Tag Archives: cake

Southern caramel sheet cake

Serves 12-15

  1. 24tb butter
  2. 347g sugar
  3. 4 eggs
  4. 4tsp vanilla extract
  5. 312g cake flour
  6. 2tsp baking powder
  7. 3/4tsp salt
  8. 360g or 1-1/2 cups buttermilk
  9. 198g brown sugar
  10. 56g or 4tb milk
  11. 227g powdered sugar
  • Cream 16tb butter and sugar. Beat in eggs. Beat in 1tb vanilla extract. Alternately beat in 5-7 and buttermilk in 5 additions, beginning and ending with dry ingredients. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 25-30 minutes. Cool for 2 hours.
  • Meanwhile, bring brown sugar and remaining butter to a boil. Whisk in milk, return to boil and take off-heat. Beat in powdered sugar and remaining vanilla and spread over cake. Cool for 25 minutes and serve.
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Pumpkin sheet cake with cream cheese frosting

Serves 12-15

  1. 331g sugar
  2. 4 eggs
  3. 198g vegetable oil
  4. 15oz can pumpkin
  5. 293g flour
  6. 2tsp cinnamon
  7. 2tsp baking powder
  8. 1tsp baking soda
  9. 1tsp salt
  10. 1/4tsp allspice
  11. 1/4tsp ginger
  12. 12oz cream cheese
  13. 6tb butter
  14. 21g sour cream
  15. 1tsp vanilla extract
  16. 170g powdered sugar
  • Beat 1-3 until thick and fluffy, about 5 minutes. Beat in pumpkin. Beat in 5-11. Bake in a 13in x 9in baking pan in the middle of a 350 degree oven for 30-35 minutes. Cool for 2 hours.
  • Meanwhile, beat 12-15.  Beat in powdered sugar on med-low speed. Increase speed to med-high and beat until fluffy. Spread over cake and serve.

Buttermilk lemon sheet cake

Serves 12-15

  1. 347g sugar
  2. 3tb lemon zest + 7tb juice
  3. 12tb butter
  4. 3 eggs + 1 yolk
  5. 283g cake flour
  6. 1tsp baking powder
  7. 1/2tsp baking soda
  8. 1/2tsp salt
  9. 14tb buttermilk
  10. 1tsp vanilla extract
  11. 340g powdered sugar
  • Mix sugar and lemon zest and set aside 4tb. Cream in butter. Beat in eggs. Add 6-8 and 3/4 cup buttermilk with 4tb lemon juice and vanilla extract in 5 additions, beginning and ending with dry ingredients.
  • Bake in a 13in x 9in baking pan in the middle of a 325 degree oven for 25-30 minutes. Cool for 10 minutes.
  • Whisk remaining buttermilk and lemon juice with powdered sugar, glaze cake and top with reserved lemon sugar mixture. Cool for 2 hours and serve.

Colored cake rounds

Serves 10-12

  1. 255g cake flour
  2. 347g sugar
  3. 4tsp baking powder
  4. 1tsp salt
  5. 12tb butter
  6. 1 cup milk
  7. 6 egg whites
  8. 1tsp vanilla extract
  9. Gel food coloring
  10. 5 cups frosting
  • Whisk 1-4. Beat in butter 1tb at a time until pea-sized. Beat in 6-8 in 2 additions. Separate batter into 3 portions and mix in 14tsp to 3/4tsp coloring.
  • Bake in 3 9in cake tins in upper-middle/lower-middle of a 350 degree oven for 20 minutes, rotating and switching rack positions halfway through. Rest for 10 minutes, remove from pan and cool for 2 hours.
  • Spread 3/4 cups frosting over tops of first 2 layers, spread half of remaining frosting over top and sides of cake and chill for 15 minutes. Spread remaining frosting and serve.

 

 

S’mores mug cake

Serves 1

  1. 2tb butter
  2. 14g bittersweet chocolate
  3. 50g sugar
  4. 1 egg
  5. 5g cocoa powder
  6. 1/2tsp vanilla extract
  7. 1/16tsp salt
  8. 35g flour
  9. 1/4tsp baking powder
  10. 3 marshmallows
  11. 1 graham cracker, 1 ground and half divided into 2 pieces
  • Melt 1-2 in a 12oz mug at 50% power. Whisk in 3-7. Whisk in 8-9.
  • Microwave at 50% for 50 seconds for a 1200-watt microwave or 90 seconds for a 800-watt one. Stir and repeat.
  • Submerge 1 marshmallow into cake and top with 2tb graham crumbs and remaining marshmallows. Microwave at 50% for 30-60 seconds for a 1200-watt microwave or 90 seconds for a 800-watt one. Top with remaining graham crumbs and pieces and serve.

Vegan chocolate cupcakes

Makes 1 dozen

  1. 3/4 cup coconut cream from 2 14oz chilled cans coconut milk
  2. 283g semisweet chocolate chips
  3. 1 cup water
  4. 42g cocoa powder
  5. 1oz bittersweet chocolate
  6. 4tb coconut oil
  7. 3/4tsp vanilla extract
  8. 4tb liquid from canned chickpeas
  9. 1tsp cream of tartar
  10. 189g flour
  11. 198g sugar
  12. 3/4tsp baking powder
  13. 1/2tsp salt
  14. 1/4tsp baking soda
  • Microwave 1-2 at half power, stirring occasionally, for 2 minutes or until melted. Cover with plastic wrap on surface of mixture and chill for 3 hours; if chilled for longer, rest at room temperature until softened to chilled cream cheese consistency before using.
  • Microwave 3-7 at half power, stirring occasionally, for 2 minutes or until melted. Set aside and cool slightly.
  • Meanwhile, beat 8-9 to stiff peaks. Set aside.
  • Mix 10-14 with chocolate mixture. Fold in a third of chickpea mixture. Fold in remaining chickpea mixture.
  • Bake in a 12-cup muffin tin in the middle of a 400 degree oven for 15-20 minutes. Rest for 10 minutes, remove from tin and cool for 1 hour.
  • Beat frosting for 2-4 minutes or until fluffy. Divide over cupcakes and serve.

 

Vegan yellow cake with chocolate frosting

Serves 10-12

  1. 5tb liquid from canned chickpeas
  2. 1tsp cream of tartar
  3. 1-3/4 cups unsweetened oat milk
  4. 1/2 cup coconut oil, melted
  5. 1-1/2tb vanilla extract
  6. 453g cake flour
  7. 347g sugar
  8. 1tb baking powder
  9. 1tsp salt
  10. 1-1/2 cups coconut cream from 3 14oz chilled cans coconut milk
  11. 567g semisweet chocolate chips
  • Beat 1-2 to stiff peaks and set aside. Mix together 3-5. Mix in 6-9. Fold in a third of chickpea mixture. Fold in remaining mixture.
  • Bake in 2 9in cake tins in the middle of a 400 degree oven for 25-30 minutes. Rest for 10 minutes, remove from pans and cool for 2 hours.
  • Meanwhile, microwave 10-11 at half power, stirring occasionally, for 2-4 minutes or until melted. Cover with plastic wrap on surface of mixture and chill for 3 hours; if chilled for longer, rest at room temperature until softened to chilled cream cheese consistency before using.
  • Beat frosting for 2-4 minutes or until fluffy. Spread 1-1/2 cups over the top of one layer and spread remaining over top and sides of cake. Serve.