What Is Peanut Butter Sheet Cake?

Peanut Butter Sheet Cake is a soft, moist cake infused with creamy peanut butter and topped with a luscious peanut butter frosting. Unlike a traditional layer cake, a sheet cake is baked in a single layer, making it easy to serve and perfect for feeding a crowd. The texture is light yet rich, and the peanut butter flavor shines through in every bite.

This cake is similar to Texas sheet cake, which is known for its ultra-moist texture. But instead of chocolate, this version highlights the nutty, buttery goodness of peanut butter.

Why This Is the Easiest Dessert to Make

If you love baking but don’t want to deal with the hassle of stacking layers and piping frosting, peanut butter sheet cake is the perfect solution. Here’s why:

• One-bowl batter – No need for multiple mixing bowls. This recipe comes together quickly with minimal cleanup.
• Bakes in a single pan – Forget the stress of leveling and stacking layers. Just pour the batter into a sheet pan (jelly roll pan size), bake, and frost.
• No special tools required – No stand mixer? No problem! This cake can easily be mixed with a hand mixer.
• Quick frosting technique – The peanut butter frosting is easily spread on top of the cake. No special decorating techniques needed.

This is truly a beginner-friendly dessert that tastes like it came from a bakery!

How to Make a Moist Peanut Butter Cake

Moisture is key when it comes to sheet cakes, and peanut butter can sometimes make baked goods dense. Here are my top tips for achieving a soft and fluffy cake every time:

• Use room temperature ingredients – using room temperature ingredients helps the ingredients better blend together, and are better absorbed by the dry ingredients – which helps the cake rise better.
• Don’t overmix – Overmixing can lead to a tough cake. Mix until the ingredients are just combined.
• Add buttermilk – The acidity in buttermilk helps break down gluten, resulting in a tender crumb.
• Add some water – This technique enhances the cake’s texture and makes the peanut butter flavor even more pronounced.
• Don’t over bake – because this cake is baked in a jelly roll pan, the layer is thin and can easily over bake if you’re not careful. Bake until a toothpick inserted in the center comes out with a few moist crumbs on it.

Frequently Asked Questions

Can I make peanut butter sheet cake ahead of time?

Yes! This cake stays moist for days. Store it covered at room temperature for up to 3 days or freeze for up to a couple weeks.

What’s the best peanut butter to use for baking?

For the best results, use creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butters can separate and alter the cake’s texture.

Can I freeze peanut butter sheet cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.

How do I store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze.

Can I add chocolate to this cake?

Yes! Peanut butter and chocolate are a match made in heaven. Try adding mini chocolate chips to the batter or drizzling melted chocolate over the frosting for extra decadence.

Peanut butter sheet cake is the ultimate comfort dessert—easy to make, full of flavor, and always a hit at gatherings. Whether you’re baking for a special occasion or just treating yourself, this cake will not disappoint. Let me know in the comments if you give it a try!

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Peanut Butter Sheet Cake

A moist and flavorful peanut butter cake baked in a jelly roll pan, with a silky-smooth peanut butter frosting.

Course Dessert

Cuisine Cake

Keyword Peanut Butter, Peanut butter cake, Peanut Butter Sheet Cake, sheet cake

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup smooth peanut butter
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• 1/4 cup water

For the Frosting

• 3/4 cup unsalted butter, softened
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar, measured then sifted
• 2 tablespoons heavy whipping cream

Instructions

For the Cake

• Preheat the oven to 350 degrees F. Spray a standard size jelly roll pan (half sheet pan) with nonstick spray and set aside.
• In a medium-size mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and peanut butter until smooth.
• With the mixer on medium-high speed, add the granulated sugar and brown sugar and mix until smooth, about 2 minutes.
• Add the eggs and vanilla. Beat on medium-high speed for another 2 minutes or so. Mixture should be smooth, slightly fluffy, and lighter in color.
• With the mixer on low, alternately add the flour mixture and the buttermilk, starting and ending with the flour. Stir in the water.
• Pour the batter into the prepared pan and spread to ensure the cake batter is evenly distributed in the pan.
• Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. The top of the cake won't be shiny anymore and should have a little bounce back when you touch the top of it.
• Remove the cake from the oven and place the pan on a cooling rack to cool.

For the Frosting

• In a medium size mixing bowl, beat together the softened butter and peanut butter until smooth.
• Stir in the vanilla and salt.
• Gradually add the powdered sugar, followed by the heavy cream.
• Turn the mixer to medium-high and beat until smooth and fluffy, about 2 minutes.
• When the cake is cooled completely, cover the cake with the peanut butter frosting.

The post The Best Peanut Butter Sheet Cake You’ll Ever Make 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.

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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.

Mint Chocolate Chip Cake

What’s in this Mint Chocolate Chip Cake Recipe

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.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Mint Buttercream

Other St. Patrick’s Day-Inspired Recipes You’ll Love

• Grasshopper Pie Cake
• Pistachio Chocolate Chip Cake
• Green Velvet Cake
• Golden Oreo Cake
• Super Easy Mint Andes Double Chocolate Cookies

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Mint Chocolate Chip Cake

Rich, dark chocolate cake layers with mini chocolate chips and mint buttercream.

Author cakebycourtney

Ingredients

FOR THE CAKE

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1 cup buttermilk, room temperature 
• 3 eggs, room temperature (I use large or extra large)
• 1/2 cup vegetable oil
• 1 cup hot water, or hot coffee
• 1 teaspoon pure vanilla extract 

FOR THE BUTTERCREAM

• 2 cups unsalted butter, slightly cold
• 6 cups powdered sugar, measured and then sifted
• 6-8 teaspoons pure mint extract, start with 6, you may want more depending on how much you love mint
• 3 tablespoons heavy cream
• Pinch of salt 
• Green food coloring, optional 
• 1/2 cup mini chocolate chips
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir to combine.
• In a separate bowl, combine the buttermilk, vegetable oil, eggs, water and vanilla. Stir until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about 30 seconds and then scrape down the sides of the bowl Mix again for 10-20 seconds until the ingredient are combined.
• Evenly distribute the batter among the pans. For three 8-inch pans, I usually get about 15-16 ounces in each pan. For the four 6-inch pans, about 12 ounces in each pan.
• Bake for 20 to 25 minutes
• Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely.
• Once cooled completely, the cakes can be individually wrapped in plastic wrap and stored in the freezer for a few days. If you want to store the cakes for longer, wrap each in foil as well. With the foil, the cake layers will be good for about a month. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for about 2 minutes.
• Turn the mixer to low and gradually add the sifted powdered sugar.
• Once the powdered sugar has been mixed in, add the mint extract, cream, salt and food coloring (if using). Turn the mixer to medium-high speed and beat for about 5 minutes.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. 
• Set aside 2 cups of buttercream and mix in 1/2 cup mini chocolate chips. You'll use this in between the layers.

ASSEMBLY

• Place the first cake layer on a cake board or cake plate top side up. Spread 1 cup of the buttercream mixed with the mini chocolate chips across the cake layer.
• Place the second cake layer on top and spread the remainder of the mini chocolate chip filled buttercream. For the final cake layer, place it bottom side up.
• Apply a thin layer of the buttercream around the entire cake as the crumb coat. Freeze the cake for about 10 minutes to set the crumb coat and lock in those pesky chocolate crumbs.
• Continue to frost the cake with the remainder of the frosting.

The post Easy Mint Chocolate Chip 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.

Fresh Mint Chocolate Chip Cake

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

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

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

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

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

Ingredients You Need for the Cake

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

How to Make Mint Chocolate Chip Cake Layers

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

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

Mint-Infused Sugar

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

How to Make Mint-Infused Buttercream

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

Ingredients You Need for the Buttercream

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

Similar Recipes You’ll Love

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

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Fresh Mint Chocolate Chip Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

ASSEMBLY

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

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

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.

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

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

5 Romantic Cake Recipes for Valentine’s Day

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

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

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

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

Romantic Valentine’s Cake #3: Strawberry Shortcake

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

Romantic Valentine’s Cake #4: Chocolate Blackberry Cake

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

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

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

5 Romantic Cake Recipes for Valentine’s Day

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

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

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

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

Valentine’s Day Cake

With Valentine’s Day just a few days away, I have the perfect Valentine’s Day cake you can whip up in no time! My Red Velvet Bundt Cake is incredibly moist and flavorful and is paired with a basic cream cheese icing that I’ve drizzled on top. Best of all, the color of this cake is a vibrant dark red!

What You Need For This Red Velvet Bundt Cake

As you prepare to make this cake, here are a few items you’ll want to make sure to have on hand:

• 10-cup bundt pan – I use this Brilliance Bundt Pan
• Red velvet emulsion – I use Lorann emulsions. You can find the red velvet emulsion HERE. Can’t get it in time? No worries, just sub the emulsion with red food coloring.
• All purpose flour
• Brown sugar
• Granulated sugar
• Eggs
• Sour cream
• Cocoa powder
• Buttermilk
• Baking soda
• White baking vinegar
• Cream cheese
• Powdered sugar
• Vanilla

Red Velvet Bundt Cake

As you probably know, a red velvet cake is considered a chocolate cake, even though it has a very minimal amount of cocoa. It also has a little tanginess to it, thanks to the buttermilk and sour cream – which both help the increased moisture in the cake too.

Traditionally, red velvet cakes get their bright red color from red food coloring. However, as you saw in the ingredient list above, I’m not using any food coloring. Instead, this cake gets this beautiful, rich red color from the red velvet emulsion. Emulsions are like extracts but are water-based instead of alcohol-based. This particular emulsion also gives the cake a boost of flavor. But if you can’t find red velvet emulsion, you can always use red food coloring.

The result is a super moist and fluffy red velvet cake with the slightest hint of cocoa and citrus (a flavor element from the emulsion).

Cream Cheese Icing

I thought about making this into a layered cake with cream cheese buttercream but opted to go a simpler route with the bundt cake – which made me want to switch up the icing too. The recipe you’ll see for the cream cheese icing is my regular cream cheese buttercream but with melted butter to make it thin. If you want to use a traditional buttercream, just leave the butter cold!

Cake Making Tips

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

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

More Cakes You’ll Love

• Red Velvet Cake with chocolate sour cream buttercream and marshmallow filling
• Pink Velvet Cake with raspberry buttercream
• Chocolate Strawberry Nutella Cake

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Red Velvet Cake Bundt Cake

Tender and moist red velvet cake with cream cheese icing.

Course Dessert

Cuisine Cake

Keyword cream cheese icing, red velvet bundt cake, red velvet cake

Ingredients

FOR THE CAKE

• 1/2 cup (113 g) unsalted butter at room temperature
• 3/4 cup (165 g) light brown sugar packed
• 1 cup (200 g) granulated sugar
• 2 1/2 tbsp (35g) red velvet emulsion (I use LorAnn Oils Emulsions)
• 3 large eggs at room temperature
• 2 1/4 cups (270 g) all-purpose flour
• 2 tbsp (14.75 g) cocoa powder
• 1 tsp (5.6 g) salt
• 1 1/2 cups (360 g) buttermilk at room temperature
• 1/4 cup (60 g) sour cream at room temperature
• 1 tbsp (14.37 g) vinegar
• 1 1/4 tsp (5 g) baking soda

FOR THE ICING

• 3/4 cup (169.5 g) unsalted butter melted
• 3 oz (85 g) cream cheese
• 3 cups (375 g) powdered sugar measured and then sifted
• 1/2 tsp (2.1 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray the a bundt cake well with nonstick spray. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
• Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next.
• In a separate bowl, sift the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
• With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir until blended.
• Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Let the cake cool completely in the bundt pan before turning it over to remove the cake.

FOR THE ICING

• In the bowl of a stand mixer fitted with the paddle attachment, combine all of the ingredients. Stir on low speed until the powdered sugar is mixed in. Turn the mixer to medium speed and mix for a couple minutes.
• Pour over the bundt cake.
• If you want a thick buttercream, instead of a thin icing, you can make the same recipe but use cold butter.

The post The Best Red Velvet Bundt Cake with Cream Cheese Glaze 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.

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.

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.

What Makes Gingerbread Poke Cake So Special?

The beauty of a poke cake lies in its texture and flavor. By poking holes into a freshly baked gingerbread cake and soaking it with salted caramel, you create a dessert that is both moist and bursting with flavor. The salted caramel seeps into every crevice, ensuring each bite is a harmonious blend of sweet and savory richness.

Topping this with molasses whipped cream elevates the cake to new heights. The molasses adds depth, balancing the sweetness while enhancing the signature gingerbread flavor. Every forkful is a journey through layers of spiced cake, creamy caramel, and fluffy whipped topping.

Why You’ll Love This Gingerbread Poke Cake

1. Unbeatable Texture: The salted caramel transforms the gingerbread into a tender, melt-in-your-mouth delight.
2. Flavor Harmony: The balance of warm spices, sweet caramel, and molasses cream is nothing short of perfection.
3. Crowd-Pleasing Appeal: It’s a dessert that will have everyone coming back for seconds (and asking for the recipe!).
4. No Decorating Skills Needed: Baking this cake in a 9-inch by 13-inch rectangular pan means no extra decorating equipment or skills needed. You will love how easy this cake is to make.

How to Make Gingerbread Poke Cake

To make the gingerbread cake, you’ll need a 9-inch by 13-inch rectangular cake pan. I use the brand Fat Daddio for all of my cake pans, but for poke cakes, I actually like using a glass pan since I leave the cake in the pan for serving. I think the glass looks a little nicer. NOTE: the cake takes a little longer to bake in the glass pan that it would in the metal Fat Daddio pan. If you use a metal pan, you’ll want to reduce the bake time by about 5 minutes.

Ingredients

For the cake: unsalted butter, eggs, molasses, brown sugar, ground ginger, ground cinnamon, baking soda, salt, and buttermilk.

For the caramel: granulated sugar, water, corn syrup (helps the caramel not crystalize), heavy whipping cream, vanilla and salt.

For the whipped cream: heavy whipping cream, powdered sugar, and molasses.

How to Make the Cake

This cake batter comes together quickly and you can easily use a hand mixer.

How to Make the Caramel

I love homemade salted caramel so much. It’s actually so easy to make. Be sure to check out this detailed blog post: HOMEMADE CARAMEL SAUCE

Once the cake is cooled to room temperature, poke holes all over it and cover it with the caramel.

How to Make the Whipped Cream

Homemade whipped cream might be the easiest thing you make today! You’ll grab a mixer with the whisk attachments and beat the heavy whipping cream and powdered sugar until semi-stiff peaks. At that point, gradually add the molasses while still beating on high.

The flavor of this whipped cream tastes like a gingerbread cookie. It’s so good!

Tips for Success

• Homemade Caramel is Key: While store-bought caramel works in a pinch, taking the time to make your own salted caramel elevates this dessert to gourmet status.
• Use Room Temperature Ingredients: Using room temperature ingredients ensures your batter blends evenly and helps the dry ingredients absorb the moisture. This all helps your cake to rise better.
• Chill Before Serving: Letting the cake chill after assembling allows the flavors to meld together, making every bite irresistibly delicious.

A Holiday Dessert That Captures the Season

Gingerbread poke cake isn’t just a dessert—it’s an experience. The warm aroma of cinnamon, ginger, and cloves fills your kitchen as the cake bakes, instantly transporting you to a winter wonderland. Pair that with the irresistible scent of bubbling salted caramel, and you’ve got a dessert that smells as incredible as it tastes.

This cake is ideal for holiday parties or cozy nights by the fire. It pairs beautifully with a steaming mug of hot cocoa, spiced cider, or even a classic eggnog. Plus, its stunning presentation makes it a showstopper for Christmas dinner or any festive celebration.

Bookmark this holiday favorite and savor the magic of gingerbread with every slice!

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Gingerbread Poke Cake

Delicious and flavorful gingerbread cake, soaked with homemade salted caramel and topped with a molasses infused whipped cream.

Course Dessert

Cuisine Cake

Keyword Beginner, Gingerbread Poke Cake, sheet cake

Ingredients

For the Cake

• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup brown sugar packed
• 2/3 cup molasses
• 2 eggs room temperature
• 1 1/4 cups buttermilk room temperature

For the Caramel

• 1 cup granulated sugar
• 1/2 cup water
• 2 teaspoons corn syrup
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon salt

For the Gingerbread Whipped Cream

• 2 cups heavy whipping cream
• 1 cup powdered sugar measured then sifted
• 1/4 cup molasses
• Garnish: toffee bits

Instructions

For the Cake

• Preheat the oven to 350 degrees F. Spray a 9×13-inch glass baking dish with nonstick spray. Set aside. (If using metal baking dish, note that your baking time will be slightly shorter).
• In a medium size bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until smooth and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl a couple times while it’s mixing.
• Add the molasses and mix on medium-high until the texture is smooth.
• Add the eggs and mix again on medium-high for about 2 more minutes.
• With the mixer on slow, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix only until no streaks of flour remain.
• Use a spatula to scrape down the sides and bottom of the bowl to ensure all the ingredients are incorporated.
• Pour the batter into the pan.
• Bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. I’d suggest reducing the baking time by about 5 minutes if you’re using a metal pan.
• Allow the cake to cool in the pan.
• Before adding the caramel on the cake, use the back of a wooden spoon, a straw, or even a fork to poke holes all over the cake. The more holes the better! We want the caramel to soak the cake.

For the Caramel

• Combine the sugar, water and corn syrup in a medium size sauce pan over medium heat. Whisk until the sugar is dissolved and then walk away
• The sugar mixture will crystalize if you mix it while it’s cooking.
• Allow the mixture to cook until it turns a caramel/amber/light brown color.
• Remove the mixture from the heat and slowly add the cream while stirring with a wooden spoon. TIP: heat the cream a little in the microwave before adding it.
• Once you’ve add the cream, stir in the vanilla and salt.
• Store in a glass container until room temperature.
• Can be stored in the refrigerator, but you may need to reheat it before pouring onto the cake.
• Once the caramel is room temp or close to it, you can pour it on the cake.

For the Gingerbread Whipped Cream

• In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
• Fold in the molasses.
• Once you know the cake and caramel are completely room temperature, you can add the whipped topping and toffee bits.

The post Gingerbread Poke Cake with Gingerbread Whipped Cream first appeared on Cake by Courtney.

Homemade Little Debbie Christmas Tree Cakes

Do you remember the Little Debbie Christmas Tree Cakes from the grocery store? These were a fan-favorite at my house growing up. On special occasions, like field trips, my mom would surprise us with a Little Debbie treat. And oh! What a treat these were! Yellow cake, filled with whipped cream and dipped in chocolate. Yum!

While my taste buds have matured quite a bit since then, the nostalgia of these little tree cakes remains the same.

I couldn’t have been more excited when an Instagram follower suggested I make a homemade version of the Little Debbie Christmas Tree Cakes. What a great idea – because we all know the packaged ones don’t taste nearly the same as they used to.

How to Make Homemade Little Debbie Christmas Tree Cakes

• Make one Classic Yellow Cake (recipe below) in an 11″ x 15″ rectangular cake pan or similar size.
• Cool the cake completely and then you have two options: first, you can start by torting (cutting in hang lengthwise) the entire sheet cake. After torting the cake, keep the two layers stacked and then cut your tree shapes using a cookie cutter (I used THIS ONE). OR, you can do the reverse: cut your tree shapes using a cookie cutter first and then split each tree in half. Either way, you’re looking to create 2-layer, 4-inch trees.
• Make stabilized whipped cream, using E-Z Gel.
• Fill each tree cake with whipped cream, making sure the whipped cream goes to the edge of the tree shape. You don’t want gaps between the cake layers, otherwise the chocolate won’t cover the cake as smoothly.
• Place the tree cakes on a baking sheet in a single layer, seal with a fitted cover or plastic wrap, and then freeze overnight.
• Freezing the tree cakes is essential for dipping the trees in white chocolate.
• Melt good quality white chocolate.
• Dip the frozen trees in white chocolate and the place on parchment paper.
• Immediately decorate the trees with sprinkles.
• Allow the chocolate to harden and then pipe additional designs with vanilla buttercream. You’ll only need about 1/4th batch of the buttercream for the piping designs.

Tips for Making Christmas Tree Cakes

We just went through the steps for making the Christmas tree cakes, but let’s review the important tips you need to know to ensure the process is smooth sailing!

• If possible, use a sheet pan that has 2-inch tall sides. If you don’t have a sheet pan/cake pan with tall sides, you may want to consider dividing the batter between two sheet pans (also known as jelly roll pans), so you don’t have cake batter bake over the sides.
• Cool the cake completely before cutting your shapes.
• Use a metal cookie cutter, not plastic.
• Make sure to add E-Z Gel to your gelatin to stabilize it. If you can’t find E-Z Gel, you can bloom gelatin for your whipped cream.
• Use a knife or icing spatula to smooth the whipped cream along the sides of the cakes.
• Freeze the mini cakes overnight before dipping in white chocolate to ensure the cakes don’t break and fall apart as you dip.
• Use good quality white chocolate, similar to what I linked above.
• Add sprinkles while the chocolate is still soft.

More Posts Like This

• Christmas Cake Decorating Ideas
• Sweet and Simple Christmas Cakes
• The Ultimate Christmas Cake Guide
• My Top 6 Favorite Christmas Cakes
• Chai White Chocolate Raspberry Cake

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Homemade Little Debbie Christmas Tree Cakes

The homemade version of your favorite childhood holiday snack, with tender yellow cake, whipped cream, and white chocolate.

Course Dessert

Cuisine Cake

Keyword Christmas Tree Cakes, Little Debbie Christmas Tree Cakes, Mini Christmas Tree Cakes, Whipped Cream, White Chocolate, Yellow Cake

Servings 26

Ingredients

For the Cake

• 3 cups (345 g) cake flour
• 2 tsp (8 g) baking powder
• 1 tsp (6 g) salt
• 1 cup (226 g) unsalted butter at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72 g) grapeseed oil can use vegetable or canola
• 5 whole eggs at room temperature
• 2 egg yolks at room temperature
• 2 tsp (8.4 g) clear vanilla extract
• 1 cup (240 g) sour cream at room temperature

For the Whipped Cream

• 3 cups (693 g) heavy whipping cream cold
• 1 cup (125 g) powdered sugar measured then sifted
• 2 tbsp (3 g) E-Z Gel
• 1 tsp (4.2 g) vanilla extract

For the White Chocolate

• 2.5 lbs good quality white chocolate

Instructions

For the Cake

• Set your oven to 325 degrees F. Spray an 11" x 15" rectangular baking sheet with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugar on medium-high for 3 minutes, until light in color and fluffy in texture.
• With the mixer on medium speed, add the eggs, one at a time, scraping down the bowl between additions. Continue to beat on medium-high speed for 2 minutes until smooth. Add extracts and stir to combine.
• With the mixer on low speed, add in internals, blending after each addition: 1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients.
• Scrape down the bowl and mix for another 20 to 30 seconds.
• Pour the batter into the prepared pan and bake for 20 to 25 minutes.
• Cool completely before cutting into tree shapes.

For the Whipped Cream

• Using a stand mixer fitted with the whisk attachment, whip cream, E-Z Gel, powdered sugar, and vanilla on high speed until stiff peaks form.

For the White Chocolate

• When ready to dip: using a double boiler or microwave safe bowl, melt the white chocolate.

  If using the microwave, heat in intervals to ensure you don't burn the chocolate.

For Assembly

• Using a tree-shaped cookie cutter, cut the cake layer into 24 to 26 trees.
• Split each tree in half, using a serrated knife.
• Pipe whipped cream on one tree, making sure to pipe to the edge of the tree. Place a second tree on top of the whipped cream and gently pat into place to secure the trees.
• Once all of the trees have been assembled, cover and freeze the trees overnight.
• When you're ready to start dipping, gently dip a frozen tree into the melted white chocolate, using a fork to help you lift the tree up and onto parchment paper.
• Cover in sprinkles while the chocolate is still wet.
• Allow the chocolate to harden before serving.

The post Homemade Little Debbie Christmas Tree Cakes first appeared on Cake by Courtney.

Snickerdoodle Bundt Cake

One of my favorite cookies is a snickerdoodle. It’s an absolute classic in my book! The flavor is so timeless. A few years back, I turned the cookie into my layered Snickerdoodle Cake, and am now using that cake recipe to inspire an even simpler version using a single bundt pan.

My new Snickerdoodle Bundt Cake is made with ingredients you most likely already have at home:

• Butter
• Granulated sugar
• Eggs
• Buttermilk
• Cake flour
• Baking powder
• Salt
• Vanilla
• Cinnamon
• Brown sugar

If you don’t have cake flour on hand, take a look at THIS post to learn how to turn your all-purpose flour into cake flour. Making your own cake flour is actually so easy!

What size bundt pan should I use?

My favorite, go-to bundt pan is the Nordic Ware 12-cup Anniversary Pan. It’s spacious and bakes up your cakes beautifully. You’ll love how easy your cakes release from this pan too!

Even with an awesome pan like the Nordic Ware Anniversary Pan, I still suggest prepping your bundt pan properly: spray the pan with nonstick spray and then dust it with sugar, flour, or even cocoa powder (if you’re making a chocolate bundt cake).

The other important tip for making sure your bundt cake releases from the pan beautifully: let the cake cool completely in the pan before inverting it onto your cake stand.

This next part is so important, it’s getting it’s own highlight section! Don’t skip it!

How to Bake Moist Cakes From Scratch

Ingredients

• Use real butter: I’m usually not very picky about what brand of butter you use in a cake. But, using butter, not margarine is hugely important and impactful on the texture of your cake. Did you know margarine has more water content than butter. It’s also made from plant oils, whereas, butter is made from dairy and rich in saturated fats. That fat helps create moisture in our cakes. So when you’re at the store, make sure you reach for butter (I always use unsalted), not margarine.
• Measure dry ingredients correctly: The most accurate way to measure dry ingredients is with a scale. However, if you don’t have a scale, the next most accurate way to measure flour is as follows: fluff the flour with a spoon, lightly spoon the flour into your measuring cup, and carefully level it off with a knife. If you measure incorrectly, you’ll end up with too much flour, which can cause your cake to taste dry and dense.
• Add fat: make sure you’re adding some kind of fat to your cake batter. Fat creates and retains moisture in our cake layers. If I’m using all egg whites in a cake recipe, like this one, I make sure to add sour cream for fat. This helps to create a moist crumb.

Tools and Baking

• Bake at 325 degrees F and keep an eye on the cake: I know this may sound obvious to some, but it’s worth going over because it’s an easy fix. If your cakes are coming out dry, it could be that you’re over baking them. Remember, when you insert a toothpick into the center of your cake to check “doneness,” you want the toothpick to come out with a few moist crumbs on it. Your cake layers continue to bake for a few minutes as they cool in the cake pans. Another alternative to making sure you bake moist cakes from scratch is turning down your oven temperature. I now bake all my cakes at 325 degrees F.
• Use good quality cake pans that are light metal: using good quality cake pans can enhance how your cakes bake – both in height and texture. If you’re using dark colored pans, you’re likely going to get dark, dry edges because a dark pan heats up quicker as your cake is baking. I always suggest using Fat Daddio pans. This brand specializes in making light colored pans that distribute heat evenly.
• Mix on low speed: Did you know that over-mixing your cake batter can create a dry, dense cake that doesn’t rise? Sure does! When you add your dry ingredients to your wet ingredients, mix on low just until the dry ingredients are incorporated. Stop the mixer and scrape down the sides and bottom of your bowl. Then mix again for another 20 to 30 seconds.
• Serve your cake at room temperature: Yes, I said it. And I know it’s controversial. I know many of you like cold cake, and if you do, then keep eating cold cake and enjoy! However, if you’re serving your cake cold, just remember that the texture of the cake layers and buttercream will be different than when you serve cake at room temperature. I think sometimes we associate cold cake with dry cake, when in fact, the cake isn’t actually dry and just needs to be left at room temperature for a little longer.
• Store cake in the freezer not the fridge: One of the reasons your cake may end up dry is due to how you store the cake if you’re not serving it right away. Storing your cake in the fridge for a night is definitely ok. Just make sure it’s covered really well (i.e. in a cake carrier or box), so that the air doesn’t dry it out. If you need to store your cake for longer than a night, the freezer is a better option. You can head HERE to read my blog post about freezing, thawing and transporting your cakes.

I didn’t add a drizzle or frosting to this Snickerdoodle Bundt Cake, but a simple cinnamon chip glaze or caramel sauce would be delicious on it.

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Snickerdoodle Bundt Cake

Tender and delicious cinnamon bundt cake with a cinnamon sugar swirl.

Course Dessert

Cuisine Cake

Keyword Beginner, Bundt Cake, Snickerdoodle, Snickerdoodle Bundt Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 5 egg whites, at room temperature
• 3 cups (345 g) cake flour
• 1 tablespoons (12 g) baking powder
• 1 (6 g) teaspoons salt
• 2 teaspoons (5.2 g) cinnamon
• 1 cup (240 g) buttermilk at room temperature
• 1 tablespoon (13 g) pure vanilla extract

FOR THE CINNAMON SUGAR SWIRL

• 1/2 cup (110 g) brown sugar
• 1 teaspoon (2.6 g) cinnamon

Instructions

FOR THE CAKE

• Preheat oven to 325 degrees F. Prepare a 12-cup bundt cake with nonstick spray and a dusting of sugar. Set aside.
• Whisk together the flour, baking powder, salt and cinnamon. Set aside.
• In the bowl of an electric mixer, beat the butter and sugar on medium-high speed using the paddle attachment for 3 to 5 minutes, until light and fluffy.
• With the mixer on low, add egg whites one at a time. Mixing well after each egg white. Stir in the vanilla and then beat the mixture until smooth, about 2 to 3 more minutes.
• With the mixer on low, alternately add the dry ingredients and the buttermilk, starting and ending with the flour mixture. Stir until combined.
• Pour half of the batter into the bundt pan. Evenly sprinkle the cinnamon sugar mixture over the batter. Pour the remaining batter on top of the cinnamon sugar mixture. Bake about 50 to 60 minutes. Cake is finished when a toothpick comes out with a few moist crumbs on it. 
• Cool the cake in the bundt pan until it's completely cooled. Invert onto a cake stand.

The post The Best Snickerdoodle Bundt Cake with Cinnamon Sugar Swirl first appeared on Cake by Courtney.

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

Hot Chocolate Cake

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

How to Make Moist Chocolate Cake

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

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

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

That’s it!

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

Important Tip About Cocoa Powder

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

Marshmallow Buttercream

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

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

How to Make Light and Fluffy Buttercream

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

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

More Cakes to Love

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Hot Cocoa Cake with Marshmallow Buttercream

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

Course Dessert

Cuisine Cake

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

Prep Time 1 hour hour

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

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

FOR THE BUTTERCREAM

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

For the Ganache/Drip

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

Instructions

FOR THE CHOCOLATE CAKE

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

FOR THE BUTTERCREAM:

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

For the Ganache/Drip

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

ASSEMBLY

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

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

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

Butterfinger Cake

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

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

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

THIS IS MY FAVORITE COCOA POWDER.

Butterfinger Filling

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

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

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

How to Make the Best Buttercream Frosting

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

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

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

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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.

One of My Favorite Fall Traditions

Since moving to Utah nearly 10 years ago, one of my favorite fall traditions is visiting Rowley’s Big Red Barn in Santaquin. It’s about a 45-minute drive from our house and worth every minute on the road! As soon as we arrive, we hop the wagon ride out to the field to do all the activities first. The kids used to love the corn mazes, slides, zip-line and apple throw.

After hours playing in the field, we always head back to the Red Barn for apple cider donuts, ice cream and apple slushies. We get one of everything! (Well, more than one donut, because those are too hard to share. Ha!)

A few years ago, I came home from one of our visits and decided I had to recreate the donuts in cake form!

Apple Cider Donut Bundt Cake

For this cake, I worked off my pumpkin cake recipe from my Pumpkin Pie Cake. In my pumpkin cake layers, I use two cups of pumpkin puree. Since we’re not using pumpkin, we’re replacing that with a cup of applesauce and one cup of apple cider for this cake. All these liquids make this cake incredibly moist! I’ve also added some cinnamon and nutmeg for a little extra flavor. This Apple Cider Donut Bundt Cake is simply one of the best fall desserts you’ll ever make!

Cinnamon Sugar Coating

Once the bundt cake is baked and cooled, you’ll use a pastry brush to coat the cake with butter and then a dusting of cinnamon and sugar. I used coarse sugar, but you can also use regular, granulated sugar. (or powdered sugar for a more “wintery” looking cake!”

Tips for Making a Bundt Cake

• Bake at a low temperature for longer to ensure your cake bakes completely but doesn’t burn around the edges.
• Allow the cake to cool in the bundt pan for at least an hour to cool completely. Allowing the cooled cake to sit will make it easier for the cake to come out of the cake pan.
• This cake will freeze well if covered in plastic wrap. Just make sure to bring back to room temperature before serving.
• At room temperature, this cake can be stored for a couple of days in an airtight container.

Which Bundt Pan Should I Use

When making bundt cakes out of my cake recipes, I recommend using a 12-cup bundt pan. You’ll have plenty of room for the cake to rise without spilling. I recommend THIS bundt pan.

How to Make This Apple Cider Donut Bundt Cake: Video Tutorial

Other Cakes You’ll Love for Fall

• Caramel Apple Cake
• French Apple Pie Cake
• Turtle Pie Cake
• Pumpkin Gingersnap Cake
• 5 Delicious Thanksgiving Cakes

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Apple Cider Donut Cake

A tender and moist apple spice bundt cake with a cinnamon sugar coat.

Course Dessert

Cuisine Cake

Keyword Apple Cider Donut Cake, Beginner, Bundt Cake

Servings 18

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 2 tsp (5 g) ground cinnamon
• 1/4 tsp (1 g) nutmeg
• 1 tsp (5.6 g) salt
• 1 1/2 tbsp (21 g) baking powder
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (110 g) brown sugar
• 1 cup (224 g) vegetable oil
• 3 eggs, at room temperature
• 1 cup (250 g) unsweetened applesauce, at room temperature
• 1 cup (248 g) apple cider juice (not vinegar), at room temperature
• 1 tsp (5.6 g) vanilla extract

For the Cinnamon Sugar Coating

• 1/4 cup (56 g) unsalted butter melted
• 1/4 cup (50 g) granulated sugar
• 2 tsp (5 g) cinnamon

Instructions

• Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.
• In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.
• In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.
• Add the eggs to the sugar mixture and mix on medium speed for about two minutes.
• Add the applesauce and vanilla. Mix to combine.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.
• Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.
• Using a pastry brush, coat the cake in butter.
• Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.

The post The Most Delicious Apple Cider Donut Bundt Cake for Fall first appeared on Cake by Courtney.

Egg Free Dairy Free Vanilla Cake

I first made this cake in 2018, after your positive reviews of my gluten-free vanilla cake. I decided it was time to tackle other common food allergies, like eggs and dairy. I just can’t stand the thought of you not eating good cake because of a few ingredients!

This cake recipe took me 8 rounds but was SO worth it! I think I’ve come up with a pretty fabulous egg-free and dairy-free vanilla cake.

This was a major labor of love, but I can’t even begin to tell you how excited I am with how this cake turned out. While each failed attempt was discouraging, I actually really enjoyed teaching myself the science behind creating a recipe without the typical dairy and eggs I’m used to.

Different Egg Free and Dairy Free Substitutes for Baking

Before I got in the kitchen, I tried to do as much research as possible on what the best egg and dairy substitutes are. I read loads of articles, blogs, and recipes, trying to figure out what worked and didn’t work for other bakers. But there was really no way of knowing what I like best if I didn’t try it all for myself. So, I narrowed down the substitutes to just a handful – one that were rated highly by others, but also ones that I thought would be easiest for you to find in your home or at any ordinary grocery store.

Here were the key players in the game and a quick personal review of each, followed by more detail of how each substitute worked in my cake.

Egg Substitutes

• Bob’s Red Mill Egg Replacement: rated highly by others but I didn’t think it did a good job binding the ingredients together. My cake with this egg replacement crumbled easily.
• Flaxseed Egg: (1 tablespoon golden flaxseed with 3 tablespoons water). Another egg replacement liked by many, including me. I think it did a good job binding the ingredients but I found out it’s not necessary in a cake. I think it will be useful to use in cookies and brownies though. Keep this one in mind for other egg-free baked goods for sure!
• Chickpea Water: Yup, as gross as it sounds, some people like it for an egg replacement, but I could totally taste the flavor in my cake and in a meringue frosting I made with it. I don’t recommend it.
• Vinegar: My winner! Forget the egg substitutes and just throw in a tablespoon of white distilled vinegar with a couple teaspoons of baking soda and you’ll get a cake that rises beautifully.

Dairy Substitutes

• Earth Balance Butter: too much of this butter in a frosting was overly sweet, but just a little and it provided a great texture and flavor. This butter replacement works well in cookies too.
• Hi-Ratio Shortening: for frostings, I prefer hi-ratio shortening because it contains emulsifiers which make the shortening smoother and creamier. This shortening is also more stable than regular shortening. In the frosting, I noticed shortening by itself was a little bland, but when combined with a little Earth Balance Butter, the flavors balanced each other well.
• Almond Milk: I always have almond milk on-hand, so this is one of the easiest substitutions for me to make.
• Canned Coconut Milk: I was worried about having a coconut flavor in my frosting or batter, but with the cocoa powder (for my chocolate cake), you don’t even notice it. The canned coconut milk (mixed well) is a great replacement for buttermilk, and also makes for a silky and rich chocolate buttercream (which I decided not to post, because it wasn’t stable enough for a layered cake, but man did it taste good!).

Egg-Free and Dairy Free Vanilla Cake Layers

For the base of my vanilla cake, I decided to use my classic yellow cake as a starting point. It’s not only one of my favorite cakes, but I think you’ll also be able to alter it a few ways to get some different flavors (i.e. sub 1/4 cup sugar for 1/4 cup strawberry Jell-O or add some cinnamon and a layer of brown sugar and cinnamon mixed together to recreate my Churro Cake).

My original recipe calls for butter, eggs and sour cream. When converting a cake to egg and/or dairy free, and losing those ingredients, some of the biggest hurdles to cross are making sure your cake rises and that it gets enough moisture – which will give it right flavor and texture – the most important elements of any cake, in my opinion. If I couldn’t achieve a flavor and texture that met my expectations for cake, it wouldn’t be worth sharing with you.

Rounds 1 – 5

Bob’s Red Mill Egg Replacement: Let’s start with the egg substitutes, since figuring this out was my biggest challenge. I had read great things about the Bob’s Red Mill Egg Replacement and decided to give that a try first. For round one of the vanilla cake, I used Earth Balance Vegan Butter to replace my regular butter, as well as the Bob’s Red Mill Egg Substitute and some dairy-free yogurt to replace the sour cream. The result of this attempt was a cake that didn’t rise and was too dense. It was also very fragile. I’m not sure the Bob’s Red Mill Egg Replacement did a good job at binding the ingredients.

Flaxseed Egg: I then went on to try the flaxseed egg (1 tablespoon flaxseed mixed with 3 tablespoons water) instead of the Bob’s Red Mill Egg Replacement. I also switched the non-dairy yogurt for almond milk. This second round produced a cake with flex of flaxseed, which I didn’t love to see in the cake, but also didn’t mind since the cake stuck together better. However, this cake sunk a little in the middle so it wasn’t a winner either.

Chickpea Water: For my third and fourth rounds, I stuck with the flaxseed egg and almond milk, but changed up my ratio of baking soda and baking powder. Neither round met my expectations. For my fifth round, I tried chickpea water as a substitute for the egg, but could totally taste the flavor of the chickpeas and threw it away without a second thought.

Rounds 6 – 8

Vinegar: Heading into my sixth round, I decided to add some vinegar mixed with baking soda to the recipe – similar to what you do with a red velvet cake. I mixed all the ingredients and then added the vinegar and baking soda mixture at the end. The batter tasted great, but the cake sank again! Ugh! I was so confused. I went back to my research and reread everything about vinegar. Several sources claimed it was a great way to get your cake to rise… and then it hit me… I needed to do it without the egg replacement.

So, for round seven, I still had the vegan butter, almond milk and then a full tablespoon of vinegar with a couple teaspoons of baking soda. I was eager to see how this one would turn out. I was certain it would be perfect. Nope. Sank again. I nearly gave up, especially when my little Avery told me I should. (Haha!) But there was no way I was going to quit at that point. I gave myself a break and tried to think through it all. What was I missing in this equation? And then it finally dawned on me. I had yet to try a version without the butter. What if the butter was weighing the cake down? It had plenty of moisture from the almond milk and oil, so what purpose was the butter serving?

In round eight, I made the recipe without the butter, increased the almond milk and oil a little, removed the baking powder and only used baking soda and threw in the vinegar again. The result? A tender and perfectly risen vanilla cake. Victory!

Dairy Free Vanilla Buttercream

As for the frosting, I ended up with a blend of vegan butter and hi-ratio shortening. The texture glides onto the cake beautifully and the taste is sweet, but light and fluffy, so it doesn’t overpower the cake.

I’ll be posting my egg-free and dairy-free chocolate cake with chocolate frosting later this week. Both cakes and frostings work great together, so feel free to mix it up when you start baking.

How to Make an Egg-Free Dairy-Free Vanilla Cake: Video Tutorial

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Egg Free and Dairy Free Vanilla Cake

A tender egg-free and dairy-free vanilla cake with a light and fluffy vanilla frosting and fresh strawberries.

Course Dessert

Cuisine Cake

Keyword Dairy Free, Dairy Free Cake, Egg Free, Egg Free Cake

Ingredients

FOR THE CAKE

• 3 1/2 cups (402.5 g) cake flour
• 2 cups (400 g) granulated sugar
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (6 g) salt
• 2 cups (480 g) almond milk or other non-dairy milk, at room temperature
• 4 teaspoons (20.8 g) pure vanilla extract
• 2/3 cup (145.3 g) canola oil
• 2 tablespoons (28.75 g) white distilled vinegar

FOR THE FROSTING

• 1 cup (226 g) Earth Balance Vegan Butter slightly chilled
• 1 cup (190 g) Hi-Ratio Shortening or Vegetable Shortening*
• 5 1/2 cups (687.5 g) powdered sugar measured and then sifted
• 1 teaspoon (4.2 g) vanilla extract
• Pinch of salt
• Garnish
• Sliced fresh strawberries
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms of each pan with parchment rounds, and spray again. Set aside.
• In a large liquid measuring bowl, combine the almond milk, vanilla, oil and vinegar. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking soda, and salt. Stir to combine.
• With the mixer on low speed, add the wet ingredients to the dry ingredients. Stir just until incorporated. Scrape down the sides and bottom of the bowl and mix again on low for another 10 to 20 seconds. 
• Divide the batter evenly between the three pans (about 16 ounces of batter in each pan). Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it. 
• Let cool 10 minutes in the pans before inverting onto wire racks to cool completely. 
• If needed, level each cake layer with a cake leveler. To store the cake layers, wrap each cake layer in plastic wrap after it’s completely cooled. The cake layers can be stored in the freezer for up to a week with two layers of plastic wrap. To store longer, wrap the layers in an additional layer of foil and place in a zip-lock bag. 

FOR THE FROSTING

• In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter and shortening. Beat on medium speed until light and fluffy, about 2 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar and then vanilla. Once the sugar and vanilla are incorporated, turn the mixer to medium-high and beat for an additional 3 to 5 minutes.
• To get rid of any air pockets, use a wooden spoon or spatula to stir the frosting by hand for a couple minutes. 

ASSEMBLY

• Place the first cake layer bottom-side down, in the center of the cake board. Using an offset palette knife, spread about 3/4 cup frosting evenly across the cake layer. Layer with strawberries, if using.
• Place the second cake layer on top of the frosting. Frost the top of the second cake and add strawberries, if using.
• Place the third cake layer, top side down, on top of the frosting. 
• Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining frosting.

Notes

*Hi-ratio shortening contains more emulsifiers than regular shortening, giving it a smoother and creamier texture than regular shortening. Hi-ratio shortening is also more stable than regular shortening.

The post The Best Egg-Free and Dairy-Free Vanilla Cake first appeared on Cake by Courtney.

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

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

Chocolate Biscoff Sheet Cake

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

How to Make Chocolate Biscoff Cake

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

Quick note about cocoa powder…

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

Steps for making chocolate Biscoff sheet cake:

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

How the type of pan you use affects bake time

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

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

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

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

How to Make This a Layered Cake

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

Piping Tools

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

How to Make Chocolate Biscoff Sheet Cake: Video Tutorial

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Chocolate Biscoff Cake

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

Course Dessert

Cuisine Cake

Keyword Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

FOR THE CAKE

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

Garnish

• Biscoff Cookies

Instructions

FOR THE CAKE

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

Assembly

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

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

Be sure to check out the full video tutorial below!

The Tom Cruise Cake

Have you heard about the viral Tom Cruise cake? It’s a white chocolate coconut cake from Doan’s Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows. The world of foodies hasn’t stopped talking about it, but many people aren’t trying it. Why? Because ordering the real deal has a hefty price tag on it: nearly $130.

Lucky for me, I got my hands on a few slices thanks for a friend who had it delivered for her birthday!

Doan’s Bakery White Chocolate Coconut Bundt Cake

The original Doan’s Bakery version of this cake is described on the Goldbelly website as:

“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”

I was eager to try this famous cake, but was unfortunately left underwhelmed. (Granted, I know the cake had been shipped, but I still had high hopes.)

My Review of the Doan’s White Chocolate Coconut Bundt Cake

Okay, real talk – I taste tested the Doan’s cake on Instagram stories last week and had a hard time hiding my lack of excitement for this cake. Here’s why:

• The cake itself lacked coconut flavor. To me, it tasted more like a dense yellow cake.
• The description says the cake has white chocolate chunks, but I never tasted one.
• I did think the cake was fairly moist, which won it some points. (After reading the description, we can thank the sour cream for that.)
• The buttercream was super duper sweet and had a strong cream cheese flavor. I felt like it overpowered the cake.

After tasting the real deal, I wondered if I could make a more flavorful, more moist cake – one that resembles the original version, but takes it up a notch.

White Chocolate Coconut Bundt Cake

It took me a few rounds of experiment to get the texture and flavor I wanted. In the first round, the cake was too fluffy and airy. In the second round, the cake was too dense. In the third round the texture was just right and the flavor was perfectly on point.

Here’s a look at what I did:

• For fat and flavor in the cake, I used half part coconut milk and half part buttermilk.
• I also added coconut emulsion to the cake to enhance the coconut flavor (feel free to substitute with coconut extract).
• Instead of chunks of white chocolate, I used melted chocolate, which gives the cake added richness.
• After pouring the batter into the pan, I topped the bottom of the cake with toasted coconut and then toffee pieces (instead of white chocolate chunks like the original – I liked the more caramelized flavor the toffee offers).
• In the buttercream, I used a mix of butter and cream cheese, but not too much cream cheese that it would overpower the other flavors.
• I also added coconut emulsion to the buttercream.

You can see how fluffy and smooth that cake batter is above, right? It’s so flavorful, so moist, and just so delicious! Just check out this close up below!

How Do I Store This Cake?

If you want to make this cake ahead of time, you’ll want to let the cake cool completely and then wrap it in plastic wrap and freeze it. Before serving, let it thaw for about 4 hours and then frost with the buttercream.

How to Make the Tom Cruise Coconut Bundt Cake: Video Tutorial

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Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Coconut, Coconut Bundt Cake, Coconut Buttercream, Coconut Cake, White Chocolate Coconut Bundt Cake

Ingredients

FOR THE COCONUT CAKE

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• ½ cup (125 g) canned coconut milk, mixed before measuring
• ½ cup (120 g) buttermilk, at room temperature
• 1 tablespoon (16 g) coconut emulsion or extract
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 4 ounces white chocolate, melted
• 3 eggs, at room temperature
• 2 egg whites, at room temperature

FOR THE COCONUT BUTTERCREAM

• 1/2 cup (113 g) unsalted butter, slightly cold
• 4 ounces cream cheese
• 2 ½ cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (5.3 g) coconut emulsion
• Pinch of salt

GARNISH

• 1 cup (95 g) sweetened shredded coconut
• 1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
• 1 cup toffee baking bits

Instructions

FOR THE WHITE CHOCOLATE COCONUT CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
• In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
• In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
• 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 the coconut mixture, another 1/3 of the flour, the second 1/2 of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
• Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

FOR THE COCONUT BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
• With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Stir in the coconut emulsion and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

ASSEMBLY

• Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

The post Copycat Tom Cruise White Chocolate Coconut Bundt Cake first appeared on Cake by Courtney.

After publishing my Pumpkin Poke Cake with Caramel Whipped Cream, I knew we had to do some more poke cakes because it was such a huge hit.

What is a Poke Cake?

If you haven’t had a poke cake before, you’re in for a treat. It’s a simple cake to make, but one that’s packed with moisture and flavor. Traditionally, poke cakes are made with box cake mixes, which you can totally do… BUT, I highly recommend making a homemade cake for added flavor and richness.

After the cake is baked and cooled, you take the back of a wooden spoon (that’s what my mom always used), and poke holes all over the cake. A poke cake then has some kind of glaze or soak (caramel, chocolate, fruit soak, etc.) poured on top and is finished with a whipped cream topping.

Sounds amazing, right? It is!

Chocolate Peanut Butter Poke Cake Ingredients

For a homemade chocolate peanut butter poke cake, you’ll need the following ingredients:

• Good quality cocoa powder
• Granulated sugar
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Eggs
• Vegetable oil
• Buttermilk
• Vanilla extract
• Peanut butter
• Sweetened condensed milk
• Whole milk
• Heavy whipping cream
• Chocolate peanut butter cups (optional)
• Peanuts (optional)

How to Make Chocolate Peanut Butter Poke Cake

• Bake the cake: this chocolate cake is truly the best chocolate cake recipe for so many reasons. First and foremost, it’s DELICIOUS. Second, it’s super easy to make. Once you’ve baked the cake in a 9-inch x 13-inch pan, let it cool a bit. You can then poke holes all over the cake using the back of a wooden spoon. We want the holes to be big enough to allow the glaze to soak in.
• Make the peanut butter glaze: Prepare the peanut butter glaze according to the instructions below and then pour it on top of the chocolate cake. Use the back of a spoon or an offset icing spatula to spread the glaze around to ensure it soaks into the back.
• Make the peanut butter whipped cream: Make the peanut butter whipped cream and then spread it over the peanut butter glaze. Top with chopped chocolate peanut butter cups and peanuts, if desired.

Gluten Free Chocolate Peanut Butter Poke Cake

Gluten free? I’ve got you! You can make this chocolate peanut butter poke cake gluten free with just one swap! Instead of using all-purpose flour, you’ll want to use a “one for one” gluten free flour. I highly recommend Bob’s Red Mill or Cup4Cup.

My gluten free readers may be asking how they can enjoy this ultimate decadence. The only thing you have to swap is the cake, as you can find gluten free versions of all of the other ingredients. Do take care that not all canned frosting is gluten free, so be sure to read labels. And buy a bag of Reese’s that state they are gluten free.

How do you store leftover poke cake?

For a poke cake, you’ll want to store the cake in the refrigerator since it has a whipped cream topping. But don’t worry, with the soak, the cake won’t dry out. Just be sure to leave the garnish off and cover it with a lid or plastic wrap.

More cakes You’ll Love

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Chocolate Peanut Butter Poke Cake

Delicious and moist chocolate cake with a peanut butter glaze and peanut butter whipped cream.

Course Dessert

Cuisine Cake

Keyword chocolate, Chocolate Peanut Butter Poke Cake, Peanut Butter, Poke Cake

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
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) pure vanilla extract

For the Peanut Butter Glaze

• 1 cup (250 g) smooth peanut butter, I use Skippy
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup (120 g) whole milk

For the Peanut Butter Whipped Cream

• 3/4 cup (187.5 g) smooth peanut butter, I use Skippy
• 2 cups (480 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) vanilla extract

Garnish

• Chocolate peanut butter cups
• Peanuts

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
• 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. Pour the batter into the cake pan.
• Bake for about 30 to 35 minutes, or until toothpick comes out with just a few moist crumbs on it. Cool completely before assembly.

FOR THE Peanut Butter Glaze

• In a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother texture.
• In a medium size mixing bowl, combine all of the ingredients. Stir until smooth.

FOR THE Peanut Butter Whipped Cream

• Again, in a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother. Set aside.
• In a medium size stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
• Fold in the peanut butter.

Assembly

• Once the cake is cooled completely, use the back of a wooden spoon or a large straw and poke holes all over the cake.
• Pour the peanut butter glaze over the cake. Using a spoon or offset icing spatula, spend a minute or two spreading the glaze over the cake to ensure it soaks into the holes.
• Spread the peanut butter whipped cream over the top.
• Sprinkle with the chopped peanut butter cups and peanuts.

Notes

NOTE: You can make this cake ahead of time. To do so, leave the garnish off and cover the cake with plastic wrap. Because of the peanut butter glaze, you can store this cake in the refrigerator overnight and it won’t dry out.

The post The Best Chocolate Peanut Butter Poke Cake first appeared on Cake by Courtney.

The Best Chocolate Zucchini Cake Recipe

Looking for a way to use up all your zucchini from your garden? I’ve got you covered! My Chocolate Zucchini Cake is as easy as it is delicious! It’s a recipe from Ryan’s family and a fan favorite around here. 

The zucchini adds moisture to the cake, but you can’t even tell it’s there once the cakes are baked. I also added some lemon zest to the cake to carry that flavor throughout each bite.

I also added a bit of lemon to the cream cheese frosting. Chocolate and lemon may seem a bit unusual to some, but it’s oh-so-good!

Can this cake be made in a sheet pan?

Absolutely! Just like all of my cakes, you can simplify them by baking them in a 9″ x 13″ baking pan. In fact, Ryan’s parents used to serve this cake with chocolate chips sprinkled on top. The frosting is my addition  

To bake in a rectangular baking pan, don’t change a thing except the baking time. You’ll add about 10 minutes to my suggested time below. 

Tips for Making Chocolate Zucchini Cake

1. Choose Fresh Zucchini

• Use Fresh Zucchini: Fresh zucchini will provide the best texture and moisture. Smaller zucchinis are often less watery and have more flavor.

2. Prepare the Zucchini Properly

• Grate Finely: Use a fine grater to grate the zucchini. This helps it blend seamlessly into the cake batter.
• Drain Excess Moisture: After grating, lightly squeeze the zucchini to remove excess moisture. This prevents the cake from becoming too wet.

3. Enhance the Chocolate Flavor

• High-Quality Cocoa Powder: Use high-quality unsweetened cocoa powder for a rich chocolate flavor. I recommend Extra Brute Cacao Barry Cocoa Powder.
• Add Chocolate Chips: Stir in a generous amount of chocolate chips or chunks for extra decadence.

4. Proper Mixing

• Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.

5. Baking Time and Temperature

• Correct Temperature: Bake at the temperature recommended in your recipe, usually around 325°F.
• Check for Doneness: Use a toothpick to test the cake. It should come out with a few moist crumbs but not wet batter.

6. Let It Cool

• Cool Completely: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to frost or serve.

7. Frosting

• Pair with the Right Frosting: Cream cheese frosting, chocolate ganache, or a simple dusting of powdered sugar can complement the cake well. I’m adding a hint of lemon to my cream cheese frosting and it’s delightful!

8. Storage

• Keep It Fresh: Store the cake in an airtight container. It stays moist for several days and can be frozen if needed.

How to Assemble this Chocolate Zucchini Cake

With only two layers to handle, the assembly of this cake is incredibly easy. The first time I made it, I actually didn’t even frost the outside of the cake and made it a naked cake.

This time around, I created a rustic look with my straight icing spatula. You can easily get this look with just a regular kitchen knife too. Check out my tutorial for this technique HERE.

I love the simplicity of this cake, but the flavor is really the show-stopper!

Enjoy!

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Chocolate Lemon Zucchini Cake

Moist chocolate zucchini cake layers with lemon cream cheese frosting.

Course Dessert

Cuisine Cake

Keyword chocolate, Chocolate Cake, Chocolate lemon zucchini cake, cream cheese buttercream, Lemon, Zucchini

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Inactive Time 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 1 2-layer, 8-inch cake

Ingredients

For the Cake

• 2 1/4 cup (270 g) all-purpose flour
• 1/2 cup (50 g) unsweetened cocoa powder
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 2 cups (400 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, at room temperature
• 1/2 cup (109 g) vegetable oil
• 2 large eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/2 cup (120 g) buttermilk, room temperature
• 2 cups (300 g) grated unpeeled zucchini, about 2 1/2 medium
• 1 teaspoon lemon zest

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 4 oz. cream cheese, slightly chilled
• 5 cups (625 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) lemon extract
• Pinch of salt

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray your two 8-inch round cake pans, line with parchment paper and spray the parchment. Set aside.
• Whisk together the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, and oil until well blended.
• Add the eggs, one at a time, beating for about 30 seconds after each addition. Beat in the vanilla.
• Mix in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
• Mix in the grated zucchini and lemon zest.
• Pour the batter evenly into the two cake pans and bake for about 35-40 minutes.
• Cool completely in pan. 

For the Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth, about 2 to 3 minutes.
• With the mixer on low speed, gradually add the powdered sugar, followed by the lemon extract and salt.
• Turn the mixer to medium speed and beat for about 5 minutes, until light in color.

The post The Best Chocolate Zucchini Cake with Lemon Cream Cheese Buttercream first appeared on Cake by Courtney.