RED VELVET CAKE BATTER FUDGE

INGREDIENTS

1. 3 cups Red Velvet cake mix
2. 2 cups powdered sugar
3. 10 tablespoons butter, cubed
4. 5 tablespoons milk
5. 3/4 cup white chocolate chips
6. Sprinkles for decorating

INSTRUCTIONS

1. Sift together cake mix and powdered sugar in a large microwaveable bowl. Add cubed butter and milk, no need to stir. Microwave on high for 2 minutes.
2. Immediately remove from microwave and stir until all blended and creamy. Stir in chocolate chips making sure they completely melt in. Press fudge into a lightly greased 8x8 pan, add sprinkles on top if using and refrigerate until set, about 2 hours. Cut into squares and enjoy.

For more detail chocolatechocolateandmore

Healthy Whole Wheat Banana Cake with Creamy Greek Yogurt Chocolate Frosting

Ingredients

1. 1/2 cup Coconut oil, melted
2. 1/2 cup + 2 tablespoons packed Dark Brown Sugar
3. 2 large Eggs, at room temperature
4. 2 teaspoons Vanilla Extract
5. 1 1/2 cups Whole-Wheat Flour
6. 1 teaspoon Baking Soda
7. 1/2 teaspoon Cinnamon
8. 1/2 teaspoon Salt
9. 1/2 cup 2% Vanilla Bean Greek yogurt
10. 1/4 cup Unsweetened Almond Milk
11. 3 large VERY RIPE Bananas, smashed

For the Frosting:

1. 1/2 cup 2% Vanilla Bean Greek Yogurt
2. 4 ounces Cream Cheese, very soft
3. 1 teaspoon Vanilla Extract
4. 1/2 cup Confectioners' Sugar, Sifted
5. 1/4 cup + 2 tablespoons Unsweetened Cocoa Powder, Sifted
6. 1/2 teaspoon Cinnamon

Instructions

1. Preheat oven to 350 degrees (F). Grease an 8x8 inch baking pan; set aside.
2. In a large bowl whisk together the melted coconut oil and brown sugar. Beat in the eggs and vanilla; mix well.
3. In a separate bowl combine the flour, baking soda, cinnamon, and salt; stir the dry mixture into the wet mixture just until combined. Gently fold in the greek yogurt, almond milk, and mashed banans. Spread the batter evenly into the prepared pan.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for at least 15 minutes before removing to a wire rack to cool completely.

For the Frosting:

1. In a large bowl beat together the Greek yogurt, cream cheese, and vanilla extract; beat well, until there is no lumps in the mixture.
2. Place a fine-mesh strainer over the mixture and sift in the sugar, cocoa powder, and cinnamon. Taste and add more sugar if needed/desired.
3. Place frosting in the fridge for 20 minutes before frosting the cooled cake. Cut into squares and serve at once, or store in the fridge until needed.
4. Spread on cupcakes.

For more detail bakerbynature

Lemon Coconut Cake

Ingredients

Cake

1. 5 eggs, separated
2. 1/4 tsp cream of tartar
3. 2 cups sugar
4. 1/2 cup butter, softened
5. 1/2 cup canola or vegetable oil
6. 2 tsp vanilla extract
7. 1 1/2 tsp almond extract
8. 2 cups all purpose flour
9. 2 Tbsp corn starch
10. 1 tsp baking powder
11. 1/2 tsp baking soda
12. 1/4 tsp salt
13. 1/2 cup coconut milk
14. 1/2 cup whole milk
15. 1/4 cup Greek yogurt or sour cream
16. 1 cup coconut, sweetened flaked

Frosting

1. 12 oz cream cheese, softened
2. 12 Tbsp butter, softened (1 1/2 sticks)
3. 1 tsp vanilla extract
4. 1 tsp almond extract
5. 2-3 Tbsp heavy cream
6. 5-6 cups powdered sugar
7. salt to taste
8. 1/2 cup shredded coconut, sweetened
9. 3/4 cup lemon curd

Topping

1. 2 cups toasted coconut
2. lemon slices, optional

Instructions

Cake

1. Separate the egg whites from egg yolks, and allow the egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature)*.
2. Preheat the oven to 325. Grease three 9" round cake pans and set aside.
3. In a large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Add in vanilla and almond extract. Set aside.
4. In a separate bowl, sift together flour, corn starch, baking powder, baking soda and salt. Set aside.
5. In a small bowl, mix whole milk, coconut milk, and Greek yogurt (or sour cream) together.
6. Alternately add flour mixture and milk mixture to the creamed mixture, beating well after each addition. Once combined, add in coconut.
7. Add cream of tartar to egg whites, and with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the egg whites into the cake batter, then gently fold in remaining whites.
8. Once combined, divide the batter evenly into the 3 greased cake pans. Bake 25-30 minutes, or until a cake tester comes out clean. Allow to cool at least 10 minutes before carefully removing from the pans and allowing to cool completely on a wire rack.

Topping
In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.

Frosting

1. For the frosting, beat cream cheese and butter until light and fluffy.
2. Add in 2 Tbsp of the lemon curd; mix.
3. Add in powdered sugar, beginning with 5 cups.
4. Add in vanilla and almond extracts. Beat together, scraping down the sides of the bowl as necessary.
5. Add in 2 Tbsp of heavy cream and beat. If frosting seems too thick, add in another Tbsp of cream. If it seems too thin, add in the last cup of powdered sugar (cream cheese frosting has a slightly thinner consistency than buttercream). Add in salt to taste (salt helps even out the sweetness).
6. (Before frosting the cake, you may need to trim the tops of each layer until they are flat.)
7. On a serving plate or cake stand, place down one of the layers. Spread a layer of frosting over the cake (about 1/3 cup). Spread lemon curd over the top (about 1/4 cup). Sprinkle on 1/4 cup of coconut. Top with second cake layer, and repeat the process. Top with the last layer and spread the remaining frosting over the top of the cake and around the sides, covering thoroughly. On the top of the cake, drizzle the last 2 Tbsp of lemon curd. With a toothpick, swirl the curd with the frosting.
8. Press toasted coconut on the sides of the cake and sprinkled lightly over the top.
9. Refrigerate cake for at least 2 hours before serving, and store the leftovers in the fridge.
10. Enjoy!

For more detail alattefood

HUMMINGBIRD CAKE

INGREDIENTS

1. 245 grams (1 and 3/4 cups) plain flour
2. 1/2 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1 teaspoon ground cinnamon
5. 1/2 teaspoon ground nutmeg
6. 150 grams (3/4 cup) caster sugar
7. 45 grams (1/4 cup) brown sugar
8. 105 grams (1 cup) pecans, roughly chopped
9. 1 cup mashed banana (approximately 2–3 overripe bananas)
10. 1 cup tinned crushed pineapple in juice
11. 180 ml (3/4 cup) vegetable oil
12. 2 large eggs
13. 1 teaspoon vanilla extract

Pecan cookie crumbs

1. 105 grams (1 cup) pecans, finely chopped
2. 70 grams (1/2 cup) plain flour
3. 50 grams (1/4 cup) caster sugar
4. 1 teaspoon cornflour or cornstarch
5. 60 grams (1/4 cup) unsalted butter, melted

Cream cheese frosting

1. 60 grams (1/4 cup) butter, softened
2. 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
3. 1 teaspoon vanilla extract
4. 435 grams (3 and 1/2 cups) icing sugar

INSTRUCTIONS

1. Preheat oven to 180 C (360 F). Grease and line an 8 inch baking tin with baking or parchment paper.
2. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.
3. Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.
4. Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
5. Transfer cake to a cooling rack and leave to cool completely before frosting.
6. To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.
7. Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.
8. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
9. Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.

For more detail sweetestmenu

Shirley Temple Cake

Ingredients

For the Cake:

1. 1 1/2 cups butter (softened)
2. 3 cups granulated sugar
3. 5 large eggs
4. 3 cups all-purpose flour
5. 2 teaspoons lemon extract
6. 3/4 cup 7up
7. 10 ounces maraschino cherries (drained and juice reserved)

For the Glaze:

1. 2 cups powdered sugar
2. 1 teaspoon lemon extract
3. 3-4 Tablespoons milk

Instructions

1. Preheat the oven to 325 degrees.
2. In large bowl mix together your butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.
3. Add in your eggs and continue to mix until blended.
4. Add in your flour and mix again until smooth.
5. Pour in your lemon extract and 7up and beat to combine.
6. Fold in your cherries.
7. Grease a bundt pan with shortening, then dust it with flour.
8. Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
9. Allow the cake to cool for 10-15 minutes in the pan.
10. Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It’s ok for it to seep to the bottom to soak as well.
11. Let cool completely.
12. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
13. Top with more cherries if desired.

Milk & Cookies Cake

Ingredients

For the cake

1. 1 1/2 c. (3 sticks) butter, softened
2. 2 1/4 c. granulated sugar
3. 4 large eggs
4. 1 tbsp. pure vanilla extract
5. 3 c. all-purpose flour
6. 1/4 c. cornstarch
7. 2 tsp. baking powder
8. 1 tsp. kosher salt
9. 1 1/4 c. milk
10. 1 c. mini chocolate chips
11. 9 Chips Ahoy cookies, crushed

For the frosting

1. 2 c. (4 sticks) butter, softened
2. 1/2 tsp. kosher salt
3. 1 (14-oz.) can sweetened condensed milk
4. 2 c. powdered sugar

For garnish
Chips Ahoy cookies

Directions

1. Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
2. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
3. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
4. Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
5. Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
6. To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3″ wide strips of parchment paper, and place in a square on your serving dish.
7. Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
8. When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
9. Decorate cake with cookies and serve.

Walnut Pineapple Cake

Ingredients

For the cake:

1. 1 ⅓ cup sugar
2. 2 large eggs
3. 20 ounces crushed pineapple with juice (1 can)
4. 1 teaspoon vanilla
5. 2 cups all-purpose flour
6. 2 teaspoons baking soda
7. 1 cup chopped walnuts

For the frosting:

1. ½ cup butter (room temperature)
2. 8 ounces cream cheese (room temperature)
3. 1 teaspoon vanilla extract
4. 1 ½ cups powdered sugar
5. ½ cup chopped walnuts for sprinkling on top (optional)

Instructions

Make the cake:

1. Preheat the oven to 350º Fahrenheit. Grease and flour a 9×13 baking pan (or spray with cooking spray).
2. In the bowl of a stand mixer, beat together the sugar and eggs.
3. Add in the pineapple and vanilla and mix well.
4. Add in the flour and baking soda. Mix just until combined.
5. Fold in the chopped walnuts.
6. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool completely on a wire rack.

Make the frosting:

1. In a medium bowl, cream together the butter, cream cheese and vanilla (using a hand or stand mixer) until smooth.
2. Add in the powdered sugar and beat until smooth.

Assemble the cake:

1. Use a rubber spatula to spread the cream cheese frosting over the cooled cake.
2. Sprinkle with walnuts.
3. Store any leftover cake in the refrigerator in a sealed container.

For more detail thebestcakerecipes

Olive Garden Tiramisu

Ingredients

1. 6 egg yolks pasteurized, room temperature
2. ¾ c. white sugar
3. ⅔ c. milk
4. 1 ¼ c. heavy cream
5. 1 tsp vanilla extract
6. 1 Tbsp sugar
7. 1 lb mascarpone cheese room temperature
8. ½ c. espresso or strongly brewed coffee room temperature
9. ¼ c. rum
10. 2 packages ladyfinger cookies like Savoiardi (7 oz each)
11. 1 Tbsp unsweetened cocoa for dusting

Instructions

1. In a medium bowl mix the egg yolks with sugar using an electric mixer. Then add the milk and mix until it’s smooth and a light yellow color.
2. Pour into a sauce pan and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1-2 minutes, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator for 1 hour.
3. In a medium bowl, beat cream with vanilla and sugar until stiff peaks form. They peaks should stand when you stop whipping. Do not over mix.
4. Remove yolk mixture from the fridge. Whisk mascarpone into the yolk mixture until smooth. Fold whipped cream into mixture.
5. In a small bowl, combine coffee and rum. Dip the lady fingers into the mixture just long enough to get them wet, do not soak.
6. Arrange half of the ladyfingers in the bottom of a 9x9 inch baking dish.
7. Spoon half the mascarpone cream filling over the ladyfingers. Repeat layers.
8. Cover and refrigerate at least 24 hours to let the flavors mix, but we would recommend 48 hours of chill time..
9. Sprinkle with cocoa before serving.

For more detail lilyinkitchen

RED VELVET OREO TRUFFLES

Red Velvet Oreo Truffles Ingredients

1. 20-24 Oreo Red Velvet Sandwich Cookies (12.2-Ounce Package)
2. 12oz Bag of White Chocolate Melts or White Chocolate Chips – I used Wilton Bright White Candy Melts
3. Assorted Valentine Sprinkles – I Used Wilton Sweetheart Valentine Sprinkles Mix
4. Wilton Red Candy Melts – optional
5. 8 oz brick of cream cheese – softened

HOW TO MAKE RED VELVET OREO TRUFFLES

1. First, line a large baking pan with wax or parchment paper and set aside. Open the brick of cream cheese and place in a large mixing bowl to soften at room temperature for 30 minutes.
2. Pulse the red velvet Oreo cookies (the whole cookie) into crumbs in a food processor and add to the cream cheese. Mix well with a rubber spatula until well incorporated. Cover and chill for 30 minutes for easier handling.
3. Next, roll the Oreo mixture into 1 inch balls and place on the lined baking sheet. Chill for an additional 15 minutes.
4. Meanwhile, in a double boiler pan, melt the white chocolate melts under low/medium heat. Stir occasionally until melted and smooth. Pour into a shallow bowl for easier dipping.
5. Now, dip an Oreo ball into the melted chocolate and place back on the lined baking sheet. Immediately cover it with sprinkles.
6. The chocolate will harden rather quickly because the Oreo balls have been chilled so be sure to sprinkle right away or you may have to dip the balls again in the chocolate. Repeat that step until all of the truffles have been coated with chocolate and sprinkled.
7. (Optional – you could also drizzle some melted red chocolate melts on top of the truffles if you wanted to add more color)

For more detail momontheside

How to Make Cake Pops

Ingredients

1. 1 Leftover dry cake - or 1 cake mix box
2. 1 Can of icing
3. 1 Package of candy melts
4. 1 Package of Candy sticks
5. Foam board - for placing finished cake pops in to dry
6. Sprinkles

Instructions

1. If you do not have leftover dry cake, bake a cake according to package instructions and let cool. 
2. Use a food processor to turn the cake into a breadcrumb consistency.  If you don't have a food processor you can also crumble the cake by hand. 
3. Cake to use for Cake Pops
4. Mix the cake crumbs with your icing (We used about 3/4 of the jar but you may need to add it slowly to get the right mix). You want it to be almost like dough but not too sticky from the icing. If you find it too sticky, add a little more cake in and if you find it too dry, add more icing. 
5. Mix Icing and Cake for Cake Pops
6. Then roll the dough and form into balls. Place on wax or parchment paper.
7. Chill the cake balls in the refrigerator for a few hours. 
8. Melt your candy melts in the microwave according to the package directions. This is the step you really want to be careful with.  If you over-heat, then add some shortening to it. 
9. Turn your microwave setting down as low as possible and stir often in between heating. Let the heat of the candy melts continue to melt on their own before putting in the microwave again so you prevent overheating them.
10. Then dip the candy sticks in the candy melt mixture and place halfway through the balls. Allow the candy mixture to harden on the cake balls. 
11. Dip in your melted chocolate coating and then let the excess coating drip off to one side. You can also add sprinkles at this point before the chocolate coating dries completely. Place in a foam board to dry if you would like your cake pops to be round. 

For more detail thebestideasforkids

AUTUMN FLORAL CAKE

 image credit wilton

Step 1
Bake cake. Prepare cake mix following recipe instructions. Bake and cool one cake layer.

Step 2

1. Tint icing. Tint 1/4 cup icing each pale pink, dark pink, orange, light green and dark green using color combinations provided. Tint 3 cups icing dark teal using color combination provided.
2. *Combine Pink and touch of Ivory icing colors to get pale pink color shown. Combine Burgundy and Ivory icing colors to get dark pink color shown. Combine Golden Yellow, Orange and touch of Ivory icing colors to get orange color shown. Combine Moss Green and Ivory icing colors to get green color shown. Combine Moss Green and Kelly Green icing colors to get dark green color shown. Combine Sky Blue, Kelly Green and Black icing colors to get dark teal color shown.
3. Using Golden Yellow icing color, tint 1/4 cup icing yellow. Using Ivory icing color, tint ¼ cup icing ivory.
4. Using dark teal icing, ice cake smooth.

Step 3

1. Decorate cake. Using tips of angled and tapered spatulas and tinted icings, form flowers (angled spatula for wider petals, tapered spatula for thinner petals) Form leaving using dark green icing and tip of angled spatula.
2. Prepare decorating bag with tip 2 and ivory icing. Pipe dots around cake.

to ingredient please visit to wilton

Christmas Damier Cake

INGREDIENTS


Plain dough:

1. 2 eggs
2. 1/3 cup granulated sugar
3. 1/2 cup wheat flour
4. 1 3/4 tablespoons milk
5. 1 tablespoon butter

Chocolate dough:

1. 2 eggs
2. 1/3 cup granulated sugar
3. 1/2 cup wheat flour
4. 2 tablespoons cocoa powder
5. 1 3/4 tablespoons milk
6. 1 tablespoon butter, melted

Whipped chocolate:

1. 3/4 cup heavy cream
2. 1/4 cup dark chocolate chips, melted
3. 1 tablespoon rum

Chocolate drizzle:

1. 1/4 cup dark chocolate chips, melted
2. 2 tablespoons salad oil

Decorations:

Strawberries
Raspberries
Blueberries
Gold leaf
Rosemary



INSTRUCTIONS

1. Make the whipped chocolate: Add heavy cream to melted chocolate a little at a time and mix well. While adding ice water to the bowl, whip with a hand mixer for 7 minutes until firm.
2. Prepare the plain cake: Preheat oven to 350 degrees. In a medium bowl, combine the eggs and sugar, then whip until the mixture hangs off the mixer like a ribbon. Sprinkle in the wheat flour and mix thoroughly with a rubber spatula. Mix in the butter and milk, and whip gently with a rubber spatula to prevent it from hardening. Pour into cake pan.
3. Prepare the chocolate cake: Preheat oven to 350 degrees. In a medium bowl, combine the eggs and sugar, then whip until the mixture hangs off the mixer like a ribbon. Sprinkle in the wheat flour and cocoa powder and mix thoroughly with a rubber spatula. Mix in the butter and milk, and whip gently with a rubber spatula to prevent it from hardening.
4. Pour into cake pan. Bake both cakes for 35 minutes. Allow to cool, then remove cakes from pans.
5. Use round cookie cutters to cut circles out of the cakes. Layer them on a cake stand, alternating colors. Brush each layer with melted butter before adding the next layer.
6. Use the whipped chocolate to frost the cake, then cover with the chocolate drizzle. Allow to harden, then add decorations.

For more detail tastemade

ROCKY ROAD BROWNIES

Image credit laurenslatest

Ingredients

1. 18.9 oz. boxed brownie mix* 1 box
2. 1/4 cup water
3. 2/3 cup oil
4. 2 eggs

for the cheesecake layer-

1. 6 oz. softened cream cheese
2. 1 egg
3. 1/2 cup granulated sugar
4. 1/4 cup softened butter
5. 2 tablespoons all purpose flour
6. 1 teaspoon vanilla

for the rocky road layer-

1. 1 cup milk chocolate chips
2. 1/2 cup chopped pecans or walnuts
3. 2 cups mini marshmallows

Image credit laurenslatest

for the chocolate glaze-

1. 1/4 cup butter
2. 1/4 cup milk
3. 1 oz. unsweetened chocolate
4. 2 oz. cream cheese
5. 3 cups powdered sugar
6. 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Line 9x13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside.
2. In a large bowl, make brownie mix according to package directions. Pour into prepared pan and smooth out.
3. In another bowl, whip all ingredients together for cheesecake layer until completely smooth, about 45 seconds. Dollop across the top of the brownie batter and spread over top.
4. Sprinkle with chocolate chips and nuts. Bake for 25-35 minutes or until bars are set and a toothpick comes out clean when inserted. Top with mini marshmallows and return to oven for 3 minutes.
5. In a small saucepan, heat butter, milk, chocolate, and cream cheese together until completely melted. Remove from heat and whisk in powdered sugar and vanilla. Drizzle over the entire pan, being sure to cover all the marshmallows. {It's ok if you miss a few, but there should be plenty of glaze!}
6. Refrigerate 1-2 hours or until glaze is set before slicing. I find it best to refrigerate at least 4 hours for easier cutting. Enjoy!

For more detail laurenslatest

Classic Yellow Cake with Fudge Frosting

INGREDIENTS

For the Cake:

• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk or sour milk
• 1/4 cup oil
• 2 tsp vanilla
• 1 cup butter room temp.
• 1 3/4 cup sugar
• 2 whole eggs
• 2 egg yolks

For the Fudge Frosting:

• 2 cups butter room temp
• 1 1/2 cups cocoa
• 1 tsp vanilla
• 1/2 cup corn syrup
• 6 cups confectioner’s sugar
• 4 tbsp cream or milk may need to use up to 6 tbsp
• Optional: sprinkles

INSTRUCTIONS

For the Cake:

• Preheat oven to 350 degrees.
• Grease and flour two 8″ round cake pans.
• In a bowl, add the cake flour, baking powder, baking soda and salt. Whisk and set aside.
• In another bowl, add the buttermilk, oil and vanilla. Whisk well and set aside.
• In a large mixing bowl, beat the butter and sugar with an electric mixer set on medium/high for several minutes until light and fluffy.
• Add in the whole eggs, one at a time, mixing on medium just until combined after each addition.
• Then add in the egg yolks and mix on medium just until combined.
• Now you will alternate adding in your dry and liquid mixtures. Add in a third of the dry mixture and mix on medium just until combined. Add in half of the liquid mixture and mix on medium just until combined. Add in another third of the dry mixture and mix on medium just until combined. Add in the other half of the liquid and mix on medium just until combined, then finally the last third of the flour mixture and mix only until combined.
• Scrape down the sides of the bowl and mix again on medium just for about 10 seconds. Be really careful not to over-mix your batter.
• Pour into two greased and floured 8″ round pans and spread evenly.
• Bake at 350 for about 35 minutes.
• You can test with a toothpick. There should be some light crumbs on the toothpick, but nothing liquid.
• Cool cake layers in their pans, on a cooling rack, for about 15 minutes. Then turn out of the pans and directly onto the racks and cool completely before adding fudge frosting.

For the Fudge Frosting:

• Melt the butter in a saucepan on low to medium.
• Add in the cocoa and stir over low/medium heat for a couple minutes and mix with a whisk to make sure all the chunks are gone. You don’t need to boil it. Just melt it all together on low.
• Take off heat and stir in vanilla extract and corn syrup.
• Let sit and cool until it's room temperature.
• Transfer to a mixing bowl and add in three cups of the confectioner’s sugar.
• Add in several tablespoons of milk or cream and mix well with an electric mixer on medium.
• Add in the other three cups of confectioner’s sugar and mix well on medium.
• Check your consistency. If it’s too thick, add in milk a tablespoon at a time, mixing after each addition to get it to a smooth consistency.
• Spread onto cooled cake.
• Optional: Add some colorful sprinkles for fun.

For more detail iscreamforbuttercream.com

No Bake Summer Berry Icebox Cake

image credit cakescottage

Ingredients

1. 19 oz graham crackers
2. 8 oz cream cheese, softened
3. 2 (3.4 oz) packages Vanilla Instant Pudding
4. 2-1/2 cups cold milk
5. 12 oz Cool whip (or homemade whipped cream)
6. 3 cups fresh strawberries, sliced
7. 1-1/2 cups fresh blueberries
8. 2 oz white chocolate chips

Instructions

1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom.
5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

For more detail cakescottage

Naturally Sweetened Banana Bread Scones

image credit alattefood

Ingredients

Naturally Sweetened Banana Bread Scones

1. 2 1/2 cups all purpose flour
2. 1 tsp ground cinnamon
3. 2 tsp baking powder
4. 8 Tbsp cold butter, cubed
5. 4 Tbsp pure maple syrup
6. 1 tsp vanilla extract
7. 1 large banana, mashed
8. 1/4 cup milk
9. 1/4 cup light sour cream, or greek yogurt

Naturally Sweetened Cream Cheese Icing

1. 4 Tbsp butter, softened
2. 4 oz cream cheese, softened
3. 3 Tbsp pure maple syrup

Topping
1/2 cup roughly chopped walnuts (optional)

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Mix flour, cinnamon, and baking powder together. Add in cold butter, and mix with a pastry cutter until the mixture resembles coarse crumbs.
3. Add in the mashed banana, vanilla extract, maple syrup, milk, and sour cream (or Greek yogurt), and mix until combined.
4. Turn the dough out onto a floured surface, and pat the dough into a circle, about 1" thick. Cut into 8 equal triangles.
5. Press walnuts onto the tops of each scones.
6. Bake for 16-17 minutes, or until lightly golden brown.
7. While the scones are cooling, mix butter and cream cheese together until combined. Add in maple syrup and mix until combined. Put cream cheese icing into a pastry bag and drizzle over each scone.
8. Enjoy!

For more detail alattefood

Funfetti Cake

Ingredients

Funfetti Cake

1. 3 cups all-purpose flour (390 grams)
2. 3 cups granulated sugar (600 grams)
3. 2 1/2 tsp baking powder (10 grams)
4. 1 tsp salt (6 grams)
5. 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
6. 2 tsp. vanilla extract (8 grams)
7. 1 1/2 tsp almond extract (6 grams)
8. 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
9. 1 1/2 cups buttermilk, room temperature (345 grams)
10. 1/8 cup vegetable oil (28 grams)
11. 3/4 cup of rainbow jimmies or long strand sprinkles (130 grams)
12. gel food coloring (if desired)

Vanilla Buttercream Frosting

1. 3 cups unsalted butter, room temperature (678 grams)
2. 11 cups powdered sugar (1375 grams)
3. 1 tsp salt (6 grams)
4. 1/3 cup heavy cream (or whipping cream) (75 grams)
5. 1 1/2 Tbsp vanilla extract (18 grams)

Decorations

1. Fancy sprinkle blend
2. Wilton 1M
3. Deep pink and Turquoise gel food coloring (optional)

Instructions

Funfetti Cake Layers:

1. Preheat oven to 350°F. Line four 7 inch pans or three 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
2. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
4. Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
5. Add in vanilla extract, almond extract, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over-mixed).
6. If desired, add in gel food coloring. Mix the color in by hand using a rubber spatula, scraping the sides and bottom of the bowl part way through. Mix until the batter is evenly colored.
7. Fold the sprinkles into the cake batter using a rubber spatula, just they've evenly distributed.
8. Divide batter evenly between the prepared cake pans (about 475 grams per pan).
9. Bake for 34-37 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
10. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
11. Use a serrated knife to level the tops of the layers, and then frost as desired.

Vanilla Buttercream Frosting:

1. While the cake layers bake and cool, make the vanilla buttercream frosting.
2. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
3. Once fully mixed, add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
4. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
5. If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made.
6. Reserve about 1 1/2 cups of frosting to color a separate color, to pipe swirls on top of the cake. Place this frosting in a piping bag fit with a Wilton 1M frosting top.
7. Color the remaining frosting with gel food coloring.
8. In this cake, I used turquoise Americolor gel food coloring to make the blue frosting, and deep pink americolor gel food coloring for the swirls on top of the cake.

To Assemble The Cake:

1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
2. Add an even layer of buttercream between each cake layer.
3. Apply a thin coat of frosting around the the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
4. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

For more detail chelsweets.com