For the cake
1 1/2 tsp.
pumpkin pie spices
(1 stick) butter, softened
packed brown sugar
pure vanilla extract
(15-oz.) can pumpkin puree
For the filling
(8-oz.) block cream cheese, softened
For the crumb topping
packed brown sugar
Caramel sauce, for serving
Make cake: Preheat oven to 350°. Grease an 8" or 9" springform pan with cooking spray. In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda.
In a large bowl using a hand mixer, beat butter and sugars together until combined. Add eggs and vanilla and beat until incorporated, then beat in pumpkin puree. Add dry ingredients and beat until just combined.
Make filling: In a medium bowl, beat cream cheese and sugar together until smooth. Add egg and beat until incorporated.
Make crumb topping: In a medium bowl, stir together butter and brown sugar. Add flour and pecans and stir until mixture resembles coarse sand.
Add half the batter to prepared pan and smooth into an even layer. Add cream cheese filling and smooth top. Top with remaining batter, then crumble topping in big clumps all over top.
Bake until a toothpick inserted in middle comes out clean, about 1 hour.
Let cool completely. Serve with a drizzle of caramel, if desired.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup butter, melted
1-1/4 teaspoons vanilla extract
1-1/2 cups peeled chopped tart apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
3/4 cup confectioners' sugar
2 to 3 teaspoons 2% milk
1 teaspoon butter, melted
1/8 teaspoon vanilla extract
Preheat oven to 375°. Whisk together first five ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples.
Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.
1 1⁄2 cups (340 grams) unsalted butter, room temperature
8 ounces (225 grams) cream cheese, room temperature
3 cups (600 grams) granulated sugar
1 tablespoon (13 grams) vanilla extract
1 1⁄2 teaspoons (4.5 grams) kosher salt
6 large eggs (300 grams), room temperature
3 cups (375 grams) cake flour
Preheat oven to 325°F (170°C). Butter and flour a 10-inch straight-sided tube or angel food cake pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, sugar, vanilla, and salt at medium speed until fluffy and pale, at least 8 minutes. Add eggs, one at a time, beating until there are no streaks of yolk left after each addition, about 15 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer on medium- high speed, beat until super light and airy, at least 3 minutes. Add flour, and stir with a rubber spatula just until combined. Spoon batter into prepared pan, and smooth top.
Bake until cake has a lightly raised, cracked dome, is golden brow...
1-1/4 cups egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
Test Kitchen Tips
Be sure to use an ungreased (but not a nonstick) tube pan for angel food cakes. This type of batter needs to "climb" the sides of the pan to reach great heights for its light-as-air texture.
Inverting the pan while cooling helps prevent the cake from compressing and losing volume. If your pan doesn't have prongs or feet to keep it suspended, suspend it on the neck of a bottle.
Be patient when adding sugar to egg whites. Going slowly allows a beautiful foam to build. Adding too much sugar at one time can deflate the air you've worked so hard to incorporate.
For added style and flavor, stir in the seeds of a vanilla bean or a bit of vanilla bean paste.
For the cake
1 oz dark chocolate, broken into small pieces
½ cup dark unsweetened cocoa powder
⅔ cup hot coffee
⅓ cup whole milk
1⅓ cups all purpose flour
1 tsp baking soda
½ tsp salt
10 tbsp unsalted butter, softened
1 cup dark brown sugar
½ cup sugar
3 large eggs
1 tsp vanilla extract
For the frosting
5 large egg whites, room temperature
1½ cups sugar, divided
1 tbsp light corn syrup
1 tsp vanilla bean paste
chocolate sprinkles, to decorate
Heat oven to 325. Grease two 8-inch round cake pans and line with parchment paper. Grease the parchment.
In a medium bowl, combine the chocolate and cocoa powder. Pour the hot coffee into this same bowl and whisk to combine. Stir in the milk until smooth.
In another bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well and scraping down the sides after each addition. Mix in the vanilla. Scrape down the bowl and mix again for 30 seconds.
Add in the flour in three parts, alternating with the chocolate mixture.
Divide the batter among the prepared pans. Bake for 35-40 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for 15 minutes. Turn out onto the rack and let cool completely.
To make the frosting, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Set aside.
In a medium saucepan over low heat, stir together 1¼ cups sugar, the corn syrup, and ¼ cup water. Increase the heat to medium-high and cook, without stirring, until it reaches 235 degrees F.
Meanwhile, whisk the egg whites on medium speed until soft peaks form.
As soon as the sugar reaches the right temperature, remove the pan from the heat.
Add the remaining ¼ cup sugar to the egg whites and mix on low. While the mixer is still running, slowly stream in the hot sugar mixture. Increase the speed to high once you have added all the sugar syrup and beat for 7 minutes, or until thick and shiny. Add the vanilla bean paste and beat again for 10 seconds.
To assemble the cake, place one layer on a serving platter. Trim it so that the cake is level. Spread 1 cup of frosting on top. Place the next layer on top and trim it as well. Frost the sides and top of the cake with the remaining frosting. Garnish with sprinkles.
1 cup all-purpose flour
1/2 cup unsweetened cocoa
9 large eggs at room temperature
1 cup sugar
4 tablespoons unsalted butter melted and cooled to room temperature
1/2 teaspoon vanilla extract
For the cherry filling/syrup:
4 cups (or 1 pound) bing cherries pitted
12 whole bing cherries to top the cake
3 tablespoons kirsch (a cherry liqueur)
1/4 cup cold water
For the frosting:
3 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tablespoon kirsch (a cherry liqueur)
8 ounces dark chocolate shaved with a vegetable peeler
US Customary - Metric
To make the cake layers:
Preheat oven to 350 degrees. Line the bottoms of two 9" round cake pans with parchment. Do not grease the sides of the pans.
In a medium bowl, whisk together flour and cocoa powder. Set aside.
In a standing mixer with the whisk attachment, or with an electric hand mixer, beat eggs on high for 1 minute. With the motor running, gradually add 1 cup sugar and continue beating on high speed a full 8 minutes. The mixture will be thick and fluffy.
Using a spatula, add the dry ingredients in 3 batches by hand, mixing just until no streaks remain. Scrape the bottom of the bowl to make sure all ingredients are incorporated. Do not over-mix and deflate the batter.
Gently fold in vanilla and butter in a steady stream, folding and scraping as you pour to keep butter from pooling at the bottom. Fold until just incorporated. Once butter is added, the cake must be baked right away or the batter will deflate.
Divide batter equally between two prepared cake pans and bake immediately for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pans for 10-15 minutes, then run a thin-edged knife around edges to loosen cake. Invert layers onto a wire rack and remove parchment paper. When cakes cool completely and you're ready to assemble the cake, slice each layer in half horizontally with a long serrated knife.
To make the syrup:
Roughly chop the pitted cherries and place in a medium bowl with 3 tablespoons kirsch. Let sit at room temperature for at least 30 minutes, stirring occasionally.
Using a sieve, drain cherries and reserve both cherries and syrup. Add 1/4 cup cold water to the syrup (you should have roughly 1/3 cup of syrup).
To make the frosting:
For best results, freeze the mixing bowl and whisk attachment 15 minutes prior to using. Beat heavy cream with whisk attachment on high speed until soft peaks form, then add powdered sugar and remaining 1 tablespoon kirsch and beat on high until stiff and spreadable, 1-2 minutes. Refrigerate until ready to use.
To assemble the cake:
Place first layer on a cake stand and brush with 1/4 of the syrup. Spread 3/4 cup frosting over the top of first layer, then top with 1/3 of the chopped cherries. Repeat with the remaining layers, using the flattest layer to top the cake.
Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (try not to handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
Cover sides and top of cake with chocolate shavings leaving a 1" perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.
If you want to make a kid-friendly version of this cake, omit the kirsch and add 1 tablespoon sugar to the cherry syrup.
3 Eggs Large
3/4 cup Oil
1 cup Milk 2% or Whole
1 box Yellow cake mix
1 box Instant Pistachio pudding Dry powder, 3.4 oz
Green food coloring
2 cups Whipped cream
In a mixing bowl, add eggs, oil, milk and mix until smooth.
Add cake mix powder, instant pistachio pudding powder, green food coloring and mix until just combined.
Pour batter into a greased/floured rectangle cake pan (Dimensions: 9x13).
Bake at 350 degrees for about 25-30 minutes OR until an inserted toothpick in the center comes out clean.
Allow the cake to cool down completely and spread whipped cream on top.
Decorate with maraschino cherries or chopped pistachios and enjoy!
Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve cake warm. Store loosely covered.
2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake. Or you can skip the heavy frosting and dust this cake with confectioners’ sugar instead.
2 Tbsp cornstarch
2/3 cup water
1 large egg yolk
3/4 cup chopped pecans
1/2 cup light brown sugar packed
1 1/2 Tbsp unsalted butter
1/2 tsp vanilla
Brown Sugar Cake:
2 1/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
3/4 cup light brown sugar packed
3/4 cup granulated sugar
3 large eggs room temperature
1 1/2 tsp vanilla
1 cup milk room temperature
Brown Sugar Swiss Meringue Buttercream:
5 large egg whites
1 2/3 cups dark brown sugar
2 cups unsalted butter room temperature
2 tsp vanilla
2 cups pecan halves
Pecan Pie Filling:
In a medium pot, whisk together water, egg yolk, and cornstarch. Add in brown sugar and chopped pecans and whisk to combine.
Cook over medium heat, whisking constantly, until mixture comes to a boil. Boil, whisking constantly for approx. 1 min.
Remove from heat and whisk in butter and vanilla. Cool completely before using on cake.
Brown Sugar Cake:
Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
Brown Sugar Swiss Meringue Buttercream:
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Add vanilla and whip until smooth.
Place one layer of cake on a cake stand or serving plate. Pipe a damn of buttercream around the top and fill with approximately 2/3rds of the pecan pie filling.
Place second cake layer on top and apply a thin coat of frosting all over to crumb coat. Chill for 20mins.
Frost & smooth the top and sides of the cake. Do a rope border using a Wilton 6B piping tip. Chill for 20mins.
Fill the middle between the rope border with the remainder of the pecan pie filling. Decorate top and bottom with pecan halves if desired.
Preheat the oven to 325 degrees and spray your doughnut pan with nonstick cooking spray.
In a large bowl, mix the flour, sugar, baking powder, nutmeg and salt.
In a smaller bowl, stir together the eggs, buttermilk, vanilla and the softened coconut oil with a whisk until smooth.
Stir the egg mixture into the flour mixture. Mix until well blended and then fill each doughnut cup about 3/4 full.
Bake 8 to 10 minutes until the doughnuts spring back when touched (this took closer to 12 minutes in my oven). But do not overcook or they will dry out.
Allow to cool slightly in the pan before removing. Glaze or frost as desired.
Mix together 1/4 cup sugar and 1 tablespoon cinnamon. Place in a paper bag. Place a warm doughnut in the bag and shake until the doughnut is completely covered with cinnamon sugar. Place on rack to cool.
1 cup powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla
Mix the powdered sugar, milk and vanilla together, starting with just 1 tablespoon of milk. You want the glaze to be fairly thick. Microwave for about 8 to 10 seconds, stir well and then drizzle over the doughnut. Dip in finely chopped walnuts, if desired.
1 cup powdered sugar
1-2 tablespoons maple syrup
1 teaspoon milk
Mix the ingredients together until you have a fairly thick glaze. Microwave for a few seconds until it's warm. Stir well and then drizzle over the doughnut.
cups all-purpose flour
teaspoons baking powder
cup butter, softened
teaspoons almond extract
teaspoon cream of tartar
large marshmallows, cut into small pieces
cup reduced-fat (lite) coconut milk (not cream of coconut)
to 3 cups flaked coconut
Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
In heavy 2-quart saucepan, mix 1 1/2 cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.
In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar dissolves. Brush half of the coconut milk mixture over 1 cake layer to within 1/2 inch of edge. Frost with 1 cup of the frosting; sprinkle with 1/2 cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with 1/2 cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.