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Blueberry-Peach Coffee Cake

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For the Topping:
½ cup all-purpose flour
½ cup light brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
Pinch of salt
¼ cup unsalted butter, softened, cut into 8 pieces

For the Cake:
1½ cups all-purpose flour
1½ teaspoons baking powder
10 tablespoons unsalted butter, softened
⅔ cup granulated sugar
½ teaspoon salt
1½ teaspoons vanilla extract
2 eggs, at room temperature
2 cups (20 ounces) fresh blueberries
2 cups chopped fresh peaches (about 2 medium peaches, peeled)

1. Make the Topping: With an electric mixer, combine the flour, sugars, cinnamon, and salt on low speed until well combined, about 45 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand and no large butter pieces remain, about 2½ minutes. Transfer to a small bowl and set aside.

2. Make the Cake: Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Grease a round 9-inch cake pan, line the bottom of the pan with parchment, grease the parchment, then flour the inside of the pan.

3. In a small bowl, whisk together the flour and baking powder; set aside. Using an electric mixer, cream together the butter, sugar and salt at medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the vanilla and beat until combined, about 30 seconds. Reduce the mixer speed to medium, then add eggs one at a time; beat for 5 to 10 seconds, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). Reduce the mixer speed to low, then gradually add the flour mixture and beat until the flour is almost fully incorporated, about 20 seconds. Use a rubber spatula to finish mixing until no flour pockets remain (the batter will be very heavy and thick). Using the rubber spatula, gently fold blueberries and peaches into the batter until evenly distributed.

4. Transfer batter to prepared pan; use an offset spatula to gently spread the batter evenly to the pan edges and smooth the surface. Squeeze a handful of the streusel in your hand to form a large cohesive clump; break up the clump with your fingers and sprinkle evenly over batter. Repeat with remaining streusel.

5. Bake until the top is deep golden brown and a thin knife inserted into center of the cake comes out clean, about 55 minutes. Place on a wire rack for 20 minutes (the cake will fall slightly as it cools).

6. Run a thin knife around the sides of cake. Invert the cake, then peel off the parchment from the bottom of the cake and discard. Turn the cake right-side-up onto a cooling rack or serving dish. Allow to cool for at least 1 hour. Serve warm or at room temperature. Leftovers can be stored at room temperature, in an airtight container or wrapped in plastic wrap, for up to 2 days.

Brown Eyed Baker

Cream Cheese Pound Cake

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Cream Cheese Pound Cake | browneyedbaker.com #recipe

I love simple and easy desserts during the summer; no muss, no fuss, and nothing too heavy. Two of my favorites are angel food cake with strawberries and whipped cream, and pound cake with fruit and ice cream. Over the weekend, I got a craving for pound cake… plain, unadulterated pound cake. I turned to this recipe, and I was completely thrilled to discover its fabulousness.

Cream Cheese Pound Cake | browneyedbaker.com #recipe

This pound cake is incredibly moist and dense, and without any additional flavors, the slight tang of the cream cheese is a subtle background flavor, that pairs perfectly with just about anything. This is fantastic topped with a simple dusting of powdered sugar, with fruit, whipped cream, ice cream… seriously, anything!

My favorite thing about making this cake is picking off the crusty top when it first comes out of the oven. So good and so irresistible!

Cream Cheese Pound Cake | browneyedbaker.com #recipe

If you need an easy summer dessert that doesn’t take too long to mix together and is the perfect accompaniment to in-season fruit, this cake is our answer.

Cream Cheese Pound Cake | browneyedbaker.com #recipe

Two years ago: Chocolate Sprinkle Thumbprint Cookies
Three years ago: Veggie Bean Burgers with Sweet Potato Fries and Creamy, Lighter Macaroni Salad
Four years ago Oven-Fried Onion Rings
Five years ago Poor Man’s Cookies and Chocolate Espresso Semifreddo

Yield: 10 to 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A simple and utterly delicious cream cheese pound cake. Perfect for just about any occasion!

Ingredients:

1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:

1. Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.

2. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

3. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.

5. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Brown Eyed Baker

S’mores Icebox Cake

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S'mores Icebox Cake | browneyedbaker.com #recipe #summer #nobake

Summertime makes me want to break out every single no-bake recipe in my arsenal. It also makes me want to eat s’mores until I give myself a bellyache. I decided to mash my two summer favorites together into a no-bake icebox cake that is really just a massive s’more. With a little bit of peanut butter thrown in, because, why not? I discovered last summer that using a peanut butter cup in lieu of a square of chocolate infinitely improved my s’mores, which I already loved.

S'mores Icebox Cake | browneyedbaker.com #recipe #summer #nobake

My grandma always made icebox cake by layering graham crackers and pudding, and sometimes topping the whole thing with Cool Whip. I took a page from her book and created s’mores layers with graham crackers, a melted milk chocolate and peanut butter combination, and marshmallow fluff. Then I layered it all again, and put an extra layer of marshmallow fluff on top for good measure, and torched the heck out of it. You just have to have the toasted marshmallow flavor!

This is a perfect no-bake summer dessert, especially if you want to serve up s’mores but don’t have a fire handy! They’re a big forkful of summer and totally irresistible!

S'mores Icebox Cake | browneyedbaker.com #recipe #summer #nobake

One year ago: Toasted Almond Fudge Ripple Ice Cream
Two years ago: German Chocolate Cake
Three years ago: Fresh Strawberry Pie
Six years ago: Pesto Pasta and Chicken

Yield: 8 to 10 servings

Prep Time: 1 hour

Total Time: 1 hour

Layers of graham crackers, marshmallow creme and melted chocolate create a giant s’more, perfect for summer entertaining.

Ingredients:

25 sheets graham crackers (almost 1 whole box)
2½ cups milk chocolate chips, divided
½ cup creamy peanut butter, divided
16 ounces marshmallow fluff (about 3½ cups) (or homemade marshmallow creme)

Directions:

1. Line the bottom of a 9×13-inch baking dish with graham crackers, breaking them to fit if necessary.

2. In a medium bowl, microwave half of the chocolate chips and half of the peanut butter in the microwave on 50% power, stopping to stir occasionally. This should take about 2 minutes total. Pour the melted chocolate mixture over the graham crackers and spread into an even layer with an offset spatula. Refrigerate for 30 minutes, or until set.

3. Spread one-third of of the marshmallow fluff over the chocolate layer, then repeat with more graham crackers, the remaining chocolate chips and peanut butter, and another third of the marshmallow fluff.

4. Top with another layer of graham crackers, then the remaining marshmallow fluff. Using a kitchen torch, toast the top layer of marshmallow fluff until golden brown. (If not serving immediately, keep in the refrigerator and torch the top right before serving.) Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Brown Eyed Baker

Peanut Butter Cup Icebox Cake

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Peanut Butter Cup Icebox Cake | browneyedbaker.com #recipe #nobake

Icebox cake was a long-standing fixture in my grandma’s kitchen on Sundays, especially during the summer. Hers was an incredibly simple version, consisting of layers of graham crackers, vanilla pudding and, sometimes, Cool Whip on top. It was one of my two favorite desserts at my grandma’s in the summer; the other being angel food cake with strawberries and whipped cream.

Last year, I experimented with an Oreo version of icebox cake, replacing the graham crackers with Oreo cookies and the vanilla pudding with cheesecake pudding. It was fabulous, and I went ahead and made another no-bake Oreo layer dessert later on last summer, that I decided needed a peanut butter cup spin.

Let’s be honest… once the temperature starts to creep about eighty, no matter how well air conditioned the house is, I think most of us would prefer to leave the oven off and instead indulge in cool, refreshing desserts. This is perfect, and if you’re a peanut butter fan, this will be right up your alley.

Peanut Butter Cup Icebox Cake | browneyedbaker.com #recipe #nobake

I kept the Oreo crust, but added peanut butter to the cream cheese layer for more of a peanut butter mousse consistency, topped that layer with chopped peanut butter cups, then layered on the chocolate pudding, a whipped topping layer, and more chopped peanut butter cups.

The result is a cool, creamy, peanut butter and chocolate loaded dessert, perfect for summer and anytime you need an easy no-bake dessert. I guarantee this would have been grandma-approved!

Peanut Butter Cup Icebox Cake | browneyedbaker.com #recipe #nobake

One year ago: Peanut Butter-Pretzel Chocolate Chip Cookies
Two years ago: Lemon Blueberry Cheesecake Bars
Three years ago: Rhubarb Pie-Tartlets and Root Beer Float Cake
Four years ago: Classic Lemonade
Five years ago: Greek Celebration Bread (Christopsomos) and Chocolate Chip Cookie-Topped Brownies
Six years ago: Buttermilk Pancakes

Yield: About 16 servings

Prep Time: 30 minutes

Total Time: 30 minutes

An Oreo crust is topped with a creamy peanut butter filling, peanut butter cups, chocolate pudding and a whipped cream topping.

Ingredients:

For the Crust:
1 (14.3-ounce) package Oreo Cookies
6 tablespoons unsalted butter, melted and slightly cooled

For the Peanut Butter Layer:
8 ounces cream cheese
¾ cup creamy peanut butter
1 cup powdered sugar
1 (8-ounce) tub Cool Whip
6 snack size peanut butter cups, coarsely chopped

For the Pudding Layer:
1 (5.9-ounce) box instant chocolate pudding
2½ cups milk

For the Topping:
1 (8-ounce) tub Cool Whip
6 snack size peanut butter cups, coarsely chopped

Directions:

1. Make the Crust: Place the cookies in a food processor blender and process until they are broken down into fine crumbs. Add the melted butter and pulse a few times to ensure that all of the crumbs are evenly moistened. Turn the crumbs out into a 9×13-inch pan and press into an even layer. Refrigerate while the peanut butter layer is prepared.

2. Make the Peanut Butter Layer: In a large mixing bowl, cream together the cream cheese and peanut butter until smooth and homogenous, about 2 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the Cool Whip. Spread in an even layer over the crust and sprinkle with the chopped peanut butter cups. Refrigerate while the pudding layer is prepared.

3. Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Let sit for 5 minutes to allow it to set. Use an offset spatula to spread the pudding in an even layer over the cream cheese mixture.

4. Spread the remaining 8-ounce tub of Cool Whip on top and sprinkle with the rest of the chopped peanut butter cups. Cover and refrigerate for 2 hours before serving.

Brown Eyed Baker

Neapolitan Cake

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For the Strawberry Cake Layer:
⅓ cup whole milk
⅓ cup strawberry jam
3 egg whites, at room temperature
½ teaspoon strawberry extract (optional)
4¾ ounces (approximately 1¼ cups) all-purpose flour
6 ounces granulated sugar (approximately ⅔ cup)
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, at room temperature, cut into cubes
Red or pink food coloring (optional)

For the Chocolate Cake Layer:
1 cup granulated sugar
¾ cup + 2 tablespoons all-purpose flour
⅓ cup unsweetened cocoa powder
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 egg
½ cup whole milk
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup boiling water

For the White Cake Layer:
½ cup whole milk, at room temperature
3 egg whites, at room temperature
1½ teaspoons vanilla extract
1 cup + 2 tablespoons cups cake flour
¾ cup + 2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened but still cool, cut into small cubes

For the Vanilla Frosting:
1½ cups unsalted butter, at room temperature
3¾ cups powdered sugar
3 tablespoons heavy cream
4½ tablespoons vanilla extract

For the Strawberry Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
2 tablespoons strawberry jam
2 tablespoons heavy cream
1 tablespoon vanilla extract
½ teaspoon strawberry extract (optional)
Red food coloring

For the Chocolate Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
4 ounces semisweet chocolate, melted and cooled

1. Make the Strawberry Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.

2. In a medium bowl, whisk together the milk, jam, eggs and extract (if using); set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder and salt on low speed to combine. With the mixer still on low speed, add the butter and combine until the mixture resembles coarse sand, about 1 to 2 minutes. Add two-thirds of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Scrape down the sides of the bowl and add the remaining milk mixture and beat for 30 seconds. Scrape down the bowl again and beat on high for another 20 seconds. With the mixer on low add a few drops of food coloring until the desired color is reached (I used 8 drops of red food coloring.)

4. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely..

5. Make the Chocolate Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.

6. Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the egg, milk, oil and vanilla; beat on medium speed for 2 minutes. Add the boiling water and mix on medium-low speed until combined (batter will be thin). Pour the batter into the prepared pan.

7. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.

8. Make the White Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.

9. Whisk together the milk, egg whites and vanilla extract in a medium bowl; set aside.

10. Mix the cake flour, sugar, baking powder and salt with an electric mixer on low speed until combined. Add the butter and continue beating on low until the mixture resembles coarse sand, 1 to 2 minutes.

11. Add all but ¼ cup of the milk mixture to flour mixture and beat at medium speed for 1½ minutes. Add the remaining milk mixture and beat for an additional minute.

12. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 27 to 35 minutes. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.

13. Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

14. Make the Strawberry Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, mix in the strawberry jam, heavy cream, vanilla extract and strawberry extract (if using), then increase the speed to medium-high and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

15. Make the Chocolate Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the heavy cream and vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.

16. Assemble the Cake: Place the strawberry cake layer on a serving plate and spread with about ½ cup of the strawberry frosting. Top with the chocolate cake layer and spread with ½ cup of the chocolate frosting. Top with the white cake layer and apply a crumb coat to the entire cake. Refrigerate until the crumb coat has set, about 30 minutes.

17. Frost the Cake: Fit three separate pastry bags with a #103 decorating tip. Fill each bag separately with the strawberry, chocolate and vanilla frosting. Starting with the strawberry frosting, hold the bag vertically, with the tip perpendicular to cake; use a swift back-and-forth motion 1-inch wide to make the ruffle, moving up the side of the cake as you go, going up about one-third of the way up the cake. Continue around the entire cake, then repeat with the chocolate, then the vanilla. Use the same technique to make a ruffle design on the top of the cake.

18. The cake can be kept at room temperature in an airtight container for up to 4 days. It can also be frozen, with slices wrapped individually, for up to 1 month.

Brown Eyed Baker

Kentucky Bourbon Butter Cake

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Kentucky Bourbon Butter Cake | browneyedbaker.com #recipe #KentuckyDerby

I don’t know about you, but rum cake was a dining room table staple at my grandma’s for as far back as I can remember. It showed up early and often for Sunday dinners and holidays. My great aunt was the designated rum cake-maker and to my knowledge, she used a box cake mix and Bacaradi, a recipe which has certainly made its round from index cards to recipe books and now, the Internet. A couple of years ago, I made a homemade version that pretty much knocked everyone’s socks off. My family loved it, and many of you have since made it and shared with me how much your families have loved it.

Given the popularity of the rum cake, I had a feeling that bourbon cake would be a terrific follow-up. I saw this bourbon cake nearly two years ago, and subsequently bought the cookbook where it had originated. Once I realized that the Kentucky Derby was right around the corner, I dusted off the recipe and whipped it up using Kentucky bourbon; any excuse to be festive, right?!

Kentucky Bourbon Butter Cake | browneyedbaker.com #recipe #KentuckyDerby

I don’t need to tell you how fabulous this is, do I? I mean… BUTTER. BOURBON. CAKE.

You can absolutely taste the butter in this cake and I mean that in the most phenomenal way imaginable. It’s moist, and absolutely bursting with bourbon flavor.

Kentucky Bourbon Butter Cake | browneyedbaker.com #recipe #KentuckyDerby

If you’re having a Kentucky Derby party, this is a must for your menu.

I also imagine no one would complain if you served it up for the holidays or any other get together where people appreciate cake, butter and bourbon.

Kentucky Bourbon Butter Cake | browneyedbaker.com #recipe #KentuckyDerby

One year ago: Kentucky Derby Pie Cupcakes
Two years ago: Alfajores
Three years ago: Homemade Restaurant Style Salsa
Four years ago: Pecan Sandies
Six years ago: Yellow Cake with Chocolate-Hazelnut Filling & Chocolate Frosting

Yield: 10 to 12 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 30 minutes

A wonderfully boozy bourbon cake, much like its rum cousin.

Ingredients:

For the Cake:
3½ cups sifted cake flour
1¼ teaspoons baking powder
¾ teaspoon baking soda
1¼ teaspoons kosher salt
1¼ cups unsalted butter, at room temperature
1¾ cups granulated sugar
⅔ cup light brown sugar
5 eggs, at room temperature
⅓ cup bourbon
1¼ cups buttermilk, at room temperature

For the Glaze:
7 tablespoons unsalted butter
1 cup granulated sugar
⅓ cup bourbon

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted Bundt pan; set aside.

2. Sift together the flour, baking powder and baking soda into a medium bowl. Add the salt and whisk to combine; set aside.

3. With an electric mixer, cream together the butter and both sugars on medium-high speed for 5 minutes, until fluffy, stopping occasionally to scrape the sides of the bowl. Add the eggs one at a time, mixing well after each addition and scraping the sides of the bowl before adding the next.

4. Combine the buttermilk and bourbon in a small bowl. Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk-bourbon mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula.

5. Pour the batter into the prepared pan and spread it out evenly. Bake until the cake is golden brown and springs back when lightly pressed with a finger, 40 to 45 minutes.

6. Towards the end of the baking time, prepare the glaze. Combine the butter, sugar and bourbon in a small saucepan over low heat until the butter melts and the sugar dissolves, whisking to combine.

7. Remove the cake from the oven and immediately poke holes all over the top of the cake using a long skewer. Pour three-quarters of the glaze slowly over the cake, allowing it to seep into the holes. Place the cake on a wire rack and cool for 30 minutes, then turn it out onto a serving platter. Immediately brush the remaining glaze all over the top and sides of the cake (if the glaze has thickened, rewarm over low heat). Serve the cake warm or at room temperature. Leftover cake can be stored in an airtight container at room temperature for up to 5 days.

Brown Eyed Baker

Chocolate-Covered Banana Cake with Strawberries and Cream Cheese Frosting

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[unable to retrieve full-text content]With Easter approaching, I’ve teamed up with Driscoll’s Berries to create a fabulously festive cake fit for spring celebrations. I was inspired by some of my favorite flavors in banana split desserts – bananas, strawberries and chocolate! I baked up a banana cake adapted from my summer banana snack cake, filled the cake with fresh […]


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Brown Eyed Baker

Peanut Butter Cup Overload Cake

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Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

Today, I turn 34 years young, and I have the most serious of serious questions to ask. Does this mean I’m now in my mid-30′s? If the answer is yes, don’t tell me. It dumbfounds me to think that at 34 years old, my mom already had a 9-year-old and a 7-year-old. I barely feel like a grown-up, save for the mortgage payments and general responsibilities that come with not being 18 anymore.

If time is going to keep on moving, we might as well welcome it with open arms and some phenomenal cake, right? I have had this cake on the brain for months, but decided to shelve it and save it for my birthday. I couldn’t think of anything more perfect for me than an overdose of chocolate and peanut butter to the highest degree.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

I basically took my favorite chocolate cake, my favorite peanut butter frosting, tons of peanut butter cups, and smooshed it all together into one of the most fabulous cakes I have made to date.

For someone who could eat chocolate and peanut butter for breakfast, lunch and dinner, this cake is a dream come true.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

The cake is the same one I used for my Snickers cake last year; do you remember how much I went on and on about how it’s the best chocolate cake ever?

Well, it’s still the best chocolate cake ever.

Case closed.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

The peanut butter frosting is a double batch from my chocolate-peanut butter cupcakes, and I love it because it’s silky smooth, super peanut butter-y and not at all too sugar-y. I would love to just eat it from a bowl with a spoon. However, I’ll settle for it on this cake along with tons of chopped peanut butter cups, because, of course, there needs to be peanut butter cups.

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

I plan to spend my birthday relaxing, going to a hockey game, and eating a ridiculous amount of dessert.

That’s what birthdays are for, right?

Peanut Butter Cup Overload Cake | browneyedbaker.com #recipe

One year ago: Italian Easter Pie
Three years ago: Tiramisu Cupcakes
Four years ago: Easy Vanilla Bean Buttercream
Six years ago: Slow Cooker Beef Burgundy

Yield: 12 to 14 servings

Prep Time: 3 hours

Cook Time: 32 minutes

Total Time: 3 hours 30 minutes

A sinfully rich three-layer chocolate cake with peanut butter frosting, chopped peanut butter cups and a chocolate ganache.

Ingredients:

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 1 tablespoon Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups buttermilk, at room temperature
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons vanilla extract

For the Peanut Butter Frosting:
2 cups powdered sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1½ teaspoons vanilla extract
½ teaspoon kosher salt
⅔ cup heavy cream

For the Chocolate Ganache:
8 ounces semisweet chocolate, finely chopped
¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).

6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.

7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.

8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

Brown Eyed Baker

Chocolate Chip Cookie Cake

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Chocolate Chip Cookie Cake | browneyedbaker.com #recipe

Anyone who grew up in the 1980′s has at some point consumed a cookie cake, am I right? They definitely weren’t the typical go-to for birthday cakes, so when they made an appearance, everyone was insanely excited. One of my aunts, in particular, had a definite thing for them, so anytime one of my cousins had a birthday, I knew we would be eating cookie cake. It’s amazing how one gigantic chocolate chip cookie can incite so much giddiness in a bunch of kids. I have a feeling it’s less about the cookie, and more about the notion of something different and out of the ordinary. That is the same reason I still love cookie cakes as an adult!

I haven’t had one in years, but within a week’s time, I had a reader email me to ask if I had a recipe for one, and one of my best friends texted me to ask me the same question. It felt like the universe was trying to tell me that it would be a good time to make a chocolate chip cookie, so I obliged.

Chocolate Chip Cookie Cake | browneyedbaker.com #recipe

I immediately thought of my favorite chocolate chip cookie that doesn’t require the dough to be refrigerated (thick and chewy chocolate chip cookies), but they tend to be a bit on the ooey and gooey side. While that’s absolutely perfect for cookies, it wouldn’t work as well for a “cake” that needs to be sliced and served. After slightly increasing the flour and adding playing around with baking powder and baking soda, I had a perfect combination of flavor and sturdiness.

You could serve this plain, with ice cream, or decorate the top with some buttercream icing for a party. Or you could do what I did – keep slicing off a little sliver at a time until it’s ALL.GONE. When it comes to food, I’m definitely still a kid at heart.

Chocolate Chip Cookie Cake | browneyedbaker.com #recipe

One year ago: DIY: Homemade Nutella
Two years ago: Salted Caramel Chocolate Chip Cookie Bars
Three years ago: White Chocolate-Coconut Brownies
Four years ago: Oven-Fried Onion Rings with Dipping Sauce
Six years ago: Chicken and Dumplings
Seven years ago: Maple-Hazelnut Oatmeal

Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 20 to 25 minutes

Total Time: 30 minutes

Who doesn’t love a throwback chocolate chip cookie cake?!

Ingredients:

2¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 325 degrees. Grease a 9-inch round cake pan, then line the bottom with a round of parchment paper; set aside.

2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

3. Using an electric mixer on medium speed, beat the butter and sugars together until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Using a rubber spatula, stir in the chocolate chips.

4. Turn the dough out into the prepared cake pan and use your fingers to press into an even layer. Bake until the cookie cake is light golden brown and the outer edges have started to harden, 20 to 25 minutes. Remove from the oven and plan the pan on a wire rack to cool completely. Use a metal spatula to loosen the sides of the cake from pan, then turn it out and place on a serving plate or platter. Serve or decorate as desired. Leftovers should be wrapped in plastic wrap and kept at room temperature for up to 5 days.

Brown Eyed Baker

Double Vanilla Ice Cream Cake

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1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the parchment, then dust the pans with flour, tapping out any excess; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 1½ cups of the sugar. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, vegetable oil, vanilla extract, and egg yolks.

3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites at medium-high speed until foamy, about 30 seconds. With the mixer running, gradually add the remaining ¼ cup of sugar; continue to beat until stiff peaks form, about 30 more seconds. Transfer to a bowl and set aside.

4. Add the flour mixture to the now-empty mixing bowl fitted with the whisk attachment. With the mixer running on low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour should remain), about 15 seconds. Scrape down the sides of the bowl, then beat on medium-low speed until smooth and fully incorporated, 10 to 15 more seconds.

5. Using a rubber spatula, stir one-third of the egg whites into the batter to lighten it. Then, add the remaining egg whites and gently fold them into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans. Lightly tape the pans against the counter 2 or 3 times to pop any air bubbles.

6. Bake until the cake layers begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then loosen the cakes from the sides of the pans with a small knife, then invert onto greased wire racks. Peel off the parchment, turn right-side-up and cool completely, about 1½ hours.

7. Assemble the Ice Cream Cake: Spray a 9×3-inch round cake pan (or springform/cheesecake pan) with nonstick cooking spray. Line the bottom of the pan with a round of parchment. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray where the ends overlap to help them adhere.

8. If the cooled cake has a domed top, trim off the domed portion with a long serrated knife to achieve a level surface. Place one of the cake layers in the bottom of the prepared cake pan for the base of your ice cream cake. (There will likely be some space between the sides of the pan and the cake, so try centering the cake as best you can.)

9. If you are using homemade ice cream, churn the ice cream base according to your machine’s instructions and transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer (or if you’re using store-bought), allow it to soften in the refrigerator for 20 to 30 minutes, until it’s slightly softened and spreadable. Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top.

10. Place the second cake layer over the ice cream, centering it on top. Cover the pan with plastic wrap and put the assembled cake in the freezer and freeze overnight.

11. Make the Fudge Frosting: Combine the powdered sugar, evaporated milk, chocolate chips and butter in a medium saucepan over medium-high heat. Bring the mixture to a boil and cook for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Allow to cool for 30 minutes.

12. When ready, pour the chocolate topping evenly over the top cake layer, spreading with an offset spatula if necessary. Return to the freezer for at least 2 hours, or until firm.

13. To Serve: At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the parchment (and bottom of pan if using a springform). Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes.

14. Remove the cake from the freezer 5 minutes before serving to soften it slightly. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Brown Eyed Baker

Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling

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Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

Less than a week separates February 8th and February 14th, but those days are jam-packed with all sorts of life happenings in my little world. Almost all good life happenings, with a side of bittersweetness thrown in…

February 8th is my Chief Culinary Consultant’s birthday (yay for presents and celebrating and birthday cakes!).

February 10th is my grandma’s birthday. She would have been 94 this year; I miss that lady like crazy.

February 11th is BEB’s birthday! Tomorrow will be SEVEN years since I started this little ol’ blog of mine. (Stay tuned for a big giveaway tomorrow to celebrate!)

And of course, February 14th is Valentine’s Day. While my Chief Culinary Consultant and I never go nuts over the holiday, it’s always fun to try a new restaurant and splurge on some good eats. The week surrounding Valentine’s Day also makes me want to inhale everything that is red, pink or chocolate. Or a combination of all three, preferably… including red velvet (which may or may not have as much to do with cream cheese frosting as it does with red velvet itself).

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

I’ve always had a love/hate relationship with red velvet – if a recipe isn’t spectacular, it usually goes the route of specatularly bad. Dry, crumbly cake that’s only redeeming quality is a pile of cream cheese frosting piled on top.

However, when you get a knock-out red velvet recipe, it can be the stuff of dreams. A moist, fluffy cake with just a hint of cocoa, and then that pile of cream cheese frosting becomes, literally and figuratively, the icing on the cake.

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

I had to go a few iterations deep to get to a great red velvet roll cake recipe, but it was certainly worth the time and experimentation.

This one is just a slight modification of the same recipe that I use for my favorite red velvet cupcakes, which I have also adapted for my red velvet cheesecake cake and red velvet poke cake. As you can see, it’s one that has definitely served me well.

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

I opted to switch up the filling and go for a combination white chocolate/cream cheese frosting, which turned out phenomenal.

The white chocolate adds a little more sweetness to the filling, cutting some of the tang from the cream cheese. You could certainly go the all cream cheese route, if you’d prefer, and it would be just as amazing.

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

Whether you want to celebrate love with your significant other… or love with your mom, dad, brother or sister… or friendship love with your BFF… or a special birthday… or you just want to have coffee with your grandma, this would be a fabulous cake for simply saying…

I love you, you’re important to me, and I’m so happy you’re in my life.

I think everyone could use more of that in their life!

Red Velvet Roll Cake | browneyedbaker.com #recipe #ValentinesDay

One year ago: Chocolate Sugar Cookies
Two years ago: Raspberry Cream Cheese Brownies
Three years ago: Red Velvet Whoopie Pies and Best Buttermilk Pancakes
Four years ago: Icebox Cake
Seven years ago: Italian Wedding Soup

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

A festive red velvet roll cake filled with a white chocolate-infused cream cheese frosting.

Ingredients:

For the Cake:
1 cup + 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
Pinch of salt
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2 tablespoons liquid red food coloring

For the White Chocolate-Cream Cheese Filling:
8 ounces cream cheese, at room temperature
4 ounces white chocolate, melted and cooled to room temperature
4 tablespoons unsalted butter, at room temperature
½ cup powdered sugar, sifted

Directions:

1. Preheat oven to 350 degrees F. Grease a 10×15-inch jelly roll pan, line the bottom with parchment paper, grease the parchment, then flour the pan, tapping out excess flour.

2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.

3. In a measuring cup, whisk together the buttermilk, vanilla extract and vinegar; set aside.

4. Using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat to incorporate. Scrape down the sides of the bowl.

5. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Add the red food coloring and mix until the color is evenly distributed throughout the batter, scraping the sides of the bowl and mixing as needed.

6. Transfer the batter to the prepared pan and spread to the edges of the pan, smoothing the top. Bake until the cake is set and the top springs back when lightly touched with a finger, about 18 to 25 minutes. While the cake is in the oven, place a piece of parchment paper (or a clean kitchen towel that is not terry cloth) on the counter and sprinkle liberally with powdered sugar.

7. When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the prepared piece of parchment paper. Carefully peel off the parchment paper from the top of the cake and discard. Starting with a short end, carefully roll up the cake with the parchment paper. Place the rolled cake on a wire rack seam-side down and allow to cool to room temperature.

8. Make the White Chocolate-Cream Cheese Filling: Using an electric mixer on medium speed, beat the cream cheese until smooth, about 2 minutes. Add the melted white chocolate and continue to beat until the chocolate is completely incorporated into the cream cheese mixture, stopping to scrape the sides of the bowl at least once. Add the softened butter and beat until the butter is completely incorporated, about 2 minutes. Add the powdered sugar and beat until the mixture is smooth and fluffy.

9. Assemble the Cake: Carefully unroll the cake. Spread the filling evenly over the surface of the cake. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour. When ready to serve, place the cake roll on a serving platter and dust with powdered sugar. Leftovers should be wrapped in plastic wrap or placed in an airtight container and refrigerated for up to 4 days.

Brown Eyed Baker

Eggnog Bundt Cake with Rum Icing

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Eggnog Bundt Cake with Rum Icing by @browneyedbaker :: www.browneyedbaker.com

Since eggnog was never a holiday tradition in my family growing up, I’ve never developed an intense yearning to drink it come December. However, as an adult, I absolutely love infusing candies and baked goods with the rich and creamy holiday drink. Now that I have a go-to homemade eggnog recipe, I can even use that as a starting point! From cheesecake bars to fudge and cookies, I love the creamy kick that eggnog-infused baked goods have, and had to make just one more before the holidays slip away. This Bundt cake is a delicious, non-complicated holiday dessert that packs a punch when it comes to flavor.

Eggnog Bundt Cake with Rum Icing by @browneyedbaker :: www.browneyedbaker.com

I have loved Bundt cakes for as long as I can remember; they are always so moist, and I adore the crusty bottom. This cake, in particular, is full of fantastic holiday flavor. In addition to eggnog in the cake batter, a bit of the batter is mixed with rum, nutmeg and cinnamon, and swirled into the rest of the cake. To top it off, the cake is covered with a rum icing that is not for the faint of heart. If you are baking for folks that don’t necessarily like a strong rum flavor, you may want to substitute some of the rum in the icing with eggnog.

If you need a festive dessert that has a bit of a kick, this is not only easy, but totally delicious. Plus, it’s a nice change of pace from all of the cookies, fudge and candy.

Eggnog Bundt Cake with Rum Icing by @browneyedbaker :: www.browneyedbaker.com

One year ago: White Chocolate Steamers
Two years ago: Baked French Toast Casserole with Praline Topping and Breakfast Sausage, Egg and Cheese Casserole
Three years ago: Mini Cheesecake Cookies

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 50 to 60 minutes

Total Time: 1 hour 30 minutes

A wonderful eggnog-infused Bundt cake spiked with rum and traditional eggnog spices.

Ingredients:

For Coating the Pan:
1 tablespoon unsalted butter, melted
1 tablespoon all-purpose flour

For the Cake:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup eggnog, at room temperature
1 tablespoon vanilla extract
18 tablespoons (9 ounces) unsalted butter, cut into 18 pieces and softened
2 cups granulated sugar
3 eggs + 1 egg yolk, at room temperature
1 tablespoon dark rum
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon

For the Rum Icing:
1½ cups powdered sugar
3 tablespoons dark rum

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.

2. Prepare the Pan: Stir together the melted butter and 1 tablespoon flour in a small bowl until a paste forms. Using a pastry brush, coat all of the interior surfaces of a 12-cup Bundt pan.

3. Make the Cake: In a medium bowl, whisk together the flour, salt, baking powder and baking soda; set aside. In a small bowl, whisk together the eggnog and vanilla; set aside.

4. Using an electric mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs and the yolk, one at a time, and beat until combined, scraping the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the eggnog mixture in 2 additions, scraping the bowl as needed.

5. Combine 1 cup of the cake batter with the 1 tablespoon of rum, nutmeg and cinnamon in a medium bowl, and stir until just combined. Spread the remaining batter in an even layer in the prepared pan. Spoon the spiced batter over top and swirl gently with a butter knife.

6. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the cake cool in the pan for 25 minutes, then turn it out onto a wire rack to cool completely, about 3 hours.

7. Make the Rum Icing: In a medium bowl, whisk together the powdered sugar and remaining 3 tablespoons of rum until smooth. The icing should be a thick pouring consistency; if it is too thick to pour, add eggnog 1 tablespoon at a time, until the appropriate consistency is reached. Pour the icing over the cooled cake and allow to set for at least 30 minutes before serving. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 4 days.

Brown Eyed Baker