Excited to share with you my Lemon Blueberry Cake recipe. The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake!

Lemon Blueberry Cake

This popular flavor combination has been done by many before, but I love how each cake or muffin or pancake recipe is a little different. One of my favorite versions of a Lemon Blueberry Cake is from Sweetapolita. Rosie’s recipe is one of the first cakes I ever made and I’ve always loved her flavor combinations and sprinkles!

Cake Layers

My version of a Lemon Blueberry Cake is inspired by Rosie’s cake. I’ve altered my lemon cake layers from my Lemon Bar Cake. The one difference you’ll see between the Lemon Bar Cake and this Lemon Blueberry Cake is that I’m not using lemon pudding mix. Instead, I’ve subbed some of my buttermilk with fresh lemon juice. The texture and flavor are just as awesome as the Lemon Bar Cake. I just decided to give you another option for a lemon cake in case you can’t get your hands on lemon pudding.

When you’re making the cake layers, make sure you allow for plenty of time (a couple of hours, usually) for the wet ingredients to get to room temperature. Room temperature ingredients are better absorbed by dry ingredients, and that helps your cake to rise better.

Size Matters

Also, try to find the smallest blueberries possible. The smaller the blueberries, the better they’ll stay in place as they bake in the cake batter. You’ll also want to make sure you dust your blueberries in flour to help prevent them from sinking, as well.

You can see some of my blueberries held great in their spot and some of the bigger ones definitely fell to the bottom.

The Most Delicious Lemon Buttercream

The buttercream for this cake is the same buttercream I use in my Lemon Bar Cake. To get a bright yellow color, you’ll want to add some yellow food coloring. I like using Americolor food gels. For the cake layers and buttercream, I added a few drops of “lemon yellow.”

Assembly

Don’t forget to:

• Chill your cake layers before assembly
• Pipe a rim of buttercream around the edge of your cake layers
• Not to overfill your cake layers with too much lemon curd. Save leftover curd to serve with each slice of cake (or to use on toast in the morning!)
• Apply a crumb coat before your final coat of frosting

Video Tutorial

Tools

You can find the spatulas and scrapers I used over on SHOP.CAKEBYCOURTNEY.COM.

You’ll also find my first cookbook, “CAKE, by Courtney” with this recipe and so many more HERE.

More Cakes to Love

• Mom’s Legendary Lemon Bars
• The Best Homemade Lemon Curd Recipe
• 3 Delicious Ways to Use Lemon Curd
• Blueberry Streusel Muffin Cake
• 5 Easy Lemon Cake Recipes From Scratch

Print

Lemon Blueberry Cake

Lemon cake layers with fresh blueberries, lemon curd and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon Blueberry Cake, Lemon Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1 tbsp (9 g) lemon zest, one large lemon
• 1/2 tsp (2.8 g) salt
• 3 tsp (12 g) baking powder
• 3 cups (345 g) cake flour
• 6 eggs whites, at room temperature
• 1/2 cup lemon juice about three large lemons
• 3/4 cup (194 g) buttermilk, at room temperature
• 1 cup (140 g) blueberries, try to find the smallest ones
• 3 drops yellow food coloring, optional (I used Americolor Lemon Yellow)

FOR THE CURD

• 1 cup (200 g) granulated sugar
• 1 tbsp (9 g) grated lemon zest, one large lemon
• 1/2 cup fresh lemon juice, about 3 large lemons
• 3 large eggs
• 4 egg yolks
• 4 tbsp (56.5 g) unsalted butter, cold

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• 4 drops yellow food coloring, optional (I used Americolor Lemon Yellow)
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want 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 round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, salt and baking powder. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Coat your blueberries in a tablespoon of flour and then gently fold them into the cake batter.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

• This element is best done a day or two ahead of stacking and decorating your cake.
• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Before applying the buttercream to your cake, use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

The post The Best Lemon Blueberry Cake with Lemon Curd and Lemon Buttercream first appeared on Cake by Courtney.

Is it Springtime Yet?

This winter is proving to be a long one and even though spring is supposed to officially start in just a couple weeks, I’m doubtful it will really come. We’ve had so much snow and so many freezing cold days this winter. And just when you think it’s over with the arrival of blue skies and 55 degree weather, winter comes back with a vengeance. It hit hard again last week for a couple days and I couldn’t help but dream of springtime… and spring baking. Flavor combinations started flooding my head and the one that seemed most appropriate was a cake inspired by lemon bars.

Lemon Bars

Why lemon bars, you ask? Well, this past weekend was my mom’s 60th birthday and she’s a huge fan of lemon bars. She actually makes the most delicious lemon bars and I’ve been eager to get another lemon cake recipe on the blog for a while. It seemed like the perfect inspiration for a new cake.

Plus, a few months ago, my brothers, sister and I decided to surprise my mom with US for her birthday! Yup, the four of us together would be our big gift to her. But I didn’t want to show up empty handed, and we all know that every birthday needs a cake… so, it was the perfect time to try out this new recipe.

Lemon Bar Cake

This cake has all the makings of a lemon bar, but in cake form, of course. I started with a shortbread crust that you’ll bake on it’s own for about 8 minutes. I then added a lemon cake on top of the crust. This lemon cake is so divine and would be equally delicious without the crust if you wanted to just have a basic lemon cake.

I’ve filled the inside with a lemon curd and lemon buttercream.

I realize that sounds like a lot of lemon, but trust me, it all blends so beautifully that it doesn’t feel over powdering. Plus, the savory shortbread crust is the perfect contrast to the tartness and sweetness of the rest of the cake.

I was able to share this cake with friends and family and it’s been a hit all around!

Tips:

• Make the lemon curd a few days in advance.
• Make sure not to put too much curd in between the layers so it doesn’t lose stability. Instead, use only about 1/4 to 1/3 cup curd in the cake and serve extra on the side of each slice.
• Make sure to use a sharp knife to cut the cake.

Enjoy!

Print

Lemon Bar Cake

Lemon cake layers baked on a shortbread crust, with lemon curd filling and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Lemon Bar Cake, Lemon Bars, Lemon Cake, Lemon curd

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Courtney Rich

Ingredients

FOR THE SHORTBREAD CRUST

• 1/4 cup (50 g) granulated sugar
• 12 tablespoons (169.5 g) unsalted butter room temperature
• 2 1/2 cups (300 g) all-purpose flour
• 1/2 teaspoon (2.8 g) Kosher salt

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 3/4 cup (350 g) granulated sugar
• 1/4 cup (2 oz.) instant lemon pudding mix
• 1/2 teaspoon (3 g) salt
• 2 teaspoons (8 g) baking powder
• 12 tablespoons (169.5 g) unsalted butter, at room temperature
• 1 1/4 cup (300 g) buttermilk, at room temperature
• 1 teaspoon (4.2 g) lemon extract
• 6 egg whites, at room temperature
• Yellow food coloring optional

FOR THE 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

FOR THE LEMON FROSTING

• 2 cups (452g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 4 tablespoons (60 g) heavy whipping cream
• Pinch of salt
• Yellow food coloring optional
• *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 SHORTBREAD CRUST

• Preheat the oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line each pan with parchment and spray again. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 to 2 minutes until creamy. Stir in the salt and flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Evenly divide the shortbread cookie crumbs into each cake pan (about 8 ounces in the 8-inch pans or 6 ounces in the 6-inch pans). Using the back of a spoon, press the shortbread cookie crumbs into an even layer on the bottom of the pan.
  

  Bake for about 6 minutes. Will be light in color. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat your oven to 325 degrees F. 
• In a medium size bowl, lightly whisk the egg whites and add the lemon extract. Set aside.
• In another medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until well combined, about two minutes. Scrape down the sides and bottom of the bowl to ensure all the batter has been incorporated. Continue to beat the batter on medium-high speed until smooth.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, right on top of the shortbread crust, about 16 oz of batter in each 8-inch pan or 12 oz in each 6-inch pan.
• Bake the cakes (on the shortbread crust) until a toothpick comes out with a few crumbs inserted into the center, about 25 to 30 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely. The cake will stick to the shortbread crust and flip out of the pan together.

FOR THE LEMON CURD

• Whisk the sugar, lemon zest, and lemon juice in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it's thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter, a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
• Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.
• Use wooden spoon to beat the frosting by hand for about 2 minutes to push out any air pockets. 

ASSEMBLY

• Spread a small dollop of buttercream onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of buttercream over the cake layer and pipe a rim of buttercream around the edge of the cake to create a barrier to the filling. Spread about 1/4 cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped buttercream and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the buttercream.
• Finish buttercream and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.
• The cake can be stored in the freezer for about a week, in an airtight container. Give the cake about 8 hours to return to room temperature before serving.

The post The Most Delicious Lemon Bar Cake first appeared on Cake by Courtney.

Disney World Millionaire Cake

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

What’s in the Millionaire Cake at Disney World?

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

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

What Is a Millionaire Cake?

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

Here’s the general breakdown:

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

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

Tips for Nailing It at Home

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

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

Why You’ll Love It

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

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

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

xo,
Courtney 🍰

Print

Millionaire Cake

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

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Millionaire Cake

Ingredients

For the Cake

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

For the Chocolate Ganache (make ahead of time)

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

For the Caramel (make ahead of time)

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

For the Shortbread Crumbs

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

For the Vanilla Buttercream

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

Instructions

For the Cake

• Preheat oven to 325 degrees. Spray the bottom of the three 8-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
• In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
• In a medium bowl or measuring cup, whisk together the eggs, buttermilk, water, oil and vanilla.
• With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 22 ounces of batter in each pan).
• Bake the layers for about 35 to 40 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 to 15 minutes, and then turn onto a rack to cool completely.

  When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be make a week ahead of time and wrapped in plastic wrap. If you'd like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.

For the Chocolate Ganache

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

For the Caramel

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

For the Shortbread Crumbs

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

For the Vanilla Buttercream

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

Assembly

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

The post Copycat Disney World Millionaire Cake first appeared on Cake by Courtney.

What Is Peanut Butter Sheet Cake?

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

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

Why This Is the Easiest Dessert to Make

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

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

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

How to Make a Moist Peanut Butter Cake

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

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

Frequently Asked Questions

Can I make peanut butter sheet cake ahead of time?

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

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

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

Can I freeze peanut butter sheet cake?

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

How do I store leftovers?

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

Can I add chocolate to this cake?

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

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

Print

Peanut Butter Sheet Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

For the Cake

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

For the Frosting

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

Instructions

For the Cake

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

For the Frosting

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

The post The Best Peanut Butter Sheet Cake You’ll Ever Make first appeared on Cake by Courtney.

Happy Mother’s Day!

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

Triple Chocolate Banana Cake

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

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

Chocolate Banana Cake Layers

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

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

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

Banana Cream Filling

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

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

Chocolate Buttercream

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

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

Video Tutorial

Print

Triple Chocolate Banana Cake

Chocolate, chocolate chip banana cake layers with banana cream filling and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Cake, Banana Chocolate Cake, Chocolate Banana Cake, chocolate buttercream, Chocolate Cake, Intermediate, Triple Chocolate Banana Cake

Servings 20 people

Ingredients

FOR THE CAKE

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

FOR THE BANANA CREAM FILLING

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

FOR THE BANANA CREAM FILLING

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

The post Triple Chocolate Banana Cake first appeared on Cake by Courtney.

Light and Fluffy Strawberry Cake

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

New and Improved Strawberry Cake Recipe

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

Ingredients You Need for Strawberry Cake

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

Tips for Making a Moist Cake from Scratch

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

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

Print

Light and Fluffy Strawberry Cake

Flavorful and tender strawberry cake layers with strawberry buttercream.

Course Dessert

Cuisine Cake

Keyword Strawberry, Strawberry Buttercream, strawberry cake

Ingredients

For the Strawberry Puree

• 2 pounds strawberries, fresh or frozen

For the Cake

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

FOR THE BUTTERCREAM

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

Instructions

For the Strawberry Puree

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

For the Cake

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

For the Buttercream

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

The post Light and Fluffy Strawberry Cake with Strawberry Buttercream first appeared on Cake by Courtney.

Lemon Kit Kats

During a recent visit to the grocery store, I found myself meandering down the candy aisle. Not something I usually do, but it’s nearly Easter, which means Easter candy! How could I resist?! I quickly locked eyes on a bright yellow bag of Kit Kats. Before you question my pick in candy, you must know – these weren’t just any Kit Kats. No, these were special. These were LEMON Kit Kats.

If you’re new here, I must inform you that my love of lemon desserts and treats has grown immensely over the years – thanks to my mom’s influence. (She loves all things lemon and makes the most delicious lemon bars – which inspired my Lemon Bar Cake). I used to pick chocolate without hesitation, but now, lemon flavored desserts have me thinking twice about my usual quick jump to chocolate or peanut butter (my other go-to). Sometimes the freshness and tartness of lemon really hits the spot.

And this cake does just that!

Lemon Kit Kat Cake

To recreate the Lemon Kit Kat candy bar in a cake, I made lemon cake layers, a lemon white chocolate buttercream, and a lemon white chocolate wafer cookie crunch filling.

The lemon cake is fluffy and moist, thanks to a combination of egg whites, lemon instant pudding mix, and a heaping one and a quarter cup buttermilk! I think the lemon instant pudding mix is a must, but if it’s something you can’t get your hands on, add an extra teaspoon of lemon emulsion and the zest of one lemon to the cake batter in place of it.

For the buttercream, we’re using my white chocolate buttercream and a bit of lemon emulsion (you can also use extract). This replicates the white chocolate coating on the outside of the KitKat bars and is an extremely delicious combination.

Wafer Cookie Crunch Filling

To mimic the crunch of the wafer from the Kit Kat bar, we’re taking some inspiration from Milk Bar and making a crunch filling. Christina Tosi, founder of Milk Bar, often takes elements like pretzels and potato chips, bakes them with butter, brown sugar, and milk powder, and then coats the clusters with white chocolate to give her cakes a layer of texture that doesn’t get soggy.

For the wafer cookie crunch, you’ll want to grab wafer cookies like Loacker lemon cream-filled wafer cookies. If you can’t find lemon flavored wafer cookies, you can absolutely use vanilla wafer cookies, like Voortman’s. With the vanilla wafer cookies, you’ll want to add the zest of a second lemon to the recipe below.

Once we bake the crushed wafer cookies with milk powder and butter, we get crunchy clusters that we’ll then coat with white chocolate. Once that white chocolate hardens, it ensures the clusters maintain their crunch.

One note about the filling – it’s highly munchable. Try to save a little for the cake

How to Make a Moist Cake from Scratch

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

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the butter, sugar, oil and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• 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.

More Lemon Cakes to Love

Print

Lemon Kit Kat Cake

Lemon cake layers with wafer cookie crunch and white chocolate lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Kit Kat, Kit Kat Cake, KitKat, Lemon Cake, Lemon Kit Kat Cake, Lemon white chocolate buttercream

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1 3/4 cup (350 g) granulated sugar
• 1/4 cup (2 oz.) instant lemon pudding mix
• 6 large egg whites, at room temperature
• 1 1/4 cup (300 g) buttermilk, at room temperature
• 1 teaspoon (4.2 g) lemon extract or emulsion
• Yellow food coloring optional

FOR THE WAFER COOKIE CRUNCH FILLING

• 1 1/2 cups (75 g) milk powder, divided
• 8.8 ounces (250 g) lemon wafer cookies, crushed but not finely ground
• zest of one lemon
• 1/2 cup (113 g) unsalted butter, melted
• 6 ounces white chocolate chips, melted

FOR THE LEMON WHITE CHOCOLATE BUTTERCREAM

• 6 ounces white chocolate chips
• 1/4 cup (60 g) heavy whipping cream
• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 2 teaspoons (8.4 g) lemon extract or emulsion
• Pinch of salt
• Yellow food coloring, optional

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In another medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium-high speed, until light and fluffy, about 2 to 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 additions. Stir in the lemon extract or emulsion.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, about 16 ounces of batter in each pan.
• Bake the cakes, about 20 to 25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.

FOR THE WAFER COOKIE CRUNCH FILLING

• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, stir together 1 cup of the milk powder, the wafer cookies, and lemon zest.
• Pour in the melted butter and stir the mixture until the wafer cookies are "wet."
• Spread the cookie clusters on the baking sheet and bake for 15 minutes. Let cool completely.
• In a medium size mixing bowl, combine the baked cookie clusters and the additional 1/2 cup milk powder.
• Pour the white chocolate over the crumbs and toss until the clusters are covered. Spread the clusters are parchment to dry.

FOR THE BUTTERCREAM

• In a microwave safe bowl, combine the white chocolate and heavy cream. Heat in 30 second intervals, stirring between each, until the white chocolate is melted and the mixture is smooth. Set aside to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until light and fluffy, about 2 minutes.
• Gradually add the white chocolate ganache and mix until the mixture is smooth. Turn the mixer off and scrape down the sides and bottom of the bowl.
• With the mixer on low, gradually add the powdered sugar, followed by the lemon extract and salt. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for an additional 3 to 5 minutes.

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Evenly spread about 1 cup of buttercream over the cake. Cover with the wafer cookie crunch. Pat the clusters into place.
• Place a second cake layer on the filling and repeat step 2.
• Place the third cake layer, top side down, on top of the second layer of filling. Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining buttercream. Top with more wafer cookie clusters.

Notes

*If you can’t find the lemon flavored wafer cookies, you can use vanilla wafer cookies. Add the zest of a second lemon to the recipe. 

**These cake layers bake about 1.25″ tall. If you want thicker cake layers, you can use two 8-inch pans or 1.5x the recipe. For both, the bake time will increase about 10 minutes.

The post Best Ever Lemon Kit Kat Cake with Lemon White Chocolate Buttercream first appeared on Cake by Courtney.

Peanut Butter Brookie Pie

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

Inspiration from Buzzy Bee Bakery

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

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

What Is a Brookie Pie?

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

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

Ingredients You’ll Need for a Peanut Butter Brookie Pie

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

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

Tips for Making this Peanut Butter Brookie Pie

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

Print

Peanut Butter Brookie Pie

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

Course Dessert

Cuisine Pie

Keyword No bake pie, Peanut Butter Brookie Pie, Pie

Ingredients

For the Cookie Crust

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

For the Brownies

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

For the Cheesecake Filling

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

For the Chocolate Whipped Cream

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

Add-Ins

• 10 Reese’s Peanut Butter Cups
• Chopped peanuts

Instructions

For the Cookie Crust

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

For the Brownies

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

For the Cheesecake Filling

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

For the Chocolate Whipped Cream

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

Assembly

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

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

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

Ingredients You Need for Mint Brownies

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

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

How to Make Mint Brownies From Scratch

Step 1: Prepare the Brownies

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

Step 2: Make the Mint Frosting

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

Step 3: Prepare the Chocolate Ganach

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

Step 4: Slice and Enjoy!

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

More Recipes You’ll Love to Bake

• Grasshopper Pie Cake
• Mint Cookies
• Grasshopper Pie

Print

Mint Brownies

Delicious chewy brownies with mint frosting and chocolate ganache.

Course Dessert

Cuisine Brownies

Keyword Brownies, Mint Brownies

Ingredients

For the Brownies

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

For the Mint Frosting

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

For the Chocolate Ganache

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

Instructions

For the Brownies

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

For the Mint Frosting

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

For the Chocolate Ganache

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

  Makes 15-20 brownies.

The post Mint Brownies first appeared on Cake by Courtney.

Dubai Chocolate Bar Cake

The Dubai Chocolate Bar has taken social media by storm, quickly going viral due to its luxurious branding, unique flavors, and over-the-top presentation. After seeing this chocolate bar all over social media and getting requests from followers to make a cake inspired by this trendy treat, I had to try one!

What is a Dubai Chocolate Bar?

The Dubai Chocolate Bar is marketed as a premium chocolate experience. This bar is known for its rich, high-quality ingredients, smooth texture, and indulgent taste. Many people are drawn to its gold-wrapped packaging too. Influencers and foodies have shared videos of themselves unwrapping and tasting the chocolate, praising its decadent flavors and velvety consistency. The viral appeal is also fueled by the exclusivity of the product—it’s not widely available, making it highly desirable – and EXPENSIVE. A single bar costs between $10-$30, depending on where you buy it. Luckily, we’re starting to see a ton of copycat recipes you can make at home for less.

Dubai Chocolate Bar Inspired Cake

What are my thoughts on the chocolate bar? It’s delicious… but not worth the $20 I spent on it. I personally love dark chocolate, so the milk chocolate didn’t do much for me. However, I did love the filling! Made with pistachio paste and toasted Kataifi, the Dubai chocolate bar filling had a great flavor and delicious texture. Definitely something I was excited about putting in a cake.

And as much as I love my dark chocolate, I wanted to stay true to the elements of the bar by using my milk chocolate cake. For the cake layers, I cut down the recipe used in my Twix Cake. Instead of three layers, we’re making two layers of the chocolate cake and then cutting each layer in half so we have four thin layers, allowing us to get plenty of filling and chocolate buttercream!

Let’s talk about the filling…

What is Kataifi?

Kataifi is a type of shredded phyllo dough used in Middle Eastern, Greek, and Turkish desserts. It has a delicate, thread-like texture and becomes crispy when baked.

I used pre-shredded and toasted Kataifi for the filling of my cake, but you can definitely make your own:

HOMEMADE KATAIFI: You can make homemade Kataifi by shredding phyllo dough and then toasting it in a large fry pan with a couple tablespoons of butter.

How to Make Homemade Pistachio Paste

For the pistachio paste, you can use store-bought (I really like this one: FIND IT HERE), or you can make your own.

To make homemade pistachio paste for the Kataifi filling, you need 6 ounces of shelled pistachios.

• I like to remove the skin to get a more green pistachio paste color. To do so, bring a small pot filled with 2 cups water to a boil.
• Soak the pistachios for about 30 seconds.
• Drain the water and put the pistachios on a clean kitchen towel.
• Rub it gently to peel off the brown skin.
• In a food processor, process the cleaned pistachios for about 2 minutes. The pistachios should start becoming a paste.
• To thin out the paste, add a tablespoon of water. Continue to add additional tablespoons of water until the mixture becomes smooth (like a nut butter). You’ll likely use 4-5 tablespoons of water.
• Optional add-ins to the pistachio paste: 1 tablespoon tahini (this is in the filling of the Dubai chocolate bar but I don’t think is necessary for the cake); 1 to 2 tablespoons sugar if you want the paste a little sweeter.

Print

Dubai Chocolate Bar Cake

Milk chocolate cake layers with a pistachio and toasted phyllo dough filling and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate, Dubai Chocolate Bar, Dubai Chocolate Bar Cake, Pistachio

Ingredients

FOR THE MILK CHOCOLATE CAKE (this is 2/3 recipe of my milk chocolate cake to fit two 8-inch pans)

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/2 cup (110 g) brown sugar
• 2/3 cup (133 g) granulated sugar
• 3 large or extra large eggs, room temperature
• 2/3 teaspoon (2.8 g) vanilla extract
• 1/3 cup (80 g) sour cream, room temperature
• 2 1/6 cups (267 g) cake flour
• 1/3 cup + 1 tablespoon (33 g) cocoa powder
• 2/3 teaspoon (4 g) salt
• 1 1/3 cups (320 g) buttermilk, room temperature
• 1 tablespoon (14 g) white distilled cooking vinegar
• 1 2/3 teaspoons (6.7 g) baking soda

For the Filling

• 1 cup Pistachio Paste homemade or store bought (see NOTE)
• 1/2 cup toasted Kataifi homemade or store bought (see NOTE)

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 10 ounces semi-sweet chocolate
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 tablespoon (13 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray two 8-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, cocoa powder, and salt to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, add the eggs one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Continue to beat on medium-high speed for about 2 minutes, until smooth. Add the vanilla and stir to combine.
• Turn the mixer to low speed and add 1/3 of the flour mixture to the butter mixture. Mix until just incorporated and then add half of the buttermilk, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until just incorporated.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Gently fold in the sour cream.
• Divide the batter evenly between the prepared pans (about 22-23 ounces in each pan) and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.
• When cooled completely, torte the layers evenly, using a serrated knife or cake leveler. You should have 4 thin layers.
• Layers can be wrapped with plastic wrap and frozen to stay fresh. If the layers are totally frozen when you want to decorate the cake, let the layers sit at room temperature for about 30-60 mins to thaw.

For the FILLING

• Combine the pistachio paste and toasted Kataifi in a small mixing bowl. Stir to combine.
• If making homemade versions of each, follow the instructions in the notes below or blog post above.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the cream for about a minute. Pour the hot cream over the chocolate chips. Stir to melt the chocolate and create a smooth ganache. Set aside to cool slightly.
• In a bowl fitted with a paddle attachment, beat the butter on medium high until light in color and fluffy in texture, about 3 minutes.
• With the mixer on medium speed, gradually add the chocolate ganache to the butter. Scrape the sides of the bowl and mix again until the mixture is smooth and silky.
• With the mixer on low speed, gradually add the powdered sugar. Beat on low speed for 1 minute, or until the powdered sugar is fully incorporated.
• Add the vanilla and salt and beat until combined.
• Scrape down the sides and bottom of the bowl again, and then turn the mixer to medium-high speed and beat the buttercream for about 3 to 5 minutes. The mixture should be silky and smooth and lighter in color.
• If the buttercream seems too soft, you can refrigerate it for about 15 to 20 minutes before using.

FOR THE ASSEMBLY

• Place the first cake layer on a cake board. Pipe a rim of buttercream around the edge of the cake and then spread about half of the pistachio filling evenly over the layer, making sure not to go over the edge of the cake.
• Place the second cake layer on top of the filling and evenly spread one cup of the chocolate buttercream on the cake.
• Place the third cake layer on top of the buttercream, pipe a rim of buttercream around the edge, and spread the remaining pistachio filling on it.
• Place the final cake layer, top side down, on the filling.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze for about 10 to 15 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with remaining buttercream.

Notes

1. HOMEMADE PISTACHIO PASTE: you’ll need 6 ounces of shelled pistachios. To remove the skin, bring a small pot filled with 2 cups water to a boil. Soak the pistachios for about 30 seconds. Drain the water and put the pistachios on a clean kitchen towel. Rub it gently to peel off the brown skin.

In a food processor, process the cleaned pistachios for about 2 minutes. The pistachios should start becoming a paste. To thin out the paste, add a tablespoon of water. Continue to add additional tablespoons of water until the mixture becomes smooth (like a nut butter).

Optional add-ins to the pistachio paste: 1 tablespoon tahini (this is in the filling of the Dubai chocolate bar but I don’t think is necessary for the cake); 1 to 2 tablespoons sugar if you want the paste a little sweeter.

FOR THE HOMEMADE KATAIFI: You can make homemade Kataifi by shredding phyllo dough and then toasting it in a large fry pan with a couple tablespoons of butter.

The post Dubai Chocolate Bar Cake first appeared on Cake by Courtney.

Lemon Oreo Cake

I’m so excited to share my new Lemon Oreo Cake with you. If you’ve tried my Golden Oreo Cake or even my Cookies and Cream Cake, you are going to love this cake! We’re using the same filling from those cakes with the lemon Oreos.

The base of the cake is light and fluffy 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.

We’ll top this bright and happy cake off with lemon buttercream.

Ingredients You Need for this Lemon Oreo Cake

• Cake flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Lemon extract or lemon emulsion
• Egg
• Buttermilk
• Lemon Oreos

How to Make Moist Cake Layers from Scratch

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

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray the pans with nonstick spray, line with parchment and spray again.
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry 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.

Oreo Whipped Cream Cheese Filling

If you haven’t tried this whipped cream cheese filling, be prepared to fall in love! This tangy, sweet filling pairs so well with the lemon Oreos. It’s also great with peanut butter Oreos, regular Oreos, and golden Oreos! In fact, I’m pretty sure it’s a perfect pairing to any Oreo flavor!

Ingredients You’ll Need for this Recipe

• Cream cheese
• Heavy whipping cream
• Powdered sugar
• Lemon Oreos

How to Make the Whipped Cream Cheese Filling

To make this filling, you basically have three steps:

• Whip the heavy whipping cream to stiff peaks
• Beat the cream cheese and powdered sugar until smooth
• Fold the whipped cream and Oreos into the cream cheese mixture

NOTE: you can make the filling ahead of time and store it in the refrigerator until you’re ready to assemble your cake. HOWEVER, do not add the Oreos until you’re ready to assemble.

Alternatively, you can also assemble the entire cake ahead of time and freeze it. The cookies will keep most of their crunch this way too.

Lemon Buttercream

The lemon buttercream on this Lemon Oreo Cake is truly the cherry on top! This light and fluffy lemon buttercream isn’t too strong, but instead, adds just another subtle layer of the lemon flavoring to this delicious cake.

Ingredients You’ll Need for this Recipe

• Unsalted butter
• Powdered sugar
• Heavy whipping cream
• Lemon extract
• Salt
• Food coloring, optional
  

How to Make the Best Buttercream Frosting

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

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

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

Other Oreo-Inspired Cakes You’ll Love

Print

Lemon Oreo Cake

Light and fluffy lemon Oreo cake layers with a whipped cream cheese and lemon Oreo filling and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Lemon, Lemon buttercream, Lemon Cake, Lemon Oreo, Lemon Oreo Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 2 eggs, room temperature
• 2 egg whites, room temperature
• 1 teaspoon (4.2 g) lemon extract
• 1 1/4 cups (300 g) buttermilk, room temperature
• 12 Lemon Oreos, crushed into chunks

FOR THE FILLING

• 3/4 cup (173 g) whipping cream
• 2 cups (250 g) powdered sugar
• 6 ounces cream cheese
• 8 Lemon Oreos, broken into chunks

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 1/4 cup (57.75 g) heavy cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, second half of 1/2 buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

  Fold in the crushed lemon Oreos
• Evenly divide the batter between the three pans (about 18 ounces) and bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely.

  (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
• In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar. Beat for a couple minutes until smooth.
• Fold in the whipped cream to the cream cheese mixture until no streaks of whipping cream remain.

  Fold in the lemon Oreos.
• NOTE: Best to make right before you assemble the cake so the cookies don't get soggy. If you want to make this ahead of time, just leave out the Oreos until you're ready to assemble.

FOR THE BUTTERCREAM

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

ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
• Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
• Place final cake layer, top side down.
• Crumb coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting. 
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.

The post Light and Fluffy Lemon Oreo Cake with Lemon Buttercream first appeared on Cake by Courtney.

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

Mint Flavored Cakes

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

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

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

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

Ingredients You Need for this Recipe

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

How to Make Mint Oreo Cake

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

How to Make Moist Cake Layers

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

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

Chocolate Mint Oreo Buttercream

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

Ingredients You Need for this Buttercream

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

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

How to Make Buttercream Frosting

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

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

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

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

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

Similar Recipes You’ll Love

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

Print

Mint Oreo Cake with Chocolate Mint Oreo Buttercream

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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

Fresh Mint Chocolate Chip Cake

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

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

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

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

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

Ingredients You Need for the Cake

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

How to Make Mint Chocolate Chip Cake Layers

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

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

Mint-Infused Sugar

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

How to Make Mint-Infused Buttercream

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

Ingredients You Need for the Buttercream

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

Similar Recipes You’ll Love

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

Print

Fresh Mint Chocolate Chip Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

ASSEMBLY

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

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

Moist Chocolate Banana Cake

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

Why You’ll Love This Chocolate Banana Bundt Cake Recipe

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

Ingredients You’ll Need for this Homemade Bundt Cake Recipe

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

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

How to Make Chocolate Banana Bundt Cake

1. Prep Your Bundt Pan

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

2. Mix the Dry Ingredients

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

3. Mix the Wet Ingredients

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

4. Combine and Add Chocolate Chips

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

5. Bake

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

6. Cool and Serve

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

Pro Tips for the Best Chocolate Banana Bundt Cake

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

FAQs

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

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

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

How to Make Chocolate Banana Bundt Cake: Video Tutorial

Final Thoughts

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

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

Print

Chocolate Banana Bundt Cake

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

Course Dessert

Cuisine Cake

Keyword Banana Cake, Banana Chocolate Cake, Beginner, Bundt Cake, Chocolate Banana Cake, Chocolate Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, at room temperature
• 1 1/2 cups (300 g) granulated sugar
• 1/3 cup (64 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1 1/2 cups (364 g) mashed bananas, about 4 medium-sized
• 1 tsp (4.2 g) vanilla extract
• 2 1/2 cups (310 g) all purpose flour
• 1/2 cup (75 g) dark cocoa powder
• 2 tsp (8 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (6 g) salt
• 3/4 cup (193 g) buttermilk, at room tempetaure
• 3/4 cup (176 g) sour cream, at room temperature
• 1/2 cup (93 g) mini chocolate chips, before adding chocolate chips to cake batter, make sure to toss them in a little bit of flour. This helps prevent the chips from sinking to the bottom of the cake while the layers bake.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with non-stick spray and dust with flour, granulated sugar or cocoa powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugars on medium-high speed until light and fluffy, about 2 minutes.
• Gradually add the eggs, scraping the sides of the bowl with each addition, Mix for about 2 minutes on medium speed after all the eggs are added.
• Add the mashed bananas and vanilla. Stir until combined.
• In a medium sized mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
• In a small mixing bowl, stir together the buttermilk and sour cream.
• With the stand mixer on low speed, alternately add the the flour mixture and the buttermilk mixture, starting and ending with the flour. Mix just until the ingredients are combined.
• Fold in the mini chocolate chips.
• Pour the batter into the prepared pan and bake for 75 to 80 minutes. (You can also increase the baking temp to 350 F and bake for 50-60 minutes – either option will work for this cake).
• Let the cake cool completely in the bundt pan before inverting it onto a wire rack or your cake stand. This helps prevent the cake from sticking to the sides.

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

Chocolate Chip Caramel Bars

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

Why You’ll Love These Chocolate Chip Caramel Bars

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

Ingredients You’ll Need

To make these decadent bars, gather the following:

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

Step-by-Step Instructions

1. Preheat and Prep

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

2. Make the Caramel and Cookie Dough

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

3. Layer the Bars

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

4. Bake and Cool

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

Pro Tips for Perfect Bars

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

FAQs

Video Tutorial: How to Make Chocolate Chip Caramel Bars

Chocolate Chip Caramel Bars

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

Don’t Forget to Pin It!

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

Print

Chocolate Chip Caramel Bars

The most delicious chocolate chip cookie bars filled with caramel.

Course Dessert

Cuisine Bars

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

Ingredients

Ingredients

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

Instructions

Instructions

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

Notes

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

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

Valentine’s Day Cake

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

What You Need For This Red Velvet Bundt Cake

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

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

Red Velvet Bundt Cake

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

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

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

Cream Cheese Icing

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

Cake Making Tips

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

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

More Cakes You’ll Love

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

Print

Red Velvet Cake Bundt Cake

Tender and moist red velvet cake with cream cheese icing.

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE ICING

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

Instructions

FOR THE CAKE

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

FOR THE ICING

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

The post The Best Red Velvet Bundt Cake with Cream Cheese Glaze first appeared on Cake by Courtney.

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

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

What You Need to Make this Chocolate Lava Cake Recipe

Ingredients

For this recipe, you’ll need:

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

Equipment

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

How to Make Chocolate Lava Cakes

Step 1: Prepare Your Ramekins

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

Step 2: Melt the Chocolate and Butter

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

Step 3: Make the Batter

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

Step 4: Fill the Ramekins

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

Step 5: Bake to Perfection

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

Step 6: Serve and Enjoy

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

Tips for Success

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

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

Video Tutorial

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

Print

Chocolate Lava Cakes

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

Course Dessert

Keyword Chocolate Lava Cake

Servings 6

Ingredients

For the Lava Cakes

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

For the Hazelnuts

• 1/2 cup hazelnuts, chopped

For the Whipped Sour Cream Topping

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

Instructions

For the Lava Cakes

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

For the Hazelnuts

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

For the Sour Cream Topping

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

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

Hudson’s Cookies

On a recent trip to visit my mom and sister in San Juan Capistrano, we stopped by Hudson’s Cookies and tried one of the most delicious cookies I’ve ever had. It was an Oatmeal Butterscotch Salted Caramel Cookie. Made with mini butterscotch morsels, a chewy center, and ribbons of caramel candy on top – it was so memorable, we went back the next day for more.

I knew immediately I wanted to recreate it or at least create something like it, and over the last couple weeks, I’ve worked my way through SEVEN versions of this cookie to create a copycat Hudson’s Cookies.

The good news? We got ourselves a real winner for a next-level oatmeal cookie recipe! It’s not identical to the Hudson’s cookie, but it’s close and it was a a huge hit with my family. In fact, Ryan declared it one of the best things I’ve ever made and his second favorite cookie of mine (first place for him are my Biscoff Sandwich Cookies). Here’s a clip of his review:

Oatmeal Butterscotch Salted Caramel Cookies

My goal, whenever I’m recreating something I’ve had at a restaurant or bakery, is to get the flavor and texture as close to the original as possible. So, a couple notes about the original cookie:

• First, they use mini butterscotch morsels (not something commonly found at the grocery store, unfortunately).
• Second, I could barely taste the oatmeal (I knew it was there, but it seemed to me they used quick-cooking oats because I could barely see oats in the cookie).
• Third, the caramel candy ribbon on top was utterly divine but as I talked to one of the bakers at Hudson’s, the way the caramel was made sounded a bit tricky for us every-day bakers.

Why am I telling you all this?

It plays a big part in how I developed my recipe and what you see below. Mini butterscotch morsels are hard to find at the grocery store. In fact, I could only find them in bulk on Amazon. Instead of using the mini morsels, I stuck with the regular size but I do highly suggest (if you can) that you use the Guittard butterscotch chips. The flavor is 10x better than the Nestle Toll House butterscotch morsels.

For oats, I used quick-cooking oats. These flakes are smaller than rolled oats and provide a texture more similar to the Hudson’s Cookies than rolled oats.

And for the caramel candy ribbon, I played around with making it according to the baker’s instructions but thought it was a little complicated, so I have a recipe and instructions for making the caramel pieces separately and adding them to the cookies after the cookies bake.

Also, in my 7th and final round of recipe testing, I added a little extra butter and browned the butter. GAME CHANGER. It really solidified our love of these cookies. These aren’t just your typical oatmeal butterscotch cookies, that’s for sure!

How to Brown Butter

Like I said, this element is a game changer to the cookies. If you’ve never browned butter before, it’s actually super simple, but make sure you don’t burn it. To brown butter, melt unsalted butter in a light-colored pan over medium heat, stirring occasionally. As it melts, it will foam, then turn golden brown with a nutty aroma; remove it from the heat immediately to prevent burning.

How to Make the Caramel Candy Pieces

The caramel candy pieces really take these cookies to the next level! To make the hard caramel (this isn’t like a caramel sauce), you’ll actually follow similar steps to my salted caramel but you won’t add very much heavy cream. In fact, we’re only adding a tablespoon. This gives us an extra minute or so to spread the caramel on silpat or parchment before it hardens.

As the sugar mixture is cooking, we want to keep an eye on it. You don’t need to stir it but watch for it to change color. You know it’s done cooking when it reaches a light brown, caramel color (about 350-360 F). As soon as it gets to that point, turn the heat off and add the cream, vanilla and salt while stirring with a spatula or wooden spoon.

Immediately pour the caramel onto the silpat mat or parchment paper and use spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

How to Make Oatmeal Butterscotch Salted Caramel Cookies: Video Tutorial

Print

Oatmeal Butterscotch Salted Caramel Cookies

The most delicious oatmeal cookie with brown butter, butterscotch chips, and salted caramel candy pieces.

Course Dessert

Cuisine Cookies

Keyword cookies, oatmeal butterscotch cookies, oatmeal butterscotch salted caramel cookies, Oatmeal Cookies

Servings 17 3.4 oz cookies

Ingredients

For the Caramel Pieces

• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon heavy whipping cream (optional)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

For the Cookies

• 1 1/4 cups unsalted butter cut into pieces
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups brown sugar packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 12 oz bag butterscotch chips I highly recommend Guittard

Garnish

• Flakey salt

Instructions

For the Caramel

• Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved.
• Let the sugar mixture cook on medium heat, without stirring it. Stirring increases the chances of crystallization.
• Don’t go far, though. Once the sugar mixture starts changing color, the cooking process moves fast and we don’t want to burn it.
• When the mixture reaches a caramel color, about 360 F, turn off the heat and add the vanilla and salt. If using cream, add it here but make sure you spread the caramel really thin in the next step. NOTE – if the caramel isn't cooked enough, it won't harden with the addition of the cream.
• Immediately pour the caramel on a silpat mat or parchment paper and use a spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

For the Cookies.

• Preheat the oven to 375 F. Line baking sheets with parchment paper. Set aside.
• In a medium size saucepan, add the butter (cutting into cubes beforehand helps the butter cook more evenly).
• Cook the butter over medium heat for a couple minutes to brown. You will hear the butter sizzle and then it will start to foam. When it gets to that point, use a wooden spoon or spatula to move the foam out of the way so you can see the butter changing color. You want to cook the butter so that it gets to a light brown and has brown specs. You’ll truly be able to smell when it’s done. It’s heavenly.
• Turn the heat off and let the melted butter cool slightly, about 10 to 15 minutes.
• In a medium-size mixing bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
• In a medium size mixing bowl, combine the brown butter, brown sugar and granulated sugar. Mix until combine. You can do this with a stand mixer, a hand mixer, or even a wooden spoon because the butter is melted.
• Add the eggs and vanilla and mix until combined.
• Stir in the flour mixture until no streaks of flour remain.
• Add the oats and the butterscotch chips and fold to combine.
• Using a large cookie scoop, make 3.5-ounce cookie dough balls. (If you make smaller cookies, just remember the baking time will decrease a little).
• I place all the pre-made cookie dough balls on one baking sheet and then freeze the dough for 15 minutes.
• Freezing the dough helps the butter set, which helps the cookies keep a little more shape and height as they bake.
• Once the dough is chilled, place 8 balls of dough on a baking sheet. I do three down the sides and two in the middle, so there’s plenty of room between them all.
• Bake for 7 to 8 minutes. The cookies will look slightly underdone on top. That’s okay.
• As soon as the cookies are out of the oven, place the caramel pieces in the center of the cookies. It’s okay if you push down on them a little. Load them up with caramel pieces and then sprinkle with flakey salt.
• Allow to cool completely (or at least 30 minutes) before eating so the cookie centers set a little.

The post Oatmeal Butterscotch Salted Caramel Cookies first appeared on Cake by Courtney.

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

White Chocolate Raspberry Brownie Cake

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

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

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

How to Make White Chocolate Cake

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

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

Success!

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

FAQ About White Chocolate Cake

Tips for Making Moist Cake From Scratch

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

Easy Raspberry Cream Filling

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

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

The Best White Chocolate Buttercream

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

How to Make the Best Buttercream Frosting

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

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

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

Convert This Cake

How to Make a Layered Cake a Sheet Cake or Cupcakes

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

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

Sheet Cake

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

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

Cupcakes

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

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

Cake Stands for This Cake

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

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

Other Recipes You’ll Love

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

Print

White Chocolate Raspberry Brownie Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE RASPBERRY CREAM FILLING

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

For the Brownies

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

For the Ganache

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE RASPBERRY CREAM FILLNG

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

For the Brownies

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

For the Ganache

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

Assembly

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

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

Marble Loaf Cake

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

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

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

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

How to Turn the Marble Loaf Cake Into a Layered Cake

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

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

INSTAGRAM VIDEO TUTORIAL AND RECIPE FOR LAYERED CAKE

More Recipes to Love

Print

Marble Loaf Cake with Peanut Butter Buttercream

Course Dessert

Cuisine Cake

Keyword Marble Cake, Marble Loaf Cake, Peanut Butter Buttercream

Ingredients

For the Cake

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

For the Buttercream

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

The post The Best Marble Cake with Peanut Butter Buttercream first appeared on Cake by Courtney.

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

New Year, New Plan

As I was planning my cakes a couple of years ago, I set out to include a few untraditional cakes. And by “untraditional,” I mean, untraditional for me. I love making layered cakes, but there are so many other types of cakes out there and I feel like I was doing you a disservice not featuring them. Of course, layered cakes are still what you’ll mostly see around here, but I love sprinkling in other desserts on occasion. And now, you’ll see a few other types of cakes every once in a while too!

Flourless Chocolate Cake

First up on my “untraditional” Cake by Courtney cake list was a Flourless Chocolate Cake. I’ve always loved a simple flourless chocolate cake and February felt like the perfect time to create my own. I mean, can you think of a more perfect Valentine’s dessert!?

What is Flourless Chocolate Cake?

As I researched flourless chocolate cakes, I noticed nearly every recipe used the same seven ingredients: water, sugar, chocolate, butter, eggs, vanilla, and salt. The difference between recipes was just the amount of each ingredient the author used.

I also noticed that the majority of recipes use a cake “bath.” You may have seen this technique in my Creme Brûlée Cake with the custard layer. By placing your cake pan in a bath of water while it bakes, you add moisture to your oven. The added moisture ensures your cake doesn’t crack too much (which tends to happen to a flourless cake since there are no flour or leavening agents). The water bath also helps ensure that you get an even, steady bake. Since we don’t use any flour or leavening agents in this cake, the slow, steady bake will help the cake to rise evenly. You’ll also notice that without flour and leavening agents like baking powder and baking soda, the cake may settle and sink a little bit after you remove it from the oven. Don’t stress. That’s normal.

Another quick note about this cake – it’s a great one to make ahead of time. In fact, I think it’s best to make it the day before you want to serve it. You’ll just cover the cake pan with plastic wrap and refrigerate it overnight.

Raspberry Sauce

With a dark, decadent chocolate cake, I wanted to compliment it with a couple of additional elements to help balance all the richness. The first is a simple raspberry sauce made with frozen raspberries, sugar, and corn starch. You can make this sauce ahead of time and store it in the refrigerator.

Whipped Crème Fraîche

So with the bittersweet chocolate and sweet raspberry sauce, I felt like the missing flavor element was something tangy. Crème fraîche is a favorite of mine. Have you used it before? It’s something I learned about from Ryan’s parents. Ryan’s dad has used in it whipped cream for years. I love the tangy element it adds to a rich dessert like a chocolate pie, chocolate lava cakes, and this Flourless Chocolate Cake.

Crème fraîche is a soured cream that reminds me of mascarpone and cream cheese actually. If you can’t find crème fraîche, mascarpone would be my second choice in this whipped cream. Cream cheese doesn’t quite work as a substitute because it’s much denser than mascarpone and crème fraîche.

Can’t wait for you to dig into this Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day! Follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

More Valentine’s Desserts You’ll Love

• Homemade Heart-Shaped Reese’s Peanut Butter Cups
• 5 Fun Valentine’s Day Cake Ideas
• Valentine’s Day Cakes
• 7 Cute and Easy Valentine’s Cake Ideas

Print

Flourless Chocolate Cake

Rich, dark chocolate flourless cake, sprinkled with cocoa powder and topped with creme fraiche whipped cream and raspberry sauce.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, flourless chocolate cake, gluten free

Servings 20

Ingredients

FOR THE CAKE

• 1/2 cup (115 g) water
• 1 cup (200 g) granulated sugar
• 12 tbsp (170 g) unsalted butter
• 1/2 tsp (3 g) salt
• 18 ounces (510 g) dark chocolate
• 7 large eggs
• 1 tsp. (4 g) vanilla

FOR THE WHIPPED CREAM

• 2 cups (462 g) heavy whipping cream
• 8 oz. (227 g) creme fraiche
• 1 cup (125 g) powdered sugar measured and then sifted
• 1 tsp. (4 g) vanilla extract

FOR THE RASPBERRY SAUCE

• 10 oz. (283 g) frozen raspberries
• 1/2 cup (100g) granulated sugar
• 2 tsps. (4 g) corn starch

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• Spray one 8-inch round cake pan with nonstick spray. Line the bottom with parchment paper. Spray again and set aside.
• In a medium saucepan, add the water, sugar and salt. Bring the mixture to a boil, stirring occasionally to make sure the sugar dissolves completely.
• While the water mixture boils, combine the chocolate chips and butter in a medium sized mixing bowl.
• Pour the hot water mixture over the chocolate chips and butter. Stir until the chocolate and butter are melted and create a silky, smooth texture. Let cool for about 10 minutes before you add the eggs. We don't want to cook the eggs!
• In a small bowl, whisk the eggs and vanilla. Add the egg mixture to the chocolate mixture and mix well. No beating required, just mix with a wooden spoon or spatula.
• Pour the batter into the prepared pan.
• Place the 8-inch cake pan in a larger baking dish. Place the baking dish on the middle rack of the oven and then pour hot water into the larger baking disk to create a "bath" for the cake. You need enough water to go half way up the side of the 8-inch cake pan.
• Bake for 55 to 60 minutes.
• Don't be alarmed if the cake rises and then sinks slightly. Remember, there's no flour or leavening agents in this cake. A little sink is normal.
• Remove the cake pan from the baking dish, and allow the cake to cool for one hour at room temperature, then cover it with plastic wrap at refrigerate for at least 2 hours or overnight.

FOR THE WHIPPED CREAM

• In the bowl of an electric mixer, fitted with the whisk attachment, beat the heavy cream and powdered sugar until stiff peaks form. Fold in the crème fraîche. Cover and refrigerate until you're ready to use.

FOR THE RASPBERRY SAUCE

• In a medium sauce pan, combine the raspberries, sugar and corn starch. Cook over medium heat until the raspberries soften and release juices.
• Reduce the heat to low and cook for about 5 minutes.
• Puree the mixture until smooth and then strain. Return the mixture to a low heat and cook for another 5 minutes to thicken a bit more.
• Refrigerate until ready to use.

ASSEMBLY

• There's actually not much to assemble, but I did want to mention that I dusted some cocoa powder over the top of the cake before serving.
• Also, as I mentioned earlier, this is a great cake to make ahead of time and is best served a little cold.

The post Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day first appeared on Cake by Courtney.

Happy New Year!

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

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

Black and White Cake

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

Chocolate Cake

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

Vanilla Buttercream

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

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

Enjoy this black and white cake! 

Similar Posts You’ll Enjoy

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

Print

Black and White Cake

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

Course Dessert

Cuisine Cake

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

Prep Time 1 hour hour

Cook Time 18 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CHOCOLATE CAKE

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

FOR THE BUTTERCREAM:

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

ASSEMBLY

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

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

Gingerbread Cranberry Cake

With Christmas around the corner, I have another new cake that would be perfect for your holiday gatherings. Whether you’re getting together with family or keeping your celebrations small, having cake as your dining table centerpiece is always a good idea!

This week’s new cake is my Gingerbread Cranberry Cake. Gingerbread is one of my favorite holiday desserts this time of year. In fact, I’ve made a few gingerbread cakes in the past that I think you’ll also love:

More Gingerbread Cakes to Love

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 oil, sugars, 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.

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.

HOW TO MAKE 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 ½ 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.

More Christmas Cakes to Love

Print

Gingerbread Cranberry Cake

Gingerbread cake layers with cranberry compote and white chocolate buttercream.  

Course Dessert

Cuisine Cake

Keyword Cranberry Compote, Gingerbread Cake, gingerbread cranberry cake, Gingersnap, white chocolate buttercream

Servings 1 3-layer, 6-inch cake

Ingredients

FOR THE CAKE

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter room temperature
• 3/4 cup (165 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE BUTTERCREAM

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

FOR THE 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 cup (200 g) sugar
• 1/2 cup (118.3 g) water
• 1 tablespoon (8.12 g) cornstarch, sifted

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a medium bowl, whisk together the dry ingredients and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
• Add in the brown sugar and beat together on medium speed for another 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter into the prepared pans (about 16 ounces in each 8-inch pan).
• Bake 25 to 30 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans. 
• Cool on a wire rack before de-panning.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Melt white chocolate and cream together until smooth consistency and then add to butter.
• On low speed, gradually add the powdered sugar, followed by the vanilla, and salt.
• Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.

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 ½ 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 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.) You can use a fork or potato masher to help break up the cranberries as well.
• Allow the cranberries to simmer for another 5 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.

ASSEMBLY

• Place the first cake layer (top side up) on a cake board. Spread about 1/2 cup of the buttercream evenly over the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Spread half of the cranberry compote across the buttercream.
• Repeat these steps for the second layer and then place the third cake layer, top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. This coat of frosting does not need to look pretty, it’s simply to lock in the crumbs so they don’t get into the final coat of frosting. Freeze the cake for 10 minutes. 
• After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream and candied cranberries.

The post The Best Gingerbread Cranberry Cake first appeared on Cake by Courtney.

Gingerbread Biscoff Caramel Cake

This Gingerbread Cake recipe definitely has a lot going on, but don’t let that scare you off. It’s worth every minute and every step! To keep it stress-free, I recommend making the different elements of the cake over the course of a few days and then doing the assembly the day you plan to serve it. We’ll also talk about how to turn it into a sheet cake later in the post!

How to Schedule Cake Making

• Day 1 – bake the cookie crust and cake layers. Once the layers are cooled completely, wrap each in plastic wrap and freeze until 30 to 60 minutes before you want to decorate the cake.
• Day 2 – start the white chocolate ganache. For this recipe, you will need the white chocolate ganache to refrigerate overnight before you whip it. You can also make the Biscoff caramel on day 2.
• Day 3 – make the Biscoff caramel buttercream, whip the white chocolate ganache, and assemble the cake to serve.

How to Make Whipped White Chocolate Ganache

One of the most important steps of making the white chocolate ganache is emulsifying it. So let’s start with that: why is it important to emulsify ganache?

When you emulsify ganache, it creates a smooth texture without air getting incorporated. Too much air in the ganache will result in the ganache splitting.

How to emulsify ganache

To emulsify the ganache, you can do it one of three ways:

• One: with a whisk or spatula, gently stir the mixture starting in the center and then working your way outward to blend.
• Two: use an emulsion blender to blend the ganache.
• Three: use a hand mixer to blend the ganache.

Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.

Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.

Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.

Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.Use immediately or cover and store in an airtight container in the refrigerator for a few days.

Can This Cake Be Made Into a Sheet Cake?

Absolutely! To make this layered cake into a sheet cake, you’ll do the crust and cake in a 9-inch by 13-inch cake pan. You’ll bake the crust for the same amount of time as written in the recipe, but you’ll need to add about 10 minutes to the bake time when you’re baking the cake on top of the crust. I would then spread the buttercream evenly over the cake. Top with the white chocolate ganache and drizzle of Biscoff caramel.

Print

Gingerbread Biscoff Caramel Cake

Moist and tender gingerbread cake layers baked on a gingerbread cookie crust, filled with whipped white chocolate ganache, Biscoff caramel buttercream, and Biscoff caramel.

Course Dessert

Cuisine Cake

Keyword biscoff, biscoff caramel, caramel, Gingerbread, Gingerbread Cake, Gingerbread Cookie Cake,, whipped white chocolate ganache, white chocolate ganache

Ingredients

For the Whipped White Chocolate Ganache

• 2 cups (360 g) white chocolate (made with cocoa butter – this can be a bar chopped or chips)
• 2 cups (480 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract

For the Crust

• 30 (300g) store bought gingersnap cookies, the really crunchy ones
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (66.67 g) granulated sugar

For the Cake

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (220 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

For the Biscoff Caramel

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 2 teaspoons (37.5 g) light corn syrup
• 1/4 cup (57.75 g) heavy cream
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (6 g) salt
• 1/2 cup (120 g) Biscoff cookie butter

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly cold
• 1/2 cup (120 g) Biscoff cookie butter
• 3 cups (375 g) powdered sugar, measured then sifted
• 1/4 cup Biscoff caramel, recipe above

Instructions

For the Whipped White Chocolate Ganache

• *Start this a day before you want to assemble the cake
• Place the white chocolate in a heat proof bowl. Set aside.
• Pour the heavy whipping cream into a medium size saucepan over medium heat. Heat the cream, stirring frequently until it boils. Stir in the vanilla.
• Turn off the heat and let sit for 1 to 2 minutes to cool ever so slightly.
• Carefully pour the warm heavy cream over the white chocolate. Allow the mixture to sit for another 1 to 2 minutes before stirring.
• With a spatula or whisk, begin to gently stir the mixture starting in the center and then working outward to blend. This helps to create a smooth emulsion and prevents too much air from being incorporated. Too much air means the ganache may split. You can then use a hand mixer or immersion blender to emulsify the white chocolate ganache.
• Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.
• Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.
• Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.
• Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.
• Use immediately or cover and store in an airtight container in the refrigerator for a few days.

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a food processor or blender, pulse the gingersnap cookies until the texture resembles sand.
• Mix in the melted butter and granulated sugar.
• Evenly divide the cookie crumbs between the three pans, about 5 to 6 ounces in each. Firmly press the cookie crumbs to form a crust on the bottom of the cake pan.
• Bake the cookie crusts for 5 minutes.
• Remove the pans from the oven and allow to cool while making the cake batter.

FOR THE CAKE

• Reduce the oven temperature to 325 degrees F.
• In a medium bowl, whisk together the dry ingredients and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for about 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter onto the cookie crusts in the pans (about 15 to 16 ounces in each 8-inch pan).
• Bake 30 to 35 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans.
• Allow the cakes to cool in the pans for about 15 minutes before inverting onto a wire cooling rack to cool completely.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Stir in the Biscoff cookie butter.
• Let cool to room temperature before using in buttercream or adding in between layers.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add 1/4 cup caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

ASSEMBLY

• Spread a small dollop of buttercream on a cake board or cake plate. Place the first cake layer, top side up, on the cake board.
• Evenly spread about 1/2 cup of the buttercream over the cake layer.
• Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the center with 1/2 to 2/3 cup whipped white chocolate ganache, followed by a drizzle of the caramel.
• Repeat this step for the second cake layer and filling.
• Place the final cake layer (top side up) on top of the filling.
• Use the remaining buttercream to frost a thin layer of buttercream around the cake. This is the crumb coat, which helps to lock the crumbs in place and give the cake some stability before doing the final decorating. Freeze the cake for 10 to 15 minutes.
• Using the remaining whipped white chocolate ganache, frost the sides and top of the cake. Remember: this is a whipped frosting and won’t work the same as typical buttercream. It will be “rustic” looking

The post Gingerbread Biscoff Caramel Cake with Gingerbread Cookie Crust first appeared on Cake by Courtney.