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

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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!

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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.

Light and Fluffy Strawberry Cake

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

New and Improved Strawberry Cake Recipe

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

Ingredients You Need for Strawberry Cake

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

Tips for Making a Moist Cake from Scratch

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

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

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Light and Fluffy Strawberry Cake

Flavorful and tender strawberry cake layers with strawberry buttercream.

Course Dessert

Cuisine Cake

Keyword Strawberry, Strawberry Buttercream, strawberry cake

Ingredients

For the Strawberry Puree

• 2 pounds strawberries, fresh or frozen

For the Cake

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

FOR THE BUTTERCREAM

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

Instructions

For the Strawberry Puree

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

For the Cake

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

For the Buttercream

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

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

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

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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.

Rainbow Swirl Cake

First up is my personal favorite: my Rainbow Swirl Cake. If you’ve been here a while, then I know many of you have seen this one. It’s a couple of years old, but it continues to be one of the most popular cake designs. So many of you have recreated this cake and I’ve just loved seeing every single one!

I recently made this cake again with Kelly Clarkson on her show, Kelly Clarkson Show. And last year I had the privilege of making it with Savannah Guthrie and Jenna Bush Hager on The Today Show. Both clips will give you tutorials for making this cake, or you can find the full step-by-step picture tutorial HERE.

Lucky Charms Cake

If you’re looking for something a bit more simple, this Lucky Charms Cake is so fun and truly the easiest of the bunch. Since you’re adding Lucky Charms marshmallows over the entire cake, you really don’t have to worry too much about getting your sides totally smooth. Plus, your kids will love helping with this cake. Win-win!

Carved Rainbow Cake

Did you catch my video on Instagram for THIS CAKE? I actually did two sides because I couldn’t decide which design I liked best. The first side is this rainbow with sprinkles.

On the second side, I tried out stripes and clovers.

I think the rainbow side is my favorite, but I truly loved designing both. Do you have a favorite?

Make sure to watch the video and read THIS POST to find out all my tips for carving buttercream.

Rainbow Dot Cake

Another new one I designed this year was my Lucky Charms-inspired rainbow cake. I love that the rainbows aren’t in traditional rainbow order, but it still screams St. Patrick’s Day with the colors coordinating with our beloved Lucky Charms cereal.

You can watch the video and read more about this cake HERE.

Not done yet! More St. Patrick’s Day cake ideas are still to come!

Green Velvet Rainbow Cake with Coins

Up next, a cake with a surprise inside! This is another cake from a couple of years ago, but still a classic and one that’s sure to wow a crowd!

I piped the buttercream around this Green Velvet Cake and then used my scraper to smooth it out.

But the real star of the show isn’t what’s on the outside! It’s what’s on the inside! Using round cookie cutters, I cut holes in two layers of my cake. As I stacked the cake layers, I added gold coins in the empty space. I then continued to frost and decorate the cake, hiding the coins until we cut into it. The kids loved the surprise!

Rainbow Stripes

If you love bold and vibrant colors, this next color palette is for you! I went with very traditional rainbow colors to create this striped cake.

For all the details about making the cake layers and decorating the cake, make sure to check out THIS POST.

Green Ombre

Or, if you want more green for your St. Patrick’s Day cakes, these next few cakes are for you. First up in this bunch is my ombre cake.

When I’m making my colors for an ombre buttercream, I always start with the darkest shade first. Once I have my darkest color created, I place a bit of the dark buttercream in another bowl and add a bit of white buttercream. Once that’s mixed, I add a scoop of the lighter shade to a third bowl of white buttercream for an even lighter shade.

Check out the video demo HERE.

Four Leaf Clover Cake

My next design is made with a #2 and a #4 Wilton piping tips. You can see in the picture below that the leaves are made by simple swipes and the stem is made with a little line.

Gingham Cake

And last, but certainly not least, is my new Gingham Cake. This was such a fun cake to design and while it does take some time, it’s not a hard cake to make. Watch the video HERE and see what you think!

Alright! What do you think? Are you feeling inspired to make a St. Patrick’s Day Cake? Sure hope so and I can’t wait to see what you make! Be sure to tag me on Instagram with #cakebycourtney and @cakebycourtney so I can see all your beautiful work.

St. Patrick’s Day Flavor Inspiration

Need some more inspiration? Here are a few more cakes that have flavors and colors that you’ll love for St. Patrick’s Day.

• Grasshopper Pie Cake
• Golden Oreo Cake
• Mojito Cake
• Pistachio Chocolate Chip Cake with Hint of Lime

The post 10 Fun and Easy St. Patrick’s Day Cake Ideas first appeared on Cake by Courtney.

Mint Chocolate Chip Cake

What’s in this Mint Chocolate Chip Cake Recipe

How to Make Moist Cake Layers

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

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

Mint Buttercream

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

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

Print

Mint Chocolate Chip Cake

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

Author cakebycourtney

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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

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

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Mint Oreo Cake with Chocolate Mint Oreo Buttercream

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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

Fresh Mint Chocolate Chip Cake

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

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

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

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

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

Ingredients You Need for the Cake

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

How to Make Mint Chocolate Chip Cake Layers

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

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

Mint-Infused Sugar

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

How to Make Mint-Infused Buttercream

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

Ingredients You Need for the Buttercream

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

Similar Recipes You’ll Love

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

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Fresh Mint Chocolate Chip Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

ASSEMBLY

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

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

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

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

5 Romantic Cake Recipes for Valentine’s Day

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

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

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

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

Romantic Valentine’s Cake #3: Strawberry Shortcake

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

Romantic Valentine’s Cake #4: Chocolate Blackberry Cake

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

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

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

5 Romantic Cake Recipes for Valentine’s Day

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

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

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

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

Valentine’s Cake Designs

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

Felt balls from Hello Maypole

Decor from My Mind’s Eye

Simple stripes with funfetti buttercream

Simple piping with the Wilton 1m tip

Floral piping and XO hand painting with edible art paint

Pink buttercream with red Wilton heart sprinkles

Buttercream lips made with a simple acetate paper stencil

Bubble Tape hearts

Buttercream hearts

Favorite Cake Flavors Perfect for Valentine’s Day

Pink Velvet

Pink Velvet Cake with Raspberry Buttercream – Tender pink velvet cake with raspberry buttercream and fresh raspberries.

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

Red Velvet

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

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

Dark Chocolate Strawberry Truffle Cake

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

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

Flourless Chocolate Cake

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

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

Creme Brulee Cake

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

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

Chocolate Strawberry Nutella

Rich chocolate cake layers with fresh strawberries and Nutella frosting.

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

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

The post 14 Valentine’s Day Cake Designs and Flavors You’ll Love first appeared on Cake by Courtney.

Valentine’s Day Cake

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

What You Need For This Red Velvet Bundt Cake

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

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

Red Velvet Bundt Cake

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

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

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

Cream Cheese Icing

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

Cake Making Tips

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

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

More Cakes You’ll Love

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

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Red Velvet Cake Bundt Cake

Tender and moist red velvet cake with cream cheese icing.

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE ICING

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

Instructions

FOR THE CAKE

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

FOR THE ICING

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

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

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

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

What You Need to Make this Chocolate Lava Cake Recipe

Ingredients

For this recipe, you’ll need:

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

Equipment

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

How to Make Chocolate Lava Cakes

Step 1: Prepare Your Ramekins

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

Step 2: Melt the Chocolate and Butter

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

Step 3: Make the Batter

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

Step 4: Fill the Ramekins

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

Step 5: Bake to Perfection

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

Step 6: Serve and Enjoy

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

Tips for Success

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

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

Video Tutorial

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

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Chocolate Lava Cakes

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

Course Dessert

Keyword Chocolate Lava Cake

Servings 6

Ingredients

For the Lava Cakes

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

For the Hazelnuts

• 1/2 cup hazelnuts, chopped

For the Whipped Sour Cream Topping

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

Instructions

For the Lava Cakes

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

For the Hazelnuts

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

For the Sour Cream Topping

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

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

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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

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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.

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

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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.

New Year’s Eve Cake

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

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

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

Champagne Cake

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

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

Cake Layers

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

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

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

Raspberry and Peach Puree

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

Buttercream

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

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

Champagne Inspired Cake Alternatives

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

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

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

Enjoy!

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Champagne Cake

Tender and moist champagne cake layers with a raspberry and peach puree and champagne buttercream.

Course Dessert

Cuisine Cake

Keyword champagne cake, new year’s eve cake, Vanilla Buttercream

Servings 18 people

Ingredients

FOR THE CAKE

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

Raspberry Peach Puree

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

FOR THE BUTTERCREAM

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

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium sized sauce pan, simmer the 3 cups of Martinelli's or champagne over medium heat. You'll reduce the drink to 1 1/2 cups total. 1 cup is for the cake and 1/2 cup is for the buttercream. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for two minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition.
• Add the sour cream and beat until incorporated, about one minute.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the Martinelli's reduction. Repeat the additions, 1/3 cup flour mixture, 1/2 cup Martinelli's and the final 1/3 cup flour mixture. Add vanilla. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour about 18 ounces of cake batter into each of the three cake pans and bake for 28-30 minutes – until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE FILLING

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

The post The Perfect New Year’s Eve Cake: Champagne Cake first appeared on Cake by Courtney.

Happy New Year!

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

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

Black and White Cake

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

Chocolate Cake

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

Vanilla Buttercream

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

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

Enjoy this black and white cake! 

Similar Posts You’ll Enjoy

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

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Black and White Cake

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

Course Dessert

Cuisine Cake

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

Prep Time 1 hour hour

Cook Time 18 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CHOCOLATE CAKE

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

FOR THE BUTTERCREAM:

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

ASSEMBLY

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

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

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

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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.

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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.

See’s Candies-Inspired Bordeaux Cake

A See’s Candies-inspired Bordeaux Cake isn’t just a dessert; it’s an experience. Combining the velvety richness of the Bordeaux filling with a moist, rich cake base, this dessert delivers the best of both worlds. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something sweet, my new Bordeaux Cake recipe offers a delicious flavor profile that’s guaranteed to delight.

For home bakers, it’s the perfect opportunity to elevate your baking game. The cake brings together indulgent ingredients like brown sugar, butter, and chocolate to replicate the signature Bordeaux flavor in every bite. And let’s be honest, who wouldn’t want to turn their favorite candy into a cake?

What Makes Bordeaux Flavor So Unique?

The Bordeaux candy’s defining characteristic is its creamy filling, which balances buttery sweetness with a touch of saltiness. It’s this combination of flavors that sets it apart from other chocolates. In cake form, the Bordeaux flavor truly shines, with layers of brown sugar buttercream complementing the rich chocolatey cake base.

How to Make a Bordeaux Cake

Creating this decadent dessert only requires two elements: the cake and the buttercream. For the cake, we’re using my moist and rich dark chocolate cake recipe. It’s my go-to for anything chocolate and sure to be your favorite too.

For the buttercream, we’re simplifying my Swiss Meringue Brown Sugar Buttercream and combining the brown sugar with heavy cream before adding it to a traditional buttercream. Adding salt is important here because it will balance the sweetness. If you prefer a less sweet buttercream, head over to THIS blog post and grab the Swiss Meringue Buttercream version.

Tips for Perfecting Your Bordeaux Cake

1. Focus on Quality Ingredients: For me, the most important high-quality ingredient is the cocoa powder. I use Extra Brute Cacao Barry cocoa powder in all of my cakes. The flavor is truly the best and this higher fat cocoa lends itself to a very moist cake!
2. Nail the Frosting: A brown sugar buttercream really replicates the creamy Bordeaux filling. As mentioned above, you can use the version below or my Swiss Meringue Buttercream version that can be found with my Cookie Cake.
3. Add a Decorative Touch: Sprinkle the cake with chocolate jimmies to replicate the look of the iconic See’s Candies Bordeaux.

FAQs

Dive into the world of See’s Bordeaux and bring its signature flavors to life in your kitchen. Your family, friends, and taste buds will thank

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See’s Candies-Inspired Bordeaux Cake

Dark chocolate cake layers with brown sugar buttercream and chocolate sprinkles.

Course Dessert

Cuisine Cake

Keyword Bordeaux Cake, brown sugar buttercream, chocolate, Chocolate Cake

Ingredients

FOR THE CAKE

• 2 cups (220 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cups (88.5 g) good quality dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE BUTTERCREAM

• 1/4 cup (57.75 g) heavy whipping cream
• 1/2 cup (110 g) brown sugar, packed
• 2 cups (452 g) unsalted butter slightly chilled
• 5 cups (625 g) powdered sugar sifted
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (6 g) salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Garnish

• 1 cup chocolate jimmies, (sprinkles)

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the pans again. Set aside. 
• Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly distribute the batter into the prepared pans (about 16 ounces of batter in each pan) and bake for 23 to 27 minutes.
• Cool in the pans for 10 to 15 minutes, then turn them out onto a cooling rack and cool completely.
• Wrap in plastic wrap and chill until ready to use.

FOR THE BUTTERCREAM

• In a microwave safe bowl, heat the heavy whipping cream for about 30 to 45 seconds.
• Add the brown sugar to the heavy whipping cream and stir until smooth and the sugar dissolves into the liquid. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter on it's own for about 2 to 3 minutes.
• With the mixer on low speed, add the powdered sugar, followed by the brown sugar mixture, vanilla and salt.
• Turn the mixer to medium-high speed and beat the buttercream for an additional 3 to 5 minutes.

ASSEMBLY

• Place the first cake layer, top-side up, in the center of the cake board. Using an offset palette knife, spread about 1 cup frosting evenly across the cake layer.
• Place the second cake layer on top of the frosting and evenly spread another cup of buttercream over the cake layer.
• Place the third cake layer, top-side down, on top of the frosting. 
• Apply a thin layer of buttercream over the entire cake. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream and then cover the sides and top with chocolate jimmies.

The post Decadent and Delicious See’s Candies-Inspired Bordeaux Cake first appeared on Cake by Courtney.

Pistachio Cranberry Cake

Just when I thought I was done with my Christmas cakes, I have another ide: pistachio and cranberry! The idea for this cake actually came from the colors, pink and green. This color combination has been a popular one over the last few years for Christmas decorations. While I love a classic red and green Christmas, I actually have loved a splash of pink thrown into it all.

Pistachio Cake

I immediately thought of my Pistachio Chocolate Chip Cake. I made this one earlier in the year. You’ll see the cake recipe has mini chocolate chips and a vanilla buttercream with a hint of lime. It’s delicious! I knew the layers would be perfect for this cake, minus the chocolate chips.

You’ll see the cake batter calls for Jell-O pistachio pudding mix. This is essential to getting the pale green color. I didn’t add any additional coloring. If you can’t find pistachio pudding mix, you can substitute it for vanilla pudding mix and add a drop of green food coloring.

Cranberry Compote

For the compote, I referred to a recipe I’ve used in my Cranberry White Chocolate Cake and my Citrus Cranberry Cake. The flavor is outstanding and I love the texture it adds to the cake.

The compote is quite easy to make!

Two suggestions for the compote:

• Make it a day ahead of time so that it has time to chill and thicken.
• Sift the corn starch to avoid getting white clumps of corn starch in your compote.

Buttercream

For the buttercream, I used my basic buttercream recipe as the base and then added a few tablespoons of the cranberry sauce from the compote. To make sure you don’t get chunks of cranberry in the buttercream, be sure to strain the thickened sauce from the compote before you add the sauce to the buttercream.

The sauce adds a beautiful, natural pink color, but you’ll notice it doesn’t create a super strong cranberry flavor. That’s on purpose. With the compote having such a dominant flavor, I let the buttercream compliment the compote.

Enjoy!

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Pistachio Cranberry Cake

Pistachio cake layers with cranberry compote and cranberry buttercream.

Course Dessert

Cuisine Cake

Keyword Christmas Cake, Cranberry Compote, Pistachio Cake, Pistachio Cranberry Cake

Servings 20 people

Ingredients

For the Cake

• 12 tbsp. (169.5 g) unsalted butter room temperature
• 1 1/2 cups (300 g) granulated sugar
• 3 large egg whites room temperature
• 2 large egg room temperature
• 1 cup (240 g) buttermilk room temperature
• 1 tsp. (4.2 g) pure vanilla extract
• 2 3/4 cups (316 g) cups cake flour
• 3/4 cup (115 g) finely ground pistachios
• 1 package pistachio Jell-O pudding mix 3.4 ounce package
• 1 tbsp. (12 g) baking powder
• 1/2 tsp (2.8 g) salt
• zest of one large lime

For the Cranberry Compote

• 12 ounces (340 g) fresh cranberries
• 1/2 cup (118.3 g) water
• 1 cup (200 g) granulated sugar
• 1 tbsp. ( 8 g) corn starch sifted

For the Buttercream

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 teaspoon (4.2 g) vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• Pinch of salt
• 4 tbsp. (58 g) strained juice from cranberry compote
• *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 350 degrees F. Spray three 8- inch or four 6-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium size bowl, combine the egg whites, whole eggs, and vanilla. Set aside.
• In another mixing bowl, combine the cake flour, pistachios, baking powder, salt, lime zest and Jell-O mix. Stir with a whisk and then set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and the sugar until light and fluffy, about two minutes.
• Add the egg mixture in a few additions, making sure to scrape down the sides and bottom of the bowl between each one. Beat until well blended, about one minute.
• With your mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour mixture. Between each addition, you're only mixing for about 10-20 seconds. Once all of the flour mixture and buttermilk are added, keep your mixer on low speed and mix until the ingredients are incorporated. This should only be about 30 seconds or so. Make sure to scrape down the bottom and sides of the bowl and mix again for just 10 to 20 seconds. Over mixing your batter will cause it to sink, not rise, or taste dense.
• Divide batter evenly among your prepared pans, about 16 oz of batter in each for the 8-inch pans or 12 oz in the 6-inch pans.
• Bake the cakes for about 22 to 25 minutes, or until a toothpick comes out with a few crumbs on it. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.
• After the cakes are cooled completely, level the tops, if needed. You'll then wrap each cake layer in plastic wrap and freeze for at least an hour before decorating. It's important to use slightly-chilled cakes when you decorate. The colder cakes will make it easier to handle and you'll have less crumbs get into your crumb coat.
• If you're making the cakes several days ahead of time, you'll freeze the layers and then give them about 30 to 60 minutes to thaw before decorating.

For the Cranberry Compote

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

For the Buttercream

• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Slowly add the heavy cream, followed by the vanilla, pinch of salt and strained cranberry sauce. Once incorporated, turn the speed to medium-high and beat the frosting for 3 to 5 minutes.
• Be sure to mix the frosting by hand with a spatula or wooden spoon before apply your final coat of frosting. This will help push out the air pockets and create a silky, smooth buttercream which will be easier for you to smooth.

Assembly

• Spread a little dollop of frosting on a cake board or cake plate to hold your cake in place. Place your first cake layer, top side up, in the center of the cake board.
• Evenly spread about 3/4 cup frosting over the cake and then pipe a small rim of frosting around the edge of the cake to create a barrier for the cranberry compote.
• Fill the center of the cake with about 1/2 to 3/4 cup compote. You don't want to over fill the center so the compote doesn't spill out the sides. Reserve any left over compote and serve a scoop of it with the slice of each cake.
• Follow these steps for the next cake layer and filling.
• Place the final cake layer, top side down, on the last layer of filling.
• Apply a thin layer of frosting around the entire cake. This is your crumb coat, which will lock in your crumbs. Freeze the cake for 10 to 15 minutes.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.
• Use fresh cranberries and pistachios for decorating.

Notes

If you want to pipe additional decorations on or around your cake, I suggest making an extra half batch of my frosting. 

The post A Perfect Christmas Cake: Pistachio Cranberry Cake first appeared on Cake by Courtney.

See’s Candies-Inspired Scotchmallow Cake

When it comes to crafting a dessert masterpiece, every element matters. This Scotchmallow-inspired cake draws on the richness of four key components: moist chocolate cake, gooey salted caramel, pillowy marshmallow, and velvety chocolate buttercream. Each layer brings a unique flavor and texture, creating a dessert that’s as decadent as it is unforgettable.

See’s Candies: A Rich Family Tradition

See’s Candies has long been a favorite treat and tradition for our family. There’s not a Christmas at Ryan’s parents’ house that doesn’t include boxes and boxes of See’s Candies. Every night after dinner, Ryan’s dad grabs a box of the hand-selected chocolates and places them out for dessert. My go-to is anything with caramel, usually the dark caramel patty or Scotchmallow, while Ryan and Westin grab a Bordeaux or vanilla cream, and Avery snags a raspberry cream or caramel patty.

We all have our favorites and it wouldn’t be Christmas without See’s Candies nearby.

Why Scotchmallow Cake?

I love how the Scotchmallow candy blends smooth chocolate, buttery caramel, and fluffy marshmallow. My cake version of this candy takes those classic flavors to the next level, offering a multi-layered dessert that’s perfect for birthdays, holidays, or any special occasion.

Homemade Elements of a Scotchmallow Cake

To capture the essence of a Scotchmallow, we’ll be making four elements:

• Chocolate Cake – rich and moist, while also soft and sturdy. We achieve this texture using high-quality cocoa powder (like Extra Brute Cacao Barry), as well as buttermilk and sour cream. These layers are tall and you’re going to love them.
• Caramel – Salted caramel is the perfect balance of sweetness and salt, adding complexity to each bite – especially with my homemade recipe. For a full tutorial for making caramel: check out this video on my YouTube channel: https://youtu.be/-EeOAlv0yCM
• Marshmallow – adding this homemade marshmallow layer is essential in recreating this classic candy. The light, airy texture is the perfect addition to the richness of the other elements. This will likely be a little wider than the cake layers. Once you add it to the cake, you can trim it with kitchen sheers.
• Chocolate Buttercream – to top if off, we’ll add a silky, smooth chocolate buttercream. If you want lots of buttercream to decorate with, do a 1.5x batch.

Step-by-Step Recipe

1. Prepare the Chocolate Cake Layers

Bake three 8-inch chocolate cake layers. The cake should be dense yet moist, providing a sturdy base for the fillings. Let them cool completely before assembly. As mentioned, these layers are pretty tall, making this a tall cake. You’ll love the drama of it!

2. Make the Caramel Filling

To make caramel from scratch, cook the sugar, water, and corn syrup (which helps to prevent it from crystallizing) until amber, then mix in heavy whipping cream, vanilla and salt. You can make this ahead of time, as it will thicken as it cools. For a visual tutorial for making homemade caramel: check out my YouTube channel: https://youtu.be/-EeOAlv0yCM

3. Whip Up the Marshmallow

Whip a hot sugar syrup (made from water, sugar, and corn syrup) into bloomed gelatin until fluffy and thick, then spread into a pan to set. Once firm, dust with powdered sugar and a little cornstarch to prevent sticking. Don’t forget, you might need to trim the marshmallow a little once you add it to the cake.

4. Make Chocolate Buttercream

Beat together, butter, chocolate ganache, powdered sugar, vanilla, and salt to create the most gorgeous, silky-smooth buttercream. This buttercream is so delicious. I had just enough to put 1/2 cup buttercream between the layers and frost the cake. If you want to be more generous with the buttercream or have some for extra designs, make 1.5x the batch below.

5. Assemble the Cake

• Place one cake layer on a serving plate.
• Add a layer of marshmallow.
• Pipe a rim of buttercream around the cake layer.
• Spread a generous layer of caramel filling.
• Repeat with the remaining cake layers, ensuring an even distribution of flavors.
• Cover the cake with the remaining buttercream (details below).

Tips for Perfecting Your Scotchmallow Cake

• Use high-quality chocolate for the best flavor – Extra Brute Cacao Barry is my favorite
• Chill the cake layers before frosting to prevent crumbs from mixing into the buttercream.
• Add sea salt to the caramel for a delightful sweet-and-salty contrast.

Why This Cake Stands Out

This Scotchmallow-inspired cake is not just a dessert; it’s a nostalgic experience for See’s Candies lovers. The combination of chocolate, caramel, and marshmallow offers a rich and satisfying bite, making it an unforgettable centerpiece for any gathering.

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Scotchmallow Cake

Flavorful and moist chocolate cake layers topped with chocolate buttercream, homemade marshmallow, and the most delicious homemade salted caramel.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, Chocolate Cake, Scotchmallow Cake, See’s Candies

Ingredients

FOR THE MARSHMALLOW

• 3/4 (180 ml) cup water
• 3 envelopes, .25 oz each unflavored gelatin
• 2/3 (210 g) cup light corn syrup
• 2 cups (400 g) granulated sugar
• 1 tablespoon (13 g) vanilla extract
• 1/4 cup (31 g) powdered sugar

FOR THE CHOCOLATE CAKE

• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 5 large eggs, at room temperature
• 3 1/4 cups (373.75 g) cake flour
• 3/4 cup (75 g) dark cocoa powder
• 1 1/2 teaspoons (8 g) salt
• 2 cups (480 g) buttermilk, at room temperature
• 1 1/2 tablespoons (21 g) white distilled vinegar
• 2 1/2 teaspoons (10 g) baking soda
• 1/2 cup (120 g) sour cream, at room temperature

FOR THE SALTED CARAMEL

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 1 teaspoon (7 g) light corn syrup
• 3/4 cups (180 g) heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 teaspoon (6 g) salt

FOR THE CHOCOLATE BUTTERCREAM

• 1/4 cup (60 g) heavy whipping cream
• 8 ounces dark chocolate
• 2 cups (452 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) vanilla extract
• Pinch of salt
• Make an extra 1.5x batch if you want additional buttercream for decorating.

Instructions

FOR THE MARSHMALLOW

• Line two 8-inch by 2-inch round cake pans with plastic wrap. Spray with non-stick cooking spray and set aside.
• Place 1/2 cup of the water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water. Let it soak without stirring.
• Meanwhile, combine the remaining 1/4 cup water, corn syrup and sugar in a medium size saucepan over medium heat.
• Bring the mixture to a boil and let it boil for about a minute.
• Turn the heat off. With the mixer on medium speed, carefully and slowly pour the hot sugar mixture into the gelatin mixture. Add the vanilla.
• Continue to beat the mixture on high for 10 to 12 minutes. The mixture should look fluffy and reach stiff peaks.
• Divide the marshmallow fluff into the prepared pans. Use a greased spatula to smooth the tops.
• Spray two more pieces of plastic wrap with non-stick spray and then place one piece of plastic wrap on each of the marshmallow layers, pressing down lightly to seal the candy.
• Allow the marshmallow candy to rest overnight.
• Using a shallow dish, evenly spread the powdered sugar over the dish and then dip each marshmallow layer in the powdered sugar (top and bottom).
• NOTE: When you assemble the cake, you may need to use scissors to trim the sides of the marshmallow layers if they are bigger than the cake layers.

FOR THE CHOCOLATE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two minutes, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Fold in the sour cream until no streaks remain.
• Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 33-38 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.

  NOTE: These layers are about 2-inches thick, which means the cake will be nice and tall!

FOR THE SALTED CARAMEL

• Mix the sugar, water and corn syrup in a small saucepan over medium heat.
• Bring the mixture to boil, but DO NOT STIR! (Stirring encourages crystallization). Let the mixture cook until it turns to a golden brown/amber color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and very slowly stir in the cream, pouring it in little by little, to temper the cream and sugar syrup. If you pour it in all at once, your sugar will turn into hard candy. You can start adding more and more as you go along.
• Once the cream is mixed in, add the salt and vanilla. Stir to combine and then set aside to cool to room temperature before using.

FOR THE CHOCOLATE BUTTERCREAM

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

FOR ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Spread about 2/3-3/4 cup of the chocolate buttercream on top of the cake layer with an offset icing spatula.
• Place one of the marshmallow layers on top of the buttercream and then pipe a rim of buttercream around the edge of the marshmallow.
• Gently spread 1/3 cup of the caramel over the cake marshmallow.
• Repeat for second cake layer.
• Place the final cake layer, top side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Top with remaining caramel.

The post See’s Candies-Inspired Scotchmallow Cake first appeared on Cake by Courtney.

Why a Raspberry Cream Chocolate-Inspired Cake?

See’s Candies Raspberry Cream chocolates are a harmonious blend of rich dark chocolate and fruity raspberry and a family favorite at the Rich house. This cake captures that same magic by layering bold flavors and luxurious textures. It’s a perfect tribute to the candy, offering a sophisticated and deeply satisfying dessert experience.

Key Elements of the Cake

1. Dark Chocolate Cake Layers

The base of this cake is all about depth and richness.

• Bold Chocolate Flavor: Use dark cocoa powder, like Extra Brute Cacao Barry for intense flavor.
• Moist Texture: Ingredients like buttermilk, oil and water ensure a tender crumb and amplify the chocolate taste (this makes for a thin batter, but don’t let that scare you).

2. Raspberry Filling

The raspberry cream center is the star of this cake, offering a burst of tartness to balance the rich chocolate.

• Tangy and Sweet: Cook fresh or frozen raspberries with sugar and a touch of lemon juice to enhance their natural flavor.
• White Chocolate: Adding the warm raspberry compote over white chocolate, creates a delicious raspberry ganache.
• Freeze Dried Raspberries: The freeze dried raspberries help to enhance the flavor, while also create a dense, fudge-like filling, reminiscent of the candy.

3. Chocolate Fudge Frosting

The cake is crowned with a luscious chocolate fudge frosting, tying everything together.

• Rich and Velvety: Made with butter, cocoa powder, and melted dark chocolate, this frosting is indulgent and smooth.
• Deep Chocolate Flavor: Its bittersweet notes enhance the dark chocolate layers while harmonizing with the raspberry filling.=

How to Assemble the Cake

1. Bake the Dark Chocolate Cake Layers: Let the layers cool completely before assembling to prevent melting the filling or frosting.
2. Prepare the Raspberry Filling: Spread a generous layer of raspberry filling between each cake layer for a vibrant pop of flavor.
3. Frost with Chocolate Fudge Frosting: Cover the cake with a thick coat of fudge frosting, smoothing it out for a professional finish.

Why This Cake Stands Out

This See’s Candies Raspberry Cream-inspired cake is more than just a dessert; it’s a celebration of rich flavors and elegant textures. The combination of dark chocolate and tangy raspberry offers a perfect balance that will delight both chocolate lovers and fruit fans alike.

Perfect for Any Occasion

Whether you’re hosting a party, celebrating a milestone, or simply craving something indulgent, this cake is sure to impress. Its stunning appearance and bold flavors make it a crowd-pleaser for any gathering.

Recreating the magic of See’s Candies Raspberry Cream in cake form is easier than you think. With its rich chocolate layers, tangy raspberry filling, and velvety fudge frosting, this cake delivers a luxurious dessert experience that you won’t forget.

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See’s Candies-Inspired Raspberry Cream Cake

Dark chocolate cake with raspberry ganache filling and chocolate fudge frosting.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Fudge Frosting, Raspberry Cream Cake, See’s Candies

Ingredients

For the Dark Chocolate 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) salt
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 3 eggs, room temperature
• 2 teaspoons (8.4 g) raspberry emulsion
• 1 cup (236.6 g) hot water

For the Raspberry Filling

• 12 ounces fresh or frozen raspberries (thawed if using frozen to help reduce the water)
• 8 ounces white chocolate chips
• 1 ounce about a cup, freeze dried raspberries

For the Fudge Buttercream

• 1 1/4 cups (282.5 g) unsalted butter, room temperature
• 1 cup (125 g) powdered sugar, measured then sifted
• 3/4 cup (88.5 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 2 teaspoons (8.4 g) vanilla extract
• 10 ounces (283 g) dark or semi-sweet chocolate, melted and cooled slightly
• 1/2 teaspoons (3 g) salt

Instructions

For the Dark Chocolate Cake

• Preheat the 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 the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed until combined.
• In another bowl, combine the buttermilk, oil, eggs, water, and raspberry emulsion.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a spatula.
• Pour the batter into the prepared pans (about 16 ounces in each pan) and bake for 23 to 27 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove the cake pans from the oven and let the layers cool in pans for 10-15 minutes before inverting onto cooling racks to cool completely.

  Wrap the cake layers with plastic wrap and freeze for at least an hour before assembling the cake.

For the Raspberry Filling

• In a medium sauce pan, cook the frozen raspberries over medium heat. As they soften, use a potato masher or a fork to break up the raspberries to release the juices. Allow the berries to simmer on low for about 15 minutes to thicken and allow the water to evaporate. The berry mixture should coat a spoon when it's thickened a little. If you need to, you can add a tablespoon of sifted cornstarch (while the mixture is cooking), to help thicken it.
• Once the berries have cooked through and juice has thickened a little, pour the berries into a fine-mesh sieve that is set over a bowl. Push the juices through to remove the seeds. You'll use about 3/4 cup of the seedless juice but don't throw the rest away. Save it in an airtight container in case you need to thin your mixture later.
• In a microwave safe bowl, pour the hot raspberry puree over the white chocolate chips. Stir until the white chocolate chips melt. If needed, microwave for 30 seconds to melt the chips completely. Stir until smooth.
• In a separate bowl, crush the freeze-dried raspberries into a fine crumb. Push through a fine-mesh sieve to remove the seeds. Discard the seeds and add the raspberry powder to the ganache. Stir until blended. This should start to thicken the mixture.
• Allow to cool to room temperature before adding to the cake. The ganache will thicken as it cools. The texture of the raspberry ganache should be thick, but easily spreadable. If it's too thin, refrigerate it for about 20 minutes or so to set more. To thicken even more, add additional freeze dried raspberry powder.

For the Fudge Frosting

• NOTE: This frosting is quite a bit different than my chocolate buttercream. This texture is denser, more decadent and fudge-like. If you don't want that texture, you can search "chocolate buttercream" or "black buttercream" for alternatives.

  In a microwave safe bowl, heat the chocolate chips in the microwave for about a minute. Stir until smooth and silky.
• In food processor, combine the butter, powdered sugar, cocoa, 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

• Place the first cake layer, top side up, on a cake board or cake stand. Spread half of the raspberry filling over the top of the cake.
• Place a second chocolate cake layer on top and repeat with the filling.
• Cover the entire cake with a thin coat of the fudge frosting. Freeze the cake for 15 to 20 minutes and then continue to frost the cake with the remaining frosting.

Keywords: Raspberry chocolate cake recipe, See’s Candies Raspberry Cream cake, dark chocolate raspberry cake, chocolate fudge frosting, raspberry filling for cake, homemade layer cake recipe, gourmet chocolate dessert.

The post See’s Candies-Inspired Raspberry Cream Cake first appeared on Cake by Courtney.