the Whipped Topping

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

Instructions

For the Oreo Crust

• Preheat your oven to 350 F.
• Using a food processor or blender, pulse the cookies until you’ve created a fine crumb. (No need to remove the cream filling).
• Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until the crumbs are “wet.”
• Firmly press the Oreo mixture into an 8-inch or 9-inch pie pan, making sure to form the crust up the sides of the pan.
• Bake for 7 minutes.
• Let cool completely before adding the filling.

For the Peppermint Filling

• In a chilled stainless steel bowl, beat the heavy whipping cream on high speed. While beating the cream, gradually sprinkle in the EZ Gel. Beat the cream until semi-stiff peaks form. Set aside.
• In a separate mixing bowl, combine the cream cheese, powdered sugar, and peppermint extract. Mix until smooth.
• Gently fold the whipped cream into the cream cheese mixture.
• Fold in a small dollop of red food coloring, followed by the crushed peppermint candies.
• Once the pie crust is cooled to room temperature, add the peppermint filling and refrigerate until the ganache and whipped topping are complete.

For the Ganache

• Combine the chocolate chips and cream in a microwave safe bowl. Microwave in 20 to 30 second intervals until the chocolate chips melt and create a silky smooth consistency when you stir.
• Allow the ganache to cool before spreading on top of the peppermint filling

For the Whipped Topping

• Combine the heavy whipping cream, powdered sugar and vanilla in a stainless steel bowl. Beat until soft speaks form. 
Spread the whipped cream on top of the ganache.
• *When you’re ready to serve, sprinkle the pie with crushed peppermint candies and crushed Oreos.
• **This pie is best made a day ahead of time and stored in the refrigerator. Leave garnishes off until serving.

The post The Most Delicious and Easy-to-Make Peppermint Oreo Pie first appeared on Cake by Courtney.

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

Hot Chocolate Cake

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

How to Make Moist Chocolate Cake

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

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

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

That’s it!

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

Important Tip About Cocoa Powder

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

Marshmallow Buttercream

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

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

How to Make Light and Fluffy Buttercream

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

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

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Hot Cocoa Cake with Marshmallow Buttercream

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

Course Dessert

Cuisine Cake

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

Prep Time 1 hour hour

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

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

FOR THE BUTTERCREAM

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

For the Ganache/Drip

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

Instructions

FOR THE CHOCOLATE CAKE

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

FOR THE BUTTERCREAM:

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

For the Ganache/Drip

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

ASSEMBLY

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

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

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

Butterfinger Cake

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

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

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

THIS IS MY FAVORITE COCOA POWDER.

Butterfinger Filling

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

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

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

How to Make the Best Buttercream Frosting

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

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

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

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Butterfinger Cake

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

Course Dessert

Cuisine Cake

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

Servings 20 people

Ingredients

FOR THE MILK CHOCOLATE CAKE

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

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

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

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

FOR THE PEANUT BUTTER BUTTERCREAM

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

FOR THE BUTTERFINGER FILLING

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

FOR THE PEANUT BUTTER CHOCOLATE BUTTERCREAM

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

FOR ASSEMBLY

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

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

Black Forest Poke Cake

I’m so excited for you to try my version of this classic cake. I’m using my rich, dark chocolate chocolate cake with a luscious cherry compote and whipped mascarpone frosting. With the cherry compote soaked into every bite, this is truly an irresistibly moist and flavorful treat. Whether you’re a seasoned baker or just looking for a show-stopping dessert that’s surprisingly easy to make, this Black Forest Poke Cake is sure to impress at any gathering. Let’s dive into how you can create this heavenly dessert right in your own kitchen!

What is a Poke Cake?

But first, what is a poke cake? A poke cake is a simple yet ingenious dessert that takes an ordinary cake to the next level by infusing it with extra flavor and moisture. After baking the cake, you “poke” holes all over it using the handle of a wooden spoon or a similar tool. These holes are then filled with a luscious liquid or filling, such as sweetened condensed milk, fruit puree, pudding, or gelatin, which seeps into the cake, creating pockets of deliciousness in every bite. Topped with whipped cream or frosting, poke cakes are incredibly versatile and allow for endless creativity in flavor combinations, making them a favorite for both novice and experienced bakers alike.

Ingredients to Make Black Forest Cake

For my Black Forest Cake, you’ll want to be grab some of the basics like flour, sugar, eggs, baking powder, baking soda, salt, vanilla, and buttermilk. I also HIGHLY recommend that you get a good quality dark cocoa powder. Using a good quality, HIGH FAT cocoa powder in chocolate cake is a game changer. My favorite dark cocoa is Extra Brute Cacao Barry Cocoa Powder. For the filling and frosting, also grab canned cherries, corn starch, heavy whipping cream and powdered sugar.

How to Make Black Forest Poke Cake

Be sure to let the cake cool completely, as well as the compote, before you assemble.

Can This Cake Be Made Ahead of Time?

Yes! In fact, I think this one is even better when it’s made a day before you want to serve it. Giving the cherry compote time to really soak into the cake gives it even more flavor.

To store this cake, cover it with plastic wrap and refrigerate.

My Favorite Poke Cakes

Once you try this Black Forest Poke Cake, I know you’re going to be eager to make another one. Here are two poke cakes you have to try:

1. Chocolate Peanut Butter Poke Cake
2. Pumpkin Poke Cake with Caramel Whipped Cream

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Black Forest Poke Cake

Rich and decadent chocolate cake with cherry compote and whipped mascarpone frosting.

Course Dessert

Cuisine Cake

Keyword Beginner, Black Forest Poke Cake, sheet cake

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

For the Cherry Compote

• 24 oz tart canned cherries in water you can also use fresh cherries, pitted
• 3/4 cup liquid from the canned cherries if you use fresh cherries, add 3/4 cup water
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon (9 g) corn starch

For the Mascarpone Frosting

• 1 2/3 cups (416 g) heavy whipping cream
• 1 cup (125 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla
• 8 ounces mascarpone cheese

Instructions

For the Cake

• Preheat the oven to 325 degrees F. Prepare a 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray. Set aside.
• In a medium size mixing bowl, whisk together the dry ingredients. Set aside.
• In another medium-size mixing bowl, whisk together the eggs, buttermilk, water, oil and vanill.
• Add wet ingredients to the dry ingredients, and mix on low speed or with a whisk until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
• Bake for 30 to 35 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely.
• Keep the cake in the baking dish for assembly.

For the Compote

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the cherries to soften and the liquid to thicken slightly. The liquid part should still be pourable. This is what we want to soak the cake. Let the compote cool before adding to the cake.

For the Mascarpone Whipped Frosting

• In a chilled stainless steel bowl, beat the heavy whipping cream, powdered sugar and vanilla on high speed until soft peaks form.
• Add the mascarpone cheese and beat on high until medium-stiff peaks form.

Assembly

• Using the handle of a wooden spoon or a straw, poke holes all over the cake.
• Using a spoon, pour the juice of the cherry compote over the cake, making sure to get it into the holes.
• Spoon the cherries onto the cake in an even layer.
• Gently spread the mascarpone frosting over the cherries.
• Using a peeler and a chocolate bar, grate chocolate shavings on top of the cake.
• Carefully cover the cake with plastic wrap and refrigerate for about an hour. This allows the cherry juice to soak into the cake.

The post Black Forest Poke Cake first appeared on Cake by Courtney.

Chocolate Cheesecake Cupcakes

Each dark chocolate cupcake is baked onto a homemade Oreo cookie crust, and filled with cheesecake! It’s a tangy cheesecake filling with semi-sweet chocolate chips, and it pairs perfectly with the bittersweet chocolate cake. Then, for one more layer of deliciousness, there’s a rich fudge frosting covering it all. This frosting is a little dense than my silky-smooth chocolate buttercream – an absolute decadent dream, befitting these cheesecake-cupcakes.

I also have this recipe in the form of a layered cake. Check it out HERE.

The Best Chocolate Cake Recipe

This is my go-to chocolate cake recipe. It’s rich, moist, and so flavorful. Here are a few important things to note when making the batter:

• This chocolate cake has a lot of liquid, which is what makes it moist, but it does mean that the cake batter will be thin. Don’t let that stress you out. It bakes beautifully.
• Dark cocoa powder makes a HUGE impact on flavor. I don’t recommend using regular cocoa powder for this cake. We want the slight bittersweet chocolate, as it pairs perfectly with the sweet filling and doesn’t lose any of the chocolate flavor during baking. I recommend using Extra Brute Cacao Barry Cocoa Powder.
• You’re baking the chocolate cake right on top of the cookie crust.

Chocolate Chip Cheesecake Filling

To make the chocolate chip cheesecake filling, you’ll need the following ingredients:

• Cream cheese
• Granulated sugar
• Cornstarch
• Milk
• Eggs
• Mini chocolate chips

Rather than bake this mixture in a cheesecake pan, you’ll simply bake it in a square baking pan, until the edges are fairly firm. However, the center will still be lightly jiggly. As the mixture cools, it will thicken.

NOTE: Do not add the chocolate chips until AFTER the cheesecake filling is completely cool.

MAKE AHEAD TIP: the chocolate chip cheesecake filling is a great element to make ahead of time. In fact, I prefer the consistency of the filling when I’ve made it a day before assembly. Once the filling is completely room temperature and you’ve added the chocolate chips, store in an air-tight container in the refrigerator until ready to use.

Easy Homemade Fudge Frosting

This fudge frosting is a bit different than my typical buttercreams, both in texture and in the process to make it. It is, however, equally delicious!

To make the fudge frosting, you’ll want to use a food processor or blender. I prefer a food processor.

Other Chocolate Cakes You’ll Love

• The Best Chocolate Cake with Chocolate Buttercream
• The Best Ever Cookies and Cream Cake
• Mint Oreo Cake
• Decadent Chocolate Peanut Butter Oreo Cake
• Peanut Butter Pie Cake

Video Tutorial

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Chocolate Cheesecake Cupcakes

Chocolate cupcakes baked on a chocolate cookie crust, with chocolate chip cheesecake filling and fudge frosting.

Course Dessert

Cuisine Cupcake

Keyword chocolate, Chocolate Cheesecake Cupcakes, Cupcakes

Servings 24

Ingredients

For Crust

• 25 Oreos (with the filling), pulverized into a fine crumb
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Cupcakes

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.2 g) hot water or coffee
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) vanilla extract

For the Filling

• 8 ounces cream cheese
• 3/4 cup (150 g) sugar
• 1 tablespoon (7.5 g) cornstarch
• 1 tablespoon (15.13 g) milk
• 1 whole egg
• 1 egg yolk
• 1/2 cup (85.5 g) mini chocolate chips

Buttercream

• 1 1/4 cups (282.5 g) unsalted butter, at room temperature
• 1 cup (125 g) powdered sugar, measured and then sifted
• 3/4 cup (88.5 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 1 teaspoon (4.2 g) vanilla extract
• 8 ounces dark or semi-sweet chocolate, melted and cooled slightly
• Pinch of salt

Instructions

For the Oreo Crust

• Combine all of the ingredients in a food processor and pulse. Mixture should be like wet sand.
• Measure 2 tablespoons of the crumbs and drop into each of your cupcake liners (in your cupcake pans) or baking cups (baking cups can be set on a jelly roll pan to bake). Use your fingers or the bottom of a cup to press the crumbs into place to create a crust. Set aside.

For the Cupcakes

• Preheat the oven to 325 degrees F.
• In a medium size mixing bowl, whisk together all the dry ingredients. Set aside.
• In another medium sized mixing bowl, combine eggs, buttermilk, water or coffee, oil and vanilla with a whisk.
• While mixing, slowly add the wet ingredients to the dry ingredients, and mix on low speed (or by hand with a whisk) until the flour is combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among the baking cups or cupcake liners, about 2/3rds full.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center of one cupcake comes out with a few moist crumbs on it.
• Let cupcakes cook completely before adding cheesecake filling and frosting.

For the Chocolate Chip Cheesecake Filling

• Preheat your oven to 325. Spray an 8”x8” baking pan with nonstick spray. Set aside.
• In a medium sized mixing bowl, beat the sugar and cream cheese until smooth and there is no sugar granules.
• In a small bowl, whisk together the milk, cornstarch and salt.
• Add the milk mixture to the sugar mixture and stir until combined.
• Stir in the egg and egg yolk. Beat on medium speed or by hand for a couple minutes.
• Pour the mixture into your prepared baking pan.
• Bake for 20 to 25 minutes, or until the mixture is slightly set around the edges but still soft in the middle.
• Once the cheesecake filling is cooled completely, fold in the chocolate chips.
• You can make this element ahead of time. Store in the refrigerator in an airtight container for up to a week.

For the Fudge Frosting

• In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky. Set aside.
• In food processor, combine the butter, powdered sugar, cocoa powder, 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

• When the cupcakes are completely room temperature, use the end of a piping tip, a knife, or a spoon to remove some of the center of the cupcakes.
• Pipe about 1 tablespoon of the cheesecake filling into each cupcake.
• Once the filling is added, use a Wilton 1M piping tip to pipe the fudge frosting onto each cake.
• Add an Oreo to the top of each cupcake.

The post Chocolate Cheesecake Cupcakes first appeared on Cake by Courtney.

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

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

Chocolate Biscoff Sheet Cake

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

How to Make Chocolate Biscoff Cake

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

Quick note about cocoa powder…

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

Steps for making chocolate Biscoff sheet cake:

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

How the type of pan you use affects bake time

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

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

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

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

How to Make This a Layered Cake

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

Piping Tools

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

How to Make Chocolate Biscoff Sheet Cake: Video Tutorial

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Chocolate Biscoff Cake

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

Course Dessert

Cuisine Cake

Keyword Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

FOR THE CAKE

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

Garnish

• Biscoff Cookies

Instructions

FOR THE CAKE

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

Assembly

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

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

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.

Monster Brookies

Happy Friday! It’s been a busy few weeks over here, but I finally got into the kitchen this week and whipped up something that has all of my favorite things. My new Monster Brookies are a combination of a rich and decadent brownie layer, a peanut butter layer, a chocolate chip cookie layer, with mini M&Ms and flakey salt.

These bars are going to rock your world!

I’m not even going to get fancy with a huge blog post because you just need to make these.

Here’s everything you need to know:

• You’re making a brownie recipe and a chocolate chip cookie recipe.
• You’ll bake the brownie layer on its own for 15 minutes and then pile everything on top and bake again.
• These bars are still kinda gooey when they are done baking – give them at least an hour to cool and set.
• Don’t worry that the top looks golden brown and a little crisp. The center will still be soft and you’ll have an awesome texture combo.
• These store great in an airtight container at room temperature. You can microwave them next day for that gooey center, or serve at room temp for a more solid texture.

Step-by-Step Tutorial for Brownies

Step-by-Step Tutorial for the Cookies

Assembly Tutorial

How to Make Monster Brookies: Video Tutorial

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Monster Brookies

Gooey brownies with peanut butter, a chocolate chip cookie layer, mini M&Ms and flakey salt.

Course Dessert

Cuisine Bars

Keyword Brookies, Brownies, cookies, Monster Brookies

Servings 24 bars

Ingredients

For the Brownie Layer

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 cup (180 g) bittersweet chocolate chips
• 2 cups (440 g) light brown sugar, packed
• 4 eggs
• 2 teaspoons (8.4 g) vanilla extract
• 1 cup (180 g) semi-sweet chocolate chips

For the Cookie Layer

• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 1 egg, at room temperature
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (180 g) semi-sweet or dark chocolate chips

Fillings and Garnish

• 1 cup (250 g) peanut butter, melted
• 1/2 cup (112 g) mini M&Ms
• Flakey salt

Instructions

For the Brownie Layer

• Preheat your oven to 350 degrees F. Spray a 9″ x 13″ baking dish with nonstick spray. Line the bottom and sides with parchment paper. Spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
• In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
• Add the brown sugar to the butter and chocolate mixture and stir until smooth.
• Add the eggs, one at a time, stirring well between each addition.
• Stir in the vanilla.
• Add the flour mixture and stir until no streaks of flour remain.
• Fold in the 1 cup of the semi-sweet chocolate chips.
• Pour the batter into the prepared pan.
• Bake the brownies for 15 minutes.
• While the brownies bake, make the cookie dough. (Instructions below)
• When the 15 minute timer is up, remove the pan from the oven. Pour the melted peanut butter on top and gently spread into an even layer.
• Using your hands, break apart the cookie dough (instructions below) and drop on top of the peanut butter and brownie. This does not need to be spread out. It will spread as it cooks.
• Evenly sprinkle the mini M&Ms on top.
• Bake for 30 minutes more minutes.
• The top of the cookie layer will be golden brown. Don’t let that scare you that it’s over cooked. The centers will still be gooey and you’ll get a delicious crunch with each bite, as well.
• Remove the pan from the oven and sprinkle on the salt.
• Allow the bars to cool in the pans for at least an hour.
• The centers will still be gooey after they cool for an hour. If you want the centers more set, allow the bars to sit for an additional hour or two.

For the Cookie Layer

• In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth.
• Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the egg and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, and salt. Mix until combined. 
• Stir in the chocolate chips.

The post Delicious and Gooey Monster Brookies first appeared on Cake by Courtney.