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 🍰

Print

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.

Light and Fluffy Strawberry Cake

There’s nothing quite like the delicate sweetness of a light and fluffy strawberry cake, especially when it’s made with real strawberry purée. This cake is bursting with fresh strawberry flavor, giving it a natural sweetness. With its soft, tender crumb and luscious strawberry essence in every bite, it’s the perfect dessert for spring gatherings, summer celebrations, or simply indulging in a slice of homemade goodness. Whether you top it with a velvety strawberry frosting or a simple vanilla buttercream, this cake is sure to be a showstopper. Let’s dive into the recipe and bring this berry-filled delight to life!

New and Improved Strawberry Cake Recipe

Say hello to my new and improved strawberry cake—lighter, fluffier, and more delicious than ever! This upgraded recipe swaps freeze-dried strawberries for only fresh strawberry purée and the option of using strawberry emulsion or extract to amp up the flavor – both enhancing the natural berry flavor while keeping the crumb soft and airy. With a bit more sugar for balanced sweetness and buttermilk for extra moisture, every bite is tender and melt-in-your-mouth good. Unlike my old version, which was denser due to extra eggs and dried strawberries, this cake has a delicate texture that feels like a dream. Whether for a celebration or a simple treat, this strawberry cake is sure to impress!

Ingredients You Need for Strawberry Cake

• 2 pounds frozen or fresh strawberries
• 3/4 cup unsalted butter, room temperature
• 1/4 cup oil
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry emulsion or extract, optional
• 4 whole eggs, room temperature
• 2 egg whites, room temperature
• 2/3 cup strawberry puree 
• 3 1/4 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk, room temperature
• Pink food coloring, optional
• Additional butter and powdered sugar for the buttercream

Tips for Making a Moist Cake from Scratch

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

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

Print

Light and Fluffy Strawberry Cake

Flavorful and tender strawberry cake layers with strawberry buttercream.

Course Dessert

Cuisine Cake

Keyword Strawberry, Strawberry Buttercream, strawberry cake

Ingredients

For the Strawberry Puree

• 2 pounds strawberries, fresh or frozen

For the Cake

• 3 1/4 cups (373.7 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• 1/2 teaspoon (2 g) baking soda
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar
• 1/4 cup (59 g) vegetable oil, or your preferred type – grapeseed
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry emulsion or extract, optional
• 4 whole eggs, room temperature
• 2 egg whites, room temperature
• 2/3 cup (about 160 g) strawberry puree, instructions below
• 1 cup (240 g) buttermilk, room temperature
• Pink food coloring, optional

FOR THE BUTTERCREAM

• 2 1/4 cups (508.5 g) unsalted butter, slightly chilled
• 7 1/2 cups (937.5 g) powdered sugar measured then sifted
• 1/2 cup (119 g) strawberry puree, more if desired
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Strawberry Puree

• In a medium size saucepan, heat the strawberries on medium heat. When the strawberries start to soften and juices release, use an immersion blender to puree the strawberries. You can also remove the strawberries from the pan and use a blender or food processor to puree them (be careful of the steam that gets trapped), and then put the puree back into the saucepan over low heat uncovered. We want the water to evaporate.
• Continue to cook the strawberry puree until it thickens and the water is reduced. This can take a while, so be patient and do this ahead of time. With frozen strawberries, mine took about 30 minutes to reduce. If needed, you can add a teaspoon of cornstarch to help move the process along and thicken the mixture.
• Put a fine mesh sieve over a bowl. Pour the strawberry puree into the fine mesh sieve. Let it sit for a few minutes. Don’t push the mixture through. This lets the remaining water, if any, filter out. I have a video on instagram that shows you the difference between the watery part of the puree and the thick puree.
• Scoop the puree that is still remaining in the sieve into a heat proof bowl. Measure 2/3 cup for the cake and save the remaining portion in the refrigerator for the buttercream.

For the Cake

• Preheat oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter, oil, and sugar on medium-high until smooth and fluffy, about 2 minutes.
• With the mixer on medium-low speed add the vanilla, strawberry emulsion or extract (if using), and the eggs and egg whites. I like to add the eggs one or two at a time and then mixing the batter for a few seconds to let the ingredients get incorporated. It’s also good to turn the mixer off and scrape down the sides and bottom of the bowl between additions too.
• After the eggs are added, turn the mixer to medium-high and beat the cake batter for about 1 to 2 minutes, until the mixture is smooth and fluffy.
• Gradually add the strawberry puree and continue to mix for another minute or so.
• With the mixer on low, alternately add the dry ingredients and the buttermilk, starting and ending with the flour mixture. Stir just until no streaks of flour remain.
• Stir in 1 to 2 drops of pink food coloring, if desired.
• Evenly distribute the batter between the three pans, about 17-18 ounces in each. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool the cakes on cooling racks for about 15 minutes before inverting onto write racks to cool completely.

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes. The butter should get lighter in color and fluffier in texture.
• 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 cooled strawberry puree, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes.
• Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

The post Light and Fluffy Strawberry Cake with Strawberry Buttercream 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.

Print

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.

Pistachio Cranberry Cake

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

Pistachio Cake

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

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

Cranberry Compote

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

The compote is quite easy to make!

Two suggestions for the compote:

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

Buttercream

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

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

Enjoy!

Print

Pistachio Cranberry Cake

Pistachio cake layers with cranberry compote and cranberry buttercream.

Course Dessert

Cuisine Cake

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

Servings 20 people

Ingredients

For the Cake

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

For the Cranberry Compote

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

For the Buttercream

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

Instructions

For the Cake

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

For the Cranberry Compote

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

For the Buttercream

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

Assembly

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

Notes

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

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

See’s Candies-Inspired Scotchmallow Cake

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

See’s Candies: A Rich Family Tradition

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

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

Why Scotchmallow Cake?

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

Homemade Elements of a Scotchmallow Cake

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

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

Step-by-Step Recipe

1. Prepare the Chocolate Cake Layers

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

2. Make the Caramel Filling

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

3. Whip Up the Marshmallow

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

4. Make Chocolate Buttercream

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

5. Assemble the Cake

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

Tips for Perfecting Your Scotchmallow Cake

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

Why This Cake Stands Out

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

Print

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.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Sit amet cursus sit amet dictum sit amet. Pellentesque habitant morbi tristique senectus et netus et malesuada. Eu sem integer vitae justo eget magna fermentum iaculis eu. Nunc id cursus metus aliquam eleifend mi in. 

Ready to go? Let’s make some yummy strawberry ice cream.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.

The post Caramelized Strawberry Crumble Ice Cream first appeared on Cake by Courtney.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Sit amet cursus sit amet dictum sit amet. Pellentesque habitant morbi tristique senectus et netus et malesuada. Eu sem integer vitae justo eget magna fermentum iaculis eu. Nunc id cursus metus aliquam eleifend mi in. 

Start planning now for your perfect party menu!

1. Wanna start with some ice cream?

Morbi non arcu risus quis varius quam quisque id. Interdum consectetur libero id faucibus nisl tincidunt. Scelerisque purus semper eget duis. Ipsum dolor sit amet consectetur adipiscing elit. 

2. Serve delicious cake

Sagittis aliquam malesuada bibendum arcu vitae elementum curabitur. Feugiat nibh sed pulvinar proin gravida hendrerit lectus. Nulla aliquet porttitor lacus luctus accumsan tortor. 

3. More cake for different tastes

Sit amet cursus sit amet dictum sit amet. Pellentesque habitant morbi tristique senectus et netus et malesuada. Eu sem integer vitae justo eget magna fermentum iaculis eu.

4. Don’t forget about drinks

Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Coconut Cream Cake

Check out this recipe

5. Non-alcoholic drinks such as Lemonade

Enim sit amet venenatis urna cursus eget nunc scelerisque. In hac habitasse platea dictumst. Auctor neque vitae tempus quam pellentesque. Quis commodo odio aenean sed adipiscing diam donec adipiscing.

High Altitude Friendly Chocolate Cake

Check out this recipe

Conclusion

This post is an example for Recipe Roundup feature of WP Recipe Maker. Use this Recipe Roundup feature for your roundup posts and we’ll automatically output the ItemList metadata that Google needs to display your recipes in a Carousel. You can find more details about this feature: Recipe Roundup Demo.

The post 10 Party appetizers your friends won’t be able to get enough of first appeared on Cake by Courtney.