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.

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.

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.

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.

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.

Pumpkin Poke Cake (a.k.a Pumpkin Better Than Anything Cake)

Whether you call this pumpkin sheet cake the Pumpkin Poke Cake or Pumpkin Better Than Anything Cake, it’s going to be one of your new favorite cakes to make this fall!

My new cake is a fall-inspired twist on the classic Better Than Anything Cake. Instead of chocolate cake, we’re using my super moist, flavorful pumpkin cake recipe, poking holes on the top, covering it with caramel, and the topping it with a caramel whipped cream.

Pumpkin Sheet Cake Recipe

For my pumpkin sheet cake, you’ll want to grab the following ingredients:

• Pumpkin puree
• Vegetable oil (or coconut oil works too)
• Eggs
• Granulated sugar
• Brown sugar
• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Ginger
• Vanilla extract

You’ll love how easy this cake is to mix up. You can use a single bowl and a whisk if you want!

NOTE: when I say “sheet cake” in my recipes, I’m using a 9″ x 13″ rectangular cake pan. I know many people refer to a jelly roll pan as a sheet cake, but for the purposes of turning my cakes into “sheet cakes,” just know I’m always using a 9″ x 13″ cake pan. My preferred brand of cake pans is Fat Daddio.

This cake can be made ahead of time and stored in an airtight container in the freezer. If you add the caramel, you can store it in an airtight container in the refrigerator or a couple days. The caramel helps to keep the cake moist in the fridge (normally, the fridge dries out our cakes).

Homemade Salted Caramel Recipe

After the cake has cooled to room temperture, you’ll poke holes all over the top of the cake. You can use a straw, a fork, the handle of a wooden spoon, or even a chopstick. Be generous with the amount of holes you make and the amount of caramel your pour on. You’ll use half of the caramel recipe on top of the cake and half of it in the whipped cream.

Caramel Whipped Cream

This might just be the most exciting part of the cake – caramel whipped cream! For this caramel whipped cream recipe, you’ll use homemade salted caramel, heavy whipping cream, and powdered sugar.

NOTE: PREP THE CARAMEL WHIPPED CREAM A DAY EARLY

After you make the caramel, you’ll add an additional two cups of heavy whipping cream and then you’ll need to refrigerate the caramel cream overnight. You want to make sure this mixture is COLD before whipping it to ensure it whips.

The recipe below creates medium-stiff peaks. If you want your whipped cream more stable, I suggest doing one of two things: using 1/2 cup less caramel and/or adding a tablespoon of EZ Gel when you start to whip the cream.

Plan to whip the cream when you’re ready to serve the cake.

Video Tutorial

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Pumpkin Poke Cake with Caramel Whipped

Pumpkin sheet cake, covered in salted caramel, caramel whipped cream and toffee bits.

Course Dessert

Cuisine Cake

Keyword caramel, Pumpkin, Pumpkin Better Than Anything Cake, Pumpkin Cake, Pumpkin Poke Cake, Pumpkin Sheet Cake

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) light brown sugar, packed
• 5 large eggs, at room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (18 g) baking powder
• 1 tablespoon (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.6 g) nutmeg
• 1 teaspoon (6 g) salt

For the Caramel

• 2 cups (400 g) granulated sugar
• 1 cup (240 g) water
• 4 teaspoons (28 g) light corn syrup or honey
• 1 1/2 cups (360 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract
• 2 teaspoons 12 g salt

For the Caramel Whipped Cream

• 1 cup caramel, recipe above
• 2 cups (428 g) heavy whipping cream
• 1/2 cup (75 g) powdered sugar

Garnish

• 1/2-2/3 cup Toffee bits – Skor or Heath Bar pieces

Instructions

FOR THE CAKE

• Preheat 325 degrees F. Spray a 9” x 13” rectangular cake pan with non-stick spray, line the bottom with parchment paper ,and spray again.Set aside.
• In the bowl of an electric mixer, or using a hand mixer and mixing bowl, beat the sugars and eggs together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. With the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Pour the batter into the pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 33 to 37 minutes.
• Let the cake cool completely before poking holes on the top. This can be done with a fork, straw, handle of a wooden spoon, or even chopsticks. Whatever you have on hand!

For the Caramel

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

For the Caramel Whipped Cream

• Once the caramel has cooled slightly, combine 1 cup of the caramel with the heavy cream. Mix to combine.
• Cover with plastic wrap efrigerate overnight in a stainless steel bowl.

  A cold stainless steel bowl helps the cream to form peaks quickly. Alternately, you can store the caramel cream in another container and then place a stainless steel bowl in the freezer for about 15 minutes before you whip the cream.
• When you’re ready to whip the caramel cream, add the powdered sugar and then use an electric mixer to beat the cream mixture into stiff peaks.
• Best used right away.

Assembly

• If you haven't poked holes in the cake already, do that now with a fork, a straw, or the back of a wooden spoon. I prefer something the size of a straw.
• Cover the cake in the remaining 1 cup of caramel.
• Top with the caramel whipped cream and sprinkle with toffee bits.
• Serve right away or cover and refrigerate until ready to serve.

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

Don’t use coffee for dietary or religious reasons? Don’t worry, I’ve got you! Be sure to read the post for coffee alternatives and substitutes.

My love for Biscoff runs deep! Ever since I made my original Biscoff Cake six years ago, Biscoff flavored cakes have been one of my favorite flavors to make. Biscoff, a cinnamon and nutmeg spiced biscuit cookie, is an incredibly versatile flavor and pairs with so many things.

Here’s a sample of what I’m talking about!

Biscoff Inspired Cakes

Recently I asked our community on Instagram what flavor they’d like me to pair with Biscoff next. The top pick: coffee/mocha.

Now, while I’m not a coffee drinker, I do love the flavor in baked goods. It’s just got this warm, rich, slightly bitter (not a bad thing) flavor dimension that complements flavors like chocolate, gingerbread, and caramel so well.

Since Biscoff has a similar flavor profile to gingerbread, I knew the combo of Biscoff and mocha would be a winner… and IT IS!

Biscoff Mocha Sheet Cake

For my Biscoff Mocha Cake, I used my Biscoff cake recipe, along with a mocha flavored caramel, Biscoff spread, Biscoff cookies, and a mocha buttercream – all in a sheet cake! (By the way, how much do we love a sheet cake?! So simple!)

I think you’ll find this cake really easy to make. One thing I wanted to talk about before getting to the recipe are coffee flavoring options and substitutes.

Coffee Flavoring Options & Substitutes

1. Extracts and emulsions: extracts (alcohol based flavorings) and emulsions (water based flavorings) can be used interchangeably and are often found at the grocery store, online and specialty stores like Orson Gygi.
2. Espresso powder: easily found at grocery stores – needs to be dissolved in warm cream before using.
3. Pero: offers a coffee-like taste but is not made from coffee beans. Rather, Pero is naturally caffeine-free and blended from all-natural ingredients, including malted barley, barley, chicory, and rye. I’ve used this a ton and love it as a coffee substitute if you prefer not to use anything with coffee beans.

You will see amounts for each in the recipe.

Baker’s Note: Depending on your love of coffee flavoring, you can adjust the amount of extract, powder, or Pero you use. Start with 1-2 teaspoons and add more, as desired.

Note About the Mocha Caramel Soak

For the mocha caramel soak, make sure to note that we want this to be thinner than when we normally make caramel for our cakes. The consistency should be thin enough to soak into the cake. Also be sure to let the caramel cool to room temperature before using on the cake. This will make it easier to spread the Biscoff cookie butter on top.

How to Bake Moist Cakes

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

• First, preheat your oven for 30 minutes prior to baking.
• Next, beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy.
• Use good quality pans like Fat Daddio.
• Be sure to 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.

Hope you love this one as much as I do!

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Biscoff Mocha Sheet Cake

Biscoff cake with a mocha flavored caramel soak, Biscoff cookie butter spread and mocha buttercream.

Course Dessert

Keyword biscoff, Biscoff Cake, Biscoff Mocha, Biscoff Mocha Sheet Cake, Mocha buttercream, sheet cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 1/8 cups (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 cup (220 g) brown sugar, packed
• 2/3 cup (133 g) granulated sugar
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the Mocha Caramel

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 2 teaspoons (14 g) light corn syrup or honey
• 1 cup (240 g) heavy whipping cream
• 2-3 teaspoons (12 g) coffee extract or emulsion OR 2-3 teaspoons espresso powder (6 g) OR 3 teaspoons Pero for a non coffee substitute
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt

For the Filling

• 1 1/2 cups Biscoff cookie butter
• 6 Biscoff cookies crushed into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 5 teaspoons (21 g) coffee extract or emulsion OR 5 teaspoons espresso powder (10 g) OR 5 teaspoons Pero for a non coffee substitute
• 1/4 cup (57 g) heavy cream
• Pinch of salt
• ***If you would rather spread the buttercream on the cake with an offset spatula than pipe it, I would suggest doing half a batch of buttercream.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray your 9-inch by 13-inch cake 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 sand.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• Before adding the dry ingredients, continue to beat the wet ingredients for about 1 to 2 minutes on medium-high speed, until the mixture is smooth.
• 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. Bake for 35 to 40 minutes. Cool 15 to 20 minutes on a wire rack before inverting onto a cooling rack to cool completely.

For the Mocha Caramel

• Heat the cream in the microwave for about a minute. If you’re using espresso powder or Pero, whisk in the powder until it dissolves. Set aside.
• Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
• You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
• Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
• Add the vanilla and salt, and stir to combine. If you’re using coffee extra or emulsion, add it here as well.
• Cool to room temperature before using. The caramel will thicken as it cools but should still be thin enough to act as a “soak.” If you need to thin it out more, heat another 1/4 cup heavy whipping cream and add the caramel. Stir to combine. Let cool to room temperature again before using.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 to 3 minutes, until light and fluffy and pale in color.
• With the mixer on slow, gradually add the powdered sugar, followed by the heavy cream, coffee emulsion, and pinch of salt.
• IF YOU’RE USING ESPRESSO POWDER OR PERO, heat the cream slightly and whisk the espresso powder or Pero into the heavy cream. Add to the butter and powdered sugar mixture when the cream is at room temperature or cold again.
• Once all of the ingredients are combined, turn the mixer to medium-high and beat for about 3 to 5 minutes.
• Before using the buttercream, make sure to beat it by hand with a wooden spoon or large spatula to help push out the air pockets.

Assembly:

• Once the cake has cooled to room temperature, use a fork to poke holes all over the cake.
• Drizzle the caramel soak over the cake, using a pastry brush or the back of a spoon to spread it around, ensuring it soaks into the holes.
• Using an offset icing spatula or the back of a spoon, spread the Biscoff cookie butter over the cake. If needed, heat the Biscoff spread slightly in the microwave to make it more spreadable.
• Sprinkle on crushed Biscoff cookies and pat them into place gently.
• Using the Wilton 6B piping tip, pipe the buttercream on the cake. Alternatively, use an offset icing spatula to spread on the buttercream.

The post Biscoff Mocha Sheet Cake with a Caramel Soak and Mocha Buttercream first appeared on Cake by Courtney.

Banana Cake

What is it about a simple banana cake with cream cheese frosting that ALWAYS sounds good! Is it just me? I could eat it any day, any time of day! In fact, I had a slice with breakfast this morning!

The moist and flavorful cake, paired with a simple cream cheese frosting is comfort food at its finest.

Ingredients You Need for This Banana Cake Recipe from Scratch

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Vegetable oil
• Granulated sugar
• Light brown sugar
• Eggs
• Buttermilk
• Vanilla extract
• Over-ripe bananas, about 3 medium

Tips for Making Moist Cake From Scratch

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

Cream Cheese Frosting

I can’t think of anything more traditional and delicious on a banana cake than cream cheese frosting. While it’s not my favorite type of frosting to use on layered cakes (it’s a lot softer than traditional buttercream), it’s absolutely perfect for a sheet cake recipe like this. Just slather it on once the cake has cooled completely and you’re set to go.

Ingredients You Need for This Cream Cheese Frosting Recipe

• Unsalted butter
• Cream cheese
• Powdered sugar
• Vanilla extract
• Heavy whipping cream
• Salt

I’m so excited for you to dig in to this simple and easy banana cake recipe with cream cheese frosting. I think you’ll agree, it’s truly the best ever banana cake!

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Banana Cake with Cream Cheese Frosting

Moist and flavorful banana cake with cream cheese frosting.

Course Dessert

Cuisine Cake

Keyword Banana Cake, cream cheese frosting

Ingredients

For the Cake

• 3 cups (360 g) all-purpose flour
• 3/4 teaspoon (3 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g )salt
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 1 1/2 tablespoons (20 g) vegetable oil
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (66 g) light brown sugar, packed
• 3 eggs, room temperature
• 1 1/2 cup (360 g) buttermilk, room temperature
• 1 1/2 teaspoons (6.3 g) pure vanilla extract
• 1 1/4 cup (300 g) mashed over-ripe bananas, 3 medium-sized

FOR THE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 6 ounces (170g) cream cheese, cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 3 tablespoons (45 g) heavy whipping cream
• 1 teaspoon. (4.2 g) vanilla extract
• pinch of salt

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray a 9-inch x 13-inch baking pan with nonstick cooking spray, line the bottoms with parchment paper, and spray again. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, oil, and sugars on medium-high speed until pale and fluffy, about 5 minutes.
• Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next (about 30 seconds). Add the vanilla.
• With the mixer on low, add the dry ingredients alternating with the buttermilk mixture into the creamed mixture, starting and ending with the dry ingredients. Mix until just incorporated and remove bowl from stand mixer.
• Stir in the bananas.
• Carefully smooth the batter with small offset palette knife, and bake until a toothpick or skewer comes out clean, about 35 to 40 minutes.
• Let the cake cool completely.

FOR THE BUTTERCREAM

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

The post Best Ever Banana Cake with Cream Cheese Frosting first appeared on Cake by Courtney.

With the new year upon us, I know there are a lot of you reading who are eager to finally get into cake-making. I’m hoping to make that journey as easy and as fun as possible. Because, the thing you need to know about cake? It’s fun! It’s happy! It’s exciting! It’s delicious!

I just launched my new online cake camp and to get things started, we’re making the easiest and most delicious chocolate cake. AND we’re keeping it super simple by baking it in a 9-inch by 13-inch cake pan. No layers. No fancy decorating… at least not yet

Join My New 3-Month Online Cake Camp

Cake making doesn’t have to be hard! In fact, it can be so easy and I’m here to show you how with my new 3-month online cake camp.

The Best Chocolate Cake Recipe

This cake is seriously the bes. It’s moist, it’s rich in flavor, and it’s easy to make.

What makes this cake so delicious?

Two things really make this cake stand out from the rest: how moist it is and how full of chocolate flavor it is.

Moisture: this cake is incredibly moist thanks to a combination of buttermilk, hot water (or you can use coffee), oil, and eggs.

Richness: we’re using a high fat, dark chocolate cocoa powder. It’s important to note that this recipe uses dark chocolate for a reason. Because we’re adding all the other ingredients to the cocoa powder, if we used a basic cocoa powder, the chocolate flavor would get diluted. Additionally, if the cocoa powder is low in fat (like most grocery store brands), you run the risk of drying out the cake.

NOTE: The cake batter in this cake recipe is thinner than many of my other cake batters. Don’t let that scare you. It’s going to rise beautifully and taste incredible. Truly the best chocolate cake ever!

More Beginner Cakes

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Chocolate Sheet Cake with Vanilla Buttercream

Moist and flavorful chocolate cake 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

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 (5.6 g) salt
• 3 large or extra large 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 chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt

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 25 to 30 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely before frosting.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
• 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.

The post The Best Chocolate Sheet Cake with Vanilla Buttercream first appeared on Cake by Courtney.

I get asked almost every day if one of my layered cakes can be turned into a sheet cake. The answer? Yes! If you want to taste all the amazing flavors, but don’t have the time to bake a layered cake, then converting it into a sheet cake is the next best thing. Here are my 3 easy steps on how to convert any layered cake into a sheet cake. 

Since a layered cake usually has a lot of different ingredients and elements happening, it can be tricky to know how to incorporate all of them when you’re making it in a sheet cake version. You want to make sure to create a nice balance of flavors without feeling like you’re just dumping more and more toppings on the cake once it’s plated. 

I’ve actually included my quick conversion tips on many of my cake recipes to help give you an idea of how to convert any layered cake into a sheet cake. But I thought it was about time to create a general post about how to do it. So, no matter what type of layered cake you are converting into a sheet cake, make sure to follow these 3 easy steps when doing it! 

How to Convert Any Layered Cake into a Sheet Cake Step #1

Make cake batter, buttercream, and accompanying toppings as directed in the original recipe. 

The first step is to simply follow the recipe as you prepare your cake batter, buttercream, and any other toppings you want to include. Thankfully, there aren’t any changes in measurements or amounts you need to prepare. The batter easily converts to fit in a 9×13 pan from a round cake pan. I told you this is easy!

And the same goes for prepping your buttercream frosting and toppings. It usually takes about 3 cups of buttercream frosting to cover your sheet cake and for additional piping. You may have some toppings left over, but you can easily use them in so many other yummy snacks or desserts, so it works out perfectly. 

How to Convert Any Layered Cake into a Sheet Cake Step #2

Increase the baking time by 10 minutes.

This is the only true difference to take note of when converting a layered cake into a sheet cake. You still put the oven at the same temperature, but you will increase the baking time by 10 minutes. So, if the original recipe calls for a 30-minute bake time, your sheet cake will need at least 40 minutes in the oven. However, check your cake often because every bake and oven is different! 

How to Convert Any Layered Cake into a Sheet Cake Step #3

Decorate the top of your cake using your prepared toppings. 

Now, it’s up to you how you want to incorporate the toppings! I usually start by frosting the top of my sheet cake with buttercream. Then, if there is some type of crumble mixture or something with texture, I will sprinkle that on top of the cake. If there is another type of sauce to go with the frosting (e.g. caramel, ganache, etc.) I will drizzle that across the top as well. 

There is one caveat to this which is depending on each cake recipe, it may be better to go without some of the toppings. But it is really up to what you want to do! So, have some fun and make it your own. And remember, if you’re serving this cake to a group of people, you can always leave some toppings on the side and let people dress their own slice!

How to Convert Any Layered Cake into a Sheet Cake

I hope you all found this post helpful! It really is so easy to do and is a great way for you to still enjoy some of the best cake recipes. I can’t wait to see what you create! Make sure to give me a follow on Instagram @cakebycourtney for more tips and recipes on all things cake!

Recipes You’ll Love

• Banana Lemon Cream Cake
• White Chocolate Raspberry Brownie Cake
• Oreo Chocolate Mousse Cake
• Best Chewy Brownies from Scratch

The post How to Convert Any Layered Cake into a Sheet Cake first appeared on Cake by Courtney.

What is Reese’s Toast Cake?

As commedian and social media content creator Elyse Myers would say:

“Great question. I’d love to tell you.”

Reese’s Toast Cake is made up of the best white cake recipe from scratch you’ll ever try, plus peanut butter buttercream, chocolate ganache and an insanely delicious and addictive peanut butter toast crunch topping!

All of this deliciousness was inspired by a simple breakfast treat Elyse Myers made one morning on Instagram.

CHECK OUT HER VIDEO HERE.

Simple, yet delicious, right?

One of our IG community friends tagged me in that post, saying: “cake inspo?”

To which I responded, “absolutely!”

And I got to work…

The Best White Cake From Scratch

This white cake recipe is incredibly fluffy and so delicious. You’re going to love using it as the base of so many cakes.

The key to getting this light and fluffy texture? Let’s walk through them:

• Use room temperature ingredients: you hear me say this with every post, and it’s because this tip is SO IMPORTANT. To help get really tender and fluffy cake layers, you have to use ROOM TEMPERATURE ingredients. Not even the slightest bit cold. Why? Room temperature ingredients better blend together (you should see that the butter, sugar and eggs create a silky and smooth texture once you’re done mixing those ingredients for the given time) AND the dry ingredients better absorb the wet ingredients when they’re room temp (which creates a more even, higher rise in the layers).
• Start with medium-high speed: When you start making your batter, it’s critical that you are mixing your butter, sugar, and eggs long enough and at a high enough speed. I recommend 6-8 on your Kitchen Aid. You’ll start by mixing the butter and the sugar until the texture is light and fluffy (you should not see any clumps of butter at this point). Then, you’ll start adding your egg whites (or whole eggs, depending on the recipe). Mix well between additions, and THEN, after all the eggs are added, scrape down the sides and bottom of the bowl and continue to mix on medium to high speed for another 3-ish minutes. You’re looking for the texture of the mixture to get silky smooth, and the color should appear lighter than when you started. I even notice the volume increases at this point.

Peanut Butter Buttercream / Frosting

As many of you know, this peanut butter buttercream is what dreams are made of. Good luck not eating half the batch as you make it!

Make sure you have your favorite smooth peanut butter on hand (I like Skippy), some heavy whipping cream, unsalted butter, powdered sugar, vanilla, and salt.

You’ll love how easy this peanut butter frosting recipe is to make.

Peanut Butter Toast Crunch

This is where things get special and your life will change. PEANUT BUTTER TOAST CRUNCH!

To make this crumble topping, I adapted Christina Tosi’s technique for making some of her fillings. Once you learn the basics of this, you’ll be able to adapt it for so many cakes and flavors.

How to Make Peanut Butter Toast Crunch

• Toast white bread – I actually double-toasted mine to get it nice and crunchy, but not burnt.
• Process the toast in a food processor – you’re creating fine crumbs but also want some larger toasted bread pieces.
• Combine the toast crumbs with milk powder, brown sugar, and melted butter.
• Bake the mixture for about 20 minutes – making sure to toss and mix the crumbs halfway through to get an even bake
• Cover the toasted crumb mixture with Reese’s peanut butter baking chips (you WANT these chips because the flavor is so much better than any other peanut butter chip.
• Toss with a little more milk powder
• Let cool

Cake Assembly

As you decorate this simple 9-inch x 13-inch cake, cover it generously with the crunch topping. You’re going to want as much of that in each bite as possible. You’ll then drizzle chocolate ganache over the top, again – generously

I also sprinkled some Reese’s Pieces over the cake, but that’s totally optional.

Other Peanut Butter DessertsYou’ll Love

• Peanut Butter Dream Cake
• Peanut Butter Oreo Cake
• Chocolate Banana Peanut Butter Cake
• Easy Peanut Butter and Jelly Bars
• The Ultimate Chocolate Peanut Butter Cake

Print

Reese’s Toast Cake

Fluffy white cake with a whipped peanut butter buttercream, peanut butter toast crunch, and chocolate ganache.

Course Dessert

Cuisine Cake

Keyword classic white cake, Peanut Butter, Peanut Butter Buttercream, Vanilla CAke

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla extract
• 1 1/2 cups (360 g) buttermilk, room temperature

FOR THE PEANUT BUTTER TOAST CRUNCH

• 4 slices (100 – 110g) white bread
• 2 tbsp. (25 g) brown sugar
• 3/4 cup (94 g) milk powder, divided
• 4 tbsp (56.5 g) unsalted butter, melted
• 5 ounces Reese's peanut butter baking chips

FOR THE BUTTERCREAM

• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 1 cup (250 g) peanut butter
• 5 cups (626 g) powdered sugar, measured and then sifted
• 1 tbsp (13 g) vanilla extract
• 1/4 cup (57.75 g) heavy cream
• 1/2 tsp (3 g) salt

FOR THE GANACHE

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

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9" x 13" cake pan with nonstick spray. Optional, line the bottom with parchment paper and spray again if you want to remove the cake before decorating the top.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, until the texture is 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. Once all of the egg whites are added, turn the mixer back to medium-high speed and beat for an additional 2 to 3 minutes. The texture should be smooth and the color should look lighter than when you started. Stir in the vanilla.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour the batter into the prepared pan and bake for 40 to 45 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 CRUNCH TOPPING

• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• Toast the bread until it is golden brown and crispy. Process the toasted bread in a food processor to create fine crumbs and chunks of toast.
• In a medium bowl, combine the toast crumbs, 1/2 cup milk powder, and brown sugar. Toss to mix.
• Pour melted butter over the mixture and toss to coat.
• Spread the mixture over the baking sheet and bake for 20 minutes, stirring the mixture half way.
• Melt the peanut butter chips in the microwave and then pour the melted peanut butter chips over the toast crumb mixture. The crumb mixture should be coated well with the peanut butter chips.
• Sprinkle in the remaining milk powder over the crumbs and toss to mix. Spread the mixture onto parchment paper to cool completely.

FOR THE BUTTERCREAM

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

For the Ganache

• Heat the cream and the chocolate chips in the microwave until melted. Stir until smooth. Let cool to room temperature before using on the cake.

ASSEMBLY

• Spread the peanut butter buttercream across the cake. Sprinkle generously with the peanut butter toast crunch. Drizzle with chocolate ganache
• Reese's pieces, optional

The post Reese’s Toast Cake with the Best Peanut Butter Frosting first appeared on Cake by Courtney.

If you haven’t finalized your Fourth of July dessert(s) just yet, I’m here to help! I’ve got some perfectly patriotic cakes, and cupcakes, to really wow your guests and ignite your taste buds.

Red, White and Blue Fireworks (Shag) Cake

Let’s start off with a real bang and talk about my Red, White and Blue Fireworks Cake. This shag-inspired cake is definitely a labor of love, but is a real statement dessert.

I’ve used a simple grass piping tip and my basic vanilla buttercream. To get the true red and blue colors, just follow my tutorial for How to Make Red and Blue Frosting that Won’t Stain Your Teeth. You’ll want to have three piping bags and three tips so you can use the bags interchangeably as you decorate the cake. I also recommend that you start from the bottom and work your way up so can easily overlap the frosting.

American Flag Sheet Cake

If a layered cake is a little intimidating, you can take any of my recipes and turn them into a sheet cake. Make the entire recipe, pour the batter in a half sheet pan that’s been sprayed with nonstick spray, and bake at the same temperature called for in the recipe, but for a few minutes less. Just like with a layered cake, when you insert a toothpick in the center of a cake, you want it to come out with just a few moist crumbs on it. The cake itself will rise about one and a half inches in the sheet pan.

9″x13″ Pan Option

If you want a thicker cake, you can also use the entire cake batter in a 9″x13″ pan as well. For this size, you’ll turn the oven temperature to 325 degrees F and increase the bake time about 10 to 15 minutes.

For the piping design, I used a Wilton 1M tip and created overlapping “wave” shapes – all going in the same direction.

Red, White and Blue Berry Cake

If you’re really want to wow your guests with flavor more than looks, my Red, White and Blue Berry Cake is for you! You only have to make one cake batter, but you’ll get three different flavors – blueberry, vanilla and raspberry.

To get these incredible colors and flavors, you’ll use fruit purees and some emulsions.

How to Make a Fruit Puree

For a simple puree, blend about one cup of fruit in your blender and then simmer the puree on the stove for about 10 minutes to reduce the water content.

And I love just a rim of fresh berries for a simple, classic look.

Red, White and Blue Berry Cupcakes

If you’re looking for an amazing flavor, but want a slightly easier way to create the red, white and blue layers, you can easily turn this cake into cupcakes!

Using a one and a half inch cookie scoop, measure a scoop of the blueberry batter and pour it into the bottom of each cupcake liner. You’ll then measure the same amount of the vanilla batter and raspberry batter to layer in each cupcake liner.

The cupcakes will bake at 350 degrees F, but for less time. I’d recommend setting your timer for about 5 minutes less than the given time and keep your eye on them. Use a toothpick to check the centers before taking

Fourth of July Funfetti Cake

And to round things out, another great option for your parties is my Fourth of July Funfetti Cake. This cake is a tender, fluffy white cake with red, white and blue star sprinkles and my vanilla buttercream.

To get the sprinkles around the entire cake like this, I frosting my cake with a cake board on the bottom and top of the cake. I then filled a half sheet pan with sprinkles and turned the cake on its side and rolled it in the sprinkles. It’s honestly a breeze! Here’s a video of when I showed Brooke Walker from Studio 5 how to do it.

Ok, so now you’ve got five different Fourth of July desserts to choose from! So, which one will it be?

The post Celebration Worthy 4th of July Cakes first appeared on Cake by Courtney.