Browse Category by Cake
Cake, Desserts, Elaine Walker

3-Layer Salted Caramel Apple Cake

Cake Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1-1/2 cups unsalted butter, cut into small cubes, at room temperature
2-1/2 cups granulated sugar
2 eggs
4 cups unsweetened applesauce

Frosting Ingredients:
1-1/2 cups granulated sugar
1/3 cup all-purpose flour
1-1/2 cups whole milk
1/3 cup heavy cream
1-1/2 cups unsalted butter, softened but still cool, cut into small pieces
1 teaspoon vanilla extract
1/3 cup salted caramel sauce

Garnish:
salted caramel sauce
chopped peanuts

Cake Directions:

  1. Preheat oven to 325 degrees F.
  2. Grease three 8-inch round cake pans, line the bottoms with a round of parchment paper, grease the parchment, then flour the pans, tapping out any excess.
  3. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, allspice and cloves.
  4. Using an electric mixer on medium speed, beat the butter until creamy, about 4 minutes.
  5. Add the sugar and beat until light and fluffy, about 3 minutes.
  6. Add the eggs and beat until combined.
  7. Reduce the mixer speed to low and add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and mix on low for an additional 30 seconds to combine.
  8. Divide the batter evenly among the prepared pans and smooth the tops.
  9. Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes, rotating the pans halfway through the baking time.
  10. Transfer the pans to a wire rack and cool for 20 minutes.
  11. Turn the cakes out onto the rack, remove the parchment, and allow to cool completely.

Frosting Directions:

  1. In a medium, heavy-bottomed saucepan, whisk the sugar and flour together.
  2. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixtures comes to a boil and has thickened, about 10 to 15 minutes.
  3. Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, about 5 minutes.
  4. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated.
  5. Increase the speed to medium-high and beat until the frosting is light and fluffy. (It might seem like it won’t get to the fluffy point, but stick with it, it’ll get there!)
  6. Add the salted caramel sauce and continue mixing until combined and fluffy. (If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it reaches a fluffy consistency.)

Assemble the Cake: If any of the cake layers are domed on top, trim the top off to create flat surfaces. Place one cake layer on a serving platter. Spread 1¼ cups of the frosting on top. Add the next layer and top with 1¼ cups of the frosting. Add the third layer on top and spread a very thin layer of frosting over the sides and top of the cake. Refrigerate for 15 minutes, until firm. Frost the sides and top of the cake with the remaining frosting. Drizzle some additional salted caramel sauce on top and sprinkle with chopped peanuts. Return to the refrigerator for at least 15 minutes prior to serving.

Store the cake in the refrigerator. Allow it to sit at room temperature for at least 2 hours before serving.

Cake, Desserts, Elaine Walker

3-Layer Pistachio Cake

Frosting:
1-1/2 cups sugar
1/3 cup flour
1-1/2 cups milk
1/3 cup cream
3/4 cup (1 1/2 sticks) butter, room temperature
6 ounces cream cheese, room temperature
3 tablespoons honey
1 teaspoon vanilla

Cake:
1 cup shelled roasted and salted pistachios
3 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter
1-3/4 cups sugar
1 whole egg
1 tablespoons vanilla
1-1/2 cups milk
3 eggs whites
1/4 teaspoon cream of tarter

Frosting Directions, Part 1:

  1. Mix sugar and flour together in a sauce pan and then whisk in milk and cream. Cook over medium heat, stirring frequently, until thick and begins to boil (about 15 minutes start to finish, should be considerably thick).
  2. Pour into a bowl or Tupperware, cover with plastic wrap pressing it against the mixture, and then place in the fridge until no longer warm (if you leave it in overnight, let it come to room temperature).

Cake Directions:

  1. Preheat oven to 350 degrees (if using a dark colored pan, preheat to 325 degrees F).
  2. Grease the bottom and sides of 3 (8-inch) cake pans with shortening and then dust with flour.
  3. In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. Puree pistachios in a food processor or blender until coarsely chopped and then take 2 tablespoons and add it to the dry ingredients.
  5. Continue to puree the rest of the nuts until it becomes a powder. Mix into the dry ingredients.
  6. In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes. Add the sugar and beat until light and fluffy. Mix in the whole egg and the vanilla until just combined.
  7. In 3 batches, alternate mixing the dry ingredients and milk into the butter. Mix completely before adding each additional batch. Scrape down the sides as needed.
  8. In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks.
  9. Fold the whipped egg whites into the batter until combined.
  10. Pour batter into 3 cake pans and smooth the tops. Bake for 28-32 minutes or until toothpick comes out clean.
  11. Cool in pan for 10 minutes before removing and cooling completely on a wire rack.

Frosting Directions, Part 2:

  1. Place cold frosting mixture in the bowl of a standing mixer and beat on low speed using the paddle attachment.
  2. Add butter a tablespoon at a time and then cream cheese an ounce at a time.
    Turn up the speed and beat until smooth.
  3. Mix in the honey and vanilla until combined.

Assembling the Cake:

  1. Using a large serrated knife, cut off the tops of cakes to make them evenly flat.
  2. Place one cake round on a plate or cake platter and then frost the top of it.
  3. Top with another cake round and frost again.
  4. Add the last cake round and then add a thin layer of frosting (crumb coat) to the top and sides of the cake.
  5. Refrigerate the cake for 30 minutes and then frost the cake with the remaining frosting (save some of the frosting in a piping bag if you wish to decorate with frosting).
  6. Garnish with extra frosting, pistachios, and/or berries as desired.
  7. Store cake in the fridge until ready to serve.
Cake, Desserts, Elaine Walker

Strawberry Cake

Cake
2-1/2 cups sifted cake flour (Do not use all-purpose flour.)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1-3/4 cups granulated sugar
5 large egg whites, at room temperature
1/3 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1 pound fresh strawberries (to make 1/2 cup reduced strawberry puree. See directions below.)

Strawberry Cream Cheese Frosting
1 cup freeze-dried strawberries (in the grocery store dried fruit aisle. Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries which grind into a powder.)
one 8-ounce block full-fat cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 cups confectioners’ sugar
1 to 2 tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste

Strawberry Puree Directions:

  1. In a blender, puree 1 pound of strawberries. You should have a little over 1 cup.
  2. Stirring occasionally, simmer the puree over low-medium heat for 25-30 minutes until you’re left with 1/2 cup or a little over 1/2 cup.
  3. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Use 1/2 cup in the cake. Discard any leftovers or spoon on ice cream/yogurt/add to smoothie.

Cake Directions:

  1. Preheat the oven to 350°F.
  2. Grease and lightly flour two 9-inch cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
  5. With the mixer on low speed, add the dry ingredients until just incorporated.
  6. With the mixer still running on low, slowly pour in the milk just until combined. Do not overmix.
  7. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  8. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Frosting Directions:

  1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined.
  3. Add the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed.

Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without time in the fridge.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Light it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Alternatives
Sheet cake: Pour the batter into a greased and lightly floured 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Cupcakes: Fill cupcake pans 2/3 full with batter. Bake for 20-22 minutes. Makes 2 and 1/2 dozen cupcakes.

Cake, Desserts, Elaine Walker

Eggnog Gingersnap Trifle

1 (5.1 ounce) box of Jello Instant Vanilla Pudding & Pie Filling
3 cups eggnog
16 ounces Cool Whip
1 (16 ounce) frozen Sara Lee Family Size All Butter Pound Cake
16 gingersnap cookies, finely crushed
1/4 cup pecans, finely chopped

Night Before
Thaw Cool Whip and pound cake in the refrigerator.

Next Morning
Whisk pudding mix and eggnog for 2 minutes or until well blended. Chill pudding for 30 minutes to thicken.

Crumble the pound cake.
Crush the cookies, reserving 2 tablespoons.
Chop the pecans.

Assemble the trifle in in this order: one-half each of the cake crumbs, cookie crumbs, pudding mixture, and Cool Whip. Repeat layers.

Top with pecans and the remaining 2 tablespoons of cookie crumbs.
Chill one hour.

Cake, Desserts

Peanut Butter Fudge Cake

For the cake
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter

For the icing
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract

Make the cake

  1. Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
  2. Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
  3. Place butter in a medium saucepan. Melt over medium heat.
  4. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
  5. Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
  6. Transfer batter to prepared pan and spread evenly.
  7. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
  8. Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.

Make the icing

  1. Place the sifted confectioners’ sugar in a large bowl. Set aside.
  2. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
  3. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
  4. Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
Cake, Dad, Dorothy Lamalie, Mom

Mocha Pecan Sheet Cake

1 cup unsalted butter
1 cup strong-brewed coffee
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla

6 tablespoons milk
1 pound (one 16 oz box) powdered sugar
1 cup pecans, chopped and toasted

Preheat oven to 400F. Lightly grease 15-1/2 by 10-1/2 by 1 inch jelly roll pan.

In a saucepan, add 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil. Cook over medium heat, stirring until smooth. Remove from heat.

In a large bowl, mix together flour, sugar, baking soda, and salt. Stir in warm cocoa mixture.

In a medium bowl, whisk the buttermilk, eggs, and 1 teaspoon vanilla. Add to flour mixture and blend well. Spread into prepared cake pan.

Bake for about 20 minutes or until toothpick comes out clean.

Reduce oven temperature to 350F.

To toast the pecans, lightly spritz baking sheet with cooking spray.
When the oven temperature is down to 350, put the pecans on the baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched. When done, remove from oven and let cool.

Meanwhile, in a saucepan, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa. Cook over medium heat, stirring until smooth. Remove from heat. Add powdered sugar and remaining 1 teaspoon of vanilla. Whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans.

Cake, Dad, Desserts, Elaine Walker, Mom

Coconut Cake

Cake
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 8.5-ounce can of sweetened cream of coconut, whisked to blend*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Cream Cheese Frosting
2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut, whisked to blend*
1 teaspoon vanilla extract

* like Coco López. It’s non-alcoholic but usually found in the liquor section of the grocery store.

Cake Directions
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. (If you don’t have 9″ pans, you can use 8″. Only fill them two-thirds full. Use the extra batter for cupcakes.)

Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes for 9″ pans (or about 35 minutes for 8″ pans and about 25 minutes for cupcakes). Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Frosting Directions
Make certain cream cheese and butter are room temperature before beginning. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Assemble Cake
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. Chill for an hour before serving.

Cake, Dad, Desserts, Elaine Walker, Liked by, Mom

Memorial Day Chocolate Cupcakes

Ingredients
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla
½ cup boiling water

Vanilla Buttercream
8 tablespoons butter (1 stick), softened
2½ cups confectioner’s sugar, sifted
2-3 tablespoons half-and-half
¼ teaspoon vanilla

Instructions
1. Preheat oven to 325º F.
2. Place 12 cupcake liners in muffin tins.
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk through to combine.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. The cake batter is thinner than most, but results in a very tender and moist cupcake.
5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the cupcakes to cool completely.

Buttercream
1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add vanilla and then beat on high for about 20 seconds to lighten the frosting.
2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold its shape.
3. Frost the cooled cupcakes.

Makes 12 cupcakes.

Cake, Desserts, Elaine Walker

Snow White Sheet Cake

1 c. sugar
1/2 c. butter, softened
2 eggs
2 t. vanilla
1-1/2 c. flour
1 3/4 t. baking powder
3/4 c. whole milk

Preheat oven to 350*F. Grease and flour a 9-inch square pan (or line a cupcake pan with paper liners).

In large bowl, add the sugar and butter and beat for 4 minutes. Add the eggs, one at a time, then the vanilla. Gradually stir in the flour and baking powder. Then add the milk and beat until the batter smooth.

Pour or spoon batter into prepared pan. (The cake won’t rise much.) For cake, bake 30 minutes. For cupcakes, but 20 to 25 minutes.

Frost with a half recipe of Easy Buttercream Frosting.

Cake, Elaine Walker

Chocolate Cake with Peanut Butter Frosting

1/2 c. butter, softened
2-1/4 c. brown sugar
3 eggs
3-1 ounce squares unsweetened chocolate, melted and cooled
2 t. vanilla
2-1/4 c. flour
2 t. baking soda
1/2 t. salt
1 c. (8 ounces) sour cream
1 c. water

Frosting:
1 c. butter
1 c. peanut butter
4 c. confectioner’s sugar
1/4 c. milk
2 t. vanilla
1 c. peanuts, finely chopped

In a large mixing bowl, combine the butter and brown sugar; beat in eggs, chocolate and vanilla.

In a separate bowl, sift together the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water.

Pour into two greased and floured 9-inch round baking pans. Bake at 350*F for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove cakes from pans and cool completely on a wire rack.

For frosting, cream the butter, peanut butter, confectioner’s sugar, milk and vanilla in a mixing bowl until smooth.

Split each layer of cake into two thinner layers, then frost. Gently press chopped peanuts into sides of cake.