Marble Loaf Cake

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

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

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

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

How to Turn the Marble Loaf Cake Into a Layered Cake

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

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

INSTAGRAM VIDEO TUTORIAL AND RECIPE FOR LAYERED CAKE

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Marble Loaf Cake with Peanut Butter Buttercream

Course Dessert

Cuisine Cake

Keyword Marble Cake, Marble Loaf Cake, Peanut Butter Buttercream

Ingredients

For the Cake

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

For the Buttercream

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

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

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.

Egg Free Dairy Free Vanilla Cake

I first made this cake in 2018, after your positive reviews of my gluten-free vanilla cake. I decided it was time to tackle other common food allergies, like eggs and dairy. I just can’t stand the thought of you not eating good cake because of a few ingredients!

This cake recipe took me 8 rounds but was SO worth it! I think I’ve come up with a pretty fabulous egg-free and dairy-free vanilla cake.

This was a major labor of love, but I can’t even begin to tell you how excited I am with how this cake turned out. While each failed attempt was discouraging, I actually really enjoyed teaching myself the science behind creating a recipe without the typical dairy and eggs I’m used to.

Different Egg Free and Dairy Free Substitutes for Baking

Before I got in the kitchen, I tried to do as much research as possible on what the best egg and dairy substitutes are. I read loads of articles, blogs, and recipes, trying to figure out what worked and didn’t work for other bakers. But there was really no way of knowing what I like best if I didn’t try it all for myself. So, I narrowed down the substitutes to just a handful – one that were rated highly by others, but also ones that I thought would be easiest for you to find in your home or at any ordinary grocery store.

Here were the key players in the game and a quick personal review of each, followed by more detail of how each substitute worked in my cake.

Egg Substitutes

• Bob’s Red Mill Egg Replacement: rated highly by others but I didn’t think it did a good job binding the ingredients together. My cake with this egg replacement crumbled easily.
• Flaxseed Egg: (1 tablespoon golden flaxseed with 3 tablespoons water). Another egg replacement liked by many, including me. I think it did a good job binding the ingredients but I found out it’s not necessary in a cake. I think it will be useful to use in cookies and brownies though. Keep this one in mind for other egg-free baked goods for sure!
• Chickpea Water: Yup, as gross as it sounds, some people like it for an egg replacement, but I could totally taste the flavor in my cake and in a meringue frosting I made with it. I don’t recommend it.
• Vinegar: My winner! Forget the egg substitutes and just throw in a tablespoon of white distilled vinegar with a couple teaspoons of baking soda and you’ll get a cake that rises beautifully.

Dairy Substitutes

• Earth Balance Butter: too much of this butter in a frosting was overly sweet, but just a little and it provided a great texture and flavor. This butter replacement works well in cookies too.
• Hi-Ratio Shortening: for frostings, I prefer hi-ratio shortening because it contains emulsifiers which make the shortening smoother and creamier. This shortening is also more stable than regular shortening. In the frosting, I noticed shortening by itself was a little bland, but when combined with a little Earth Balance Butter, the flavors balanced each other well.
• Almond Milk: I always have almond milk on-hand, so this is one of the easiest substitutions for me to make.
• Canned Coconut Milk: I was worried about having a coconut flavor in my frosting or batter, but with the cocoa powder (for my chocolate cake), you don’t even notice it. The canned coconut milk (mixed well) is a great replacement for buttermilk, and also makes for a silky and rich chocolate buttercream (which I decided not to post, because it wasn’t stable enough for a layered cake, but man did it taste good!).

Egg-Free and Dairy Free Vanilla Cake Layers

For the base of my vanilla cake, I decided to use my classic yellow cake as a starting point. It’s not only one of my favorite cakes, but I think you’ll also be able to alter it a few ways to get some different flavors (i.e. sub 1/4 cup sugar for 1/4 cup strawberry Jell-O or add some cinnamon and a layer of brown sugar and cinnamon mixed together to recreate my Churro Cake).

My original recipe calls for butter, eggs and sour cream. When converting a cake to egg and/or dairy free, and losing those ingredients, some of the biggest hurdles to cross are making sure your cake rises and that it gets enough moisture – which will give it right flavor and texture – the most important elements of any cake, in my opinion. If I couldn’t achieve a flavor and texture that met my expectations for cake, it wouldn’t be worth sharing with you.

Rounds 1 – 5

Bob’s Red Mill Egg Replacement: Let’s start with the egg substitutes, since figuring this out was my biggest challenge. I had read great things about the Bob’s Red Mill Egg Replacement and decided to give that a try first. For round one of the vanilla cake, I used Earth Balance Vegan Butter to replace my regular butter, as well as the Bob’s Red Mill Egg Substitute and some dairy-free yogurt to replace the sour cream. The result of this attempt was a cake that didn’t rise and was too dense. It was also very fragile. I’m not sure the Bob’s Red Mill Egg Replacement did a good job at binding the ingredients.

Flaxseed Egg: I then went on to try the flaxseed egg (1 tablespoon flaxseed mixed with 3 tablespoons water) instead of the Bob’s Red Mill Egg Replacement. I also switched the non-dairy yogurt for almond milk. This second round produced a cake with flex of flaxseed, which I didn’t love to see in the cake, but also didn’t mind since the cake stuck together better. However, this cake sunk a little in the middle so it wasn’t a winner either.

Chickpea Water: For my third and fourth rounds, I stuck with the flaxseed egg and almond milk, but changed up my ratio of baking soda and baking powder. Neither round met my expectations. For my fifth round, I tried chickpea water as a substitute for the egg, but could totally taste the flavor of the chickpeas and threw it away without a second thought.

Rounds 6 – 8

Vinegar: Heading into my sixth round, I decided to add some vinegar mixed with baking soda to the recipe – similar to what you do with a red velvet cake. I mixed all the ingredients and then added the vinegar and baking soda mixture at the end. The batter tasted great, but the cake sank again! Ugh! I was so confused. I went back to my research and reread everything about vinegar. Several sources claimed it was a great way to get your cake to rise… and then it hit me… I needed to do it without the egg replacement.

So, for round seven, I still had the vegan butter, almond milk and then a full tablespoon of vinegar with a couple teaspoons of baking soda. I was eager to see how this one would turn out. I was certain it would be perfect. Nope. Sank again. I nearly gave up, especially when my little Avery told me I should. (Haha!) But there was no way I was going to quit at that point. I gave myself a break and tried to think through it all. What was I missing in this equation? And then it finally dawned on me. I had yet to try a version without the butter. What if the butter was weighing the cake down? It had plenty of moisture from the almond milk and oil, so what purpose was the butter serving?

In round eight, I made the recipe without the butter, increased the almond milk and oil a little, removed the baking powder and only used baking soda and threw in the vinegar again. The result? A tender and perfectly risen vanilla cake. Victory!

Dairy Free Vanilla Buttercream

As for the frosting, I ended up with a blend of vegan butter and hi-ratio shortening. The texture glides onto the cake beautifully and the taste is sweet, but light and fluffy, so it doesn’t overpower the cake.

I’ll be posting my egg-free and dairy-free chocolate cake with chocolate frosting later this week. Both cakes and frostings work great together, so feel free to mix it up when you start baking.

How to Make an Egg-Free Dairy-Free Vanilla Cake: Video Tutorial

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Egg Free and Dairy Free Vanilla Cake

A tender egg-free and dairy-free vanilla cake with a light and fluffy vanilla frosting and fresh strawberries.

Course Dessert

Cuisine Cake

Keyword Dairy Free, Dairy Free Cake, Egg Free, Egg Free Cake

Ingredients

FOR THE CAKE

• 3 1/2 cups (402.5 g) cake flour
• 2 cups (400 g) granulated sugar
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (6 g) salt
• 2 cups (480 g) almond milk or other non-dairy milk, at room temperature
• 4 teaspoons (20.8 g) pure vanilla extract
• 2/3 cup (145.3 g) canola oil
• 2 tablespoons (28.75 g) white distilled vinegar

FOR THE FROSTING

• 1 cup (226 g) Earth Balance Vegan Butter slightly chilled
• 1 cup (190 g) Hi-Ratio Shortening or Vegetable Shortening*
• 5 1/2 cups (687.5 g) powdered sugar measured and then sifted
• 1 teaspoon (4.2 g) vanilla extract
• Pinch of salt
• Garnish
• Sliced fresh strawberries
• *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 350 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms of each pan with parchment rounds, and spray again. Set aside.
• In a large liquid measuring bowl, combine the almond milk, vanilla, oil and vinegar. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking soda, and salt. Stir to combine.
• With the mixer on low speed, add the wet ingredients to the dry ingredients. Stir just until incorporated. Scrape down the sides and bottom of the bowl and mix again on low for another 10 to 20 seconds. 
• Divide the batter evenly between the three pans (about 16 ounces of batter in each pan). Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it. 
• Let cool 10 minutes in the pans before inverting onto wire racks to cool completely. 
• If needed, level each cake layer with a cake leveler. To store the cake layers, wrap each cake layer in plastic wrap after it’s completely cooled. The cake layers can be stored in the freezer for up to a week with two layers of plastic wrap. To store longer, wrap the layers in an additional layer of foil and place in a zip-lock bag. 

FOR THE FROSTING

• In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter and shortening. Beat on medium speed until light and fluffy, about 2 minutes.
• With the mixer on low speed, gradually add the sifted powdered sugar and then vanilla. Once the sugar and vanilla are incorporated, turn the mixer to medium-high and beat for an additional 3 to 5 minutes.
• To get rid of any air pockets, use a wooden spoon or spatula to stir the frosting by hand for a couple minutes. 

ASSEMBLY

• Place the first cake layer bottom-side down, in the center of the cake board. Using an offset palette knife, spread about 3/4 cup frosting evenly across the cake layer. Layer with strawberries, if using.
• Place the second cake layer on top of the frosting. Frost the top of the second cake and add strawberries, if using.
• Place the third cake layer, top side down, on top of the frosting. 
• Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining frosting.

Notes

*Hi-ratio shortening contains more emulsifiers than regular shortening, giving it a smoother and creamier texture than regular shortening. Hi-ratio shortening is also more stable than regular shortening.

The post The Best Egg-Free and Dairy-Free Vanilla Cake first appeared on Cake by Courtney.

Summer’s Cake

Summer is officially here and I can’t think of a better cake to take us into the season than this Strawberry Rhubarb Crumble Cake! This cake is inspired by one of my favorite desserts Ryan’s parents make every summer. Based off Bon Appetit’s Strawberry and Rhubarb Crumble, my new cake has tender white cake layers, a strawberry and rhubarb filling, a cinnamon oat crumble and a whipped vanilla bean buttercream.

Rhubarb Season

If you want to make this cake, this is the time to do it. Rhubarb is ripe and in stores now. When you’re buying your rhubarb, look for the brightest red pieces you can find. Of course, with any of my fruit filled cakes, if you can’t find fresh seasonal fruit, you can always use frozen fruit. If you do use frozen fruit, let the fruit thaw a bit and pat with a paper towel to remove some of the excess moisture.

Strawberry Rhubarb Crumble Cake

The strawberry rhubarb crumble from Bon Appetit has been a favorite of mine for some time now. It’s a treat I look forward to every summer we visit Ryan’s parents. I actually first made a cake inspired by it a few years ago, using Tessa Huff’s recipe for her Riesling Rhubarb Crisp Cake. I loved her fruit filling and oat crisp, but wasn’t wowed by the Swiss meringue buttercream. But, if you know me, I never like SMB. It just lacks flavor and is always hit or miss if I make it right anyway. (Anyone in that boat with me?).

So for my version of this cake, I decided to use my whipped vanilla bean buttercream from my Peach Crisp Cake. Don’t skip adding the heavy whipping cream. This helps create a much lighter texture, similar to that of a SMB. I also love that this particular buttercream kind of tastes like vanilla bean ice cream – something we always serve on a warm crumble!

For the fillings, I slightly adapted Bon Appetit’s recipes to mimic their dessert the best I could. You’ll notice in the recipe that both filling recipes make quite a bit. I like making a lot of filling so I always have some to serve on the side with each slide of cake, just in case people want more (which they always do!).

And then for my cake layers, I used my classic white cake as a base and added vanilla bean paste. It’s light and tender and compliments all the flavors so well.

Stacking and Decorating

With this cake, because there is a soft filling, you want to take a couple extra steps when you stack and decorate.

• Use chilled cake layers
• Pipe a rim of frosting around each cake layer to act as a barrier to the filling
• Don’t use too much filling in the cake – reserve the rest to serve on the side
• Freeze the cake after it’s stacked, but before it’s crumb coated, to help stabilize the cake as you crumb coat
• Freeze the cake again, after the crumb coat, to set the frosting and filling a bit more

Can’t wait for you to try this one!

Here’s to a great summer!

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Strawberry Rhubarb Crumble Cake

Tender white cake layers with a strawberry rhubarb filling, cinnamon oat crumble and whipped vanilla bean buttercream. 

Course Dessert

Cuisine Cake

Keyword Rhubarb, Strawberry, Strawberry Rhubarb Cake

Prep Time 3 hours hours

Cook Time 1 hour hour

Total Time 5 hours hours

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon baking powder
• 1 teaspoon (6 g) salt
• 4 egg whites, at room temperature
• 1 whole egg, at room temperature
• 1 cup (240 g) buttermilk, at room temperature
• 1 tablespoon (12.6 g) vanilla bean paste or extract
• 1 3/4 cups (350 g) granulated sugar
• 12 tablespoons (169.5 g) unsalted butter, room temperature and cut into cubes

FOR THE COMPOTE (adapted from Bon Appetit)

• 1 teaspoon (4.2 g) vanilla bean paste
• 1 pound strawberries, hulled, halved (about 4 cups)
• 12 ounces rhubarb, preferably bright red, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
• 1/3 cup (66.6 g) sugar

FOR THE CRUMBLE (adapted from Bon Appetit)

• 3/4 cup (90 g) all purpose flour
• 2/3 cup (133.3 g) sugar
• pinch of salt
• 6 tablespoons (84.75 g) chilled unsalted butter, cut into small cubes
• 2/3 cup (60 g) old-fashioned oats
• 1/2 cup (75 g) almonds toasted, coarsely chopped
• 1/4 teaspoon (.65 g) cinnamon

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, room temperature
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (4.2 g) vanilla bean paste
• 1 teaspoon (4.2 g) pure vanilla extract
• pinch of salt
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees. Spray three 8-inch round with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, whisk together the egg whites, whole egg, and the vanilla. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on miedum-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 15 to 16 ounces of batter in each of the three 8-inch pans), spreading evenly with a small offset palette knife.
• Bake for about 25 to 30 minutes. Check cake around 23 to 25 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COMPOTE

• In a medium size saucepan, combine the strawberries, rhubarb, sugar and vanilla bean paste over medium heat. Bring to a boil.
• Once the mixture is boiling, reduce the heat to low and let simmer, stirring occasionally, until the fruit is tender.
• Let cool completely before using in the cake. Can be made ahead of time and stored in an airtight container for up to a week.

FOR THE CRUMBLE

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size bowl, combine the flour, sugar, salt and cinnamon. Whisk to blend.
• Add the cubes of butter and rub in with your fingertips. The mixture will stick together like clumps. Mix in the oats and nuts. 
• Bake for 8 to 10 minutes, stirring the crumble halfway through. Let cool completely before using in the cake. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed for about 2 to 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream, vanilla bean paste, vanilla extract and dash of salt.
• Continue to beat the buttercream on medium-high speed for an additional 3 to 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and fruit filling so the cake doesn't become soggy. 
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the fruit filling from spilling out. (You may even need to pipe a second time over the first rim you made – refer to the video above).
• Spread about 1/2 cup of the fruit filling on the cake layer. 
• Sprinkle about half of the crumble over the fruit filling.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 3 to 4.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake.

Notes

*This amount of filling will make more than enough for the inside of the cake. To make sure the cake is stable as you stack and frost, only add about 1/2 cup of the filling in between the layers. Serve an additional scoop of the filling and crumble with each slice of cake.

The post Light and Fluffy Strawberry Rhubarb Crumble Cake first appeared on Cake by Courtney.

Confetti (Funfetti) Bundt Cake

I’m not sure there’s anything more classic or more nostalgic than a classic Confetti Cake. Since the day Pillsbury came out with their hugely popular Funfetti Cake back in the 1950’s, it’s been a favorite for generations! What’s not to love? Vanilla cake, vanilla buttercream and lots of sprinkles!

Like many of you, I grew up on the boxed version of this cake. I loved it back then, but a few years ago came up with my own recipe. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more!

In this first version of my Confetti Cake, I used my Classic White Cake and Vanilla Buttercream as the base. It’s super light and fluffy, and reminds me of my childhood. However, I’ve always felt like it could be better. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again.

When I worked on my first cookbook, “CAKE, by Courtney,” I made a few changes to this recipe to make it even more memorable and delicious. In this updated Confetti Cake recipe, the cake is more of a vanilla cake than a white cake. It’s a little more moist, in my opinion, than my original version. And it also has a slightly stronger vanilla flavor to it as well.

The texture and flavor in this cake is so delicious.

I know you’ll enjoy it in this bundt pan version too!

My Favorite Bundt Pan

The best bundt pan, in my opinion, is the Nordic Ware Anniversary Pan. It’s plenty big for any recipe, bakes your cakes beautifully, and makes for an easy release!

My Go-To Tips for Making Cake

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

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

HOW TO MAKE THE BEST BUTTERCREAM

To get a light and fluffy, silky smooth 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.

How to Make a Confetti Bundt Cake Video Tutorial

More BUNDT Cakes You’ll Love

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Confetti Bundt Cake

Moist and fluffy vanilla cake, lots of sprinkles and a whipped vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Confetti Bundt Cake, Confetti Cake, Funfetti Bundt Cake, Funfetti Cake

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72.6 g) vegetable oil
• 3 large whole eggs room temperature
• 3 large egg whites room temperature
• 1/4 cup (60 g) sour cream room temperature
• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk room temperature
• 1 tablespoon (12 g) vanilla extract
• 1/4 cup (40g) rainbow sprinkles

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 then sifted
• 4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• *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. Prepare a 12-cup nonstick bundt pan by spraying it with nonstick spray and then coating the sides with flour. 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, oil, and sugar on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
• 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 and blend well, 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.
• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
• Pour the cake batter into the prepared bundt pan and bake for 50 to 60 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let the bundt pan cool completely in the pan before inverting onto your cake stand.

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 3 to 5 minutes. The frosting will become lighter in color and texture.
• Before piping onto your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

  NOTE: I used a Wilton 1M piping tip

The post The Best Confetti Bundt Cake with Vanilla Buttercream first appeared on Cake by Courtney.

The Best Vanilla Buttercream

This buttercream is just too good not to have its own post! It’s light and fluffy, silky and smooth – and just all-around delicious.

To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

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

Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.

Look at the transformation in color and texture in these pictures below.

You’ll be able to get nearly white in color with that extra five minutes of beating. More importantly, you’re creating a light, fluffy texture that won’t overpower your cake layers.

Full-Length Video Tutorial

Want to make this buttercream recipe together?! Check out my video for making the best Vanilla Buttercream on my YouTube channel.

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Vanilla Buttercream

A light and fluffy vanilla buttercream

Course Dessert

Cuisine Buttercream

Keyword easy buttercream recipe

Ingredients

For the Buttercream

• 2 cups (452g) unsalted butter slightly chilled
• 6 cups (750g) powdered sugar measured and then sifted
• 3-4 tbsp (57.75g) heavy whipping cream
• 2 tsp (8.4g) 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

To prepare

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

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

My Strawberry Shortcake Cake is one of my most popular cakes and is the perfect dessert to make for Mother’s Day next month.

Strawberry Shortcake Cake

My Strawberry Shortcake Cake is made up of tender and fluffy vanilla cake layers, filled with homemade whipped cream and fresh strawberries, and then covered it in a strawberry buttercream. This really is the perfect shortcake for the season!

I went a little untraditional with the addition of the strawberry buttercream, but I think it was a risk well worth it! The flavor is light and awesome!

To start, the cake layers for this one come from my Classic Vanilla Cake. Remember, with a tender, fluffy vanilla cake, it’s easy to over bake the layers and therefore get a dry cake. Here’s what I do in my Strawberry Shortcake recipe to make sure that doesn’t happen:

• First reduce the temperature to 325 degrees F.
• Next add sour cream to increase fat in the batter, which helps create and maintain moisture.
• Use room temperature ingredients.
• Keep your eye on the shortcakes as they bake. Don’t forget to use a toothpick to check when they’re done. When you insert the toothpick in the center of the cake, it should come out with a few moist crumbs on it.
• Don’t over mix the cake batter.

Homemade Whipped Cream Filling

After starting the layers, I move on to the filling. The whipped cream filling is simply stabilized whipped cream. I’ve used it in several recipes, and I have a full tutorial on IGTV that you can watch HERE to help you make the recipe below. A few dollops of this cream will send your bake over the top!

Most importantly, I add gelatin to this Strawberry Shortcake recipe because the gelatin is what helps stabilize the whipped cream. You can also use EZ Gel. This helps it hold up better between cake layers. However, it can sometimes be tricky to use. The key to making sure you don’t get clumps in your whipped cream filling is to not let the gelatin mixture cool too long in the fridge. Above all, you don’t want the gelatin to set too much as it cools and you also don’t want it to be too warm. If it is the wrong temperature when you add it to your whipped cream, the whipped cream will soften.

Strawberry Buttercream

To top this shortcake off, I add a delicious strawberry buttercream, made with a little strawberry jam and freeze-dried strawberries.

The flavor is out of this world delish.

Assembling the Strawberry Shortcake

You want to be sure your cake is staked properly, so take a look at the tips below to refresh your memory.

Enjoy!

More Recipes You’ll Enjoy

• The Best Strawberry Buttercream Frosting for Cake
• Strawberry Cake
• Fun & Easy Patriotic-Inspired Cakes
• Top 5 Favorite Strawberry Birthday Cakes
• Delicious and Easy Biscoff Strawberry Cake

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Strawberry Shortcake

Tender and fluffy vanilla cake layers with a whipped cream filling, fresh strawberries and strawberry buttercream.

Course Dessert

Cuisine Cake

Keyword Strawberry Buttercream, Strawberry Rhubarb Crumble, Strawberry Shortcake, Whipped Cream

Servings 20 people

Ingredients

FOR THE CAKE

• 3 cups (340 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites, at room temperature
• 2 tsp. (8 g) clear vanilla extract
• 1 cup (240 g) buttermilk, at room temperature
• 1/2 cup (120 g) sour cream, at room temperature

FOR THE WHIPPED CREAM

• 2 cups (462 g) heavy whipping cream, cold
• 3 tbsp. (44.3 g) water, cold
• 1 tbsp. (9.25 g) unflavored gelatin
• 1/2 cup (62.5 g) powdered sugar, measured and then sifted
• 1 tsp. (4.2 g) vanilla extract
• Diced fresh strawberries

FOR THE BUTTERCREAM

• 1 1/2 cups (327 g) unsalted butter, slightly cold
• 1/4 cup (40 g) freeze dried strawberries, pulverized
• 1/3 cup (76 g) heavy cream
• 2 tbsp. strawberry jam
• 4 cups (500 g) powdered sugar, measured and then sifted
• 1 tsp vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with 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 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. Once all of the egg whites are added, mix for about 1 to 2 minutes on medium speed.
• Add 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.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans or 13 ounces in each of the 6-inch pans 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 a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup heavy cream to a simmer and then stir in the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 5-7 minutes.
• In a chilled stainless steel bowl with a chilled whisk attachment, beat the remaining whipping cream, icing sugar, and vanilla until it thickens and soft peaks begin to form, about 1 to 2 minutes. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form.
• Keep covered and chilled until ready to use.

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.
• Add the freeze dried strawberries and the strawberry jam.
• With mixer on medium speed, add whipping cream and vanilla.
• 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.

ASSEMBLY

• Spread a small dollop of frosting on your cake board. This will act like glue to hold your cake in place.
• Place your first cake layer, top side up, on your cake board. Pipe a rim of strawberry buttercream around the edge of the cake.
• Spread about 1/2 cup of the whipped cream filling over the cake. Placed diced strawberries on the whipped cream and pat into place with your hand. Spread another 1/2 cup of the whipped cream filling over the strawberries.
• Place the next cake layer on top of the filling and repeat steps 2 and 3.
• Set your final cake layer, top side down, on your second layer of filling. Apply a thin crumb coat over your entire cake. This does not need to look pretty or be even. This coat of frosting is simply to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat.
• After the crumb coat is set, finish frosting your cake with the strawberry buttercream

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

What is a Choco Smash Cake?

The Choco Smash Cake is the new dessert offered in Disney California Adventure Park at Pym Test Kitchen. Previously, Pym Test Kitchen offered a Choco Smash Candy Bar, but it was recently replaced by this new cake version of the candy bar.

This multi-layered cake is made up of layers of brownie, white chocolate peanut butter ganache, chocolate crunch pearls, white cake, dark chocolate truffle mousse, and white chocolate caramel bavarian cream, coated in chocolate ganache and topped with roasted peanuts.

Here’s a look at the real deal:

A mouth full, right?!

After learning about this cake from a friend, and seeing it has so many of my favorite things in it, I knew I had to try it during our recent visit to Disneyland with the kids.

My Review of the Choco Smash Cake

To be honest, I can only give this one a 6/10. I actually had no idea there was white chocolate in any of the elements until I was researching it when I got home from the trip. The white chocolate got lost in the mix of peanut butter and caramel, but was also the reason the fillings lacked a lot of flavor. The cake itself was a little dry and I don’t even think it needed the ganache on the outside. I would have preferred more of the chocolate mousse.

But here’s the thing… Disney is making food and treats for a crazy amount of people each day. It’s hard to land everything perfectly fresh and flavorful when there are so many factors of food prep and food rules involved. So, taking that into consideration, they did a good job. I just knew this cake had so much potential and I knew I wanted to make my own version.

MORE DISNEY FOOD RECOMMENDATIONS

For a full Disneyland food review, be sure to check out MY INSTAGRAM REEL about everything we ate in a day at Disneyland and California Adventure. I’m telling you about all the things to get and what to skip!

Copycat Choco Smash Cake

For my Copycat Choco Smash Cake, we’re using the original as major inspiration. The main difference in my Choco Smash Cake recipe is you won’t find any white chocolate. I played around with a few options (caramelizing white chocolate, making a ganache, etc.) and ultimately felt like the caramel flavor was getting lost among all the other elements. Instead, you’ll see we’re using dulce de leche – straight from the can.

The other thing I wanted to point out – you can use your favorite box brownie mix (mine is the Ghirardelli Dark Chocolate Brownie Mix) OR my homemade version of my favorite boxed brownie. You’ll find that recipe HERE. To simplify, I used the box mix for my cake.

Elements in the Choco Smash Cake

• Brownie
• Peanut Butter Filling
• Vanilla Cake
• Dulce de Leche
• Chocolate Crisp Pearls (another option are these Valrhona chocolate and caramel combination crisps.)
• Chocolate Buttercream

As you can see from the pictures, I switched up my layering just a bit. I wanted to make sure the peanut butter and caramel elements didn’t blend. For me, I love when I can distinctly taste each element of a cake, without anything overpowering another element.

Brownie Layer

As I mentioned earlier, you can make the brownie layers from a box or from my homemade recipe for my copycat Choco Smash Cake. Either way, you’re going to split the brownie batter between two 8-inch round cake pans. I use the same Fat Daddio cake pans for the brownie element as I do my cake. Once the brownie layers are baked, you’ll let them cool a bit and then turn them onto a cooling rack to cool completely.

TIP: when you line the bottom of the cake pans in preparation to bake the brownies, it’s helpful to have some of the parchment come up the sides. This allows you to pull the brownies up, out of the pan. I’ve noticed that if I just use parchment on the bottom of the pan, I struggle to get the brownies out when I flip the pan over.

How to Make Moist Vanilla Cake Layers

These cake layers are really easy to whip up, but can easily be a “Pinterest fail” if you forget to follow these steps for making moist cake layers from scratch:

• Use real butter
• Measure ingredients correctly
• Use room temperature butter
• Add fat
• Use light metal pans
• Mix on high at the beginning (with butter, sugar, oil and eggs)
• Mix on low at the end (when you add flour)
• Don’t overbake

For more details on these tips, be sure to read my blog post about How to Bake Moist Cakes from Scratch.

Chocolate Buttercream Recipe

The goal for your chocolate buttercream should be a smooth, silky, easily spreadable consistency. It’s this amazing consistency that makes smoothing out your chocolate buttercream while decorating so much easier. Compared to other chocolate buttercream recipes I’ve tried, this is the smoothest and tastiest one around.

To make this chocolate buttercream recipe, you’ll start by heating the dark chocolate with the heavy whipping cream until you’ve created a smooth chocolate ganache. Let it cool to room temperature while you sift the powdered sugar.

The next step is to beat the butter on it’s own for just a bit to soften it up. While the butter is mixing, add the chocolate ganache, followed by the powdered sugar, vanilla and salt.

The color of the chocolate buttercream lightens a bit while you mix it. As it rests, it will darken.

This buttercream is the perfect finishing touch to my Copycat Choco Smash Cake.

FAQs

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Choco Smash Cake

Inspired by the Disneyland California Adventure cake, my copycat version is made with layers of brownie, peanut butter filling, vanilla cake, dulce de leche, chocolate crisp pearls, and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword Choco Smash Cake, Disneyland Cake, Disneyland Treat

Ingredients

Brownies

• 1 box Dark Chocolate Ghirardelli Brownie Mix
• OR
• 1 batch Homemade brownies, my favorite recipe

Vanilla 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
• 1/3 cup (72.6 g) vegetable oil
• 4 eggs, room temperature
• 1 1/4 cup (300 g) buttermilk, room temperature
• 1 tablespoon (12 g) vanilla extract

Filling

• 1 13.4 oz dulce de leche
• 1/2 cup Chocolate Crisp Pearls, this is the brand I use

For the Peanut Butter Filling

• 1 cup 230 g heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1 teaspoon (4.2 g) vanilla extract
• 1 cup (250 g) peanut butter smooth

For the Chocolate Buttercream

• 1/3 cup (77 g) heavy whipping cream
• 10 oz. dark or semi-sweet chocolate chips
• 2 cups (452 g) unsalted butter, slightly chilled
• 5 cups (625 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt

For the Garnish

• salted roasted peanuts

Instructions

For the Brownies

• Follow the instructions on the box, except you'll bake the brownies in two 8-inch round cake pans for 20 minutes. See note above in the blog post for prepping your pans.
• Allow to cool completely before using.

For the Cake

• Preheat the oven to 325 degrees F. Prepare two 8-inch cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. 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, oil, and sugar on high until fluffy and smooth, about 3 minutes.
• Add the eggs, one at a time to the bowl, making sure to scrape down the sides and bottom of the bowl between additions. Add the vanilla. Continue to beat on medium-high speed for an additional two minutes. The mixture should be smooth and fluffy.
• Turn the mixer on low and alternately add the flour mixture and the buttermilk, starting and finishing with the flour mixture. Mix until just incorporated.
• Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the two 8-inch pans and bake for about 35 minutes, or until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 15 minutes before inverting onto cooling racks.
• When cakes are completely cooled, divide the layers in half horizontally using a serrated knife of cake leveler. You’ll have four thin cake layers. Wrap the cakes (2 layers can be wrapped together like a full cake layer), and freeze for at least an hour before stacking. The cake layers are easier to handle, assemble and frost when they are chilled.
• You can also freeze the cake layers for several days. Just be sure to let them thaw for about 30-60 minutes before using.

For the Peanut Butter Filling

• In a stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until still peaks form.
• Fold the peanut butter into the whipped cream.
• I like using this right away (so you can make it when you're ready to assemble your cake), but you can also make it ahead of time and refrigerate until ready to use.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• With the mixer on low speed, add the cooled ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
• Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
• Buttercream can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets.

Assembly

• Place one brownie layer on a cake board or cake stand. Evenly spread half of the peanut butter filling over the brownie layer.
• Place the first cake layer, top side up, on the peanut butter filling. Cover the cake with half of the dulce de leche. Sprinkle on the chocolate crisp pearls and gently pat into place.
• Place the second cake layer on top of the filling.
• Evenly spread 1 cup of the chocolate buttercream on top of the cake and then top with the third cake layer.
• On the third cake layer, evenly spread the rest of the dulce de leche and more chocolate crisp pearls.
• Place the fourth cake layer on top and cover with the remaining peanut butter filling.
• Finish stacking the cake by placing the second brownie layer on top of the peanut butter filling.
• Cover the entire cake with a thin layer of buttercream. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, finish frosting the cake with the remaining buttercream.

The post Best Ever Copycat Disneyland Choco Smash Cake first appeared on Cake by Courtney.

Why Sugar Free?

This is a recipe that has been frequently requested over the years – a sugar free cake!

To be honest, I’ve pushed this request to the back burner for a while because I didn’t want to come across as if I was making a “diet friendly” cake. I whole-heartedly believe in balance and moderation, and that cake, in it’s full fat, full sugar, full carb form, should be part of that balance.

However, I realize there are many cake lovers reading this who want to have cake in its truest form, but can’t due to health reasons. So, today, this cake is for you!

Sugar Replacements for Baking

As I started out on this cake, I knew from previous experiments with sugar replacements that I wasn’t a fan of Splenda or Stevia. I find they leave an after taste and are definitely noticeable in the recipe.

Just like when I made my Dairy Free and Egg Free Vanilla Cake, I wanted to make sure this cake taste as close to the real deal as possible. I just don’t think flavor and texture should ever be compromised, even in a healthier version.

So, with Splenda and Stevia already a no for me, I grabbed coconut sugar (which isn’t sugar free but is lower on the glycemic index) and monk fruit.

What is Monk Fruit?

Monk fruit is a small round fruit in the gourd family. It is considered a healing herb in Eastern medicine and has been used since its discovery to treat all kinds of ailments. Unlike other fruits, monk fruit’s sweetness comes from antioxidants called mogrosides. Monk fruit extract is all-natural, so there are not the same drawbacks of other artificial sweeteners.

Monk fruit extract is rated a zero on the glycemic index and has zero calories and zero carbs, so it won’t spike blood sugar. Diabetics can incorporate it into their diet more easily than sugar.

Recipe Testing

Round 1

In my first attempt, I thought about just doing a low-sugar cake and used a combination of coconut sugar and monk fruit. The result was a slightly golden brown colored cake that had a bit of a brown sugar flavor to it. I didn’t hate it, but it wasn’t the classic vanilla cake flavor I was going for. I do think coconut sugar would make a great substitute in any of my cakes that call for brown sugar, like my Biscoff Cake.

Round 2 and 3

For my second round, I used all monk fruit. Unfortunately, in this round, the cake sunk a bit. So, in round three, I increased the amount of cake flour by 1/4 cup to help stabilize the cake more. It baked beautifully!

You’ll find that the “crumb” of this cake is quite fine, but isn’t not super airy. It’s a really nice, tender, flavorful cake.

How to Make a Sugar Free Cake

Ingredients You’ll Need

• Lakanto sugar free monk fruit sweetener and powdered sugar version – this brand is specifically important because there are fewer additives compared to other monk fruit sweeteners.
• Unsalted butter
• Cake flour
• Eggs
• Vanilla extract
• Baking powder
• Salt
• Buttermilk
• Sour cream
• Grapeseed oil

To make this Sugar Free Vanilla Cake, you’ll start by beating the butter, monk fruit, and oil together on medium-high speed until it becomes light and fluffy. You’ll then add the eggs, one at a time, beating well between each addition and then adding vanilla.

You’ll then turn the mixer to low speed and alternately add the flour mixture and buttermilk, followed by folding in the sour cream.

How to Make Swiss Meringue Buttercream

Swiss Meringue Buttercream is a buttercream made by heating egg whites and sugar together over a double boiler, whipping them until medium-stiff peaks form, and then adding butter and flavoring.

While SMB is a bit more involved than my usual American Buttercream, and can sometimes be a little tricky, once you master the steps to a Swiss Meringue Buttercream, you’ll love it. It’s a lot lighter in texture and flavor than an American Buttercream, which is why I don’t often use it. My family and I love the richness of an American Buttercream.

And before we get into some of the key points for making Swiss Meringue Buttercream, I have to introduce you to Tessa Huff of Style Sweet. She is a dear friend and taught me everything I know about SMB!

Tips for Making Swiss Meringue Buttercream

• Make sure your mixing bowl is completely clean and dry before making this buttercream.
• Egg whites should be completely free of any yolk.
• Whisk the sugar and egg whites together before heating over the double boiler.
• Use a candy thermometer to check the temperature of the egg and sugar mixture. It’s ready when the thermometer reaches 160 – 170 degrees F.
• Use the whisk attachment to beat the egg whites and sugar mixture.
• Switch to the paddle attachment when you add the butter and flavoring.
• You’ll know the meringue is ready for butter when the outside of the mixing bowl is no longer warm to the touch. Use your inner wrist to check.
• Butter should be room temperature when you add it. If it’s not, and it’s too cold, the meringue will start to curdle.
• If the buttercream looks soupy, refrigerate it for about 10 to 15 minutes and then mix again.

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.

If you’re interest in dairy and egg replacements, be sure to check out the links below.

More Cakes to Love

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Sugar Free Vanilla Cake

Sugar free vanilla cake with a sugar free swiss meringue buttercream.

Course Dessert

Cuisine Cake

Keyword monk fruit cake, sugar free cake, sugar free vanilla cake, swiss meringue buttercream

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature
• 1 1/2 cups (350 g) Lakanto monkfruit sweetener Use THIS brand
• 1/3 cup (72.6 g) grapeseed oil
• 3 large whole eggs at room temperature
• 3 large egg whites at room temperature
• 3 1/4 cups (373 g) cake flour
• 3 teaspoons (12 g) baking powder
• 1 teaspoon (4 g) salt
• 1 tablespoon (12 g) vanilla extract
• 1 cup (240 g) buttermilk at room temperature
• 1/4 cup (60 g) sour cream at room temperature

FOR THE BUTTERCREAM

• 1/2 cup (115 g) egg whites
• 1 1/3 cups (280 g) Lakanto monkfuit powdered sugar or, you can use a blender or food processor to blend the monkfruit granules to create a monkfruit powdered sugar.
• 2 cups (452 g) unsalted butter at room temperature
• 1 tablespoon (12 g) vanilla extract
• *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 DRIP

• 1 cup (150 g) white chocolate chips I prefer Guittard White Cookie Drops (Orson Gygi(
• 1/4 cup (57.75 g) heavy whipping cream

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare two 8-inch or three 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. 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, oil, and monkfruit on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time and beating well between each addition, to the bowl and beat on medium until well incorporated. It may look curdled, don't stress.
• 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 and blend well, 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.
• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sour cream.
• Evenly distribute the cake batter among the two 8-inch or three 6-inch pans and bake for 35 to 40 minutes, until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• 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 your electric mixer, or any heat proof bowl, combine the egg whites and monkfruit. Whisk until combined.
• Heat about 1 to 2 inches of water in a medium pot over medium heat. Place the metal mixing bowl, or other heat proof bowl, over the pot to create a double boiler. Stir continuously, until the mixture because smooth, light in color, frothy and reaches 160 – 170 degrees F on a candy thermometer.
• Once the mixture has reached the desired consistency, use a whisk attachment to beat the mixture until you reach medium-stiff peaks, about 10 minutes. It takes a bit of time, so be patient. You'll know it's ready for the next step when you touch the outside of the bowl with your inner wrist and it's room temperature. If it's still warm, keep beating until there's no heat coming off the bowl.
• Once you've reached medium-stiff peaks, change to the paddle attachment and then gradually add the butter in small squares, followed by the vanilla. Continue to beat for about 3 to 5 minutes until smooth and silky.

ASSEMBLY

• Place the first cake layer, top side up. Add about 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.
• Place second cake layer on top and 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 Light and Fluffy Sugar Free Vanilla Cake that Tastes Like the Real Deal first appeared on Cake by Courtney.

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Peach Biscoff Cake

I have a deep love for Biscoff ever since making my Biscoff Cake several years ago. The flavor and texture of this cake is so unique and so delicious. You’ll see we’re using 18 Biscoff Cookies in the cake batter. After you finely grind the cookies, you’ll add the crumbs to the dry ingredients. The cookies help to create the delicious flavor and somewhat untraditional cake texture. It’s slightly dense but ultra moist and tender.

Ingredients You’ll Need for the Cake

• Biscoff cookies
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Buttermilk

IMPORTANT TIP: make sure all refrigerated ingredients are room temperature before you make the cake layers.

Peach Compote

With peach season at its prime right now, you will for sure what to use fresh peaches in this easy-to-make peach compote. However, if you don’t have access to fresh peaches or it’s not peach season, canned peaches will work great too.

Simply dice up your peaches, add them to a saucepan with brown sugar and cornstarch and start simmering. As the peaches start to cook, you’ll want to mash them just a bit with a potato masher. This will help release the juices. The juices will thicken, thanks to the cornstarch, and you’ll create a peach compote in about 10 minutes.

Biscoff Oat Crumble

This Biscoff oat crumble is similar to the cinnamon oat crumble in my Peach Crisp Cake, but I’ve made a few flavor and texture changes. First up, we’re add Biscoff cookies to the crumble in place of some of the oats to level up the Biscoff flavor. I’ve also added chopped almonds for a little nutty flavor. (Pecans would be a great alternative to almonds).

To make the Biscoff oat crumble, you’ll crush some cookies, add them to the oats, flour, sugar, butter, almonds and cinnamon. Mix the ingredients until you’ve created a crumb and then bake for a few minutes at 375 degrees F. Make sure to toss the crumble half way through the bake time and then allow it to cool completely before using.

PRO TIP: this is a great element of the cake to make ahead of time. It stores for weeks in an airtight container in the freezer.

Cheesecake Filling

Another element of the cake that is super easy to make, has just three ingredients and can be made ahead of time is the cheesecake filling. For this filling, we’re using cream cheese, sugar, and heavy whipping cream.

Make sure to whip the heavy whipping cream to stiff peaks and then fold it into the cream cheese and sugar mixture. There’s no eggs, no baking, and very little effort to make this cheesecake!

Vanilla Buttercream

This buttercream is light and fluffy, silky and smooth – and just all-around delicious.

To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.

How to Make the Best Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for about 3 to 5 minutes, until light and fluffy
• Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.

FAQs

Why does my cake taste dry?

• You’ve over baked the cake layers – over baking the cake layers can happen within a couple minutes of baking. Because we’re using a finer flour, we have a very delicate crumb. We have to be super careful with our bake time to ensure we cook these layers at just the right time. When you insert a toothpick in the center of the cake, it should come out with a few moist crumbs on it. Remember, your cake layers continue to bake as they cool in the pans for a few minutes. It’s also smart to use an oven thermometer to ensure the oven is running at the right temperature and not too hot.
• You’ve over mixed the batter – don’t forget, when you start adding the dry ingredients to the batter, you want to mix on LOW SPEED just until the flour is incorporated. Over beating your batter can result in a dry, dense cake.
• You’re serving the cake cold – this may sound silly, but the temperature at which you serve the cake will change the texture of the cake. A cold cake often tastes dry compared to room temperature cake.

How do I get my cake layers to rise well?

Use room temperature ingredients – using room temperature ingredients allows those wet ingredients to better blend together AND allows the dry ingredients to better absorb them. Both of these things help your cake layers to rise beautifully.

• Make sure you beat the butter, sugar, and eggs really well at the beginning. You’ll see that I’m noting in the instructions to beat these ingredients on a medium-high speed, until smooth and fluffy. You’ll notice the color gets lighter and the volume increases. That’s exactly what we’re looking for.
• Use good quality pans – the types of pans you use matter! Use light metal pans by a brand that specializes in baking pans. I always recommend Fat Daddio pans.
• Don’t over mix your batter – once you start adding dry ingredients, you should use a low speed and only mix until your ingredients are incorporated.

Can this cake be made gluten-free?

The only bummer about Biscoff cookies is that there isn’t a gluten-free alternative, like you’ll find with Oreos, graham crackers, and many other cookies I use in some cakes. Since Biscoff doesn’t have a GF option, you’re best bet is to look for a cookie with similar texture and flavor. We want a crispy cookie that has cinnamon and spice flavors in it.

Can this cake be made ahead of time?

Absolutely! Make sure to follow my tips from my blog post: How to Freeze, Thaw and Transport Cakes.

Where can I find a cake stand?

I’m loving the look of this blue glass cake stand with the yellow peaches. You’ll find a similar one HERE for a great deal!

More Peach and Biscoff Cakes You’ll Love

• Peach Crisp Cake
• Peaches and Cream Cake
• Biscoff Cake
• Caramel Apple Cheesecake Cake with Biscoff Crust
• Banana Caramel Biscoff Cake

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Peach Biscoff Cake

Biscoff cake layers with peach compote, cheesecake filling, Biscoff crumble and vanilla buttercream.

Course Dessert

Keyword biscoff, peach, peach biscoff cake

Ingredients

FOR THE CAKE

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

FOR THE CHEESECAKE FILLING

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

FOR THE CRUMBLE

• 5 whole (40 g) Biscoff cookies
• 1/2 cup (40 g) oats
• 1/4 cup (50 g) light brown sugar, packed
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (40 g) almonds, chopped
• 1/4 cup (56.5 g) unsalted butter, cold and cut into cubes
• 1/2 teaspoon (1.32 g) ground cinnamon

FOR THE COMPOTE

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with non-stick cooking spray, line the bottoms with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 2 to 3 minutes. The texture should be smooth and fluffy.
• With the mixer on low speed, add the eggs, one at a time, beating well after each addition.
• Scrape down the sides and bottom of the bowl. Turn the mixer to medium-high and beat the mixture for an additional 2 to 3 minutes. The texture should be smooth and the color light.
• With the mixer on low speed, add 1/3 of the dry ingredients, followed by half of the buttermilk, another 1/3 of the dry ingredients, the second half of the buttermilk, and then the final 1/3 of the dry ingredients. Mix until the dry ingredients are incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE CHEESECAKE FILLING

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



For the Crumble

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a food process or blender, pulse the cookies until you’ve created crumbs. Some chunks of cookies are ok. This doesn’t need to be as fine of a consistency as you use in the cake layers.
• Combine the cookie crumbs, oats, brown sugar, flour, butter, cinnamon and salt. Mix by with a wooden spoon (or even a potato masher) until the mixture resembles clumps of sand. Spread the crumble over the parchment paper and bake for 8 to 10 minutes, stirring halfway through. The crumble should be golden brown. Let it cool completely and then crumble the mixture into smaller pieces, if needed.

For the Compote

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

For the Buttercream

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

Assembly

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Pipe a rim of buttercream around the edge of the cake.
• Using an offset icing spatula, spread half of the cheesecake filling over the cake layer.
• Spread about 1/3 of the peach filling on the cheesecake filling, followed by a sprinkle of 1/3 of the crumble. Pat into place.
• Gently place the second cake layer on top of the filling and crumble and repeat steps 2 and 3. (Reserve the remaining 1/3 compote and crumble to use on top of the cake.)
• Place the final cake layer top side down on the second layer of filling.
• Apply a thin layer of buttercream around the entire cake. This should look like a “semi-naked” cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake. Use remaining fillings as decor on top of the cake.

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

Dunkaroo Cake

Do you remember Dunkaroos? They used to be a grocery store staple – little graham cracker cookies with funfetti frosting to dip them in. What a treat! I loved that combo then and I love it now. In fact, even in college I was known to drip graham crackers into a tub of Betty Crocker Funfetti Frosting.

I was reminded of this flavor combination by a follower on Instagram who requested I make a cake inspired by Dunkaroos.

How much do we love this follower and her brilliant idea?!

Here’s what we’re looking at:

• Graham cracker cake layers
• Confetti buttercream
• White chocolate graham cracker clusters

Or summed up in one word – deliciousness!

How to Make the Best Tasting Cake

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. 
• Make sure you beat the butter, sugar and eggs well. The texture should be light and fluffy and the volume should increase.
• 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

Confetti Buttercream

This confetti buttercream recipe is a favorite around here. Make sure to follow my tips before for making the best buttercream frosting.

 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.

White Chocolate Graham Cracker Clusters

The last element in this cake is a little texture. These white chocolate coated graham cracker clusters give the cake a little crunch, while playing up the graham cracker flavor.

Enjoy!

Make Sure to Try These Cakes Too!

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Dunkaroo Cake

Graham cracker cake layers with confetti buttercream and white chocolate covered toasted graham crackers.

Course Dessert

Cuisine Cake

Keyword Dunkaroo Cake

Ingredients

FOR THE CAKE

• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) finely ground graham crackers (about 8 full rectangular crackers)
• 1 3/4 teaspoons (7 g) baking powder
• 1 teaspoon (2.6 g) cinnamon
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (227 g) unsalted butter, at room temperature
• 1 2/3 cups (333.3 g) granulated sugar
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the White Chocolate Covered Graham Cracker Clusters

• 1/4 cup (56.5 g) unsalted butter, melted
• 3/4 cup (75g) graham cracker crumbs (about 6 full rectangular crackers)
• 1/4 cup (23 g) milk powder, I use THIS
• 1/2 teaspoon (3 g) salt
• 2 tablespoons brown sugar
• 3 ounces white chocolate chips, melted
• 3 tablespoons rainbow sprinkles

For the Buttercream

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

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• Place the graham crackers in a food processor or blender and pulse until the crackers are finely ground and resemble sand.
• In a medium-size bowl, combine the graham cracker crumbs, flour, baking powder, cinnamon, baking soda, and salt. Whisk until the ingredients are well-blended. Set aside.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition and making sure to scrape down the sides of the bowl between each addition. After the eggs are all added, continue to beat on medium-high for about 2 to 3 minutes.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another 1/3 of the dry ingredients, the second half of the buttermilk and the final 1/3 of dry ingredients. Mix until combined, about 30 seconds. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans (about 20 ounces in each) and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the White Chocolate Covered Graham Crackers Clusters

• Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the graham cracker crumbs, milk powder, brown sugar, and salt.
• Pour the melted butter into the bowl and toss to coat the crumbs until they are “wet.”
• Spread the crumbs over the parchment paper and bake for 7 minutes, at which point you’ll toss the crumbs with a fork, and bake again for another 7 minutes.
• When the crumbs are done baking, remove from the oven and allow the crumbs to cool completely.
• Combine the cooled graham cracker crumbs / clusters and the melted white chocolate into a mixing bowl. Toss to coat the graham crackers. Toss in the sprinkles.
• Pour the coated graham crackers over a sheet of parchment paper. Allown the mixture to set.

For the Buttercream

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

For the Assembly

• Place the first cake layer, top side up on a cake plate or cake board set on a turn table.
• Evenly spread about a cup of buttercream over the cake layer. Sprinkle on about a half cup of the graham cracker crumble and gently pat into place.
• Place the second cake layer on top of the filling and repeat step 2.
• The final cake layer will go 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 minutes.
• After the crumb coat is set, continue frosting and decorating the cake with the remaining buttercream and crumbs.

  For the piping, I used the Wilton 8B piping tip.

The post Dunkaroo Cake with Confetti Buttercream first appeared on Cake by Courtney.

Blackberry Lime Italian Soda Cake

This isn’t just any ol’ blackberry and lime cake! This Blackberry Lime Italian Soda Cake is something real special thanks to the blackberry lime compote and whipped cream filling. When you take your first bite, I know you’ll agree that adding a couple extra elements like these to the cake definitely give it that Italian soda vibe and take this cake to the next level!

We have my friend Abi Ayres to thank for the idea. A few weeks ago she posted a recipe for a blackberry lime Italian soda that made my mouth water! The flavors sounded amazing and you know I loved the idea of turning this springtime drink into a cake!

Blackberry Lime Cake

I love how light and fluffy these cake layers are. You’ll get a hint of lime from the lime zest, but it’s the texture I know you’ll love. It’s a tender and delicate crumb, that creates the perfect base for the more powerful blackberry lime compote and buttercream.

For the cake layers, you’ll want to have the following ingredients on-hand:

• Cake flour
• Baking powder
• Salt
• Limes
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk

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.

How to Make Blackberry Lime Compote

The blackberry lime compote is super simple. You’ll be using fresh or frozen blackberries, granulated sugar, cornstarch, and lime zest. The goal is to simmer the mixture long enough that it thickens. You’ll know you’re at a good spot when the mixture coats a spoon well.

Can I make this ahead of time?

For sure! I actually prefer to make this ahead of time so the compote can cool and thicken a tad more.

How to Make the Best 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 – to soften the butter, turn your mixer to medium-high and beat the butter on it’s own for a few minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

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

How to Stabilize Whipped Cream to Fill a Cake

My favorite way to stabilize whipped cream is to add a tablespoon of E-Z Gel to the cream, powdered sugar, and vanilla as I start beating the mixture. It is SO easy!

You can also use gelatin, but just know it’s a little trickier to master. Liz Marek from Sugar Geek Show has a great video tutorial if you want to go this route.

Is this whipped cream stable enough to hold cake layers?

Yes, this buttercream is stable enough to use between cake layers. I still pipe a rim of buttercream around the edge of the cake to ensure stability.

Can I decorate the cake with whipped cream?

I wouldn’t recommend it. It definitely won’t be as smooth and easy to work with as buttercream.

Other Fruit-Filled Cakes You’ll Love

• Peach Crisp Cake
• Lemon Pistachio Cake
• Strawberry Lemonade Cake
• Lemon Bar Cake
• Blueberry Delight Cake
• Lemon Poppy Seed Cake

More Lime-Inspired Cakes to Try

• Moist and Delicious Mojito Cake
• 3 Delicious Ways to Use Lime Curd
• Top 3 Cakes Using Lime Curd
• The Perfect Coconut Key Lime Pie Cake
• How to Make an Easy Fruit Compote

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Blackberry Lime Italian Soda Cake

Light and fluffy lime cake layers with whipped cream filling, blackberry lime compote and blackberry lime buttercream.

Course Dessert

Cuisine Cake

Keyword blackberry, blackberry buttercream, lime, vanilla, Vanilla CAke

Prep Time 1 hour hour

Cook Time 18 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 tablespoon lime zest
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 egg whites, at room temperature
• 1 1/4 cup (240 g) buttermilk, at room temperature
• 1/4 cup fresh lime juice

FOR THE COMPOTE

• 3 cups (360 g) blackberries
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (8.12 g) cornstarch sifted
• zest of one lime

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/2 cup (115 g) strained blackberry compote, to remove any seeds
• 3 tablespoons (43.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) 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.

For the Whipped Cream

• 1 cup (240 g) heavy whipping cream, cold
• 1/2 cup (62.5 g) powdered sugar, sifted
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 tablespoon E-Z Gel

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, then spray the pans again.
• Combine the flour, baking powder, lime zest, and salt into a medium mixing bowl and whisk to combine. Set aside.
• In the bowl of an electric mixer, combine the butter and the sugar. Beat until light and fluffy, about 3 to 5 minutes.
• Gradually add the egg whites, making sure to mix well between each addition, being sure to scrape down the sides and bottom of the bowl as you go along. Once all of the egg whites are added, mix for an additional 3 minutes, until the mixture is lighter in color and smooth in texture. You'll also notice the volume increases.
• While the butter, sugar, and eggs mix, stir together the buttermilk and lime juice.
• Turn the mixer to low speed. Alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Stir just until combined.
• Divide the pans evenly between the three cake pans, about 16 ounces in each pan. Bake the layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Allow layers to cool in the pans for about 15 minutes before inverting them onto cooling racks to cool completely.

  Wrap in plastic wrap and chill until ready to use. If you need to level the cake layers, be sure to do that BEFORE you freeze them.

FOR THE COMPOTE

• Combine the blackberries, lime zest, and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Add the cornstarch.
• Let simmer for about 10 minutes until the mixture is reduced by half. (We're trying to reduce the amount of water and thicken the mixture.)
• If needed, to remove any larger pieces of blackberries, you can puree the compote in a food processor or blender. Just be sure to let it cool a bit before you do.
• Strain 1/2 cup of the mixture and reserve for frosting. Refrigerate the strained blackberry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the strained blackberry compote, heavy cream, vanilla extract, and pinch of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the blackberry juices.

For the Whipped Cream

• Combine the heavy whipping cream, E-Z Gel, powdered sugar, and vanilla in a chilled stainless steel bowl. Beat the mixture with the whisk attachment until stiff peaks are formed. Refrigerate until ready to use.

ASSEMBLY

• Spread a dollop of frosting on a cake board or cake plate to hold the first cake layer in place.
• Place the first cake layer, top side up, on the cake board and pipe a rim of blackberry frosting around the edges to act as a barrier to the compote. Spread half of the whipped cream over the cake layer, followed by about 1/3 cup of the blackberry compote.
• Top with the next cake layer and repeat step 2.
• Place the final cake layer top side down. Apply a thin layer of buttercream around the entire cake to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the crumb coat.
• Continue frosting your cake, making sure to stir the buttercream with a wooden spoon to push out any air pockets.

The post Light and Fluffy Blackberry Lime Italian Soda Cake first appeared on Cake by Courtney.

Hard to believe February is here tomorrow! January is truly the longest month of the year and I’m not one bit sad to say goodbye to it.

With Valentine’s Day just around the corner, I have more Valentine’s Day desserts coming your way!

Raspberry Cream Cupcakes

Last week I posted my new Pink Pavlova and today we have my new Raspberry Cream Cupcakes made with a tender vanilla bean cupcake and raspberry cream. The combination of these two simple elements is a light, but truly delicious treat.

Ingredients You Need to Make Vanilla Cupcakes

These vanilla cupcakes are easy-to-make and bake up beautifully. To get started, make sure you have the following ingredients on hand:

• Unsalted butter
• Granulated sugar
• Egg whites
• Vanilla extract or vanilla bean paste (I like the latter)
• Buttermilk
• Cake flour
• Baking powder
• Salt
• Sour cream

How to Make the Perfect Vanilla Cupcakes

To get started, line two cupcake tins with cupcake liners.

• In the bowl of an electric mixer, you’ll start by combining the butter and sugar. Remember, butter and all ingredients coming from the fridge should be ROOM TEMPERATURE before you start.
• Beat the butter and the sugar on medium-high speed until light in color and fluffy in texture.
• Gradually add the egg whites and vanilla. Make sure to scrape down the bottom and sides of the bowl between additions to ensure all of the ingredients are incorporated evenly.
• Beat the batter for an additional 3 to 5 minutes on medium-high speed until the batter is smooth and nearly double in size.
• With the mixer on low, alternately add the flour, baking powder, and salt with the buttermilk. Stir just until combined (meaning, no streaks of flour remain). Do not overmix.
• Fold in the sour cream. PRO TIP: the sour cream adds fat – fat adds and helps retain moisture in the cake.
• Fill each cupcake liner about 2/3-3/4 full and bake at 325 for about 20 minutes.

Raspberry Cream

The whipped cream filling for this cake is truly something special. You’ll be amazed at how easily this comes together and how stable it is. We’re even piping with it!

What You’ll Need:

• Food processor
• Heavy whipping cream
• Granulated sugar
• Freeze-dried raspberries (you CANNOT use fresh or frozen berries – the reason the cream can get so thick is because the freeze-dried fruit, when pulverized, absorbs some of the moisture from the cream and helps to create a Greek yogurt like texture.

How to Make Raspberry Cream

• The raspberry cream is best made in a food processor, but can also be done in a blender.
• Make sure to use a high-fat heavy whipping cream. I like 40% Darigold.
• Start by processing the freeze-dried raspberries in your food processor until the fruit resembles a powder.
• Add the sugar and cream and pulse until the mixture thickens. It will have the texture of Greek yogurt.

If you don’t want raspberry filling, you can sub any freeze-dried fruit for the raspberries.

More Recipes You’ll Love

• 7 Cute and Easy Valentine’s Cake Ideas
• How to Decorate a Cake with Raspberries
• The Best Way to Fill a Cake with Raspberry Filling
• The Best Strawberry Buttercream Frosting for Cake
• How to Turn Cakes into Cupcakes

Print

Raspberry Cream Cupcake

Tender and flavorful vanilla bean cupcakes with raspberry cream frosting.

Course Dessert

Cuisine Cupcake

Keyword raspberry, Raspberry Cream Cupcake, Raspberry Cream Filling, vanilla, Vanilla Cupcake

Servings 24 people

Ingredients

FOR THE CUPCAKES

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature
• 1 tbsp. (13 g) vanilla bean paste or pure vanilla extract
• 1/2 cup (120 g) sour cream, room temperature
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature

FOR THE RASPBERRY CREAM

• 1/2 cups (15 g) freeze dried raspberries, ***You cannot sub with fresh or frozen berries***
• 1/2 cup (100 g) granulated sugar
• 2 cups (460 g) heavy whipping cream, cold

Instructions

FOR THE CUPCAKES

• Preheat your oven to 325 degrees F. Line two cupcake tins with cupcake liners. 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 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 bean paste or 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 flour mixture, 1/2 cup 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 sour cream.
• Fill each cupcake liner about 2/3-3/4 full. Bake for 20 to 25 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 RASPBERRY CREAM

• In a food processor, pulse the freeze dried raspberries until they resemble a powder.
• Add the sugar and the cream. Scrape down the sides and corners of the food processor.
• Pulse the mixture for about 2 minutes, until the cream becomes thick – like Greek yogurt.
• Keep refrigerated until ready to use.

The post The Best Raspberry Cream Cupcakes first appeared on Cake by Courtney.

Blueberry Delight Bars

Last week I introduced you to my grandma’s Blueberry Delight dessert. This delicious and easy dessert is made up of a simple Nilla wafer crust, a whipped cream filling and blueberry compote. I not only loved how simple this dessert was to make, but I also loved the flavors and textures! So much so, that I just had to create a cake inspired by this beloved family recipe.

Blueberry Delight Cake

To turn this dessert into a cake, I used some of the very same elements as the bars and then added a few twists of my own!

Blueberry Delight Cake Elements

• Nilla wafer crust – similar to the bars, this cake starts with a Nilla wafer crust made of butter, cookies and sugar. You’ll bake the crust on its own for just a bit before adding the batter and baking again.
• Lemon ricotta cake layers – the cake layers are based off my Olive Oil Ricotta Cake, but you’ll see we’re using grape seed oil instead of olive oil in these layers. Grapeseed oil has less flavor than olive oil.
• Ricotta filling – for the ricotta filling, I made homemade ricotta (super easy) and added it to some powdered sugar and whipped cream. You’ll find the same recipe in my Ricotta Beet Cake. I love how the tangy cheese flavor pairs with the other flavors in this cake.
• Blueberry compote – the blueberry compote is exactly the same as the one my grandma uses in her recipe. I think you’ll love the hint of cinnamon.
• Blueberry buttercream – for the buttercream, I used my go-to vanilla buttercream and added some of the smooth puree from the blueberry compote.

Cake Assembly

Make sure to follow the instructions below to ensure you stack this Blueberry Delight Cake properly.

Stacking

Crumb Coat

Final Coat

STORING TIP: Once you’ve completed the decorating, you can serve it immediately or cover the cake completely and store it in the fridge for up to one day. If you need to store the cake for longer than one day, make sure to freeze your cake to ensure freshness.

SERVING TIP: Unlike my usual opinion, I actually do like this cake served slightly chilled. If you store it in the freezer, give it a few hours to thaw before serving.

The longer this cake sits out, the softer the Nilla wafer crust will become. However, I don’t think that’s necessarily a bad thing. This cake will be delicious no matter what!

Shopping List

Before you start baking, make sure you have the following items in stock (these are items you maybe don’t always have on hand):

• Whole milk
• Heavy cream
• Fresh blueberries (you can use frozen, but fresh is best for flavor)
• Nilla wafers (one, 11oz. box)
• Grapeseed oil (while I don’t recommend subbing grapeseed oil, if you can’t find it, you can use vegetable oil)
• Lemon

For a list of full ingredients, make sure to check out the recipe below.

Helpful Baking Tips:

• Preheat oven 20 to 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• In the cake batter recipe, beat butter and sugar on high for a few minutes.
• Turn mixer to LOW once you add dry ingredients.
• Don’t over bake your cake layer. When you insert a toothpick in the center of the cake it should come out with a few moist crumbs on it.

Enjoy!

More Recipes You’ll Enjoy

• Grandma’s Vintage Blueberry Delight Recipe
• The Perfect Summer Cake: Lemon Blueberry Cake
• Blueberry Streusel Muffin Cake
• Top 3 Cakes Using Lemon Curd
• Ricotta Beet Cake

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Blueberry Delight Cake

Nilla wafer crust, lemon ricotta cake layers, ricotta filling, blueberry compote, and blueberry buttercream.

Course Dessert

Cuisine Cake

Keyword Advanced, Blueberry Delight Cake

Servings 18

Ingredients

FOR THE CRUST

• 70 Nilla wafer cookies, pulverized into a fine crumb
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp cinnamon

FOR THE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (5.6 g) salt
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, room temperature
• 1 tbsp lemon zest, from one large lemon
• 2 cups (480 g) ricotta cheese, homemade or store bought

FOR THE RICOTTA/FILLING

• 4 cups (960 g) whole milk
• 1 1/2 cups (346.5 g) heavy cream
• 1 tsp (5.6 g) salt
• 3 tbsp (43 g) white vinegar
• 3/4 cup (93.75 g) powdered sugar
• 1/4 cup (57.75 g) whipping cream
• *this makes enough for the filling, if you also want homemade ricotta in the cake layers, double this recipe.

FOR THE COMPOTE

• 1 pint fresh or frozen blueberries, 2 cups
• 1 cup (200 g) granulated sugar
• 1/2 tsp (1.3 g) ground cinnamon
• 1 tbsp lemon juice
• 1/2 cup (118 g) water
• 2 tbsp (18 g) corn starch

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/2 cup juice of compote, try to leave out any of the blueberry chunks
• 3 tbsp (42 g) heavy cream
• 1 tsp (4.2 g) vanilla extract
• pinch of salt

Instructions

FOR THE CRUST

• Preheat the oven to 350 degrees F. Spray three 8-inch (or four, 6-inch) cake pans with nonstick spray, line with parchment and spray again. Set aside.
• In a mixing bowl, combine the cookie crumbs, sugar and melted butter. Mix to coat the crumbs so you're left with a "wet sand" consistency.
• Divide the crumbs between the three pans (about 5 ounces in each). Pat firmly into place.
• Bake the crusts for 7 minutes.

FOR THE CAKE

• Preheat your oven to 325 degrees.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• Cream the grapeseed oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 15-16 ounces of batter in each pan) and bake for 25 to 28 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE RICOTTA/FILLING

• FOR THE RICOTTA (best to make ahead of time): Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
• Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You'll see the mixture start to separate into thick parts and thin parts.
• Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.
• FOR THE FILLING: Combine the powdered sugar and whipping cream. Beat until stiff peaks form. Fold the whipping cream into 2 cups of the homemade ricotta.

FOR THE COMPOTE

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

FOR THE 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, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
• Add the blueberry filling, vanilla, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the cake with 1/2 to 3/4 cup ricotta filling, followed by 1/2 cup blueberry compote.
• Place the second cake layer on top and repeat step two.
• Place the final cake layer on top and apply a thin layer of buttercream around the entire. Freeze the cake for about 10 minutes to set crumb coat.
• Finish frosting the cake with the remaining buttercream and top with blueberry compote.
• See above picture tutorial for more details.

The post Old Fashioned Blueberry Delight Cake first appeared on Cake by Courtney.

I’m excited for you to try something a little different today! This easy pavlova recipe is going to knock your socks off with it’s meringue-like texture and vanilla custard filling.

What is a Pavlova?

This may be a different type of layered cake, but don’t let that scare you off. A pavlova is actually quite easy to make. A traditional pavlova is a meringue-based dessert, made with egg whites, sugar, a little cornstarch, and flavorings (i.e. vanilla extract).

How Do You Make a Pavlova?

To make a pavlova, you’ll start by beating egg whites to a medium stiff peak. As your peak begins to form, you’ll gradually (very gradually) add the granulated sugar. Once the sugar is added and the meringue now has stiff peaks, you’ll fold in the cornstarch, flavoring of choice, and food coloring (if using).

Once the meringue is finished, you’ll gently pour the meringue onto a parchment paper lined baking sheet. Using a spatula, shape the meringue into a fairly level circle, about 8 to 9 inches wide. You’ll then bake the pavlova on a low heat for about 45 to 50 minutes. When the baking time is complete, turn the oven off and let the meringue cool completely in the oven – about another hour.

In my recipe, you’ll actually be creating two pavlova rounds. If you don’t want a layered look, just half the recipe and bake one pavlova.

What Does a Pavlova Taste Like?

A pavlova has a similar texture to a macaron and tastes of sugar and the flavoring you’ve chosen to bake with (most likely vanilla), but it also gets added richness from the custard (or whipped cream) and fresh fruit.

Ingredients You Need for Pavlova

A classic pavlova is made with 5 ingredients.

• Egg whites – use egg whites to create the volume and base of the pavlova.
• Sugar – sugar not only sweetens the pavlova, it also stabilizes the egg whites by holding them together both in the oven and as the whole pavlova cools. Sugar also helps to achieve the crisp texture.
• Acid – I’m using a teaspoon of white vinegar in my recipe, but you can easily substitute it for apple cider vinegar or lemon juice. If you don’t have vinegar on hand, you can use 1/2 teaspoon of cream of tartar. The acid helps the egg whites hold onto air.
• Cornstarch – helps to create a fluffier center
• Vanilla extract – purely for flavor!

NOTE: when baking, you’ll preheat your oven to 350 degrees F., but once you place the pavlova in the oven, that temperature needs to be reduced to 225.

Ingredients You Need for the Vanilla Custard

• Instant vanilla pudding
• Sweetened condensed milk
• Water
• Heavy whipping cream

Other Beginner Cake Recipes You’ll Love

• Brownie Berry Torte
• Oreo Banana Brownie Trifle
• Lemon Poppy Seed Bundt Cake
• Classic Yellow Cake
• Best Cakes for Beginner Bakers

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Pink Pavlova with Vanilla Custard

Pavlova layers stacked with vanilla custard and fresh berries.

Course Dessert

Cuisine Cake, pavlova

Keyword Pavlova, Pink Pavlova, Valetine’s Dessert, Vanilla Custard

Servings 20

Ingredients

FOR THE PAVLOVA

• 8 (about 260 g) egg whites
• 1/4 teaspoon (1.5 g) salt
• 2 cups (400 g) granulated sugar
• 4 teaspoons (10 g) cornstarch
• 2 teaspoons (5 g) cream of tartar, OR 2 teaspoons white vinegar
• 2 teaspoons (8.4 g) vanilla extract or vanilla bean paste
• a couple drops of pink food coloring (optional), I used Americolor Soft Pink
• NOTE: This recipe makes TWO pavlovas. You can split the recipe in half for one layer.

FOR THE CUSTARD

• 1 box (3-ounces) instant vanilla pudding mix
• 1 can (14-ounces) sweetended condensed milk
• 1/2 cup water
• 1 cup (240 g) heavy whipping cream

GARNISH

• fresh berries

Instructions

• Preheat your oven to 350 degrees F. (NOTE: you will reduce this temperature later).

  Line two baking sheets with parchment paper. Trace a circle on each, using an 8-inch or 9-inch round cake pan as your guide. Flip the parchment paper over, so the pencil doesn't get on the pavlova. Set aside.
• In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and salt on medium-high speed until soft peaks begin to form.

  Note: the eggs will foam first and then come together to create soft, white peaks. Be patient. This will take a few minutes.
• Once the soft peaks have formed, gradually (very gradually), add the sugar (about one tablespoon at a time).
• After the sugar is incorporated and stiff peaks have formed, stop the mixer and fold in the cornstarch, cream of tartar (or vinegar), vanilla bean paste, and food coloring (if using).
• Divide the meringue in half and pour one half onto each of the parchment sheets with circles on them. Gently spread the meringue to the edge of the circle you drew, making sure the top is fairly level. The edges don't need to be perfectly round or even. In fact, the more rustic and left alone, the better.
• Place the pavlovas in your oven. If you have two ovens, you can place one baking sheet in each. If you have one oven, you can place both baking sheets in at once, on two different racks, making sure to switch the baking sheets halfway through baking.
• When you place the pavlova in the oven, immediately reduce the temperature to 225 degrees F.
• TWO OVENS: If you are using two ovens with one pavlova in each, your bake time will be about 50 to 60 minutes.

  ONE OVEN: If you are using one oven with two pavlovas, your bake time will be closer to 70 to 90 minutes.

  You are looking for the meringue to harden, but not get too brown or crack too much around the edges.
• Once the pavlova is done baking, turn the oven off and allow the pavlova to cool completely in the oven.

For the Custard

• To make the custard filling, whisk together the sweetened condensed milk and water until combined. Stir in the pudding mix and then refrigerate until set, about 5 to 10 minutes.
• Using a whisk attachment, beat the heavy whipping cream until stiff peaks form. Fold whipped cream into the pudding mixture.

Assembly

• Place one pavlova layer on a cake stand or plate. Cover with half of the pudding mixture and then fresh berries. Repeat with second layer.
• Serve immediately or coverate and refrigerate until you're ready to serve.

The post Layered Pink Pavlova with Vanilla Custard first appeared on Cake by Courtney.

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

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

Join My New 3-Month Online Cake Camp

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

The Best Chocolate Cake Recipe

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

What makes this cake so delicious?

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

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

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

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

More Beginner Cakes

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Chocolate Sheet Cake with Vanilla Buttercream

Moist and flavorful chocolate cake with a light and fluffy vanilla buttercream. 

Course Dessert

Cuisine Cake

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

Author Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g)granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (5.6 g) salt
• 3 large or extra large eggs room temperature
• 1 cup (240 g) buttermilk room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
• 6 cups (750 g) powdered sugar measured and then sifted
• 3-4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt

Instructions

FOR THE CHOCOLATE CAKE

• Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
• In a bowl of electric mixer, combine all the dry ingredients.
• Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
• Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
• Bake for 25 to 30 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely before frosting.

FOR THE BUTTERCREAM:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• With mixer on medium speed, add whipping cream, vanilla and salt.
• Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.

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

Creme Brûlée Cake

So let’s get right to it and start talking about this Creme Brûlée Cake! The idea for this was prompted by my friend Metta and her husband Clair. Metta loves creme brûlée and Clair has been begging me to “torch” a cake since I met him a few years ago. Good news for both of them, this cake covers both of those things!

Graham Cracker Crust

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. The one difference in this recipe is that I added a little instant coffee to it. Now, that’s totally optional, but I promise you, the hint of coffee flavoring paired with the vanilla bean is out-of-this-world incredible! If you don’t drink coffee for religious reasons (which is me), you can use decaf coffee granules, a coffee flavored extract or Pero, a coffee substitute. I just think you’ll love the flavor balance it brings to the cake.

How to Stack a Cake with a Soft Filling

Similar to other cakes I’ve made, my Creme Brûlée Cake has a soft filling and needs to be assembled properly so you don’t end up with a giant mess and tears running down your face (been there, done that – here to make sure you don’t).

After you’ve applied your crumb coat, freeze your cake for about 15 minutes.

How to Decorate the Creme Brulee Cake

Continue frosting your cake with the remaining vanilla buttercream. Once you’ve done this, freeze your cake for another 15 minutes.

Storing the Creme Brûlée Cake

Once you’ve finished decorating the cake, and if you plan to serve it the same day, store it in an airtight container or cake box in the fridge until you’re ready to serve. If you’re making the cake several days in advance, don’t add the brûléed sugar and store in the freezer.

How to Make Homemade Custard

This custard filling is incredibly delicious and not hard to make if you follow the instructions:

• Preheat your oven to 300 degrees F. Place an 8″x8″ baking pan in a 9″x13″ baking pan. You’ll be adding water to the larger pan later to create a bath for the custard to cook in – so you’re looking for a pan that is larger than the baking pan that you’ll have the custard in.
• In a medium saucepan, combine 1 cup of the heavy cream with the vanilla bean paste and the sugar. Turn the stove to medium heat and bring the mixture to a boil, stirring often to dissolve the sugar. Once the mixture starts to boil, remove from heat and cover with a lid. Let sit for about 5 to 10 minutes.
• After the cream has steeped, stir in the remaining 1 cup of heavy cream.
• In a small mixing bowl, whisk the egg yolks. Slowly add about 1/4 cup of the heavy cream mixture to the egg yolks, whisking continuously while you do so. This is how you temper the eggs. Once the eggs are tempered, slowly add the egg mixture to the remaining cream, stirring continuously while doing so.
• Strain the custard through a mesh strainer and then pour the strained custard into your 8″x8″ baking pan. Carefully pour hot water into the larger baking pan that the small baking pan is sitting in. You want enough water to go about half way up the side of the baking dish.
• Bake the custard for about 45 to 50 minutes. The center should be barely set. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. I think the custard is best made one or two days before you’re ready to assemble the cake.

I have no doubt this cake will become one of your favorites like it has for me!

Other Cakes You’ll Love

• Macadamia Nut Cream Cake
• Banana Cream Cake
• Classic Vanilla Cake
• Confetti Cake

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Creme Brûlée Cake

Vanilla bean cake layers baked on a graham cracker crust with vanilla bean custard and vanilla bean buttercream.

Course Dessert

Cuisine Cake

Keyword Creme Brulee Cake

Servings 20

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 3 cups (about 360 g) finely ground graham cracker crumbs , (about 27 whole rectangular crackers)
• 3/4 cup (170 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 2 tsp. instant coffee granules, alternatives: espresso granules, coffee extract, or coffee substitute: Pero

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, room temperature (save the extra yolks for the custard filling)
• 1/2 cup (120 g) sour cream, room temperature
• 1 tbsp. (13 g) vanilla bean paste, I use THIS
• 3 cups (345 g) cake flour
• 1 tbsp. (10 g) baking powder
• 1 tsp. (5 g) salt
• 1 cup (240 g) buttermilk, room temperature

FOR THE CUSTARD

• 2 cups (462 g) heavy whipping cream
• 1 tsp. (4 g) vanilla bean paste
• 1/2 cup (100 g) granulated sugar
• 5 egg yolks, from large eggs (save the extra whites to make the cake)
• pinch of salt

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tbsp (13 g) vanilla bean paste
• 1/4 cup (57 g) heavy whipping 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 CRUST

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

FOR THE CAKE

• Preheat your oven to 325 degrees F.
• 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 vanilla bean paste 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 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.
• Pour about 18 ounces of cake batter into each of the three 8-inch cake pans (on top of the crust) or 13 ounces in each of the 6-inch pans and bake for 35 to 40 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 CUSTARD

• Preheat your oven to 300 degrees F. Place an 8"x8" baking pan in a 9"x13" baking pan. You'll be adding water to the larger pan later to create a bath for the custard to cook in – so you're looking for a pan that is larger than the baking pan that you'll have the custard in.
• In a medium saucepan, combine 1 cup of the heavy cream with the vanilla bean paste and the sugar. Turn the stove to medium heat and bring the mixture to a boil, stirring often to dissolve the sugar. Once the mixture starts to boil, remove from heat and cover with a lid. Let sit for about 5 to 10 minutes.
• After the cream has steeped, stir in the remaining 1 cup of heavy cream.
• In a small mixing bowl, whisk the egg yolks and pinch of salt. Slowly add about 1/4 cup of the heavy cream mixture to the egg yolks, whisking continuously while you do so. This is how you temper the eggs. Once the eggs are tempered, slowly add the egg mixture to the remaining cream, stirring continuously while doing so.
• Strain the custard through a mesh strainer and then pour the strained custard into your 8"x8" baking pan. Carefully pour hot water into the larger baking pan that the small baking pan is sitting in. You want enough water to go about half way up the side of the baking dish.
• Bake the custard for about 45 to 50 minutes. The center should be barely set. Let cool at room temperature for 2 hours and then cover with plastic wrap and refrigerate for at least 4 hours before using. I think the custard is best made one or two days before you're ready to assemble the cake.

FOR THE BUTTERCREAM

• 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 heavy cream, vanilla bean paste 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

• Level each cake layer, if needed, and then place the first cake layer, graham cracker side down, on a cake board.
• Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the center of this area with 1 cup of the custard.
• Place the second cake layer on top of the filling and repeat steps 2 and 3.
• Place the final cake layer, graham cracker side down, on the second layer of filling. Carefully apply a thin layer of buttercream around the entire cake. This is the crumb coat. Freeze the crumb coated cake for about 15 minutes.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream.
• OPTIONAL: Freeze the cake for another 15 to 20 minutes. Sprinkle a layer of granulated sugar over the top of the cake and use a kitchen torch to caramelize the sugar. Serve right away or refrigerate, covered, until you're ready to serve.

The post Heavenly Creme Brûlée Cake with Graham Cracker Crust first appeared on Cake by Courtney.

This cake took several rounds of recipe testing and I’m so pleased with the end result.

Peaches and Cream Cake

A couple months before her 5th birthday, Avery informed me she wanted a peach cake for her birthday. “Peach cake layers, peach frosting, and it needs to be orange,” were her exact words. I asked if she meant that she wanted my Peach Crisp Cake, but no, Avery wanted a brand new peach cake, done exactly as she described. She’s certainly a girl who knows what she wants. But still, I expected her cake choice to change at least a half dozen times before her birthday. Nope! She never changed her mind once.

I’m not sure why, but I expected this cake to be a breeze to make and put together. Whoa! Was I wrong.

How to Cake It: Recipe Testing

Going into this cake, I had several ideas (based off what’s worked for some of my other cakes) for achieving the peach flavor. Here are some of the flavorings I used in the different rounds of recipe testing I did:

• Puree
• Jell-O
• Oil/Syrup
• Freeze dried peaches
• Jam
• Nectar
• Yogurt

As I thought about these options, I immediately picked the peach puree to start with. I really wanted a natural peach flavor to shine in the cake. Peach puree seemed like the obvious choice to make that happen. I added the peach puree to my cake batter (which I based off my Classic White Cake) and tried a sample before baking the cake. To my surprise I couldn’t taste the peach at all. Ugh! Honestly, I really thought it was going to be that simple.

I still baked the cake (which didn’t taste any more peachy after they baked) and moved on to my next option – peach Jell-O.

The flavor of the strawberry Jell-O in my Strawberry Cake makes for one of my favorite cakes. It’s actually not very artificial tasting and just has a really nice fruity flavor to it. I figured it would work great with peach too. Nope! Like the puree, the peach Jell-O didn’t add any flavor to the cake. Again, I was shocked. Peach was all of a sudden as hard of a flavor to bake in a cake as watermelon (you can read all about that cake saga HERE).

Peach Cake Round 3

After the first two failed rounds of my peach cake, I ran out of time and ingredients. I decided to put the cake on hold until the next day. That night I talked about my failed peach cake attempts in my Instagram stories and loved all the feedback that came in. You gave me so many suggestions. I was suddenly so excited to try again the next morning.

One of the ideas was to use freeze dried peaches. Of course! Why hadn’t I thought of that. I love the way freeze dried strawberries and raspberries add natural flavor to buttercream. Peach would probably do the same for my cake. So, that next morning, the kids and I set out on a hunt for freeze dried peaches. That’s when I hit my next hiccup! Freeze dried peaches are so hard to find! I checked my natural food stores, Wal-Mart (which usually has them but was out), and my regular grocery store. Nothing. Right as I was about to give up, someone told me to check Target. Hallelujah! Target had them and my defeat disappeared once more. I was sure this round would be my winner.

As soon as we got home, I blended up my freeze dried peaches and added them to my batter. I couldn’t wait to try it, but again, no peach flavor! The kids both tried the batter and agreed they couldn’t taste any peach. At this point, Avery was panicking that she would have to pick another cake recipe. No way could I disappoint her! Nor was I willing to give up on this peach cake. I was determined to figure something out.

I then tried the oil and some flavored syrup, which both turned out to be way too sweet and artificial.

How to Add Flavor to Cake

For the next round, I got my hands on some peach nectar and crossed my fingers. Thank the heavens, it finally worked! I finally tasted some peach in the cake. I was pretty pleased with it but actually had a little adjustment I wanted to try.

In my Peach Crisp Cake, I use peach yogurt instead of buttermilk and I love the moisture and subtle hint of peach it adds to that cake. So, I used half peach nectar and half peach yogurt, and finally felt like I had the cake I was looking for this whole time.

It’s certainly a subtle flavor of peach in the cake, but it’s there (and it’s not at all artificial tasting!). Plus, the peach flavor in the cake is enhanced by the peaches and cream filling and peach compote. Add all that to a vanilla buttercream and it really tastes like peaches and cream.

Tips for Making Moist Cake

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

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

Filling and Frosting

I knew with the subtle peach flavor of the cake, I’d still want plenty of peach flavor in the rest of the cake. My favorite part of this cake is the fresh peach compote made with fresh peaches. You’ll use a little of it in your peaches and cream filling and then some of it as a filling by itself too. If there’s any leftover, save it to serve with each slice of cake.

If you don’t have fresh peaches to make the compote, you can use canned peaches drained) or frozen peaches. You can also use peach jam in the peaches and cream filling instead of the compote. I tried all of these options and was pleased with them as back ups to fresh peaches.

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.

Video Tutorial

And here’s a short video tutorial to take you through the steps of the assembly process, all of which is also outlined in the instructions below.

Enjoy!!!

Other Fruit Filled Cakes You’ll Love

• Peach Crisp Cake
• Peach Upside Down Cake
• Lemon Blueberry Cake
• Blueberry Cobbler Cake
• Red, White and Blue Berry Cake

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Peaches and Cream Cake

Light and fluffy peach cake layers with a peaches and cream filling, peach compote and vanilla buttercream. 

Course Dessert

Cuisine Cake

Keyword cake, cream, peaches, peaches and cream cake

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 3/4 cup (350 g) granulated sugar
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 4 teaspoons (16 g) baking powder
• 1/2 teaspoon (2.8 g) salt
• 12 tablespoons (169.5 g) unsalted butter cut into cubes, softened
• 1/2 cup (120 g) peach yogurt greek or regular yogurt will work, room temperature
• 1/2 cup (110 g) peach nectar apricot nectar will also work, room temperature
• 4 egg whites room temperature
• 1 whole egg room temperature
• 2 teaspoons (8.4 g) clear vanilla extract

FOR THE COMPOTE

• 4 cups (880 g) diced peaches 
• 1/2 cup (100 g) sugar
• 2 teaspoons (5.4 g) cornstarch sifted

FOR THE BUTTERCREAM

• 3 cups 6 sticks (678 g) unsalted butter slightly chilled
• 9 cups (1125 g) sifted powdered sugar measured and then sifted
• 1/4 cup (57.75 g) heavy cream
• Pinch of salt
• 1 teaspoon (4.2 g) pure vanilla extract
• *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 PEACHES AND CREAM FILLING

• 2 cups vanilla buttercream recipe above
• 2/3 cup (80 g) peach compote recipe above or peach jam/preserves

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat your oven to 350 degrees. Spray three 8-inch or four 6-inch round baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir the egg whites, whole egg and the clear vanilla. Set aside.
• In another small bowl or measuring cup, combine the peach yogurt and peach nectar. Stir to combine. Set aside.
• In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
• Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the peach yogurt and peach nectar mixture and mix on low for about 1 minute, until the ingredients are incorporated.
• Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about another minute. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
• Using a kitchen scale, divide batter evenly among your pans (about 14 to 15 ounces of batter in each of the 8-inch pans or 11 ounces in each 6-inch pan) spreading evenly with a small offset palette knife.
• Bake until a cake tester or toothpick comes out with a few crumbs when inserted into the center, about 18 to 20 minutes (mine only took 18 minutes). Check cake at 18 minutes and then set the timer for 2 to 3 minute intervals if the cake needs to bake longer. You’re looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake. Over baking your cake will dry it out.
• Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
• Once the cakes are cooled completely, level the tops if needed.
• Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.

FOR THE COMPOTE

• In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally, until the peaches are soft and the juices start to boil.
• Remove from the heat and puree in a blender until smooth. 
• Return the puree to the saucepan and add the sifted cornstarch. Cook on low until mixture thickens. Cool completely before using in the cake.
• I recommend making the compote a day or two before you assemble the cake. The compote can be stored in an airtight container in the refrigerator for up to a week or in the freezer for a month.

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. 

FOR THE PEACHES AND CREAM FILLING

• Combine 2 cups of the vanilla buttercream with peach compote or peach preserves. Stir until combined.

ASSEMBLY

• Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, spread about a cup of the peaches and cream filling over the cake layer.
• Pipe a rim of the vanilla buttercream around the edge of the cake. This will help support the cake layers and prevent the peach filling from spilling out. 
• Spread about 1/4 cup of the peach filling on the cake layer. You don’t want to add too much or your cake will be unstable as you stack and decorate. Reserve any left over compote to serve with the cake later.
• Gently place the second cake layer on top of the filling and repeat steps 2 to 3.
• Place the final cake layer top side down on the second layer of filling. 
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of vanilla buttercream and apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake with the remaining vanilla buttercream.
• To achieve a peach color, I used “orange” and “soft pink” Americolor food gels.

The post The Perfect Summer-Inspired Peaches and Cream Cake first appeared on Cake by Courtney.

Gluten Free Vanilla Cake

I’m so excited about this gluten free vanilla cake with mixed berry buttercream! When I set out to make a gluten free cake several years ago, I wanted to make sure the texture and flavor of the crumb were just as tender and delicious as any non GF cake of mine. 

I sampled a lot – A LOT – of gluten-free flours and landed on a couple I love and think create a cake that tastes just as scrumptious as my regular ones. 

This is definitely the most delicious and easy to make gluten free cake I’ve ever had. 

What Is The Best Gluten Free Flour?

Going into my testing years ago, I had heard the brand Cup 4 Cup, which makes an all-purpose gluten free flour. As I read reviews, I was excited to learn that it was apparently a great alternative to regular all-purpose flour.

I was intrigued and tried it in some chocolate chip cookies first. The result? Very impressive substitution, in my opinion! I had tried almond flour, coconut flour, and several other gluten-free alternatives and didn’t think any of them came close to the texture and flavor of good ol’ all-purpose flour.

Gluten Free Flour in Vanilla Cake

The next step was to try Cup 4 Cup in one of my cake recipes. With my Peach Crisp Cake being my latest obsession, I decided to use the vanilla cake from that recipe as the test run with Cup 4 Cup. I followed the recipe almost exactly, just substituting the Cup 4 Cup flour for my regular cake flour.

I made the cake exactly as if I was using cake flour and found the batter to be just as flavorful and tasty as the regular version. The one difference I noticed was that the batter was somewhat sticky. I feared this meant the texture of the cake would be rubbery, but I was wrong. (Yay for being wrong sometimes!). The cake bakes beautifully and tastes delicious. The layers are tender, moist and full of that wonderful vanilla bean flavor.

Other Favorite Gluten Free Flour

Over the years, I’ve played around with Bob’s Red Mill One-for-One GF Baking Flour and several others. For me, Cup 4 Cup and Bob’s Red Mill are my favorites to sub in my cakes when I need to make a gluten-free cake. 

Many of you have also mentioned you love King Arthur Flour GF Flour. I found that one to be slightly grainy, but if you love it, use it. 

With these GF flours, you don’t have to add anything else to the cake. 

NOTE: you may want to reduce the amount of GF flour by 1/4 cup when subbing it for cake flour. It’s not a must, but I notice my cakes come out just a tad fluffier when I do. 

Importance of Baking Time

As with any cake, you want to watch the baking time closely. For me, this cake was perfect at 23 minutes. I like to see a little crumb on my toothpick when I give it a poke. I’m always worried I’ve over-baked my cake if the toothpick comes out totally clean. You can also tell that your cake is about done baking when the edges of the cake start to pull away from the pan. Just remember that your cakes continue to bake for about 5 minutes while they cool in the pan.

Having just made the peach filling for my Peach Crisp Cake, I stuck with fresh fruit for this cake as well. This time I made a mixed berry compote and used it for my filling and in my frosting. But don’t feel limited to pairing this cake with fruit. This vanilla cake would be just as yummy with a chocolate buttercream!

Can’t wait to hear your reviews!

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Gluten-Free Vanilla Cake with Mixed Berry Frosting

Tender gluten-free vanilla cake layers with mixed berry frosting and compote.

Course Dessert

Cuisine Cake

Keyword gluten free, Gluten Free Cake, gluten-free vanilla cake

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter, room temperature
• 1/3 cup (72.6 g) canola oil
• 1 3/4 cups (350 g) granulated sugar
• 1 teaspoon (6 g) salt
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 3 cups (444g) Cup 4 Cup Multi-Purpose Gluten Free Flour
• 2 teaspoons (8 g) baking powder
• 1 cup (240 g) buttermilk, room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 tablespoon (12.6 g) vanilla bean paste

FOR THE COMPOTE

• 2 cups (250 g) fresh blueberries
• 1 cup (125 g) fresh raspberries
• 4 tablespoons (50 g) granulated sugar
• 1 teaspoon (2.5 g) cornstarch, dissolved in 1 teaspoon cold water

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1/3 cup (80.6 g) strained mixed berry juice (from compote above)
• 3 tablespoons (43.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) 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 CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, sugar and salt. Beat on medium speed for about 2 minutes, until light and fluffy, and smooth in texture.
• Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the vanilla and turn mixer to medium-high and beat for an additional 2 to 3 minutes.
• With the mixer on low, alternately add the flour and baking powder with the buttermilk, starting and ending with the flour. Mix until combined.
• Mix on low until combined.
• Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inchpan or 12 ounces in each 6-inch pan. The cake batter will be sticky. Smooth it out with an offset icing spatula or back of a spoon.
• Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
• Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don’t plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze. 
• About an hour before assembly, remove the cake layers from the freezer.

FOR THE COMPOTE

• Combine the berries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
• Let simmer for about 5 minutes. Add the cornstarch slurry and stir until combined. Bring to a boil and then simmer for another 5 minutes.
• Strain 1/3 cup of the mixture and reserve for frosting. Refrigerate the strained berry mixture and the remaining compote for at least 4 hours before using. 

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
• With the mixer on low speed, slowly add the powdered sugar, followed by the mixed berry juice, heavy cream, vanilla extract and dash of salt.
• Continue to beat the frosting on medium-high speed for an additional 5 minutes.    
• Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the berry juices.

The post The Most Delicious Gluten Free Vanilla Cake with Mixed Berry Buttercream first appeared on Cake by Courtney.

What is Reese’s Toast Cake?

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

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

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

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

CHECK OUT HER VIDEO HERE.

Simple, yet delicious, right?

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

To which I responded, “absolutely!”

And I got to work…

The Best White Cake From Scratch

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

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

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

Peanut Butter Buttercream / Frosting

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

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

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

Peanut Butter Toast Crunch

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

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

How to Make Peanut Butter Toast Crunch

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

Cake Assembly

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

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

Other Peanut Butter DessertsYou’ll Love

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

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Reese’s Toast Cake

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

Course Dessert

Cuisine Cake

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

Servings 20 people

Ingredients

FOR THE CAKE

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

FOR THE PEANUT BUTTER TOAST CRUNCH

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9" x 13" cake pan with nonstick spray. Optional, line the bottom with parchment paper and spray again if you want to remove the cake before decorating the top.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar for 3 to 5 minutes on medium-high speed, until the texture is light and fluffy.
• Scrape down the sides of the bowl and begin to add the egg whites on medium speed, scraping down the sides and bottom of the bowl between addition. Once all of the egg whites are added, turn the mixer back to medium-high speed and beat for an additional 2 to 3 minutes. The texture should be smooth and the color should look lighter than when you started. Stir in the vanilla.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the additions, 1/3 flour mixture, 1/2 buttermilk and the final 1/3 flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.
• Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE CRUNCH TOPPING

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

FOR THE BUTTERCREAM

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

For the Ganache

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

ASSEMBLY

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

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

Best Buttercream Frosting Recipe for Cookies

Growing up, frosting sugar cookies was a tradition for all the major holidays at my house, especially Halloween and Christmas. My mom usually did all the baking and then had everything ready for us kids to come in and decorate (you know, the fun part!). I have loved carrying on this tradition with my kids.

The best sugar cookies, in my opinion, are soft and chewy. So bake up my Classic Sugar Cookie Recipe and then follow these next steps to make the best buttercream frosting recipe.

Ingredients for Vanilla Buttercream

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

HOW TO MAKE BUTTERCREAM FROSTING

To get a light and fluffy homemade buttercream frosting, follow these easy steps:

Sift your powdered sugar: First thing’s first – sift your powdered sugar! I know it adds a little time to the process, but it’s worth every extra second. It really is so crucial to making sure your buttercream is silky smooth. You’ll first measure your powdered sugar and then whisk it through a mesh strainer to get a super fine granule. I think this is the fastest, easiest way to sift powdered sugar.

Use slightly cold butter and mix on its own for 2 to 3 minutes: I wish I could shout this one out to the world! Using semi-cold butter is key to ensuring your buttercream actually holds well and pipes with a nice shape. I recommend taking the butter out of your fridge about 30 minutes prior to making your buttercream. The butter should still be cold to the touch, but you’ll be able to make a slight imprint with your finger.

If the butter still feels too cold, just cut it into cubes and add to your mixer, fitted with the paddle attachment.

We’re going to let the mixer soften the butter for us, without the butter getting too warm. It’s when the butter is too warm that it creates major problems for our buttercream.

Run the mixer at medium speed for about two minutes to beat the butter. You’ll notice it gets lighter in color and looks fluffy and smooth. This is perfect. Scrape down the sides and bottom of your bowl and mix again for another 30 to 60 seconds.

Use heavy whipping cream: The heavy whipping cream is the star of the show here! I use it in all of my buttercream recipes and it’s such a game-changer. A few tablespoons will do unless otherwise stated in my recipes.

Beat for 5 minutes: With your heavy whipping cream added, it’s time for another critical step to making the best buttercream. Turn your mixer to medium-high speed and beat the buttercream for five minutes.

Stir by hand: The final step to making the best buttercream is actually mixing your frosting by hand. Grab a spatula or big wooden spoon and stir the frosting for a few minutes. You’re trying to push out the air that the electric mixer created. Doing this will help so that you don’t have all the air pockets (holes) in your frosting.

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The Best Buttercream Frosting Recipe for Cookies

A light and fluffy vanilla buttercream

Course Dessert

Cuisine Buttercream

Keyword buttercream frosting, buttercream frosting for cookies, easy buttercream recipe, frosting, how to make buttercream frosting, Vanilla Buttercream

Ingredients

For the Buttercream

• 2 cups (452g) unsalted butter slightly chilled
• 6 cups (750g) powdered sugar measured and then sifted
• 3-4 tbsp (57.75g) heavy whipping cream
• 2 tsp (8.4g) 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

To prepare

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

The post The Best Buttercream Frosting Recipe for Cookies first appeared on Cake by Courtney.

Summer is already flying by thanks to our back-to-back family vacations. We didn’t intend to do them so close together, but both Ryan’s family and my family schedules could only line up at this time. So, we were able to go to Oahu with my mom and my siblings for a week, come home for a week, and then jetted off to join Ryan’s family in Oceanside for a week. We’ve had an absolute blast, but I gotta say, it feels SO good to be home!

Cake Inspiration

After our trip to Oahu, I spent the one week at home baking away in my kitchen. If you were following along on Instagram, you know I was obsessed with the Macadamia Nut Malasadas from Leonard’s Bakery in Honolulu and used my new-found obsession to inspire this cake. The macadamia cream filled donut from Leonard’s is honestly one of the tastiest treats I’ve ever sunk my teeth into. If you’re headed to the island, getting malasadas from Leonard’s is a must!

As I thought about a cake inspired by the malasadas, I really wanted it to be about the macadamia nut cream. So, my goal for this cake was to make the macadamia nut cream shine and be the star of the show.

Macadamia Nut Milk

Getting the macadamia nut flavor in the cream was my first challenge. The cream in the malasadas was thick and creamy, but only had a slight hint of macadamia nut. I wanted my cream to scream macadamia nut!

I love the cream filling I made in my Verden’s Beste Cake a while back, and knew it would be the perfect starting point for the macadamia nut cream. In the original recipe, I call for two cups of milk. So, naturally, I thought I could replace the regular milk with store-bought macadamia nut milk. Turns out, macadamia nut milk is kind of hard to find and isn’t very flavorful. It reminds me a lot of almond milk. Kind of thin and bland.

After sampling the macadamia nut milk and deciding the flavor wasn’t strong enough, I decided to make my own milk – with toasted macadamia nuts. Toasting the nuts helps bring out the flavor and creates an even nuttier profile.

Don’t be afraid to make your own nut milk. It’s honestly so easy! You’ll simply toast your macadamia nuts with some salt, soak them in macadamia nut milk or other milk (almond, cashew, or even regular milk), puree it all and then strain to get the milk out of the puree. The full instructions are below, but plan to make this part of the recipe and the custard ahead of time.

Macadamia Nut Cream

After you’ve made your macadamia nut milk, you’re ready to make your custard. The custard is a simple recipe of egg yolks, sugar, corn starch and your nut milk. They key to making the custard thick and creamy is to slowly add the milk to the egg yolk mixture and then letting the entire mixture thicken for a while over the stove.

Again, this is something you’ll want to make ahead of time so the custard has time to set and cool in the refrigerator. Plan on making it at least a day before you put together the cake.

Also note that you’ll wait to add the whipped cream to the custard until you’re ready to assemble. I mixed mine together too early and it ended up being thinner than I intended. If you look at the Verden’s Beste Cake, you’ll see it can actually get pretty thick, but it’s certainly not ruined if it’s on the thinner side like mine. Either way, the flavor is going to knock your socks off!

Macadamia Nut Cream Cake

With the macadamia nut cream ready to go, I decided on a light and fluffy vanilla bean cake and frosting to pair with it, along with toasted macadamia nuts for some texture. For the cake and frosting, you’ll use a vanilla bean paste, which you can often find at Orson Gygi, Walmart or even craft stores like Michaels.

I absolutely love this cake and frosting with the cream filling. They’re both light and flavorful, and really let the cream shine. I think you’re going to love this cake!

HOW TO MAKE THE BEST 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.

NOTE: These cake layers rise to about 1 – 1.25″ high. If you want thicker cake layers, I suggest adding an extra half batch to the recipe.

CAN I MAKE THIS CAKE IN ADVANCE?

All of my cakes, fillings, and buttercreams can be made in advance. I love spreading out the baking process so I never feel rushed or stressed to get it done all in one day. Check out these blog posts for scheduling your baking and storing your cakes.

Cake Basics: How to Schedule Your Cake Making

How to Freeze, Thaw, and Transport Your Cakes

HOW TO MAKE BUTTERCREAM FROSTING

This buttercream is so silky-smooth, you’re going to love it! Make sure to follow my tips for making the best buttercream over at: HOW TO MAKE THE BEST BUTTERCREAM

Highlights:

• 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.

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Macadamia Nut Cream Cake

Fluffy vanilla bean cake layers with roasted macadamia nut cream filling, roasted macadamia nuts and vanilla bean buttercream. 

Course Dessert

Cuisine Cake

Keyword Macadamia Nut Cream, Macadamia Nut Cream Cake, Vanilla Bean Cake, Vanilla Buttercream

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72.6 g) vegetable oil
• 3 large eggs (whole) room temperature
• 3 large egg whites room temperature
• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (5.6 g) salt
• 1 cup (240 g) buttermilk room temperature
• 1 tablespoon (13 g) vanilla bean paste

FOR THE MACADAMIA NUT CREAM FILLING

• 8 ounces raw unsalted macadamia nuts if you can only find salted macadamia nuts, remove 1/2 teaspoon salt from recipe
• 2 cups (480 g) macadamia nut milk (other nut milk) can also use water or regular milk
• 1/2 teaspoon (2.8 g) salt
• 1 tablespoon (8.12 g) corn starch
• 1/4 cup (50 g) granulated sugar
• 2 large egg yolks
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/2 cup (115.5 g) heavy whipping cream cold

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 tablespoon (13 g) vanilla bean paste
• Pinch of salt
• 1/3 cup (77 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE TOASTED MACADAMIA NUTS

• 2 cups (300 g) raw whole macadamia nuts measured and then chopped
• 1/2 cup (62.5 g) granulated sugar

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. 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, oil, and sugar on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated.
• 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 and blend well, 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.
• Add the vanilla bean paste and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
• Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 25 to 30 minutes, until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• 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 MACADAMIA NUT CREAM FILLING (most of these steps are best done ahead of time)

• TOASTED MACADAMIA NUTS (plan to do ahead of time): Roughly chop the macadamia nuts and then place in a saute pan over medium heat with the salt. Toast the macadamia nuts until golden brown and fragrant, making sure to stir frequently.
• Once the macadamia nuts are toasted, combine the toasted macadamia nuts and nut milk (or water) in a bowl and cover with plastic wrap. Let the nuts soak for about an hour.
• After the nuts have soaked for an hour, place the nuts and nut milk in a blender or food processor. Puree until smooth.
• MACADAMIA NUT MILK (plan to do ahead of time): Using a cheesecloth or thin dish towel, strain the liquid from the puree. This is best done over a large bowl. Pour the nut puree over the cheesecloth and squeeze the liquid through the cloth. We want to get 1 cup of liquid from our puree. If you’ve strained as much as possible and still don’t have 1 cup of liquid, place the leftover paste from the cheesecloth back into your blender or food processor, add another 1/2 cup of nut milk and puree again. You’ll then strain the puree again to get more liquid. 
• The nut milk can be made up to a week before you plan to make the custard. Just make sure to refrigerate the milk in a mason jar or other airtight container.
• FOR THE CUSTARD (plan to do ahead of time): In a medium-sized mixing bowl, whisk the sugar and egg yolks. Add the cornstarch and whisk until the mixture is light yellow and a bit thick.
• In a medium saucepan, heat 1 cup of the nut milk and vanilla. Just before the milk begins to boil, remove it from the heat.
• Very slowly, add the nut milk to the egg mixture, whisking constantly to avoid curdling the eggs. When you’ve combined all the nut milk with the egg mixture, pour the mixture back into the saucepan and return to the stove.
• Cook the mixture over medium heat until it has thickened, about 10 to 15 minutes. Make sure to stir frequently. Allow the custard to cool completely and then place in an airtight container to refrigerate overnight.
• TO COMPLETE THE MACADAMIA NUT CREAM FILLING (finish day of assembly): Beat the heavy whipping cream to stiff peaks. Fold the heavy whipping cream into your custard. Best used right away.

FOR THE BUTTERCREAM

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

FOR THE TOASTED MACADAMIA NUTS

• Chop the macadamia nuts and then place in a saute pan over medium heat with the sugar. 
• Cook the macadamia nuts until the sugar has melted, coated the nuts and the nuts become golden brown. Make sure to stir frequently. Once the nuts are cooked, spread them out on parchment paper to cool completely.

ASSEMBLY

• Place the first cake layer, top side up (top side up), on a cake board or cake plate. Using an offset icing spatula, spread a thin layer of frosting over the cake layer, about 1/2 cup. This creates a barrier between the cake and filling so the cake doesn’t become soggy.
• Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the filling from spilling out.
• Spread about 1/2 to 2/3 cup cream filling on the cake layer.
• Sprinkle about a 1/2 cup of the toasted macadamia nuts over the cream filling.
• Gently place the second cake layer on top of the fillings and the above steps for the second layer.
• Place the final cake layer top side down on the second layer of fillings.
• Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost. If the cake still feels wobbly, add a dowel to the center of the cake (or you can even use drinking straws for this).
• After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 to 15 minutes to set the crumb coat.
• After the crumbs are locked in, continue to frost and decorate the cake with the remaining frosting and toasted nuts.

The post Light and Fluffy Macadamia Nut Cream Cake first appeared on Cake by Courtney.

Do You Know What a Fluffernutter Is?

If your family is anything like mine, fluffernutter sandwiches are a go-to favorite for lunches. I grew up on them and now my kids are too! Are you familiar with fluffernutters? It’s a simple peanut butter and marshmallow cream sandwich. Growing up, however, my mom also cut up banana slices and layered them between the creamy peanut butter and sweet marshmallow cream. Her way of adding a serving of fruit, I think

Peanut Butter and Marshmallow Filled Fluffernutter Cake

However you slice it, a fluffernutter has all the makings of a great cake – probably one of the best cake recipes! These flavors are some of my favorites: vanilla, banana, peanut butter and marshmallow. How can you go wrong?!

Ingredients You’ll Need for the Fluffernutter Cake

Before you get baking, make sure you have the following on hand!

• Cake flour
• Granulated sugar
• Egg whites
• Unsalted butter
• Banana pudding mix, instant
• Vanilla extract
• Sweetened condensed milk
• Sour cream
• Baking powder
• Salt
• Powdered sugar
• Heavy whipping cream
• Peanut butter
• Marshmallow cream
• Marshmallows

Light and Fluffy White Cake Layers from Scratch

For the cake layers, I wanted to go with something that resembled white bread – tender, fluffy and classic. My Classic White Cake has just the layers for this cake. I made one and a half the recipe so my layers would be a little thicker, allowing me to cut them in half to get six layers to hold all the filling we’re about to make.

Note: When doing 1.5x a recipe, or even when doubling or splitting a recipe, I think it’s best to use the grams given in the recipe to get the most accurate measurements.

The Most Delicious Banana Cream Filling

While I know adding bananas to a fluffernutter isn’t the most common thing, it’s seriously the best flavor addition and I’ll just need you to trust me on this one. I’ve added my Banana Cream Filling from my Banana Cream Cake, as well as fresh bananas. However, and this is a big however, if you’re not serving the cake the same day you assemble it, DO NOT use fresh bananas. They just brown too easily, even when you freeze the cake.

Peanut Butter Buttercream

It’s no secret how deep my love for peanut butter runs, so covering this cake in my Peanut Butter Buttercream was a no-brainer. It’s sweet and salty, and oh-so perfect for this Fluffernutter Cake.

Tip: If you want a little crunch in the cake, add chopped salted peanuts between the layers!

Toasted Marshmallow Filling

For the marshmallow element, I’ve included my Toasted Marshmallow Filling from my Ultimate S’mores Cake. It’s just one of my favorite things on the planet. It’s delicious in cake, but to be honest, dipping graham crackers in it might be at the top of my treat list!

How to Assemble the Fluffernutter Cake

After your cake layers cool to room temperature, you’ll want to torte your cake layers. Torte means cut the layers in half, horizontally. To do this, I like to use a cake leveler. You’ll move the textured wire to a height that divides the cake evenly. Then, with the leveler “feet” on the counter, you’ll move the leveler back and forth (like a saw), as you move across the cake. Once the layers are split and the other elements of your cake are complete, you’re ready to assemble the cake.

Follow the step-by-step picture instructions below, and be sure to add some straws or dowels to keep your cake in place. Because the cake is so tall and we have so many fillings, it may get wobbly.

Tips for Getting Cakes to Rise Evenly

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.

Video Tutorial

Other Cakes You May Like

• Banana Peanut Butter Caramel Cake
• Peanut Butter S’mores Cake
• Banana Nutella S’mores Cake
• Chocolate Banana Peanut Butter Cake
• Banana Cream Cake

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Fluffernutter Cake

Tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling and peanut butter buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Cream Filling, Fluffernutter, Fluffernutter Cake, Peanut Butter, Peanut Butter Buttercream, Toasted Marshmallow Filling

Ingredients

For the White Cake

• 1 1/2 cup (339 g) unsalted butter at room temperature and cut into cubes
• 2 5/8 cups (525 g) granulated sugar
• 8 large egg whites at room temperature
• 1 Tbsp (13 g) clear vanilla extract
• 1 1/2 cup (360 g) buttermilk at room temperature
• 4 1/2 cups (517.5 g) cake flour
• 1 1/2 Tbsp (21 g) baking powder
• 1 1/2 tsp (9g) salt
• 3/4 cup (180 grams) sour cream at room temperature

For the Banana Cream Filling

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

For the Peanut Butter Buttercream

• 5 cups (625 g) powdered sugar measured then sifted
• 1 1/2 cups (339 g) unsalted butter slightly chilled
• 1 cup (250 g) peanut butter smooth
• 1 Tbsp (13 g) vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• Pinch of salt

For the Toasted Marshmallow Filling

• 24 marshmallows classic size
• 1 cup (125 g) powdered sugar measured then sifted
• 1 cup (226 g) unsalted butter at room temperature
• 1/2 tsp (2.1 g) vanilla extract
• 1 jar (200 g) marshmallow cream I use THIS brand

Instructions

For the Cake

• Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottom of each pan with parchment paper, and spray again. Set aside. 
• In a medium bowl or measuring cup, combine and stir egg whites and the vanilla. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Beat until light and fluffy, about 3 minutes on medium-high speed.
• Turn the mixer to medium speed and add the egg mixture in three additions, scraping down the sides and bottom of the bowl between each addition.
• After the egg white mixture is added, scrape down the sides and bottom of the bowl again and then beat on medium-high speed for about 3 minutes. The mixture will become lighter in color and fluffier in texture.
• In a separate bowl, whisk together the flour, the baking powder, and the salt.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. 
• Gently fold in the sour cream until no streaks of white remain.
• Using a kitchen scale, divide batter evenly among your pans (about 22 to 24 ounces in each) and bake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.
• Let the cake layers cool on racks for 15 minutes before inverting onto greased wire racks to cool completely.
• Once the cakes are cooled completely, divide the layers in half with a cake leveler or serrated knife.

For the Banana Cream Filling

• In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk in a bowl until well blended. Cover and refrigerate until set, about 15 minutes.
• While the pudding sets, beat the whipping cream with the whisk attachment in the bowl of a stand mixer. Beat until stiff peaks form.
• Fold the whipped cream into the pudding mixture.

For the Peanut Butter Buttercream

• In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter for about 3 to 5 minutes, until light in color and smooth in texture.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the vanilla, salt and cream. Stir to combine. 
• Turn the mixer to medium-high speed and beat for an additional 5 minutes, scraping down the sides and bottom of the bowl a couple times during the process. The buttercream will become lighter in color and should take on a “fluffy” texture.

For the Toasted Marshmallow Filling

• Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray.
• Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them! They will cook fast. Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
• In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar and beat on low until blended.
• Add the vanilla and mix on medium-high speed for about 3 minutes.
• Turn the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute. 

For the Assembly

• Place the first of the 6 cake layers, top side up, in the center of a cake board or cake plate.
• Using an offset icing spatula, evenly spread about 1/2 to 3/4 cup of the banana cream filling over the cake layer. If serving same day, you can add sliced bananas on top of the filling.
• Pipe about 1/2 to 3/4 cup of the toasted marshmallow filling on top.
• Place the second cake layer on top and cover with 1 cup of peanut butter buttercream.
• Repeat these steps with remaining layers. You'll then place the final cake layer, top side down, on top.
• Cover the entire cake with a thin layer of peanut butter buttercream. Freeze the cake for 15 minutes to set the crumb coat.
• Once the crum coat is set, continue to frost the cake with the remaining buttercream.

The post Peanut Butter and Marshmallow Filled Fluffernutter Cake first appeared on Cake by Courtney.

Best Birthday Cake

I’m not sure there’s anything more classic or more nostalgic than a classic Confetti Cake. Since the day Pillsbury came out with their hugely popular Funfetti Cake back in the 1950’s, it’s been a favorite for generations! What’s not to love? Vanilla cake, vanilla buttercream and lots of sprinkles!

Like many of you, I grew up on the boxed version of this cake. I loved it back then, but a few years ago came up with my own recipe. I originally posted it as my Fourth of July Funfetti Cake, and grew to love it even more!

In this first version of my Confetti Cake, I used my Classic White Cake and Vanilla Buttercream as the base. It’s super light and fluffy, and reminds me of my childhood. However, I’ve always felt like it could be better. As I’ve remade this cake over the years, I just kept thinking, I need to try this one again.

Confetti Cake

As I’ve been working on my cookbook (to be released later this year), I made a few changes to this recipe to make it even more memorable and delicious. In this updated Confetti Cake recipe, the cake is more of a vanilla cake than a white cake. It’s a little more moist, in my opinion, than my original version. And it also has a slightly stronger vanilla flavor to it as well.

The texture and flavor in this cake is so delicious and I’m so excited for you to try it!

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

HOW TO MAKE THE BEST BUTTERCREAM

To get a light and fluffy, silky smooth 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.

More Birthday Cakes You’ll Love

• Classic Yellow Cake
• Biscoff Cake
• Neapolitan Cake
• Ice Cream Sundae Cake

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Confetti Birthday Cake

Moist and fluffy vanilla cake layers, lots of sprinkles and a whipped vanilla buttercream.

Course Dessert

Cuisine Cake

Keyword Confetti Cake, Funfetti Birthday Cake, Funfetti Cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 20

Ingredients

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature
• 1 3/4 cups (350 g) granulated sugar
• 1/3 cup (72.6 g) vegetable oil
• 3 large whole eggs room temperature
• 3 large egg whites room temperature
• 1/4 cup (60 g) sour cream room temperature
• 3 cups (345 g) cake flour
• 1 tablespoon (14 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (240 g) buttermilk room temperature
• 1 tablespoon (12 g) vanilla extract
• 1/4 cup (40g) rainbow sprinkles

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 then sifted
• 4 tablespoons (57.75 g) heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• *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. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. 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, oil, and sugar on high until fluffy and smooth, about 5 minutes.
• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.
• 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 and blend well, 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.
• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
• Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until toothpick comes out with just a few moist crumbs on it.
• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
• 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. Add about 3/4 to 1 cup of frosting. Spread over the cake layer as evenly as possible. 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 buttercream 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.