Let 'em Eat Cake
Hope your Thanksgiving was good. Mine was. Of course, I ate too much, but that goes with the holiday, doesn't it?
Anywho, today's post deals with cakes, and includes Pumpkin Layer Cake With Caramel Buttercream and Hot Chocolate Mug Cake. Enjoy!
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1-1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1-1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2-3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1-1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
WORLD'S BEST CARROT CAKE
This comes from John Mitzewich, who wrote for The Spruce Eats. He wrote, "If someone did a list of the greatest cake/frosting combinations of all time, this carrot cake topped with cream cheese frosting has to be at the top. This carrot cake recipe also has pineapple, pecans, and walnuts which all add to its moist, crunchy goodness."
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 70 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/worlds-best-carrot-cake-recipe-101235.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ginger
2 cups sugar
1-1/4 cups vegetable oil
4 large eggs
1/4 cup butter (melted)
2 cups carrots (grated)
1 can/8 ounces crushed pineapple (drained)
1/2 cup chopped pecans
1/2 cup chopped walnuts
For the Frosting:
1/2 cup unsalted butter (softened)
8 ounces cream cheese (softened)
1 tablespoon milk
1 teaspoon vanilla
1 pound powdered sugar
Directions
Preheat oven to 350 degrees F.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
Scrape the batter into a lightly greased 13 x 9 baking dish.
Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
To make the frosting:
Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy.
Gradually beat in the powdered sugar to form a smooth frosting.
Spread evenly over the cooled cake.
ONE-LAYER FROSTED CARROT CAKE
This comes from Diana Rattray, who writes for The Spruce Eats. She wrote, "This quick-and-easy one-layer frosted carrot cake is baked in an 8 or 9-inch square pan, a nice size for most small families.
"Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The recipe easily can be doubled, and baked in a 13 x 9-inch pan. The frosting recipe will be ample for topping a sheet pan cake of this size.
"If you choose to make a layer cake, double the recipe for the batter and bake two (9-inch) round pans. Cut each 9-inch layer in half horizontally to make a four-layer cake. Fill and frost with a double recipe of cream cheese frosting."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes, Makes 9 servings
View this online at https://www.thespruceeats.com/one-layer-carrot-cake-3052459.
Ingredients
For the Cake:
1-1/4 cups all-purpose flour (stirred before measuring)
1 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
Optional: 1/2 cup raisins or chopped dates
For the Frosting:
1 (3-ounce) package room-temperature cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Directions
Make the Cake
Gather the ingredients.
Preheat oven to 325 F. Grease and flour an 8- or 9-inch square pan and set aside.
Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 minute on low speed of electric mixer.
Stir carrots, nuts, and optional raisins or dates into the batter. Pour into the prepared pan.
Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean. Cool completely on a wire rack. Frost cooled cake with cream cheese frosting. Store leftovers in the refrigerator. Let come to room temperature before serving.
Make the Frosting
Gather the ingredients.
In a medium bowl, beat cream cheese with water and vanilla until well mixed. Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
This recipe will yield about 1-1/2 cups, enough to frost the top and sides of a 9-inch square cake or the top of a 13x9-inch cake. Double this recipe to frost a layer cake.
Serve and enjoy!
HOT CHOCOLATE MUG CAKE
This is from Leah Maroney on The Spruce Eats. Leah wrote, " A cup of hot chocolate on a cold winter day is the perfect treat, and our recipe takes this beloved beverage one step further, transforming it into a decadent cake in less than five minutes. If you need a bite of cake and don't have the time to bake a big one, this single-person mug cake is prepped and cooked without making a whole lot of mess in your kitchen.
"You can easily double the recipe to make it a dessert for two, plus once you get the base technique down, get adventurous and try new flavors or add-ins. Grab a spoon because this is going to be ready in no time."
To view this online, go to https://www.thespruceeats.com/hot-chocolate-mug-cake-4177438.
Ingredients
1/3 cup all-purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon semi-sweet chocolate chips
2 tablespoons butter (melted)
1/4 cup milk
1/4 cup mini marshmallows
Directions
Gather your ingredients.
In an average-sized mug, mix together the flour, hot cocoa mix, cocoa powder, sugar, salt, baking powder, and chocolate chips until they are completely combined.
In a different mug, whisk together the butter and milk.
Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure you get all of the batter well mixed.
Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second increments until done. Not all microwaves have the same power and cooking times might vary.
Remove from the microwave and top with mini marshmallows.
Serve while warm and enjoy!
Different Flavors and Toppings
Here are other combinations and toppings to try:
Mexican Hot Chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients before you mix the batter together.
Peppermint Hot Chocolate: Add 1/8 teaspoon of peppermint extract to the milk and butter before you mix all of the ingredients together. Top the cooked cake with crushed peppermint sticks and marshmallows.
Bailey's: Add a teaspoon of caramel syrup to the cake before cooking. Once done, top it with 1 tablespoon Bailey's and the ice cream of your choice.
Affogato: Pour onto the cake a shot of strong espresso and top with sweetened condensed milk until the cake is soaked in this sugary mix.
Peanut Butter: Mix 2 servings of powdered peanut butter with milk until creamy and top the cake with it. Crush some salted pretzels on top for crunch.
Other toppings: Top your mug cake with whipped cream, chocolate fudge, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, dulce de leche, fruit compote.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1 1/2 cups.
Anywho, today's post deals with cakes, and includes Pumpkin Layer Cake With Caramel Buttercream and Hot Chocolate Mug Cake. Enjoy!
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1-1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1-1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2-3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1-1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
WORLD'S BEST CARROT CAKE
This comes from John Mitzewich, who wrote for The Spruce Eats. He wrote, "If someone did a list of the greatest cake/frosting combinations of all time, this carrot cake topped with cream cheese frosting has to be at the top. This carrot cake recipe also has pineapple, pecans, and walnuts which all add to its moist, crunchy goodness."
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 70 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/worlds-best-carrot-cake-recipe-101235.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon ginger
2 cups sugar
1-1/4 cups vegetable oil
4 large eggs
1/4 cup butter (melted)
2 cups carrots (grated)
1 can/8 ounces crushed pineapple (drained)
1/2 cup chopped pecans
1/2 cup chopped walnuts
For the Frosting:
1/2 cup unsalted butter (softened)
8 ounces cream cheese (softened)
1 tablespoon milk
1 teaspoon vanilla
1 pound powdered sugar
Directions
Preheat oven to 350 degrees F.
Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing bowl for a minute or two; reserve until needed.
In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined. Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the flour mixture in two additions.
Scrape the batter into a lightly greased 13 x 9 baking dish.
Bake for about 40 minutes, or until the top springs back slightly when gently touched with your finger. Remove and allow to cool completely before frosting.
To make the frosting:
Use an electric mixer to beat together the butter, cream cheese, milk, and vanilla until light and fluffy.
Gradually beat in the powdered sugar to form a smooth frosting.
Spread evenly over the cooled cake.
ONE-LAYER FROSTED CARROT CAKE
This comes from Diana Rattray, who writes for The Spruce Eats. She wrote, "This quick-and-easy one-layer frosted carrot cake is baked in an 8 or 9-inch square pan, a nice size for most small families.
"Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The recipe easily can be doubled, and baked in a 13 x 9-inch pan. The frosting recipe will be ample for topping a sheet pan cake of this size.
"If you choose to make a layer cake, double the recipe for the batter and bake two (9-inch) round pans. Cut each 9-inch layer in half horizontally to make a four-layer cake. Fill and frost with a double recipe of cream cheese frosting."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes, Makes 9 servings
View this online at https://www.thespruceeats.com/one-layer-carrot-cake-3052459.
Ingredients
For the Cake:
1-1/4 cups all-purpose flour (stirred before measuring)
1 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup vegetable oil
2 large room-temperature eggs
2 teaspoons vanilla
1 cup grated carrots
1 cup chopped walnuts
Optional: 1/2 cup raisins or chopped dates
For the Frosting:
1 (3-ounce) package room-temperature cream cheese
1 tablespoon warm water
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Directions
Make the Cake
Gather the ingredients.
Preheat oven to 325 F. Grease and flour an 8- or 9-inch square pan and set aside.
Measure flour and add to a large mixing bowl along with the sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend for 1 minute on low speed of electric mixer.
Stir carrots, nuts, and optional raisins or dates into the batter. Pour into the prepared pan.
Bake for 40 to 45 minutes, until a wooden pick inserted in the center, comes out clean. Cool completely on a wire rack. Frost cooled cake with cream cheese frosting. Store leftovers in the refrigerator. Let come to room temperature before serving.
Make the Frosting
Gather the ingredients.
In a medium bowl, beat cream cheese with water and vanilla until well mixed. Gradually add the confectioners' sugar, beating until smooth and of spreading consistency.
This recipe will yield about 1-1/2 cups, enough to frost the top and sides of a 9-inch square cake or the top of a 13x9-inch cake. Double this recipe to frost a layer cake.
Serve and enjoy!
HOT CHOCOLATE MUG CAKE
This is from Leah Maroney on The Spruce Eats. Leah wrote, " A cup of hot chocolate on a cold winter day is the perfect treat, and our recipe takes this beloved beverage one step further, transforming it into a decadent cake in less than five minutes. If you need a bite of cake and don't have the time to bake a big one, this single-person mug cake is prepped and cooked without making a whole lot of mess in your kitchen.
"You can easily double the recipe to make it a dessert for two, plus once you get the base technique down, get adventurous and try new flavors or add-ins. Grab a spoon because this is going to be ready in no time."
To view this online, go to https://www.thespruceeats.com/hot-chocolate-mug-cake-4177438.
Ingredients
1/3 cup all-purpose flour
2 tablespoons hot cocoa mix
1 tablespoon cocoa powder
1 tablespoon sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon semi-sweet chocolate chips
2 tablespoons butter (melted)
1/4 cup milk
1/4 cup mini marshmallows
Directions
Gather your ingredients.
In an average-sized mug, mix together the flour, hot cocoa mix, cocoa powder, sugar, salt, baking powder, and chocolate chips until they are completely combined.
In a different mug, whisk together the butter and milk.
Add the dry ingredients to the wet ingredients and mix until they are completely combined and there are no lumps. Scrape the edges to make sure you get all of the batter well mixed.
Place the mug in the microwave and cook for 1 minute and 30 seconds, or until the top is no longer runny and is just slightly sticky. If it's not done after the initial cooking time, cook in 30-second increments until done. Not all microwaves have the same power and cooking times might vary.
Remove from the microwave and top with mini marshmallows.
Serve while warm and enjoy!
Different Flavors and Toppings
Here are other combinations and toppings to try:
Mexican Hot Chocolate: Add 1 teaspoon of ground cinnamon to the dry ingredients before you mix the batter together.
Peppermint Hot Chocolate: Add 1/8 teaspoon of peppermint extract to the milk and butter before you mix all of the ingredients together. Top the cooked cake with crushed peppermint sticks and marshmallows.
Bailey's: Add a teaspoon of caramel syrup to the cake before cooking. Once done, top it with 1 tablespoon Bailey's and the ice cream of your choice.
Affogato: Pour onto the cake a shot of strong espresso and top with sweetened condensed milk until the cake is soaked in this sugary mix.
Peanut Butter: Mix 2 servings of powdered peanut butter with milk until creamy and top the cake with it. Crush some salted pretzels on top for crunch.
Other toppings: Top your mug cake with whipped cream, chocolate fudge, marshmallow fluff, sliced strawberries, crushed cookies, caramel sauce, dulce de leche, fruit compote.
PUMPKIN LAYER CAKE WITH CARAMEL BUTTERCREAM
This is from Yossy Arefo in The New York Times cooking e-newsletter. Yossy wrote, "Warmly spiced pumpkin cake and toasty caramel are a natural pair in this fall showstopper. The cake is light and fluffy with just enough spice to highlight the pumpkin flavor, while a generous pour of caramel sauce between the layers adds richness. (Store-bought caramel sauce will also work, but expect a slightly sweeter result.) For an impressive presentation, top the frosted cake with a bit more caramel sauce, and let it trail down the sides. It’s just the thing for a fall birthday treat or the Thanksgiving table."
Yield: 10 to 12 servings; Time: 2 hours, plus cooling
This was featured in "Not Everyone Loves Pie. For Them, There’s Cake.", and can be viewed online at https://cooking.nytimes.com/recipes/1019728-pumpkin-layer-cake-with-caramel-buttercream.
Ingredients
For the cake:
2-1/2 cups plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
1 tablespoon cinnamon
1-1/2 teaspoons ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 teaspoon kosher salt
3 large eggs, at room temperature
2 teaspoons vanilla extract
2-1/2 cups pumpkin purée, at room temperature
For the caramel sauce (see note):
1 cup granulated sugar
2 tablespoons unsalted butter, softened
3/4 cup heavy cream, at room temperature
1 tablespoon whiskey or 2 teaspoons vanilla extract
1/2 teaspoon kosher salt
For the buttercream:
4 large egg whites
1 cup granulated sugar
2 cups unsalted butter, softened and cut into tablespoons
Pinch of kosher salt
Preparation
Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
Sift the flour, baking powder and baking soda into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, spices and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally to scrape the bottom and sides of the bowl. Add the eggs one at a time, mixing for about 20 seconds between each egg. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary. The mixture will look curdled.
Set mixer to low, and add the dry ingredients all at once, stirring until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding the dry ingredients into the batter. Scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
Divide the batter among the prepared pans (about 3 cups per pan), smooth the tops, and tap the pans on a countertop to release any large air bubbles. Bake the cakes until golden and puffed, and a tester inserted into the center comes out clean, 20 to 25 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully invert them onto the rack to cool completely.
Meanwhile, make the caramel sauce: In a large saucepan over medium-high heat, combine the sugar and 3 tablespoons water. Swirl the pan occasionally until the sugar dissolves, but do not stir. Continue to cook, swirling the pan occasionally to help the mixture brown evenly, until it is deep amber in color. At this point, don't walk away from the pot: The caramel will go from amber to burned in mere moments.
Remove the pan from the heat, and carefully whisk in butter and heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the whiskey and salt. Carefully pour the caramel into a heat-safe container and cool to room temperature. You will have about 1-1/2 cups.
Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water, and whisk continuously until the sugar has dissolved and the mixture is hot to the touch, 5 to 7 minutes.
Use the whisk attachment of the stand mixer to beat the egg white mixture until stiff, glossy peaks form and the mixture and bowl are cool to the touch, about 10 minutes.
Switch to the paddle attachment and reduce speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled; turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all of the butter is incorporated then add the salt. Slowly add 1/2 cup cooled caramel sauce, and stir until well combined. If the buttercream is extremely soft or runny, put the bowl in the refrigerator for about 10 minutes, then whip until smooth.
Assemble the cake: If necessary, use a serrated knife to trim the cooled cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
Spread about 3/4 cup buttercream on top of the cake. Drizzle the buttercream with 1 tablespoon of caramel sauce. Be careful not to drizzle the caramel all of the way to the edge so it doesn’t spill out the sides.
Place the second cake layer on top and repeat with buttercream and caramel. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. Refrigerate the cake until the buttercream is firm, about 30 minutes.
Spread the remaining buttercream in an even layer over the cake. If you’d like to add a caramel drizzle, refrigerate the fully frosted cake until firm then carefully spread about 1/3 cup of room temperature caramel sauce over the top of the cake. Use an offset spatula to gently ease it towards the edges so it drips down the sides. Serve at room temperature. Store leftover cake in the refrigerator, but bring to room temperature before serving. Leftover caramel sauce can be stored in an airtight container in the refrigerator.
Tip
You could use store-bought caramel sauce instead of making your own, but expect a slightly sweeter result. You’ll need approximately 1 1/2 cups.
Comments
Post a Comment