Cakes

1. Aunt Beatty’s Chocolate Cake by Ina Garten
   

   

   
   

   Ingredients

   		Butter   for greasing the pans
   1 3⁄4	cups	all-purpose flour   plus more for pans
   2	cups	sugar
   3⁄4	cups	good cocoa powder
   2	teaspoons	baking soda
   1	teaspoon	baking powder
   1	teaspoon	kosher salt
   1	cup	buttermilk   shaken
   1⁄2	cup	vegetable oil
   2		extra-large eggs   at room temperature
   1	teaspoon	pure vanilla extract
   1	cup	freshly brewed hot coffee
   		Chocolate Buttercream   recipe follows
   6	ounces	good semisweet chocolate   (recommended: Callebaut)
   1⁄2	pound	(2 sticks) unsalted butter   at room temperature
   1		extra-large egg yolk   at room temperature
   1 1⁄4	cups	sifted confectioners' sugar
   1	tablespoon	instant coffee powder

   Directions

   Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

   Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

   Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

   Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

   In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

   
   

   Grandma Hier’s Carrot Cake by Paula Deen
   

   

   Ingredients

   		Butter   for pans
   2	cups	all-purpose flour   plus more for pans
   2	cups	sugar
   2	teaspoons	baking soda
   2	teaspoons	ground cinnamon
   1	teaspoon	salt
   4		eggs
   1 1⁄2	cups	vegetable oil
   3	cups	grated carrots
   1 1⁄2	cups	chopped pecans   optional
   Frosting:
   2		8-ounce packages cream cheese   room temperature
   1	stick	salted butter   room temperature
   1		16-ounce box powdered sugar
   1	teaspoon	vanilla extract
   1⁄2	cup	chopped pecans

   Directions

   Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

   In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

   Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

   For the frosting:

   Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

   
   

   Lemon Poppy Seed Cake with Cream Cheese

   

   Frosting

   Ingredients

   2 3⁄4	cups	(352g) cake flour
   2	tsp	baking powder
   1⁄4	tsp	baking soda
   3⁄4	tsp	salt
   2	Tbsp	(30g) poppy seeds
   3⁄4	cup	(170g) unsalted butter   at room temperature
   1 3⁄4	cups	(366g) Wholesome Organic Cane Sugar
   2	Tbsp	fresh lemon zest ((from about 4 lemons))
   1⁄4	cup	(60ml) canola oil
   4	large	eggs
   1	tsp	lemon extract
   1⁄2	tsp	vanilla extract
   1 1⁄3	cups	(315ml) buttermilk
   2	Tbsp	fresh lemon juice
   		2 8-ounce packages cream cheese   room temperature 1 stick salted butter   room temperature 1 16-ounce box powdered sugar   1 teaspoon vanilla extract

   Directions

   Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line with a round of parchment paper. Butter parchment paper, lightly dust pans with cake flour and shake out excess, set pans aside. Sift cake flour into a large mixing bowl. Add baking powder, baking soda, salt and poppy seeds and whisk 20 seconds, set aside.

   In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, cane sugar and lemon zest until mixture becomes very pale and fluffy. Mix in canola oil then blend in eggs one at a time, mixing just until combined after each addition. Mix in lemon extract and vanilla extract. In a liquid measuring cup mix together buttermilk with lemon juice.

   Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture and mix just until combined. Mix in remaining 1/2 of the buttermilk mixture and finish by mixing in the last 1/3 of the flour mixture. Scrape sides and bottom with a spatula and gently fold until batter is evenly incorporated.

   Divide batter among two prepared cake pans. Spread into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 34 minutes. Remove from oven let cool in pan 5 minutes then run a knife around edges of cake to loosen and invert cakes onto wire racks. While cakes are still warm, using a pastry brush, brush cakes with simple syrup. About halfway through cooling I recommend transfer cakes to an airtight container to seal in moisture. Let cakes cool completely then frost with cream cheese frosting.

   For the simple syrup:

   In a small saucepan set over medium-low heat whisk together lemon juice and can sugar until sugar has dissolved.

   For the cream cheese frosting:

   In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth. Add in vanilla extract and powdered sugar and mix until light and fluffy. Freeze in 3 minute increments as needed, stirring between increments until frosting is desired consistency.

   German Chocolate Bundt Cake

   

   
   

   Ingredients
   

   for cake:

   • 1 cake mix – chocolate any name brand will work
   • 1 small box instant pudding chocolate (dry, not mixed with milk)
   • 1/4 cup unsweetened cocoa powder
   • 1/2 cup sugar
   • 3/4 cup vegetable oil
   • 3/4 cup water
   • 4 eggs
   • 1 cup sour cream

   topping:

   • 6 oz can EVAPORATED milk not sweetened condensed
   • 2 egg yolks
   • 1 teaspoon vanilla
   • 3/4 cup sugar
   • 6 tablespoons butter cut into pieces
   • 1 1/2 cups coconut sweet flake
   • 3/4 cup chopped pecans

   frosting:

   • 8 oz cream cheese not low fat, softened
   • 1/4 cup butter room temperature
   • 2 cups powdered sugar
   • 1/2 cup unsweetened cocoa powder
   • 1 teaspoon vanilla
   • pinch of salt

   Instructions

   for cake:

   1. Turn oven to 350 degrees and place rack in middle of oven.
   2. Place the wet ingredients into a large mixing bowl and mix until blended well. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute.
   3. Generously grease a bundt pan.
   4. Pour the cake batter into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly.
   5. Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool top side down until completely cooled.

   Make the topping and frosting while cake is baking:

   for topping:

   1. Beat Evaporated milk, egg yolks, and vanilla in a large sauce pan with a whisk or fork. Add sugar and butter and cook over medium heat for about 10-12 minutes until mixture is thickened and starts to turn a golden color. Whisk while cooking every few seconds. When the mixture has thickened, remove from heat and add coconut and nuts.
   2. Set aside to cool. Place in a bowl and set in refrigerator until ready to use.

   For frosting:

   1. Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt.
   2. Using large Ziplock bag, or cake decorating bag, placing the bag inside of the cup or small bowl. fold the ends of the bag over a cup, and fill the bag with the frosting. Squeeze the frosting to one end of the bag. Snip off a small end of the bag when ready to frost.

   assembly:

   1. Place the cake on a flat plate or cake stand.
   2. Top the cake with the coconut pecan mixture using a spoon.
   3. Using the bag of frosting, pipe the frosting onto the cake until all of the frosting is used. You may also fill two bags and snip off one large and one smaller opening if you want to achieve a look similar to the one in the photo.

   Recipe Notes

   -The key to getting a bundt cake to come out of the pan in one piece is not flour, but lots of oil coating the pan. I use cooking spray. Just a basic PAM spray. Spray on more than you think you need. Two coats. don't forget the middle of the pan.
   -You may use any brand of cake mix, I usually prefer Duncan Hines, or in this cake Betty Crocker. -Do not mix the pudding with milk before adding to the cake.
   -Start in the middle and work your way outward when piping on the frosting.
   -Because the frosting is made with cream cheese, store in fridge if there are any leftovers.
   -This cake may also be made as a sheet pan cake! Simply follow directions and bake in a standard sheet pan for about 20-25 minutes or until top is set and springs back lightly when touched. I advise making 1 1/2 of the pecan and coconut filling. The standard amount in the recipe for the bundt pan works, but needs to be carefully spooned on to make sure there is enough filling to cover the surface of the sheet pan cake. For frosting, you may spread on the frosting on top of the pecan coconut layer,  or thin the frosting a bit with a few tablespoons of milk. After thinning out frosting,  spoon into a pastry bag or a Gallon Ziplock bag with the corner cut off. Drizzle on top of cake using a back and forth motion from one end of the cake to another. Refrigerate cake until ready to serve.
   

    

   Pineapple Upside Down Cake

   

   
   
   Ingredients

   
   

   •  1 (20 ounce) can Pineapple Slices
   • 2 tablespoons margarine, melted
   • 1/4 cup packed brown sugar

   • 8 maraschino cherries
   • 1 (9 ounce) package yellow cake mix

   Directions

   1. Spray pan with non-stick cooking spray. Drain pineapple.
   2. Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
   3. Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
   4. Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean.
   5. Cool 5 minutes. Loosen edges and turn out onto serving platter

   
   

   Vanilla Malt Layer Cake with Cashews and Salted Caramel

   

   Rich Vanilla Malt Cake, Filled and Frosted with Silky Swiss Meringue Buttercream and Drizzled with Homemade Salted Caramel Sauce. Roasted Cashews are the Crunchy Crowning Touch!

   Prep Time 45 minutes Cook Time 20 minutes Total Time 1 hour 5 minutes
   Serves 8     adjust servings

   Ingredients

   For the Vanilla Malt Cake

   • 1 1/2 cups cake flour
   • 3/4 cup all-purpose flour
   • 1 cup granulated sugar
   • 1 tablespoon malted milk powder
   • 1 1/2 teaspoons baking powder
   • 3/4 teaspoon baking soda
   • 3/4 teaspoon (scant) kosher salt
   • 3/4 cup (1 1/2 sticks) unsalted butter, softened
   • 3 large eggs
   • 2/3 cup milk
   • 1/2 cup Greek yogurt
   • 1 1/2 teaspoons vanilla bean paste (extract may be substituted)

   For the Frosting and Topping

   • 3 egg whites
   • 1 cup granulated sugar
   • 1 cup (2 sticks) unsalted butter, softened but still cool
   • 1 teaspoon vanilla bean paste (extract may be substituted)
   • about 1/3 cup salted caramel sauce
   • about 1/2 cup whole roasted cashews

   Instructions

   To Make the Vanilla Malt Cake:

   1. Preheat the oven to 325 degrees F, and mist three 6-inche diameter x 3 inch deep cake pans with non-stick spray.  
   2. Cut three circles from parchment paper, and place them in the bottoms of each pan.
   3. Place the flours, sugar, malted milk powder, baking powder, baking soda, and salt in a medium bowl and whisk to combine.  
   4. Add the butter, and mix on medium-low speed, until the mixture resembles damp sand.  
   5. Stir in the eggs, one at a time, until fully incorporated, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.  
   6. Add the milk, yogurt, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.  
   7. Transfer the batter to the prepared pans, and bake for 20-25 minutes, or until the cakes spring back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.
   8. Cool for twenty minutes, then unmold and place on  wire racks to cool completely.
   
   

   To Make the Frosting and Assemble the Cake:

   1. Place the egg whites and sugar in a large metal mixing bowl and whisk together.  
   2. Set the bowl over a small pot of simmering water, and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.
   3. Remove from heat and whip on high speed until the meringue becomes glossy and thick.  
   4. Cool completely (there should be no hint of warmth when the hand is place on the side of the bowl.  Place in the refrigerator for 10-20 minutes, if necessary.)  
   5. Add the butter, a tablespoon at a time, while whipping on medium-high.  When all the butter has been added, fold in the vanilla.
   6. Place one of the cooled cake rounds on a serving platter.  Top with a layer of vanilla buttercream, smoothing to a thickness of about 1/2-inch.  
   7. Place another cake layer on top, and repeat.  
   8. Top with the final layer of cake, and frost the top and sides of the cake with the remaining frosting.  
   9. Drizzle the caramel sauce about an inch in from the outside edge of the cake, allowing it to drip down the sides.  
   10. Top with cashews.

   
   

   Easy Strawberry Cake with White Chocolate Cream Cheese Frosting

   

   
   

   
   
   
   

   Ingredients Serves 24

   1. 1 package (18.25 oz) white cake mix
   2. 1 ¹⁄₂ cup frozen sweetened strawberries, pureed
   3. 8 oz strawberry cream cheese, softened
   4. 1 cup heavy whipping cream
   5. 8 squares (1 oz each) white chocolate, chopped
   6. 4 oz cream cheese, softened
   7. 1 container (8 oz) frozen whipped topping, thawed
   8. ¹⁄₂ pt fresh strawberries, sliced

   
   
   
   

   Directions

   1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
   2. For the cake: Make cake according to the package directions except substitute 1 1/2 cups pureed strawberries for water and add 8 ounces strawberry cream cheese. Beat well and evenly divide among the prepared pans.
   3. Bake for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Cool completely before frosting.
   4. For the frosting: Heat heavy cream until just beginning to boil. Meanwhile, place white chocolate and 4 ounces cream cheese in a bowl. Pour in warmed heavy cream, mix well, and cool. Once the mixture has cooled, fold into whipped topping. Frost the cooled cake and garnish with sliced strawberries.

   Red Velvet Cake with Cream Cheese Frosting

   

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   Ingredients

   • 3 cups (345g) cake flour
   • 1 teaspoon baking soda
   • 2 Tablespoons (10g) unsweetened natural cocoa powder
   • 1/2 teaspoon salt
   • 1/2 cup (115g) unsalted butter, softened to room temperature
   • 2 cups (400g) granulated sugar
   • 1 cup (240ml) canola or vegetable oil
   • 4 large eggs, room temperature and separated
   • 1 Tablespoon pure vanilla extract
   • 1 teaspoon distilled white vinegar
   • liquid or gel red food coloring
   • 1 cup (240ml) buttermilk, at room temperature

   Cream Cheese Frosting

   • 16 ounces (450g) full-fat block cream cheese, softened to room temperature
   • 1/2 cup (115g) unsalted butter, softened to room temperature
   • 4 and 1/2 cups (540g) confectioners’ sugar
   • 1 Tablespoon (15ml) heavy cream or milk
   • 1 and 1/2 teaspoons pure vanilla extract
   • pinch of salt, to taste

   ---

   Instructions

   1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
   2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
   3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
   4. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
   5. Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
   6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
   7. Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and  bench scraper for the frosting.
   8. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
   9. Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

   
   
   
   

   Blueberry Cheesecake

   

   Ingredients

   • 2 packages (8 ounces each) cream cheese, softened
   • 1/2 cup sugar
   • 1/4 teaspoon vanilla extract
   • 2 eggs, lightly beaten
   • 1 graham cracker crust (9 inches)
   • 1 can (21 ounces) blueberry pie filling, divided

   Directions

   • 1. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.
   • 2. Bake at 350° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 2 hours. Top with remaining pie filling. Refrigerate leftovers.