Fresh Mint Chocolate Chip Cake

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

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

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

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

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

Ingredients You Need for the Cake

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

How to Make Mint Chocolate Chip Cake Layers

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

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

Mint-Infused Sugar

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

How to Make Mint-Infused Buttercream

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

Ingredients You Need for the Buttercream

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

Similar Recipes You’ll Love

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

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Fresh Mint Chocolate Chip Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

Instructions

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

FOR THE GANACHE

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

ASSEMBLY

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

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

As promised, with two days until the Fourth, here’s my new Red, White and Blue Berry Cake! This cake was so fun to make and I am so pleased with how it turned out.

Red, White and Blue Berry Cake

For this year’s 4th of July cake, I originally planned to make a cake inspired by those rocket popsicles we ate as kids. But, after I finished the cake layers and saw how gorgeous the cake layers turned out, I knew they needed to be the start of the show. The cake wouldn’t need much else. Plus, last year’s Fourth of July Funfetti Cake was a bit more extravagant. So, this year, I decided to keep it simple and I’m so happy I did!

How to Make Cake Layers

For the base of this cake, I used my Classic White Cake recipe. It’s so good on it’s own, but also really versatile if you’re ever looking to add a flavor to it. For this cake, I knew I wanted the red, white and blue colors, but I also wanted different flavors for each cake layer. However, I did not want to make three different batches of batter. So, I got a little creative.

I ended up making my Classic White Cake up until the buttermilk needed to be added. Everything else was in the batter and mixed well. I then split the batter into three portions and added 1/3 cup buttermilk to one portion, 1/3 cup raspberry puree to another, and 1/3 cup blueberry puree to the third portion. Because I had already done plenty of mixing in my Kitchen Aid stand mixer, I folded in these liquids to make sure not to over mix the batter (which is a reason our cakes sink in the middle sometimes).

How to Create Colors and Flavors in Cake Layers

After adding the raspberry and blueberry purees to two of the cake layers, I wasn’t satisfied with the flavors or the colors of the batter. I wanted more of both. To enhance the flavors, I added a teaspoon of raspberry emulsion to the raspberry cake and a teaspoon of blueberry emulsion to the blueberry cake. This amped up the flavors perfectly!

I also added one drop of Americolor red food gel to the raspberry layer and one drop of blue food gel to the blueberry layer. I love how the colors turned out a bit vintage looking.

Filling and Frosting

In between the layers, I added fresh berries along with my Vanilla Buttercream. I give several tips about making the perfect buttercream in my post about my Classic White Cake. Be sure to check it out HERE.

Decorating

Take a peek at my video below to see the step by step process of how to decorate my Red, White and Blue Berry Cake. I use my go-to Ateco Cake Scraper to make the lines on the side of the cake. It’s the best two dollars you’ll ever spend!

Enjoy!

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Red, White and Blue Berry Cake

Layers of raspberry cake, vanilla cake, and blueberry cake, covered in vanilla buttercream.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 1 3-layer, 8-inch cake

Author Courtney Rich

Ingredients

FOR THE CAKE

• 4 large egg whites at room temperature
• 1 whole egg at room temperature
• 3 teaspoons (12.6 g) clear vanilla extract
• 3 cups plus 3 tablespoons (366.5 g) cake flour
• 1 3/4 cups (350 g) granulated sugar
• 1 tablespoon plus 1 teaspoon (16 g) baking powder
• 3/4 teaspoon (4.2 g) salt
• 12 tablespoons (169.5 g) unsalted butter room temperature and cut into cubes
• 1/3 cup (80 g) buttermilk
• 1/3 cup (34 g) raspberry puree
• 1 teaspoon (4.2 g) raspberry emulsion
• 1/3 cup (34 g) blueberry puree
• 1 teaspoon (4.2 g) blueberry emulsion

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 (43.3-57.75 g)heavy whipping cream
• 2 teaspoons (8.4 g) clear vanilla extract
• Pinch of salt
• Berries for garnish
• *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 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 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.
• With the mixer on low speed, add the butter one piece at a time, about every 10 seconds.
• Once all the butter is added, turn the mixer to medium-low speed and add the egg mixture in three additions, scraping the bowl down between each addition. Mix just until incorporated.
• Using a kitchen scale, divide the batter into three portions, in three separate bowls. 
• In the first bowl, fold in 1/3 cup buttermilk.
• In the second bowl, fold in 1/3 cup raspberry puree and 1 teaspoon raspberry emulsion.
• In the third bowl, fold in 1/3 cup blueberry puree and 1 teaspoon blueberry emulsion.
• Pour each of the different cake batters into their own cake 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 25 to 30 minutes. Check cake at 23 to 25 minutes or a couple minutes before, 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 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 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. Add fresh berries, if using.
• 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 The Perfect Cake for 4th of July: Red, White and Blue Berry Cake 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.

Holiday Cake Flavors

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

White Chocolate Cranberry Cake

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

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

Stacking Tips

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

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

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

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

Video Tutorial

Enjoy!

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White Chocolate Cranberry Cake

Vanilla bean pound cake with cranberry compote and white chocolate frosting.

Course Dessert

Cuisine Cake

Keyword Cranberry Compote, white chocolate buttercream, white chocolate cake

Author Courtney Rich

Ingredients

FOR THE CANDIED CRANBERRIES

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

FOR THE COMPOTE

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

FOR THE CAKE

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

FOR THE BUTTERCREAM

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

Instructions

For the Candied Cranberries

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

For the Cranberry Compote

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

For the Cake

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

For the Buttercream

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

Assembly

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

The post Delicious White Chocolate Cranberry Cake first appeared on Cake by Courtney.

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake has been a favorite for years, but as I worked on my cookbook, I tweaked a few things to make it even better! You’ll see a similar recipe of this cake in my book with the Grapefruit Poppy Seed Cake. 

Why did I make changes? 

You’ll see in the pictures that this cake is meant to be light and fluffy in texture. However, as I talked to many of you, I learned that you struggled to get the same texture I was getting. So, to make it a bit easier, I changed up the creaming method and a few ingredients. 

How to Make Lemon Poppy Seed Cake

To make this cake light in color but incredibly moist, you’ll be using egg whites, lemon juice and some sour cream. Using all egg whites ensures we get a lovely white color, but we need to make sure we have enough fat in the cake to create and retain moisture. That’s where the sour cream comes in. One of the updates I made was reducing the sour cream, as to make sure the texture doesn’t get too dense for you. 

Ingredients You Need for Lemon Poppy Seed Cake

• Cake flour
• Baking powder
• Salt
• Poppy seeds
• Lemon zest 
• Lemon juice
• Unsalted butter
• Granulated sugar
• Egg whites
• Vanilla extract
• Sour cream

One of the most important elements to the cake making process, to ensure you get light and fluffy cake layers, is to make sure you beat the butter, sugar and eggs long enough. We want the batter at this point to look light and fluffy and to be SUPER smooth. 

To obtain a smooth texture, it’s a MUST to use ROOM TEMPERATURE ingredients. Otherwise, these ingredients won’t mix evenly, nor will they be properly absorbed by the dry ingredients – which means: your cake won’t rise well. 

What Flavors Can I Pair with Lemon Poppy Seed?

I also love that the possible flavor combinations in this cake are so versatile. Instead of raspberries, you could use blackberries, strawberries, blueberries, etc. You could also use a compote filling or even preserves.

For this cake, I simply cut raspberries in half and placed them into the buttercream.

Lemon Cream Cheese Buttercream

For this delicious Lemon Cream Cheese Buttercream, make sure to have the following ingredients on hand:

• Unsalted butter
• Powdered sugar
• Cream cheese
• Lemon extract
• Vanilla extract

With the cream cheese, this buttercream is slightly softer, so I don’t recommend piping with it.

More Lemon Cakes You’ll Love

• Lemon Bar Cake
• Lemon Blueberry Cake
• Lemon Oreo Cake
• Strawberry Lemonade Cake
• Lemon Poppy Seed Bundt Cake

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Lemon Poppy Seed Cake

Lemon poppy seed cake layers with lemon cream cheese frosting and fresh raspberries.

Course Dessert

Cuisine Cake

Keyword chocolate cream cheese frosting, cream cheese buttercream, Lemon, Lemon Cake, Lemon Poppy Seed, Lemon Poppy Seed Cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 tsp (8 g) baking powder
• 1 tsp (6 g) salt
• Zest of one lemon
• 3 tbsp (27 g) poppy seeds, 27 g, soaked in water for about an hour before hand*
• 1 cup (226 g) unsalted butter, at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 6 large egg whites, at room temperature
• 1 cup (230 g) lemon juice
• 1/2 cup (120 g) sour cream, at room temperature

FOR THE BUTTERCREAM

• 6 cups (750 g) powdered sugar, measured and then sifted
• 6 ounces cream cheese slightly cold
• 1 1/2 cups (339 g) unsalted butter slightly cold
• 1 tsp (4.2 g) pure vanilla extract
• 1 tsp (4.2 g) lemon 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.
• Filling and garnish: fresh raspberries, split in half about one small carton,

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder, lemon zest, salt, and poppy seeds. 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. You should notice the color get lighter and the texture should be smooth.
• 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. Continue to beat the mixture on medium-high speed for an addition 2 to 3 minutes. At this point, you're again looking for the batter to be lighter in color and larger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 cup of the lemon juice. Repeat the additions, 1/3 flour mixture, 1/2 cup juice 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.
• Gently fold in the sour cream.
• Evenly divide the batter between each pan (about 16 ounces of cake batter into each of the three 8-inch cake pans or 12 ounces in each of the 6-inch pans) and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it. Let cool in the pans for about 15 minutes and then invert onto a wire rack to cool completely. (Tip: spray your wire cooling racks with nonstick spray).

FOR THE BUTTERCREAM

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
• Gradually add in the sifted powdered sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl.
• Continue to beat until very fluffy, about 3-4 minutes.
• Add the vanilla and lemon extract extract and beat well.
• Before using on your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.

ASSEMBLY

• Place one cake layer, bottom side down, on a cake plate or cardboard cake board. Spread about 1 cup of frosting across the top of the cake layer. Make sure to get eye level with the cake to ensure the frosting is even. Cover with fresh raspberries.
• Place the next cake layer on top of the raspberries. Gently spread about 1 cup of the lemon cream cheese frosting over it.
• Repeat steps one and two for the second cake layer. 
• Place the final cake layer, top side down, on top. Give the cake a quick crumb coat and chill for 10 to 15 minutes in the freezer before frosting the entire cake.

Notes

*Poppy seeds absorb moisture. Make sure to soak the seeds to help keep the cake from becoming dry.

The post Light and Fluffy Lemon Poppy Seed Cake – Updated first appeared on Cake by Courtney.

If you’re reading this post you may be ready to try a drip cake. I’m so excited for you! Drip cakes do not have to be intimidating. If you learn these few simple tips it should help your experience be pretty easy! And, of course, you will get better with practice. This post is specifically about how to make the best white chocolate ganache for drip cake, so take note that the recipe differs depending on what type of chocolate you are working with. OK, let’s get started!

The Best White Chocolate Ganache Recipe for Drip Cake

My white chocolate ganache uses heavy cream and white chocolate chips. But, I don’t just use any brand for my white chocolate. My absolute favorite is the white chocolate chips from Gygi. I use these for frosting and the drip. The ones I use the most from Gygi are called Guittard White Cookie Drops. If you compare these chips to another brand of white chocolate chips, you’ll see the Gygi ones are much whiter in color! This makes it bring out a true white drip on your cake rather than a more yellow-tinted white that you will get if you use another brand of white chocolate chips.

There a just a few simple steps to making this white chocolate ganache, but the order matters because it is what will bring you the best results! If you do it any other way you risk your white chocolate seizing or the ganache getting too clumpy. 

White Chocolate Ganache Recipe

Step #1: Heat up a ⅓ cup of heavy cream in the microwave for 60 seconds. 

Step #2: Pour the heavy cream over 1 cup of white chocolate chips one tablespoon at a time. 

Doing it one tablespoon at a time helps you have control of the consistency of the ganache. If you pour in the ⅓ cup all at once you run the risk of it being too runny. Depending on the brands you use and other factors, you may not end up needing the entire ⅓ cup of cream to make the ganache.

Step 3: Slowly stir together the cream and white chocolate chips until you reach a smooth consistency. 

If the white chocolate chips do not melt completely from the cream, put the mixture in the microwave for 10 seconds. Stir together again. Continue this process until all of your white chocolate chips are melted and you’ve reached the desired consistency. 

How to Apply White Chocolate Ganache to a Drip Cake

Now that you know how to make the best white chocolate ganache for a drip cake, let’s talk about the best way to create the drip on a cake. There are some tools that help this process go more smoothly, but there are several different ways you can do this. 

I personally use this drip bottle for my drip cakes. Also, it makes it so much easier to have your cake on a turntable so you can easily turn your cake as you apply the drip. It’s totally worth investing in these products if you make cakes regularly! However, you can also apply drip to a cake by using a piping bag or by spooning it over the edge of your cake. 

After applying the drip around your entire cake, pour the remaining white chocolate ganache on top of your cake and blend it in with the border you created from the drip.

Quick Tips for Applying White Chocolate Ganache to a Drip Cake

Drip Cake Tip #1

Hold the drip bottle at an angle so the drip falls down the side of your cake like a waterfall.

Drip Cake Tip #2

Freeze your cake for at least 10-15 minutes before you apply the drip. This will help your buttercream and overall cake set. (If you need to make room in your freezer, you can move things over to your fridge just for those few minutes while your cake is chilling. And then you can move it back over when you take your cake out.)

Drip Cake Tip #3

Make sure your drip is warm to room temperature before applying it to your cake. This will help your drip not go too far down toward the bottom of your cake. Also, your drip will thicken up a bit as it cools. This will help the consistency of it as well.

Drip Cake Tip #4

If you want to tint your white chocolate drip, I recommend using Americolor Food Gels. They are water-based so that, along with the barrier the cream provides, will allow your ganache to stay smooth while you add the food gel.

Drip Cake Tip #5

When applying the drip, start with one drip to see how it will turn out. This will give you an idea of the consistency of your drip. It will also help you gauge how much pressure you need to apply to your drip bottle.

Drip Cake Tip #6

Start the drip at the top of your cake and let it drip over the edge of your cake like a waterfall. Pull back your bottle a little bit if you want some drips to be shorter than others.

Drip Cake Tip #7

You can’t go back over your drip once you do it, so it’s best to just go for it. Don’t worry, it’s going to look great!

How to Make the Best White Chocolate Ganache for Drip Cake

OK, those are all of my best tips and tricks on how to make the best white chocolate ganache for a drip cake! I hope these tips help. If you want to see some video tutorials on making the ganache and applying the drip you can watch these Instagram Lives here:

• Making White Chocolate Ganache for a Drip Cake
• Applying Ganache to a Drip Cake

Be sure to follow me there @cakebycourtney to get all the best tips and tricks on all things cake! 

Also, two of my favorite cake recipes that use this white chocolate ganache and drip technique are my Biscoff Cake and my Snickerdoodle Cake. Oh, and my Cotton Candy Cake would be another fun one to try! I’d love for you to try them out and then for you to let me know what you think!

The post How to Make the Best White Chocolate Ganache for Drip Cake first appeared on Cake by Courtney.

White Chocolate Raspberry Biscoff Cookies

For me, this time of year is the cookie-making season! Every December, my mom would spend hours and hours making a variety of cookies to gift to our neighbors. She made sugar cookies, peanut butter thumbprint cookies, crinkle cookies, cluster cookies, and sometimes even lemon bars.

When December hits now, I just want to make cookies!

I have several cookie recipes on the blog that you can make any time of year:

• Soft and Chewy Chocolate Chip Cookies
• Irresistible Peanut Butter Cookies
• Sugar Cookies
• Magnolia Cookies
• Cowboy Cookies

But these White Chocolate Raspberry Biscoff Cookies are the perfect holiday cookie with the white and red colors you get from the white chocolate chips and freeze-dried raspberries.

Ingredients You Need for White Chocolate Raspberry Biscoff Cookies

You will love how easy these cookies are to make. Just ensure you have the following ingredients on hand when you whip them up:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Eggs
• Unsalted butter
• Vanilla
• Salt
• Baking powder
• Baking soda
• White chocolate chips
• Freeze-dried raspberries
• Biscoff cookie spread

TIP: When you make these cookies, be sure to fold in the Biscoff cookie spread at the end. You DON’T want to mix the spread in completely. Instead, you’re looking to create streaks of Biscoff cookie butter.

Can’t wait for you to try these out and share with your friends and family like we’ll be doing! I think they’ll be a new favorite holiday cookie recipe.

More Raspberry Recipes You’ll Enjoy

• Raspberry Oreo Cake with Cookies and Cream Filling
• Pink Velvet Cake with Raspberry Buttercream
• Chai White Chocolate Raspberry Cake
• Chocolate Raspberry Swiss Roll
• Sweet and Salty Raspberry Pretzel Crunch Cake

Print

White Chocolate Raspberry Biscoff Cookies

Soft and chewy cookies with white chocolate chips, freeze dried raspberries, and cookie butter.

Course Dessert

Cuisine Cookies

Keyword biscoff, cookies, raspberry, White Chocolate, white chocolate raspberry biscoff cookies

Servings 18 cookies

Ingredients

• 1 cup (226 g) unsalted butter, cold
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 large or extra large eggs room temperature
• 1 teaspoon (4.2 g) vanilla
• 3 1/2 cups (420 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (150 g) white chocolate chips
• 1 cup freeze dried raspberries
• 1/2 cup Biscoff spread, melted

Instructions

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
• Stir in the white chocolate chips and freeze dried raspberries. Carefully fold in the Biscoff spread, being careful not to mix it in, but allow streaks to remain.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That’s ok! The cookies will continue to bake a little while they cool.

The post Easy White Chocolate Raspberry Biscoff Cookies 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.

Print

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.

Sparkling Stars and Stripes 4th of July Cake

I love creating cakes inspired by the holidays, and since the Fourth is one of our favorite holidays here at the Rich house, I always have a blast designing cakes inspired by our flag. I’ve done several designs in past years that scream “I love America!” Take a look at this roundup of Celebration Worthy 4th of July Cakes from last year.

This year, I made a new Sparkling Stars and Stripes 4th of July Cake that is sure to impress all your guests!

What You Need to Make the Stars and Stripes 4th of July Cake

• Wilton 1m tip
• Piping bag
• Striped scraper
• Straight scraper
• White buttercream (about 3 cups)
• Red buttercream (about 4 cups)
• Blue fondant
• Star cookie cutter
• Sparkler candles

How to Make Red and Blue Buttercream

Creating buttercream stripes is actually easier than you may think. First up, though, we need to create some red buttercream! I wrote a post last year about how to make red and blue buttercream that won’t stain your teeth. The key here is not adding more food coloring! It’s patience! Letting your buttercream rest overnight gives the coloring time to darken. You’ll love how rich the color becomes without having to use an entire bottle of food coloring. Make sure to read the post for all my tips.

How to Make Red and Blue Buttercream That Won’t Stain Your Teeth

How to Cake It

Now that your red buttercream is prepped, you’re ready to start the buttercream stripes. Follow the steps below and refer to my video tutorial (up next).

• After you crumb coat and freeze your cake for 15 minutes, apply a layer of red buttercream around the entire cake.
• Use the straight scraper to smooth the sides and ensure the sides are straight.
• Use the striped scraper to create stripes. Make sure the stripes are full – meaning there’s no gaps in the raised stripes. You’ll see the difference in the video. After I scrape once with the striped scraper, the lines aren’t completely full. I had to go back and add more buttercream to them.
• Freeze your cake for at least 20 minutes.
• Using a piping bag with an opening about the size of your stripes, pipe the white buttercream in the open areas.
• Use the straight scraper to start smoothing and scraping the white buttercream.
• You’ll be using way more pressure than when you normally smooth the sides of your cake.
• REMEMBER: it gets worse before it gets better. Trust the process, apply some serious pressure, and keep scraping. Keep scraping until you’re removing a little white and red buttercream.

Fondant Stars

Quick tip for the stars: after you roll out and cut out your stars, paint a little sugar water on the back of the star to attach it to the cake. The sugar in the water helps “glue” the fondant onto the buttercream.

I found the star sparkler cake toppers at Orson Gygi.

Lighting the Sparklers

This was A LOT of sparklers! It made for a very entertaining show for my kids, but might have been a little over the top. You’ll find several larger star sparkler cake toppers online. One of those in the center of the cake will look darling!

Can’t wait to see what you create for your 4th of July desserts!

More 4th of July Cakes

If you need some 4th of July cake inspiration, make sure to check out THIS post.

The post Sparkling Stars and Stripes 4th of July Cake first appeared on Cake by Courtney.

Raspberry Pretzel Salad

I love traditions! Whether it’s a simple one like family night on Mondays or big ones like yearly trips to San Diego for 4th of July, they all mean the same thing to me – happy memories! One of my favorite kind of traditions is when it’s about food. I can think of so many meals and desserts that my mom would make every year for our birthdays or holidays. And every time I think of a particular food related to a birthday or holiday, I feel so much joy because it always makes me think of the memories from those special days.

One my favorite Christmas Eve dinner desserts growing up was the Lion House Raspberry Pretzel Salad. I’m sure many of you have had this dessert in some form or another, and maybe even with strawberries instead of raspberries. For those who haven’t, it’s a simple pretzel crust, topped with a whipped cream cheese filling and then raspberry Jell-O with fresh raspberries in it.

From Christmas Dessert to Summertime Cake

I was thinking about this dessert the other day and even though it is a Christmastime special at my house, the flavors are perfect for summertime, and just felt so ideal for a cake flavor.

To create the flavors of the raspberry pretzel salad in a cake, I decided to do a raspberry cake with a whipped cream cheese frosting and a raspberry pretzel crunch filling.

Also… can we just note that this is the first “salad” I’ve turned into a cake!!!

Raspberry Pretzel Crunch Cake

In order to keep the flavors pretty similar to the original dessert and not hide them too much with lots of buttercream, I decided to stack this cake “Milk Bar” style (i.e. as a naked cake). That means we’ll be baking the cake in a 9″x13″ pan, cutting out the cake layers with a cake ring, stacking it inside acetate strips, and chilling it before serving. I love using this method of stacking cakes when I’m not using a traditional buttercream to hold up and cover the layers.

Raspberry Cake

For the cake layers, we’ll be using my strawberry cake from my Strawberry Lemonade Cake, but with raspberry Jell-O (our flavoring) instead of strawberry. I also split the original recipe in half for my layers (recipe below), but if you want really thick layers (double this size), you can double the recipe below and bake for an extra 10 to 15 minutes.

For some extra flavor and to ensure the cake retains moisture and doesn’t dry out since it doesn’t have frosting to lock in the moisture, we’ll use some of the extra Jell-O to create a soak for the layers.

Cream Cheese Frosting

The cream cheese filling is very similar to the original raspberry pretzel salad recipe I grew up with. We’ll be mixing cream cheese and sugar, and then folding in homemade whipped cream. One thing to note is that this filling doesn’t set up like buttercream, which is one of the reasons I decided to stack it in acetate strips. Even when we chill the cake, this frosting never hardens like buttercream. Just something to keep in mind.

Raspberry Pretzel Crunch Cake Filling

For the pretzel element of the cake, I adapted the Milk Bar pretzel crack recipe. I love that this recipe has a coating of white chocolate over it. The coating of white chocolate goes on after we bake the pretzel and butter mixture, which means the pretzels maintain their crunch even when covered with the cream cheese frosting!

Reminders

• Preheat oven 20 to 30 minutes before baking.
• Use room temperature ingredients.
• Spray your pan. Line with parchment paper.
• 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.
• Use a 6-inch cake ring to cut your layers from the 9″x13″ pan.
• Stack the cake with acetate paper around the layers. Use THIS video for a how-to.
• Refrigerate the cake before serving.

I hope you enjoy this Raspberry Pretzel Crunch Cake as much as I do!

Similar Recipes You’ll Enjoy

• Sweet and Salty Strawberry Pretzel Delight Cake
• Chocolate Pretzel Cake
• Raspberry Oreo Cake with Cookies and Cream Filling
• How to Decorate a Cake with Raspberries
• Lemon Pretzel Cake with Step-by-Step Picture Assembly Tutorial

Print

Raspberry Pretzel Crunch Cake

Raspberry cake layers with a whipped cream cheese frosting and a pretzel crunch filling.

Course Dessert

Cuisine Cake

Keyword Intermediate, Raspberry Pretzel Crunch Cake

Servings 12

Ingredients

FOR THE CAKE

• 3/4 cup (150 g) granulated sugar
• 4 tbsp. raspberry Jell-O
• 1/2 cup (113 g) unsalted butter
• 3 egg whites, at room temperature
• 1 tsp. (4.2 g) vanilla extract
• 1 1/2 cups (170 g) cake flour
• 3 tsp. (12 g) baking powder
• 1/2 tsp. (2.5 g) salt
• 1/2 cup (120 g) buttermilk at room temperature

FOR THE SOAK

• 4 tbsp raspberry Jell-O
• 1/4 cup (122 g) milk

FOR THE WHIPPED CREAM CHEESE FROSTING

• 8 oz. cream cheese
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (346 g) heavy whipping cream

FOR THE PRETZEL CRUNCH (adapted from Milk Bar)

• 1/4 cup (32 g) milk powder
• 1/2 cup (60 g) crushed pretzels you want these finely crushed, I used a food processor
• 2 tbsp (16.9 g) cornstarch
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp (3 g) salt
• 4 tbsp (56.5 g) unsalted butter, melted
• 1/4 cup (31.25 g) milk powder
• 1/4 cup crushed freeze dried raspberries
• 3 oz white chocolate

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray a 9"x13" baking pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium bowl, whisk the cake flour, baking powder and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, sugar, and Jell-O. Beat on medium-high speed until light and fluffy, about 2 minutes.
• Add the egg whites, in a few additions, beating well and scraping down the sides of the bowl between each addition. Add the vanilla and stir to combine. Beat for 2 minutes on medium-high speed.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix on low, just until flour is combined.
• Bake for 16 to 20 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool completely before using.

FOR THE SOAK

• In a microwave safe bowl, heat the milk for about 30 seconds.
• Stir in the Jell-O powder until dissolved.

FOR THE WHIPPED CREAM CHEESE FROSTING

• In a cold metal bowl, whisk the heavy cream until stiff peaks form. Set aside.
• In a medium size mixing bowl, combine the cream cheese and sugar until smooth, about 2 to 3 minutes.
• Fold the heavy whipping cream into the cream cheese mixture.
• Cover and refrigerate until ready to use.

FOR THE PRETZEL CRUNCH

• Heat the oven to 250 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1/2 cup milk powder, pretzel crumbs, cornstarch, sugar and salt. Toss with your hands to mix. Add the melted butter and toss, using a spatula or spoon, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than 1/2 inch in diameter, and put the crumbs back in the medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the white chocolate over the crumbs and toss until your clusters are covered. Add the freeze dried raspberries and toss to distribute. Continue tossing them every five minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

ASSEMBLY

• Put a piece of parchment or a silpat on the counter. Invert the raspberry cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles in each corner from the cake. With the remaining space, use the cake ring to stamp out two half circles.
• Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or silpat. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
• Place one of the half circles in the cake ring and push up against the acetate. Place the other half circle in the cake ring and push up against the other side of the acetate. You'll have a gap between the two half circles. That's ok! Fill the gap with scraps from the cake. No one will see this layer and it will be covered with fillings, so don't stress about how it looks.
• Once the cake layer is filled, use a pastry brush to generously soak the cake layer.
• Spread 1/2 cup of the cream cheese filling over the cake layer using the back of a spoon.
• Sprinkle about 1/2 cup of the pretzel crunch and gently tap into place.
• Carefully spread another 1/2 cup of the cream cheese filling over the pretzels. This helps to secure the cake to the filling. (You'll notice I didn't do this – total mistake – and my cake layers didn't stick to my pretzel filling).
• Repeat these steps with the next two layers.
• Refrigerate until ready to serve.

The post Sweet and Salty Raspberry Pretzel Crunch Cake first appeared on Cake by Courtney.

After a couple of weeks away from the kitchen enjoying a little sand between my toes, it’s good to be baking again. I mean, yes, it’s hard to leave the fun-filled, carefree days of any vacation behind and return to the daunting tasks of unpacking, laundry, cleaning, and loads of work, but I do love getting back into my routine. And part of that routine is baking!

4th of July Funfetti Cake

I’ve had several requests lately for a funfetti cake, so I thought the upcoming holiday would be the perfect inspiration for this one. Of course, you can use any colored jimmies for this cake, but I do recommend using jimmies like THESE and not the sanding sprinkles. The sanding sprinkles you often see at the grocery store will bleed into the cake batter. The jimmies do a much better job of holding their color and shape.

This cake is tender and fluffy and full of flavor. You’ll actually notice in the recipe that I use clear vanilla extract. The clear vanilla extract has a slightly sweeter taste than pure vanilla extract and reminds me a little of the box mix flavor (but in a homemade-kind-of-way, of course!).

To decorate this cake, I frosted the entire cake using 6-inch cake boards on the bottom and top of the cake. Once you frost the sides of the cake, the boards allow you to hold the cake horizontally and roll it in a jelly roll pan full of red, white and blue star sprinkles. It’s much easier than it sounds, and I have a video on my Instagram account to show you how it’s done. You can also place the sprinkles on the side of the cake by hand.

For the top of the cake, I used the Wilton 32-star tip to make a crossover pattern in each color. I also added some of Sweetapolita’s Party in the USA sprinkle medley for a bit more fun.

4th of July Funfetti Cake

I hope you enjoy this 4th of July Funfetti Cake with your family and friends!! Check out THIS POST for some extra tips for adding sprinkles to the side of your cake! Also, make sure to follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

The post 4th of July Funfetti Cake first appeared on Cake by Courtney.

With the 4th of July a few days away, I wanted to share with you some of my favorite fun & easy patriotic-inspired cakes. A cake is always a great choice to bring to any holiday celebration gathering! And it does not have to take a lot of hard work to bring something delicious. These cakes are almost just as easy as making a box cake, I promise!

Fun & Easy Patriotic-Inspired Cake #1: Flag Cake

Let’s start with the traditional flag cake we all know and love. This flag cake is my homemade version of the box mix classic that I’m sure you’ve all seen and tried at a 4th of July BBQ before. Making this cake from scratch doesn’t take much longer than mixing together the box ingredients, and it tastes so much better! I used the Perfect White Cake and Vanilla Buttercream Recipe in a 9×13 pan. (Click on that link for the cake and frosting recipe.)

Fun & Easy Patriotic-Inspired Cake #2: Strawberry Shortcake with Fresh Berries

Another beautiful and delicious red, white and blue-inspired cake is this Strawberry Shortcake with Fresh Berries and White Chocolate Frosting. This white chiffon cake is layered with homemade whipped cream, fresh strawberries, and covered in a white chocolate frosting. It’s divine and totally worth your time!

Fun & Easy Patriotic-Inspired Cake #3: Push-Pops

And finally, if you want to get your kids involved, these cake push-pops are the perfect activity for them. Using the same white cake recipe from the flag cake, your littles will love cutting out cake circles and filling the push pops. I bake the cake recipe in a jelly roll pan and use a 2-inch cookie cutter for the cake circles. For frosting, you can use a vanilla or cream cheese buttercream, or whipped cream.

Hope you all have a safe and happy 4th of July! If you want more ideas and recipes on all things cake, follow me on Instagram @cakebycourtney! 

More Recipes You’ll Love

• Light and Fluffy Strawberry Shortcake Cake with Strawberry Buttercream
• The Best Strawberry Buttercream Frosting for Cake
• 4th of July Cakes
• Biscoff Ice Cream
• Best Cakes for Beginner Bakers

The post Fun & Easy Patriotic-Inspired Cakes first appeared on Cake by Courtney.