Spiced Pumpkin Coffee Cake

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My daughter Emerson happens to be the world’s WORST eater. She is super picky about every single thing that goes into mouth from fruit to meat to pasta. For whatever reason she takes issues with the way most every food tastes and feels in her mouth EXCEPT pumpkin. For some inexplicable reason this child actually loves baked pumpkin goods. So for her birthday, I decided to make her a delicious Spiced Pumpkin Coffee Cake. I am not a huge pumpkin person myself however, this cake was incredible. It was moist, flavorful and the perfect treat for a crisp, cozy fall day.

This recipe comes from none other than Ms. Paula Deen who happened to put out this amazing Fall baking magazine a few years back in 2014. It was a lovely publication filled with recipes featuring pears, apples, pumpkin and squash. If you happen to have this issue in your collection of recipes and cookbooks, it can be found on page 83. I followed the recipe as written except for one minor change which was to replace the 1/4 cup of sour cream with a 1/4 of low-fat vanilla yogurt. I also threw in an extra splash of pure vanilla extract because you can never go wrong with a little extra vanilla. Happy fall, y’all! Enjoy!

Ingredients

Topping

  • 1/4 cup unsalted butter
  • 1/3 cup firmly packed brown sugar
  • 3/4 tsp pure vanilla extract
  • 1/8 tsp Kosher salt
  • 3/4 cup all-purpose flour

Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp Kosher salt
  • 3/4 cup canned 100% pure pumpkin
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup sour cream OR 1/4 cup vanilla yogurt

Instructions

Topping – In a small saucepan cook the butter, brown sugar, vanilla extract and salt over medium heat, stirring constantly, for about 6 minutes or until smooth. Remove from the heat and stir in the flour until smooth. Turn mixture out onto a plate and allow to cool completely.

Cake – Preheat oven to 350ºF. Line an 8″ square pan with parchment or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside. In a large bowl whisk together the pumpkin, brown sugar, vegetable oil, eggs and sour cream/yogurt until smooth. Add the flour mixture to the pumpkin mixture and whisk until just smooth.

Pour the batter into prepared pan. Break up the topping mixture into chunks and sprinkle all over the top.

Bake for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Serve warm or allow to cool completely.

**Tip – Mashed cooked sweet potato or puréed cooked butternut squash can be substituted for the pumpkin.**

Chef Emerson’s Almond Vanilla Chocolate Chip Bundt Cake

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If there is one thing my daughter loves to do it is bake and now that she’s getting older, she is almost 10 now, she really loves to work independently on her kitchen creations. I try to give her as much space as she needs during her time in the kitchen assisting only as needed with measuring and baking tips. Don’t be afraid to hand over the reins to your little baker, the only way for them to learn and grow in the kitchen is for them to do the work on their own.

This recipe was adapted from one of my daughter’s favorite cookbooks, The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us by Rosanna Pansino who also happens to have a really great YouTube® baking channel. It’s a simple to follow recipe so it is great for kids to try on their own. The original recipe is for a lightly lemon flavored pound cake however, my daughter Emerson isn’t fond of lemon so she decided to change-up the flavor profile. She eliminated the lemon zest and instead used a little less vanilla extract while adding in some almond extract. Then she decided to incorporate some mini chocolate chips as well because in her world, everything is better with chocolate! If you wish to make the original recipe simply use 2 teaspoons of pure vanilla extract and 2 tablespoons of finely grated lemon zest instead of the chocolate chips and extracts combination.

One small tip to ensure that you chocolate chips are evenly dispersed throughout the cake, lightly dust them in flour before adding them to the batter. Chocolate chips have a tendency to sink to the bottom of batter however, a light dusting of flour will help to suspend them nicely throughout the finished cake. Enjoy!

Ingredients

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 3/4 tsp baking powder
  • 1/4 tsp Kosher salt
  • 2 1/2 sticks (10 ounces) salted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 1/2 tsp pure vanilla extract or paste
  • 1/2 tsp pure almond extract
  • 1 cup milk
  • 1/2 cup mini chocolate chips
  • confectioner’s sugar, for dusting

Instructions

Preheat oven to 325ºF. Grease a bundt ban with cooking spray and lightly dust with flour.

In a medium bowl, whisk together the flour, baking powder and salt. Place the mini chocolate chips in a small bowl and very lightly dust them with flour. Set aside.

In the bowl of a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the vanilla and almond extracts.

On low-speed, alternate adding the flour mixture and the milk, beginning and ending with the flour mixture. Add the mini chocolate chips and mix until just incorporated.

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Pour the batter evenly into prepared bundt pan. Tap the bottom of the pan on the work surface to get rid of any air bubbles. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

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Cool in the pan on a wire rack for 15 minutes. If needed, loosen the sides of the cake from the pan with a small butter knife. Carefully turn the cake out of the pan into a wire rack and allow to cool completely. Lightly dust with confectioner’s sugar before serving.

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**Tip – To quickly bring eggs to room temperature, gently place them into a bowl of hot tap water and allow them to sit for a few minutes.**

Toasted Marshmallow S’mores Cake

Toasted Marshmallow Cake

If you love S’mores than this is your cake! It’s a rich dark chocolate cake filled with crushed graham crackers and marshmallow meringue frosting and then covered in even more marshmallow meringue frosting and browned until nice and toasty. It was OUT OF THIS WORLD! I made this for my son’s 5th birthday the other day and it was a huge hit! My birthday boy and all of the guests loved it and the best part? It might look fancy but it is super easy to make.

I started with the recipe for my Dark Chocolate Cake which is both easy and foolproof.  The Marshmallow Meringue Frosting was taken from the cookbook,Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats which you can pick up on Amazon if interested. The frosting is also super easy to make but make sure your cakes are cooled and ready to go as you should frost them right after making the frosting. The frosting will be glossy and fluffy like melted marshmallows and although it will be sticky, it will go on the cake nicely as long as you move quickly. After toasting, it will take on a nice, slightly dry outer coating which is simply delicious.

You can toast the marshmallow meringue frosting one of two ways, either in the oven or with a basic kitchen torch. I happen to have a kitchen torch however, as luck would have it I was out of butane the day I made this. So I did what any good cook does when faced with a challenge in the kitchen, I improvised! First I toasted the cake in the oven at 375ºF for about 4 minutes. Be sure to keep an eye on the cake as it can toast quickly and you don’t want it to burn. Then, using an Aim n’ Flame®, I toasted the outside edges. It took longer than using a kitchen torch and it didn’t toast quite as evenly but it still gave me the desired result and the frosting came out browned and toasty.

Finish off the cake by spreading a little extra marshmallow frosting on top and covering with crushed graham crackers and broken up Hershey® bar pieces. Enjoy!

Ingredients

For the cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large egg
  • 1 cup (8 oz) brewed coffee, cold
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar

For the marshmallow meringue frosting

  • 5 large egg whites
  • 1/2 cup plus 2 tbs light corn syrup
  • 1 3/4 cups granulated sugar
  • large pinch of Kosher salt
  • 2 tsp pure vanilla extract

For the assembled cake

  • 1 sleeve of graham cracker, crushed
  • 1 large Hershey® bar, broken into pieces

Instructions

For the cake – Preheat oven to 350ºF. Grease and flour two 9″ round baking pans. Place a round of parchment paper in the bottom of the pan for even easier release.

Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake about 30 minutes or until a toothpick comes out with just a few moist crumbs.

Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely.

For the marshmallow frosting – In a large heat-proof bowl, whisk together the egg whites, corn syrup, sugar and salt. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture as it heats and cook until the sugar dissolves, about 5 minutes.

Transfer the mixture to the bowl of an electric stand mixer fitted with the whisk attachment. Beat the egg whites on high-speed until stiff peaks form, about 5 minutes. Beat in the vanilla extract and mix until just incorporated. Frost cake immediately.

To assemble the cake – Cover the bottom layer of cake with a thick coating of the marshmallow meringue frosting. Cover with half of the crushed graham crackers. Place the second layer on top and completely frost the cake. To toast the frosting, either place the cake in a 375ºF oven for 4 minutes OR use a kitchen torch. Once the frosting is toasted and dry to the touch, add some more of the marshmallow meringue frosting on top and cover with the remaining crushed graham crackers and broken pieces of Hershey® bar.

Sugar Cookie Strawberry Cake

strawberry cake

This is a fresh and flavorful cake that is perfect for birthday parties or spring/summer holidays such as Easter. The original recipe is from a fabulous book entitled, Cakes by Melissa: Life Is What You Bake It by Melissa Ben-Ishay, which is filled with great recipes for cakes, frostings, fillings, and toppings! I decided to combine this strawberry cake with her scrumptious recipe for sugar cookie dough which is perfect for nibbling since it contains no eggs. I could eat this sugar cookie dough ALL DAY LONG! The recipe makes a lot of sugar cookie dough, more than you need for this recipe, so you can either halve the recipe or tightly wrap the leftovers and freeze for later use.

The wonderful thing about this cake is that you don’t have to make it strawberry flavored, the recipe calls for a homemade fruit puree for the flavoring so you can feel free to play around and experiment with whatever fruit you like best! Try mixed berries, pineapple, peaches, or even mango! The possibilities for this cake are seemingly endless. For the frosting, I used a swiss buttercream since it tints well and isn’t overly sweet.

One last note, before making your cake be sure to bring all of the refrigerated ingredients to room temperature. Cold ingredients don’t blend as well and subsequently won’t form a proper emulsion. It’s tempting to overlook this step but please don’t as it’s really quite necessary in order to create a fluffy, light baked good. Enjoy!

Ingredients

For the cake

  • 1/2 lb (2 sticks) unsalted butter, plus more for greasing the pan
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup whole milk
  • 1 3/4 cups strawberry puree*
  • sanding sugar, for decoration

For the sugar cookie dough

  • 1/2 lb (2 sticks) unsalted butter, at room temperature
  • 2 tsp pure vanilla extract
  • 1 1/3 cups granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 tsp fine sea salt

Instructions

Preheat oven to 350ºF. Grease two 9″ round baking pans or line the pans with parchment paper and butter the paper.

With a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high-speed, then scrape down the sides of the bowl with a spatula. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.

With the mixer on medium-low speed, add the vanilla extract then add the eggs one at a time. Scrape down the sides of the bowl midway through.

In a separate bowl, combine the flour, baking soda and sea salt. In another bowl, stir together the milk and the strawberry puree.

With the mixer on low-speed, add half of the flour mixture. When it’s mostly incorporated add half of the milk mixture. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.

Divide the batter equally between the two pans and bake until the middle of the cake feels springy when you gently press with your finger, about 35-40 minutes.

While the cakes are baking, make the buttercream frosting and sugar cookie dough. To make the sugar cookie dough, using a stand mixer fitted with the whisk attachment, whip the butter on high for about a minute. Add the vanilla and whip to just incorporate. Add the sugar and whip for another minute. Scrape down the sides of the bowl. Add the flour and salt and whip just until incorporated. Scrape down the sides of the bowl one last time.

Allow the cakes to completely cool on wire racks before icing and decorating. Frost the layer cake then break off small pieces of the sugar cookie dough and assemble them around the outside edge of the cake. Sprinkle lightly with sanding sugar. Extra sugar cookie dough can be wrapped tightly and stored in the refrigerator for use in other recipes.

*To make the strawberry puree – Clean and hull 3 1/2 cups (a little more than a pint) of fresh strawberries. Puree the strawberries in a blender or food processor, adding a little granulated sugar if the berries are a bit too tart.

“How-To” Baking – Buttercream Frosting 101

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Buttercream frosting is made from a combination of butter and sugar whipped together to create a light, airy and delicious finishing touch for cupcakes and cakes. All but the American version add eggs to the base and instead of powdered sugar, use granulated sugar instead. There are six different types of buttercream frostings: Italian, Swiss, German, French, American and Pudding-Style. American buttercream tends to be the most sweet as it relies heavily on the use of powdered sugar. The other variations of buttercream tend to be a little lighter and less sweet. (Click below on each variety of buttercream for the recipe)

When making buttercream, there are a few general guidelines to be aware of to ensure a delicious finished product every time!

  • Use room temperature ingredients. Cold butter and eggs will make it difficult to incorporate the ingredients into a smooth, silky buttercream. Butter should be just soft enough to break off pieces easily but it shouldn’t look melted and greasy.
  • Separation during mixing is common. Buttercream can sometimes look a little curdled and messy at certain points, to solve this problem simply continue to vigorously whip the ingredients together.
  • Buttercream can be flavored and tinted. Choose pure extracts for the most flavorful result. Tinting works best with a buttercream that is whiter in color.
  • Buttercream can be made ahead of time. Stored in an air tight container, buttercream will keep for up to a week in the fridge. To bring buttercream back to its smooth, spreadable consistency first bring it to room temperature. Then, in a slightly warmed bowl, mix the buttercream using the paddle attachment of a stand mixer and whip until it becomes nice and smooth.

TYPES OF BUTTERCREAM

AMERICAN BUTTERCREAM – This is thick, dense frosting that is very sweet and rich. It’s very easy to make, simply cream together butter and powdered sugar until smooth and silky. Vanilla extract is added for flavoring.

This is a good choice when not a lot of frosting is called for. Due to its sweetness, it might be unappealing in large quantities.

SWISS BUTTERCREAM – This uses a Swiss meringue as its base. Egg whites and sugar are heated over a pot of barely simmering water until the mixture reaches a temperature of 160ºF, this is the point at which the eggs will be considered safe for consumption and no longer raw. The egg white mixture is slightly cooled and then whipped until it develops “stiff peaks“. Room temperature butter is then added and the buttercream is whipped until it becomes smooth and silky.

This is the perfect choice for layer cakes and especially for frosting that needs to be tinted. Its bright white color means it will take nicely to the addition of coloring.

ITALIAN BUTTERCREAM – This is similar to Swiss buttercream only it uses an Italian meringue as its base. Sugar and water are cooked together until it reaches a temperature of 240ºF. It is then carefully added to egg whites that have been whipped to form “soft peaks“. The hot syrup will cook the eggs enough so they are no longer considered to be raw. The combined mixture is whipped until “stiff peaks” form. Room temperature butter is then added and the mixture is whipped until smooth and silky.

This is a great choice when making layer cakes, it’s perfect for both the filling and the outside. It also has a beautiful, glossy appearance thanks to the meringue base.

FRENCH BUTTERCREAM – This is made in a similar fashion as the Italian buttercream only it uses both egg whites and egg yolks for its base, this is know in the pastry world as a pâte à bombe. Because this buttercream contains egg yolks, it has a much richer flavor, color and texture. A mixture of sugar and water is cooked to a temperature of 240ºF. It is then poured into the egg mixture while the mixer is running. Once the mixture is fully cooled, room temperature butter is added and the buttercream is whipped until it becomes smooth and silky.

This is a great choice for making layer cakes. Because of it’s slightly yellowish hue, it is not the best choice for tinting.

GERMAN BUTTERCREAM – This is made using a pastry cream as its base. Cooled pastry cream is whipped, room temperature butter is added and the mixture is whipped together until smooth and silky. To improve the texture, occasionally a small amount of powdered sugar is added.

This is a great buttercream to use for in-between the layers of cakes or to fill cupcakes.

PUDDING-STYLE – This starts with a thickened dairy base that is similar to pudding. The cooled pudding base is whipped with room temperature butter until it is light and smooth.

This is a good buttercream to use for making different flavored fillings for cakes and cupcakes. Good choices for flavorings are chocolate, caramel and butterscotch.

Dark Chocolate Bundt Cake

Dark Chocolate Caken

I absolutely adore this Dark Chocolate Bundt Cake! It is hands down one of the BEST chocolate cakes I’ve ever had, better than a bakery cake and blows away any box mix. The best part? It takes no more effort to make this cake then it does to whip up a boxed cake mix and it’s made with ingredients that everyone has on hand. All you do is combine the dry ingredients in a bowl, add all of the wet ingredients, mix and bake. How easy is that?

I generally like to make this cake as a bundt but it also works great for layer cakes and cupcakes too! Just be sure to adjust the cooking time as needed depending on the baking vessel you are using. You can frost the cake with traditional canned frostings or try using a delicious Swiss Meringue Buttercream . I also love to drizzle it generously with rich chocolate ganache and top it with a few mini chocolate chips. Feel free to be as creative as you like as it’s the perfect “base cake” for almost anything you can think up. Enjoy!

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 2 large egg
  • 1 cup (8 oz) brewed coffee, cold
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp white vinegar
  • Powdered sugar, for dusting

Instructions

Preheat oven to 350ºF. Grease and flour a bundt pan.

Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake 35-40 min or until a toothpick comes out with just a few moist crumbs.

Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely. Dust generously with powdered sugar.

Love the pan? Click the link below to order!

 Nordic Ware Platinum Collection Heritage Bundt Pan

Almond Pound Cake with Chocolate Ganache

Almond Pound Cake2

I’ve struggled for years to find a pound cake recipe that results in a cake that has the right texture and level of moistness. Then I stumbled across this recipe in one my old cookbooks from Williams-Sonoma and I instantly fell in love. (“Williams-Sonoma Holiday Entertaining” – page 206 – “Almond Pound Cake with Cherry Glaze”) Because the cookbook is quite old you can’t find it new anymore however, if you’d like a copy for yourself you can click the image below to find some used copies available through various sellers on Amazon.

The original recipe calls for the pound cake to be served with a cherry glaze (see recipe below) which is absolutely delicious but this time around I decided to take the cake into a different direction. Instead of the cherry glaze I covered the pound cake in a chocolate ganache so that it took on a similar flavor to one of my favorites, rainbow cookies! Because I was bringing this cake to a late holiday get-together I used Christmas colored sprinkles to decorate but of course, feel free to use any color sprinkles that you have on hand.

What I like most about this cake is that there are various ways to make and serve it, all of which are equally yummy. If you want a lighter cake, try dusting it with some powdered sugar instead of the ganache or cherry glaze. If you prefer a more traditional pound cake flavor, you can easily replace the almond extract with pure vanilla extract. Also, don’t be afraid to try other flavored extracts as well, there are so many awesome ones to choose from such as brandy, hazelnut, and coconut! This is truly a great “base cake” that lends itself to so many other flavor options and presentations! Enjoy!

Ingredients

  • 2 1/2 cups (235 grams) sifted cake flour (sift the flour FIRST, then measure)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 1/4 cups (315 grams) unsalted butter, room temperature
  • 2 cups (500 grams) granulated sugar
  • 6 large eggs
  • 3/4 cup (6 fl. oz.) buttermilk*
  • 1 1/2 tsp almond extract

*If you do not have buttermilk, make your own.  Measure out 1 cup of milk and add to it 2 tbs of vinegar or lemon juice.  Let stand 5-10 minutes and then it will be ready to use.  It will not be as thick as store bought buttermilk but it will work just the same in recipes.

Instructions

Preheat the oven to 350ºF. Butter a bundt pan and dust lightly with flour, shake out the excess.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside. In the bowl of a stand mixer, combine the butter and sugar. Beat until creamy and fluffy, about 2 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.

Add the flour mixture to the egg mixture, one-third at a time, alternating with one-third of the buttermilk. Combine thoroughly after each addition. Lastly, beat in the almond extract.

Pour the batter into the prepared bundt pan then gently tap the pan to release any air bubbles. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 45-55 minutes depending on the size/shape of bundt pan.

Transfer the pan to a wire rack and allow it to cool for about 15 minutes. Then, slip a knife between the cake and the pan to loosen any stuck edges and turn the cake out onto a wire rack. Cool completely. Drizzle with the chocolate ganache and cover in sprinkles.

To store, cover loosely and place in a cool, dry place. This cake can be made a day ahead of serving as well.

Cherry Glaze

  • 1 cup (125 grams) dried cherries
  • 1 cup (8 fl. oz.) port wine
  • 2 tbs granulate sugar
  • 1 jar (8 oz.) cherry preserves

In a small saucepan over medium-high heat, combine the dried cherries, port wine and sugar and bring to a boil. Cook, stirring often, until the sugar dissolves. Stir in the preserves, reduce the heat to low and simmer until thickened, about 6-7 minutes. Let cool slightly. Drizzle the cooled cake with the cherry glaze or serve on each individual slice. If making the glaze ahead of time, allow to cool completely, cover, and keep in the fridge. Reheat with 1-2 tbs of water.

Crazy Sprinkle Four Layer Rainbow Cake

Sprinkle Cake 1

My daughter loves sprinkles and all things rainbow so for her 9th birthday this week I decided to make her a very special rainbow cake. It was four layers of vibrant vanilla cake frosted with Swiss Meringue Buttercream  and then covered in an entire container of sprinkles. It was the perfect cake for my sweet little girl who is growing up way too fast, I could’ve sworn she was just born yesterday!!

For the four layers, I used the Wilton Easy Layers Cake Loaf Pan 4 Pc . These pans are great, they are small and shallow but when layered together they create an impressive cake. You can also get them in various shapes such as scalloped, square, and round. If you enjoy baking cakes they are worth adding to your pan collection.

For the vanilla cake I tried out Buddy Valastro’s (The Cake Boss) recipe that was featured on the “Rachael Ray” show. You can find the original recipe here . It was a fairly moist and flavorful cake and it paired nicely with the buttercream frosting that I made but I think if I used this recipe again I would like to enhance the vanilla flavor even further. I like a really deep, rich vanilla cake and I think this one came up a little short even after doubling the amount of vanilla that was called for in the recipe. In the end, the cake as a whole was excellent and everyone enjoyed it so I will check this recipe off as a success!

Ingredients

  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 2 1/4 tsp. baking powder
  • 2 tsp. pure vanilla extract OR vanilla paste
  • Swiss Meringue Buttercream Frosting
  • Jar of rainbow sprinkles

Instructions

Preheat oven to 350ºF. Spray each of the four layer pans with cooking spray and then place a sheet of parchment paper (cut to size) in the bottom of each one, spray again with cooking spray.

In the bowl of a stand mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pans.

Bake for about 20 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Cool the cake on a wire rack for 10-15 minutes then turn them out of the pan onto the rack. Cool completely before frosting.

On a rectangular dish or cake board, place the first layer of cake and frost with a thin layer of buttercream. Repeat until all of the layers are stacked. Then apply a thin crumb coat to the cake, place in the fridge for about 20 minutes to allow it to set. Frost the cake with the remainder of the buttercream and then coat the entire cake in sprinkles. Gently press in the sprinkles on the sides of the cake to ensure they stick. Store the cake in the fridge until serving time.

**Tip** – Be sure and adjust the cooking time as needed if using different sized pans.

Sprinkle Cake 2

“How-To” Baking – Crumb Coat

A crumb coat, also referred to as the “dirty icing“, is the base coat of icing on a cake. It is done to seal the cake and prevent any stray cake crumbs from getting into the final icing coat. Once the crumb coat is in place, the second layer of icing will go on cleanly and the finished cake will look smooth and uniform instead of rough or “dirty”.

To crumb coat a cake, first level the cake with a sharp knife. An even, level surface is important when stacking multiple layers. On a cake plate put a dollop of icing on the bottom and then place the first layer of cake on top of it, this will prevent the cake from shifting around. Fill each layer and stack the cakes one at a time. When adding the last layer, flip the cake upside down so that the bottom is the top. This will reduce the amount of crumbs that get into the crumb coat. Apply a thin layer of icing around the sides and top of the cake then smooth it out with a bench scraper or offset spatula. Chill the cake for about 20 minutes to set the layers and the crumb coat. Finish the cake by applying the second layer of icing and decorations.

Fresh Peaches and Cream Prosecco Cake

Prosecco Cake

What is better than a fresh juicy peach? A fresh juicy peach soaked in sugar and Prosecco and then layered between a delicate Prosecco soaked sponge cake. This is the perfect cake to bring to your next BBQ, it’s light and fresh and has all of the flavor of summer.

The recipe is originally from Better Homes, and Gardens and can be found right here . I followed the recipe as written making only two minor substitutions. Instead of vanilla extract I used vanilla paste simply because I love the flecks of vanilla throughout the whipped cream. If you don’t have vanilla paste on hand, extract is perfectly fine. Also, I substituted the sour cream called for in the whipped cream topping for vanilla yogurt. I don’t like the strong tang of sour cream, vanilla yogurt is a much more subtle flavor and it worked out beautifully in the final product. This is a fairly delicate cake so to ensure that it doesn’t fall apart as you remove it from the pan, I recommend coating your pans with cooking spray then lining the bottom with a circle of parchment paper. Also, take care when assembling the cake, once the layers have been soaked in Prosecco they will be fragile.

This was an absolutely delicious cake with a very pronounced Prosecco flavor. The whipped cream and cake structure held up beautifully during transport and even the following day. This recipe is definitely a keeper, enjoy!

Ingredients

For the cake

  • 4 large eggs, at room temperature
  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp Kosher salt
  • 2 1/4 cups granulated sugar
  • cup milk
  • 1/4 cup unsalted butter
  • 1/2 teaspoon almond extract
  • cup Prosecco or sparkling rose

For the filling

  • medium ripe peaches, pitted and coarsely chopped
  • 1/4 cup Prosecco 
  • 2 tbs granulated sugar

For the topping

  • cups heavy cream
  • 2/3 cup vanilla yogurt
  • 1/2 cup granulated sugar
  • 2 tsp vanilla paste

Instructions

For the cake – Allow the eggs to stand at room temperature for 30 minutes, or place in warm water for about 10 minutes. Meanwhile, grease three 8.5″ round baking pans.

In a bowl, combine the flour, baking powder, and salt. Set aside.

Preheat the oven to 350ºF. In the bowl of a stand mixer, beat the eggs on high for 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy) Beat in flour mixture on medium low until just combined.

In a small saucepan heat the milk and butter until the butter melts, stirring occasionally. Add to the batter, beating until combined. Add in almond extract and mix until combined. The batter should be smooth and shiny. Divide the batter equally among the prepared pans.

Bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and cool for 10 minutes. Remove cakes from the pans and cool completely on wire racks set over a shallow pan or tray. Once cooled, poke the cakes all over. Slowly pour the Prosecco over the cakes, about 1/3 cup per cake. Wrap individually in plastic wrap and chill 2 to 24 hours.

For the fresh peach filling – In a large bowl combine peaches, Prosecco, and sugar, stir well. Cover and let stand for 30 minutes, stirring occasionally. Using a potato masher or fork, mash the peaches into a coarse mixture. Set aside.

For the whipped cream – In the bowl of a stand mixer beat the heavy cream, vanilla yogurt, sugar, and vanilla paste on medium until stiff peaks form. Set aside.

To assemble – Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer and spread with remaining peach filling. Top with third cake layer and spread the top and sides with whipped cream. To garnish, top with a sliced peach fanned out in a circle pattern. Store the finished cake in the fridge.

Prosecco Cake Slice