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!

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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.

Chocolate Cheesecake Cupcakes

Each dark chocolate cupcake is baked onto a homemade Oreo cookie crust, and filled with cheesecake! It’s a tangy cheesecake filling with semi-sweet chocolate chips, and it pairs perfectly with the bittersweet chocolate cake. Then, for one more layer of deliciousness, there’s a rich fudge frosting covering it all. This frosting is a little dense than my silky-smooth chocolate buttercream – an absolute decadent dream, befitting these cheesecake-cupcakes.

I also have this recipe in the form of a layered cake. Check it out HERE.

The Best Chocolate Cake Recipe

This is my go-to chocolate cake recipe. It’s rich, moist, and so flavorful. Here are a few important things to note when making the batter:

• This chocolate cake has a lot of liquid, which is what makes it moist, but it does mean that the cake batter will be thin. Don’t let that stress you out. It bakes beautifully.
• Dark cocoa powder makes a HUGE impact on flavor. I don’t recommend using regular cocoa powder for this cake. We want the slight bittersweet chocolate, as it pairs perfectly with the sweet filling and doesn’t lose any of the chocolate flavor during baking. I recommend using Extra Brute Cacao Barry Cocoa Powder.
• You’re baking the chocolate cake right on top of the cookie crust.

Chocolate Chip Cheesecake Filling

To make the chocolate chip cheesecake filling, you’ll need the following ingredients:

• Cream cheese
• Granulated sugar
• Cornstarch
• Milk
• Eggs
• Mini chocolate chips

Rather than bake this mixture in a cheesecake pan, you’ll simply bake it in a square baking pan, until the edges are fairly firm. However, the center will still be lightly jiggly. As the mixture cools, it will thicken.

NOTE: Do not add the chocolate chips until AFTER the cheesecake filling is completely cool.

MAKE AHEAD TIP: the chocolate chip cheesecake filling is a great element to make ahead of time. In fact, I prefer the consistency of the filling when I’ve made it a day before assembly. Once the filling is completely room temperature and you’ve added the chocolate chips, store in an air-tight container in the refrigerator until ready to use.

Easy Homemade Fudge Frosting

This fudge frosting is a bit different than my typical buttercreams, both in texture and in the process to make it. It is, however, equally delicious!

To make the fudge frosting, you’ll want to use a food processor or blender. I prefer a food processor.

Other Chocolate Cakes You’ll Love

• The Best Chocolate Cake with Chocolate Buttercream
• The Best Ever Cookies and Cream Cake
• Mint Oreo Cake
• Decadent Chocolate Peanut Butter Oreo Cake
• Peanut Butter Pie Cake

Video Tutorial

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Chocolate Cheesecake Cupcakes

Chocolate cupcakes baked on a chocolate cookie crust, with chocolate chip cheesecake filling and fudge frosting.

Course Dessert

Cuisine Cupcake

Keyword chocolate, Chocolate Cheesecake Cupcakes, Cupcakes

Servings 24

Ingredients

For Crust

• 25 Oreos (with the filling), pulverized into a fine crumb
• 4 tablespoons (56.5 g) unsalted butter, melted
• 1/2 teaspoon (3 g) salt

For the Cupcakes

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder
• 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 (236.2 g) hot water or coffee
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) vanilla extract

For the Filling

• 8 ounces cream cheese
• 3/4 cup (150 g) sugar
• 1 tablespoon (7.5 g) cornstarch
• 1 tablespoon (15.13 g) milk
• 1 whole egg
• 1 egg yolk
• 1/2 cup (85.5 g) mini chocolate chips

Buttercream

• 1 1/4 cups (282.5 g) unsalted butter, at room temperature
• 1 cup (125 g) powdered sugar, measured and then sifted
• 3/4 cup (88.5 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 1 teaspoon (4.2 g) vanilla extract
• 8 ounces dark or semi-sweet chocolate, melted and cooled slightly
• Pinch of salt

Instructions

For the Oreo Crust

• Combine all of the ingredients in a food processor and pulse. Mixture should be like wet sand.
• Measure 2 tablespoons of the crumbs and drop into each of your cupcake liners (in your cupcake pans) or baking cups (baking cups can be set on a jelly roll pan to bake). Use your fingers or the bottom of a cup to press the crumbs into place to create a crust. Set aside.

For the Cupcakes

• Preheat the oven to 325 degrees F.
• In a medium size mixing bowl, whisk together all the dry ingredients. Set aside.
• In another medium sized mixing bowl, combine eggs, buttermilk, water or coffee, oil and vanilla with a whisk.
• While mixing, slowly add the wet ingredients to the dry ingredients, and mix on low speed (or by hand with a whisk) until the flour is combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among the baking cups or cupcake liners, about 2/3rds full.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center of one cupcake comes out with a few moist crumbs on it.
• Let cupcakes cook completely before adding cheesecake filling and frosting.

For the Chocolate Chip Cheesecake Filling

• Preheat your oven to 325. Spray an 8”x8” baking pan with nonstick spray. Set aside.
• In a medium sized mixing bowl, beat the sugar and cream cheese until smooth and there is no sugar granules.
• In a small bowl, whisk together the milk, cornstarch and salt.
• Add the milk mixture to the sugar mixture and stir until combined.
• Stir in the egg and egg yolk. Beat on medium speed or by hand for a couple minutes.
• Pour the mixture into your prepared baking pan.
• Bake for 20 to 25 minutes, or until the mixture is slightly set around the edges but still soft in the middle.
• Once the cheesecake filling is cooled completely, fold in the chocolate chips.
• You can make this element ahead of time. Store in the refrigerator in an airtight container for up to a week.

For the Fudge Frosting

• In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky. Set aside.
• In food processor, combine the butter, powdered sugar, cocoa powder, and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and bottom of the bowl about half way through.
• Add corn syrup and vanilla and mix until just combined, about 20 to 30 seconds.
• Scrape down the sides and bottom of the bowl and then add the melted chocolate.
• Pulse until the mixture is smooth and creamy, about 30 seconds.This frosting will get darker as it sets.

Assembly

• When the cupcakes are completely room temperature, use the end of a piping tip, a knife, or a spoon to remove some of the center of the cupcakes.
• Pipe about 1 tablespoon of the cheesecake filling into each cupcake.
• Once the filling is added, use a Wilton 1M piping tip to pipe the fudge frosting onto each cake.
• Add an Oreo to the top of each cupcake.

The post Chocolate Cheesecake Cupcakes first appeared on Cake by Courtney.

Pumpkin Biscoff Cake

Don’t tell peanut butter, but I have a serious obsession with Biscoff. This caramelized crunchy cookie is best known for its appearance on Delta flights, but has become one of the most popular ingredients in my cakes. In fact, my Biscoff Cake, is my most-made layered cake recipe. Once you try it, you realize it’s the perfect flavor pairing to SO many things!

My Favorite Biscoff-Inspired Cakes

See what I mean? It goes with EVERYTHING!

It’s a wonder how I’ve never paired it with pumpkin before today!

Pumpkin and Biscoff are truly made for each other. The spices and flavors in each are a match made in heaven and make for the best fall cake!

What is in a Pumpkin Biscoff Cake?

For my Pumpkin Biscoff Cake, we’ll be making four different elements:

• Biscoff cake layers
• No-bake pumpkin cheesecake filling
• Biscoff, oat, and pecan crumble
• Biscoff pecan buttercream

Sounds dreamy, right? It is!

Moist and Delicious Biscoff Cake

The Biscoff cake layers are incredibly moist and flavorful. We’re using nearly an entire pack of cookies to create the layers, which has a slightly different texture compared to other cakes you might be used to. The texture of my Biscoff cake is first and foremost: MOIST! You’ll also find that with the cookies, brown sugar and two cups of buttermilk, these Biscoff cake layers are slightly more dense.

NOTE: when we talk about a dense cake, it’s definitely not a bad thing. Some cakes are meant to be dense and that dense texture contributes to the overall texture and flavor combination we’re going for in some cakes.

TIP: cake layers are the perfect element of a cake to make ahead of time. Once you’ve baked the layers, let them cool completely, and then wrap them in plastic wrap. Once the layers are wrapped, you can store them in the freezer for a couple weeks. Just make sure to let them thaw for about 30 minutes before you start decorating.

No-Bake Pumpkin Cheesecake

The no-bake pumpkin cheesecake we’re using in the filling is a homerun in not just flavor, but also ease! With no baking time required, you can whip up this cheesecake filling in less than 10 minutes. You can even use it as an actual pie filling and place it on top of a graham cracker or Biscoff pie crust!

Biscoff, Oat, and Pecan Crumble

One thing to know about me, if you don’t already, is how much I love a little “crunch” in my cakes! I think the crunchy texture of a crumble or crust adds so much to a cake. For this cake, we’re using Biscoff cookies, oats, and pecans in the crumble.

To make the crumble, you’ll pulse the ingredients together in a food processor and then bake for a few minutes. Make sure to let the crumble cool completely before using the cake.

Good luck not eating it all before you actually use it!

Biscoff Pecan Buttercream

To finish off the cake, we’re pairing Biscoff cookie butter with pecans in an incredibly decadent buttercream. Below you’ll see easy instructions for making your own pecan nut butter. You can certainly use a pecan paste or another nut butter of your choosing, but I highly recommend pecans. The flavor goes so well with the ginger, caramel, and cinnamon flavors of the cookies.

Frequently Asked Questions

More Biscoff and Pumpkin Cakes to Love

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Pumpkin Biscoff Cake

Biscoff cake with pumpkin cheesecake filling, Biscoff oat and pecan crumble, and pecan Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Biscoff Cake, cheesecake, pecan buttercream, Pumpkin, pumpkin cheesecake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE CRUMBLE

• 5 (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (55 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) pecans
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE CHEESECAKE FILLING

• 1/2 cup (120 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 8 ounces cream cheese
• 1/2 cup (113 g) pumpkin puree
• 2 tablespoons (25 g) brown sugar, packed
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (2.6 g) pumpkin pie spice

FOR THE PECAN BUTTER

• 2 cups (300 g) chopped pecans
• 1 tablespoon (13.6 g) olive oil

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• Pecan butter recipe above
• 1/2 cup (125 g) Biscoff cookie butter
• 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.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse all of the ingredients (except for the butter) a few times. We just want to break up the cookies and nuts a bit. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Add the butter and pulse a few more times to create clusters. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring the mixture to break it up halfway through. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

FOR THE CHEESECAKE FILLING

• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, beat the cream cheese and powdered sugar until smooth, about 2 minutes.
• Add the pumpkin puree, vanilla, brown sugar, and pumpkin pie spice. Mix until smooth.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.



FOR THE PECAN BUTTER

• Combine the pecans and oil in a food processor and blend until you’ve created a nut butter.

FOR THE BUTTERCREAM

• In an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes.
• With the mixer on low speed, add the pecan butter and Biscoff cookie butter. Mix until well combined and smooth.

  Gradually add the powdered sugar.
• Turn the mixer to medium-high speed and beat the buttercream for about 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.

Assembly (Option 1: Six Layers, Naked Cake)

• Divide each cake layer in two, horizontally, using a cake leveler or serrated knife. You should have six thin cake layers.
• Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1/2 cup of buttercream across the cake layer, leaving about an inch clear around the edge of the cake.
• Pipe buttercream dollops around the entire edge of the cake, using the Wilton 8B tip.
• Fill the center with about a half cup of the pumpkin cheesecake filling.
• Sprinkle 1/3 cup of the Biscoff crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps with the remaining 5 layers of cake.
• Place the final cake layer, top side down, on the filling.
• Decorate the top of the cake using the remaining buttercream and crumble.

ASSEMBLY (Option 2: Three Layers, Fully Frosted)

• Place a dollop of frosting on the cake board or cake plate. Place the first cake layer, top-side up, on the cake board or cake stand.
• Spread about 1/2 cup of buttercream across the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Fill the center with a generous cup of the pumpkin cheesecake filling.
• Sprinkle a half cup of the crumble on top and pat into place.
• Place the second cake layer on top of the filling and repeat these steps.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin coat of buttercream around the entire cake. This is the crumb coat. Freeze the cake at this stage for 15 minutes to set the crumb coat and lock the crumbs into place.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream, and decorate with crumble.

The post Pumpkin Biscoff Cake with Pumpkin Cheesecake Filling first appeared on Cake by Courtney.

Classic Cherry Cheese Pie

Have you heard of Cherry Cheese Pie? It’s an incredibly easy, no bake dessert to whip up. Grab a pre-made graham cracker crust, mix cream cheese with sweetened condensed milk and lemon juice, top it all with cherry pie filling. That’s it! So easy, right?

The flavor combination is just amazing! Sweet, tart, and tangy – the best of everything.

Cherry Cheese Pie Cake

Thinking about all of these flavors and textures, I knew they’d be amazing in a cake. I kept the graham cracker crust very traditional and used it on the bottom of each cake layer. I then worked off my Blueberry Delight Cake for the cake layers and use a little cream cheese and buttermilk instead of ricotta. For the filling, I again stayed true to cherry cheese pie and did a simple combination of cream cheese, sweetened condensed milk and lemon juice. It’s also filled with homemade cherry pie filling and covered in a graham cracker buttercream.

Ingredients You Need for Cherry Cheese Pie Cake

To make my Cherry Cheese Pie Cake, make sure you have the following (non-standard) ingredients on hand:

• Cream cheese
• Canned tart cherries or fresh cherries
• Graham crackers
• Sweetened condensed milk
• Lemons

How to Make a Cake

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

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

How to Make Buttercream Frosting

To get a light and fluffy buttercream frosting, make sure you follow my tips over at: 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.

How to Cake It

In other words, how to assemble this cake:

• Place first cake layer, top side up, in the center of your cake board or cake plate.
• Pipe a rim of buttercream around the edge of the cake.
• Spread about 1/2 cup of the cheesecake filling over the cake.
• Spread about 1/2 cup of the cherry filling over the cheese cake filling.
• Place second cake layer on top of fillings and repeat these steps.
• Place final cake layer on top and cover with a thin coat of buttercream.
• Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Finish frosting the cake after the crumb coat is set with the remaining buttercream.

Best Cake Recipes

Other summer cake recipes you’ll love:

• Chocolate Cherry Pie Cake
• Boston Cream Pie Cake
• Chocolate Cola Cake
• Creamsicle Cake
• Ice Cream Sundae Cake
• Ultimate S’mores Cake

Recipe

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Cherry Cheese Pie Cake

Graham cracker crust, cream cheese cake layers, cheesecake filling, cherry pie filling and graham cracker buttercream.

Course Dessert

Cuisine Cake

Keyword Advanced, Almond Buttercream, Cherry Almond Cake, Cherry cheese pie cake, cherry pie cake, graham cracker crust, how to make buttercream frosting, pie inspired cake, summer cake

Servings 20

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 25 (380 g) graham crackers full rectangle cracker
• 3/4 cup (165 g) unsalted butter melted
• 1/2 cup (100 g) granulated sugar

FOR THE CREAM CHEESE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (5.6 g) salt
• 1 cup (218 g) grapeseed oil
• 8 ounces cream cheese room temperature
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs room temperature
• 1 cup buttermilk at room temperature

FOR THE CHEESECAKE FILLING

• 8 oz cream cheese
• 14 oz sweetened condensed milk 1 can of Eagle Brand
• 1/3 cup (76.6 g) freshly squeezed lemon juice

FOR THE CHERRY PIE FILLING

• 15 oz tart canned cherries in water you can also use fresh cherries, pitted
• 1/2 cup (118 g) liquid from the canned cherries if you use fresh cherries, add 1/2 cup water
• 1/2 cup (100 g) granulated sugar
• 2 Tbsp (18 g) corn starch
• 1 Tbsp lemon juice

FOR THE GRAHAM CRACKER BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 5 1/2 cups (687.5 g) powdered sugar measured then sifted
• 1/2 cup (60 g) graham crackers, finely ground about 7 whole crackers
• 1/2 cup (57.75 g) heavy whipping cream
• 1 tsp (4.2 g) vanilla extract
• pinch of salt
• *This buttercream reipe makes enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch.

Instructions

FOR THE GRAHAM CRACKER CRUST

• Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
• In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
• Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
• Bake the crusts for 5 minutes.

FOR THE CREAM CHEESE CAKE

• Preheat your oven to 325 degrees.
• In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, beat the grapeseed oil, cream cheese and sugar on medium-high speed for 2-3 minutes.
• With the mixer on medium, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
• With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 15-16 ounces of batter in each pan) and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese, sweetened condensed milk, and lemon juice until smooth.
• Cover and refrigerate until ready to use.

FOR THE CHERRY PIE FILLING

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the cherries to soften and the liquid to thicken. It should coat your spoon well.
• This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE GRAHAM CRACKER BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the graham cracker crumbs, heavy cream, vanilla and salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the cake with 1/2 cup cheesecake filling, followed by 1/2 cup cherry compote.
• Place the second cake layer on top and repeat step two.
• Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
• Finish frosting the cake with the remaining buttercream and top with remaining cheesecake filling and cherry compote.

The post The Most Delicious Cherry Cheese Pie Cake first appeared on Cake by Courtney.

Chocolate Toffee Graham Cake

I am so excited about my new Chocolate Toffee Graham Cake! Not only does it include the best chocolate cake recipe, it also has the most delicious graham cracker crust, with a no-bake toffee cheesecake filling, and salted caramel buttercream. So many flavors and textures that pair so beautifully together.

Let’s break it down some more!

The Best Chocolate Cake Recipe

This chocolate cake is truly the best of the best. It’s rich in flavor and so incredibly moist. I use it for so many of my cakes and it really can’t be beat. Plus, it’s so easy to make!

PRO TIP: to ensure a moist chocolate cake, make sure you’re using a good quality chocolate that is high in fat. I recommend Extra Brute Cacao Barry Cocoa Powder. The flavor and quality is phemoninal!

This cocoa powder stores great and you’ll use it in so many of my recipes:

Chocolate Desserts You’ll Love

Graham Cracker Crust

For the graham cracker crust, you’ll actually make this element first. You will want to bake this for a few minutes on it’s own and then you’ll pour the chocolate cake batter right on top and bake them together.

The flavor of this crust is enhanced with a hint of coffee flavoring. I don’t drink coffee, but I love the complimentary flavor it adds to desserts. For this cake, the hint of coffee flavoring enhances the chocolate flavor, while also contrasting the sweetness of the filling and buttercream.

I actually don’t drink coffee, so I use a non-coffe substitute called Pero, which is made of barely, has no coffee in it, and gives the same awesome flavor for baked goods. You’ll find Pero at your local grocery store near the coffee.

Toffee Cheesecake Filling

This no-bake toffee cheesecake filling sets this cake apart and truly makes it next-level decadent! The filling is so easy to make and there’s no baking necessary. Mix some sugar with cream cheese, beat heavy whipping cream, and then fold the two together. It’s that easy! Sprinkle in the toffee chips and some mini chocolate chips (optional) and you’re set!

Salted Caramel Buttercream

To finish off this cake, we’re making homemade salted caramel and adding it to our buttercream. If you’ve never made homemade salted caramel, be sure to check out this POST for all my tips. It’s actually so easy to make.

NOTE: for the caramel drip – I actually used caramel baking chips. 1/2 caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won’t run all the way down the side of the cake.

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Chocolate Toffee Graham Cake

Graham cracker crust with chocolate cake baked on top, with toffee cheesecake filling and caramel buttercream.

Course Dessert

Cuisine Cake

Keyword caramel buttercream, cheesecake, chocolate, Chocolate Cake, Chocolate Toffee Graham Cake

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 3 cups (360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
• 3/4 cup (170 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons instant coffee granules or PERO (non-coffee sub)

FOR THE CAKE

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

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) heavy whipping cream
• 1/2 cup (80 g) toffee baking pieces, I use the Heath Bar brand
• 1/4 cup (40 g) mini semi-sweet chocolate chips, optional

FOR THE CARAMEL

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 1 teaspoon (18 g) light corn syrup
• 1/4 cup (57.7.5 g) heavy cream
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (6 g) salt

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups 750 g powdered sugar, measured then sifted
• 1/2 cup caramel, recipe below
• *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 CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine whisk together the melted butter and PERO or coffee granules until dissolved. Stir in the the graham cracker crumbs and sugar until all the graham cracker crumbs are damped by the melted butter.
• Divide evenly between the three pans and press down firmly with your hand or the back of a spoon to create a solid crust.
• Bake for 6-8 minutes, until golden brown. Let cool while you make the cake batter.

FOR THE CAKE

• Preheat the oven to 325 degrees F.
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the pans on top of the graham cracker crust (about 16 ounces in each pan) and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pans for 15 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes. Set aside.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture. Gently fold in the toffee chips and mini chocolate chips.
• Store in an airtight container in the refrigerator until ready to use.

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.
• Let cool to room temperature before using in buttercream.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again on medium-high for a couple minutes until the caramel is incorporated.
• 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

• Spead a dollop of buttercream on a cake board or cake stand. Place your first cake layer, crust side down, on the cake board.
• Pipe a rim of buttercream around the top edge of the cake layer.
• Fill and spread evenly with half of the cheesecake filling.
• Repeat these steps for the second layer.
• Place the final cake layer, crust side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.
• NOTE: for the caramel drip – I actually used caramel baking chips. 1/2 caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won't run all the way down the side of the cake.

The post The Best Chocolate Toffee Graham Cake (a.k.a The Favorite Child) first appeared on Cake by Courtney.

Light and Fluffy Strawberry Cheesecake Cake with Strawberry Cream Cheese Buttercream

The idea for my new Strawberry Cheesecake Cake actually came from having strawberry cheesecake ice cream on a recent road trip with my sister and her two boys. I love the flavors of the fresh strawberries with graham cracker and a hint of tangy cream cheese.

I just knew it would make for a delicious cake!

For this cake, we’re four elements:

• Graham cracker crust
• Strawberry Cake
• No-bake cheesecake filling
• Strawberry cream cheese buttercream

How to Make Graham Cracker Crust

I love a crunchy element in my cakes and this graham cracker crust adds a delicious crunch and flavor. To make it, you’ll simply combine the graham cracker crumbs with butter and sugar.

Before adding any cake batter to your cake pans, you’ll actually bake the crumbs first. Divide the crust evenly between the three pans and then firmly press the crumbs into place to create a crust. Baking the crust on it’s own for a few minutes will help achieve a little crunch with each bite.

Homemade Strawberry Cake Recipe

This strawberry cake is light and fluffy and full of flavor, thanks to a combination of strawberry puree and strawberry extract (or emulsion)

What’s the difference between an extract and emulsion?

An extract is an alcohol based flavoring and an emulsion is water based. Both are used to add flavor and can be used interchangeably.

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

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

No-Bake Cheesecake Filling

To make the no-bake cheesecake filling, whip the heavy whipping cream to stiff peaks and then set aside while you mix the cream cheese and sugar together. Once the cream cheese mixture is smooth, you’ll then fold in the whipped cream. Cover and refrigerate until ready to use.

Strawberry Cream Cheese Buttercream

For the buttercream, we’re adding a little more of the cream cheese flavor with the strawberry flavor. I love how the tang of the cream cheese complements the sweet strawberry flavor. You’ll also find this recipe in my Strawberry Lemonade Cake.

More strawberry cakes to love

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Course Dessert

Cuisine Cake

Keyword Strawberry Buttercream, strawberry cake, Strawberry Cheesecake Cake, strawberry cream cheese buttercream

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 25 (380 g) graham crackers full rectangle cracker
• 3/4 cup (165 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar

FOR THE STRAWBERRY CAKE

• 1 3/4 cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, room temperature
• 1/3 cup (72.6 g) vegetable or canola oil
• 3 eggs, room temperature
• 2 egg whites, room temperature
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (4.2 g) strawberry extract or emulsion
• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (175 g) strawberry puree reduction about 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to 3/4 cup
• 1/2 cup (120 g) buttermilk, room temperature
• Pink food coloring, optional

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) heavy whipping cream

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 oz. (170 g) cream cheese, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) strawberry emulsion
• 3 tablespoons (42 g) heavy whipping cream
• Pinch of salt

Instructions

FOR THE GRAHAM CRACKER CRUST

• Preheat the oven to 375 degrees F. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.
• In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.
• Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.
• Bake the crusts for 5 minutes.

FOR THE STRAWBERRY CAKE

• Preheat your oven to 325 degrees F.
• In a medium sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a mixer fitted with the paddle attachment, beat the sugar and butter for about 2 minutes. Add the oil and beat for another 2 minutes, until light and fluffy.
• Add the eggs and egg whites, one at a time, and mix well after each addition. Add the vanilla and strawberry extract or emulsion.
• With the mixer on low, alternatively add the flour mixture with the strawberry puree and buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
• Evenly divide the batter between the three pans, about 17 ounces in each.
• Bake the cake layers for about 33 to 38 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs on it.

FOR THE CHEESECAKE FILLING

• In a medium size mixing bowl, beat the cream cheese and sugar until smooth, about 2 minutes.
• In a chilled stainless steel bowl, beat the heavy whipping cream until stiff peaks form.
• Fold in the heavy whipping cream into the cream cheese mixture.
• Store in an airtight container in the refrigerator until ready to use.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes.
• Turn the mixer to low speed and gradually add the powdered sugar, followed by the strawberry emulsion, cream, and salt.
• Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting your cake, mix the buttercream by hand with a wooden spoon to push out any air pockets. If the frosting feels too soft to frost or pipe, cover it and refrigerate it for about 30 minutes.

Assembly

• Place the first cake layer, top side up, in the center of a cake board or cake stand. Pipe a rim of buttercream around the top edge of the cake.
• Fill the center area with half of the cheesecake mixture. Layer on sliced strawberries.
• Place the second cake layer, top side up, on the filling and repeat step 2.
• Place the final cake layer, also top side up, and apply a thin layer of buttercream around the entire cake. This should look like a semi-naked cake. Freeze the crumb-coated cake for about 10 to minutes.
• Continue frosting and decorating the cake with the remaining buttercream.

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

Did You Know?

Many of you may not know that in addition to making cakes and raising my two children, I also freelance in television research. What does that mean exactly? I basically travel around the country moderating focus groups about new or existing television shows. I’ve been doing it for over 13 years now, and aside from not getting much sleep while on the road, I still really enjoy it!

Chocolate Lovers Cake

Anyway, while traveling for a while back, I was thinking of new cake ideas, with the specific intention of coming up with something new to celebrate my wedding anniversary. Ryan and I both love my chocolate cake, so having that as the base of the cake was a no-brainer. I also wanted to do something completely new. I mean, we could eat my Chocolate Salted Caramel Cake, Chocolate Peanut Butter Cake, and the Tonight Show Cake over and over again, but I was in the mood for something new.

As I sat on the plane early one morning thinking about what I could do for our anniversary cake, the idea for this one just hit me like a bolt of lightning.

Chocolate Pretzel Cake

I’ve done a chocolate cake baked on a graham cracker crust and loved the crunchy texture it adds to the cake. So, to change things up a bit, I swapped out the graham crackers for pretzels and then added an adapted version of the Milk Bar Liquid Cheesecake for my chocolate chip cheesecake filling. I love this filling because it’s not as dense and rich as regular cheesecake. This cheesecake filling is creamy and smooth, and the tangy flavor pairs well with the sweet and salty combination already going on with the pretzels and chocolate. To top it all off, I used a light, silky chocolate buttercream, which you’ll find nearly impossible to not eat straight off a spoon.

Look at those layers! Make sure to take a bite with everything in it so you get the full experience of this cake.

And one quick note – make the cheesecake filling the day before and keep it refrigerated in an air-tight container so it’s ready to spread but sturdy enough to hold up the cake layers.

Piping Tutorial

Other Recipes You’ll Love

• Caramel Apple Cheesecake Cake with Biscoff Crust
• Untraditional Carrot Cake with Apricot Filling and White Chocolate Buttercream
• Lemon Pretzel Cake with Step-by-Step Picture Assembly Tutorial
• Decadent and Delicious Creamy Peanut Butter Pie with Pretzel Crust
• Sweet and Salty Raspberry Pretzel Crunch Cake

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Chocolate Pretzel Cake

Chocolate Pretzel Cake.

Dark chocolate cake layers baked on a pretzel crust with chocolate chip cheesecake filling and chocolate frosting.

Course Dessert

Cuisine Cake

Keyword chocolate, Layered Cake, Pretzel

Servings 1 3-layer, 8-inch cake

Author cakebycourtney

Ingredients

For the Crust

• 3 cups (360 g) finely blended pretzels (this is best done in a food processor or blender)
• 3/4 cup (169.5 g) unsalted butter, melted
• 3 tablespoons (41.25 g) brown sugar

For the Cake

• 2 cups (240 g) all purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) kosher salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water or coffee

For the Filling, adapted from Milk Bar

• 8 oz. cream cheese, room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 teaspoon (1.4 g) cornstarch
• 1/2 teaspoon (3 g) salt
• 1 tablespoon (15 g) milk
• 1 egg
• 1/2 cup (75 g) mini chocolate chips

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• 10 oz. good quality chocolate I use semi-sweet or dark chocolate, chopped, melted and cooled
• 1/2 cup (115.5 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

For the Crust

• Preheat your oven to 375 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the pretzel crumbs, melted butter and brown sugar. Stir until all the pretzel crumbs are damped by the melted butter.
• Divide evenly between the pans and press down firmly with your hand or the back of a spoon.
• Bake for 8-10 minutes, until golden brown. Let cool while you make the chocolate cake batter.

For the Cake

• Preheat the oven to 350 degrees F. 
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into the prepared pans (about 15 ounces in each 8-inch pan or 12 oz in each 6-inch pan), over the cooked pretzel crusts and bake for 18-20 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill in the freezer until ready to use. Do not chill in your refrigerator. The crust will get soggy.

For the Fillng

• Preheat your oven to 300 degrees F. Line the bottom of a 6×6-inch baking pan with plastic wrap (I know, it sounds crazy but it won’t melt). Set aside.
• In a stand mixer fitted with a paddle attachment mix the cream cheese on low speed for about 2 minutes. Scrape down the sides of the bowl with a spatula and add the sugar and mix for another 1 to 2 minutes, until the sugar has been completely incorporated. Stop the mixer and scrape down the sides of the bowl.
• In a small bowl, whisk the cornstarch and salt until combined. In a slow and steady stream, whisk in the milk and then the egg until the mixture is homogenous.
• With the stand mixer on medium-low speed, stream in the egg mixture. Mix for 3 to 4 minutes, until the mixture is loose. Scrape down the sides of the bowl and mix for another 30 seconds.
• Pour the cheesecake batter into the prepared pan and bake for 20 minutes. Gently shake the pan. The cheesecake should be firm and more set toward the rim of the baking pan but still a little loose in the dead center. If the cheesecake is still jiggly all over, give it another 5 minutes and 5 more if it needs it. If it begins to brown, take it out of the oven immediately.
• Let cool to room temperature and transfer to a medium sized bowl. Fold in the chocolate chips. Cover and refrigerate overnight.

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 stand mixer fitted with the paddle attachment, beat the butter on medium speed for one minute. 
• 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.
• Gradually add the powdered sugar.
• Add the vanilla and salt and beat for about 5 minutes.
• Using a wooden spoon, mix the frosting by hand, trying to push out any air bubbles.

Assembly

• Level the chocolate cakes as needed.
• Spread a little frosting on a cake board and place the first cake layer, pretzel side down, on the cake board. 
• Pipe a rim of frosting around the cake layer and fill with half of the chocolate chip cheesecake filling.
• Place the next cake layer, pretzel side down, on top of the filling and repeat step 2.
• Place the final cake layer, pretzel side down, on top of the second layer of filling and apply a thin crumb coat and refrigerate for 15 minutes.
• Continue frosting and decorating with the remaining chocolate buttercream. Best served right away or day of. If you’re not serving day of, place the cake in an air-tight container and freeze it over night. Bring it to room temperature before serving.

The post Chocolate Pretzel Cake first appeared on Cake by Courtney.

Brainstorming

I’ve been wanting to make a Black Forest Cake for some time, but I keep putting it off because I’ve been hoping to come up with an idea to make it a little more unique than most recipes. I hadn’t come up with anything.

I also had the idea recently to make a cherry pie cake for the Fourth of July. While I don’t love pie, there’s something so American about a classic cherry pie, that it seemed like the perfect cake to make for the coming holiday.

Then, as it usually happens, I was laying in bed thinking about cake when the idea hit me to combine these two classic desserts. Taking the chocolate cake and whipped frosting elements from a Black Forest Cake and combining them with a fresh cherry pie filling and pie crumbs seemed liked the perfect marriage! So off to the kitchen I went to whip it up.

Cake Prep

With all that I wanted to put into this cake, stacking it like a Milk Bar cake was the only way to go. I like to use the Milk Bar method of stacking cakes (using acetate strips to hold it all together during assembly) when I have softer fillings and frostings that won’t hold as well in a traditional layered cake.

For this cake, you’ll need a couple special items:

• Acetate strips
• Quarter sheet pan
• 6-inch cake ring

You’ll be baking your cake in a quarter sheet pan so that you can cut out the cake circles in perfect 6-inch rounds. This ensures your cake layers rest flat against the acetate strips as you stack, creating a beautiful naked look when you take the acetate off.

When you cut the cake rounds, you’ll be able to get two full circles and two half circles. The two half circles will be used for the bottom layer. Take a look at the next few pictures to help you visualize how stacking this cake works.

After you get the two half cake rounds in the acetate, you’ll then use cake scraps to fill in the center. I know this seems a bit messy, but no one will notice once you cut into the cake and start eating!

After the cake layer is assembled, you’ll then layer the chocolate ganache, pie crumbs, cherry pie filling and mascarpone frosting.

After the first round of all the elements are stacked, you’ll do it a second time before adding the final cake layer and decorating with frosting and fresh cherries.

Chocolate Cherry Pie Cake

The flavor combinations and textures in this cake are so satisfying! You get a bit of bittersweet chocolate, tart cherries, crunchy, salty pie crumbs and a sweet, tart frosting.

It’s like eating chocolate covered cherries wrapped in pie crust.

You’ll want to actually make this cake a day head of time or early in the morning of your party. It needs to be frozen for at least 8-12 hours and then stored in the refrigerator to thaw but stay chilled.

Enjoy!

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Chocolate Cherry Pie Cake

A combination of Black Forest Cake and Cherry Pie make up my new Chocolate Cherry Pie Cake: layers of chocolate cake, chocolate ganache, fresh cherry pie filling, pie crumbs and mascarpone frosting.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 10 hours hours

Servings 1 3 layer, 6-inch cake

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 1/4 cups  plus 2 tablespoons all-purpose flour
• 1 cup  minus 1 tablespoons granulated sugar
• 1/3 cup plus 2 tablespoons dark cocoa powder
• 1 teaspoon ( 4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (2.8 g) kosher salt
• 1/2 cup (120 g) buttermilk shaken
• 1/4 cup (54.5 g) vegetable oil
• 2 large eggs at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118 g) hot water

FOR THE GANACHE

• 1/2 cup (75 g) dark or semi-sweet chocolate chips
• 1/4 cup (57.75 g) heavy cream

FOR THE PIE CRUMBS (recipe from Milk Bar)

• 1 1/2 cups (180 g) all-purpose flour
• 2 tablespoons (25 g) sugar
• 1 teaspoon (5.6 g) kosher salt
• 8 tablespoons 1 stick (113 g) unsalted butter, melted
• 1 1/2 tablespoons (22 g) water

FOR THE CHERRY PIE FILLING

• 1 lbs. fresh cherries pitted 
• 1/4 cup (50 g) sugar
• 2 teaspoons (16.8 g) corn starch sifted

FOR THE MASCARPONE FROSTING

• 8 oz. mascarpone
• 2 cups (250 g) powdered sugar measured and then sifted
• 1 cup (231 g) heavy whipping cream

GARNISH

• Fresh cherries

US Customary - Metric

Instructions

FOR THE CAKE

• Preheat the oven to 360 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don't over beat this batter.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 16-18 minutes.
• Cool completely before using.
• Cake can be made up to two weeks ahead of time. After the cake cools completely, wrap the cake in the pan in plastic wrap twice and then once with tin foil.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute.
• Pour the cream over the chocolate chips and let sit for about 5 minute. Stir until all the chocolate is incorporated.
• Can be made ahead of time and stored in an airtight container in the refrigerator for up to one week.

FOR THE PIE CRUMBS

• Head your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside
• Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 20 seconds.
• With the mixer on low speed add the butter and water and mix until the mixture starts to come together in small clusters. 
• Spread the pie crumbs on the parchment lined baking sheet. Bake for 25 minutes, until golden brown. Let cool completely before using.
• Crumbs can be made ahead of time and stored in an airtight container at room temperature for up to a week or one month in the fridge or freezer. 

FOR THE CHERRY PIE FILLING

• Combine the pitted cherries, sugar and sifted cornstarch in a medium sized saucepan over medium heat.
• Bring to a boil and then reduce heat, stirring occasionally, until the mixture thickens.
• Let cool completely before using.
• Can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. 

FOR THE MASCARPONE FROSTING

• In the bowl of a stand mixer fitted with the whisk attachment, whipped the heavy cream until stiff peaks form. Move to a separate bowl and refrigerate until next part is done.
• In the clean bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese and sifted powdered sugar until combined. 
• Fold the whipped cream into the mascarpone mixture until no streaks of cream remain. Store in an airtight container in the refrigerator until you're ready to use. 

ASSEMBLY

• Put a piece of parchment on the counter. Invert the chocolate cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake and then two half circles (as shown above in the pictures).
• Clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
• Place the two chocolate cake half circles inside the acetate and place them against the sides of the acetate. Fill in the center gap with cake scraps, as shown above. 
• Use the back of a spoon to spread 1/4 cup of the chocolate ganache over the chocolate cake, making sure to spread up against the acetate.
• Spread sprinkle the chocolate ganache with pie crumbs, followed by 1/2 of the cherry pie filling and 1/3 of the mascarpone frosting.  
• With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall - high enough to support the height of the finished cake.
• Set one of the full chocolate cake layers round on top of the mascarpone frosting and repeat the chocolate ganache, pie crumbs, cherry pie filling and mascarpone frosting. 
• Nestle the last chocolate cake layer on top of the mascarpone frosting and decorate with remaining mascarpone frosting, fresh cherries and leftover pie crumbs.
• Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and the fillings. The cake will keep in the freezer for up to 2 weeks, covered in plastic wrap.
• At least three hours before you are ready to serve the cake, pull the sheet pan out of the freezer. Using your fingers and thumb, pop the cake out of the cake ring and gently peel off the acetate. Let it defrost in the refrigerator for a minimum of 3 hours. 

The post Chocolate Cherry Pie Cake first appeared on Cake by Courtney.