Cake by Courtney - Cake by Courtney https://cakebycourtney.com Sun, 23 Mar 2025 15:48:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://cakebycourtney.com/wp-content/uploads/2021/11/cropped-favicon-32x32.png Cake by Courtney - Cake by Courtney https://cakebycourtney.com 32 32 Triple Chocolate Banana Cake https://cakebycourtney.com/triple-chocolate-banana-cake/ https://cakebycourtney.com/triple-chocolate-banana-cake/#comments Sat, 22 Mar 2025 22:09:00 +0000 http://cakebycourtney.com/?p=4157 Triple Chocolate Banana Cake – chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream. Happy Mother’s Day! Happy Monday and happy belated Mother’s Day, my friends! I hope you all had an amazing day celebrating moms in some way. We had a quiet day around here, but I loved it. I ...

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Triple Chocolate Banana Cake – chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream.

Triple Chocolate Banana Cake: chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream #cakebycourtney #cake #chocolatebananacake #bananacake #bananapudding #chocolatecake #easychocolatecake #moistchocolatecake #bananachocolatecake #bananachocolatebread #banana #chocolate #chocolatebuttercream #magnoliabananapudding

Happy Mother’s Day!

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

Triple Chocolate Banana Cake

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

Triple Chocolate Banana Cake: chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream #cakebycourtney #cake #chocolatebananacake #bananacake #bananapudding #chocolatecake #easychocolatecake #moistchocolatecake #bananachocolatecake #bananachocolatebread #banana #chocolate #chocolatebuttercream #magnoliabananapudding

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

Triple Chocolate Banana Cake: chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream #cakebycourtney #cake #chocolatebananacake #bananacake #bananapudding #chocolatecake #easychocolatecake #moistchocolatecake #bananachocolatecake #bananachocolatebread #banana #chocolate #chocolatebuttercream #magnoliabananapudding

Chocolate Banana Cake Layers

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

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

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

Triple Chocolate Banana Cake: chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream #cakebycourtney #cake #chocolatebananacake #bananacake #bananapudding #chocolatecake #easychocolatecake #moistchocolatecake #bananachocolatecake #bananachocolatebread #banana #chocolate #chocolatebuttercream #magnoliabananapudding

Banana Cream Filling

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

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

Chocolate Buttercream

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

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

Video Tutorial

Triple Chocolate Banana Cake: chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream #cakebycourtney #cake #chocolatebananacake #bananacake #bananapudding #chocolatecake #easychocolatecake #moistchocolatecake #bananachocolatecake #bananachocolatebread #banana #chocolate #chocolatebuttercream #magnoliabananapudding
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Triple Chocolate Banana Cake

Chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream.
Course Dessert
Cuisine Cake
Keyword Banana Cake, Banana Chocolate Cake, Chocolate Banana Cake, chocolate buttercream, Chocolate Cake, Intermediate, Triple Chocolate Banana Cake
Servings 20 people

Ingredients

FOR THE CAKE

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

FOR THE BANANA CREAM FILLING

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

FOR THE BANANA CREAM FILLING

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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5 Romantic Cake Recipes for Valentine’s Day https://cakebycourtney.com/5-romantic-cake-recipes-for-valentines-day/ https://cakebycourtney.com/5-romantic-cake-recipes-for-valentines-day/#comments Tue, 11 Feb 2025 06:00:00 +0000 https://cakebycourtney.com/?p=7083 5 Romantic Cake Recipes for Valentine’s Day 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 ...

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5 Romantic Cake Recipes for Valentine’s Day

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! 

5 romantic cake recipes for valentine's day. www.cakebycourtney.com

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

delicious red velvet cake with chocolate frosting. www.cakebycourtney.com

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

sweet and salty raspberry crunch cake. www.cakebycourtney.com

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

fun cakes to make for valentine's. www.cakebycourtney.com

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

beautiful and delicious blackberry cake. www.cakebycourtney.com

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

homemade swiss roll dessert with raspberry cream. www.cakebycourtney.com

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: 

https://cakebycourtney.com/cakedecorating101/

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14 Valentine’s Day Cake Designs and Flavors You’ll Love https://cakebycourtney.com/valentines-day-cakes/ https://cakebycourtney.com/valentines-day-cakes/#comments Fri, 07 Feb 2025 03:36:00 +0000 http://cakebycourtney.com/?p=3619 With love in the air, I’ve created some new and fun Valentine’s Day cake designs with cake decorating options for all skill levels. I’ve also selected my favorite cake flavors for a celebration of love. Valentine’s Cake Designs For this year’s Valentine’s Cake collection, I found color inspiration from a felt ball collection from Hello ...

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With love in the air, I’ve created some new and fun Valentine’s Day cake designs with cake decorating options for all skill levels. I’ve also selected my favorite cake flavors for a celebration of love.

Valentine’s Cake Designs

For this year’s Valentine’s Cake collection, I found color inspiration from a felt ball collection from Hello Maypole and the My Mind’s Eye Valentine’s Collection. I love monochromatic pinks, with a hint of red and peach.

Felt balls from Hello Maypole

Decor from My Mind’s Eye

Simple stripes with funfetti buttercream

Simple piping with the Wilton 1m tip

Floral piping and XO hand painting with edible art paint

Pink buttercream with red Wilton heart sprinkles

Buttercream lips made with a simple acetate paper stencil

Bubble Tape hearts

Buttercream hearts

Favorite Cake Flavors Perfect for Valentine’s Day

Pink Velvet

Pink Velvet Cake with Raspberry ButtercreamTender pink velvet cake with raspberry buttercream and fresh raspberries.

Unlike a traditional red velvet cake, my pink velvet cake isn’t chocolate based. Instead, I went with a vanilla base and used the idea of a “velvet” as part of the texture. So tender and velvety!

Red Velvet

Red Velvet Cake with Chocolate Sour Cream Frosting – A new spin on the traditional red velvet cake, made with red velvet emulsion, toasted marshmallow filling and chocolate sour cream frosting.

Red Velvet Cake with Chocolate Sour Cream Frosting

I have a confession to make. I used to be a red velvet cake addict. It was all thanks to the red velvet cupcake and cake at Susie Cakes that was about five blocks from my house in Santa Monica. I honestly think I got a red velvet cupcake every week. No joke! So I knew I wanted to make it count when I created my own red velvet cake. I wasn’t just going to offer up any ol’ red velvet cake. It needed to be something special.

Dark Chocolate Strawberry Truffle Cake

Rich dark chocolate cake layers with fresh strawberries, strawberry buttercream and chocolate ganache.

Rich dark chocolate cake layers with fresh strawberries, strawberry buttercream and chocolate ganache.

This strawberry frosting is incredible. My mom took one bite of it and immediately compared it to the strawberry truffle at See’s Candies. It’s not just a strawberry frosting, it’s more like a strawberry and cream frosting. It’s so flavorful and fluffy and pairs perfectly with this slightly bitter dark chocolate cake and chocolate ganache.

Flourless Chocolate Cake

A rich, decadent chocolate cake, made with just 7 ingredients!

This may be a flourless dessert, but you don’t need to be gluten-free to enjoy this cake! Nope. This Flourless Chocolate Cake is for any kind of chocolate lover! It Made with only 7 ingredients, this decadent cake is not only easy to make, it’s also incredibly delicious.

Creme Brulee Cake

Layers of vanilla bean cake baked on a graham cracker crust, filled with vanilla bean custard and covered in a vanilla bean buttercream.

Creme Brûlée Cake: vanilla bean cake layers baked on a graham cracker crust, filled with vanilla bean custard and covered in a vanilla bean buttercream #cakebycourtney #cake #cremebrulee #cremebruleecake #cakerecipe #vanillabeancake #vanillacake

I know a traditional creme brûlée doesn’t have any kind of crust, but I’ve had one before that used a graham cracker crust and it was heavenly. Plus, you know how much I like a little crunch and texture in my cakes! For this cake, I used my graham cracker crust that you’ve seen in other cakes like my Ultimate S’mores Cake and my Coconut Key Lime Pie Cake. This cake definitely adds extra fun as your Valentine’s Day cake!

Chocolate Strawberry Nutella

Rich chocolate cake layers with fresh strawberries and Nutella frosting.

Chocolate Strawberry Nutella Valentine cake

For the cake layers, I use my go-to dark chocolate cake. It’s a fool-proof recipe perfect for your Valentine’s Day cake that gets rave reviews in every cake you’ll make with it. I like using dark chocolate because it’s a good balance to all the sweet elements we add to the cake, like the Nutella and the frosting.

Are you looking for something more? Check out this post HERE for more Valentine’s cake inspiration.

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The Perfect New Year’s Eve Cake: Champagne Cake https://cakebycourtney.com/champagne-cake/ https://cakebycourtney.com/champagne-cake/#comments Thu, 26 Dec 2024 05:53:00 +0000 http://cakebycourtney.com/?p=3474 Champagne Cake – champagne-inspired cake with tender, “champagne” cake layers, a raspberry peach puree filling and a champagne buttercream. New Year’s Eve Cake We always have a fun-filled week with family in LA, but I always look forward to heading home for New Year’s Eve. After Christmas week, I feel like the week of New ...

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Champagne Cake – champagne-inspired cake with tender, “champagne” cake layers, a raspberry peach puree filling and a champagne buttercream.

A top view of a cake with all the slices cut into it.

New Year’s Eve Cake

We always have a fun-filled week with family in LA, but I always look forward to heading home for New Year’s Eve. After Christmas week, I feel like the week of New Year’s is my week to catch up, plan for the new year and relax a little in my own space.

We will likely ski and get together with friends for New Year’s Eve, and that’s probably it. I can’t remember the last time I stayed up till midnight on New Year’s Eve. Can you? It’s way past my bedtime 🙂

So while we may not be celebrating all night long, we do like to celebrate in the early evening and cake is always involved!

A cake with slices cut out of it so you can see the center.

Champagne Cake

For my New Year’s cake this year, I decided to create a champagne-inspired cake. I say “inspired” because I don’t actually use champagne in this cake. You totally can, but I decided to use Martinelli’s instead. I know alcohol bakes out when you’re cooking with it, and I’m not opposed to baking with alcohol, but I want to make sure anyone and everyone feel like they can make this cake no matter their feelings about cooking/baking with alcohol.

A cake with a slice being pulled out of it.

With that said, there’s a lot of wiggle room with this cake. You can use a champagne of your choice or any flavor of Martinelli. No matter what you use, the “champagne” flavor isn’t super strong. We’ll be making a reduction out of your drink of choice to reduce the water content and strengthen the flavor a tad, but even then, you’ll notice it’s a subtle flavor.

Cake Layers

The reduction will go in the cake batter and the buttercream. We’re taking about three cups of Martinelli’s or champagne and reducing it to one and a half cups – one cup for the cake and a half cup for the buttercream.

For the cake layers, I ended up creating a brand new cake. Sometimes I use an old recipe as a base for a new recipe, but this one is all new – and it’s seriously incredible!

To keep it very light in color, I used all egg whites. The problem with using all egg whites is that egg whites alone will dry out your cake. So, to combat that issue, we need to add some fat. I decided to use one full cup of sour cream to make sure this cake has plenty of moisture – and it sure does! These layers are so tender and moist. I’m seriously so in love with them!

Raspberry and Peach Puree

The filling for this cake is super simple. I used a apple and peach flavored Martinelli’s, so I decided to pair it with a raspberry and peach puree to compliment those flavors. The puree is really easy to make and something you can make ahead of time. In fact, I recommend you make it at least a day before you assemble the cake so it has time to sit and thicken. Make sure to store it covered in the fridge.

Buttercream

For the buttercream, I used my go-to vanilla buttercream and added the Martinelli’s reduction. It’s an easy recipe to follow and one that is always a hit.

Tip: follow the instructions in THIS blog post to ensure your buttercream comes out perfectly smooth.

A slice of a cake on a pink plate.

Champagne Inspired Cake Alternatives

Like I said earlier, have fun with this cake! There’s a lot you can do to change up the flavors a little.

  • I used THIS Martinelli’s flavor because it was easy to find.
  • You can also use the Martinelli’s BLUSH flavor. A lot of people recommend this one.
  • Or, if you know your champagne, use champagne! You’ll follow all the same steps.
  • For the puree, you can really use any fruit. I recommend flavors like strawberry, raspberry, blackberry, peach or even pomegranate.

Can’t wait to see what you come up with!

Enjoy!

A slice of a cake on a plate with a fork.
A top view of a cake with all the slices cut into it.
Print

Champagne Cake

Tender and moist champagne cake layers with a raspberry and peach puree and champagne buttercream.
Course Dessert
Cuisine Cake
Keyword champagne cake, new year’s eve cake, Vanilla Buttercream
Servings 18 people

Ingredients

FOR THE CAKE

  • 1 cup (226 g) unsalted butter room temperature
  • 1 3/4 cups (350g ) granulated sugar
  • 6 large egg whites room temperature
  • 3 cups (345 g) cake flour
  • 1 Tbsp. ( 14 g) baking powder
  • 1 tsp. (5.6 g) salt
  • 3 cups Martinelli's apple peach flavored sparkling cider I suggest using Martinell's apple peach or pink blush flavors. You can also use real champagne.
  • 1 tsp. (4.2 g) vanilla extract
  • 1 cup (240 g) sour cream room temperature

Raspberry Peach Puree

  • 1 cup frozen raspberries
  • 1 cup frozen peaches
  • 1/2 cup (100 g) granulated sugar
  • 1 tbsp. ( 8 g) corn starch sifted

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 3 tbsp. (43 3 g) heavy cream
  • 1/2 cup Martinelli's reduction leftover from the cake
  • pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  • Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium sized sauce pan, simmer the 3 cups of Martinelli's or champagne over medium heat. You'll reduce the drink to 1 1/2 cups total. 1 cup is for the cake and 1/2 cup is for the buttercream. 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 sugar for two minutes on medium-high speed.
  • 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 sour cream and beat until incorporated, about one minute.
  • With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the Martinelli's reduction. Repeat the additions, 1/3 cup flour mixture, 1/2 cup Martinelli's and the final 1/3 cup flour mixture. Add vanilla. 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 about 18 ounces of cake batter into each of the three cake pans and bake for 28-30 minutes – until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

  • In a medium sized sauce pan, combine the raspberries, peaches, and sugar and simmer for about 5 minutes. Once the fruit is tender and the juices have started to release, puree the mixture in a blender or food processor.
  • Strain the fruit puree and pour the strained fruit puree back into the sauce pan. Add the corn starch and simmer for about 5 more minutes. The mixture should get thicker.
  • Cool the puree completely and refrigerate to set a little more. The texture should ultimately be like a jelly. Best to make a day or more before you assemble the cake.

FOR THE BUTTERCREAM

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium-high speed for about 2-3 minutes.
  • With the mixer on low speed, gradually add the sifted powdered sugar, followed by the heavy cream, Martinelli's reduction and pinch of salt. Turn the mixer to medium-high speed and beat for 3-5 minutes.
  • Before applying your final coat of frosting, be sure to mix the buttercream by hand with a wooden spoon or large spatula to push out the air pockets.

ASSEMBLY

  • Spread a small dollop of frosting on a cake board or cake plate. Place the first cake layer, top side up, in the center of the cake board.
  • Spread about 1/2 cup of the frosting over the cake layer and then pipe a rim of frosting around the edge of the cake. This will act as a barrier to the filling.
  • Spread half of the fruit filling over the cake.
  • Repeat these steps for the next cake layer and then add the final cake layer, top side down, on the very top.
  • Apply a thin layer of frosting around the entire cake. This is the crumb coat. You'll want to then freeze the crumb coat for about 10 minutes to set this layer of frosting. Once the crumb coat is set, you can use the remaining frosting to cover the cake.

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Raspberry Chocolate Truffle Cake with Chocolate Ganache https://cakebycourtney.com/raspberry-chocolate-truffle-cake/ https://cakebycourtney.com/raspberry-chocolate-truffle-cake/#comments Wed, 24 Jan 2024 15:34:31 +0000 http://cakebycourtney.com/?p=5137 Raspberry Chocolate Truffle Cake – raspberry cake layers, chocolate ganache, chocolate buttercream, chocolate cake layers and a raspberry cream filling. Raspberry Chocolate Truffle Cake With Valentine’s Day just around the corner, it’s time for a decadent, chocolate cake! While Ryan and I don’t really celebrate Valentine’s Day, I love doing some fun surprises for the ...

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Raspberry Chocolate Truffle Cake – raspberry cake layers, chocolate ganache, chocolate buttercream, chocolate cake layers and a raspberry cream filling.

Raspberry Chocolate Truffle Cake - layers of chocolate cake, raspberry cream, chocolate ganache, raspberry cake and chocolate buttercream #cakebycourtney #valentinescake #valentinesdessert #bestcake #raspberrycake #raspberrychocolatecake #chocolatecake #chocolatebuttercream #raspberrycreamfilling #cake #cakerecipe #valentinescakerecipe #bestdessertrecipe #bestcakerecipe

Raspberry Chocolate Truffle Cake

With Valentine’s Day just around the corner, it’s time for a decadent, chocolate cake! While Ryan and I don’t really celebrate Valentine’s Day, I love doing some fun surprises for the kids, and that always includes a treat! (Kids seem to make every holiday a little more magical, don’t you think?)

Our favorite Valentine’s Day treats are chocolate-covered strawberries and Sees Candy. Something about those feels fancy and decadent, and who doesn’t love to feel fancy every now and then! With our favorite Valentine’s treats in mind, I made a Strawberry Dark Chocolate Truffle Cake a few years ago. It turned out so incredibly delicious and instantly became one of my mom’s favorite cakes. (She actually named it!).

chocolate raspberry truffle cake. www.cakebycourtney.com

This year, I wanted to revisit the chocolate-dipped fruit idea, but with raspberries!

How to Make the Raspberry Chocolate Truffle Cake

As you plan to make this cake, take note of the five different elements, as well as the bake time for the cakes. I recommend splitting this cake up over the course of a few days.

  • 1: cake layers
  • 2: filling and buttercream
  • 3: ganache and decorating

Chocolate Cake

This chocolate cake is a half of my regular dark chocolate cake recipe. You’ll be using one 8-inch round cake pan and baking at 325 for about 30 to 35 minutes. Remember, when you insert a toothpick in the center of your cake, it should come out with a few moist crumbs on it. That’s when you know it’s ready!

Raspberry Cake

The raspberry cake is so flavorful and tender! I think you might characterize it as slightly more dense, but in a good, moist kind of way. Definitely not pound cake-like – more tender and moist kind of dense. You’ll be using freeze-dried raspberries, in addition to a raspberry compote (which is just raspberries cookies and pureed over the stove). The color is a beautiful natural pink. However, if you find that yours don’t look as pink as mine, it may be that your freeze-dried raspberries weren’t as bright. No worries! Just add a little red or pink food coloring to brighten it up, if you want.

ALSO! Just a heads up, the raspberry cake doesn’t get as tall as the chocolate cake.

Raspberry Cream Filling

You may remember this filling from my Chocolate Raspberry Swiss Roll. It’s incredibly easy to make and incredibly delicious. You will need a food processor or blender for this one. Mixing the ingredients at such a high speed creates a stable whipped filling without any kind of added gelatin. It’s awesome!

advanced chocolate raspberry cake. www.cakebycourtney.com

Chocolate Buttercream

For the chocolate buttercream, I’m using my go-to recipe you’ve probably seen on here with several cakes. It’s silky, smooth and full of chocolate flavor. When making the buttercream, remember to heat the cream, pour it over the chocolate chips, and then stir to make a ganache – before adding it to the butter and powdered sugar. This ensures you don’t get any chunks of chocolate in your buttercream.

Chocolate Ganache

For the chocolate ganache, we’re using heavy cream and chocolate. Simple as that. We want it to cool to room temp before using in the cake, but then save some for the drip. When you’re ready for the drip, just reheat the ganache to think it out a little.

How to Stack and Decorate This Cake

Now for the stacking and decorating! My favorite part!

Before starting, use a cake leveler or serrated knife to split each cake layer in half. If you’re making your layers ahead of time and freezing them, I like splitting them before I freeze them.

Step 1: Stack and Crumb Coat

Step 2: Frost and Decorate

Now it’s time to do our final coat of frosting and decorate the cake.

Tools I like to use for decorating:

  • Offset and straight spatulas
  • Acrylic disk
  • Scrapers
  • Drip bottle
  • Piping bag

You’ll find them all HERE.

Some fresh raspberries and chocolate shavings also look amazing on this cake.

valentine's desserts you'll love. www.cakebycourtney.com

Don’t you just love how all the colors pop!

raspberry chocolate truffle cake. www.cakebycourtney.com

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.

Enjoy!

Similar Recipes You’ll Love

Raspberry Chocolate Truffle Cake - layers of chocolate cake, raspberry cream, chocolate ganache, raspberry cake and chocolate buttercream #cakebycourtney #valentinescake #valentinesdessert #bestcake #raspberrycake #raspberrychocolatecake #chocolatecake #chocolatebuttercream #raspberrycreamfilling #cake #cakerecipe #valentinescakerecipe #bestdessertrecipe #bestcakerecipe
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Raspberry Chocolate Truffle Cake

Chocolate cake, raspberry cream, chocolate ganache, raspberry cake and chocolate buttercream.
Course Dessert
Cuisine Cake
Keyword Raspberry Chocolate Cake, Raspberry Chocolate Truffle Cake, Valentine’s Cake
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 20 people
Author Courtney Rich

Ingredients

FOR THE CHOCOLATE CAKE

  • 1 1/4 (150 g) cups all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (59 g) dark cocoa powder
  • 1 teaspoon (4 g) baking soda
  • 1/2 teaspoon (2 g) baking powder
  • 1/2 teaspoon (2.8 g) kosher salt
  • 1/2 cup (120 g) buttermilk at room temperature
  • 1/4 cup (54.5 g) vegetable oil
  • 2 large eggs at room temperature
  • 1/2 teaspoon (2.1 g) pure vanilla extract
  • 1/2 cup (118.3 g) hot water

FOR THE CHOCOLATE BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 10 oz. dark or semi sweet chocolate chips
  • 5 cups (625 g) powdered sugar measured and then sifted
  • 1 teaspoons (4.2 g) pure vanilla extract
  • 1/4 cup (57.75 g) heavy cream
  • Pinch of salt

FOR THE RASPBERRY CAKE

  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter at room temperature
  • 1 egg at room temperature
  • 2 egg whites at room temperature
  • 1/2 tsp (2.1 g) vanilla
  • 1 tsp (4 g) baking powder
  • 1 1/4 cups (143.75 g) cake flour
  • 1 oz freeze dried raspberries measured and then pulverized into a powder
  • 1/2 tsp (2 g) salt
  • 1/2 cup (120 g) sour cream at room temperature
  • 1/2 cup (116 g) raspberry puree about 1 1/2 cups chopped raspberries, pureed and simmer over the stove to thicken and reduce to 1/2 cup

FOR THE RASPBERRY CREAM FILLING

  • 2 cups (455 g)heavy cream
  • 1/2 cup (100 g) sugar
  • 1/2 oz. (15 g) freeze dried raspberries measured and then pulverized into a powder

FOR THE CHOCOLATE GANACHE

  • 1 cup (175 g) dark or semi sweet chocolate chips
  • 3/4 cup (173 g) heavy cream

Instructions

FOR THE CHOCOLATE CAKE

  • Preheat the oven to 325 degrees F. Spray one 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment paper. 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. Whisk until combined.
  • With the mixer on low speed, slowly add the wet ingredients to the dry. Mix just until combined and then scrape down the sides and bottom of the bowl and mix again briefly (only about 20 seconds).
  • Pour the batter into the prepared pan. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
  • Cool in the pan for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
  • Divide the cake layer, horizontally. Wrap the entire cake layer in plastic wrap and freeze until ready to use.

FOR THE CHOCOLATE BUTTERCREAM

  • In a bowl fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
  • Slowly add the ganache mixture (from the buttercream recipe section) and beat on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
  • With the mixer on low speed, gradually add the powdered sugar and mix until combined.
  • Add the vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 3-4 minutes until light and fluffy.
  • Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

FOR THE RASPBERRY CAKE

  • Preheat your oven to 325 degrees F. Spray one 8-inch round cake pan with cooking spray. Line the bottom with parchment. Spray again. Set aside.
  • In a medium sized mixing bowl, whisk together the flour, baking powder, salt and freeze dried raspberries. Set aside.
  • In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes, until light and fluffy.
  • Add the egg and egg whites, one at a time, and mix well after each addition. (Be sure to scrape the sides and bottom of the bowl between each addition too). Add the vanilla.
  • With the mixer on low, alternatively add the flour mixture with the raspberry puree, starting and finishing with the flour mixture. Mix until just incorporated. Fold in the sour cream.
  • Bake the cake for about 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.
  • Let cool completely and then divide the layer like you did with the chocolate cake.
    NOTE: The raspberry cake doesn't get as tall as the chocolate cake. You didn't do anything wrong if it's not as tall as the chocolate cake.

FOR THE RASPBERRY CREAM FILLNG

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

FOR THE GANACHE

  • In a microwave safe bowl, heat the cream on medium-high heat for about 1 minute.
  • Pour the cream over the chocolate chips and stir until the chocolate chips are melted and you've created and silky smooth texture. If the chips aren't melting all the way, you can microwave the mixture in 20 second intervals, stirring each time, until you've reached the desired consistency.

ASSEMBLY

  • Starting with the chocolate cake, place the first half of the chocolate cake on a cake board. Spread about 1 cup of of the raspberry cream over the cake layer. Drizzle and spread chocolate ganache over the cream filling.
  • Place one of the raspberry cake layers on top of the ganache and spread with 1 cup of the chocolate buttercream.
  • Repeat step 1 and finish with the second raspberry cake layer on top (top-side down).
  • Apply a thin layer of the chocolate buttercream around the entire cake. This thin layer of frosting is your crumb coat. After you apply the crumb coat, you'll put the entire cake into the freeze for 10 to 15 minutes. This sets the crumb coat and locks the crumbs in place so you don't have them in your final coat of frosting.
  • Once the cake has chilled for 10 to 15 minutes, continue to frost the cake with the remaining chocolate buttercream. You can then use extra ganache, buttercream and raspberry cream to decorate the top, if desired.

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Light and Fluffy Banana Cream Cake with Salted Caramel https://cakebycourtney.com/banana-cream-cake/ https://cakebycourtney.com/banana-cream-cake/#comments Thu, 22 Jun 2023 15:18:19 +0000 http://cakebycourtney.wpengine.com/?p=627 Banana Cream Cake – Light and fluffy white cake layers with banana cream filling, toasted graham crackers, whipped cream, and salted caramel.     Inspiration My Banana Cream Cake is inspired by the popular Magnolia Bakery banana cream pudding and stacked like my favorite Milk Bar cakes. If you’ve had Magnolia Bakery’s banana cream pie, ...

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Banana Cream Cake – Light and fluffy white cake layers with banana cream filling, toasted graham crackers, whipped cream, and salted caramel.

Naked cake on a cutting board

 

 

Inspiration

My Banana Cream Cake is inspired by the popular Magnolia Bakery banana cream pudding and stacked like my favorite Milk Bar cakes. If you’ve had Magnolia Bakery’s banana cream pie, you probably dream about it often like I do! It’s one of my favorite New York City treats. 

Woman cutting into a cake.

I first developed this recipe for my nephew’s birthday about five years ago. As I was coming up with the cake, and thinking about all the flavors and textures I wanted to add to it, I knew it needed to be stacked like a Milk Bar cake. (If you’re not familiar with Milk Bar, I highly recommend you check out their website and even buy their cookbook. There are so many amazing, unique recipes.)

There’s a couple reasons I choose to stack a cake Milk Bar style. The first being that it has a lot of elements in it (like my Tonight Show Cake) and the acetate paper will better support the cake. The second being that it has softer fillings that won’t hold up as well with a coat of frosting around them.

Person taking a slice of cake out of a whole cake.

 

Layered in this cake: toasted graham cracker crumbs, salted caramel, and fresh whipped cream. Basically heaven in a cake. You can also add in fresh sliced bananas if you plan to serve the cake that same day. 

 

Slice of cake on a plate.

Oh, and one little note about serving this beauty – serve it cold, or things will get pretty messy when you’re cutting the cake.

Enjoy!

 

More Banana Cakes to Love

Naked cake on a cutting board
Print

Banana Cream Cake

Light and fluffy white cake layers with banana cream filling, salted caramel, graham cracker crumbs, and whipped cream.
Course Dessert
Cuisine Cake
Keyword Banana Cream Cake

Ingredients

For the White Cake

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 3 egg whites, room temperature
  • 1/2 teaspoon (2.1 g) pure vanilla extract
  • 1 1/2 cups (172.5 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (120 g) buttermilk, room temperature
  • 1/4 cup (60 g) sour cream, room temperature

For the Banana Cream Filling

  • 1.5 ounces instant banana pudding mix
  • 7 ounces sweetened condensed milk
  • 1/2 cup (120 g) milk
  • 1 1/2 cups (346.5 g) heavy whipping cream

For the Salted Caramel

  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (59.15 g) water
  • 1 teaspoon (5 g) light corn syrup
  • 1/4 cup (57.75 g) heavy cream
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1 teaspoon (6 g) salt

For the Graham Cracker Crumble

  • 1 1/2 cups (180 g) graham cracker crumbs, about 12 rectangular crackers*
  • 1/2 cup (113 g) unsalted butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 1/4 (1.5 g) teaspoon salt

For the Whipped Cream

  • 1 1/2 cups (346.5 g) heavy whipping cream
  • 1/2 cup (62.5 g) powdered sugar
  • 1 tablespoon (5 g) E-Z Gel

Instructions

  • Instructions

For the White Cake

  • Preheat the oven to 325 degrees F. Spray a quarter sheet baking pan with nonstick spray, line it with parchment paper and spray again. Set aside.
  • In a medium size mixing 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 light in color and fluffy in texture, about 3 minutes.
  • With the mixer on medium speed, add the egg whites one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla extract and stir to combine.
  • With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, 1/3 of the dry ingredients, the second half of the buttermilk and then the final 1/3 of the dry ingredients. Mix just until combined.
  • Scrape down the sides and bottom of the bowl and mix again for about 20 to 30 seconds.
  • Gently fold in the sour cream.
  • Pour the batter into the prepared pan and bake for about 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
  • Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.

For the Banana Cream Pudding

  • In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk and mix until well blended.
  • Transfer the mixture to a shallow dish, cover, and refrigerate until set, at least 2 hours.
  • When the mixture is set, you can prepare the whipping cream.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream until medium-stiff peaks form.
  • Fold the whipped cream into the pudding mixture.
  • Cover and refrigerate until you’re ready to build the cake.

For the Salted Caramel

  • Mix the sugar, water and corn syrup in a small saucepan over medium heat.
  • Meanwhile, heat the cream in a microwave safe bowl for about a minute.
  • Bring the sugar mixture to a boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it. (Refer to page X to see the steps, color and temperature of caramel)
  • Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup.
  • Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.

For the Graham Cracker Crust

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium sized bowl, combine the graham cracker crumbs, melted butter, sugar and salt. Stir until all the graham cracker crumbs are damped by the melted butter.
  • Evenly spread the crumbs on the baking sheet, leaving some larger chunks in the mix.
  • Bake for 8-10 minutes, until golden brown. Let cool before using.

For the Whipped Cream

  • In a bowl of a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar and EZ Gel.
  • Whisk until medium-stiff peaks form.

Assembly

  • Refer to page X in the Cake Class chapter for a step-by-step picture tutorial for stacking cakes like this. The cakes may be different flavors, but the assembly steps are similar.
  • Put a piece of parchment paper on the counter. Invert the cake onto the parchment and peel off the parchment from the bottom of the cake.
  • Use a 6-inch cake ring to cut out 2 circles from the cake and two half circles. The two full circles will be your top 2 cake layers. The two half cake layers and remaining cake scraps will come together to make the bottom layer of the cake.
  • For the first layer, clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Line the cake ring with one strip of acetate.
  • Place the two half circles against the edge of the acetate and fill the gap with the extra cake scraps.
  • Use the back of a spoon to spread one-third of the banana cream pudding in an even layer over the cake.
  • Spread sliced bananas evenly over the pudding (if using).
  • Sprinkle 1/2 cup of the graham cracker crumbs on top of the bananas, followed by a heavy drizzle of the salted caramel.
  • Carefully spread about 1/2 cup of the whipping cream on top.
  • Gently tuck in another strip of the acetate paper between the cake ring and the top quarter inch of the first acetate strip, high enough to support the height of the finished cake.
  • Set a cake round on top of the whipped cream and repeat steps 6-9.
  • Set the final cake layer onto the whipped cream and cover the top of the cake with the remaining banana cream pudding, graham cracker crumbs, caramel, and whipped cream.
  • Transfer the sheet pan to the freezer and freeze for at least 12 hours. About 4-5 hours before you’re ready to serve, remove the cake from the freezer and transfer to the refrigerator to finish thawing.
  • Serve chilled.

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4 New Year’s Cakes You’ll Love https://cakebycourtney.com/4-new-years-cakes-youll-love/ https://cakebycourtney.com/4-new-years-cakes-youll-love/#comments Wed, 28 Dec 2022 07:00:00 +0000 https://cakebycourtney.com/?p=6723 4 New Year’s Cakes You’ll Love I hope you’re enjoying the holidays and have been able to spend some time with family and friends. To help with your family time, I have 4 New Year’s cakes you’ll love! You can try them with your families or at your holiday parties this year. Cake makes any ...

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easy and festive cakes to try for this holiday season. www.cakebycourtney.com

4 New Year’s Cakes You’ll Love

I hope you’re enjoying the holidays and have been able to spend some time with family and friends. To help with your family time, I have 4 New Year’s cakes you’ll love! You can try them with your families or at your holiday parties this year. Cake makes any holiday party that much better–and these recipes will be a hit. 

Although I’m not one to stay up until midnight to ring in the new year, I definitely still celebrate it in the earlier evening–and there’s usually cake involved. That’s one of the great things about cake–it can be enjoyed any time of day. I hope you find a favorite cake to try for your New Year’s celebrations this year! 

4 New Year’s Cakes You’ll Love

New Year’s Cake #1: Champagne Cake

how to use martinelli's in your holiday cake. www.cakebycourtney.com

This Champagne Cake is the perfect dessert to celebrate the new year with. I love the simplicity of it, with the gold adding a celebratory look to it. This recipe will work with your favorite sparkling cider or champagne. I included a peach and raspberry puree in my cake layers to complement the Martinelli flavor I used. Feel free to switch up those flavors as well, but I recommend making the puree at least a day before and keeping it in the fridge overnight to help thicken it up. 

New Year’s Cake #2: Black and White Cake

tips to creating a show stopping new year's cake. www.cakebycourtney.com

A Black and White Cake is easily a classic celebratory cake. I used my go-to dark chocolate cake recipe and my recipe for the most amazing vanilla buttercream you’ll ever taste. This cake really captures a New Year’s look with its fun design. I included a video on the original post on how to decorate it, so be sure to check it out! 

New Year’s Cake #3: White Chocolate Cranberry Cake

how to use white chocolate in your cakes. www.cakebycourtney.com

My White Chocolate Cranberry Cake has a nice wintery look to it that you will love! Not to mention the flavor, this combination of cranberry and white chocolate is next level. This cake might be for those who are still holding onto their Christmas spirit at the New Year’s Eve party, but there’s still a couple more months of winter to enjoy, so this cake fits the criteria! 

New Year’s Cake #4: Marble Cake

the best peanut butter buttercream frosting. www.cakebycourtney.com

The last cake that made it onto my New Year’s cake list is my Marble Cake. This cake is close to my heart because it’s one my son, Weston, has requested a few times now for his birthday cake. I’d recommend this cake for beginners especially! It’s a pretty simple process to create the marbling in the cake layers. Simply swirl chocolate cake batter and vanilla cake batter together. I paired my cake with peanut butter buttercream, but it can really go with several different flavors! Check out the original post to see a list of buttercreams that can go with this marble cake. 

4 New Year’s Cakes You’ll Love

I hope you enjoy celebrating with your friends and family this year with one of these 4 New Year’s cakes you’ll love! If you’re wanting to stay connected and catch my latest cake recipes and baking tips, follow me on Instagram @cakebycourtney. Have you seen my NEW cookbook yet? You can order your copy here

https://cakebycourtney.com/cakedecorating101/

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Delicious White Chocolate Cranberry Cake https://cakebycourtney.com/white-chocolate-cranberry-cake/ https://cakebycourtney.com/white-chocolate-cranberry-cake/#comments Tue, 13 Dec 2022 14:42:53 +0000 http://cakebycourtney.wpengine.com/?p=544 Delicious White Chocolate Cranberry Cake – white chocolate pound cake with cranberry compote and white chocolate frosting. Holiday Cake Flavors One of the many reasons I love the holidays is all the seasonal flavors I get to bake with! Pumpkin, apple, butternut squash, gingerbread, hazelnut, cranberry… there’s just so much to choose from! I’ve already ...

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Delicious White Chocolate Cranberry Cake – white chocolate pound cake with cranberry compote and white chocolate frosting.

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

Holiday Cake Flavors

One of the many reasons I love the holidays is all the seasonal flavors I get to bake with! Pumpkin, apple, butternut squash, gingerbread, hazelnut, cranberry… there’s just so much to choose from! I’ve already shared a couple of these flavors with you (Pumpkin Pie Cake, Gingerbread Lemon Cake, and my White Chocolate Peppermint Cake – to name a few). And I just love them all!

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

White Chocolate Cranberry Cake

One of my favorites is an oldie but goodie. I came up with this recipe a few years ago. I think cranberries are the essence of Christmastime and an obvious but delightful choice for any cake. For this cake, I paired a tart cranberry compote with a sweet, white chocolate vanilla bean pound cake. This cake texture is a little different from my norm. It’s a much more dense cake than you’re probably used to. In fact, this cake actually reminds me of the Starbucks White Chocolate Cranberry Blondie Bar.White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

While the texture is a bit heavier than most cakes, I think it balances so well with the jelly-like compote and the silky white chocolate buttercream. The flavor and texture combination in this cake always gets a thumbs up from my taste testers. I have no doubt you’ll love it too!

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

Stacking Tips

For this cake, it’s important to note that you add some buttercream on the cake layer, as well as pipe some of the frosting around the cake layer before you add the compote. You want to make sure the compote doesn’t seep into the cake layers or come out the sides while you frost.

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

I then did a semi-naked coat of frosting on this cake. To achieve this look, I actually did a very thin crumb coat first, then froze the cake per usual for about 10 minutes.

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake #cakebycourtney

After this initial crumb coat was frozen, I then did another thin layer of frosting – almost like another crumb coat. (You can find the video tutorial at the end of this post).

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

I’ve also included the recipe for the candied cranberries, which I think makes the look of the cake. Such a sophisticated, classy look, don’t you think?

White Chocolate Cranberry Cake #whitechocolatecranberrycake #whitechocolatecake #cranberry #poundcake #wintercake #christmascake #easychristmascake #cake

Video Tutorial

Enjoy!

Print

White Chocolate Cranberry Cake

Vanilla bean pound cake with cranberry compote and white chocolate frosting.
Course Dessert
Cuisine Cake
Keyword Cranberry Compote, white chocolate buttercream, white chocolate cake
Author Courtney Rich

Ingredients

FOR THE CANDIED CRANBERRIES

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

FOR THE COMPOTE

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

FOR THE CAKE

  • 3 cups (360 g) all-purpose flour
  • 2 1/2 teaspoons (10 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 1/2 cups (339 g) unsalted butter, room temperature
  • 2 cups (400 g) sugar
  • 3 eggs, room temperature
  • 1 tablespoon (4.2 g) pure vanilla extract
  • 1 vanilla bean (split the vanilla bean lengthwise and scrape out all the vanilla bean seeds)
  • 1 cup (240 g) plain greek yogurt, room temperature
  • 1 cup (240 g) buttermilk, room temperature

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter, slightly cold and cut into cubes
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 1 teaspoon (4.2 g) vanilla
  • 8 oz white chocolate, melted
  • 1/4 cup (57.75 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

For the Candied Cranberries

  • Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
  • Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  • Add cranberries and stir to coat.
  • Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
  • Remove cranberries from syrup and roll in remaining 1/2 cup sugar. You’ll need to roll them a few times to get a couple of layers of sugar on them.
  • Set cranberries aside to dry for an hour or so.

For the Cranberry Compote

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

For the Cake

  • Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
  • Sift flour, baking powder and salt in a medium bowl and set aside.
  • Cream the butter and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. 
  • Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
  • Add the greek yogurt and mix until incorporated.
  • With the mixer on low, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. Combine until incorporated.
  • Stir in the vanilla extract and vanilla bean and mix for 30 seconds.
  • Evenly distribute the batter among the three cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

For the Buttercream

  • In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
  • In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
  • With the mixer on medium speed, add the melted white chocolate and stir until well mixed and there are no clumps of butter or white chocolate left.
  • With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
  • Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.

Assembly

  • Level cake layers if needed. Place the first cake layer, right-side up, on a cake board or plate.
  • Spread about 3/4 cup frosting on the cake. Then, using a pastry bag, pipe a barrier around the edge of the cake. This is done to ensure the cranberry compote won’t ooze out the side of your cake as your stack.
  • Spread about 1/2-3/4 cup cranberry compote around the open space.
  • Place second cake layer on top of the compote and repeat step 2.
  • Place third cake layer, bottom-side up, on top and give the cake an even crumb coat. Chill it in the freezer for 10 minutes and then continue frosting. (While cake is chilling, I like to cover my frosting with plastic wrap so it doesn’t have a chance to dry out).
  • Top with sugared cranberries.

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The Best Pumpkin Cake with Maple Cream Cheese Frosting https://cakebycourtney.com/pumpkin-cake-with-maple-cream-cheese-frosting/ https://cakebycourtney.com/pumpkin-cake-with-maple-cream-cheese-frosting/#comments Wed, 26 Oct 2022 14:08:43 +0000 http://cakebycourtney.wpengine.com/?p=621 Pumpkin Cake with Maple Cream Cheese Frosting – Moist pumpkin cake layers with chocolate ganache and maple cream cheese frosting. The Best Pumpkin Cake with Maple Cream Cheese Frosting Fall is (or was) officially here just a few weeks ago and I was so excited about it. It was hard leaving California nearly five years ...

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Pumpkin Cake with Maple Cream Cheese Frosting – Moist pumpkin cake layers with chocolate ganache and maple cream cheese frosting.

Cake on a cake stand with pumpkins on the table.

The Best Pumpkin Cake with Maple Cream Cheese Frosting

Fall is (or was) officially here just a few weeks ago and I was so excited about it. It was hard leaving California nearly five years ago, but knowing I’d get to enjoy the fall season made the move a little easier. Drives through the canyon and even the view from my backyard are so amazing this time of year. And like many of you, I also love fall because it brings with it so many delightful flavors I get to incorporate into my cakes!

I have a lineup of seasonal cakes I’ll be sharing, starting with pumpkin cake, layered with chocolate ganache and maple cream cheese frosting. The cake moist and flavorful and a perfect pairing with chocolate and maple.

Woman slicing and serving a cake.

Pumpkin Cake

This pumpkin cake recipe is the only pumpkin cake recipe you’ll ever need! It’s that good. You are going to love the flavor, the rise, and the texture. It’s moist and fluffy, and always bakes high.

Ingredients You’ll Need for Pumpkin Cake

  • Pumpkin puree – I like the Libby’s brand
  • All-purpose flour
  • Baking powder
  • Cinnamon
  • Ginger
  • Nutmeg
  • Salt
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vegetable oil
  • Vanilla

To start, you’ll mix the dry ingredients together and then set aside. In your stand mixer, combine the wet ingredients and mix until well combined. After that, you simple add the dry ingredients while your mixer is on low. Remember, never over mix your batter once you add the dry ingredients. You only want to mix until the dry ingredients are incorporated.

Inside shot at a pumpkin cake.

HOW TO MAKE MOIST CAKES FROM SCRATCH

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.
Slices of pumpkin cake on plates.

How to Make Ganache

To make a simple ganache filling for this cake, you’ll start by heating heavy whipping cream in the microwave until it’s almost boiling. Once the cream is heated, pour it over the chocolate chips and begin to stir. The cream will heat the chocolate chips and you’ll be left with a silky, chocolate ganache. Make sure to allow the ganache to cool to nearly room temperature before spreading on your cake layers.

Maple Cream Cheese Frosting

I love the warmth of maple flavoring in fall baked goods. This maple cream cheese frosting pairs so well with the pumpkin spices and bittersweet chocolate ganache filling. I think you’ll also love that it’s not overly sweet thanks to the tangy element the cream cheese offers.

Cake on a cake stand.

Ingredients You’ll Need for Maple Cream Cheese Frosting

  • Maple syrup
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Cinnamon
  • Vanilla

REMEMBER: any cream cheese frosting is “stickier” than regular frosting, so it can sometimes be hard to get a totally smooth texture when decorating

HOW TO MAKE THE BEST BUTTERCREAM FROSTING

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

  • Sift your powdered sugar
  • Use slightly cold butter and mix on its own for 2 to 3 minutes
  • Use heavy whipping cream
  • Beat for 5 minutes
  • Stir by hand

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

Other Fall Cakes You’ll Love

Print

Pumpkin Cake with Maple Cream Cheese Frosting

Pumpkin cake with chocolate ganache filling and maple cream cheese frosting.

Ingredients

FOR THE CAKE

  • 1 1/2 cup (300 g) granulated sugar
  • 3/4 cup (165 g) packed brown light brown sugar
  • 5 large eggs room temperature
  • 1 cup (218 g) vegetable oil
  • 1 1/2 teaspoons (6.3 g) vanilla
  • 2 cups (400 g) pumpkin purée 
  • 3 cups (360 g) all-purpose flour
  • 1 1/2 tablespoon (18 g) baking powder
  • 3 teaspoons (7.8 g) ground cinnamon
  • 1 1/2 teaspoon (4 g) ground ginger
  • 1 teaspoon (3 g) nutmeg
  • 1 teaspoon (5.6 g) salt

FOR THE GANACHE

  • 1 cup (150 g) semi sweet or dark chocolate chips
  • 1/2 cup (115.5 g) heavy whipping cream 

FOR THE BUTTERCREAM

  • 1 cup (226 g) unsalted butter slightly cold
  • 1 cup (225 g) cream cheese room temperature
  • 5 cups (625 g) powdered sugar measured and then sifted
  • 1 teaspoon (4.2 g) vanilla extract
  • 1/2 teaspoon (1.3 g) cinnamon
  • 1/4 cup (56.25 g) pure maple syrup
  • *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 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds and spray again. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
  • Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 30-35 minutes.
  • Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE GANACHE

  • Place the chocolate chips and cream in a microwave safe bowl. Microwave for about 30-60 seconds. Stir until glossy.

FOR THE BUTTERCREAM

  • In an electric mixer fitted with the paddle attachment, stir the butter and cream cheese until light and fluffy, about two minutes.
  • Gradually add in powdered sugar, while mixer is on low speed.
  • Add vanilla, cinnamon and maple syrup and whip until light and fluffy, about 4-5 minutes.
  • Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

  • Level each of your cake layers, if needed. Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
  • Pipe a rim of frosting around the edge of the cake and then spread about 1/2 cup ganache on the first layer of cake. Repeat with second cake layer.
  • Place the third cake layer, bottom-side up, on top and frost with a crumb coat.
  • Let the cake chill in the freezer for 10 minutes and then add additional frosting.

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5 Essential Kitchen Tools for Baking https://cakebycourtney.com/5-essential-kitchen-tools-for-baking/ https://cakebycourtney.com/5-essential-kitchen-tools-for-baking/#respond Fri, 07 Oct 2022 23:34:56 +0000 https://cakebycourtney.com/?p=8761 5 Essential Kitchen Tools for Baking Do you love baking, but sometimes feel like it should be easier? It really comes down to two things: practice and quality baking tools. While the practice is mainly up to you, I can help with the quality baking tools by recommending my favorite products. I put together this ...

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5 Essential Kitchen Tools for Baking

Do you love baking, but sometimes feel like it should be easier? It really comes down to two things: practice and quality baking tools. While the practice is mainly up to you, I can help with the quality baking tools by recommending my favorite products. I put together this list of my top 5 essential kitchen tools for baking that will make a world of difference for you! 

I love investing in quality kitchen tools when it comes to baking my cakes. These products have made me enjoy the process so much more and they honestly help produce better-tasting and better-looking cakes. I promise these tools will give you some amazing results too as you keep using them! Alright, I’m excited for you to see what’s here so let’s get started.

5 Essential Kitchen Tools for Baking. www.cakebycourtney.com

Essential Kitchen Tool #1: Fat Daddio Cake Pans

high quality baking pans for cakes. www.cakebycourtney.com

I will always stand by my Fat Daddio round cake pans. After using them I will never try another brand. The way they are produced makes it so your cake batter gets a nice even bake while in the oven. This is such a big deal! Distributing that heat as equally as possible will give you the professional results you are looking for when baking cakes. 

Essential Kitchen Tool #2: Icing Spatulas

the best icing spatulas for frosting cakes. www.cakebycourtney.com

Yes, you could use a rubber spatula or something similar to spread the frosting on your cakes and desserts, but an icing spatula will change your world! I actually custom-made two different icing spatulas that are the perfect length and angle for you when frosting your layered cakes. Check them out HERE. These spatulas will make it easier on you and allow you to get all the icing on the cake with less of a mess in the process. 

Essential Kitchen Tool #3: KitchenAid Mixer & Paddle Attachment

the best time to buy a kitchenaid mixer. www.cakebycourtney.com

KitchenAid Mixers are of course a game changer when it comes to baking. I know these are a more pricey kitchen tool for baking, BUT with Black Friday coming up it could be the perfect time for you to finally get one. You can check out my top picks for KitchenAid Mixers HERE. Plus, the one tool I cannot live without is the fitted paddle attachment that scraps the edge of your bowl while it’s mixing your batter. It’s so amazing! 

Essential Kitchen Tool #4: Piping Bag

best quality kitchen tools for baking. www.cakebycourtney.com

If you like to have some fun decorating your cakes and desserts, you will definitely want a piping bag. And if this is something you do often, I recommend getting a reusable one. I have a 16-inch silicone piping bag you can check out HERE. Just fit it with your assorted tips and pipe away! I also have a post HERE that will give you some fun ideas on how to pipe and decorate your cakes. 

Essential Kitchen Tool #5: Cake Cookbook

best baking tools for cake. www.cakebycourtney.com

OK, I had to include my “Cake by Courtney” Cookbook on this list! It’s been almost a year since it was first released and I am loving what all of you are saying about it. I poured my heart and soul into this book and it has some of the absolute best recipes in there (and even some that are exclusive just to that book)! So, you can check it out HERE if you’re ready to dive into this cake journey with me!

5 Essential Kitchen Tools for Baking

Alright, which of these 5 essential kitchen tools for baking are you most excited about trying? I promise every single one of these tools has made me enjoy baking so much more! And they help create absolutely beautiful results. From single-layered cakes to 6-layer cakes, and basically any type of cake, these are so helpful for all! Also, if you’ve yet to follow me on Instagram, you can find me @cakebycourtney where I share the best tips and recipes on all things cake!

https://cakebycourtney.com/cakedecorating101/

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Basic Baking Conversions When Measuring Ingredients https://cakebycourtney.com/basic-baking-conversions-when-measuring-ingredients/ https://cakebycourtney.com/basic-baking-conversions-when-measuring-ingredients/#comments Wed, 31 Aug 2022 06:00:00 +0000 https://cakebycourtney.com/?p=8502 Basic Baking Conversions When Measuring Ingredients Whether you use a scale or measuring cups when baking, you want to make sure you have the exact right measurements to get the best possible bakes for your cakes! Maybe you even like to use both methods for measuring depending on different ingredients. No matter your preferred method, ...

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Basic Baking Conversions When Measuring Ingredients

Whether you use a scale or measuring cups when baking, you want to make sure you have the exact right measurements to get the best possible bakes for your cakes! Maybe you even like to use both methods for measuring depending on different ingredients. No matter your preferred method, I put together this chart for basic baking conversions when measuring ingredients that will help! 

basic baking conversions when measuring ingredients. www.cakebycourtney.com

I could go on and on about how important it is to get your measurements as accurate as possible for your cakes, but I will spare you and just give you the most important tips! I put so much emphasis on measuring ingredients because it’s one of the factors you have more control over when it comes to getting a great bake. 

When baking, you’ll often see recipes that go by gram measurements. This is because this gives you the most accurate measurements when adding different ingredients to your batter. However, you can totally use cups to measure out your ingredients and still get great results. I actually prefer using measuring cups myself! 

How Nailing Your Measurements Give You the Best Bakes

Did you know there is a certain way to add flour to your measuring cup that will encourage light and fluffy texture to your cake layers? Instead of scooping out the flour and knocking off the extra amount, it’s better to spoon it into the cup. This will help the flour not get packed in too tight. The light and airy flour will translate over to your cake batter. 

As far as wet ingredients go, the most important thing to remember is to make sure they are at room temperature before you add them to the batter. Having them at room temperature will help it mix in nicely with the dry ingredients, keeping the batter super smooth. 

My last tip is to make sure you follow the recipe as closely as possible. I try to be super specific with mixing times and baking times on my recipes because this is crucial to getting that moist, tall cake layers we all love. So, make sure to stick with those numbers! It’s always good to check out the notes section at the bottom of the recipe card too because there may be some special instructions to follow that will help you get the best results for your cake.

baking conversion chart for basic ingredients. www.cakebycourtney.com

Basic Baking Conversions When Measuring Ingredients

I know I kept this post short and sweet, but I just wanted you to have my chart for basic baking conversions when measuring ingredients! Just take a look at this list whenever you’re in a pinch and you need a quick conversion. And, don’t forget to follow me on Instagram @cakebycourtney for more tips and tricks on all things cake!

P.S. The posts linked below will dive deeper into the tips I talked about earlier! So check these out if you’re wanting a bit more advice on nailing your bakes. 

https://cakebycourtney.com/cakedecorating101/

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Peanut Butter and Jelly Cake https://cakebycourtney.com/peanut-butter-jelly-cake/ https://cakebycourtney.com/peanut-butter-jelly-cake/#comments Mon, 22 Aug 2022 20:42:33 +0000 http://cakebycourtney.wpengine.com/?p=649 Peanut Butter and Jelly Cake – Peanut butter cake layers with homemade strawberry jam and peanut butter frosting. Peanut Butter Obsession By now, you probably know my deep love for peanut butter. Correction – obsession for peanut butter would be more accurate! I could eat it with just about anything. Once, I even had it ...

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Peanut Butter and Jelly Cake – Peanut butter cake layers with homemade strawberry jam and peanut butter frosting.

Peanut Butter and Jelly Cake on a cake stand

Peanut Butter Obsession

By now, you probably know my deep love for peanut butter. Correction – obsession for peanut butter would be more accurate! I could eat it with just about anything. Once, I even had it on a burger at Lucky 13 in Salt Lake. And it was so good! 

Woman setting up a cake photoshoot.

One of my favorite ways to enjoy peanut butter is in a traditional peanut butter and jelly sandwich. My go-to method is with smooth Skippy peanut butter, strawberry jam and white bread. Hmmm. (I’m having flashbacks to my childhood just thinking about it). I never get tired of a PB&J sandwich! So, turning it into a cake was the obvious next move for me.

Woman in kitchen with cake.

Peanut Butter and Jelly Cake

A couple years ago, I tried a couple peanut butter cake recipes, but wasn’t impressed with them. The recipes I tested came out dry and didn’t have enough peanut butter flavor. I decided to come up with my own recipe by combining ideas from others and adding a few things of my own. I’m so pleased with how the cake layers came out! 

Woman placing peanuts on top of a cake.

To make sure the cake layers came out tender, I used cake flour. From the other recipes I tried, I noticed that all-purpose flour with the peanut butter created a cake that was too dense. In my recipe, I also use buttermilk, a generous serving of peanut butter and a teaspoon of cinnamon! Oh man! That cinnamon is a game changer. It’s just a hint but I think makes the cake what it is.

Cake on a cake stand with a peanut butter and jelly sandwich next to it.

The cake is also moist with the perfect peanut butter flavor.

Peanut butter and jelly sandwich.

Peanut Butter Buttercream

For the filling, I use my mom’s homemade strawberry jam. There’s nothing else like it, if you ask me. If you don’t have homemade jam on hand, don’t worry. Your favorite store bought jam will work great too.

Cake on a cake stand.

For my peanut butter frosting, I adapted one I already use and love from Annie Eats. Instead of whipping the cream and folding it in at the end, I just added a little cream at the end and whipped the frosting mixture like I usually do. It’s still creamy and smooth, and just as delicious – it just has a little more stability to it. 

Woman cutting a cake.

One bite of this cake and I think you’ll agree, it’s definitely a peanut butter and jelly sandwich in cake form! What could be better than that? Look at these layers!

Woman holding a cake slice.

Slice of cake on a plate.

I can’t wait for you to try it out! If you love peanut butter, you’re going to go nuts for this cake!

slice of cake on a plate.

And here’s a quick look at how to assembly this cake:

Similar Recipes You’ll Love

Print

Peanut Butter and Jelly Cake

Peanut Butter and Jelly Cake.
Peanut butter cake layers with strawberry jam and peanut butter frosting.
Course Dessert
Cuisine Cake
Prep Time 1 hour
Cook Time 23 minutes
Total Time 2 hours 23 minutes
Author Courtney Rich

Ingredients

FOR THE CAKE

  • 3 cups (345 g ) cake flour
  • 3 teaspoons (12 g) baking powder
  • 1 teaspoon (5.6 g) coarse salt
  • 1 teaspoon (2.6 g) cinnamon
  • 1 cup (226 g) unsalted butter at room temperature
  • 1 cup (250 g) peanut butter
  • 2 cups (400) g granulated sugar
  • 4 eggs at room temperature
  • 1 cup (240 g) buttermilk at room temperature
  • 1 tablespoon (13 g) vanilla extract

FOR THE BUTTERCREAM

  • 5 cups (625 g) powdered sugar, measured and then sifted
  • 1 1/2 cups (339 g) unsalted butter, slightly chilled
  • 1 cup (250 g) creamy peanut butter
  • 1 tablespoon (13 g) pure vanilla extract
  • 1/4 cup (57.75 g) heavy whipping cream
  • Pinch of coarse 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.

Extras

  • Seedless strawberry jam
  • Lightly salted peanuts optional

Instructions

FOR THE CAKE

  • Preheat oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.  
  • Sift together the flour, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and peanut butter until creamy. Add in the sugar and mix on medium for about 3 minutes. 
  • Decrease the speed to low and add in the vanilla and eggs, one at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
  • With the mixer on low, add in half of the flour mixture, then stream in the buttermilk and mix until incorporated. Add in the remaining flour and mix until combined. 
  • Evenly divide the batter between the cake pans and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

FOR THE BUTTERCREAM

  • In the bowl of electric mixer fitted with the paddle attachment, combine the butter and peanut butter. Beat on medium-high speed until smooth, about 45 seconds.
  • Add the powdered  sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed. 
  • To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.

ASSEMBLY

  • Place your first layer on the cake board. Spread about 1/2 cup of peanut butter frosting on the cake and then pipe a border of the peanut butter frosting around the edge to create a wall for the jam. Fill the center with about 1/2 cup strawberry jam and carefully spread it around. Don’t add too much jam or the cake will be unstable as you continue to stack and frost.
  • Place the second layer of cake on top of the first layer and repeat step one.
  • Place the third layer of cake, bottom side up, on the second layer and spread a thin layer of frosting around the entire cake to create a crumb coat. Freeze the cake for 10 to 15 to set the crumb coat.
  • After the crumb coat is set, continue to frost the cake with the remaining frosting. 
  • If you use a cake board on top of the cake like I did in my video above, you’ll want to freeze the cake again for another 20 to 30 minutes after you’ve frosted the sides and before you take the cake board off the top. This will ensure you get sharp edges when you cut it off with a knife. You’ll then add frosting to the top of the cake after you’ve removed the cake board.

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5 Steps to Add a Chocolate Drip to a Cake https://cakebycourtney.com/5-steps-to-add-a-chocolate-drip-to-a-cake/ https://cakebycourtney.com/5-steps-to-add-a-chocolate-drip-to-a-cake/#comments Sat, 23 Jul 2022 00:24:45 +0000 https://cakebycourtney.com/?p=8340 5 Steps to Add a Chocolate Drip to a Cake Are you ready to brave the chocolate drip for your cake? I know the chocolate drip can seem intimidating, but once you practice it a few times you’ll be a natural! Plus, I’m going to share my tips and tricks for adding a chocolate drip ...

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5 Steps to Add a Chocolate Drip to a Cake

Are you ready to brave the chocolate drip for your cake? I know the chocolate drip can seem intimidating, but once you practice it a few times you’ll be a natural! Plus, I’m going to share my tips and tricks for adding a chocolate drip to your cakes that will get you started on the right foot. So, here are my 5 steps to add a chocolate drip to a cake!

5 steps to add a chocolate drip to a cake. www.cakebycourtney.com

Before you can begin adding chocolate drip to your cakes, you want to make sure you have the proper tools to make it happen. I LOVE this drip bottle that I use every single time I add a chocolate drip to my cake. It makes it super easy to prep the drip and for decorating the cake too. 

I know getting the perfect consistency for your chocolate drip can be tricky, so hopefully, these 5 steps will help clear up any issues you’ve had in the past! Or, if this will be your first time adding chocolate drip to your cake, help you start with a successful drip right off the bat. Whether you’ve done a chocolate drip before or this is your very first time, these 5 steps include the tips you need to nail the recipe and application for it!

5 Steps to Add a Chocolate Drip to a Cake

rocky road cake with a chocolate drip.  www.cakebycourtney.com

Chocolate Drip Step #1: Mix your heavy cream and chocolate chips together.

The best way to mix your heavy cream and chocolate chips together is to heat up your cream in the microwave for about one minute. And then pour the cream over the chocolate chips and let it sit for a couple of minutes. Then you can stir until the chocolate is all melted and you have a silky, smooth texture. If needed, you can heat the mixture for another 30 seconds to melt the chocolate chips completely. 

Whenever you are using dark chocolate or semi-sweet chocolate, I recommend starting with ¾ cup of heavy cream per 1 cup of chips. You may need an extra ¼ cup of cream to make it a little thinner. For any other type of baking chip, you’ll only need ¼ to ⅓ cup of heavy cream per 1 cup of chips.

Chocolate Drip Step #2: Before decorating your cake, heat up the extra cream if needed and add it to your drip.

If you’re using the drip in between your cake layers, you want it to be at room temperature. That will keep the warm drip from melting your buttercream when assembling your cake. However, you’ll want to heat up your drip again when you add the chocolate drip to the outside of your cake. 

I usually boil an extra ¼ cup of heavy cream and pour it into my chocolate drip mixture. This heats it up again and it makes the mixture a little bit thinner which makes for better drips on my cake. Try to avoid heating up the chocolate chips and the cream together in the microwave because it may seize the chocolate.

step by step guide for your chocolate drip on a cake.  www.cakebycourtney.com

Chocolate Drip Step #3: Hold the drip bottle at an angle when adding the chocolate drip.

When you’re ready to add the drip to your cake, make sure to hold your drip bottle at an angle, so the drip falls off the cake like a waterfall. This will help create an amazing definition for each drip along the border of your cake. I linked a few cake tutorials at the bottom of this post, so you can see in live action how I hold the drip bottle when I’m applying the chocolate drip to my cakes.

Chocolate Drip Step #4: Pull back the drip bottle in certain places to add variety.

If you want to add a nice variety of lengths for each drip, just pull back the drip bottle a bit, so the drips don’t fall as long as the others. I always like doing this because I think it makes the cake look even more beautiful and appetizing.

Chocolate Drip Step #5: Add a little bit of drip on top to blend in with the border.

The last step is super simple! Just open the lid to your drip bottle and pour the remaining drip on top of your cake. Using an icing spatula, blend in the drip with the border you’ve made along your cake. Now you can move on to finishing the rest of the decoration of your cake!

Again, make sure to check out the tutorials I linked below where I share the full recipes for the chocolate drip and how to apply it to your cake. I am excited to see how your chocolate drip cake goes for you!

almond joy cake with chocolate drip. www.cakebycourtney.com

5 Steps to Add a Chocolate Drip to a Cake

I hope these 5 steps to add a chocolate drip to a cake got you ready and excited to try it on your own! I know it’ll turn out so great. For more tips and tricks on all things cake, follow me on Instagram @cakebycourtney. Also, I linked several of my cakes that use a chocolate drip that includes a video tutorial, so be sure to check those out if you want a nice visual before you go for it!

Chocolate Drip Tutorials:

https://cakebycourtney.com/cakedecorating101/

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Best Baking Substitutions Every Baker Needs to Know https://cakebycourtney.com/best-baking-substitutions-every-baker-needs-to-know/ https://cakebycourtney.com/best-baking-substitutions-every-baker-needs-to-know/#comments Fri, 22 Jul 2022 04:31:31 +0000 https://cakebycourtney.com/?p=8332 Best Baking Substitutions Every Baker Needs to Know With inflation on the rise, things can start to feel a little stressful when buying all of your baking ingredients. Sometimes a substitute will do the trick to save you a little money and still give you an outstanding cake. I made a list of easy baking ...

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Best Baking Substitutions Every Baker Needs to Know

With inflation on the rise, things can start to feel a little stressful when buying all of your baking ingredients. Sometimes a substitute will do the trick to save you a little money and still give you an outstanding cake. I made a list of easy baking substitutions a couple of years ago, and I wanted to bring it up again in case you guys needed a refresher! So, here are the best baking substitutions every baker needs to know (& that will make you’re baking much easier when in a pinch)!

best baking substitutions to use when baking cake.  www.cakebycourtney.com

I will say using the exact ingredients is always preferred and will give you the best results for your cake, but sometimes substitutions are just needed! So, I hope you pull up this printable baking substitute chart when needed. Of course, if you don’t have an ingredient the recipe calls for, I want you to find ways for you to still bake your cakes! I’d rather you use a baking sub than not bake at all!

My printable baking substitute chart includes all the exact measurements you will need, plus what the subs will equal out to according to what your recipe calls for. For example, 1 tablespoon of white distilled vinegar and 1 teaspoon of baking soda equals 2 eggs. The chart is super specific so hopefully, you will feel confident when needing to throw a sub in there last minute!

Best Baking Substitutions Every Baker Needs to Know

best baking substitions for cake. www.cakebycourtney.com

Be sure to download the printable PDF version of this chart, so you can always have it on hand whenever you need it! And if you need even more substitution ideas, check out this post from Real Simple. You’ll find extra substitutions for other baking items needed for cookies, brownies, etc.

Other Helpful Baking Posts You’ll Enjoy

I hope you’re able to refer to these baking substitutes now that you have my list! These really are tried and true ingredients, so I can honestly say these are the best baking substitutions every baker needs to know! For more tips and tricks on all things cake, follow me on Instagram @cakebycourtney

https://cakebycourtney.com/cakedecorating101/

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Best Ever Edible Cookie Dough Recipe https://cakebycourtney.com/best-ever-edible-cookie-dough-recipe/ https://cakebycourtney.com/best-ever-edible-cookie-dough-recipe/#comments Fri, 15 Jul 2022 04:33:16 +0000 https://cakebycourtney.com/?p=8270 Best Ever Edible Cookie Dough Recipe Edible cookie dough has become quite the craze, and I totally understand why! Sometimes it’s way more appetizing to eat the raw cookie dough than to eat the actual cookie. I first made this cookie dough a few years ago when my sister shared with me a similar recipe ...

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Best Ever Edible Cookie Dough Recipe

Edible cookie dough has become quite the craze, and I totally understand why! Sometimes it’s way more appetizing to eat the raw cookie dough than to eat the actual cookie. I first made this cookie dough a few years ago when my sister shared with me a similar recipe that I died over. I knew I had to make my own (& incorporate it into a cake, of course), so here is the best ever edible cookie dough recipe I know you’ll love!

the best ever edible cookie dough recipe. www.cakebycourtney.com

This edible cookie dough recipe comes from my Sprinkle Cookie Dough Cake. This cake just screams “Happy Day!” to me, doesn’t it for you too? I love the bright pink color with the sprinkles and of course the cookie dough balls on top. And the fun just keeps on coming once you cut into the cake! It has the cookie dough in between each vanilla cake layer along with vanilla buttercream. So, so good. 

This would be such a fun option for a smash cake or birthday cake. You can of course switch up the buttercream color to fit the celebration. I always like to use Americolor food gels because the gels provide a much more condensed color (compared to food coloring). This means you don’t have to use as much to get the desired color you’re going for. This is a huge win because no one likes getting stained teeth from their dessert!

Anyway, let’s get back on track to the most exciting part of the cake–the best ever edible cookie dough recipe. My recipe calls for mini chocolate chips and sprinkles, but feel free to add in your choice of fillings (candy, butterscotch chips, white chocolate chips, etc.) with whatever you love most!

easy edible cookie dough recipe. www.cakebycourtney.com

Best Ever Edible Cookie Dough Recipe

To make the edible cookie dough, you’ll need:

  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon (5.6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) brown sugar, lightly packed
  • 2 teaspoons (8.4 g) pure vanilla extract
  • 1 cup (150 g) mini chocolate chips
  • 1/2 cup (75 g) sprinkles 

First, combine the butter and sugars in a bowl of a stand mixer fitted with a paddle attachment for about 2 minutes–or until the mixture is light and fluffy. Next, add the vanilla extract and mix until combined.

Slowly add in the flour and salt and mix until the dry ingredients are incorporated. Lastly, stir in the mini chocolate chips and sprinkles.

IMPORTANT TIP: What makes the cookie dough edible is cooking the flour first to kill any bacteria. To do this, you’ll evenly spread the flour over a baking sheet and bake it for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the flour to cool to room temperature before using it in the cookie dough.

easy edible chocolate chip cookie dough recipe. www.cakebycourtney.com

OK, let me know if you think this is also the best ever edible cookie dough recipe! I know I usually talk about cake, but sometimes I like to talk about cookies too, and this time, cookie dough. All the sweet things deserve some love, right?! But I hope you love this edible chocolate chip cookie dough as much as I do! Come let me know over on Instagram. You can follow me @cakebycourtney–I can’t wait to chat!

https://cakebycourtney.com/cakedecorating101/

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Easy Cookie Crust Recipe for Cake https://cakebycourtney.com/easy-cookie-crust-recipe-for-cake/ https://cakebycourtney.com/easy-cookie-crust-recipe-for-cake/#respond Fri, 08 Jul 2022 04:55:46 +0000 https://cakebycourtney.com/?p=8229 Easy Cookie Crust Recipe for Cake One of my favorite layers to add to a cake is a cookie crust. You know I love texture in a cake, and a cookie crust is one of the easiest ways to do it! It adds a nice moist crunch to your cake and it blends so well ...

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Easy Cookie Crust Recipe for Cake

One of my favorite layers to add to a cake is a cookie crust. You know I love texture in a cake, and a cookie crust is one of the easiest ways to do it! It adds a nice moist crunch to your cake and it blends so well with the other layers of your cake (such as ganache or buttercream). So, if you’re ready to try a cookie crust, here is an easy cookie crust recipe for cake!

the absolute best and easiest cookie crust recipe for cake. www.cakebycourtney.com

I’ve done several different cakes using a cookie crust, all with the same base ingredients to make a cookie crust, but each one has its own twist to fit the flavors of the cake. I’ve done a dark chocolate, mint, shortbread, and a few others. But I’ll talk about that more later in the post! 

One thing to remember when using a cookie crust in your cake is that it can sometimes make your finished cake hard to cut into. Don’t be alarmed! Just make sure the knife you use to cut your cake is freshly sharpened and you should be good to go. 

Easy Cookie Crust Recipe for Cake

This cookie crust recipe is from my Chocolate Chip Cookie Cake. This one makes a dark chocolate cookie crust. So, if you’re wanting to try a different one, check out my other cakes below to see how the recipe is altered to fit that flavor cookie crust. 

To make the dark chocolate cookie crust, you will need:

  • 1 1/3 cups (160 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/3 cups (157.3 g) dark cocoa powder
  • 1 teaspoon (6 g) salt
  • 12 tablespoons (170 g) unsalted butter, melted

First, preheat the oven to 300 degrees F. Spray 3 8-inch round cake pans with nonstick spray and then line the bottoms with parchment paper and spray again. Set these aside while you make your cookie crust.

Next, combine your flour, sugar, cocoa powder, and salt in a stand mixer bowl with a paddle attachment. Mix on low speed until it is all combined. 

Add the butter and mix on low speed until the mixture starts to come together in small clusters.

Spread the chocolate crumbs on the parchment paper in each of your cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 6 to 8 minutes. Let the crust cool almost completely before incorporating it into the rest of your cake. 

3 Cakes with a Delicious Cookie Crust

Cookie Crust Cake #1: Candy Bar Cake

candy bar cake for your birthday. www.cakebycourtney.com

OK, this Candy Bar Cake will definitely knock your socks off. It has layers of chocolate cake baked on a shortbread crust, peanut butter nougat, chopped roasted peanuts, and salted caramel. Then, you top it off with peanut butter frosting and chocolate ganache. Is your mouth watering too? This would be a great choice for a birthday cake! Or really for anything–because do we really need a holiday to eat cake? 

Cookie Crust Cake #2: Grasshopper Pie Cake

grasshopper pie cake recipe. www.cakebycourtney.com

Have you ever had the traditional grasshopper pie dessert? If you have–or if you love mint chocolate–you will love my Grasshopper Pie Cake! This cake has mint chocolate cake layers, mint cookie crust, mint cream cheese and cookie filling, chocolate ganache, and mint buttercream. I know that sounds like a lot of mint, but I promise you it is not overwhelming! It’s just enough to taste it and it complements so well with the rest of the flavors. 

Cookie Crust Cake #3: Chocolate Chip Cookie Cake

chocolate chip cookie cake recipe. www.cakebycourtney.com

The inspiration for my Chocolate Chip Cookie Cake comes from the Sprinkles Cookie Cupcake. This cake is filled with layers of dark chocolate cookie crust, tender yellow chocolate chip cake, silky brown sugar frosting, and dusted in chocolate chip cookie crumbs. Wow, right? When you make this cake, make sure you use dark chocolate cocoa powder because it helps balance out the sweetness of the yellow cake. I know you’ll love this one! I mean, who doesn’t love chocolate chip cookies–especially if it’s in cake form, right?

Alright, I hope you are excited to test out this easy cookie crust recipe for cake! I’d love to know how you end up using it for your own cake recipes. Send me a dm over on Instagram to let me know how it went! I love it when you all send me pictures of your cake creations. It makes my heart so happy! And, if you don’t already, give me a follow me on Instagram @cakebycourtney to get the best tips and tricks on all things cake! 

https://cakebycourtney.com/cakedecorating101/
chocolate chip cookie cake recipe. www.cakebycourtney.com
Print

Dark Chocolate Cookie Crust

My go-to dark chocolate cookie crust I use when I want to add a little bit of texture to my cake layers. I use this one for my chocolate chip cookie cake, but check out my other cakes to see how to alter this recipe to fit the flavors of your cake!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Equipment

  • Stand mixer

Ingredients

  • 1 1/3 cups (160 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 1/3 cups (157.3 g) dark cocoa powder
  • 1 teaspoon (6 g) salt
  • 12 tablespoons (170 g) unsalted butter, melted

Instructions

  • Preheat your oven to 300 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
  • Combine the flour, sugar, cocoa powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until mixed.
  • Add the butter and mix on low speed until the mixture starts to come together in small clusters.
  • Spread 8 ounces of the chocolate crumbs on the parchment in each the three 8-inch cake pans. Using the back of a spoon, push the crumbs together to form a crust. Bake for 6 to 8 minutes.
  • Let the crust cool a bit while you make the cake. 

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5 Cakes with a Delicious Graham Cracker Cake Layer https://cakebycourtney.com/5-cakes-with-a-delicious-graham-cracker-cake-layer/ https://cakebycourtney.com/5-cakes-with-a-delicious-graham-cracker-cake-layer/#comments Wed, 06 Jul 2022 00:51:09 +0000 https://cakebycourtney.com/?p=8066 5 Cakes with a Delicious Graham Cracker Cake Layer Who are the graham cracker lovers out there? This post is for you! I am right there with you when it comes to enjoying just about any treat with graham cracker in it (except pie, as you know).  I’ve made several cakes with a graham cracker ...

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5 Cakes with a Delicious Graham Cracker Cake Layer

Who are the graham cracker lovers out there? This post is for you! I am right there with you when it comes to enjoying just about any treat with graham cracker in it (except pie, as you know).  I’ve made several cakes with a graham cracker element to them, but these 5 cakes with a delicious graham cracker cake layer are probably some of my favorites. 

5 cakes with a delicious graham cracker cake layer. www.cakebycourtney.com

My love for graham crackers probably stems from late-night chats I had with my dad growing up as we would dip graham crackers in milk. I will remember those nights forever! So making cakes with a delicious graham cracker cake layer in them always sends me to my happy place. 

If you’re craving a sweet treat with graham crackers in it, any one of these cakes will do the trick. I hope you enjoy making them and I already know you will enjoy eating them!

5 Cakes with a Delicious Graham Cracker Cake Layer

Graham Cracker Layer Cake #1: Graham Slam Cake

cakes with a graham cracker layer. www.cakebycourtney.com

Of course, I had to include my Graham Slam Cake on this list! This is a really popular cake and there’s no secret as to why. This cake is filled with rich and creamy graham cracker butter that is swirled throughout the cake. Just think of this dessert as the cake version of the ice cream flavor, graham central station. This cake is the perfect celebration of your love for graham crackers. I know you’ll love this cake as soon as you take the first bite!

Graham Cracker Layer Cake #2: Creme Brûlée Cake

cakes with a graham cracker layer. www.cakebycourtney.com

Usually, a traditional creme brûlée doesn’t have any kind of crust with it, but I’ve had one before with a graham cracker crust and it was heavenly! So I decided to add one to my dreamy Creme Brûlée Cake and, let me tell you, the flavor is unforgettable! My secret ingredient in this cake is instant coffee. The two flavors of coffee and vanilla bean paired together are out-of-this-world incredible! I use a coffee-flavored extract that works perfectly. (That way if you don’t drink coffee for religious reasons you can still add this ingredient to your cake, and believe me, you will want to!)

Graham Cracker Layer Cake #3: Coconut Key Lime Pie Cake

cakes with a graham cracker layer. www.cakebycourtney.com

It took me a while to wrap my head around this cake before I actually made it, but when I did I was doing a happy dance in my kitchen! This Coconut Key Lime Pie Cake has moist cake layers, a subtly tart lime curd, silky smooth buttercream, and a graham cracker crust and toasted coconut that accent this cake perfectly! I didn’t expect to love this cake when I made it, but you guys I could not stop eating it! This is a winner for sure. 

Graham Cracker Layer Cake #4: Disneyland Inspired Peanut Butter Graham Cake

cakes with a graham cracker layer. www.cakebycourtney.com

My Peanut Butter Graham Cake is inspired by the Disneyland treat the Peanut Butter Sandwich you can get at Pooh’s Corner and the Main Street Bakery. This treat is filled with everything I love in life! So of course I immediately started brainstorming how to turn it into a cake. I had a lot of fun creating this cake, especially mimicking the chocolate shell for the outside of the cake! I include a tutorial video on how to do it on the original blog post, so be sure to check that out when you make this one.

Graham Cracker Layer Cake #5: Seven Layer Bar Cake

cakes with a graham cracker layer. www.cakebycourtney.com

Have you had the famous seven-layer bar dessert before? It’s one of my favorites, so I turned it into a cake for one of my birthdays! My Seven Layer Bar Cake is quite the treat. There are a lot of different elements to it, so if you’re planning on making this one I recommend spacing it out over a couple of days so you’re not trying to make it all at once. Be sure to check out the original blog post I linked to see my tips on getting the best results for this cake. 

5 Cakes with a Delicious Graham Cracker Cake Layer

I don’t know about you, but after thinking about these graham cracker cakes I think I need to go whip one up! Which one of these 5 cakes with a delicious graham cracker cake layer will you be making first? I hope you have fun trying them out! Come follow me over on Instagram @cakebycourtney for more recipes and tips on all things cake!

https://cakebycourtney.com/cakedecorating101/

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The Best Way to Fill Your Cake with Lemon Curd  https://cakebycourtney.com/the-best-way-to-fill-your-cake-with-lemon-curd/ https://cakebycourtney.com/the-best-way-to-fill-your-cake-with-lemon-curd/#respond Tue, 24 May 2022 04:37:45 +0000 https://cakebycourtney.com/?p=7932 The Best Way to Fill Your Cake with Lemon Curd  Is anyone else itching to make a lemon cake? I absolutely love citrus cakes–especially lemon. There are so many different combinations you can make with lemon that all taste so amazing. I’ve nailed down the perfect lemon curd recipe that I use for my cakes ...

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The Best Way to Fill Your Cake with Lemon Curd 

Is anyone else itching to make a lemon cake? I absolutely love citrus cakes–especially lemon. There are so many different combinations you can make with lemon that all taste so amazing. I’ve nailed down the perfect lemon curd recipe that I use for my cakes and I’ve figured out the best way to fill your cake with lemon curd. So I put together a few tips for you to help you out when you make and assemble your own!

I think I love lemon so much because the flavor reminds me of my mom. One of her absolute favorite treats is lemon bars. So of course I have a Lemon Bar Cake in honor of her, but I’ve had a lot more fun testing out other lemon combinations for my cake recipes as well. I’ll spotlight a couple of my cakes in the tips I list below that use my special lemon curd recipe too. I hope you enjoy this because these are some of my favorites!

the best way to fill your cake with lemon curd. www.cakebycourtney.com

The Best Way to Fill Your Cake with Lemon Curd

Lemon Curd Tip #1: Make the lemon curd a few days in advance.

lemon curd recipe for cakes. www.cakebycourtney.com

Lemon curd can last up to 5 days in the refrigerator. Once made, I recommend it being refrigerated for at least 4 hours to help it set before you add it to your cake. With that being said, it’s better to make it at least a day in advance so it’s ready to go for your cake assembly. 

When storing it in the fridge, it’s best to place the plastic wrap directly onto the surface to prevent a skin from forming. This will keep the curd nice and fresh and the consistency you want for when you spread it onto your cake layers.

Lemon Curd Tip #2: Only put a small amount in between each cake layer.

the best way to fill your cake with lemon curd. www.cakebycourtney.com

When adding the lemon curd to your cake layers, it’s super important not to put too much curd. If you put too much it will start to lose stability. Stick to a ¼-⅓ cup for each layer. Don’t worry about the flavor not coming through. You can always serve extra lemon curd on the side with each slice of cake. You can see more about how to do this in my Lemon Pretzel Cake recipe. 

Lemon Curd Tip #3: Once your mixture is made, push it through a fine-mesh sieve into a small bowl.

how to fill your cake with lemon curd. www.cakebycourtney.com

The very last step when making your lemon curd is to push it through a fine-mesh sieve into a small bowl where it will then be stored in the refrigerator. You can use a rubber spatula to help push the mixture through the fine-mesh sieve. Doing this last step just makes sure the lemon curd will be as smooth as possible. Making sure all the lumps are out just before you pop it in the fridge is exactly what it needs in order for it to be the perfect consistency for your cakes!

Lemon Curd Tip #4: Pipe a rim of frosting around the edge of each cake layer.

tips and tricks for lemon curd. www.cakebycourtney.com

When actually assembling your cake, it’s best to pipe a rim of buttercream frosting around the edge of each cake layer. This will act as a barrier as you add your filling and spread around your lemon curd. The nice thick rim of frosting will help all your filling stay in place, especially since you will have to spread the lemon curd around after drizzling some onto each cake layer with a spoon. 

What You Need to Make Your Lemon Curd

  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (9 g) grated lemon zest one large lemon
  • 1/2 cup lemon juice (about 3 lemons)
  • 3 large eggs
  • 4 egg yolks
  • 4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

Click here for the full lemon curd recipe.

The Best Way to Fill Your Cake with Lemon Curd 

This truly is the best way to fill your cake with lemon curd. I hope you enjoy trying it on your cakes and I can’t wait to see how it turns out! You can follow me on Instagram @cakebycourtney and feel free to post a picture and tag me, so I can see how it went for you! 

More lemon cakes you’ll love:

https://cakebycourtney.com/cakedecorating101/

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The Most Delicious Peach Crisp Cake with Cinnamon Oat Crumble https://cakebycourtney.com/peach-crisp-cake/ https://cakebycourtney.com/peach-crisp-cake/#comments Wed, 13 Apr 2022 12:48:12 +0000 http://cakebycourtney.com/?p=1024 Peach Crisp Cake – Tender yellow cake layers with a cinnamon oat crumble, peach filling, and whipped vanilla bean buttercream. Peach Crisp Cake My Peach Crisp Cake with cinnamon oat crumble has been on the blog for over 5 years, but needed a little updating to match the updates in my cookbook. This cake is ...

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Peach Crisp Cake – Tender yellow cake layers with a cinnamon oat crumble, peach filling, and whipped vanilla bean buttercream.

Peach Crisp Cake

My Peach Crisp Cake with cinnamon oat crumble has been on the blog for over 5 years, but needed a little updating to match the updates in my cookbook. This cake is one of my favorite cakes of all time! I say that about a lot of cakes, but this one is no doubt in my top ten.

The cake layers are so tender and moist, the fillings are flavorful and add two different texture elements that truly make it feel like you’re eating a peach crisp, and the buttercream is like the ice cream on top!

 

Ingredients You Need for Peach Crisp Cake

  • Cake flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Canola or vegetable oil
  • Granulated sugar
  • Eggs
  • Butter extract
  • Vanilla extract
  • Peach yogurt

I started with my classic yellow cake as a base for this cake. It’s tender and buttery, and almost reminds me of the topping you’d put on a cobbler. I made one change to the recipe and substituted Chobani Peach Greek Yogurt instead of the sour cream. It adds just a hint of peach flavor to the cake, but nothing too strong. I also reduced the amount of clear vanilla extract and pumped up the butter flavor with extra butter extract.

HOW TO MAKE MOIST CAKE FROM SCRATCH

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

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

 

Peach Compote

What if peaches aren’t in season when I make this cake?

While I know we all wish peach season was year-round, unfortunately, it’s not. If you decide to make this cake when peaches aren’t in season, you can ABSOLUTELY use canned peaches. Just make sure to use the ones without added sugar. We’ve got plenty of that already in the cake!

Can I make the compote ahead of time?

Totally! I prefer to do this, in fact. Just make sure to store it in an airtight container in the refrigerator.

Cinnamon Oat Crumble

This is probably my favorite element of the cake. It’s a total game changer. The flavor and texture add so much to this Peach Crisp Cake! Make sure you have the following ingredients on-hand for the crumble:

  • Old fashioned rolled oats (not quick oats)
  • Light brown sugar
  • All purpose flour
  • Unsalted butter
  • Cinnamon
  • Salt

Vanilla Bean Buttercream Frosting

This recipe calls for vanilla bean paste in the buttercream. The bean paste is what creates those gorgeous specks you see. There are so many brands of vanilla and vanilla bean paste. I say, use whatever you can find and is cost efficient. I know prices have gone up significantly and it’s likely they’re not going down any time soon either. You can find vanilla bean paste at Walmart, Michaels craft store, Amazon and even some grocery stores now too. If you’re having a hard time finding paste, use extract – same amount.

step-by-step tutorial for making vanilla buttercream. www.cakebycourtney.com

How to Make Buttercream Frosting

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

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

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

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

ASSEMBLY

When you assemble the cake, I think you’ll find it helpful to freeze the cake before applying the crumb coat. I know I usually tell you to freeze the cake after the crumb coat, and I suggest you do that here too, but freezing the cake after you stack it will help stabilize the soft filling.

The end result of this cake is beyond what I hoped for. Honestly, I expected I would like it, but I absolutely LOVE it. I won’t even hesitate to say it’s one of my favorite cakes I’ve made.

Hope you love it too!

 

Video Tutorial

This video is 100 years old, but it still shows the assembly process well 🙂 

Other Fruit-Filled Cakes You’ll Love

Print

Peach Crisp Cake

Tender yellow cake layers with a cinnamon oat crumble, peach compote and whipped vanilla bean buttercream make up this perfect summer Peach Crisp Cake.
Course Dessert
Cuisine Cake
Keyword Cinnamon Oat Crumble, peach, Peach Compote, Peach Crisp Cake, Vanilla Buttercream, Yellow Cake
Servings 1 3-layer, 8-inch round cake

Ingredients

FOR THE CAKE

  • 3 cups plus 3 tablespoons (366 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 2 cups (400 g) granulated sugar
  • 1/3 cup (73.3 g) canola oil
  • 5 eggs, room temperature
  • 2 egg yolks, room temperature
  • 2 teaspoons (8.4 g) butter extract
  • 1 teaspoon (4.2 g) clear vanilla extract
  • 1 cup (245 g) Chobani Peach Greek Yogurt, room temperature

FOR THE CRUMBLE

  • 3/4 cup (67 g) oats
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/4 cup (30 g) all-purpose flour
  • 3 tablespoons (42.4 g) unsalted butter, cold and cut into cubes
  • 1/2 teaspoon (1.32 g) ground cinnamon
  • 1/4 teaspoon (2 g) salt

FOR THE COMPOTE

  • 2 cups (450 g) peaches chopped, fresh or canned
  • 2 tablespoons (27.5 g) light brown sugar, packed
  • 1 teaspoon (2.5 g) cornstarch, dissolved in 1 Tbsp cold water

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter, slightly chilled
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 1 tablespoon (12.6 g) vanilla bean paste
  • pinch of salt
  • 1/4 cup (57.75 g) heavy whipping cream
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

For the Cake

  • Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
  • In a medium size mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugar. Beat on medium speed for about 3 to 5 minutes, until light and fluffy.
  • Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the extracts and then turn the mixer to medium-high and beat for an additional 3 minutes. We want the texture to be smooth, the color to look lighter, and the volume to have nearly doubled in size.
  • With the mixer on low, alternately add the flour mixture with the Chobani yogurt, starting and ending with the flour. Mix until just combined.
  • Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inch pan.
  • Bake the cakes for about 30 to 35 minutes, until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
  • Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
  • About an hour before assembly, remove the cake layers from the freezer.

For the Crumble

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, combine the oats, brown sugar, flour, butter, cinnamon and salt. Mix by hand with a wooden spoon until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

  • Place 1 cup of the peaches and the sugar into a medium saucepan. Bring to a boil and simmer for 10 minutes. Transfer mixture to a small food processor or blender and pulse until it becomes more of a puree. Pour the mixture back into the saucepan.
  • Add remaining 1 cup of peaches and cook for 5 minutes. Add cornstarch slurry and simmer until thick. Cool completely before using on cake. 

For the Buttercream

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

Assembly

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

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The Best Way to Fill a Cake with Raspberry Filling https://cakebycourtney.com/the-best-way-to-fill-a-cake-with-raspberry-filling/ https://cakebycourtney.com/the-best-way-to-fill-a-cake-with-raspberry-filling/#respond Thu, 07 Apr 2022 06:02:00 +0000 https://cakebycourtney.com/?p=7629 The Best Way to Fill a Cake with Raspberry Filling I have made a lot of cakes using raspberries, so I’ve learned a thing or two about raspberry filling! If you follow these simple tips, you’ll soon know how to fill your cakes with the most delicious raspberry filling. This is seriously the best way ...

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The Best Way to Fill a Cake with Raspberry Filling

I have made a lot of cakes using raspberries, so I’ve learned a thing or two about raspberry filling! If you follow these simple tips, you’ll soon know how to fill your cakes with the most delicious raspberry filling. This is seriously the best way to fill a cake with raspberry filling. And now is the best time to try it with spring here and summer on the way!

the best way to fill your cake with raspberry filling. www.cakebycourtney.com

I love finding ways to incorporate raspberries into my cake recipes. Their perfect balance of sweet and tart makes them the perfect ingredient for cake. Plus, they taste so well with so many different flavors. You can check out all of my raspberry cake recipes here to get some ideas for your next cake to bake! Of course, after you finish this cake you’re working on with the raspberry filling.

The Best Way to Fill a Cake with Raspberry Filling

Raspberry Filling Tip #1: Use freeze-dried raspberries

how to fill a cake with raspberry filling. www.cakebycourtney.com

Freeze-dried raspberries are the way to go when making raspberry filling. Using freeze-dried raspberries (as opposed to fresh or frozen) will help create a thick, Greek yogurt-like texture which is what you want for your raspberry filling. The freeze-dried raspberries, when pulverized, absorb some of the moisture from the cream, giving you that thickness. Using fresh or frozen raspberries will not give you that same texture and it will be a lot harder to work with!

Raspberry Filling Tip #2: Use a food processor to blend the raspberries

best raspberry cream filling recipe. www.cakebycourtney.com

Raspberry cream is best made in a food processor, however, you can pull it off in a blender if needed. You start out by pulsing your freeze-dried raspberries until it resembles a powder, Next, you add the sugar and the cream. Check out this raspberry cream cupcake recipe for the full instructions on how to use the food processor to make your raspberry cream filling. 

Raspberry Filling Tip #3: Use high-fat heavy whipping cream

how to use raspberries in your cake. www.cakebycourtney.com

I recommend using high-fat heavy whipping cream for your raspberry filling. I like to use 40% Darigold. The fat will help keep the raspberry filling thick and retain enough moisture so it’s easier to work with for spreading and even piping. Also, make sure your whipping cream is cold when you add it to your filling. Both of these factors will play a huge role in giving you the best raspberry cream filling for your cake!

Raspberry Filling Tip #4: Use an offset icing spatula

the best way to fill a cake with raspberry filling. www.cakebycourtney.com

Using an offset icing spatula to spread any type of filling for your cake is such a game-changer! You can check out my favorite products here for baking cakes. Believe me, when it comes to baking cakes, brands matter! Here are a few of my recipes that show you how to fill a cake with raspberry filling:

The Best Way to Fill a Cake with Raspberry Filling

I hope these tips help you next time your baking in the kitchen! As I said, I believe following these tips really will help you learn the best way to fill a cake with raspberry filling. And, I’m guessing you’ll want to decorate your raspberry cream-filled cake with a few fresh raspberries too. Check out this post on how to decorate cakes with raspberries. I talk about a few more of my favorite raspberry cake recipes in that post too! 

I can’t wait to see how your raspberry cakes turn out! Feel free to tag me on your stories of the cake creations you make. You can find me on Instagram @cakebycourtney. Make sure to follow me too, to get the best tips and tricks on all things cake!

More Recipes You’ll Love

https://cakebycourtney.com/cakedecorating101/

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5 Easy Lemon Cake Recipes From Scratch https://cakebycourtney.com/5-easy-lemon-cake-recipes-from-scratch/ https://cakebycourtney.com/5-easy-lemon-cake-recipes-from-scratch/#comments Fri, 01 Apr 2022 04:50:03 +0000 https://cakebycourtney.com/?p=7618 5 Easy Lemon Cake Recipes From Scratch So many lemons, not enough time! Just kidding, there is ALWAYS enough time for cake. Today I am spotlighting several of my favorite lemon cakes to help celebrate this season! These are pretty easy to put together and they taste absolutely amazing. I hope you have fun baking ...

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5 Easy Lemon Cake Recipes From Scratch

So many lemons, not enough time! Just kidding, there is ALWAYS enough time for cake. Today I am spotlighting several of my favorite lemon cakes to help celebrate this season! These are pretty easy to put together and they taste absolutely amazing. I hope you have fun baking these cakes this spring and summer! Here are my 5 easy lemon cake recipes from scratch.

5 easy lemon cake recipes from scratch. www.cakebycourtney.com

I hope this post gets you excited about sunshine and warmer weather like it has for me! I love to see the warmer spring days start to show up more regularly and I can’t think of a better way to use this excitement than to bake a springtime cake. Plus, I can’t get over how many combinations you can create with lemon! There are so many, and all of them just taste incredible. I hope you enjoy these 5 lemon cake recipes from scratch!

5 Easy Lemon Cake Recipes From Scratch

Easy Lemon Cake Recipe #1: Lemon Blueberry Cake

lemon blueberry cake. www.cakebycourtney.com

Lemon and blueberry is such a classic duo in so many different forms, and cake is no exception! This Lemon Blueberry Cake is so delicious and definitely will help bring some happiness into your life. It radiates sunshine! And just wait until you taste it. The main thing to remember when baking this cake is to allow plenty of time (usually a couple of hours) for the wet ingredients to get to room temperature. This will help you get a proper rise on your cake. I hope you love this one as much as I do!

Easy Lemon Cake Recipe #2: Lemon Oreo Cake

lemon oreo cake. www.cakebycourtney.com

Do you always buy the lemon Oreos in the springtime too? This cake is a celebration of the lemon oreo flavor, and I may be so bold to say it tastes so much better in cake form! But what doesn’t, right? This Lemon Oreo Cake has light and fluffy cake layers with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it! Then, it’s finished off with lemon buttercream, tinted with lemon food gel to make it shine even brighter.

Easy Lemon Cake Recipe #3: Lemon Bar Cake

easy lemon cake recipes from scratch. www.cakebycourtney.com

Just wait till you hear all the elements in this Lemon Bar Cake. You will fall in love with every bite! This cake is made up of lemon cake layers baked on a shortbread crust, filled with lemon curd, and topped with lemon buttercream. Is your mouth watering too? This really is a cake version of a lemon bar. So if you are obsessed with lemon bars, this cake is the first one you should try!

Easy Lemon Cake Recipe #4: Chocolate Lemon Zucchini Cake

chocolate lemon zuchnni cake. www.cakebycourtney.com

This Chocolate Lemon Zucchini Cake features moist chocolate zucchini cake layers with a lemon cream cheese frosting. This recipe has actually always been a favorite of mine. I love putting chocolate and lemon together because it’s not a combination used very often, but it’s oh-so-good! The zucchini adds moisture to the cake, but you can’t tell it’s there once the cake is baked, so that’s a bonus! You will definitely taste a lemon flavor with every bite of this one.

Easy Lemon Cake Recipe #5: Lemon Poppy Seed Bundt Cake

lemon poppy seed bundt cake. www.cakebycourtney.com

This Lemon Poppy Seed Bundt Cake is a twist off of my Lemon Poppy Seed Cake. This one just has a glaze instead of buttercream. This is such a rich and dense cake that tastes divine. Because there’s so much batter in one pan, make sure to bake it at a lower temperature for a longer time so you can get a more even bake. You can find all the notes for this recipe here!

5 Easy Lemon Cake Recipes From Scratch

Which of these 5 easy lemon cake recipes from scratch are you most excited to try? I know, it’s a tough choice, but you’ll probably end up trying all of them anyway, right? They are so good and now is the perfect time to try them! I’d love to see your creations. You can tag me on Instagram @cakebycourtney whenever you post a picture of your cake so I can see it! You can also follow me there for more tips and tricks on all things cake. 

https://cakebycourtney.com/cakedecorating101/

More Recipes Like This…

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3 Amazing Chocolate Cake Recipes from Scratch https://cakebycourtney.com/3-amazing-chocolate-cake-recipes-from-scratch/ https://cakebycourtney.com/3-amazing-chocolate-cake-recipes-from-scratch/#respond Thu, 31 Mar 2022 18:38:39 +0000 https://cakebycourtney.com/?p=7581 3 Amazing Chocolate Cake Recipes from Scratch I could never stop talking about chocolate. No, scratch that, I could never stop talking about cake. So, when it’s chocolate cake, I am in heaven! I have created SO many delicious chocolate-based cakes, and I want to showcase 3 of them with you! Here are 3 amazing ...

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3 Amazing Chocolate Cake Recipes from Scratch

I could never stop talking about chocolate. No, scratch that, I could never stop talking about cake. So, when it’s chocolate cake, I am in heaven! I have created SO many delicious chocolate-based cakes, and I want to showcase 3 of them with you! Here are 3 amazing chocolate cake recipes from scratch.

3 amazing chocolate cakes you'll love. www.cakebycourtney.com

If you’re new to baking cakes, I have some tips for you on getting started. Plus, some products and tools I recommend that will make your baking experience SO much better. Believe me, when it comes to baking cakes, brands matter! Now, when it comes to baking chocolate cakes, the first one you should try is my life-changing chocolate cake. I had to throw this one in here since I’m not talking about it in one of my 3 chocolate cake recipes from scratch! Speaking of chocolate cake…

I’ve talked about some of my most famous chocolate cake recipes before, so I wanted to shine a spotlight on a few different ones today that I haven’t talked about for a while. All three of these cakes have some type of chocolate cake batter mixed with other key ingredients to make the most incredible flavor combinations. OK, I can’t wait to talk about them anymore! Let’s get started.

Chocolate Cake Recipe from Scratch #1: Chocolate Peanut Butter Cake

amazing chocolate cake recipe from scratch. www.cakebycourtney.com

Chocolate and peanut butter are one of the most classic flavor combinations, and personally one of my favorites. I am in LOVE with this chocolate cake recipe. I’ve made some different versions of this cake before I created this one, but this one has both flavors in the cake batter AND buttercream. This cake is for those ultimate chocolate and peanut butter lovers! 

Chocolate Cake Recipe from Scratch #2: Chocolate Dulce de Leche Cake

the best dark chocolate cake recipe. www.cakebycourtney.com

This Chocolate Dulce de Leche Cake is a special one to me because it’s one I created in celebration of my husband’s birthday! When I asked him what kind of cake he wanted for his birthday, he just told me it needed to be my best one yet. Haha, I was feeling the pressure, but ended up loving what I created! This cake features dark chocolate cake layers, dulce de leche filling, chocolate caramel frosting, and caramel drip. Gosh, now I want to make it again after reminiscing on how amazing it is! 

Chocolate Cake Recipe from Scratch #3: Ultimate S’mores Cake

fun and delicious s'mores cake recipe. www.cakebycourtney.com

Believe me, when I say, this truly is the Ultimate S’mores Cake. When I first started baking, I wanted a s’mores cake to be one of the first cakes I made on my own. I had tried so many different versions of s’mores cakes throughout my life and while they were all delicious, none of them rocked my world. So, I made my own! And this one is definitely a crowd-pleaser. Don’t let all the elements of this cake scare you away! It will all be worth it once you take that first bite, promise. Plus, I leave some tips on the post about how to divide up the prep. I hope you love this one as much as I do!

3 Amazing Chocolate Cake Recipes from Scratch

Alright, which one of these 3 amazing chocolate cake recipes from scratch are you going to try first? I have countless other chocolate cake recipes on my website, so don’t let this post be where you stop! I’d love to know how your chocolate cakes turn out! You could post a picture of it on your Instagram stories and tag me @cakebycourtney. You can also follow me there for the best tips and tricks on all things cake!

More Recipes Like This

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How to Decorate a Cake with Raspberries https://cakebycourtney.com/how-to-decorate-a-cake-with-raspberries/ https://cakebycourtney.com/how-to-decorate-a-cake-with-raspberries/#respond Thu, 31 Mar 2022 04:39:00 +0000 https://cakebycourtney.com/?p=7566 How to Decorate a Cake with Raspberries This post is dedicated to all my bakers who love raspberries. Raspberries are so beautiful to look at and probably one of the most delicious berries to eat. And they have the perfect flavor to pair with cakes. I have made so many different cakes that showcase raspberries ...

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How to Decorate a Cake with Raspberries

This post is dedicated to all my bakers who love raspberries. Raspberries are so beautiful to look at and probably one of the most delicious berries to eat. And they have the perfect flavor to pair with cakes. I have made so many different cakes that showcase raspberries in flavor and beauty. But this post is all about how to decorate a cake with raspberries. I hope you enjoy!

how to decorate a cake with raspberries. www.cakebycourtney.com

I thought it would be best to showcase 5 different cakes I’ve made that I decorated with raspberries to help gives you some raspberry decorating ideas. There are so many more ways than just 5 to decorate your cakes, but these are some of my favorites! I hope you learn something new and have fun trying these raspberry decorating ideas out on your own cakes. 

5 Ways to Decorate a Cake with Raspberries

Raspberry Cake #1: Raspberry Pretzel Cake

raspberry pretzel crunch filling. www.cakebycourtney.com

I actually decorated the top of this Raspberry Pretzel Cake with the raspberry pretzel filling I spread between the cake layers. I want you to know there are so many ways to decorate or finish a cake! I loved leaving this one uncovered because the cake layers themselves are so amazing to look at. So, this cake shows how you can decorate a cake with raspberries by using the raspberry filling you intended to use throughout the cake. I love how this one turned out and I hope you do too! 

Raspberry Cake #2: Raspberry Chocolate Truffle Cake

raspberry cake decorating ideas. www.cakebycourtney.com

I love the decoration on this Raspberry Chocolate Truffle Cake. There are a lot of different elements to it, but it all works together so nicely and is actually pretty simple to put together. For this cake, I did a chocolate ganache drip on a portion of the cake, then placed a few raspberries over it, and then piped some dollops of cream in between the raspberries. So, this cake is a good example of how you can incorporate other decoration elements (buttercream, ganache, chocolate shavings) with your raspberries to help it all come together. 

Raspberry Cake #3: Chai White Chocolate Raspberry Cake

easy and beautiful cake decorating tips using raspberries. www.cakebycourtney.com

One of the crispest color combinations is red and white. I absolutely love the look of the fresh raspberries on my Chai White Chocolate Raspberry Cake. One of the things that I enjoy most about raspberries is that they are already beautiful to look at without you having to do anything to them. Sometimes it’s nice to keep it simple and put a border of raspberries around the top of your cake. Don’t be afraid to go simple–sometimes that’s exactly what a cake needs for it to look clean and elegant. 

Raspberry Cake #4: Layered Pink Pavlova with Vanilla Custard

5 ideas to decorate your cakes with raspberries. www.cakebycourtney.com

A very simple trick that makes raspberries stand out even more on a cake is to dust it with powdered sugar. On my Layered Pink Pavlova with Vanilla Custard, I sprinkled fresh raspberries in between the cake layers and then on top and finished it with powdered sugar. I don’t always recommend sprinkling fresh raspberries over the entire top of your cake, but I did it on this pavlova because it helped add some rich flavor.

Raspberry Cake #5: Raspberry Cream Cupcakes

raspberry cream recipe for cakes. www.cakebycourtney.com

We’re switching it up and talking about cupcakes for this one! A super easy way to decorate with raspberries is to make a raspberry cream. All you need is freeze-dried raspberries, sugar, and heavy cream. You have to specifically use freeze-dried raspberries (instead of frozen or fresh) in order to get a soft enough cream. That way you can use the cream to pipe onto the cupcakes. 

The raspberry cream itself is really beautiful as the specks of freeze-dried raspberries are sprinkled throughout! You can add a few freeze-dried raspberries on top of each cupcake to add a bit more decoration too. 

How to Decorate a Cake with Raspberries

I hope you enjoyed these cake decorating ideas! Do you feel like you know how to decorate a cake with raspberries now? As I said, there are so many more ways than just these five that you can decorate your cakes with raspberries. I’d love to see what creations you’ve made or what you will make with raspberries! You can send me your cake photos to me over on Instagram. And you can follow me there @cakebycourtney for more tips and tricks on all things cake!

https://cakebycourtney.com/cakedecorating101/

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Top 5 Favorite Strawberry Birthday Cakes https://cakebycourtney.com/top-5-favorite-strawberry-birthday-cakes/ https://cakebycourtney.com/top-5-favorite-strawberry-birthday-cakes/#comments Wed, 30 Mar 2022 06:00:00 +0000 https://cakebycourtney.com/?p=7529 Top 5 Favorite Strawberry Birthday Cakes I have quite a few strawberry cake recipes that I absolutely love! Chocolate and strawberry are usually my go-to flavors whenever I’m picking out a dessert to try. Needless to say, I had fun reminiscing on all of these cakes as I put together this list of my top ...

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Top 5 Favorite Strawberry Birthday Cakes

I have quite a few strawberry cake recipes that I absolutely love! Chocolate and strawberry are usually my go-to flavors whenever I’m picking out a dessert to try. Needless to say, I had fun reminiscing on all of these cakes as I put together this list of my top 5 favorite strawberry birthday cakes for you. I tried to keep a good variety for all of the strawberry cake lovers! There are some that celebrate more of the tart side and then some that focus on the sweeter side of strawberries. I know you’ll find one or two that you’ll love!

top 5 favorite strawberry birthday cakes. www.cakebycourtney.com

One of the best things about strawberries is how many things you can pair them with. It can really make the perfect match with sweet or salty, so the options are almost endless! I loved creating all of these different strawberry birthday cake recipes, and especially loved eating them! I hope you and yours enjoy them as much as I have. 

Top 5 Favorite Strawberry Birthday Cakes

Favorite Strawberry Birthday Cake #1: Strawberry Cake

strawberry birthday cake. www.cakebycourtney.com

First up is my classic Strawberry Cake. I got the inspiration for this Strawberry Cake from the Cake Bar in Dallas. I went there with my brother when I was in town and I was blown away by it! The flavor and the moist cake layers were just unreal. I knew it was a recipe I would have to recreate, so I hope you enjoy my version of this Strawberry Cake. This would be a great birthday cake for those who love cream cheese frosting too! 

Favorite Strawberry Birthday Cake #2: Sweet and Salty Strawberry Pretzel Delight Cake

delicious strawberry birthday cake recipe. www.cakebcyourtney.com

This Strawberry Pretzel Delight Cake is heaven for sweet and salty lovers! This cake features yellow cake layers, strawberry buttercream, and a strawberry and pretzel crunch filling. If you’ve ever had the traditional Christmas strawberry pretzel salad, this is basically that in cake form! It is so delicious and has the perfect flavor and texture combination you’d want in a cake. 

Favorite Strawberry Birthday Cake #3: Strawberry Lemonade Cake

Celebrate your summer birthday with this strawberry lemonade cake! www.cakebycourtney.com

This Strawberry Lemonade Cake is a fun one! This would especially be a good strawberry birthday cake for those who celebrate birthdays in the spring or summer. This cake features a sweet and tart lemon curd filling–perfect for a strawberry lemonade cake, right? I just love the punch tart brings to any cake without it being too overwhelming. This cake also features a cream cheese frosting! There are so many different elements going on with this cake, but they all work together so beautifully. Your taste buds will be dancing after the first bite!

Favorite Strawberry Birthday Cake #4: Strawberries and Cream Cake

Top 5 Favorite Strawberry Birthday Cakes. www.iammichellegifford.com

This Strawberries and Cream Cake has a more natural strawberry flavor compared to my original Strawberry Cake. This natural flavor comes out because of the freeze-dried strawberries and strawberry puree reduction in the recipe. Something special about this cake is the added freeze-dried strawberries in the buttercream frosting. Make sure to read the notes on the original post for tips on keeping your buttercream from getting too thick from them. I can’t wait for you to try this strawberry birthday cake! 

Favorite Strawberry Birthday Cake #5: Chocolate Strawberry Nutella Cake

strawberry and chocolate birthday cake recipe. www.cakebycourtney.com

Chocolate and strawberry are one of the most classic combinations, so of course, I had to include this Chocolate Strawberry Nutella Cake on this list. And as you can see in the name, this cake is extra special because of the not-so-secret ingredient, Nutella. This cake features my dark chocolate cake layers, a plain layer of Nutella, Nutella frosting, and fresh strawberries. This is such a good one for those chocolate lovers who also don’t want to miss out on a sweet strawberry treat!

Top 5 Favorite Strawberry Birthday Cakes

I hope you enjoyed this post on my top 5 favorite strawberry birthday cakes! I know you don’t need a birthday (or really any celebration) as a reason to eat cake, but I thought I’d dedicate a post to those strawberry lovers who would always vote for some type of strawberry cake on their birthday! But if you’re up for a new birthday cake flavor, you’ve got to try THIS ONE!

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