Moist Lemon Cake Recipe

Hard to believe that with all the lemon flavored cakes on my blog, I actually don’t have a basic lemon cake recipe. That is, until now!

A lemon cake recipe is long overdue on CakebyCourtney.com and I’m so excited to share with you this delicious, new lemon cake recipe with lemon curd and lemon buttercream.

So what’s different about this lemon cake?

You’ll notice, I have several lemon cake recipes on my blog. Some are light and fluffy, some are slightly more dense, some are flavored with Jell-O, while others are flavored naturally. It’s really fun to create different types of cake recipes that have the same flavor profile, because we all like different flavors and textures of cake.

Here’s a little rundown of the cakes:

So we’ve got a few variations, which hopefully means you find the perfect lemon cake for you!

For my new Lemon Cake recipe, my number one goal was to make sure it was MOIST! Sometimes, cakes with only egg whites, can over bake easily and taste dry. The goal for this one was to make it as fool proof as possible.

Ingredients You Need for Lemon Cake

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• 3 large lemons
• Eggs
• Buttermilk
• Food coloring, optional

How to Make Moist Lemon Cake from Scratch

To make a moist lemon cake from scratch, be sure to follow these tips:

1. Use room temperature ingredients – any ingredient you store in the refrigerator should be room temperature before you start making your cake. Room temperature ingredients better blend together and are better absorbed by the dry ingredients – which both help to create a high rise and moist cake.
2. Beat the butter, sugar and eggs well – these first few ingredients need to be mixed on a medium high speed for a few minutes before you add anything else. Specifically, start with beating the butter and sugar together on a medium-high speed to lighten the texture and create a little air in the mixture. You’ll then add the eggs, one at a time, mixing well after each addition. THEN, after the eggs are adding, scrape down the sides and bottom of the bowl and continue to mix on medium-high speed for a couple minutes. We want the mixture to be smooth, lighter in color, and fluffy in texture.
3. Don’t over-mix the batter when you add dry ingredients – once you start adding dry ingredients, you’ll want to make sure your mixer is on low speed. Over-mixing the cake batter can cause it to be dense and sink because you overwork the gluten (the flour).
4. Be sure not to over-bake the cakes – sometimes are cakes taste dry because we’ve simply over-baked them. As you bake recipes, from me or any author, be sure to watch the baked good during the last few minutes of baking. Take note if your oven bakes faster or slower than given times. You may need to adjust for your oven, since all ovens act so differently.

How to Make Homemade Lemon Curd

Adding lemon curd to any cake is almost unfair to the cake because no matter how delicious the cake is, homemade lemon curd always steals the show!

You will only need a handful of simple ingredients to make the lemon curd:

• Granulated sugar
• Lemon zest from one large lemon
• Lemon juice 
• Eggs
• Egg yolks
• Unsalted butter

First, whisk the sugar, lemon zest, and lemon juice in a medium saucepan. In a separate bowl, whisk together your eggs and egg yolks, and then whisk them into the lemon mixture. Do this before you turn on the stove, or right at the beginning. Adding the eggs too late after the sugar mixture has been heating can create an egg-y flavor in the curd.

Cook the mixture over medium-low heat, whisking constantly until it’s thick like pudding. This usually takes 6 to 8 minutes. Remove the saucepan from the heat and then whisk in the butter, a few pieces at a time, until it is all incorporated.

Once everything is all mixed in together nicely, strain the mixture through a fine-mesh sieve into a small bowl. It helps to push it through with a rubber spatula. Lastly, press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate it until it is completely set. I recommend at least 4 hours. But it can be stored for up to 5 days!

Tips for the Best Buttercream Frosting

Making homemade buttercream is a game changer, compared to anything you’ll buy at the store. I have a couple key tips for making the best buttercream frosting every time:

1. Sift the powdered sugar
2. Beat the butter on its own for a few minutes
3. Use a little heavy whipping cream
4. Beat all of the ingredients together on medium-high for a few minutes.

Read more about how to make the best buttercream HERE.

You may notice my lemon curd in this picture is extra bright. I used organic eggs that had a more orange yolk, which added a real pop of color to the curd!

Frequently Asked Questions

More Lemon Cakes to Try!

Cake

Moist and Delicious Lemon Poppy Seed Bundt Cake

Cake

The Best Lemon Blueberry Cake with Lemon Curd and Lemon Buttercream

Cake

Light and Fluffy Lemon Oreo Cake with Lemon Buttercream

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Lemon Cake

Lemon cake layers with lemon curd and lemon buttercream

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon buttercream, Lemon Cake, Lemon curd

Servings 20

Ingredients

FOR THE CAKE

• 3 cups (345 g) cake flour
• 2 tsp (8 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 1 tbsp (9 g) lemon zest, one large lemon
• 2 eggs, at room temperature
• 2 egg whites, at room temperature
• 1/3 cup (83 g) fresh lemon juice, about three large lemons
• 1 cup (240 g) buttermilk, at room temperature
• 1-3 drops yellow food coloring, optional (I used Americolor Lemon Yellow)

FOR THE CURD

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

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra ½ batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, salt and baking powder. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the eggs and egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

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

FOR THE BUTTERCREAM

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

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about ¼ cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

The post The Best Lemon Cake Recipe first appeared on Cake by Courtney.

The post The Best Lemon Cake Recipe appeared first on Cake by Courtney.

Cream Cheese Danish Cake

It might sound like an odd name for a cake, but I truly couldn’t think of a better way to describe the flavor of this cake. After a recent trip to St. George, where Avery and I tried nearly all of the pastries from The Farmstead , I just had to create this cake.

What is a Cheese Danish?

A cheese Danish is a type of pastry made with a buttery, flaky dough that is similar to croissant dough. It is typically shaped into a round or oval shape and has a well in the center filled with a sweet and tangy cheese filling. The filling is usually made with cream cheese, sugar, and vanilla for flavor. The pastry is baked until golden brown and crisp, and it may be topped with a light dusting of powdered sugar or a drizzle of icing for added sweetness.

The cheese Danish from Farmstead, however, is unlike any cheese Danish I’ve ever had! This one had a light and fluffy cheese filling inside a kouign amann-like pastry, and topped with cream cheese frosting. Heaven! Pure heaven!

Look at that!

It was glorious!

While I cheered Avery on at her dance competition, I was simultaneously thinking about how I could turn this into a cake — and I got started on it the day we got home!

What is a Cream Cheese Danish Cake?

Great question! Let’s talk about what I did to create this Cream Cheese Danish Cake (which could also be called a Cheesecake Cake – very similar flavors).

Cream Cheese Cake

For the cake layers, I knew I wanted to use my cream cheese cake layers from my Cherry Cheese Pie Cake. These layers are slightly more dense than a typical vanilla cake, but they’re still fluffy and tender. We’re using a stick of cream cheese and adding a full tablespoon of vanilla bean paste. The flavor is to-die-for!

How to Bake a Moist Cake From Scratch

If you’re unfamiliar with making cakes from scratch, THIS blog post is a must-read!

A quick overview:

• Use real butter
• Measure flour correctly
• Add fat
• Don’t over bake
• Know your oven
• Use light metal pans
• Serve your cake at room temperature

Cream Cheese Filling

This cream cheese filling is essentially just cream cheese. We’re adding just a little sweetened condensed milk for sweetness. It’s not a lot because we want the cheese flavor to stand out here.

Cream Cheese Frosting

To top off this cake, I’ve made my cream cheese frosting with some vanilla bean paste. Remember, cream cheese frosting is not as stable as regular buttercream, so I don’t recommend trying to pipe with it. You can see I opted for a rustic look with this cake. Trying to smooth cream cheese frosting with a scraper can be tricky because the “cheese” element is sticky.

Other Favorite Cake Recipes You’ll Love

• Chocolate Cherry Pie Cake
• Red, White and Blue Berry Cake
• Chocolate Cola Cake
• Creamsicle Cake
• Ice Cream Sundae Cake
• Ultimate S’mores Cake

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Cheese Danish Cake

Cream cheese cake layers, cheesecake filling, and vanilla bean cream cheese frosting

Course Dessert

Cuisine Cake

Keyword cheesecake, cream cheese, cream cheese cake, cream cheese frosting, cream cheese icing

Servings 20

Ingredients

FOR THE CREAM CHEESE CAKE

• 3 cups (360 g) all-purpose flour
• 3 tsp (12 g) baking powder
• 1 tsp (5.6 g) salt
• 8 ounces cream cheese, room temperature
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 1 tbsp (13 g) vanilla bean paste
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, at room temperature

FOR THE CHEESECAKE FILLING

• 8 ounces cream cheese
• 1/4 cup sweetened condensed milk, I use the Eagle brand

FOR THE CREAM CHEESE FROSTING

• 2 cups (452 g) unsalted butter, slightly cold
• 6 ounces cream cheese, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1 tbsp (13g) vanilla bean paste
• pinch of salt

Instructions

FOR THE CREAM CHEESE CAKE

• Preheat your oven to 325 degrees.
• Spray two 8-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer beat the cream cheese until smooth cream cheese. Add the grapeseed oil and sugar and continue to beat on medium-high speed for 2-3 minutes.
• With the mixer on medium, add the vanilla bean paste, followed by the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to mediump-high speed and beat for an additional 2 miniutes.
• With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.
• Evenly distribute the batter among the two cake pans (about 27 ounces of batter in each pan) and bake for 40 to 45 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 completely, cut the cakes in half horizontally (this is called "torting" the cake). You can cover with plastic wrap and store in the freezer for several weeks.

FOR THE CHEESECAKE FILLING

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

FOR THE CREAM CHEESE FROSTING

• In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese 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 vanilla bean paste and pinch of salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.
• Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY

• Place the first cake layer, top side up, on a cake board or cake plate. Spread about ½ cup frosting over the first cake layer. Using a piping bag, pipe a rim of frosting around the edge of the cake.
• Fill the cake with ½ – ¾ cup cheesecake filling.
• Place the second cake layer on top and repeat step two. Repeat these steps until you get to the final cake layer (remember, you have four layers now. Place the final cake layer, top side down.
• Apply a thin layer of frosting around the entire. Freeze the cake for about 10 to 15 minutes to set crumb coat.
• Finish frosting the cake with the remaining frosting

The post The Most Delicious Cream Cheese Danish Cake first appeared on Cake by Courtney.

The post The Most Delicious Cream Cheese Danish Cake appeared first 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
• ¼ 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 ½ 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 ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Repeat the additions, ⅓ cup flour mixture, ½ cup buttermilk and the final ⅓ 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 ⅓ 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 ½ 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 ½ 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.

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

Lemon Oreo Cake

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

The base of the cake is light and fluffy with a hint of lemon extract and more lemon Oreos. I think you’ll love the texture of the cake with the cookies in it.

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

Ingredients You Need for this Lemon Oreo Cake

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

How to Make Moist Cake Layers from Scratch

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

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray the pans with nonstick spray, line with parchment and spray again.
• Use room temperature wet ingredients.
• When mixing the butter, sugar, and eggs, be sure to mix until completely smooth, light in color and fluffy in texture.
• Don’t overmix your cake batter once you add the dry ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Oreo Whipped Cream Cheese Filling

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

Ingredients You’ll Need for this Recipe

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

How to Make the Whipped Cream Cheese Filling

To make this filling, you basically have three steps:

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

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

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

Lemon Buttercream

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

Ingredients You’ll Need for this Recipe

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

How to Make the Best Buttercream Frosting

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

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

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

Other Oreo-Inspired Cakes You’ll Love

Delicious Golden Oreo Cake

Decadent and Delicious Peanut Butter Oreo Cake

The Most Delicious Mocha Caramel Oreo Cake

Strawberry Lemonade Cake with Sweet and Tart Lemon Curd Filling

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Lemon Oreo Cake

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

Course Dessert

Cuisine Cake

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

Servings 20 people

Ingredients

FOR THE CAKE

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

FOR THE FILLING

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

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 1/4 cup (57.75 g) heavy cream
• pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and the sugar together for 2 to 3 minutes on medium-high speed.
• Scrape down the sides of the bowl and begin to add the eggs on medium speed, scraping down the sides and bottom of the bowl between addition. Stir in the lemon extract. Continue to mix the batter on medium-high speed for about 2 minutes. The mixture should be light and fluffy in texture.
• With the mixer on low speed, add ⅓ of the flour mixture, followed by ½ of the buttermilk. Repeat the additions, ⅓ flour mixture, second half of ½ buttermilk and the final ⅓ flour mixture. Only mix until the flour mixture is incorporated, about 30 seconds. Scrape down the sides and bottom of the bowl and mix again for another 20 to 30 seconds on low.

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

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

FOR THE FILLING

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

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

FOR THE BUTTERCREAM

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

ASSEMBLY

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

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

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

Rocky Road Cake Recipe – Updated

I’m thrilled to relaunch my Rocky Road Cake Recipe today! I actually made this cake on a whim a YEARS ago. Ryan and I were down in Provo for a BYU basketball game, and per usual, we stopped by Rockwell Ice Cream on our way home. I got my go-to combination of Rockwell Road and S’mores ice cream flavor. I haven’t always been a rocky road fan, but Rockwell uses homemade marshmallow cream, and candy bar style toffee and peanuts in their version of this classic combo – and it’s heaven!

I loved the idea of the toffee mixed in with the chocolate, peanuts and marshmallows so much that I used it in my cake creation of this amazing ice cream flavor.

The Best Chocolate Cake Recipe

My cake layers in this creation are my favorite dark chocolate cake. It’s so easy to make and fool-proof! Just make sure you’re always using fresh baking powder and baking soda, and you don’t over mix your batter. It’s a truly a rich, moist dark chocolate that won’t sink!

Rocky Road Filling

The filling for this cake is a simple ganache, filled with toffee bits, salted peanuts and marshmallows. It’s simple but so delicious.

If you make the filling ahead of time, it will harden just a bit. To make it spreadable, just microwave it for about 20 seconds.

The Most Delicious Chocolate Buttercream

Truly the only chocolate buttercream recipe you’ll ever need! It’s silky smooth and has the best chocolate flavor thanks to good quality, dark chocolate. If you have any questions about making this buttercream, I’ve answered them all HERE. This blog post is one worth saving.

More Cakes to LOVe

Dark Chocolate Salted Caramel Cake

The Ultimate Chocolate Cake

The Most Delicious German Chocolate Cake

Almond Joy Cake

Print

Rocky Road Cake

Rich, dark chocolate cake layers, filled with chocolate ganache, marshmallows, peanuts and toffee bits, covered with a silky chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, Chocolate Cake, Rocky Road, Rocky Road Cake

Ingredients

For the Cake

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

For the Filling

• 1 1/2 cups (225 g) semi-sweet chocolate chips
• 3/4 cup (173.25 g) heavy cream
• 1 1/2 cup (75 g) mini marshmallows
• 3/4 cup (112.5 g) chopped peanuts
• 3/4 cup (112.5 g) toffee bits

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly cold
• 10 oz. good quality chocolate of your choice, I use dark or semi, melted and cooled
• 5 cups (625 g) powdered sugar, measured and then sifted
• 2 teaspoons (8.4 g) pure vanilla extract
• Pinch of salt
• 1/4 cup (57.7 g) heavy 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 ¼ batch.

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 parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
• In another bowl, combine the buttermilk, oil, eggs, water (or coffee) and vanilla. Whisk until combined.
• With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
• Evenly divide the batter into each of the three pans (about 15 to 16 ounces of batter in each 8-inch pan). Bake for 23 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
• Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely. (I like to spray my cooling racks with nonstick spray to ensure non of the cake sticks to the racks).
• If needed, level your cake layers to ensure a completely even surface for frosting and stacking. After leveling you can wrap each cake layer in plastic wrap and freeze until ready to use.

For the Filling

• Heat the cream in a microwave safe bowl for about one to two minutes. Pour the heated cream over the chocolate chips in a medium sized bowl. Let sit for about five minutes.
• Stir the chocolate and cream until nice and smooth. Add the marshmallows, peanuts and toffee bits and stir until combined.
• Let the filling cool before using.

  If you make the filling ahead of time, you will want to heat it up slightly to make it spreadable again.

For the Buttercream

• In a microwave safe bowl, heat the chocolate chips and heavy cream for about 40 to 60 seconds. Stir until smooth. Let cool slightly.
• In a bowl fitted with a paddle attachment, beat the butter on medium speed for about two minutes.
• With the mixer on low speed, slowly add the chocolate ganache and stir until smooth. Gradually add the powdered sugar and mix until combined.
• Add the vanilla and salt. Turn the mixer to medium-high and beat the buttercream for another 3-4 minutes until light and fluffy. 
• Before frosting your cake, use a wooden spoon to hand mix the frosting to push out air bubbles.

Assembly

• Place the first cake layer on a cake board or cake plate, top side up.
• Pipe a rim of frosting around the edge of cake layer before adding the filling. This creates a nice barrier so the filling stays in place.
• Spread half of the filling within the frosting barrier. 
• Place the second cake layer on top and repeat steps 2 and 3.
• Place your final cake layer, top side down, on top of the filling. Spread a thin layer of buttercream around the entire cake. This is the crumb coat and will help lock crumbs into place. Freeze for about 10 minutes to set the crumb coat.
• Continue to frost the cake with the remainder of the chocolate buttercream, saving about a half cup of buttercream to do the design show above.

The post The Only Rocky Road Cake Recipe You’ll Ever Need first appeared on Cake by Courtney.

The post The Only Rocky Road Cake Recipe You’ll Ever Need appeared first on Cake by Courtney.

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

Lemon Blueberry Cake

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

Cake Layers

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

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

Size Matters

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

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

The Most Delicious Lemon Buttercream

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

Assembly

Don’t forget to:

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

Video Tutorial

Tools

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

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

More Cakes to Love

Mom’s Legendary Lemon Bars

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

Print

Lemon Blueberry Cake

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

Course Dessert

Cuisine Cake

Keyword Intermediate, Lemon Blueberry Cake, Lemon Cake

Servings 20

Ingredients

FOR THE CAKE

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

FOR THE CURD

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

FOR THE BUTTERCREAM

• 2 cups (446 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured and then sifted
• 2 tsp (8.4 g) lemon extract
• 1/4 cup (57.5 g) heavy whipping cream
• pinch of salt
• 4 drops yellow food coloring, optional (I used Americolor Lemon Yellow)
• *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra ½ batch.

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans or four 6-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a medium-size mixing bowl, combine the flour, salt and baking powder. Whisk to combine. Set aside.
• In a small mixing bowl, combine the buttermilk and lemon juice. Set aside.
• In a bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and zest together on medium speed, until light and fluffy, about 2 to 3 minutes.
• Scrape down the sides of the bowl and begin to add the egg whites, one at a time, scraping down the sides and the bottom of the bowl and mixing well between each addition. Mix on medium-high speed until no grains of sugar remain, about 2 to 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Be sure not to over mix. Over mixing your cake batter will cause it to sink. ***As you add the last of the buttermilk mixture, this is a good time to start coloring your batter if you'd like it a brighter yellow.
• Coat your blueberries in a tablespoon of flour and then gently fold them into the cake batter.
• Divide the batter evenly between the three pans, about 18 ounces in each 8-inch pan or about 13 ounces in each 6-inch pan. Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it. Allow the cake layers to cool in the pans on wire racks for about 10 to 15 minutes. Invert cake layers onto a wire rack to cool completely. TIP: spray your wire rack with nonstick spray to prevent the cake layers from sticking.
• Allow to cool completely before wrapping in plastic wrap and storing in the freezer until ready to decorate.

FOR THE CURD

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

FOR THE BUTTERCREAM

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

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread about a half cup of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about ¼ cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped frosting and filling and repeat step 2 and 3. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Serve a spoonful of the remaining lemon curd with each slice of cake.

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

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

Lemon Biscoff Cake

Last week in cake class at Orson Gygi we made my Lemon Bar Cake. It has the most delicious lemon cake layers baked on a shortbread crust and is filled with lemon curd. Between classes, Heather (who runs the classes and is basically family!) grabbed a Biscoff cookie from the pantry and encouraged me to dip it in the lemon curd.

What a combination! Like, wow!

I immediately was thinking of how to make a cake with these two flavors and the texture of the Biscoff cookie.

I originally thought of using my Biscoff cake layers, but Heather convinced me to go with my lemon ricotta cake layers from my Olive Oil Ricotta Cake, and I am so happy I listened.

This Lemon Biscoff Cake is beyond delicious and each flavor and texture really stand out and compliment one another.

Lemon Ricotta Cake

These cake layers are my favorite. I have used them in several cakes because the texture and flavor is so versatile. Here are just a few of my faves:

Cakes with Ricotta Cake Layers

Old Fashioned Blueberry Delight Cake

Olive Oil Ricotta Cake with Strawberry Basil Compote

Sweet and Savory Apple Ricotta Bacon Cake

Berry Good Hazelnut Ricotta Cake

You’ll notice the weight of the cake is heavier than most of my other cakes. We can thank the two cups of ricotta for that! The ricotta helps to create a moist and tender texture. While I’d call this a dense cake, it’s not a small, tight crumb (like a pound cake). Rather, it’s a bigger, slightly loose crumb with some denseness to it.

NOTE: you can swap the grapeseed oil for a light olive oil.

How to Make Lemon Curd

Lemon curd was a must for this cake since it was the combination of the Biscoff cookie and the lemon curd that inspired this one. If you’ve never made lemon curd before, you’re in for a treat! Once you make homemade lemon curd, you’ll never go back to store-bought. Homemade is easy to make and tastes 100x better than anything you’ll get at a store.

You will only need a handful of simple ingredients to make the lemon curd:

• Granulated sugar
• Lemon zest, from one large lemon
• Lemon juice 
• Eggs
• Egg yolks
• Unsalted butter

You’ll need 3 large lemons for the amount of lemon juice needed for this recipe. And the unsalted butter should be cold and cut into small pieces when adding it to your lemon mixture. Other than that, the recipe is pretty straightforward!

• First, whisk the sugar, lemon zest, and lemon juice in a medium saucepan. In a separate bowl, whisk together your eggs and egg yolks, and then whisk them into the lemon mixture. 
• Cook the mixture over medium-low heat, whisking constantly until it’s thick like pudding. This usually takes 6 to 8 minutes. Remove the saucepan from the heat and then whisk in the butter, a few pieces at a time, until it is all incorporated.
• Once everything is all mixed in together nicely, strain the mixture through a fine-mesh sieve into a small bowl. It helps to push it through with a rubber spatula. Lastly, press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Refrigerate it until it is completely set. I recommend at least 4 hours. But it can be stored for up to 5 days!

How to Schedule Baking the Lemon Biscoff Cake

Beyond that, this cake is actually quite simple to make:

• Biscoff cookie crust
• Lemon ricotta cake layers
• Lemon curd
• Lemon buttercream

ENJOY!

Print

Lemon Biscoff Cake

Lemon ricotta cake layers baked on a Biscoff cookie crust with lemon curd and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, Lemon, Lemon Biscoff Cake, Lemon buttercream, Lemon curd, Lemon Ricotta Cake

Servings 18

Ingredients

FOR THE BISCOFF COOKIE CRUST

• 25 Biscoff cookies, finely ground
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (66.7 g) granulated sugar

FOR THE LEMON RICOTTA CAKE

• 3 cups (360 g) all-purpose flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (218 g) grapeseed oil
• 1 3/4 cups (350 g) granulated sugar
• 3 eggs, room temperature
• 1 tablespoon lemon zest
• 2 cups (480 g) ricotta cheese

FOR THE LEMON CURD

• 1 cup (200 g) granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup (55 g) lemon juice, about 3 lemons
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces

FOR THE LEMON BUTTERCREAM

• 2 cups (452g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 2 teaspoons (8.4 g) lemon extract
• 4 tablespoons (60 g) heavy whipping cream
• Pinch of salt
• Yellow food coloring, optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

FOR THE BISCOFF COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray, line with parchment, and then spray again. Set aside.
• In a medium size mixing bowl, combine the Biscoff cookie crumbs, melted butter, and sugar. Stir until all the crumbs are damped by the melted butter. Alternatively, you can add the melted butter and sugar to your food processor after you've pulverized the cookies.
• Divide evenly between the three pans (about 5 ounces in each pan) and press down firmly with your hand or the back of a measuring cup to form the crust.
• Bake for 5 minutes. Remove from oven and let cool while you make the cake batter.

FOR THE LEMON RICOTTA CAKE

• Preheat your oven to 325 degrees F.
• 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 grapeseed oil and sugar on medium speed for about 2 minutes. Stir in the lemon zest.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl and continue to beat the minxture for an additional 2 to 3 minutes. The mixture should be smooth and look lighter in color.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Stir until incorporated.
• Evenly distribute the batter among the three cake pans on top of the crusts (about 16 ounces of batter in each pan) and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Remove from oven, and let the cakes cool in pans for 15 minutes before inverting the layers 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 LEMON CURD

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

FOR THE BUTTERCREAM

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

ASSEMBLY

• Spread a small dollop of buttercream onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of buttercream (only about a half cup) over the cake layer and pipe a rim of buttercream around the edge of the cake to create a barrier to the filling. Spread about ¼ cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Place a second cake layer on top of the piped buttercream and filling and repeat step 2. Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of buttercream to lock in the crumbs. Freeze the cake for about 15 minutes to set the buttercream.
• Remove the cake from the freezer and contiue decorating the cake with the remaining buttercream. Serve a spoonful of the remaining lemon curd with each slice of cake, or add it to the top of the cake as pictured.

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

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

Lemon Pretzel Cake

This flavor combination has been on my list for a while now, thanks to a family food wars night with the kids. The challenge was to make a dipping sauce for homemade pretzels. Westin made a lemon sauce and it was a total winner with the pretzels. Ever since, I’ve been dreaming up ways to use the two flavors together in a cake.

Cake Layers

For the cake layers, I went with pretzel! Yup! Pretzel. Just like we use crushed Biscoff cookies in the Biscoff Cake, we’re using crushed pretzels in the cake layers for this one. I think you’ll love the flavor and the fact that it’s not overly sweet. It balances really well with the other flavors and elements.

Lemon Pretzel Filling

And you know me, I love a crunch in my cakes. I originally thought about doing a pretzel crust, but the more I thought about it, a lemon pretzel crunch filling (inspired by Milk Bar) just felt right.

You’ll want more pretzels, milk powder, lemon zest, sugar, and butter for this filling. Warning you now… you will eat half of this as a snack while you’re making this cake. But don’t worry, there will be enough for the cake and for snacking

Lemon Curd

How to Make Lemon Curd

If you haven’t made homemade lemon curd before, you’re in for a treat! Not only is it incredibly delicious, it’s actually quite easy to make. I have detailed instructions in my cookbook, as well as on my blog post for my Lemon Bar Cake.

Tips for the lemon curd:

• Make the lemon curd a few days in advance.
• DO NOT put too much curd in between the layers so it doesn’t lose stability. Instead, use only about ¼ to ⅓ cup curd in the cake and serve extra on the side of each slice.

Lemon Buttercream

How to Make the Best Buttercream Frosting

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

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

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

How to Cake It: Step-by-Step Picture Assembly Tutorial

I don’t know about you, but I’m a visual learner and love picture tutorials. Take a look below for a step-by-step tutorial for stacking and decorating my Lemon Pretzel Cake.

Can I make this cake as a 9-inch by 13-inch sheet pan cake?

For sure! In fact, you can turn any of my cakes into 9-inch by 13-inch cakes, or even bundt cakes and cupcakes. The only thing that really changes is the bake time:

• 9″ x 13″ – you’ll generally increase the bake time by about 10 to 15 minutes
• Bundt pan – a bundt cake bakes almost twice as long as the layers. Plan for 50 to 60 minutes, in most cases
• Cupcakes – for cupcakes, you’ll want to decrease the bake by 5 to 10 minutes

Remember, each recipe is a little different, so bake times will vary. The best way to know your cake is done is to insert a toothpick in the center of the cake. When you take that toothpick out, it should have a few moist crumbs on it.

Other Cakes You’ll Love

• Lemon Blueberry Cake
• Chocolate Pretzel Cake
• Lemon Oreo Cake
• Coconut Lemon Raspberry Cake
• Lemon Poppy Seed Cake

Print

Lemon Pretzel Cake

Pretzel cake layers, lemon curd, lemon pretzel crunch filling, and lemon buttercream.

Course Dessert

Cuisine Cake

Keyword Lemon, Lemon buttercream, Lemon curd, Lemon Pretzel Cake, Pretzel

Ingredients

FOR THE CAKE

• 2 cups (100 g) pretzel sticks, finely ground
• 2 1/4 cups (270 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE LEMON CURD

• 1 cup (200 g) granulated sugar
• 1 tablespoon (9 g) grated lemon zest one large lemon
• 1/2 cup lemon juice about 3 lemons
• 3 large eggs
• 4 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter cut into small pieces

FOR THE LEMON PRETZEL FILLING

• 1/2 cup (113 g) unsalted butter, melted
• 1 1/2 cups (75 g) milk powder, divided
• 1 1/4 cups (150 g) crushed pretzels, mostly pulverized but some chunks are okay
• 4 teaspoons (10.4 g) powdered sugar
• 1 tablespoon (6 g) lemon zest
• 6 ounces (112.5 g) white chocolate

FOR THE LEMON BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar measured and then sifted
• 2 teaspoons (8.4 g) lemon extract
• 4 tablespoons (57.75 g) heavy whipping cream
• Pinch of salt
• Yellow food coloring optional
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ 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 pretzel sticks in a food processor or blender and pulse until the pretzels are finely ground and resemble flour. When you remeasure, you should have about a cup.
• In a medium-size bowl, combine the pretzel crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 25 to 30 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

FOR THE LEMON CURD

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

FOR THE LEMON PRETZEL FILLING

• Heat the oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine 1 cup milk powder, pretzel crumbs, lemon zest, and sugar. 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 15 to 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.
• Crumble any clusters that are larger than ½ inch in diameter, and put the crumbs back in the medium bowl. Add the ½ 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. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

FOR THE BUTTERCREAM

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

ASSEMBLY

• Spread a small dollop of frosting onto a cake board. Place the first cake layer, top side up, on the board.
• Spread a thin layer of frosting over the cake layer and pipe a rim of frosting around the edge of the cake to create a barrier to the filling.
• Spread about ¼ cup of the curd in the center of the cake, carefully spreading it to the edge of the piping.
• Sprinkle about a half cup to three-quarters cup of the lemon pretzel filling over the lemon curd. Gently pat into place.
• Place a second cake layer on top of the piped frosting and filling and repeat these steps.
• Place the final cake layer, top side up, on the second layer of filling.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting. Top with more lemon curd and lemon pretzel crunch filling.

The post The Best Lemon Pretzel Cake with Lemon Curd first appeared on Cake by Courtney.

The post The Best Lemon Pretzel Cake with Lemon Curd appeared first on Cake by Courtney.

Tender and fluffy lemon cake layers with lemon white chocolate buttercream and a lemon white chocolate wafer cookie crunch filling make up the most delicious Lemon KitKat Cake inspired by Lemon KitKat candy bars.

Lemon KitKats

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

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

And this cake does just that!

Lemon KitKat Cake

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

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

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

Wafer Cookie Crunch Filling

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

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

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

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

How to Make a Moist Cake from Scratch

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

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

More Lemon Cakes to Love

The Most Delicious Lemon Bar Cake

The Best Lemon Blueberry Cake with Lemon Curd and Lemon Buttercream

Strawberry Lemonade Cake with Sweet and Tart Lemon Curd Filling

Light and Fluffy Coconut Lemon Raspberry Cake

Print

Lemon KitKat Cake

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

Course Dessert

Cuisine Cake

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

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 18

Author Courtney Rich

Ingredients

FOR THE CAKE

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

FOR THE WAFER COOKIE CRUNCH FILLING

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

FOR THE LEMON WHITE CHOCOLATE BUTTERCREAM

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

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
• In another medium size bowl, whisk together the cake flour, baking powder, and salt. Set aside.
• In a bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, and pudding mix together on medium-high speed, until light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, add the egg whites, one at a time, making sure to scrape downt he sides and bottom of the bowl between additions. Stir in the lemon emulsion.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until combined. Fold in food coloring, if using.
• Divide batter evenly among your pans, about 16 ounces of batter in each pan.
• Bake the cakes, about 20 to 25 minutes. Let cool on wire racks for 10 minutes before inverting them onto cooling racks to cool completely.

FOR THE WAFER COOKIE CRUNCH FILLING

• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, stir together 1 cup of the milk powder, the wafer cookies, and lemon zest.
• Pour in the melted butter and stir the mixture until the wafer cookies are "wet."
• Spread the cookie clusters on the baking sheet and bake for 15 minutes. Let cool completely.
• In a medium size mixing bowl, combine the baked cookie clusters and the additional ½ cup milk powder.
• Pour the white chocolate over the crumbs and toss until the clusters are covered. Spread the clusters are parchment to dry.

FOR THE BUTTERCREAM

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

ASSEMBLY

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

Notes

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

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

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

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

Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake)

If there’s one cake you absolutely need to try, this is the one! In fact, Ryan gave it the number one spot on his cake list (and he’s one of my toughest critics, so that should tell ya something right there).

Like many of you, the Coconut Caramel Girl Scout cookie is my favorite of the bunch. I look forward to it every March! And I’ve been wanting to make a cake inspired by this cookie since I did my Mint Chocolate Chip and Cookie Cake last year (another favorite Girl Scout Cookie).

Inspiration

When I start thinking about new cakes, my first goal is always to make a cake that tastes great! I hope to put together flavor and texture combinations that will WOW you. Since there’s so much going on in the cookie itself, it was important to be to capture all those same flavors and textures in the cake. In my mind, I broke down the cookie into the four parts – chocolate, shortbread, coconut and caramel. I then thought about how best to build the cake with so many flavor and texture elements. In my opinion, building the cake like a Milk Bar cake was the only way to go.

The Milk Bar style of cake is unique because you stack it inside acetate paper, and there’s no outer coat of frosting. The acetate helps support the cake and all the different layers of filling and frosting. After you stack the cake, you then refrigerate or freeze it to set and stabilize. When you’re ready to serve, you just remove the acetate paper and have this beautiful, naked cake look.

Flavors and Textures

One of the reasons I love this cake so much is because of all the flavors and textures going on. You have bittersweet chocolate cake and chocolate ganache, salty and buttery shortbread cookie crumbs, silky shortbread frosting, and then a crunchy and chewy toasted coconut caramel filling. It’s the best of everything, if you ask me. Just make sure to get all the flavors and textures in every bite. Your mouth will thank you!

One thing to note is that this cake cuts best when chilled a little bit. See my notes in the assembly section of the recipe about how to store and serve the cake.

Step-by-Step Tutorial

Print

Chocolate Coconut Caramel Cake

Layers of chocolate cake, chocolate ganache, shortbread cookie crumbs, shortbread cookie frosting, and toasted caramel coconut filling.

Ingredients

FOR THE CHOCOLATE CAKE

• 1 1/4 cups (150 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/3 cup (35 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (3 g) kosher salt
• 1/2 cup (120 g) buttermilk, at room temperature
• 1/4 cup (55 g) vegetable oil
• 2 eggs, at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118 g) hot water

FOR THE GANACHE

• 1 cup (170 g) dark or semi sweet chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE SHORTBREAD CRUMBS

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

FOR THE SHORTBREAD BUTTERCREAM

• 1 1/4 cups (150 g) shortbread cookie crumbs
• 1/2 cup (120 g) milk
• 1 teaspoon (6 g) salt
• 6 tablespoons (84.75 g) butter, slightly chilled
• 1 1/2 cups (187.5 g) powdered sugar

FOR THE COCONUT FILLING

• 1 cup (200 g) granulated sugar
• 1/2 cup (118 g) water
• 2 teaspoons (14 g) corn syrup
• 2/3 cup (154 g) heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• 2 teaspoons (12 g) salt
• 14 oz. bag of sweetened shredded coconut

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 360 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don’t over beat this batter.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 16-18 minutes.

FOR THE SHORTBREAD BUTTERCREAM

• Combine the shortbread cookie crumbs, milk, and salt in a blender. Turn the speed to medium-high and puree until smooth and homogenous. This should take about 1 to 3 minutes, depending on your blender (I use a Magic Bullet). If the mixture does not catch on your blender blade, turn the blender off, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, and beat together on medium-high for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula and mix for another 20 seconds.
• On low speed, add the contents of the blender to the butter and powdered sugar. After 1 minute, crank the speed up to medium-high and let the mixture beat for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan in color, give the bowl another scrape-down and another minute of high-speed paddling.
• Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Let cool slight before adding to the cake.

FOR THE SHORTBREAD CRUMBS

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

FOR THE COCONUT FILLING

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Set the caramel sauce to the side and let cool while you toast the coconut.
• Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 10 minutes, or until golden brown. Remove from oven and toss, and then toast for another 10 minutes, or until golden brown all over. Let cool completely.
• Combine the caramel and the coconut. You’ll use about ⅓ of the mixture for each layer of the cake.

ASSEMBLY

• For the cake, put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These two full circles will be your top 2 cake layers. The remaining cake “scraps” will come together to make the bottom layer of the cake.
• You can see pictures from the Milk Bar website HERE or check my Instagram and YouTube for videos.
• For the first layer, clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Line the cake ring with one strip of acetate.
• Place the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
• Use the back of a spoon to spread one-third of the chocolate ganache in an even layer over the cake. 
• Sprinkle about ⅓ of the shortbread cookie crumbs evenly over the ganache. Use the back of your hand to anchor them in place.
• Use a piping bag to pipe about 1 cup of the shortbread cookie frosting into the shortbread cookie crumbs.
• Sprinkle ⅓ of the toasted coconut caramel filling over the frosting. 
• For the second layer, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
• Set a cake round on top of the coconut filling, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
• For the third layer, nestle the remaining cake round into the coconut filling, cover the top of the cake with the remaining ganache, shortbread cookies, shortbread frosting and coconut filling. 
• Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks (make sure to wrap in plastic wrap). 
• At least 5 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 4 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).

The post Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake) first appeared on Cake by Courtney.

The post Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake) appeared first on Cake by Courtney.

Chocolate Toffee Graham Cake

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

Let’s break it down some more!

The Best Chocolate Cake Recipe

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

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

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

Chocolate Desserts You’ll Love

Decadent and Delicious Flourless Chocolate Cake for Valentine’s Day

Best Chewy Brownies from Scratch

Chocolate Ganache Cake (a.k.a Lazy Chocolate Cake)

Best Ever Chocolate Bundt Cake Recipe

Graham Cracker Crust

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

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

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

Toffee Cheesecake Filling

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

Salted Caramel Buttercream

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

NOTE: for the caramel drip – I actually used caramel baking chips. ½ caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won’t run all the way down the side of the cake.

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Chocolate Toffee Graham Cake

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

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE GRAHAM CRACKER CRUST

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

FOR THE CAKE

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

FOR THE CHEESECAKE FILLING

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

FOR THE CARAMEL

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

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups 750 g powdered sugar, measured then sifted
• 1/2 cup caramel, recipe below
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

FOR THE CRUST

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

FOR THE CAKE

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

FOR THE CHEESECAKE FILLING

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

FOR THE CARAMEL

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

FOR THE BUTTERCREAM

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

Assembly

• Spead a dollop of buttercream on a cake board or cake stand. Place your first cake layer, crust side down, on the cake board.
• Pipe a rim of buttercream around the top edge of the cake layer.
• Fill and spread evenly with half of the cheesecake filling.
• Repeat these steps for the second layer.
• Place the final cake layer, crust side down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for 10 to 15 minutes to set the crumb coat.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream.
• NOTE: for the caramel drip – I actually used caramel baking chips. ½ caramel baking chips with 2-4 tablespoons heavy whipping cream. Using caramel baking chips instead of the caramel you make works really well as a drip because it won't run all the way down the side of the cake.

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

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

Ice Cream Standards

BISCOFF CAKE

Tips for This Cake

• Make things ahead of time. The cake layers and filling can be done days in advance. When the cake layers are room temperature, wrap them well in plastic wrap and freeze them. Remove them from the freezer about 30 to 60 minutes before decorating. The filling can be stored at room temperature, covered, for a day or in the refrigerator for up to a week.
• When making the white chocolate frosting, you’ll want to add the white chocolate to the butter while the white chocolate is still a bit warm. If it’s too cool, the cold butter will harden it and you’ll get chunks of white chocolate in your frosting.
• This is my favorite brand of white chocolate. I use it for the frosting and the drip.

Video Tutorial

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Biscoff Cake

Tender Biscoff cake layers, filled with a creamy Biscoff cookie spread, Biscoff cookies, covered with a white chocolate frosting.

Course Dessert

Cuisine Cake

Keyword Biscoff Cake, white chocolate buttercream

Servings 1 4-layer 6-inch or 3-layer 8-inch round 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 (4.5 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature 

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter, at room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup  (125 g) powdered sugar, measured then sifted

FOR THE BUTTERCREAM

• 2 cup (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2.1 g) vanilla
• 6 ounces white chocolate
• 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 ½ batch.

FOR THE DRIP

• 1 cup (150 g) white chocolate chips
• 1/3 cup (77 g) heavy whipping cream 

GARNISH

• 6 Biscoff Cookies

US Customary – Metric

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 both sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Continue to beat for about two minutes, until the mixture looks lighter in color and fluffier in texture.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 30 to 35 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely. 

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes. 

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.
• Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate will soften your butter but is important because it won't harden when it hits the cold butter like room temperature white chocolate will. If your buttercream feels soft after it's all mixed, just refrigerate the buttercream to harden it just a bit.
• 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 vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture. 

FOR THE DRIP

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and let sit for five minutes. Stir until smooth. Cool slightly.
• Best to use the drip on a chilled cake. 

ASSEMBLY

• Level each cake layer with a knife or cake leveler.
• Place the first cake layer on a cake board and top with ½ or ⅓ (depending on if it’s 8-inch or 6-inch cake layers) Cookie Butter Filling. Crumble two cookies into small pieces and press into the Cookie Butter Filling.
• Repeat step two with the remaining cake layers. Place the final cake layer top-side down.
• Apply a thin crumb coat around the cake and chill for 10 minutes in the freezer to set.
• Finish frosting the cake with the white chocolate frosting. Chill for another 10 minutes and apply the drip.

The post The Most Delicious Biscoff Cake with Biscoff Filling first appeared on Cake by Courtney.

The post The Most Delicious Biscoff Cake with Biscoff Filling appeared first on Cake by Courtney.

Tender and moist red velvet cake layers, with a silky smooth and slightly tangy chocolate cream cheese frosting and chocolate chip cookies.

The Perfect Valentine’s Day Cake

With Valentine’s Day around the corner, you know I’ve got your back with the best cake recipes! For me, that list, of course, includes red velvet cake! It’s one of my favorite cake flavors, but I usually only bring it out around this time.

Have you tried my Red Velvet Cake? It’s the perfect Valentine’s Day dessert. Before we get into this new recipe, make sure to take a look at some of my other favorite Valentine’s Day Cakes:

• Red Velvet Bundt Cake
• Flourless Chocolate Cake
• Red Velvet Cake with Chocolate Sour Cream Frosting
• Pink Velvet Cake
• Raspberry Chocolate Truffle Cake
• Strawberry Chocolate Truffle Cake

Now that I’ve hopefully got your mouth watering, let’s talk about my new Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting.

Red Velvet Cookie Cake

My new red velvet based cake is paired with a chocolate chip cookie layer and chocolate cream cheese frosting.

What is Red Velvet Cake?

Red velvet cake is made with just a little bit of cocoa powder, vinegar, baking soda and buttermilk. The chemical reaction between these ingredients create an incredibly moist cake, as well as the deep maroon color that is often enhanced by extra food coloring, or in this case, red velvet emulsion.

Ingredients You’ll Need for the Cake

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Red Velvet Emulsion
• All-purpose flour
• Salt
• Sour cream
• Buttermilk
• Vinegar
• Baking soda

What is Red Velvet Emulsion?

Red velvet emulsion is an artificial flavoring that enhances the flavor of this cake. I highly recommend you get THIS brand. It will take the flavor and color of this cake to the next level.

You can also find it at Michael’s craft stores.

What if I can’t get the emulsion?

If you can’t get the emulsion, I recommend adding 1 tablespoon of vanilla extra, an extra tablespoon of cocoa, and 1 to 2 teaspoons red food coloring.

Ingredients You’ll Need for the Cookie

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Mini chocolate chips

NOTE: for the cookie layer, it’s super important that you slightly undercook it. We want to be able to cut through the cookie easily when we slice the cake.

Ingredients You’ll Need for the Frosting

• Cream cheese
• Unsalted butter
• Dark chocolate chips
• Heavy whipping cream
• Powdered sugar
• Vanilla
• Salt

How to Make Red Velvet Cake

• To make the red velvet cake layers, you’ll start by beating together the butter and sugars. Beat these three ingredients together for a couple minutes to create a smooth and slightly fluffy texture.
• Once the mixture reaches a fluffy consistency, you’ll add the emulsion and eggs. Make sure to mix on medium-high speed for another couple minutes. We want the volume of the batter to nearly double.
• At this point, turn your mixer to low and alternately add the flour, cocoa powder, and salt with the buttermilk.
• Fold in the sour cream, and then combine the vinegar and baking soda in a small bowl before adding the mixture to the cake.
• You’ll bake this batter in two 8-inch cake pans at 325 degrees F for about 30 to 35 minutes.

How to Make the Best Buttercream Frosting

For this silky, smooth and incredibly delicious buttercream frosting, you’ll want to make sure you follow the steps written in THIS blog post. I’d even bookmark that page to come back to as you’re mastering the art of buttercream.

We’ve been eating this cake nonstop since I made it. It’s been a huge hit and I hope it is in your family too!

Enjoy!

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Red Velvet Cookie Cake with Chocolate Cream Cheese Frosting

A new spin on the traditional red velvet cake, made with red velvet emulsion, a chocolate chip cookie layer and chocolate cream cheese frosting.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, chocolate cream cheese buttercream, chocolate cream cheese frosting, red velvet, red velvet cake, red velvet cookie cake, Valentine’s Cake, Valentine’s Day Dessert, valentine’s dessert

Ingredients

FOR THE CAKE

• 1/2 cup (113 g) unsalted butter, at room temperature
• 3/4 cup (165 g) light brown sugar, packed
• 1 cup (200 g) granulated sugar
• 2 tbsp red velvet emulsion (I use LorAnn Oils Emulsions)
• 3 large eggs, at room temperature
• 2 1/4 cups (270 g) all-purpose flour
• 2 tbsp (14.75 g) cocoa powder
• 1 tsp (6 g) salt
• 1 1/2 cups (360 g) buttermilk, at room temperature
• 1/4 cup (60 g) sour cream, at room temperature
• 1 tbsp (14.37 g) vinegar
• 1 1/4 tsp (5 g) baking soda

FOR THE COOKIE

• 1/2 cup (113 g) unsalted butter, slightly cold.
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 1/2 tsp (2.1 g) pure vanilla extract
• 1 egg
• 1 3/4 cups (210 g) all-purpose flour
• 1/2 tsp (2 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) salt
• 1 cup (85 g) mini chocolate chips

FOR THE BUTTERCREAM

• 1/4 cup (60 g) heavy whipping cream
• 8 oz (150 g) good quality dark or semi sweet chocolate, chopped, melted and cooled slightly
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 5 cups (625 g) powdered sugar, measured and then sifted
• 8 oz cream cheese
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• *This buttercream recipe makes enough to cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Spray the bottom and sides of two 8-inch pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.
• Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in volume.
• In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.
• With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
• In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir gently until blended.
• Divide the batter evenly between the prepared pans (about 20 to 22 oz. of batter in each).
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.
• Level cakes if needed. Chill the cakes for at least an hour before using. Can be stored the freezer for up to one month wrapped well in plastic wrap and foil. 

FOR THE COOKIE

• Preheat the oven to 350 degrees F. Spray one 8-inch round cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside. Line a baking sheet with parchment paper, as well. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars together until smooth, about 2 minutes. Add the vanilla and eggs and beat until combined.
• With the mixer on low speed, stir in the flour, baking powder, baking soda, and salt. Stir in the chocolate chips.
• Using a cookie scoop (about 2 teaspoons in size), scoop 12 cookies onto the baking sheet.
• Put the remaining dough into the 8-inch cake pan and press firmly into place to create one large cookie.
• Place the baking sheet and the cake pan into the oven. Bake the cookies for 10 minutes and the large cookie for 12 minutes. We want the large cookie to be slightly underdone so it cuts easily.

FOR THE BUTTERCREAM

• Combine the heavy cream and the chocolate chips in a microwave safe bowl. Heat the mixture for a minute and stir to melt the chocolate chips to create a ganache. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 2 minutes on medium-high speed.
• Gradually add the chocolate ganache, scraping down the sides and bottom of the bowl as you go. Stir the mixture until smooth and silky.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat the frosting for about 5 minutes.
• Before frosting the cake, use a wooden spoon to mix the frosting by hand to push out air bubbles and create a smooth and silky texture. 

ASSEMBLY

• Spread a small dollop of frosting on your cake board or cake plate. Place your first cake layer top-side up. Evenly spread about a cup of buttercream over the cake layer.
• Place the cookie layer on top of the buttercream and cover with another cup of buttercream, followed by the second cake layer (top-side down)

  Crumb coat the cake with a thin layer of chocolate frosting. Freeze the cake for about 10-15 minutes to set the crumb coat.
• Continue to frost and decorate the cake with the remaining chocolate frosting and cookies

The post The Best Red Velvet Cake (Red Velvet Cookie Cake) first appeared on Cake by Courtney.

The post The Best Red Velvet Cake (Red Velvet Cookie Cake) appeared first on Cake by Courtney.

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

New Year, New Plan

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

Flourless Chocolate Cake

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

What is Flourless Chocolate Cake?

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

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

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

Raspberry Sauce

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

Whipped Crème Fraîche

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

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

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

More Valentine’s Desserts You’ll Love

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

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Flourless Chocolate Cake

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

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, flourless chocolate cake, gluten free

Servings 20

Ingredients

FOR THE CAKE

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

FOR THE WHIPPED CREAM

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

FOR THE RASPBERRY SAUCE

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

Instructions

FOR THE CAKE

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

FOR THE WHIPPED CREAM

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

FOR THE RASPBERRY SAUCE

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

ASSEMBLY

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

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

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

Honey Pear Upside Down Cake

I love fruit and cheese – separate and together. And even more? I love them together in a cake. I came up with my Honey Pear Upside Down Cake about 4 years ago, when I first started my blog. I remember being so proud of myself for coming up with this combination of flavors and textures because it’s so good!

Caramelizing Pears

Before making this cake, I knew that I didn’t want to do a fruit filling and I didn’t want to put the pears into the batter. I don’t like chunks of fruit in my cake layers. Just personal preference. That left me with one option: cooking the pears on top of the cake, just like an upside down pineapple cake. 

Using slightly firm barlett pears, I caramelized them a bit with brown sugar, butter and a little water. It’s best not to start with ripe pears because they’ll get mushy as you cook them.  

You’ll divide the pears between two of the pans. The third one will be the cake layers that goes on top. The two layers with the pears will be your bottom and middle cake layers. And don’t get rid of the caramel from the sauce pan. You’ll be pouring some of it into each of your pans to bake with the pears and the cake batter.

After you layout the pears between the three pans, you’ll want to carefully pour 16 to 17 ounces of batter on top. Use an offset icing spatula or the back of a spoon to carefully spread out the batter.

How good does this cake look? Even without the honey cream cheese buttercream, it’s already got great flavors and texture. You could cut a slice right now and walk away happy… but don’t… the honey cream cheese frosting is definitely worth waiting for.

Honey Cream Cheese Frosting

For the frosting, I added a little honey to my cream cheese frosting. This creates an awesome flavor but definitely a sticky frosting. It will be extremely hard to get perfectly smooth sides on this cake, with this frosting. I suggest decorating your cake with a little texture. I used the back of my offset icing spatula and created a swirl around the cake.

 And if pictures aren’t enough, here’s a quick video of this step:

Enjoy!

The post Honey Pear Upside Down Cake first appeared on Cake by Courtney.

The post Honey Pear Upside Down Cake appeared first on Cake by Courtney.

Reese’s Take 5

Have you ever had a Reese’s Take 5 candy bar? It’s all of my favorite things in one candy bar: chocolate, peanut butter, caramel, pretzel! Amazing, right?

This is a flavor combination my little brother, and several of you, have requested for some time now. I’m not sure why it’s taken me so long to create this one, but it’s finally here!

Reese’s Take 5 Cake

When I started to create this cake in my mind, I knew that I didn’t want to use my chocolate cake as the base because I didn’t want chocolate to overpower the cake. You’re probably thinking, “What? Courtney doesn’t want chocolate to take over? I’m so confused!”

I know, I know… I do love chocolate so much, especially my dark chocolate cake.

Here’s the thing, though: when you bite into a Reese’s Take 5, chocolate isn’t the primary element, especially because it’s milk chocolate. The flavor definitely takes a back seat to the peanut butter, caramel, and pretzel.

As I was planning my cake, I decided to use pretzel cake layers and then pair it with a peanut butter filling, a chocolate covered pretzel crunch filling, salted caramel, and chocolate buttercream.

In my mind, that’s still a good amount of chocolate.

In fact, it’s the perfect amount, in my opinion. However, if you ask my 14-year-old son, it wasn’t even close to the right amount of chocolate. He wanted MORE! I definitely couldn’t argue that my chocolate cake would be awesome in this cake, but I stand behind my decision to use the pretzel cake layer because it really allows all the elements of the cake to have a moment.

I think you’ll love how moist these cake layers are, and how perfectly the sweet and salty crunch filling and caramel balance the sweetness of the peanut butter filling and the chocolate buttercream.

Want more chocolate?

If you’re like my son and want more chocolate in this cake, I suggest using my chocolate cake recipe and/or adding a chocolate drip.

For the chocolate cake, you’ll use THIS recipe. Instead of two layers, you’ll use three cake pans (as mentioned below) and you’ll bake time will be about 25 minutes.

Another option, or an addition option, for more chocolate is to make a chocolate drip.

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Reese’s Take 5 Cake

Pretzel cake layers with a peanut butter filling, chocolate coated pretzel crunch filling, salted caramel and chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate, Peanut Butter, Pretzel, Reese’s Take 5 Cake, Take 5 Cake

Ingredients

For the Cake

• 2 cups (100 g) pretzel sticks, finely ground
• 2 1/4 cups (270 g) all-purpose flour
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (200 g) brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

For the Pretzel Crunch Filling

• 3/4 cups (90 g) crushed pretzels, mostly pulverized but some chunks are okay
• 3/4 cup (75 g) milk powder, divided
• 1/2 cup (80 g) salted peanuts, chopped
• 4 teaspoons (10.4 g) sugar
• 1/2 cup (113 g) unsalted butter, melted
• 6 ounces (112.5 g) dark chocolate, meltef

For the Caramel

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

For the Peanut Butter Filling

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

For the 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

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 pretzel sticks in a food processor or blender and pulse until the pretzels are finely ground and resemble flour. When you remeasure, you should have about a cup.
• In a medium-size bowl, combine the pretzel crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Divide the batter evenly among your pans and bake for about 25 to 30 minutes. Cool 10 minutes on a wire rack before inverting onto cooling racks to cool completely.

For the Pretzel Crunch Filling

• Heat the oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium sized bowl, combine ½ cup milk powder, pretzel crumbs, peanuts, and sugar. Toss with a fork to mix. Add the melted butter and toss again, until the mixture starts to come together and form small clusters.
• Spread the clusters on a parchment lined sheet pan and bake for about 20 minutes. Cool the crumbs completely.
• Put the crumbs back in the medium bowl. Add the remaining milk powder and toss together until it is evenly distributed throughout the mixture.
• Pour the melted chocolate over the crumbs and toss until your clusters are covered. Pour the chocolate covered clusters back onto the parchment paper to cool and set completely before using.

  The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Caramel

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

For the Peanut Butter Filling

• In a stainless steel bowl, beat the 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. Allow to sit at room temperature for about a half hour to soften a bit.

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 the first cake layer, top side up, in the center of a cake board or cake stand.
• Evenly spread ½ cup of peanut butter filling over the cake layer, followed by ⅓ of the pretzel crunch filling and a generous drizzle of caramel.

  Don't pour the caramel too close to the edge of the cake layers or it will spill over the edges and make it difficult to frost the cake.
• Place second cake layer, top side up, on top of the layer of fillings. Repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings.
• 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. You can use the remaining filling and caramel to decorate with, as well.

The post Delicious 3 Layer Reese’s Take 5 Cake first appeared on Cake by Courtney.

The post Delicious 3 Layer Reese’s Take 5 Cake appeared first on Cake by Courtney.

Get ready to dive into the most delicious Strawberry Cheesecake Cake with strawberry cream cheese buttercream and a graham cracker crust. It’s just like eating strawberry cheesecake, but as a cake!

Light and Fluffy Strawberry Cheesecake Cake with Strawberry Cream Cheese Buttercream

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

I just knew it would make for a delicious cake!

For this cake, we’re four elements:

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

How to Make Graham Cracker Crust

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

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

Homemade Strawberry Cake Recipe

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

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

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

No-Bake Cheesecake Filling

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

Strawberry Cream Cheese Buttercream

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

More strawberry cakes to love

Light and Fluffy Strawberry Rhubarb Crumble Cake

Delicious and Easy Biscoff Strawberry Cake

Strawberry Lemonade Cake with Sweet and Tart Lemon Curd Filling

Neapolitan Cake

Print

Course Dessert

Cuisine Cake

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

Ingredients

FOR THE GRAHAM CRACKER CRUST

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

FOR THE STRAWBERRY CAKE

• 1 3/4 cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, room temperature
• 1/3 cup (72.6 g) vegetable or canola oil
• 3 eggs, room temperature
• 2 egg whites, room temperature
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (4.2 g) strawberry extract or emulsion
• 3 cups (345 g) cake flour
• 2 teaspoons (8 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (175 g) strawberry puree reduction about 3 cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to ¾ cup
• 1/2 cup (120 g) buttermilk, room temperature
• Pink food coloring, optional

FOR THE CHEESECAKE FILLING

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

FOR THE BUTTERCREAM

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

Instructions

FOR THE GRAHAM CRACKER CRUST

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

FOR THE STRAWBERRY CAKE

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

FOR THE CHEESECAKE FILLING

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

FOR THE BUTTERCREAM

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

Assembly

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

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

The post Light and Fluffy Strawberry Cheesecake Cake with Strawberry Cream Cheese Buttercream appeared first 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

Print

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 ½ 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 ⅓ of the dry ingredients, followed by half of the buttermilk, another ⅓ of the dry ingredients, the second half of the buttermilk, and then the final ⅓ 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 ⅓ of the peach filling on the cheesecake filling, followed by a sprinkle of ⅓ 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 ⅓ 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.

The post Peach Biscoff Cake with Cheesecake Filling appeared first 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!

Cake

The Most Delicious Confetti Cake Recipe (Funfetti Cake)

Cake

Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake)

Cake

Heavenly Creme Brûlée Cake with Graham Cracker Crust

Cake

Graham Slam Cake (Decadent Graham Cracker Cake)

Print

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
• ½ 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 ¼ 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 ⅓ of the dry ingredients and mix just until combined. Slowly add half of the buttermilk, followed by another ⅓ of the dry ingredients, the second half of the buttermilk and the final ⅓ 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.

The post Dunkaroo Cake with Confetti Buttercream appeared first 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 ⅓ cup buttermilk to one portion, ⅓ cup raspberry puree to another, and ⅓ 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!

The post The Perfect Cake for 4th of July: Red, White and Blue Berry Cake first appeared on Cake by Courtney.

The post The Perfect Cake for 4th of July: Red, White and Blue Berry Cake appeared first on Cake by Courtney.

A Southern Tradition

I’m so excited to finally share with you my Chocolate Coca Cola Cake! I hate to admit it, but until recently, this is a cake I didn’t know existed. Well, that’s not entirely true. What I knew to be “Cola Cake” was a box mix cake with a can of soda added to it. Ha! Definitely not a real Coca Cola Cake, as I’ve learned.

So what is a true Southern Cola Cake? Well, there are a lot of theories about how this cake originated: some say this cake stems from sugar rationing during World War II. Because sugar was being rationed during the war, bakers couldn’t use as much in their baking. The Coca-Cola Company, however, was exempt from the rationing, so their soda still had lots of sugar! Because of this, bakers would use Coca-Cola in their cakes for the added sweetness.

Others would argue that Cola Cake became popular because Coca-Cola was trying to expand their brand in other markets, so they started publishing recipes with their soda as a main ingredient.

Either way, this cake became a staple across America and is known for its rich, sweet flavor.

Chocolate Cola Cake

I also learned that this classic Southern cake has a slight hint of chocolate flavor (similar to a red velvet), and is topped with a frosting that feels a bit more like a glaze. It doesn’t really set like a buttercream, which is why you’ve probably only seen this cake in a sheet pan.

You may have also seen or tried this cake with mini marshmallows in the cake or pecans spread across the top. I, of course, am not using nuts and turned this into a layered cake. I also omitted the marshmallows because I knew my added vanilla buttercream would make this cake nice and sweet on it’s own.

Notes About This Cake

• It’s best to make the glaze a day or two ahead of when you want to assemble the cake. This gives the glaze time to thicken a bit.
• You’ll want to level your cakes or at least trim a bit off the top so the glaze can soak into the cake layers.
• Always remember to use fresh baking powder (nothing over 6 months old) to get a good rise out of your cake.
• Don’t over-mix the cake batter. Over-mixing your batter will cause it to sink in the oven.
• Keep an eye on your cake layers toward the end of baking. Remember, the cakes are done when a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.

Video Tutorial

The post Super Moist Chocolate Coca Cola Cake first appeared on Cake by Courtney.

The post Super Moist Chocolate Coca Cola Cake appeared first on Cake by Courtney.

Brooklyn Light Show Cake (aka Death by Chocolate Cake)

This cake. Oh, my friends – this cake!

It’s rich, decadent, and incredibly delicious. And we can all thank my 13-year-old son, Westin, for it!

For one of his class projects this year in 7th grade, he had to make up an ice cream business and develop five ice cream flavors (so fun, right?). The other day he was telling me about his flavors and when he started telling me about his Brooklyn Light Show flavor, I stopped him, grabbed a pen, and started writing it all down.

For his ice cream flavor, he did a dark chocolate ice cream base, peanut butter cookie dough chunks, chocolate covered graham cracker chunks and swirls of fudge. Hello, delicious!

I couldn’t even help myself.

It had to be turned into a cake.

To turn these flavors into a cake, I layered my go-to, best ever dark chocolate cake recipe, eggless peanut butter cookie dough, chocolate covered graham cracker clusters and a rich, dark fudge frosting. Of course, we’re calling it Westin’s Brooklyn Light Show Cake (aka Death by Chocolate Cake).

Milk Bar Style Cake

You’ll see that this cake is a naked cake, stacked like a Milk Bar cake. If you’re new here or new to Milk Bar, you’re in for a treat. Christina Tosi’s genius of stacking cakes inside acetate strips takes away all the stress of decorating.

This is something you’ve likely seen me do with my Tonight Show Cake and my Chocolate Coconut Caramel Cake. Sometimes you need all the layers inside the cake to speak for themselves! That’s definitely the cake with Westin’s Brooklyn Light Show Cake.

Special Tools Needed for This Cake

To stack this cake “Milk Bar” style (i.e. as a naked cake), you’ll be baking the chocolate cake in a quarter sheet pan (which is basically the size of a 9″ x 13″ 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.

How to Assemble a Naked Cake

Although these pictures are from my Chocolate Coconut Caramel Cake, the process will give you a good idea for how to stack the Brooklyn Light Show Cake with the chocolate cake, peanut butter cookie dough, chocolate-covered graham crackers and fudge frosting.

FAQ About Making Naked Cakes

Can I use something other than acetate strips?

This is a common question when making Milk Bar style cakes and the answer is YES. I have seen readers use silicone baking mats, plastic folders, and even vases. Get creative, if you need to, or even stack all the layers in a trifle bowl!

How do I store this cake if I make it ahead of time?

The best way to store this cake is to keep the acetate strips on the cake and freeze it. The night before you want to serve it, move it to the refrigerator, strips still on, and then about 3-4 hours before you’re ready to serve, remove the cake from the fridge and remove the acetate strips.

More Posts You’ll Love

• Baking with Kids: Tips and Recipes to Make it a Fun and Stress-Free Experience
• Rich and Decadent Chocolate Blackberry Cake
• Black Chocolate Cake
• Decadent Dark Chocolate and Custard Nanaimo Bar Cake
• 6 Beautiful Ways to Top Off a Cake

Print

Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake)

Dark chocolate cake with peanut butter cookie dough, chocolate covered graham cracker clusters and chocolate fudge frosting.

Course Dessert

Cuisine Cake

Keyword Chocolate Cake, Chocolate covered graham crackers, Chocolate fudge frosting, Dark Chocolate Cake, Fudge Frosting, Peanut Butter Cookie Dough

Ingredients

For the Chocolate Cake

• 1 1/4 cups plus 2 tablespoons (165 g) all-purpose flour
• 1 cup minus 2 tablespoons (175 g) granulated sugar
• 1/3 cup plus 2 tablespoons (54 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (3 g) salt
• 1/2 cup (120 g) buttermilk, room temperature
• 1/4 cup (54.5 g) vegetable oil
• 2 large eggs, at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118.3 g) hot water or coffee

For the Chocolate Covered Graham Cracker Clusters

• 1/2 cup (113 g) unsalted butter, melted
• 1 1/2 cups (150 g) graham cracker crumbs (I buy the reground crumbs)
• 1/2 cup Malted Milk Powder THIS is what I used
• 1 teaspoon (6 g) salt
• 3 tablespoons brown sugar
• 6 ounces dark or semi sweet chocolate chips, melted

For the Peanut Butter Cookie Dough

• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (180 g) peanut butter
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (4.2 g) vanilla extract
• 1 cup (115 g) cake flour
• 1/2 teaspoon (3 g) salt
• 3 tablespoons (45 g) milk

For the Fudge Buttercream

• 1 1/4 cups (169.5 g) unsalted butter, room temperature
• 1 cup (125 g) powdered sugar, measured then sifted
• 3/4 cup (75 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 2 teaspoons (8.4 g) vanilla extract
• 10 ounces dark or semi-sweet chocolate, melted and cooled slightly
• 1/2 teaspoons (3 g) salt
• *** I used a lot of fudge frosting in my cake, but if you're worried about it being too much, you can cut the recipe in half.

Instructions

For the Chocolate Cake

• Preheat the oven to 325 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don’t over beat this batter.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 15-20 minutes.

For the Chocolate Covered Graham Crackers

• 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, malted 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, toss the mixture again and then allow the crumbs to cool completely.
• Combine the cooled graham cracker crumbs / clusters and the melted chocolate into a mixing bowl. Toss to coat the graham crackers.
• Pour the coated graham crackers over a sheet of parchment paper to set.

For the Cookie Dough

• In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until smooth.
• Mix in the brown sugar, granulated sugar and vanilla.
• With the mixer on low speed, add the flour and salt and continue to mix until combined.
• Gradually add the milk and mix. The texture will be a lot like cookie dough and you'll likely have to use your hands to spread it out onto the cake when stacking.

For the Fudge Buttercream

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

Assembly

• Put a piece of parchment on the counter. Invert chocolate cake onto it and peel off the parchment from the bottom side of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake, one on each corner area of the cake. You’ll then stamp two half circles from the remaining areas.
• Clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Use 1 strip of acetate to line the inside of the cake ring. (This is essential, as it is going to support the cake as you layer all the amazing elements.)
• Place the two half circles inside the ring. Use extra scraps to fill in the center of the circle, using the back of your hand to push the cake crumbs into place.
• Take ⅓ of the peanut butter cookie dough and spread/shape over the chocolate cake, making sure to spread up against the acetate.
• Sprinkle ⅓ of the chocolate graham cracker cluster evenly over the cookie dough and use the back of your hand to anchor them in place.
• Use the back of a spoon to spread about ½ cup of the fudge frosting evenly over the graham cracker cluster layer.
• With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
• Set a full chocolate cake round on top of the graham cracker crumbs and repeat these steps above (cake, peanut butter cookie dough, graham cracker clusters, fudge frosting, last cake layer, peanut butter cookie dough, graham cracker clusters, fudge frosting).
• Transfer the sheet pan to the freezer and freeze for a minimum of 3 hours to set the cake and the fillings. The cake will keep in the freezer for up to 2 weeks.
• At least three hours before you are ready to serve the cake, pull the sheet pan out of the freezer. Using your fingers and thumb, pop the cake out of the cake ring and gently peel off the acetate.

The post Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake) first appeared on Cake by Courtney.

The post Westin’s Brooklyn Light Show Cake (Death by Chocolate Cake) appeared first on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors! Check out how I’ve used Biscoff in the past:

Biscoff Cakes

The Most Delicious Biscoff Cake with Biscoff Filling

Delicious and Easy Biscoff Strawberry Cake

Peach Biscoff Cake with Cheesecake Filling

The Best Chocolate Biscoff Cake

Biscoff S’mores Cake

Another one of my favorite flavors is s’mores! Graham crackers, chocolate and marshmallows – what’s not to love?! After several requests to combine these two favorite flavors of mine, I bring to you my new Biscoff S’mores Cake with layers of Biscoff cookie crust, chocolate Biscoff cake, toasted marshmallow filling, chocolate ganache and Biscoff buttercream.

Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Quick note about cocoa powder…

The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.

Steps for making chocolate Biscoff cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• You’ll then pour the batter onto the Biscoff cookie crust and bake the cakes at 325 degrees F for about 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Moist Cake Layers From Scratch

Don’t forget to follow my go-to tips for getting your chocolate Biscoff cake layers 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 Schedule Baking the Biscoff S’mores Cake

Don’t let all the elements of this cake scare you away! Every minute in the kitchen is worth every bite you take. Promise!

Here’s how I schedule baking the Biscoff S’mores Cake:

• Day 1: make the crust and cake layers (once cooled to room temperature, cover with plastic wrap and freeze)
• Day 2: make the marshmallow filling and buttercream (store each in airtight containers in the refrigerator and bring back to room temperature before assembly)
• Day 3: make ganache and then assemble

Print

Biscoff S’mores Cake

Chocolate Biscoff cake baked on Biscoff cookie crust, filled with toasted marshmallow fillings, chocolate ganache, and Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword biscoff, biscoff buttercream, Biscoff S’mores Cake, s’mores

Ingredients

FOR THE COOKIE CRUST

• 24 (192 g) Biscoff cookies, finely ground
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (67 g) granulated sugar

FOR THE CAKE

• 18 (142 g) Biscoff cookies, finely ground
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 4 eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE MARSHMALLOW FILLING

• 24 large marshmallows
• 1 cup (125 g) powdered sugar, measured and then sifted
• 1 cup (226 g) unsalted butter at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1 jar (200 g) marshmallow fluff

FOR THE GANACHE

• 1 cup (180 g) semi-sweet or dark chocolate chips
• 1/2 cup (115.5 g) whipping cream

FOR THE BUTTERCREAM

• 5 cups (625 g) powdered sugar, measured then sifted
• 1 1/2 cups (339 g) unsalted butter, slightly cold
• 1 cup (250 g) Biscoff cookie spread, I used chunky this time
• 1 tsp (4.2 g) vanilla extract
• 1/4 cup (47.8 g) heavy whipping cream
• Pinch of salt

Instructions

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch round cake pans with non-stick spray and then line with parchment. Spray again. Set aside.
• In a medium sized bowl combine the Biscoff cookie crumbs, melted butter and sugar. Stir until all the crumbs are damped by the melted butter.
• Divide evenly between the three pans (4 ounces in each) and press down firmly with your hand or the back of a measuring cup.
• Bake for 5 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-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, 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, granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
• Add the eggs, one at a time, beating well after each addition, making sure to scrape down the bowl between additions. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it should not look curdled. We want it to be smooth.
• With the mixer on low speed, add ⅓ of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour mixture and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter onto the Biscoff crust in each pan (about 18 ounces in each) and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE 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!
• 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 the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until blended. Add the vanilla and mix on medium speed for about three minutes
• With the mixer on low speed, add the marshmallow cream and (slightly cooled) toasted marshmallows, and mix for about one minute.

FOR THE GANACHE

• In a microwave safe bowl, pour the cream over the chocolate chips and heat for about 45-60 seconds. Stir, and if needed, heat for another 30 seconds to melt the chocolate chips completely. Let cool to room temperature before using.

FOR THE BUTTERCREAM

• In the bowl of electric mixer fitted with the paddle attachment, combine the butter and Biscoff spread. Beat on medium-high speed until smooth, about 45 seconds.
• Add the powdered sugar to the bowl and mix in, slowly at first until incorporated, then increasing the mixer speed to high. Blend in the vanilla extract, salt and heavy whipping cream, and continue to whip on high speed until very fluffy, about 4-5 minutes, scraping down the sides of the bowl as needed.
• Beat frosting by hand with a wooden spoon to get air bubbles out.

ASSEMBLY

• Place the first cake layer, graham cracker side down, on a cake board.
• Pipe a rim of buttercream around the edge of the cake and then spread about half of the marshmallow filling evenly across the cake. Drizzle with chocolate ganache.
• Place the second cake layer, graham cracker side down, on top and follow the steps above.
• The final cake layer should also be placed graham cracker side down. Cover the cake with a thin layer of buttercream around the entire cake. Freeze for 15 minutes.
• Finish frosting the cake with the remaining buttercream.

The post The Best Decadent and Delicious Biscoff S’mores Cake from Scratch first appeared on Cake by Courtney.

The post The Best Decadent and Delicious Biscoff S’mores Cake from Scratch appeared first on Cake by Courtney.