High Altitude Yellow Cake w Lemon Buttercream

Ingredients :

13 3/4 oz all-purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoon salt

1 cup butter, room temperature

2 cups, minus 1 tablespoon, sugar

4 eggs, room temperature

1 egg yolk, room temperature

2 teaspoons vanilla extract

1 cup, plus 2 tablespoons, buttermilk, room temperature

additional flour for dusting pans

Instructions : 

1. Heat your oven to 350. Use a folded paper towel to generously grease 2 9-in round pans with vegetable shortening. Add 1 tablespoon all-purpose to each pan and shake it around to coat; tap out the excess. Line the bottom with a circle of parchment paper, if you want (this is a good way to make sure the cake doesn’t stick to the bottom of the pan. Sometimes I use the parchment paper, sometimes I don’t).

2. Sift together the flour, baking powder, and salt; set aside.

3. In a large bowl of a stand mixer, cream the butter and sugar together until well blended. Add the eggs and egg yolk (2 or 3 at a time), and vanilla, scraping down the bowl and mixing well after each.

4. Add the flour mixture and buttermilk in 2-3 batches, beginning and ending with the flour. Mix on low and scrape the sides of the bowl after each addition. Mix on medium for 1 minute, until the batter is smooth and creamy, and thickened up a bit.

5. Divide the batter evenly between the two prepared pans (I use my digital kitchen scale for this, too, so I’m sure my cakes will be the same height.) and spread it evenly. Bake at 350 for 28-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs stuck to it. Cool on racks for 10 minutes before removing from the pans.

6. To remove the cakes from the pans, run a thin knife around the outside of the cakes to makes sure the sides have come completely away from the pans. Put a cooling rack over the pan, invert the cake onto the rack, remove the pan, and peel off the parchment. Invert the cake a 2nd time onto another rack, and let it finish cooling. (I’ve also used plates, cutting boards or foil-covered carboard cake circles to do this.) Cool the cakes completely before trimming the tops to make them level (if necessary) and frosting.

Makes 2 9-inch round cakes or 1 9×13-inch cake (You can use 2 8-inch round pans, but you have to make sure they are 2-inch deep pans, otherwise you’ll have cake batter all over your oven. You will also need to bake the cakes a little longer. Start at 30 minutes and then check every few minutes until the cakes pass the toothpick test.)

http://bakeoff-flunkie.blogspot.com

Mini Caramel Apple Streusel Cheeecakes

 

Ingredients :

Crust

1 1/3 cups graham cracker crumbs (I like Honeymaid)

2½ T. sugar

6 T. salted butter, melted

Streusel Topping

½ cup flour

¼ cup quick cooking oats

¼ cup + 2 Tbsp light-brown sugar

¼ tsp ground cinnamon

1/2 tsp salt

¼ cup butter, partially melted in microwave

CheesecakeFilling

16 ounces cream cheese, softened

2/3 cup sugar

2 eggs

¼ cup sour cream

1 tsp vanilla extract

1 lb apples, peeled, cored and finely chopped* (I used Gingergold)

Topping

Salted caramel sauce, homemade or jarred

Directions :

Crust:

Preheat oven to 325 degrees. Line 18 muffin cups with liners.

In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.

Divide mixture into liners and press down firmly o form little crusts.

Bake 5 minutes and cool.

Streusel:

To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.

Filling:

Beat cream cheese with sugar until smooth.

Add eggs until smooth.

Add sour cream and vanilla.

Assemble

Pour cheesecake batter evenly over the mini crusts.

Top with chopped apples evenly.

Sprinkle on streusel topping.

Bake about 25 mins.

Cool and chill in fridge a few hours.

Top with caramel!

RECIPE SOURCE : http://www.melissatee.com

DARK CHOCOLATE CAKE

 

INGREDIENTS

for 6 people

400 g of pastry chocolate2 tablets

120 g of butter

4 eggs

100 g of sugar

100 g of flour

1 pinch of salt

INSTRUCTIONS

1Heat the oven to 180 ° C. Melt the chocolate and butter in a saucepan over low heat, stirring constantly.

2Separate the whites from the egg yolks. In a bowl, mix yolks, sugar, flour. Add the melted chocolate.

3 Beat the egg whites with a pinch of salt. Incorporate them into the preparation.

Finally

Dark Chocolate Cake: Step 4 Butter and flour a cake tin. Pour preaparation and bake for about 40 minutes. Check the cooking with a knife, the tip should come out dry. Take out of the oven and turn out on the serving platter.

RECIPE SOURCE :https://cookscool.com/dark-chocolate-cake/

Melted milk chocolate or dark chocolate

 

So simple and tasty! Get creative and add some almonds for Almond Joys or other come up with your own favorite creation.

Ingredients:

Melted milk chocolate or dark chocolate

3 cups coconut flakes

1 cup condensed milk

Directions:

Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. 

Stick Almonds in them and have Almond Joys Be creative!!

Recipe Frome:https://www.unicook.tips/

SIMPLY DELICIOUS STRAWBERRY CAKE

 

Ingredients

18.25 oz box white cake mix

3 oz box strawberry flavored instant gelatin

15 oz package frozen strawberries in syrup thawed and pureed

4 large eggs

½ cup vegetable oil

¼ cup water

Strawberry Cream Cheese Frosting

¼ cup butter softened

8 oz package cream cheese softened

10 oz package frozen strawberries in syrup thawed and pureed

½ tsp strawberry extract

7 cups confectioner’s sugar

Freshly sliced strawberries for garnish optional

Instructions

Preheat oven to 350 F. Lightly grease 2 (9 inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil and water; beat at medium speed with electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Frosting

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. Gradually add confectioner’s sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with strawberries if desired.

RECIPE SOURCE : https://stolenrecipes.net/2017/11/26/simply-delicious-strawberry-cake/

Quick Italian Cream Cake

 

Ingredients :

1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 (3 1/2-ounce) can flaked coconut

2/3 cup chopped pecans, toasted

3 T Rum (optional)

Cream Cheese Frosting (below)

How to make it :

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting :

Ingredients :

•1 (8-ounce) package cream cheese, softened

•1/2 cup butter or margarine, softened

•1 (16-ounce) package powdered sugar

•2 teaspoons vanilla extract

•1 cup chopped pecans, toasted

How to make it :

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled

RECIPE SOURCE : https://www.keyingredient.com/recipes/1776085036/quick-italian-cream-cake-recipe/

Banana Pudding Cake

 

INGREDIENTS:

3 cups white flour.

2 cups granulated sugar.

150 g softened sugar.

5 eggs [ 3 whole eggs and 2 egg whites ].

2 tbsp pure vanilla extract.

15 g baking powder.

1 cup of milk.

one box instant, sugar-free banana pudding mix.

4 medium bananas.

FOR THE FILLING :

1 cup whipped cream.

1 1/4 cups skim milk.

Mix these two ingredients and let them cool in the refrigerator for 10 min.

INSTRUCTIONS :

Step 1:

Preheat oven to 350 degrees F, and prepare 3 pans.

Step 2:

Cream sugar, butter until light and fluffy, add egg whites and three whole eggs, vanilla extract. Beat well.

Step 3:

In another bowl mix wet ingredients, then add our creamy mixture, divide batter for 3 and pour it into pans. Bake for 30 minutes and let them cool for 10 min.

Step 4:

Put the first layer on a serving plate, brush [To brush on layers: Mix together the following:1 Tbsp sweetened condensed milk-1 Tbsp skim milk]. Using sliced bananas, line slices on top of the cake. spread 1/3 of the filling mix on top of bananas.

Step 5:

Repeat this step 3 times. and set the cake aside to cool.

RECIPE SOURCE : https://www.unicook.tips/banana-pudding-cake.html

chocolate cake swiss

 

Ingredients :

Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup Dutch-processed cocoa powder sifted

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

1 cup buttermilk room temperature

1 cup hot water

2 large eggs room temperature

2 tsp vanilla

Chocolate Swiss Meringue Buttercream:

5 large egg whites

1 1/2 cups granulated sugar

1 1/2 cups unsalted butter room temperature

8 oz good quality dark chocolate chopped, melted, cooled*

Instructions :

Chocolate Cake:

Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake for 45 mins or until a cake tester comes out mostly clean.

Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate 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 cooled melted chocolate and whip until smooth.

Assembly:

Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly. Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.

Place 1 cup of frosting on top and spr

Recipe Source : Pinterest.com

BUTTERMILK CAKE WITH CHOCOLATE FROSTING

 

Ingredients :

2 1/2 cups sugar

1 cup shortening

6 eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup buttermilk

Chocolate Frosting Ingredients :

1 stick or 1/2 cup butter or margarine softened

3 cups powdered sugar

1 teaspoon vanilla extract

5 to 6 tablespoons milk

1/2 cup cocoa I use Nestles 100% pure cocoa

Instructions :

Cake Instructions:

Beat sugar, shortening, vanilla and eggs together with spoon or mixer. Mix flour, salt and baking soda with a wire whisk and add to creamed mixture. Add milk and continue mixing until smooth.

Divide between 3 sprayed cake pans and bake in preheated 325 degree oven for 30 to 35 minutes until centers test done. Let cool and remove from pans. You can frost with any frosting you like. I use chocolate frosting.

Chocolate Frosting Instructions:

Mix all ingredients with mixer until spreading consistency. Spread on cake.

Recipe Source : https://shewearsmanyhats.com/