Category: Cakes


P1100191x

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix ( I used a Spice cake mix and really liked the flavor)
1 15 ounce can of pumpkin puree

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely.

Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the pieces.  Finally, you have a use for it.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean.  Do not overbake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you’re waiting.

Combine powdered sugar, apple cider and pumpkin pie spice.  Glaze should be thick but pourable.  Add more sugar or cider if needed.  Pour over the cake while still warm.  Reserve some to pour over each slice when served.

Serve warm or room temperature.

Red Velvet Mug Cake

Red Velvet Mug Cake

RED VELVET MUG CAKE
Leslie Bilderback
Makes 2 mug cakes

Ingredients
1 large egg
3 tablespoons vegetable oil
1 teaspoon liquid red food coloring
3 tablespoons buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 cup self-rising flour Pinch of kosher salt
1/4 teaspoon cider, white, white wine, or rice vinegar

Preparation
In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1 1/2 to 2 1/2 minutes each until risen and firm. Topping Ideas: Cream cheese frosting, Marshmallow Fluff, whipped cream, fresh berries, red sugar sprinkles, candied pecans, or chocolate shavings. Variation: Blue Velvet: You never know when you may need to make a blue cake. It’s easily done by replacing cheap red liquid food coloring with cheap blue liquid food coloring. For any other cake color, you’ll want to omit the cocoa powder, as it will give all other food colors a tinge of brown. If you make another color, replace the cocoa powder with an equal amount of flour.

Image     I know, I opened this blog with a Best Chocolate Cake….but this one caught my eye with its 3 beautiful layers and the buttermilk.  Yup, I love to use buttermilk in recipes.  Like sour cream it seems to be a wonder ingredient.  I imagine I will have to use Hershey’s Special Dark Cocoa for this…I think it calls for a luscious, deep black color.  This one has evidently survived the years, appearing in Good Housekeeping several times since 1927.  1927!!!  Doesn’t that just invoke special memories of your grandma’s chocolate cake passed down through the years?  Let the baking begin!

Cake Layers
– 2 cup(s) all-purpose flour
– 1 cup(s) unsweetened cocoa
– 1 1/2 teaspoon(s) salt
– 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
– 1 cup(s) packed brown sugar
– 1 cup(s) granulated sugar
– 3 large eggs
– 2 teaspoon(s) vanilla extract
– 1 1/2 cup(s) low-fat buttermilk

Frosting
– 1/3 cup(s) unsweetened cocoa
– 1/3 cup(s) boiling water
– 1 cup(s) butter or margarine, softened
– 2 tablespoon(s) confectioners’ sugar
– 12 ounce(s) semisweet chocolate, melted and cooled
Directions:
1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.

2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners’ sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.

Coffee Cake (literally)

 photo(217)

This lovely MOIST cake is literally a coffee cake.  It looks like a chocolate layer cake but its dark color is simply from the coffee. I found it on The Pioneer Woman’s blog.  http://thepioneerwoman.com/

I have used regular instant coffee and espresso instant coffee as well.  It really is important to refrigerate after frosting BUT do not leave in the fridge longer than the hour.  I forgot to pull it out after an hour once and it was very dry that night for our birthday dinner.  But it is so moist that it needs a bit of fridge time to set up a bit.  Sigh, it really is so sad to ruin such a lovely cake that way.

  • 2 cups Flour
  • 2 cups Sugar
  • 1/4 teaspoon Salt
  • 2 sticks Butter
  • 3 Tablespoons Instant Coffee Crystals
  • 1/2 cup Buttermilk
  • 2 whole Eggs
  • 1 teaspoon Baking Soda
  • 2 teaspoons Vanilla
  • _____
  • FOR THE ICING:
  • 1-1/2 stick Butter
  • 1 pound Powdered Sugar
  • 2 Tablespoons Instant Coffee Crystals
  • 1/4 teaspoon Salt
  • 4 Tablespoons Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour two round baking pans.

In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.

Melt 2 sticks of butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.

Allow to cool completely.

Combine all icing ingredients, then ice the cake. Chill for an hour before serving.

470_2669523Cake:

2 cups cake flour
¾ cup natural unsweetened cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
2 cups golden brown sugar, packed
3 large eggs
1 ½ teaspoons vanilla extract
1 cup buttermilk
Optional: 10-12 strawberries, sliced (for inside the cake and a garnish)

Frosting:

1/3 cup natural unsweetened cocoa powder
1 ½ cups chilled heavy whipping cream, divided
1 1/3 cups sugar
16 ounces of cream cheese

Position rack in center of oven; preheat to 325° F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Sift cake flour, cocoa, baking soda, and salt into medium bowl. Using an electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on cooling rack for 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes. Cool completely.

For frosting:

Sift cocoa powder into large bowl. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa, whisking until cocoa is completely dissolved, about 1 minute. Add ½ cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. Can be made 1 day ahead. Cover; keep chilled.

Add cream cheese to cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes.

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Frost first layer, add a layer of sliced strawberries if desired, then cover with more frosting. Add second layer of cake and finish frosting. Garnish with sliced strawberries.

The Best Chocolate Cake

By | Shine Food