To find the best egg replacer, I decided to use my easy chocolate cake recipe as the base recipe and tested out different types of egg replacers to see which one made the best-tasting eggless cake. Keep in mind that if you decide to do your own testing with a different recipe, you might find that a different egg replacer works better for you.

Ingredients

Applesauce: The most important ingredient in this recipe is of course the unsweetened applesauce, which is what we are using in place of eggs but be sure to read the full blog post for other egg substitutes that you might want to try. 

Coffee: This enhances the chocolate flavor of the cake, and it does NOT taste like coffee. If you don't want to use coffee though, you can just use hot water. 

Cocoa powder: I'm using Hershey's unsweetened cocoa powder but you can use any kind you like.

Step-by-step instructions

This is a very easy, one-bowl cake recipe and is a great recipe for anyone who likes chocolate cake. You just add the wet ingredients to the dry ingredients, mix for two minutes, add the coffee and it's done! Ermine is my favorite frosting because it's light, fluffy, and not too sweet. Other good options for eggless frosting are my traditional American buttercream, stabilized whipped cream, or ganache chocolate frosting.

Making the cake

1. Preheat your oven to 350ºF and prepare two 8"x2" cake pans with cake goop or another preferred type of pan release and parchment paper. 
2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low for a few seconds until combined. You can also do this with a hand mixer and a large bowl if you prefer.
3. Add in the applesauce, buttermilk, oil, and vanilla, and mix on medium speed for 2 minutes. Scrape the bowl. 
4. Turn the mixer down to low and add in the hot coffee and mix until just it's just combined. 
5. Pour the batter into your prepared cake pans.
6. Bake the cakes in your preheated oven for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for about 15 minutes and then flip them out to cool on a wire rack. I wrap my cakes in plastic wrap and freeze them for at least 30 minutes to lock in moisture.

Making ermine frosting

1. Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it! 
2. Slowly add in your milk, whisk to combine, and bring your heat to medium-high. 
3. Bring the mixture to a simmer, whisk continuously until it is thick and pudding-like. Once it's simmering, cook for one minute more to make sure the flour taste is cooked out. 
4. (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl. Transfer the mixture into a heat-proof bowl or a shallow cake pan if you want it to cool down faster. 
5. Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool in the refrigerator for a few hours until it's completely cooled down. Or you can spread it onto a sheet pan and freeze it for 30 minutes to cool faster. If it's even a little warm it will melt your butter later.
6. Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes. 
7. Place the cooled flour mixture into a piping bag and slowly pipe it into your butter as you whip at medium speed. Incorporating the base slowly ensures a smooth buttercream. 
8. Add in your vanilla and salt, then mix until everything is light and creamy. If you have a lot of bubbles you can mix your frosting on low with the paddle attachment to make it smoother. Ermine frosting sets up after a few hours, so you'll want to use it immediately. It does not freeze or store well.

Assembling the cake

If you want more information on how to frost and fill your cake the first time, you can check out my tutorial on how to decorate your first cake.

1. Trim the domes off your cooled cake so it's nice and level.
2. Add a nice thick layer of your ermine frosting on top and make it even with your offset spatula.
3. Add your second layer of cake on top.
4. Frost the entire cake in a thin layer of ermine frosting and then refrigerate it for 15 minutes to set the crumb coat.
5. Apply your final coat of buttercream and smooth out the edges.
6. Use a 1M piping tip in a piping bag to add a rope border around the top of the cake and finish with some fun sprinkles. 
7. This cake can be stored at room temperature for up to 6 hours, then cover the cut part in plastic wrap and refrigerate.

Egg Replacements

Let's dive into some of my most successful experiments on my journey to find the best egg replacer.

What do eggs do?

Eggs have two jobs. To bind the ingredients together and create a structure that traps air and helps the cake rise. Egg yolks can also add flavor and moisture to a cake. So if we remove the eggs, we need to find something else that can do that job.

Applesauce

A common replacement for eggs is ¼ cup unsweetened applesauce per egg. The pectin in the applesauce acts as a binder much like an egg does while also adding moisture like an egg would.

This makes the best, rich chocolate flavor and texture in my opinion. The applesauce cake layer had a great taste, texture, and only a slight divot at the top of the cake.

Banana

My second test was with an unripe banana. I decided to go with a green banana since it's starchier and has more pectin than when it's ripe and the starches turn to sugar. The unripe banana actually worked really well but you could definitely taste the banana. Not a bad flavor at all but if you don't like bananas, it might not be the best choice. 

Pectin

So this got me thinking, maybe I could try STRAIGHT PECTIN. Why not right? I combined 1 Tablespoon of powdered pectin with 3 Tablespoons of water per egg.

The pectin didn't work QUITE as well as I had hoped. It fell a bit and was a bit crumbly but maybe after some tweaking of amounts of liquid and fat, it could work. The best part was that it didn't leave behind any aftertaste so it's definitely worth more experimenting.

Ground flax

Ground flax is another popular replacement. When combined with water and given time to rest, the flax makes a gluey substance that resembles the structure of an egg as well as some fat. I found that the flax was not quite strong enough to support the cake and it left behind an odd sort of flavor and texture. Flax might be better in cookies or muffins in my opinion. 

Yogurt/buttermilk

Another option is using Greek yogurt or buttermilk as a replacement. I actually thought the rise on this worked out really well. The cake was very moist and fudgy. The center fell a TINY bit but I think if I reduced the liquid a bit then it would be perfect so yogurt is another great option.

Tofu

The last thing we tested was blended tofu which worked surprisingly well but was a little dry and crumbly. You could add more fat to the recipe to account for the dryness. Maybe even half tofu, half applesauce.

Commercial egg replacer

I also tested just a traditional egg replacer and it did pretty well. It was a little dry but had good structure and is a really good option if you want to have a pretty good egg replacer on your shelf to use at any time. I used the Bobs Red Mill Commercial egg replacer but there are tons of brands out there. Just look for them in the baking aisle or buy them online.

The best egg replacers

Now that you know the results of my tests, you can do some of your own testing with your favorite recipe. Let me know if you find something that works for you!

The amounts listed below are equal to one egg

1. Commercial egg replacer - 1 Tablespoon replacer + 2 Tablespoons water
2. ¼ cup unsweetened applesauce + ½ teaspoon extra baking powder
3. ½ large ripe banana mashed + ½ teaspoon extra baking powder
4. 1T pectin powder + 3T water
5. 1 Tablespoon Ground Flax + 3 Tablespoons Water. Let sit for 5 minutes before using.
6. 4 Tablespoons Soy Yogurt
7. ¼ cup silken tofu blended (may need to add 2 ounces more oil, yogurt, or butter to the recipe for extra moisture)

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Eggless Chocolate Cake Recipe

How to make the best eggless chocolate cake recipe with ermine frosting. Tastes so good, you won't even notice it's eggless!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6 cups

Calories 1694kcal

Author Elizabeth Marek

Ingredients

Eggless Chocolate Cake

• 12 ounces all purpose flour
• 16 ounces granulated sugar
• 4.5 ounces natural cocoa powder like Hershey's
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 5 ounces unsweetened applesauce
• 9 ounces buttermilk or regular milk plus 1 Tablespoon of white vinegar
• 9 ounces hot coffee
• 5 ounces vegetable oil
• 1 Tablespoons vanilla extract

Ermine Buttercream

• 14 ounces granulated sugar
• 3 ounces all-purpose flour
• 16 ounces milk
• 16 ounces unsalted butter softened but not melted
• 2 teaspoons vanilla extract
• ½ teaspoon salt

US Customary - Metric

Instructions

Eggless Chocolate Cake

• Preheat your oven to 350ºF and prepare two 8"x2" cake pans with cake goop or another preferred type of pan release and parchment paper. 
• Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer with the paddle attachment. Mix on low for a few seconds until combined. You can also do this with a hand mixer and a large bowl if you prefer.
• Add in the applesauce, buttermilk, oil, and vanilla, and mix on medium speed for 2 minutes. Scrape the bowl. 
• Turn the mixer down to low and add in the hot coffee and mix until just it's just combined. 
• Pour the batter into your prepared cake pans.
• Bake the cakes in your preheated oven for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for about 15 minutes and then flip them out to cool on a wire rack. I wrap my cakes in plastic wrap and freeze them for at least 30 minutes to lock in moisture.

Making ermine frosting

• Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. Be careful not to burn it! 
• Slowly add in your milk, whisk to combine, and bring your heat to medium-high. 
• Bring the mixture to a simmer, whisk continuously until it is thick and pudding-like. Once it's simmering, cook for one minute more to make sure the flour taste is cooked out. 
• (Optional) If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl. Transfer the mixture into a heat-proof bowl or a shallow cake pan if you want it to cool down faster. 
• Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool in the refrigerator for a few hours until it's completely cooled down. Or you can spread it onto a sheet pan and freeze it for 30 minutes to cool faster. If it's even a little warm it will melt your butter later.
• Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes. 
• Place the cooled flour mixture into a piping bag and slowly pipe it into your butter as you whip at medium speed. Incorporating the base slowly ensures a smooth buttercream. 
• Add in your vanilla and salt, then mix until everything is light and creamy. If you have a lot of bubbles you can mix your frosting on low with the paddle attachment to make it smoother. Ermine frosting sets up after a few hours, so you'll want to use it immediately. It does not freeze or store well.

Assembling the cake

• Trim the domes off your cooled cake so it's nice and level.
• Add a nice thick layer of your ermine frosting on top and make it even with your offset spatula.
• Add your second layer of cake on top.
• Frost the entire cake in a thin layer of ermine frosting and then refrigerate it for 15 minutes to set the crumb coat.
• Apply your final coat of buttercream and smooth out the edges.
• Use a 1M piping tip in a piping bag to add a rope border around the top of the cake and finish with some fun sprinkles. 

Video

Notes

1. No buttermilk? You can make your own buttermilk 
2. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
3. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
4. Make your own pan release (cake goop!) The best pan release ever! 
5. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
6. A stand mixer works best for this cake recipe, but you can also use a hand mixer. Just go by look and consistency instead of time while mixing, you will have to mix for longer. I use a Bosch Universal Plus mixer!

Nutrition

Serving: 1slice | Calories: 1694kcal | Carbohydrates: 218g | Protein: 16g | Fat: 92g | Saturated Fat: 62g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 1041mg | Potassium: 735mg | Fiber: 9g | Sugar: 151g | Vitamin A: 2089IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 7mg

The post Eggless Chocolate Cake appeared first on Sugar Geek Show.

What makes this cake extra special is the boost of lime flavor! Using lime zest in your recipe will get a more concentrated flavor, resulting in a cake that's packed with bold summer flavors you will love!  If you're familiar with my fresh strawberry cake recipe then this will be very similar.

Special Ingredients

Blackberries: You can use fresh or frozen blackberries to make the puree in this cake. Frozen berries are flash-frozen at the peak of ripeness, so they have the best flavor. It's best to use fresh, juicy blackberries for the center and top of the cakes.

Lime: I really like the combination of blackberry and lime because the tartness brings out the flavor of the berries. You can also use lemon juice and lemon zest instead if you prefer to make a lemon blackberry cake. You could also switch out the berries in my lemon blueberry cake too!

Buttermilk: The acidity in buttermilk not only breaks down the gluten structure, making baked goods more tender, but it also adds a delicious flavor. If you do not have buttermilk you can make your own buttermilk substitute using milk and white vinegar or substituting sour cream.

Step-by-step Instructions

The key to blackberry cake is making a puree of concentrated blackberry flavor, and mixing that into our cake and buttercream. I recommend making the puree first, then the cakes, and making the buttercream while the cakes are cooling.

Making Blackberry Puree

1. Combine lime juice and cornstarch to make a slurry and mix until there are no lumps.  
2. Mix the blackberries and salt in a saucepan and use an immersion blender to make the filling smooth.  
3. Turn on the heat and cook down the berries. Keep stirring to keep the puree from cooking too quickly on the bottom of the pan.
4. Once the puree has thickened up slightly, remove it from the heat and stir in the lime zest. 
5. Transfer the puree to a large bowl to cool to room temperature. You will use about 6 Tablespoons of the puree to add to your cake. About ¼ to ½ cup of puree will be for the buttercream. If you choose to strain the seeds out of all of the puree, add a couple of extra ounces of berries to account for the loss in straining. I chose to leave the seeds in for the cake and strain the seeds out for the buttercream. The seeds can be left in for the buttercream too, your choice. 
6. Store leftover puree in the fridge for up to a week or freeze for 6 months.

Making Blackberry Cake

1. Heat oven to 335º F/168º C and prepare two 8"x2" round cake pans with cake goop or another pan release and parchment paper if you prefer.
2. Measure out the buttermilk and place 4 oz in a separate measuring cup. Add the oil to the 4oz of buttermilk and set aside. 
3. Add your eggs and lime zest to the remaining milk and gently whisk to combine. Keep the lime juice separate, you will add this at the end. 
4. Place the flour, sugar, baking soda, and salt into the bowl of your stand mixer with the paddle attachment. I'm using my Bosch universal plus mixer but you can use a hand mixer, just mix for longer. 
5. Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let everything mix until it looks like coarse sand. 
6. Add your milk/oil mixture all at once to the flour mixture. Mix on medium (speed 4 on KitchenAid) for 1 full minute to develop the structure. Don't worry, this will not over-mix the cake. Because it is AP flour you do not need to mix as long as cake flour (more gluten, less time needed). 
7. Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
8. Slowly add in the rest of your milk/eggs/zest ingredients in 3 parts. Next, pour in the lime juice with the last addition of liquid, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
9. Fill your pans ½ full with cake batter.
10. Spoon about 2 tablespoons of room-temperature puree over the batter. Use a small spatula or knife to gently fold the puree in to create a swirl effect into the batter.
11. Add the floured blackberries to the top of the batter. Do not push them down as their weight will cause them to sink anyway as the cake heats up. 
12. Place the cakes in the preheated oven. I start by baking for 30 minutes for  6" and 8" cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I'm close and then it's every 1 minute. Cakes are done when a toothpick inserted in the center comes out with a few crumbs. 
13. After the cakes have cooled for 10 minutes or the pans are cool enough to touch, place a wire rack on top and flip the cakes over to remove them from the pans. Let them rest on a cooling rack to cool completely, or wrap in plastic wrap and chill in the freezer.

Making Blackberry Buttercream

1. Strain out the seeds of the blackberry filling. This is optional but it will make a smoother texture when scraping the sides.
2. Place the egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment and whip on high speed for 3-5 minutes. An electric mixer and a large mixing bowl will also work, just mix for longer. 
3. Add the softened butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white, about 8 to 10 minutes.
4. Add about ½ cup of the blackberry purée to the buttercream and continue to whip until combined. 
5. Mix in about 1-2 drops of pink food coloring to enhance the color if you choose. 
6. Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
7. Stored it in an airtight container for up to a week in the refrigerator or for 3 months in the freezer. 

Decorating the Cake

If you haven't ever decorated a cake before, you might want to check out my blog post on how to decorate your first cake. It goes over everything from tools to techniques.

1. Once your cakes are chilled, trim off the dome and brown edges of the cake. This is optional but makes for pretty slices. 
2. Place your first cake layer onto a board.
3. Spread on about ¼" of your blackberry buttercream.
4. Layer some fresh blackberries into the buttercream.
5. Spread some more buttercream on top of the blackberries and then add your next layer of cake.
6. Repeat the process with layer two and then add your final layer of cake on top. 
7. Cover the whole cake in a thin layer of buttercream. This is the crumb coat. 
8. Place the cake into the fridge or freezer for 20 minutes to set the buttercream layer.
9. Apply your final coat of buttercream and use a bench scraper and offset spatula to make it nice and smooth.
10. Decorate the top of the cake with more dollops of buttercream, fresh berries and some lime zest. I used a 1M piping tip for this design. 
11. Store your blackberry cake in the fridge until you're ready to serve it. It's best to eat soft cake, so make sure you take it out of the fridge a few hours before you serve it. Cold butter makes a cold cake taste dry!

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Blackberry Lime Cake

The best blackberry cake is made with fresh blackberries and a hint of lime. This incredibly moist and tender cake goes so well with a scoop of vanilla ice cream on a hot summer day.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Decorating time 1 hour hour

Total Time 2 hours hours

Servings 8 cups

Calories 1550kcal

Author Elizabeth Marek

Equipment

• 2 8"x2" round cake pans or three 6" pans
• Stand mixer with paddle and whisk attachments
• Immersion blender

Ingredients

Blackberry Cake

• 8 ounces buttermilk slightly warm
• 3 ounces vegetable oil
• 3 large eggs room temperature
• 1 Tablespoon lime zest (About 1 lime)
• 1 Tablespoon lime juice
• 12 ounces all-purpose flour
• 11 ounces granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 8 ounces unsalted butter softened
• 2 Tablespoons all-purpose flour (For dusting on blackberries)
• 4 ounces blackberries (You can use frozen, but don't thaw them)

Blackberry Puree

• 16 ounces fresh or frozen blackberries
• 1 tablespoon lime zest
• 2 tablespoon lime juice
• 1 tablespoon corn starch
• ⅛ teaspoon salt

Blackberry Buttercream Frosting

• 24 ounces unsalted butter room temperature (You can use salted butter but it will affect the taste and you need to leave out additional salt)
• 24 ounces powdered sugar sifted if not from a bag
• 2 teaspoons vanilla extract
• 6 ounces pasteurized egg whites room temperature
• 2 ounces blackberry puree (You can add more if you want to)
• 1 drop Americolor electric pink food coloring (Optional)

US Customary - Metric

Instructions

Blackberry Puree

• Combine lime juice and cornstarch to make a slurry and mix until there are no lumps.  
• Mix the blackberries and salt in a saucepan and use an immersion blender to make the filling smooth.  
• Turn on the heat and cook down the berries. Keep stirring to keep the puree from cooking too quickly on the bottom of the pan.
• Once the puree has thickened up slightly, remove it from the heat and stir in the lime zest. 
• Transfer the puree to a large bowl to cool to room temperature. You will use about 6 Tablespoons of the puree to add to your cake. About ¼ to ½ cup of puree will be for the buttercream. If you choose to strain the seeds out of all of the puree, add a couple of extra ounces of berries to account for the loss in straining. I chose to leave the seeds in for the cake and strain the seeds out for the buttercream. The seeds can be left in for the buttercream too, your choice. 
• Store leftover puree in the fridge for up to a week or freeze for 6 months.

Making Blackberry Cake

• Heat oven to 335º F/168º C and prepare two 8"x2" round cake pans with cake goop or another pan release and parchment paper if you prefer.
• Measure out the buttermilk and place 4 oz in a separate measuring cup. Add the oil to the 4oz of buttermilk and set aside. 
• Add your eggs and lime zest to the remaining milk and gently whisk to combine. Keep the lime juice separate, you will add this at the end. 
• Place the flour, sugar, baking soda, and salt into the bowl of your stand mixer with the paddle attachment. I'm using my Bosch universal plus mixer but you can use a hand mixer, just mix for longer. 
• Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let everything mix until it looks like coarse sand.
• Add your milk/oil mixture all at once to the flour mixture. Mix on medium (speed 4 on KitchenAid) for 1 full minute to develop the structure. Don't worry, this will not over-mix the cake. Because it is AP flour you do not need to mix as long as cake flour (more gluten, less time needed). 
• Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
• Slowly add in the rest of your milk/eggs/zest ingredients in 3 parts. Next, pour in the lime juice with the last addition of liquid, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny. 
• Fill your pans ½ full with cake batter.
• Spoon about 2 tablespoons of room-temperature puree over the batter. Use a small spatula or knife to gently fold the puree in to create a swirl effect into the batter.
• Add the floured blackberries to the top of the batter. Do not push them down as their weight will cause them to sink anyway as the cake heats up. 
• Place the cakes in the preheated oven. I start by baking for 30 minutes for  6" and 8" cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I'm close and then it's every 1 minute. Cakes are done when a toothpick inserted in the center comes out with a few crumbs. 
• After the cakes have cooled for 10 minutes or the pans are cool enough to touch, place a wire rack on top and flip the cakes over to remove them from the pans. Let them rest on a cooling rack to cool completely, or wrap in plastic wrap and chill in the freezer.

Making Blackberry Buttercream

• Strain out the seeds of the blackberry filling. This is optional but it will make a smoother texture when scraping the sides.
• Place the egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment and whip on high speed for 3-5 minutes. An electric mixer and a large mixing bowl will also work, just mix for longer. 
• Add the softened butter in small chunks then vanilla and salt. Whip on high until light and fluffy and white, about 8 to 10 minutes.
• Add about ½ cup of the blackberry purée to the buttercream and continue to whip until combined. 
• Mix in about 1-2 drops of pink food coloring to enhance the color if you choose. 
• Optional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
• Stored it in an airtight container for up to a week in the refrigerator or for 3 months in the freezer. 

Decorating the blackberry cake

• Once your cakes are chilled, trim off the dome and brown edges of the cake. This is optional but makes for pretty slices. 
• Place your first cake layer onto a board.
• Spread on about ¼" of your blackberry buttercream.
• Layer some fresh blackberries into the buttercream.
• Spread some more buttercream on top of the blackberries and then add your next layer of cake.
• Repeat the process with layer two and then add your final layer of cake on top.  
• Cover the whole cake in a thin layer of buttercream. This is the crumb coat.  
• Place the cake into the fridge or freezer for 20 minutes to set the buttercream layer.
• Apply your final coat of buttercream and use a bench scraper and offset spatula to make it nice and smooth.
• Decorate the top of the cake with more dollops of buttercream, fresh berries and some lime zest. I used a 1M piping tip for this design. 

Video

Notes

1. To keep the blackberries and puree from turning blue and green during baking the acidity level had to be higher, when the acidic berries touch the alkaline they oxidize and turn green. Lowering the alkalinity of the batter kept the blackberries that nice deep purple red color. 
2. I used AP flour in this recipe because the cake needed just a little more structure to hold those big juicy berries. AP flour has more protein, less starch, so is just a little stronger than cake flour. The higher acid in the batter tenderizes the gluten proteins as well, so you do not end up with a tough cake. Too much acid in the batter will cause the protein to become too weak and the cake will be crumbly and dense. It's a very fine balance to find the right texture and keep the colors bright!

Nutrition

Serving: 1cup | Calories: 1550kcal | Carbohydrates: 168g | Protein: 12g | Fat: 96g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 317mg | Sodium: 572mg | Potassium: 301mg | Fiber: 5g | Sugar: 128g | Vitamin A: 3137IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 3mg

The post Blackberry Cake appeared first on Sugar Geek Show.

Olive Oil Cake Ingredients

Olive oil is obviously key to an olive oil cake, so you want to use good quality oil. Technically, it would also work to use canola or vegetable oil, but you won't get that rich flavor as you would from extra-virgin olive oil.

Buttermilk powder adds a little bit of tang to this recipe. It also adds lightness to the cake and helps lead to a better texture.

Lemon zest is optional, but you'd be surprised how much citrus flavor can come from zest alone. Orange zest or other flavorings would also be yummy.

Making the Lemon Olive Cake

1. Preheat the oven to 350°F and coat an 8" cake pan with cake goop or parchment paper. You can also use a springform pan or loaf pan if you prefer, just adjust the baking time. 
2. Mix the eggs and granulated sugar in a bowl of a stand mixer with the whisk attachment on medium speed and mix until it's light in color and fluffy.
3. Slowly drizzle the olive oil in between the whisk blades and the side of the bowl and mix until combined. 
4. Switch to the paddle attachment and add the water, lemon extract, vanilla extract, and lemon zest, then mix until combined.
5. Add the flour, buttermilk powder, baking soda, and salt to a large bowl and whisk it to combine.
6. Pour the dry ingredients into the wet ingredients while mixing on low, and mix until combined.
7. Pour the cake batter into the prepared pan and spread out the top with a spatula.
8. Bake the cake for 45 to 50 minutes until it's golden brown and a toothpick comes out of the center clean. 
9. Cool the cake in the pan for 10 minutes, then flip it out onto a wire rack to cool completely. If you're making it ahead, wrap it in plastic wrap and freeze it until you're ready to serve. 
10. Place the cake on a serving plate and dust the top of the cake with powdered sugar. I put a little paper heart in the center to make this fun pattern. You can also top it with fresh lemons, lemon curd, or fresh berries. 
11. Store it in an airtight container at room temperature for up to five days. You can refrigerate it if you'd like, but this cake tastes best at room temperature. 

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Lemon Olive Oil Cake

This lemon olive oil cake recipe comes together in less than 1 hour with simple ingredients you already have at home. The perfect cake for a weeknight, a special occasion, or a dinner party.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 cups

Calories 655kcal

Author Elizabeth Marek

Equipment

• 1 8" x 2" cake pan

Ingredients

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup extra-virgin olive oil
• ½ cup water
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1.5 cups all purpose flour
• 1 lemon zest
• 1.5 teaspoons baking powder
• ½ teaspoon kosher salt
• ⅛ cup buttermilk powder
• ¼ cup powdered sugar for dusting

US Customary - Metric

Instructions

• Preheat the oven to 350°F and coat an 8" cake pan with cake goop or parchment paper. You can also use a springform pan or loaf pan if you prefer, just adjust the baking time. 
• Mix the eggs and granulated sugar in a bowl of a stand mixer with the whisk attachment on medium speed and mix until it's light in color and fluffy. 
• Slowly drizzle the olive oil in between the whisk blades and the side of the bowl and mix until combined. 
• Switch to the paddle attachment and add the water, lemon extract, vanilla extract, and lemon zest, then mix until combined.
• Add the flour, buttermilk powder, baking soda, and salt to a large bowl and whisk it to combine.
• Pour the dry ingredients into the wet ingredients while mixing on low, and mix until combined.
• Pour the cake batter into the prepared pan and spread out the top with a spatula.
• Bake the cake for 45 to 50 minutes until it's golden brown and a toothpick comes out of the center clean. 
• Cool the cake in the pan for 10 minutes, then flip it out onto a wire rack to cool completely. If you're making it ahead, wrap it in plastic wrap and freeze it until you're ready to serve. 
• Place the cake on a serving plate and dust the top of the cake with powdered sugar. I put a little paper heart in the center to make this fun pattern. You can also top it with fresh lemons, lemon curd, or fresh berries. 
• Store it in an airtight container at room temperature for up to five days. You can refrigerate it if you'd like, but this cake tastes best at room temperature. 

Notes

1. Use a good quality extra-virgin olive oil. Technically canola or vegetable oil would work, but you won't get the same flavor.
2. Fresh fruit and powdered sugar are the perfect, light toppings for an olive oil cake. It doesn't need anything heavy like buttercream, but whipped cream frosting, lemon curd, or ice cream would also pair nicely. 
3. Make your own pan release (cake goop!) The best pan release ever! 
4. Use a scale to weigh your ingredients for the most accurate recipe. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
5. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 1cup | Calories: 655kcal | Carbohydrates: 84g | Protein: 11g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 368mg | Potassium: 318mg | Fiber: 1g | Sugar: 47g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 3mg

The post Lemon Olive Oil Cake appeared first on Sugar Geek Show.

Not all cakes need butter to be delicious! It’s bright white on the inside with a golden brown crumb around the exterior. This tall, tender, and timeless cake has a cloud-like crumb and light flavor, the perfect cake for fresh fruit. Making this cake at home is easy and you’ll love the result, perfect for snacking or an amazing dessert.

Ingredients

Egg whites are the main ingredient in this angel food cake recipe. There are no leaving agents, so the egg whites and sugar whipped into a meringue is all of the structure of the cake. A small amount of flour is then folded into the egg whites to make the cake. You can use fresh egg whites carefully separated from the egg yolk or you can use pasteurized egg whites from a box. The fresh ones will whip up a little higher, but I tested both and they both make a nice angel food cake.

Cake flour has the least amount of protein so it makes a really light texture. Also, you don't agitate the flour much, just barely fold it in and then bake it. This is what gives the angel food cake that spongy light-as-air texture.

Cream of tartar is an acid, a byproduct of fermenting grapes into wine. Its scientific name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid. The added acid to the egg whites helps the protein stabilize, allowing the stiff peaks to hold up while folding and baking.

How to Separate an Egg

1. Set up 3 bowls, one for the yolks, one to crack the whites into, and one for all the egg whites. The reason we have the 2nd and 3rd bowls is if you mess up and accidentally get some yolk in the 2nd bowl, it won't ruin all of your already separated eggs.
2. Crack the egg on a flat surface and gently break it apart with two hands. Then hold it over the 2nd bowl and slowly move the yolk back and forth between the two eggshells. Be careful to not break the yolk. Once all the white is in the 2nd bowl, add the yolk to the 1st bowl and pour the whites into the 3rd bowl. Repeat until all your eggs are separated. Save your leftover egg yolks to make lemon curd or pastry cream or French buttercream. Egg yolks can be stored in the fridge for up to three days.

Making Angel Food Cake

1. Preheat your oven to 375ºF. It's important that the oven is fully pre-heated before you put the cake in the oven, which can take up to 30 minutes. 
2. To ensure your bowl and whisk are clean, wipe them out with a clean towel and some white vinegar to remove any bits of fat that might be there. 
3. Sift together the first quantity of sugar, flour, and cornstarch into a large bowl and set it aside.
4. Weigh the egg whites into the bowl of a stand mixer with a food scale. Whip with the whisk attachment on medium for 30 seconds until they start to get foamy. 
5. Reduce the speed to low and add in your cream of tartar, salt, and vanilla.
6. Continue mixing on low and begin sprinkling in the second amount of remaining sugar. 
7. Increase to medium speed and whip the mixture to soft but firm peaks. They should look glossy and moist and the peaks should gently fold over when you scoop them.
8. Sift the dry ingredients into the egg mixture about ⅓ cup at a time and gently fold them together with a rubber spatula. Refer to the video to see how to fold properly. The idea is to avoid knocking any air out of the meringue while folding to keep the batter very fluffy. 
9. Repeat this sifting and folding process until all of the flour mixture has been folded into the meringue.
10. Carefully pour the angel food cake batter into an ungreased tube pan (ungreased angel food cake pan). You need the cake to stick to the sides of the pan to help it rise while it's baking.
11. Slide a knife or offset spatula through the batter to pull out any big air bubbles that might be trapped in there. Smooth the top with a spoon so the batter is level.
12. Bake the angel food cake in the oven on the center rack for 40-45 minutes or until the top is lightly golden brown and the top springs back when you touch it. 
13. Take the cake out of the oven and cool it upside down for about 1 hour. Some tube pans have little feet that hold the pan upside down or the center tube might just be a little taller than the sides. If your pan doesn't have these options you can cool the pan upside down on a wine bottle to keep it elevated. Cooling the cake upside down helps the cake keep its volume.
14. Once the pan is completely cool, you can slide a butter knife between the cake and the pan to detach the cake. If it's an invert pan with a removable bottom, you can push it out now or just give the cake a couple of gentle shakes to get the cake to come out.  
15. I like to dust the top of the cake with some powdered sugar and add some whipped cream and fresh strawberries but the possibilities are endless! This is easiest to slice with a serrated knife.
16. Store the cake at room temperature for up to 4 days (without whipped cream) in an airtight container or covered it with plastic wrap.

Frequently Asked Questions

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Recipe

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Angel Food Cake Recipe

This angel food cake recipe makes the lightest, fluffiest, and most cloud-like cake you'll ever taste. This homemade Angel food cake is fat-free and has very little flour so it's also one of the healthiest dessert options.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

cooling 1 hour hour

Total Time 3 hours hours

Servings 10 cups

Calories 345kcal

Author Elizabeth Marek

Equipment

• Stand mixer or hand mixer
• Whisk Attachment

Ingredients

Angel Food Cake Recipe

• 1 ½ cups egg whites (fresh or pastuerized)
• 1 teaspoon cream of tartar
• ¼ teaaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup sugar first quantity
• ¾ cup sugar second quantity
• 1 ¼ cup cake flour
• ¼ cup cornstarch

Strawberry Topping

• 2 cups fresh strawberries trimmed and quartered
• ½ cup sugar
• ½ teaspoon lemon zest
• 1 teaspoon lemon juice

Whipped Cream

• 1 cup heavy whipping cream
• ¼ cup powdered sugar

US Customary - Metric

Instructions

Strawberry Topping

• Combine the strawberries, sugar, zest, and lemon juice together in a bowl and set aside while the angel food cake is cooling. The sugar will dissolve over time and create a delicious syrup!

How to Separate an Egg

• Set up 3 bowls, one for the yolks, one to crack the whites into, and one for all the egg whites. The reason we have the 2nd and 3rd bowls is if you mess up and accidentally get some yolk in the 2nd bowl, it won't ruin all of your already separated eggs.
• Crack the egg on a flat surface and gently break it apart with two hands. Then hold it over the 2nd bowl and slowly move the yolk back and forth between the two eggshells. Be careful to not break the yolk. Once all the white is in the 2nd bowl, add the yolk to the 1st bowl and pour the whites into the 3rd bowl. Repeat until all your eggs are separated. Egg yolks can be stored in the fridge for up to three days.

Making Angel Food Cake

• Preheat your oven to 375ºF. It's important that the oven is fully pre-heated before you put the cake in the oven, which can take up to 30 minutes. 
• To ensure your bowl and whisk are clean, wipe them out with a clean towel and some white vinegar to remove any bits of fat that might be there. 
• Sift together the first quantity of sugar, flour, and cornstarch into a large bowl and set it aside.
• Weigh the egg whites into the bowl of a stand mixer with a food scale. Whip with the whisk attachment on medium for 30 seconds until they start to get foamy. 
• Reduce the speed to low and add in your cream of tartar, salt, and vanilla.
• Continue mixing on low and begin sprinkling in the second amount of remaining sugar. 
• Increase to medium speed and whip the mixture to soft but firm peaks. They should look glossy and moist and the peaks should gently fold over when you scoop them. 
• Sift the dry ingredients into the egg mixture about ⅓ cup at a time and gently fold them together with a rubber spatula. Refer to the video to see how to fold properly. The idea is to avoid knocking any air out of the meringue while folding to keep the batter very fluffy. 
• Repeat this sifting and folding process until all of the flour mixture has been folded into the meringue.
• Carefully pour the angel food cake batter into an ungreased tube pan. You need the cake to stick to the sides of the pan to help it rise while it's baking.
• Slide a knife or offset spatula through the batter to pull out any big air bubbles that might be trapped in there. Smooth the top with a spoon so the batter is level.
• Bake the angel food cake in the oven on the center rack for 40-45 minutes or until the top is lightly golden brown and the top springs back when you touch it. 
• Take the cake out of the oven and cool it upside down for about 1 hour. Some tube pans have little feet that hold the pan upside down or the center tube might just be a little taller than the sides. If your pan doesn't have these options you can cool the pan upside down on a wine bottle to keep it elevated. Cooling the cake upside down helps the cake keep its volume.
• Once the pan is completely cool, you can slide a butter knife between the cake and the pan to detach the cake. If it's an invert pan with a removable bottom, you can push it out now or just give the cake a couple of gentle shakes to get the cake to come out.  
• I like to dust the top of the cake with some powdered sugar and add some whipped cream and fresh strawberries but the possibilities are endless! This is easiest to slice with a serrated knife.
• Store the cake at room temperature for up to 4 days (without whipped cream) in an airtight container or covered it with plastic wrap.

Video

Notes

1. BEFORE YOU START – For best results, use a food scale to weigh your ingredients. Converting this recipe to cups could lead to failure. Read my blog post on how to use a scale for more information.
2. I'm using my Bosch Universal Plus mixer for this recipe, you can use a KitchenAid mixer with a metal bowl or a hand mixer. 
3. There is no baking powder or rising ingredient in this recipe. The only thing that creates lift is the egg whites, so be sure to whip them up to be super light and fluffy. All the air is going to give the cake its lift! 
4. Make sure you use a metal bowl to make the meringue, and that the bowl is super clean. Any grease will prevent your egg whites from whipping up. You can even wipe it out with a little bit of white vinegar to be extra cautious.
5. Remember to not let a speck of egg yolk into your egg whites. Any lingering yolks could stop your meringue from whipping up.
6. You can use pasteurized egg whites instead of fresh. If you use pasteurized, you MUST also use cream of tartar to help stabilize. 
7. The cornstarch in this recipe helps to keep the cake super light and fluffy and not too dense or "eggy."
8. When folding your meringue and flour together, sweep underneath the meringue with a spatula and gently drag up through the center to fold on top. Be careful to never smash or mix vigorously, be patient! 
9. DO NOT GREASE YOUR PAN! Angel food cake cools upside down, so it actually needs to stick to the sides of the pan. This ensures that the cake doesn’t collapse in on itself while cooling.
10. A tube pan is best to use for angel food cake. The large tube in the center helps bring some of the heat up through the middle of the cake, baking it faster and more evenly. You cannot use a bundt cake pan, but you can use a 9”x5” if needed.

Nutrition

Serving: 8ounces | Calories: 345kcal | Carbohydrates: 61g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 193mg | Fiber: 1g | Sugar: 45g | Vitamin A: 354IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 0.4mg

The post Angel Food Cake Recipe appeared first on Sugar Geek Show.

Ever since I made my Oreo ice cream cake, I've been obsessed with making more and more ice cream cakes! They are SO easy and fun! If you don't want to make an ice cream cake though, just divide the batter into 3 bowls when coloring them and leave one white layer for the center.

PRO TIP – You definitely want to make this cake at least 1 day in advance because you have to freeze the cake and ice cream layers before you assemble it. Ideally, the cake should be totally frozen (at least 6 hours) before you serve it to prevent premature melting.

Ingredients

Buttermilk: This vanilla cake recipe is my white velvet buttermilk cake which I often use to make colored layers of cake. Buttermilk tenderizes the gluten in the cake flour, which is already soft, creating a melt-in-your-mouth feel with this cake crumb. Learn how to make your own with milk and vinegar, sour cream, or Greek yogurt in my buttermilk substitutes blog post.

Cake Flour: This recipe works best with cake flour because the layers are nice and moist. If you can't find cake flour in your area then I recommend you try my white cake recipe or doctored white cake mix which uses all-purpose flour. The cake is a bit more firm but still very very tasty.

Ice Cream: The best part about this cake is that you can use any flavor of ice cream, as long as it's white! Cookies and cream, cookie dough, or chocolate chips would also be delicious.

Whipped Cream: Any type of whipped-topping like stabilized whipped cream, CoolWhip, or Bettercreme is going to work well with ice cream cake because it doesn't get too hard while frozen. If you're traveling a long distance with your cake, use a more stable buttercream like easy buttercream or American buttercream frosting.

Food Coloring: I like using Americolor food coloring gel but you can use whatever colors you like. Just keep in mind that some blue food coloring might look more purple or green once it's baked. That's why I recommend using Americolor super red for the red cake, and electric blue food coloring because I know it bakes up a nice bright, true blue.

How to make a red, white, and blue cake

If you're making this into an ice cream cake, I recommend a two-day process. First, make the cake layers and let them cool, then make the ice cream layer and let that chill for 6 hours, assemble the cakes and cover the whole cake in whipped cream and decorate with some sprinkles. If you don't want to make the ice cream layer, divide the batter into 3 bowls and leave one of them white, just bake for less time!

Making the Red and Blue Cake Layers

1. Preheat your oven to 335ºF (170ºC) and prepare two 8"x2" cake pans with cake goop or your preferred pan release.
2. Bring your buttermilk, egg whites, and butter to room temperature (a little warm is even better) so that your ingredients mix together smoothly and your cake bakes up properly. If you don't have buttermilk, check out my buttermilk substitutes blog post for alternatives.
3. Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with the paddle attachment. 
4. Divide your buttermilk in half. Combine ½ of the buttermilk with the oil and set aside. 
5. Combine the other ½ of the buttermilk, egg whites, and vanilla extract together, whisk to break up the eggs, and set aside.  
6. Add your softened butter to the dry ingredients and mix on low until the mixture resembles coarse sand.
7. Add in your buttermilk/oil mixture and let it mix until the dry ingredients are moistened, then bump the speed up to medium (setting 4 on my KitchenAid, speed 2 on my Bosch) and let it mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake may not rise properly. The batter should look white and fluffy and not broken or curdled.
8. Scrape the sides of the bowl and then reduce the speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. Mix until everything is combined. The finished cake batter should look smooth and not curdled. 
9. Divide your cake batter evenly into two bowls. I like to weigh my cake pans so that I know each layer is even.
10. Add 1 Tablespoon of red food coloring to the first bowl and stir until fully mixed. I like the Super Red gel food color by Americolor.
11. Add 1 Tablespoon of electric blue food coloring to the second bowl and stir until fully mixed.
12. Pour each cake batter into a prepared 8"x2" round cake pan.
13. Bake the layers for 30-35 minutes or until the center bounces back when you lightly touch it. 
14. Once your layer is baked, remove it from the oven and immediately tap it on the countertop to release excess air. This helps prevent shrinking as the cake cools.
15. Let the cake cool for 10-15 minutes in the pan and then flip the cake out onto a wire rack.
16. Once your cake has cooled down a little, carefully trim off the dome of your cake layer so it's nice and flat on top.
17. Wrap your warm cake in plastic wrap and place it into the freezer until it's time to assemble the red white and blue ice cream cake. PRO TIP – Freezing your cake while it's still warm locks in the moisture, you can then freeze your cake for a few days without it drying out.

Making the Ice Cream layer

1. Take the ice cream out of the freezer 30 minutes before you need to use it to allow it to soften.
2. Cover the inside of an 8" cake pan in aluminum foil or parchment paper. 
3. Spread the softened ice cream into the cake pan evenly and smooth out the top. 
4. Place it back into the freezer overnight or for a minimum of 6 hours.

Making Stabilized Whipped Cream

1. Sprinkle the gelatin over the water and let it bloom for 5 minutes. If you don't want to use gelatin, check out my stabilized whipped cream blog post for 5 other substitutes.
2. Microwave the gelatin for 15 seconds and then stir. If the gelatin isn't fully melted continue melting in 5-second increments until the liquid is clear. Don't over-heat it.
3. Add 1 Tablespoon of cream to the gelatin and stir to combine. Set aside while you make the whipped cream.
4. Begin whipping your heavy whipping cream in the bowl of your stand mixer with the whisk attachment on medium speed.
5. Once the whipped cream is thick and foamy, add in the powdered sugar and the vanilla.
6. Continue whipping the cream until you see lines beginning to form in the surface of the cream (soft peaks).
7. Reduce the speed to low and then begin drizzling in the melted gelatin in a steady stream.
8. Continue mixing until firm peaks (holding their shape but still creamy) form but don't over-mix it or it will begin to curdle and turn to butter.

Assembling the Cake

1. Place your frozen blue layer cake onto your cake platter or cake board and apply a thin layer of whipped cream to the top.
2. Unwrap your ice cream layer from the foil and place it on top of the blue layer, then spread another thin layer of whipped cream on top.
3. Add the second layer of cake on top.
4. Cover the outside of the cake with more whipped cream and smooth it out with your offset spatula and bench scraper. If it starts to melt, freeze it after doing the crumb coat before doing a final coat of frosting on the entire cake.
5. Pipe the remaining frosting with a 1M piping tip and piping bag to make a cute shell border. 
6. Place the red white and blue ice cream cake into the freezer until you're ready to serve it.
7. Right before serving, you can add some patriotic sprinkles, fresh berries, and fresh strawberries on the outside and on top of the cake. Leave this part to the end so that the berries don't get all soggy and the sprinkles don't melt and get weird-looking after being frozen. 

FAQ

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Red White And Blue Ice Cream Cake

Red and blue layers of moist vanilla cake and vanilla ice cream make the most festive 4th of July cake ever! You won't believe how easy it is to make your own ice cream cake!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

freezing 1 day day

Total Time 1 day day 50 minutes minutes

Servings 8 cups

Calories 208kcal

Author Elizabeth Marek

Equipment

• Stand Mixer
• Two 8"x2" cake pans
• Tin foil
• Bench scraper or spatula

Ingredients

Cake Ingredients

• 14 ounces cake flour
• 13 ounces granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• 5 ounces egg whites room temperature
• 4 ounces vegetable oil
• 10 ounces buttermilk slightly warm and divided into two cups evenly
• 6 ounces butter unsalted and softened
• 2 teaspoons vanilla
• 1 Tablespoon super red food coloring, I use Americolor gel colors
• 1 Tablespoon electric blue food coloring

Ice Cream Layer

• 48 ounces vanilla ice cream

Stabilized Whipped Cream

• 16 ounces Heavy Whipping Cream
• 3 ounces Powdered Sugar
• 1 ½ teaspoons Vanilla
• 1 ½ teaspoons Powdered Gelatin I use KNOX
• 2 Tablespoons Cool Water
• 1 ½ teaspoons Heavy Whipping Cream
• 2 Tablespoons Red White And Blue Sprinkles For garnish

US Customary - Metric

Instructions

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Learn more about how and why to use a scale for baking in my tutorial.

Making the Red and Blue Cake Layers

• Preheat your oven to 335ºF (170ºC) and prepare two 8"x2" cake pans with cake goop or your preferred pan release.
• Bring your buttermilk, egg whites, and butter to room temperature (a little warm is even better) so that your ingredients mix together smoothly and your cake bakes up properly. If you don't have buttermilk, check out my buttermilk substitutes blog post for alternatives.
• Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with the paddle attachment. 
• Divide your buttermilk in half. Combine ½ of the buttermilk with the oil and set aside. 
• Combine the other ½ of the buttermilk, egg whites, and vanilla extract together, whisk to break up the eggs, and set aside.  
• Add the softened butter to the dry ingredients and mix on low until the mixture resembles coarse sand. 
• Add in your buttermilk/oil mixture and let it mix until the dry ingredients are moistened, then bump the speed up to medium (setting 4 on my KitchenAid, speed 2 on my Bosch) and let it mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake may not rise properly. The batter should look white and fluffy and not broken or curdled.
• Scrape the sides of the bowl and then reduce the speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. Mix until everything is combined. The finished cake batter should look smooth and not curdled. 
• Divide your cake batter evenly into two bowls. I like to weigh my cake pans so that I know each layer is even. 
• Add 1 Tablespoon of red food coloring to the first bowl and stir until fully mixed. I like the Super Red gel food color by Americolor.
• Add 1 Tablespoon of electric blue food coloring to the second bowl and stir until fully mixed. 
• Pour each cake batter into the cake pans.
• Bake the layers for 30-35 minutes or until the center bounces back when you lightly touch it. 
• Once your layer is baked, remove it from the oven and immediately tap it on the countertop to release excess air. This helps prevent shrinking as the cake cools.
• Let the cake cool for 10-15 minutes in the pan and then flip the cake out onto a wire rack.
• Once your cake has cooled down a little, carefully trim off the dome of your cake layer so it's nice and flat on top. 
• Wrap your warm cake in plastic wrap and place it into the freezer until it's time to assemble the red white and blue ice cream cake. PRO TIP – Freezing your cake while it's still warm locks in the moisture, you can then freeze your cake for a few days without it drying out.

Making the Ice Cream layer

• Take the ice cream out of the freezer 30 minutes before you need to use it to allow it to soften.
• Cover the inside of an 8" cake pan in aluminum foil or parchment paper.  
• Spread the softened ice cream into the cake pan evenly and smooth out the top.  
• Place it back into the freezer overnight or for a minimum of 6 hours.

Making Stabilized Whipped Cream

• Sprinkle the gelatin over the water and let it bloom for 5 minutes. If you don't want to use gelatin, check out my stabilized whipped cream blog post for 5 other substitutes.
• Microwave the gelatin for 15 seconds and then stir. If the gelatin isn't fully melted continue melting in 5-second increments until the liquid is clear. Don't over-heat it. 
• Add 1 Tablespoon of cream to the gelatin and stir to combine. Set aside while you make the whipped cream.
• Begin whipping your heavy whipping cream in the bowl of your stand mixer with the whisk attachment on medium speed.
• Once the whipped cream is thick and foamy, add in the powdered sugar and the vanilla.
• Continue whipping the cream until you see lines beginning to form in the surface of the cream (soft peaks).
• Reduce the speed to low and then begin drizzling in the melted gelatin in a steady stream. 
• Continue mixing until firm peaks (holding their shape but still creamy) form but don't over-mix it or it will begin to curdle and turn to butter. 

Assembling the Cake

• Place your frozen blue layer cake onto your cake platter or cake board and apply a thin layer of whipped cream to the top.
• Unwrap your ice cream layer from the foil and place it on top of the blue layer, then spread another thin layer of whipped cream on top. 
• Add the second layer of cake on top.
• Cover the outside of the cake with more whipped cream and smooth it out with your offset spatula and bench scraper. If it starts to melt, freeze it after doing the crumb coat before doing a final coat of frosting on the entire cake.
• Pipe the remaining frosting with a 1M piping tip and piping bag to make a cute shell border.  
• Place the red white and blue ice cream cake into the freezer until you're ready to serve it.
• Right before serving, you can add some patriotic sprinkles, fresh berries, and fresh strawberries on the outside and on top of the cake. Leave this part to the end so that the berries don't get all soggy and the sprinkles don't melt and get weird-looking after being frozen. 

Video

Notes

Important Things To Note Before You Start

 

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch, etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Freeze your cakes and ice cream layer a minimum of 6 hours before assembling the cake. 

6. If the recipe calls for specific ingredients like cake flour, replacing it with all-purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 

7.  Gel food coloring works best for this cake, I like to use Americolor super red and electric blue. Using liquid food coloring will not have the same desired effect. 

8. If you don't have buttermilk, check out my buttermilk substitutes blog post for alternatives.

9. No cake flour where you live? Try searching for Shipton mills soft cake and pastry flour, or use any flour that has a protein content of 9% or less.

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 21g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 60mg | Sugar: 15g | Vitamin A: 335IU | Calcium: 31mg | Iron: 0.2mg

The post Red White And Blue Cake appeared first on Sugar Geek Show.

Typically, "shortcake" refers to a tender flaky biscuit but I wanted to transform the traditional strawberry shortcake into an actual layer cake while still staying true to those very distinct flavors. I had TWO slices of this cake after the photographs were done because it's SO good! 

Strawberry shortcake cake ingredients

Strawberries - The best time to make this cake is during strawberry season, which is May through August in the pacific northwest. Late summer strawberries are actually the tastiest because they get the most warmth and sunshine, aka flavor! 

Cake Flour- Cake flour has a protein level of 9% or less so look for a flour that specifies protein content or ask your local flour supply. If you're in the UK, search for Shipton Mills soft cake and pastry flour. I don't recommend doing the homemade cake flour hack (replacing some flour with cornstarch) for this recipe because of the reverse creaming method. The texture of the cake will be more like cornbread because of the extended mixing. If you’re located in another country, you can find cake flour but it might need to be ordered online. In the UK, look for Shipton mills cake and pastry flour. 

Stabilized Whipped Cream- Stabilized whipped cream makes it easier to stack cakes so that it doesn't melt. I like to stabilize it with gelatin, but you can also stabilize it using corn starch or pudding mix or powdered milk, or 5 ways shown in my blog post. 

Making a Strawberry Shortcake Cake

I recommend making the vanilla cake layers either the day ahead or early enough so that they have time to chill. Then wash your berries to let them dry, and make the whipped cream right before you're ready to use it. The stabilized whipped cream will start to set up quickly, so it can't be chilled and reused.

Making the Vanilla Cake

1. Bring all your ingredients to room temperature, meaning the milk, eggs, and butter should not be even a tiny bit cold. This will ensure that the cake batter mixes together correctly and you'll get a better rise and texture in your final cake. 
2. Preheat your oven to 335ºF and prepare two 8"x2" round cake pans with cake goop or another preferred kind of pan release and parchment paper. 
3. I like to pre-measure all my ingredients and have them ready to go so that mixing goes very easily and I don't forget anything. To measure we are using a scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and way fewer dishes (yay). You can get a great scale online or in any local store that sells kitchen equipment. 
4. Divide your milk in half and add your oil to one half and add the eggs and vanilla to the second half. Set them aside.
5. Place your cake flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment attached. 
6. Add in your softened butter and mix at low speed until the flour mixture resembles a coarse sand texture.
7. Add your milk/oil mixture and increase the speed to medium. Let your cake batter mix for 2 full minutes. Scrape after 1 minute if you need to. The texture should be light, white, and fluffy after 2 minutes. Don't worry you won't overmix it. 
8. Reduce the speed to low and slowly add in the milk/egg mixture in a steady stream until it's all added in. This takes me about 1 minute. Once the egg mixture is all mixed in, your cake batter is ready to bake!
9. Divide your cake batter into your cake pans evenly and bake for 30-35 minutes or until the center bounces back when you lightly touch it.
10. Let your cakes cool in the pan for 15 minutes or until the pan is just barely warm to the touch.
11. Turn the cake out onto a cooling rack to cool the rest of the way or pop them into the freezer to cool them down faster. For me, it takes about an hour and then they are chilled and ready to go. You can also fully freeze your cakes (wrapped in plastic wrap) and that will help seal in the moisture and keep them moist until you're ready to frost your cakes. 

Making the Whipped Cream

1. Add your powdered gelatin to the cold water and let it bloom for 5 minutes.
2. Start mixing your 24 ounces of heavy cream in the stand mixer with the whisk attachment until it begins to look thick and foamy. Add the powdered sugar and the vanilla. 
3. Continue mixing until you start to see lines forming on the surface of the whipped cream (soft peaks)
4. Microwave the gelatin for 15 seconds and stir. The gelatin granules should look transparent. If they aren't fully melted then go for another 5 seconds.
5. Add 1 Tablespoon of heavy cream to the melted gelatin and stir.
6. Drizzle the gelatin mixture into the heavy cream mixture and continue mixing on medium until firm peaks form. Don't over-mix it!

Assembling the Strawberry Shortcake Cake

1. Start by slicing your cakes length-wise (tort) with a serrated knife so the layers are thinner.
2. Slice 1 lb of washed strawberries but keep 4-5 whole for decorating the top.
3. Place the first layer of cake onto your cake board or cake platter and apply a thin layer of your stabilized whipped cream.
4. Arrange a single layer of your sliced berries on top of the whipped cream.
5. Cover the sliced berries in another layer of whipped cream so the top is nice and flat.
6. Stack your next layer of cake on top of the berries and whipped cream and repeat the process. I like to leave the sides of the cake without any frosting, but you can cover it if you like.
7. Finish with a few dollops of whipped cream and whole berries on top of the cake!
8. I highly recommend refrigerating the cake until you need to eat it because it will make it much easier to slice. If you plan on refrigerating the cake overnight, then wrap the cake in plastic wrap first to keep it from drying out.

FAQ

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Strawberry Shortcake Cake

​Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with juicy strawberries and stabilized whipped cream. If you love traditional strawberry shortcake then you will LOVE this layer cake version. 

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8 cups

Calories 1070kcal

Author Elizabeth Marek

Equipment

• Two 8"x2" round cake pans
• Stand mixer with paddle and whisk attachments

Ingredients

Vanilla Shortcake

• 10 ounces milk room temperature, divided evenly into two measuring cups
• 3 ounces canola oil
• 1 Tablespoon vanilla extract
• 3 Large eggs room temperature
• 13 ounces cake flour
• 13 ounces sugar
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 8 ounces unsalted butter room temperature

Stabilized Whipped Cream

• 24 ounces heavy whipping cream
• 4 ounces powdered sugar
• 2 teaspoons gelatin I use KNOX brand
• 3 Tablespoons cold water
• 2 teaspoons vanilla extract
• 1 Tablespoon heavy whipping cream for the gelatin
• 16 ounces fresh strawberries washed and sliced for the filling

US Customary - Metric

Instructions

Making the Vanilla Cake

• Bring all your ingredients to room temperature, meaning the milk, eggs, and butter should not be even a tiny bit cold. This will ensure that the cake batter mixes together correctly and you'll get a better rise and texture in your final cake. 
• Preheat your oven to 335ºF and prepare two 8"x2" round cake pans with cake goop or another preferred kind of pan release and parchment paper. 
• Measure out your ingredients with a food scale. If you haven't used a scale before, don't be intimidated. It's actually easier than using cups and way fewer dishes (yay). You can get a great scale online or in any local store that sells kitchen equipment. 
• Divide your milk in half and add your oil to one half and add the eggs and vanilla to the second half. Set them aside. 
• Place your cake flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment attached. 
• Add in your softened butter and mix at low speed until the flour mixture resembles a coarse sand texture. 
• Add your milk/oil mixture and increase the speed to medium. Let your cake batter mix for 2 full minutes. Scrape after 1 minute if you need to. The texture should be light, white, and fluffy after 2 minutes. Don't worry you won't overmix it. 
• Reduce the speed to low and slowly add in the milk/egg mixture in a steady stream until it's all added in. This takes me about 1 minute. Once the egg mixture is all mixed in, your cake batter is ready to bake!
• Divide your cake batter into your cake pans evenly and bake for 30-35 minutes or until the center bounces back when you lightly touch it. 
• Let your cakes cool in the pan for 15 minutes or until the pan is just barely warm to the touch.
• Turn the cake out onto a cooling rack to cool the rest of the way or pop them into the freezer to cool them down faster. For me, it takes about an hour and then they are chilled and ready to go. You can also fully freeze your cakes (wrapped in plastic wrap) and that will help seal in the moisture and keep them moist until you're ready to frost your cakes. 

Making the Whipped Cream

• Add your powdered gelatin to the cold water and let it bloom for 5 minutes. 
• Start mixing your 24 ounces of heavy cream in the stand mixer with the whisk attachment until it begins to look thick and foamy. Add the powdered sugar and the vanilla.  
• Continue mixing until you start to see lines forming on the surface of the whipped cream (soft peaks)
• Microwave the gelatin for 15 seconds and stir. The gelatin granules should look transparent. If they aren't fully melted then go for another 5 seconds.
• Add 1 Tablespoon of heavy cream to the melted gelatin and stir.
• Drizzle the gelatin mixture into the heavy cream mixture and continue mixing on medium until firm peaks form. Don't over-mix it!

Assembling the Strawberry Shortcake Cake

• Start by slicing your cakes length-wise (tort) with a serrated knife so the layers are thinner. 
• Slice 1 lb of washed strawberries but keep 4-5 whole for decorating the top.
• Place the first layer of cake onto your cake board or cake platter and apply a thin layer of your stabilized whipped cream.
• Arrange a single layer of your sliced berries on top of the whipped cream.
• Cover the sliced berries in another layer of whipped cream so the top is nice and flat. 
• Stack your next layer of cake on top of the berries and whipped cream and repeat the process. 
• Finish with a few dollops of whipped cream and whole berries on top of the cake!
• I highly recommend refrigerating the cake until you need to eat it because it will make it much easier to slice. If you plan on refrigerating the cake overnight, then wrap the cake in plastic wrap first to keep it from drying out.

Video

Notes

1. Using cake flour will make these vanilla shortcake layers SUPER moist and tender. If you don't have cake flour you can use my white cake recipe instead. 

2. Keep your berries fresh for up to a week by using my natural berry wash. 

3. Don't want to use gelatin? Check out my blog post for more ways to stabilize your whipped cream. 

4. Cake flour has a protein level of 9% or less so look for a flour that specifies protein content or ask your local flour supply. If you're in the UK, search for Shipton Mills soft cake and pastry flour.

5. I don't recommend doing the homemade cake flour hack (replacing some AP flour with cornstarch) for this recipe because of the reverse creaming method. The texture of the cake will be more like cornbread because of the extended mixing.

6. Make your own pan release (cake goop!) The best pan release ever! 

7. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 

Nutrition

Serving: 1cup | Calories: 1070kcal | Carbohydrates: 103g | Protein: 13g | Fat: 69g | Saturated Fat: 37g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 252mg | Potassium: 458mg | Fiber: 2g | Sugar: 67g | Vitamin A: 2153IU | Vitamin C: 34mg | Calcium: 201mg | Iron: 1mg

The post Strawberry Shortcake Cake appeared first on Sugar Geek Show.

Yellow cake is considered the “classic” American vanilla cake. It is the standard to which all other cakes are held. Why do you think that is? Probably because the best cake you ever ate was most likely a “yellow cake”. The yellow is not a secret ingredient, it's just extra yolks! The rich color and flavor come from using whole eggs and a few extra yolks so those literally make this cake “gold”. 

Ingredients

Eggs are an important ingredient in any cake recipe, but in this cake, there are whole eggs and additional yolks. The yolk contributes protein, some fat, flavor, and emulsifying lecithin. Emulsifiers hold water and fat together, so adding extra egg yolks to the batter enables the batter to hold extra liquid, and more liquid will hold more sugar. Thus creating a very moist and delicious cake!

Cake flour allows this rich cake to still keep its light texture and tight crumb, which makes it perfect to hold a heavier frosting, like chocolate fudge frosting. They balance each other so well in flavor and texture, which makes them a perfect pairing. All-purpose flour can be used as well, however, the final texture of the cake will be different. It will have a looser crumb with a more coarse-looking texture. Pro-tip – If you’re in the UK, search for Shipton Mills soft cake and pastry flour or flour that has a protein level of 9% or less.

Butter emulsifies so well with the sugar and liquid, and it keeps the cake light and not feeling too heavy like oil would. Butter is solid at room temperature, so this cake has enough structure to hold up with filling and stacking cake layers.

Tips for Baking From Scratch

1. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
2. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse. 
3. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
4. Make your own pan release (cake goop!) The best pan release ever! 
5. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transportation

How to Make a Yellow Cake

Make the yellow cake layers first, and be sure to give yourself enough time for them to chill. I like to flash-freeze them for an hour and decorate them on the same day I'm going to serve, but you can also freeze them and decorate them the next day.

Making Yellow Cake Layers

1. Preheat the oven to 335º F/168º C — 350º F/177º C and prepare two 8-inch pans or three 6-inch cake pans with cake goop or another preferred pan release.
2. It is important to use warm ingredients so that everything incorporates correctly. Add the eggs to a bowl of warm water (in the shells) for 5 minutes, heat the milk in the microwave for 30 seconds, and leave the butter out for a few hours, or cut it into cubes and microwave for about 10 seconds. 
3. Separate your eggs and egg yolks by cracking each egg on the table and using your thumbs to divide the shell into two pieces. Move the yolk back and forth and allow the whites to fall into a bowl.
4. Whisk together the eggs, egg yolks, milk, vanilla, and vegetable oil in a medium bowl and set it aside. 
5. Place the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer with the paddle attachment. This can also be made with an electric hand mixer in a large mixing bowl.
6. Slowly add your softened butter in chunks and mix on medium speed until the batter resembles coarse sand.
7. Add ⅓ of your egg/milk mixture to the flour mixture while mixing on low speed until just moistened. This part is crucial, be careful not to add too much liquid.
8. Increase the mixer to medium speed (setting 5 on Kitchen Aid mixer) and whip for 2 minutes until it has thickened and lightened in color. It should look like soft-serve ice cream. If you do not let the batter mix fully, you will end up with short, crumbly cakes. 
9. Scrape the bottom and sides of the bowl. 
10. While mixing on low speed, slowly add in the rest of your wet ingredients to the fluffy cake batter, stopping to scrape the bowl one more time halfway through. Mix until the liquids are fully combined in the batter.
11. Divide the cake batter evenly between the prepared cake pans.
12. Bake for 30 minutes and then check your cakes. If they are still jiggly in the center bake for another 5 to 8 minutes. If they are almost set, bake for another 5 minutes or until the center springs back when you touch it, or a toothpick comes out clean. Bake time can vary depending on the size and shape of the cake pans you use.
13. Let the cakes cool in the pan for 15 minutes or until the pan is just barely warm. Then, turn them out onto a wire rack to finish cooling.
14. Wrap them in plastic wrap and freeze if you're decorating the next day. Or if you're decorating the same day, I like to put mine into the freezer (unwrapped) and on the cooling rack to flash chill for one hour so I can begin frosting.

Making Chocolate Fudge Frosting

1. Add the chocolate, coffee, vanilla, and corn syrup to a measuring cup or bowl.
2. Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool, but not harden. 
3. Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer with the paddle on high speed for about 1 minute until light and fluffy.
4. Add the cooled chocolate mixture and mix it until it's combined.
5. The frosting can be used immediately on the cake, or covered with plastic wrap and stored at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer. 

Decorating the Yellow Cake

1. Trim the domes off of the yellow cake layers.
2. Then trim and dark edges and bottoms off the cakes. This is optional but makes for pretty slices. 
3. Place the first layer of cake down on your cardboard cake round.
4. Fill it with about one and a half cups of chocolate frosting and spread it with an offset spatula to the edges of the cake. 
5. Place the second layer of cake on top of the filled layer. 
6. Add a large dollop of frosting to the top of the cake and gently spread the frosting out and around the sides of the cake. If the frosting is too soft, place it in the fridge for a few minutes to set up.
7. Apply a thick second coat of frosting to the exterior of the cake. Push waves in the frosting with your spatula to create a rustic finish. 
8. The cake can be stored covered at room temperature for up to 2 days, then store the cake in the fridge or freezer. 

FAQ

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Yellow Cake Recipe

The best yellow cake recipe from scratch that pairs perfectly with any buttercream or frosting, but especially with creamy chocolate fudge frosting. The perfect birthday cake combination that everyone is excited to eat for any special occasion!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Decorating time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 cups

Calories 1404kcal

Author Elizabeth Marek

Equipment

• 2 8" x 2" cake pans

Ingredients

Yellow Cake Recipe

• 14 ounces cake flour
• 12 ounces granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 ounces unsalted butter softened
• 2 large eggs room temperature
• 3 large egg yolks room temperature
• 8 ounces whole milk warmed
• 2 ounces vegetable oil
• 1 Tablespoon vanilla extract

Chocolate Fudge Frosting Ingredients

• 16 ounces unsalted butter 2 cups, softened
• 8 ounces powdered sugar 2 cups
• 3 ounces cocoa powder 1 cup
• ½ teaspoon salt
• 6 ounces corn syrup ½ cup
• 2 ounces coffee ¼ cup
• 1 teasoon vanilla extract
• 12 ounces semisweet chocolate 2 cups

US Customary - Metric

Instructions

Yellow Cake Instructions

• Preheat the oven to 335º F/168º C — 350º F/177º C and prepare two 8-inch pans or three 6-inch cake pans with cake goop or another preferred pan release.
• It is important to use warm ingredients so that everything incorporates correctly. Add the eggs to a bowl of warm water (in the shells) for 5 minutes, heat the milk in the microwave for 30 seconds, and leave the butter out for a few hours, or cut it into cubes and microwave for about 10 seconds. 
• Separate your eggs and egg yolks by cracking each egg on the table and using your thumbs to divide the shell into two pieces. Move the yolk back and forth and allow the whites to fall into a bowl. 
• Whisk together the eggs, egg yolks, milk, vanilla, and vegetable oil in a medium bowl and set it aside. 
• Place the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer with the paddle attachment. This can also be made with an electric hand mixer in a large mixing bowl.
• Slowly add your softened butter in chunks and mix on medium speed until the batter resembles coarse sand.
• Add ⅓ of your egg/milk mixture to the flour mixture while mixing on low speed until just moistened. This part is crucial, be careful not to add too much liquid.
• Increase the mixer to medium speed (setting 5 on Kitchen Aid mixer) and whip for 2 minutes until it has thickened and lightened in color. It should look like soft-serve ice cream. If you do not let the batter mix fully, you will end up with short, crumbly cakes. 
• Scrape the bottom and sides of the bowl. 
• While mixing on low speed, slowly add in the rest of your wet ingredients to the fluffy cake batter, stopping to scrape the bowl one more time halfway through. Mix until the liquids are fully combined in the batter.
• Divide the cake batter evenly between the prepared cake pans.
• Bake for 30 minutes and then check your cakes. If they are still jiggly in the center bake for another 5 to 8 minutes. If they are almost set, bake for another 5 minutes or until the center springs back when you touch it, or a toothpick comes out clean. Bake time can vary depending on the size and shape of the cake pans you use.
• Let the cakes cool in the pan for 15 minutes or until the pan is just barely warm. Then, turn them out onto a wire rack to finish cooling.
• Wrap them in plastic wrap and freeze if you're decorating the next day. Or if you're decorating the same day, I like to put mine into the freezer (unwrapped) and on the cooling rack to flash chill for one hour so I can begin frosting.

Making Chocolate Fudge Frosting

• Add the chocolate, coffee, vanilla, and corn syrup to a measuring cup or bowl.
• Melt the chocolate mixture together in the microwave. Heat for 30 seconds and stir and then heat in 10-second increments and stir until it is fully melted and smooth. Let the chocolate mixture cool, but not harden. 
• Mix the butter, sugar, cocoa powder, and salt in the bowl of your stand mixer with the paddle on high speed for about 1 minute until light and fluffy.
• Add the cooled chocolate mixture and mix it until it's combined.
• The frosting can be used immediately on the cake, or covered with plastic wrap and stored at room temperature for 3 days. If you plan to keep it longer, keep it in an airtight container in the refrigerator or freezer. 

Decorating the Yellow Cake

• Trim the domes off of the yellow cake layers.
• Then trim and dark edges and bottoms off the cakes. This is optional but makes for pretty slices. 
• Place the first layer of cake down on your cardboard cake round. 
• Fill it with about one and a half cups of chocolate frosting and spread it with an offset spatula to the edges of the cake. 
• Place the second layer of cake on top of the filled layer. 
• Add a large dollop of frosting to the top of the cake and gently spread the frosting out and around the sides of the cake. If the frosting is too soft, place it in the fridge for a few minutes to set up. 
• Apply a thick second coat of frosting to the exterior of the cake. Push waves in the frosting with your spatula to create a rustic finish. 
• The cake can be stored covered at room temperature for up to 2 days, then store the cake in the fridge or freezer.

Notes

1. 1. Weigh your ingredients to avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time.
   2. Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs) to create a cohesive batter. Curdled batter causes cakes to collapse.
   3. Need more help with making your first cake? Check out my how to decorate your first cake blog post.
   4. Make your own pan release (cake goop!) The best pan release ever!
   5. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transportation.
   6. Use the leftover egg whites for Swiss meringue buttercream, white cake, or macarons. 

 

Nutrition

Serving: 1cup | Calories: 1404kcal | Carbohydrates: 154g | Protein: 15g | Fat: 86g | Saturated Fat: 52g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 289mg | Sodium: 636mg | Potassium: 647mg | Fiber: 9g | Sugar: 104g | Vitamin A: 2177IU | Calcium: 164mg | Iron: 5mg

The post Yellow Cake Recipe appeared first on Sugar Geek Show.

Many strawberry cakes are made with imitation flavors or Jell-O, but not this cake! This uses real fresh or frozen strawberries and lemon to bring out the strawberry flavor. This cake is very moist and bakes up into three, 8" layers that each have a tight and tender crumb. I'll be honest... this is not the easiest cake to make, there are a lot of steps but I promise it's so worth it.

If you're looking for an easier strawberry cake, check out my doctored strawberry cake mix recipe. My husband Dan actually prefers that one!

Fresh Strawberry Ingredients

This is definitely one of my all-time favorite cake recipes. I have never worked so long and hard on one recipe. SO many failed attempts and I almost gave up. I tried adding chopped up strawberries to my vanilla cake recipe, and the cake turned out very wet, dense, brown and most of the strawberry flavor was gone. I also tried grinding up freeze-dried strawberries and adding that to my dry ingredients. That cake turned out a little better, but I still wanted to figure out a way to use real strawberries. Then I discovered strawberry emulsion and reduction!

Strawberry Reduction Step-By-Step

Step 1 – Place fresh or frozen strawberries (thawed) into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.

Step 2 – Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.

Step 3 – Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.

Step 4 – Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.

Step 5 – You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.

Cake Step-By-Step

Step 1 – Bring your butter, egg whites, milk and strawberry reduction to room temperature and prepare the rest of your ingredients. For the best success, use a food scale to weigh your ingredients. Converting this recipe to cups could lead to failure. Read my blog post on how to use a scale for more information.

Step 2 – Grease three, 8" cake pans with cake goop or preferred pan release and preheat oven to 350ºF/176ºC. I'm using three, 8" pans but you can use two, 9" pans or use my cake calculator below to adjust the recipe for the pans you have.

Pro-tip – You MUST bring your butter, egg whites, milk and strawberry reduction to room temperature. If the ingredients are not room temperature, your mixture could curdle and become ruined.

Step 3 – In a separate medium bowl, combine the milk, strawberry reduction (also called puree), strawberry emulsion (or extract), vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring. Whisk together.

Pro-tip – I use Americolor electric pink food coloring to get my beautiful pink color. It may seem like cheating, but if you don't add it, the color from the strawberries will bake out and your cake will turn out gray. 

Step 4 – In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.

Step 5 – Add room temperature butter to stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.

I'm using my Bosch Universal Plus mixer for this, but you can use any KitchenAid stand mixer or a hand mixer. If you use a hand mixer, you might have to mix for longer. 

Step 6 – Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.

Step 7 – Add the egg whites one at a time, beating 15 seconds between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.

You must use egg WHITES for this recipe, the yellow from the egg could turn the inside of your cake peach. 

Step 8 – Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!

Step 9 – Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.

Step 10 – Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.

Step 11 – Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.

Step 12 – Once cool, wrap each layer in plastic wrap and refrigerate before assembling your cake. Refrigerate for a minimum of 2 hours or freeze for up to 1 week.

Step 13 – If you want even more strawberry flavor (duh, of course I do Liz) spread some of your extra strawberry reduction directly on each layer before filling with buttercream and stacking. Delicious!

If you need more information on how to frost and fill a cake, check out my how to make your first cake tutorial

Strawberry Buttercream Step-By-Step

Step 1 –Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.

You CANNOT use fresh egg whites for this buttercream. Egg whites from a box are pasteurized (like your milk) so they are safe to eat without cooking. 

Step 2 – Add in your butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.

Step 3 – Add in strawberry reduction, salt and vanilla extract and continue whipping until incorporated.

Pro-tip – If your buttercream looks curdled, it's too cold. Take out ½ cup of buttercream and melt it in the microwave until it's just barely melted. About 10-15 seconds. Pour it back into your whisking buttercream and it will become creamy. 

Step 4 – Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles. This isn't required but if you want really creamy frosting, you don't want to skip it.

Refrigerate leftover buttercream for up to a week. If you are not going to use buttercream for more than a week you can freeze it for 6 months or more.

FAQ

WHAT STRAWBERRIES ARE BEST TO USE?

Hood berries! Get the best strawberries you can while they are in season from a local farmer's market. For our location, that's Mount Hood Strawberries from Mount Hood, Oregon. If strawberries aren't in season, just try to get the best berries you can from a local grocery store.

CAN I USE STRAWBERRY JAM OR PRESERVES?

Strawberry jam is just blended strawberries with sugar, so it will not work for this recipe. If you absolutely cannot get fresh strawberries, you can use blended strawberry preserves, but it will be much sweeter. A reduction is needed for this recipe to have the right consistency and amount of strawberry flavor.

CAN I USE A FLOUR SUBSTITUTE?

You cannot use almond flour, self-rising flour or cake flour for this cake.

WHAT KIND OF STRAWBERRY EMULSION IS BEST?

If you leave out the emulsion/extract, the strawberry flavor will not be as pronounced. I like to use LorAnn's strawberry emulsion for a really strong flavor.

CAN I USE THIS FOR CUPCAKES?

Yes, this recipe makes about 24 cupcakes. 

IS THIS GOOD TO USE UNDER FONDANT?

Yes I have used it under fondant many times. Just be sure to not use cream cheese frosting underneath the fondant, or it will melt.

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Fresh Strawberry Cake With Strawberry Buttercream Recipe

This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8"x2" cake rounds with strawberry buttercream and strawberry filling.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24 servings

Calories 603kcal

Author Elizabeth Marek

Equipment

• Stand mixer with whisk and paddle attachments (or a hand mixer)
• Food Scale
• Three, 8"x2" round cake pans
• Wire rack

Ingredients

Fresh Strawberry Cake Ingredients

• 14 ounces all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 8 ounces unsalted butter room temperature
• 10 ounces granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 ½ teaspoon strawberry emulsion or extract, I use LorAnn oils bakery emulsion
• zest one lemon
• 1 Tablespoon lemon juice fresh
• 6 ounces egg whites room temperature
• 4 ounces strawberry reduction room temperature
• 6 ounces milk room temperature, whole milk is best
• ½ teaspoon Pink food color I use Americolor electric pink gel

Strawberry Reduction

• 32 ounces fresh or frozen strawberries thawed
• 1 teaspoon lemon zest
• 1 Tablespoon lemon juice
• 1 pinch salt
• 4 ounces sugar optional

Easy Strawberry Buttercream Frosting

• 4 ounces pasteurized egg whites
• 16 ounces unsalted butter room temperature
• 16 ounces powdered sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 4 ounces strawberry reduction room temperature

US Customary - Metric

Instructions

Strawberry Reduction Instructions

• I recommend making this reduction the day before you're ready to make your cake.
• Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
• Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
• Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
• Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use. 
• You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.

Strawberry Cake Instructions

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
• Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Grease three 8" cake pans with cake goop or preferred pan release
• In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
• Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
• Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
• Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold. 
• Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
• Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
• Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely. 
• Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.

Buttercream Instructions

• Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes 
• Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
• Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
• Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
• Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.

Decorating the cake

• Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
• Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
• Add a layer of strawberry buttercream, I shoot for about ¼". Smooth it with your offset spatula until it's flat.
• Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.

Video

Notes

Cake Notes: 

1. Make sure all your ingredients (egg whites, milk, butter, reduction) are room temperature or a little warm so that your batter doesn't curdle.
2. For the best success, use a food scale to weigh your ingredients. Converting this recipe to cups could lead to failure. Read my blog post on how to use a scale for more information.
3. I use Americolor electric pink food coloring to get my beautiful pink color. It may seem like cheating, but if you don't add it, the color from the strawberries will bake out and your cake will turn out gray.
4. I'm using my Bosch Universal Plus mixer for this, but you can use any KitchenAid stand mixer or a hand mixer. 
5. You must use egg WHITES for this recipe, the yellow from the egg could turn the inside of your cake peach. 
6. I like to use LorAnn oil's strawberry bakery emulsion, but you can also use extract. 

Reduction Notes:

1. When making your reduction, the goal is to get as much liquid out as possible without burning the strawberries. The mixture should look like thick tomato sauce and will have reduced by half.
2. You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.

Strawberry Buttercream Notes:

1. Make sure your frosting is very light and white before adding in the puree. Give it a taste, if it still tastes like butter, keep whipping it until it tastes like sweet ice cream.
2. If your buttercream looks curdled, it's too cold. Take out ½ cup of buttercream and melt it in the microwave until it's just barely melted. About 10-15 seconds. Pour it back into your buttercream, and mix until creamy.

Nutrition

Serving: 1serving | Calories: 603kcal | Carbohydrates: 63g | Protein: 3g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 222mg | Potassium: 89mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1190IU | Vitamin C: 2.9mg | Calcium: 37mg | Iron: 0.8mg

The post Fresh Strawberry Cake With Strawberry Buttercream appeared first on Sugar Geek Show.

This Rose Cake contains rose water and dried rose petals that give this cake a light, beautiful essence of rose. The dried rose petals look adorable in each slice you cut and it blends wonderfully with the tang of the raspberry filling and the raspberry buttercream. This recipe is based on my famous white velvet buttermilk cake!

Rose Cake Ingredients

Sour Cream: For this recipe, we are using sour cream instead of buttermilk because it’s less tangy than buttermilk but it still gives it enough acidity while adding in extra moisture. 

 Rose Water: Since this is a rose cake we obviously need to add rose flavoring. You can use rose extract also because it’s the exact same thing as rose water. I'm using Neilsen Massey , but you can use any brand. You can get them on Amazon or find them usually in a mixer section of the grocery store. Find one you like because each brand has a different strength of flavor and smell.

Dried Rose Petals: We are adding dried rose petals inside the batter because it looks pretty, but this is totally optional. The darker color the rose petals are, the stronger your flavor will be. You can use any that you would like but try and use bright colors because when the cakes bake in the oven, the color will become dull. Rose petals are safe to consume, just make sure you buy them organic to make sure they have no pesticides.

Preparing The Dried Flowers and Petals

1. Take a plate of your choice and place a paper towel on top. 
2. Place your rose petals and full flowers on a plate. Spread out the full flowers a little to flatten them out. Use as many as you would like.
3. Place another paper towel on top of the flowers, then place a second plate on top to weigh the petals down.
4. Microwave for one minute. 
5. Use for decoration or crush and use in the cake. Note: if you notice after a minute of microwaving that they are still wet, keep microwaving at 15-second intervals until they are dry to the touch. You can also use the same process for any flowers or even leaves. 

Making The Rose Cake

1. Preheat your oven to 350º F and prepare 3 cake pans with cake goop, or your preferred cake release.
2. Add your cake flour, sugar, salt, baking powder, baking soda, and softened butter into the bowl of your stand mixer with the paddle attachment. Set aside.
3. Place half of your sour cream and all of your vegetable oil into a measuring cup. Give it a quick mix until the oil and sour cream are combined. Make sure your sour cream, eggs, and butter are all room temperature or a little bit warm.
4. Add your rosewater and vanilla extract into your sour cream and oil mix. Set aside.
5. Place the remaining half of your sour cream into your egg whites and mix until combined. 
6. Mix your dry ingredients in a bowl of your stand mixer with the paddle attachment on low speed for 1-2 minutes, or until the texture looks like sand. 
7. Take your oil and sour cream mixture, then stream it into your flour mixture while mixing on medium-low speed (speed 4 on a Kitchen Aid, 2 on a Bosch). Mix for 2 minutes (set a timer!) until the color is pale and the mixture is nice and fluffy.
8. Stream in your egg whites and sour cream mixture in 3 parts while mixing on low speed. Make sure to let each part mix for a couple of seconds before adding in the rest. Don't forget to scrape the bowl!
9. Add in your crushed rose petals (optional) and mix on low just to combine. 
10. Divide your batter into your 3 cake pans. I'm using three, 6"x2" pans or you can use two, 8"x2" pans. (If making cupcakes add 1-2 spoonfuls of batter into each cupcake liner).
11. Bake for 35-40 minutes or until you can place a toothpick in the center and it comes out clean. ( If you are making cupcakes bake for 15 minutes.) 

Making The Raspberry Filling

1. Combine your cold water and cornstarch or clear gel. Give it a quick mix to combine. 
2. Place your raspberries and sugar into a medium-sized saucepan. Bring to a boil and stir once in a while with a spatula. 
3. Once your mix starts bubbling, add in your cornstarch and water mixture and cook for 1 minute. The cornstarch mix is what helps to thicken the sauce.
4. After it's thickened, add in your lemon zest and lemon juice. Give it a quick stir with a spatula. 
5. OPTIONAL: Strain the raspberry filling into a bowl to get rid of the seeds. If you like having seeds you can skip this part.
6. Set the mix aside to cool down. You can also place it in the fridge or freezer to cool down faster. It’s ready to use when it comes to room temperature or below. 

Making The Raspberry Buttercream

1. First, place the egg whites and the powdered sugar in a stand mixer bowl. Attach the whisk and combine the ingredients on low, and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.
2. Then, add in the salt and the vanilla extract. If you are adding in any food coloring, this is the point where you would do that. 
3. Next, add in your softened butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is definitely normal. It will also look pretty yellow. Keep whipping.
4. After your buttercream looks like this, remove about 1 cup of buttercream and melt it in the microwave for 10-15 seconds until it is just barely melted.
5. Then, pour it back into the whipping buttercream to bring it all together.
6. Then, whip it on high with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. Taste test the buttercream. If it tastes like sweet ice cream, then it’s ready!
7. Take ¼ cup of the raspberry filling you just made and add a spoonful at a time while mixing on low speed.
8. Mix for about a minute until everything is smooth and combined. We want this batch to be light in color because this will be our buttercream for the outside of the cake.
9. For the filling between the cake layers, we want a stronger raspberry flavor. Take about 2 cups of buttercream and add it to half of your raspberry filling.
10. Mix until everything is combined and you have your desired flavor and color.

Assembling The Rose Cake

1. OPTIONAL: Trim the edges of your cake using a serrated knife. I like to do this because it creates sharp and clean edges, but you don’t have to. 
2. Take the first layer of your cake and place it on a cake board.
3. Add a thin layer of the raspberry filling, then add a layer of raspberry buttercream on top.
4. Place your second layer of cake on top and repeat the process. 
5. Stack your third cake layer on top of the second and spread a thin layer of buttercream around the whole cake. Scrape off any excess buttercream to where you can almost see your cake layers through your buttercream with your offset spatula or a bench scraper. This is called a crumb coat.
6. Place your cake in the fridge to chill for about 20 minutes or until the cake is firm to the touch. Learn more about baking, trimming, frosting, and decorating a cake in my beginner tutorial.

Decorating The Rose Cake

1. Once your cake is chilled, take it out of the fridge and cover it again using the other half of your raspberry buttercream. Spread a thin layer using an offset spatula. I'm using the other half because it has more of a blush pink color, but if you want a deeper color you can add more raspberry filling. 
2. Scrape off the excess and smooth it out using a bench scraper or offset spatula. 
3. Once your cake is smooth, take your dried flowers and petals, then place them wherever you would like on your cake by pressing firmly on the edges to make them stick to the buttercream. If you don't want to decorate with flowers, you can make an extra ½ batch of buttercream and use a 1M piping tip to pipe some pretty rosettes along the side of your cake.
4. Keep placing flowers around your whole cake until you are happy with the design. his cake is best served immediately, but it will last for about 4 days in the fridge. I'd take off the flowers before cutting, but you don't have to. let your cake come to room temperature by taking it out of the fridge for a few hours before serving.

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Rose Cake

This light and fluffy velvet cake has the perfect hint of rose flavor from rose water. Decorate it with real pressed flowers and raspberry buttercream for the ultimate spring dessert.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Decorating Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 3 6 inch rounds

Calories 3499kcal

Author Elizabeth Marek

Equipment

• 3 6 inch cake pans or two 8 inch cake pans
• 1 Bench scraper optional

Ingredients

Rose Cake

• 14 ounces cake flour
• 13 ounces granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 5 ounces egg whites room temperature
• 4 ounces vegetable oil
• 10 ounces sour cream room temperature or slightly warm
• 6 ounces unsalted butter softened
• 1.5 teaspoon rose water
• 1 teaspoon vanilla extract
• 2 tablespoons dried rose petals crushed

Raspberry Filling

• 3 cups raspberries fresh or frozen
• 5 ounces sugar
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons water
• 2 tablespoons Clear Jel or cornstarch

Rasberry Buttercream

• 16 ounces unsalted butter room temperature or softened
• 16 ounces powdered sugar sifted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 4 ounces pasturized egg whites room temperature
• 6 ounces raspberry filling

Decoration

• 2 cups flowers of choice I'm using roses and camellias

US Customary - Metric

Instructions

Preparing The Dried Flowers and Petals

• Take a plate of your choice and place a paper towel on top.
• Place your rose petals and full rosebuds on a plate. Spread out the full flowers a little to flatten them out. Use as many as you would like.
• Place another paper towel on top of the roses, then place a second plate on top to weigh the petals down.
• Place in the microwave for one minute.
• Use for decoration. Note: if you notice after a minute of microwaving that they are still wet, keep microwaving at 15 second intervals until they are dry to the touch. You can also use the same process for any flowers or even leaves.

Making The Rose Cake

• Preheat your oven to 350º F and prepare 3 cake pans with cake goop or your prefered cake release
• Add in your flour, sugar, salt, baking powder, baking soda, and softened butter into the bowl of your stand mixer with the paddle attachment. Set aside.
• Place half of your sour cream and your vegetable oil into a measuring cup. Give it a quick mix until the oil and sour cream are combined.
• Add in your rose water and vanilla extract into your sour cream and oil mix. Set aside.
• Place the remaining half of your sour cream into your egg whites and mix until combined.
• Mix your dry ingredients in your stand mixer on low speed for 1-2 minutes, or until the texture looks like sand.
• Take your oil and sour cream mixture, then stream it into your flour mixture while mixing on medium - low speed. Mix for 2 minutes or until the color is pale and the mixture is nice and fluffy.
• Stream in your egg whites and sour cream mixture in 3 parts while mixing on low speed. Make sure to let each part mix for a couple seconds before adding in the rest.
• Add in your crushed rose petals and mix on low just to combine.
• Divide your batter into your 3 cake pans. (If making cupcakes add 1-2 spoonfuls of batter into each cupcake liner)
• Bake for 35-40 minutes or until you can place a toothpick in the center and it comes out clean. (If you are making cupcakes bake for 15 minutes)

Making The Raspberry Filling

• Combine your water and cornstarch or clear gel. Give it a quick mix to combine.
• Place your raspberries and sugar into a medium sized saucepan. Bring to a boil ans stir once in a while with a spatula.
• Once your mix starts bubbling, add in your cornstarch and water mixture and cook for 1 minute. (The cornstarch mix is what helps to thicken the sauce).
• Add in your lemon zest and lemon juice. Give it a quick stir with a spatula.
• OPTIONALS: Strain the raspberry filling into a bowl to get rid of the seeds.
• Set the mix aside to cool down. You can also place it in the fridge or freezer to cool down faster. It’s ready to use when  it comes to room temperature or below.

Making The Raspberry Buttercream

• Place the pasteurized egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low, then whip on high for 4-5 minutes to dissolve the powdered sugar. You do NOT need to whip to a meringue.
• Add in your salt and vanilla extract.
• Add in your softened butter in chunks and whip with the whisk attachment on high.
• Now let the buttercream whip until white and fluffy. This will take 8-10 minutes with a KitchenAid, but taste it to see when it’s done. When it no longer tastes like butter and is sweet like ice cream, it’s done.
• Optional: switch to the paddle attachment and mix on low for 15-20 minutes to make your buttercream extra smooth.
• Take ⅓ of your buttercream and place it in a separate bowl. Add ½ cup or as much as you would like of the raspberry filling to half the buttercream.  This will be used for the filling and crumb coat
• Now add ¼ of raspberry filling to the rest of your buttercream to create a blush color. This will be used as our final layer of icing around the cake.

Assembling The Rose Cake

• OPTIONAL: Trim the edges of your cake using a serrated knife. I like to do this because it creates sharp and clean edges, but you don’t have to.
• Take the first layer of your cake and place it on a cake board.
• Add a thin layer of the raspberry filling, then add a layer of raspberry buttercream on top.
• Place your second layer of cake on top and repeat the process.
• Stack your third cake layer on top of the second and spread a thin layer of buttercream around the whole cake. Scrape off any excess buttercream to where you can almost see your cake layers through your buttercream with your offset spatula or a bench scraper. This is called a crumb coat.
• Place your cake in the fridge to chill for about 20 minutes or until the buttercream is firm to the touch.

Decorating The Rose Cake

• Once your cake is chilled, take it out of the fridge and cover it again using the other half of your raspberry buttercream. Spread a thin layer using an offset spatula. I'm using the other half because it has more of a blush pink color, but if you want a deeper color, add more raspberry filling.
• Scrape off the excess and smooth it out using a bench scraper or offset spatula.
• Once your cake is smooth, take your dried flowers and petals, then place them wherever you would like on your cake.
• Keep placing flowers around your whole cake until you are happy with the design. his cake is best served immediately, but it will last for about 4 days in the fridge. I'd take off the flowers before cutting, but you don't have to. let your cake come to room temperature by taking it out of the fridge for a few hours before serving.

Video

Notes

Important Things To Note Before You Start

1. The best investment you can make when you’re getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
2. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
3. Need more help with making your first cake? Check out my how to decorate your first cake blog post. 
4. Make sure all of your cold ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together. 
5. Make your own pan release (cake goop!) The best pan release ever! 
6. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking!
7. If you are using pasteurized egg whites from the fridge then you might notice this rim of cold butter forming. This is normal and can easily be fixed. Simply stop your mixer and remove about ⅓ cup of the buttercream. Melt this in the microwave for about 20 seconds or until it’s just barely melted. You don’t want it hot! Pour the mixture back into your whipping buttercream and the warmth from the melted buttercream will cause it all to come together and get creamy. This is honestly easier than taking out the egg whites ahead of time and trying to bring them to room temperature.

Nutrition

Serving: 1cake | Calories: 3499kcal | Carbohydrates: 438g | Protein: 27g | Fat: 191g | Saturated Fat: 117g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 503mg | Sodium: 1489mg | Potassium: 981mg | Fiber: 11g | Sugar: 328g | Vitamin A: 5828IU | Vitamin C: 37mg | Calcium: 380mg | Iron: 3mg

The post Rose Cake appeared first on Sugar Geek Show.

There is no special flavor for this delicious cake, you could even use a doctored boxed cake mix but I am especially fond of my white velvet cake which tastes amazing and like a classic wedding cake flavor. 

I'm using my easy vanilla buttercream recipe but you could use Italian buttercream, stabilized whipped cream, swiss meringue buttercream, cream cheese frosting, American buttercream, or even white chocolate ganache. If it's pipeable, you can use it. 

Equipment Needed

• Piping Tips
• Piping Bags
• Food Coloring (optional)
• Cake Board

How To Fill A Piping Bag

1. Place your piping tip into your piping bag. 
2. Cut the tip of the bag off just enough so that the tip of the piping tip comes through the bottom but is still secure in the bag.
3. Add one cup of buttercream into the piping bag and twist the top. You should only have enough buttercream in the bag to feel comfortable in your hand.
4. Squeeze the buttercream down towards the piping tip and now your bag is ready for piping. 

Practicing Your Piping

If you've never piped with buttercream before, doing some practicing can help! You can pipe right onto a cake board for practice and then scrape it off and reuse the buttercream. Here is a video example of how to do some piping techniques. 

How To Prepare Your Cakes

Need more info on how to frost and fill your cake like a pro? Check out my free tutorial on how to make a cake.

1. Bake your round cake layers and let them cool.
2. Prepare your buttercream frosting and color it if you desire.
3. Freeze your cakes for an hour or refrigerate them in plastic wrap overnight so they are firm enough to handle while frosting. 
4. Trim the brown edges off the tops and sides of your cake.
5. Fill your cakes with whatever filling or frosting that you like. 
6. Cover your cake in a thin layer of buttercream (The crumbcoat) and refrigerate your cake until the buttercream is firm. 
7. Apply your final coat of buttercream to the cake and smooth it out carefully.
8. Now you have the perfect canvas to make the perfect cake! 

How To Make A Vintage Cake Step By Step

To get the vintage look, you want to layer your buttercream accents. Start with larger tips to lay down a base and continue with smaller and smaller piping.

1. Make sure your buttercream is very smooth and bubble-free. I like to use an immersion blender to make it super creamy.
2. Place your chilled cake onto the cake board.
3. Use a round cutter or piece of paper (space key) to mark equal spaces around the top ⅓ and bottom ⅓ of the cake. This will be the guide for the ruffles later. The space key should be about 3" wide. 
4. Apply your first piped border around the base and at the top of the cake. I chose to do a shell border using a 1M piping tip.
5. Pipe a reverse shell on top of the base border and below the top border with an open star tip Wilton 18.
6. Following the guidelines that we made earlier, use your Wilton 104 to make some ruffles. The round part of the tip should be pointing up. This is easiest if your cake is on a turntable.
7. Pipe a round pearl border on top of the ruffles using a round Wilton #4 piping tip.
8. Pipe some trios of shells to form a fleur d' lis on the points of where the ruffles meet using a Wilton #16 star tip. 
9. Pipe some small dots between the fleur d' lis in groups of three.
10. Pipe some stars around the top of the reverse shell border, at the base of the fleur d' lis, and anywhere else you like with some pink buttercream and the Wilton #16 tip.
11. Finish the top of your vintage cake with some fresh flowers.

Hungry for more vintage cake techniques? These cake trends are inspired by a technique called Lambeth and used by career pastry chefs to make the most beautiful and elaborate vintage cake designs. Sometimes used with royal icing to make the most delicate and beautiful layers of detail. 

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Vintage cake with vanilla buttercream

How to make a beautiful vintage inspired buttercream cake with fresh flowers! This cake is perfect for Mother's day, small weddings, bridal showers, baby showers, birthdays and more!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Decorating 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 8 cups

Calories 1488kcal

Author Elizabeth Marek

Equipment

• 1M wilton piping tip
• #18 wilton piping tip
• 104 wilton piping tip
• #4 wilton piping tip
• #16 wilton piping tip
• 1 Tall bench scraper
• 1 Turntable
• 1 8" cakeboard or plate
• 1 6" cake cardboard
• 6 Piping Bags
• 1 Offset Spatula

Ingredients

White Velvet Cake Ingredients

• 14 ounces cake flour
• 13 ounces granulated sugar
• 1 teaspoons salt
• 1 Tablespoons baking powder
• ½ teaspoons baking soda
• 5 ounces egg whites room temperature
• 4 ounces vegetable oil
• 10 ounces buttermilk room temperature or slightly warm
• 6 ounces butter unsalted and softened
• 2 teaspoons vanilla

Easy Buttercream Frosting

• 24 ounces unsalted butter softened
• 24 ounces powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 6 ounces pastuerized egg whites
• ¼ teaspoon salt

US Customary - Metric

Instructions

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.

  Heat oven to 335º F/168º C
• Prepare three 6"x2" cake pans with cake goop or preferred pan spray. Fill your pans about ⅔ of the way full of batter. 
• Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer with paddle attachment. Mix for 10 seconds to combine. 
• Combine ½ cup of the milk and the oil together and set aside. 
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside. 
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse. 
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions. 
• Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. 

  IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting. 

Buttercream Frosting

• Place your egg whites, powdered sugar, vanilla and salt into the bowl of your stand mixer with the whisk attachment.
• Mix on high for 5 minutes
• Reduce the speed to low and slowly add in your softened butter in small pieces until it's all added in.
• Mix on high for 5 minutes or until your buttercream no longer tastes of butter and tastes sweet
• Switch to the paddle attachment and mix on low for 5-15 minutes until your buttercream is very soft and doesn't have any bubbles.

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 

5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 

Nutrition

Serving: 1serving | Calories: 1488kcal | Carbohydrates: 170g | Protein: 10g | Fat: 88g | Saturated Fat: 55g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 232mg | Sodium: 794mg | Potassium: 309mg | Fiber: 1g | Sugar: 131g | Vitamin A: 2716IU | Calcium: 142mg | Iron: 1mg

The post Vintage Cake With Buttercream Piping Recipe And Tutorial appeared first on Sugar Geek Show.

Don’t be intimidated by the fondant work of this cake, it comes together really easily with just a few ingredients. You also don’t have to make the fondant pancakes, as the cake and buttercream alone make a delicious treat! Forget the cinnamon rolls, blueberry pancake cake will be a new brunch favorite! 

Ingredients

Pancake mix: Most types of pancake mix will work for this cake, but I like the flavor of Krusteaz buttermilk pancake mix. There is already all-purpose flour, sugar, egg whites, and leavening in this mix, so just adding wet ingredients makes it into a cake!

Blueberries: Fresh and juicy blueberries add bursts of flavor to this cake. Frozen blueberries will also work for the inside of the cake, no need to thaw them! But dried blueberries won’t work as well. 

Fondant: Making the fondant “pancakes” as decoration is totally optional, but it’s so fun and easy to make it look like a realistic stack of pancakes. 

Gelatin: Just like the "fondant pancakes", the gelatin syrup drips are optional. They add a fun gummy element to the cake that brings it to life! 

How to Make a Blueberry Pancake Cake

This cake just by itself or with frosting is delicious as it is! If you want to take it up a notch and make it look like a realistic stack of pancakes, you can make the fondant strips, gelatin syrup, and fondant butter. I would make the cake layers the day ahead and frost and decorate on the day you're going to serve.

The Blueberry Pancake Cake Layers

1. Preheat the oven to 350ºF/176ºC and prepare three 8-inch round cake pans with cake goop, parchment paper, or another preferred pan release. You can also bake this in a sheet pan, 9" cake pans, or a bundt pan.
2. Add the pancake mix and milk to a large bowl and whisk it together until just combined. Do not overmix! It’s okay if the flour mixture is lumpy.
3. Fold in the fresh blueberries and let the mixture sit for 2 minutes.
4. Pour the batter into the prepared pan.
5. Bake the cakes for 15 to 20 minutes until a toothpick inserted comes out clean.
6. While the cakes are still warm, brush the tops with melted butter. 
7. Let the cake cool for 10 minutes, then flip the cakes out onto a wire rack.
8. Cool the cakes completely at room temperature, or wrap them in plastic wrap and freeze for 30 minutes or overnight.

The Maple Buttercream Frosting

1. Mix the room-temperature butter in a large separate bowl with a hand mixer until smooth.
2. Add the powdered sugar one cup at a time and mix until it's fully combined.
3. Pour in the vanilla and maple syrup and mix together until the frosting is smooth, light, and fluffy.

Assembling the Cake

1. Trim the top of the 2 cake layers so they are flat, and leave the 3rd full to be the top. 
2. Place the first cake layer down on a cake board and spread a layer of buttercream evenly across the top. Pro-tip: For extra blueberry flavor, add some homemade blueberry sauce in between layers. 
3. Repeat this process with the remaining 2 layers. 
4. Spread a thin layer of frosting around the entire cake as a crumb coat. Leave the cake at room temperature while you decorate so that the buttercream stays sticky.

The Pancake Fondant Decoration

1. Add the Everclear and brown food coloring to a medium bowl and mix them together. This will be your “paint” for coloring the golden brown edges of the pancakes.
2. Color about a pound of fondant with a few drops of ivory food coloring.
3. Sprinkle powdered sugar on the work surface and roll out about ½ cup of fondant into long strips, about ½  inch thick.
4. Cut the strip in half lengthwise with a pizza cutter.
5. Starting at the bottom, place a strip on the cake with the flat-cut side facing the cake. It should stick to the buttercream, but you can dab a little bit of water to help.
6. Spread some of the brown mixture with a paintbrush onto the top and inside of the fondant strip. It doesn’t need to be fully covered or perfect, it will just help the fluffy pancakes look more realistic.
7. Repeat steps 3 through 6 and works up to the top edge of the cake. 
8. Roll out a piece of fondant into a large circle about ½ inch thick. Then place it on top of the cake and paint it to look like a pancake.
9. Use a small ball modeling tool to create small dots on the side of the fondant to represent air bubbles.

The Gelatin Syrup and Butter

1. Sprinkle gelatin onto a small bowl of cold water and microwave it for about 15 seconds until just melted.
2. Add a few drops of brown food coloring and mix it together. 
3. Drizzle spoonfuls of gelatin “syrup” from the top of the cake and let it drip down the sides.
4. Pour the rest of the gelatin mixture on top of the cake. 
5. Color about ¼ cup of fondant yellow and form it into a ½ inch thick rectangle.
6. Cut the yellow fondant into 2 equal-sized squares with a knife or bench scraper. These will be the “butter” pieces. 
7. Add some fresh blueberries and the “butter” pieces on top of the cake before the gelatin fully cools. 
8. Now serve and enjoy! This cake can be stored at room temperature for up to 4 days. 

FAQ

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Blueberry Pancake Cake

Cake for breakfast? Absolutely! This blueberry pancake cake is actually made from a buttermilk pancake mix and you only need milk and blueberries to bake it up into three delicious layers. Some maple buttercream frosting and fondant bring this cake to life as a realistic-looking stack of pancakes. 

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Decorating Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 cups

Calories 743kcal

Author Elizabeth Marek

Equipment

• 3 8" x 2" cake pans

Ingredients

Blueberry Pancake Cake

• 4 cups pancake mix Krusteaz buttermilk
• 2 ⅔ cups milk
• 2 ½ cups fresh blueberries or frozen
• ¼ cup melted butter for brushing

Gummy "Syrup"

• 2 teaspoons gelatin powder
• ½ cup cold water
• 1-2 drops brown food coloring

Fondant Decoration

• 1 pound white fondant
• 1-2 drops ivory food coloring for the pancakes
• 1-2 drops yellow food coloring for the butter
• 3 Tablespoons Everclear
• 4 to 5 drops brown food coloring for the pancake edges

Maple Frosting

• 2 cups unsalted butter room temperature
• 7 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup maple syrup
• ½ teaspoon salt

US Customary - Metric

Instructions

The Blueberry Pancake Cake Layers

• Preheat the oven to 350ºF/176ºC and prepare three 8-inch round cake pans with cake goop, parchment paper, or another preferred pan release. 
• Add the pancake mix and milk to a large bowl and whisk it together until just combined. Do not overmix! It’s okay if the flour mixture is lumpy.
• Fold in the fresh blueberries and let the mixture sit for 2 minutes.
• Pour the batter into the prepared pans.
• Bake the cakes for 15 to 20 minutes until a toothpick inserted comes out clean.
• While the cakes are still warm, brush the tops with melted butter. 
• Let the cake cool for 10 minutes, then flip the cakes out onto a wire rack.
• Cool the cakes completely at room temperature, or wrap them in plastic wrap and freeze for 30 minutes or overnight.

The Maple Buttercream Frosting

• Mix the room-temperature butter in a large separate bowl with a hand mixer until smooth.
• Add the powdered sugar one cup at a time and mix until it's fully combined.
• Pour in the vanilla and maple syrup and mix together until the frosting is smooth, light, and fluffy.

Assembling the Cake

• Trim the top of the 2 cake layers so they are flat, and leave the 3rd full to be the top. 
• Place the first cake layer down on a cake board and spread a layer of buttercream evenly across the top.
• Repeat this process with the remaining 2 layers. 
• Spread a thin layer of frosting around the entire cake as a crumb coat. Leave the cake at room temperature while you decorate so that the buttercream stays sticky. 

The Pancake Fondant Decoration

• Add the Everclear and brown food coloring to a medium bowl and mix them together. This will be your “paint” for coloring the golden brown edges of the pancakes.
• Color about a pound of fondant with a few drops of ivory food coloring.
• Sprinkle powdered sugar on the work surface and roll out about ½ cup of fondant into long strips, about ½  inch thick.
• Cut the strip in half lengthwise with a pizza cutter.
• Starting at the bottom, place a strip on the cake with the flat-cut side facing the cake. It should stick to the buttercream, but you can dab a little bit of water to help.
• Spread some of the brown mixture with a paintbrush onto the top and inside of the fondant strip. It doesn’t need to be fully covered or perfect, it will just help the fluffy pancakes look more realistic.
• Repeat steps 3 through 6 and works up to the top edge of the cake. 
• Roll out a piece of fondant into a large circle about ½ inch thick. Then place it on top of the cake and paint it to look like a pancake.
• Use a small ball modeling tool to create small dots on the side of the fondant to represent air bubbles.

The Gelatin Syrup and Butter

• Sprinkle gelatin onto a small bowl of cold water and microwave it for about 15 seconds until just melted.
• Add a few drops of brown food coloring and mix it together. 
• Drizzle spoonfuls of gelatin “syrup” from the top of the cake and let it drip down the sides.
• Pour the rest of the gelatin mixture on top of the cake. 
• Color about ¼ cup of fondant yellow and form it into a ½ inch thick rectangle.
• Cut the yellow fondant into 2 equal-sized squares with a knife or bench scraper. These will be the “butter” pieces. 
• Add some fresh blueberries and the “butter” pieces on top of the cake before the gelatin fully cools. 
• Now serve and enjoy! This cake can be stored at room temperature for up to 4 days. 

Notes

1. It’s important to not overmix the cake mix, or it will have a dense texture. The light and fluffy texture comes from mixing just until the batter is incorporated.
2. You can also bake this in a sheet pan, two 9" cake pans, or a bundt pan. Just bake them at different times.
3. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. For extra blueberry flavor, add some homemade blueberry sauce in between layers. 

Nutrition

Serving: 1cup | Calories: 743kcal | Carbohydrates: 94g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 375mg | Potassium: 219mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1276IU | Vitamin C: 3mg | Calcium: 181mg | Iron: 1mg

The post Blueberry Pancake Cake appeared first on Sugar Geek Show.

I've used it to make pumpkin cream cheese bread, pumpkin chocolate chip muffins, and even baked donuts. You can use canned pumpkin or make your own homemade pumpkin puree. I love making this pumpkin spice bread ahead of time and having a slice for breakfast with my coffee on chilly mornings.  

PUMPKIN CAKE INGREDIENTS

Make sure that you're using plain pumpkin puree, not pumpkin pie mix which has added sweeteners and spices. If you can't find any at the store, you can pick up a sugar pumpkin and make your own homemade pumpkin puree. 

If you don't have all the spices listed, pick up a bottle of pumpkin spice, it's basically the same thing. Use two Tablespoons pumpkin spice instead of the spices listed in the recipe.

If you don't have buttermilk you can make your own buttermilk substitute or use regular milk. 

PUMPKIN SPICE CAKE INSTRUCTIONS

Step 1 – Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another preferred pan release. You can also use two 8" pans, just bake for longer. Measure out your ingredients with a scale and bring eggs and buttermilk to room temperature. 

Step 2 – In a large bowl, add your flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt and whisk together to combine. Set aside. 

Step 3 – In the bowl of your stand mixer, add your room temperature eggs, white sugar, brown sugar, and vanilla. Mix on medium/medium-high with the paddle attachment for 1 minute. You can also do this with a hand mixer, just mix for longer and go by look instead of time. It should look aerated and bubbly. 

Pro-Tip - I'm using my Bosch Universal Plus mixer for this recipe, check out my review for comparisons, pros and cons, and more information.

Step 4 – Add in your pumpkin puree, oil, melted butter, and room temperature buttermilk and mix until combined.

Step 5 – Slowly add in your flour mixture and mix on low until all your dry ingredients are just incorporated and your batter is smooth. Do not over-mix. 

Step 6 – Pour batter into three, 8"x 2" prepared cake pans and smooth out. Bake the cakes for 35-40 minutes (40-50 minutes if you're using two pans) until the center of the cake is set and a toothpick comes out clean.

Cool the cakes for ten minutes in the pan and turn out onto a wire rack to cool fully before frosting. I like to trim off the domes of my cake to make it easier to stack. You can wrap the cakes in plastic wrap and freeze to chill them faster.

CREAM CHEESE FROSTING INSTRUCTIONS

Step 1 – Cream the softened cream cheese with the paddle attachment until smooth. Add in your softened butter and continue creaming on low until fully incorporated and smooth. You can use a stand mixer or hand mixer.

Step 2 – Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix on low for 5-6 minutes until smooth.

Step 3 – For a whiter frosting, add white food coloring. Store leftover frosting in the fridge for up to a week or freeze up to 6 months. 

HOW TO MAKE MARZIPAN CANDY PUMPKINS

Step 1 - Combine your almond flour, powdered sugar corn syrup (or honey) and flavoring the in the bowl of your stand mixer with the paddle attachment until smooth. 

Step 2 - Wrap your marzipan in plastic wrap and let it rest for 60 minutes before you use it. This is a great thing to make ahead of time. 

Step 3 - Divide your marzipan into 5-7 sections. I colored mine with egg yellow, orange, red, white, dark green, light green and a small amount of brown for the stems.

Step 4 - Shape your pumpkins using your modeling tools. I used the ball tool to add an indent on the top, then my modeling tool to make some lines going down the sides. 

Step 5 - Add a stem and dust the lines with some edible food coloring dust. I used dark reddish-orange and green for mine. 

HOW TO DECORATE A CAKE

Check out my 'how to make your first cake' blog post to learn how to properly trim, fill, stack, crumb coat, frost, and decorate a cake. I decorated this cake using my offset spatula, bench scraper, a turntable, an 8" cake board, and adorable little marzipan pumpkins. 

I also used a #10 round wilton piping tip and leaf tip to make this cool, modern tree texture on the outside of the cake. Check out my video below to see how I did it! 

Step 1 - Trim your cake layers so they don't have a dome. Fill your layers with about ¼" of cream cheese frosting using an offset spatula.

Step 2 - Apply a thin layer of cream cheese frosting to the whole cake to seal in the crumbs (crumbcoat) and put your cake into the fridge or freezer for 20 minutes to firm up the frosting. 

Step 3 - Apply the final layer of buttercream with your offset spatula. Smooth the top with the offset spatula and the sides with a bench scraper. 

Step 4 - Using the round piping tip, pipe your wood grain pattern around the sides. See the video below for a visual.

Step 5 - Use your piping bag with the round piping tip to add some dollops of frosting to the top of the cake in a ring.

Step 6 - Add your pumpkins to the frosting. 

Step 7 - Fill in the blank spaces with your leaf tip.

I love how festive this cake looks! Wouldn't it be the perfect centerpiece for the Holidays?

PUMPKIN SPICE CUPCAKES

This recipe works really well for cupcakes too. I added some mini chocolate chips because why not 😀 Fill your liners up ¾ of the way full. Bake the cupcakes at 400ºF for about 20 minutes or until the center is set. Let cool and frost with your cream cheese frosting.

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Pumpkin Spice Cake With Cream Cheese Frosting

This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 10 cups

Calories 1909kcal

Author Elizabeth Marek

Equipment

• Stand Mixer with paddle attachment, hand mixer or whisk
• three, 8"x2" cake pans (or two pans)
• Piping Bag
• Modeling tools
• #3 Round Piping Tip
• Medium leaf pipnig tip

Ingredients

Pumpkin Spice Cake Ingredients

• 18 ounces All Purpose Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 teaspoons Cloves
• 2 teaspoons Nutmeg
• ½ teaspoon Ginger
• 1 ½ teaspoons Salt
• 8 large Eggs room temperature
• 14 ounces Granulated Sugar
• 3 ounces Light Brown Sugar
• 15 ounces Pumpkin Puree
• 4 ounces Vegetable Oil
• 1 Tablespoon Vanilla Extract
• 5 ounces Buttermilk room temperature, or combine milk with 1 tablespoon of white vinegar and rest for 5 minutes.
• 6 ounces Melted Butter

Cream Cheese Frosting Ingredients

• 16 ounces cream cheese room temperature
• 8 ounces unsalted butter room temperature
• 32 ounces powdered sugar sifted
• ½ teaspoon salt
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

Cake Instructions

• Preheat your oven to 350ºF (177ºC) and prepare three, 8"x2" cake pans with cake goop or another preferred pan release. You can also use two 9" pans, just bake for longer. Measure out your ingredients with a scale and bring eggs and buttermilk to room temperature. 
• In a large bowl, add your flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt and whisk together to combine. Set aside. 
• In the bowl of your stand mixer, add your room temperature eggs, white sugar, brown sugar and vanilla. Mix on medium/medium-high with the paddle attachment for 1 minute. You can also do this with a hand mixer, just mix for longer and go by look instead of time. It should look aerated and bubbly. 
• Add in your pumpkin puree, oil, melted butter and room temperature buttermilk and mix until combined.

  Make sure you're using pumpkin puree and not pumpkin pie filling, which has added spices and flavors.
• Slowly add in your flour mixture and mix on low until all your dry ingredients are just incorporated and your batter is smooth. Do not over-mix. 
• Pour batter into three, 8"x2" prepared cake pans and smooth out. Bake the cakes for 30-35 minutes or until the center of the cake bounces back when you touch it and a toothpick comes out clean.

  Cool the cakes for ten minutes in the pan and turn out onto a wire rack to cool fully before frosting. I like to trim off the domes of my cake to make it easier to stack. You can wrap the cakes in plastic wrap and freeze to chill them faster.

Frosting Instructions

• Cream the softened cream cheese with the paddle attachment until smooth. Add in your softened butter and continue creaming on low until fully incorporated and smooth. 
• Slowly add in powdered sugar one cup at a time, letting fully incorporate before adding the next cup. Add in vanilla and salt. Mix at low for 5-6 minutes until smooth.
• For a whiter frosting, add white food coloring. Store leftover frosting in the fridge for up to a week or freeze up to 6 months. 

Marzipan Pumpkins

• Divide your marzipan into 5-7 sections and color them with food coloring. I used egg yellow, orange, red, green, white, and brown for the pumpkin stems.
• Roll a piece of marzipan into a ball and use a modeling tool to add lines to the side.
• Form a small stem for the top of the pumpkin
• Dust the lines with some edible food coloring dust to add shading. I used a dark reddish orange for the orange pumpkins and dark green for the green pumpkins and the white pumpkins.

Decorating Your Cake

• Trim the domes off your cooled pumpkin layers
• Fit a piping bag with a coupler so that you can easily switch between a round piping tip and a leaf piping tip.
• Add a layer of cream cheese frosting with your offset spatula. Try to keep the layer nice and even, I shoot for about ¼" thick frosting.
• Add your second layer of cake. Add more frosting and finish with the last layer of cake on top.
• Cover the whole cake in a thin layer of your cream cheese frosting. This is called the crumb coat and seals in the loose crumbs. Place into the fridge or freezer for about 20 minutes to firm up the frosting.
• Add your final layer of buttercream with your offset spatula. Smooth the sides with a bench scraper to make the sides smooth and then smooth the top with your offset spatula. (see the video in the recipe card for more visual instructions)
• Use your piping bag to add some wood grain to the sides of the cake and pipe a border around the top of the cake of some dollops of frosting.
• Add your marzipan pumpkins on top of the frosting dollops
• Fill in the spaces with piped leaves using a leaf piping tip.
• Store your finished cake in the fridge until it's ready to be served but the cake will taste the best if you take it out of the fridge two hours before serving to allow it time to warm up.

Video

Notes

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your cake batter does not break or curdle. 

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. 

5. I'm using my Bosch Universal Plus mixer for this recipe, check out my review for comparisons, pros and cons, and more information.

6. Check out my 'how to make your first cake' blog post to learn how to properly trim, fill, stack, crumb coat, frost and decorate a cake. I decorated this cake using my offset spatula, bench scraper, a turn table, an 8" cake board, and adorable little marzipan pumpkins. 

7. I also used a #10 round wilton piping tip to make this cool, modern tree texture on the outside of the cake. Check out my video below to see how I did it! 

8. If you don't have buttermilk, you can make your own with yogurt, sour cream, or even vinegar and milk. Check out my buttermilk blog post for recipes. 

Nutrition

Serving: 0.25cups | Calories: 1909kcal | Carbohydrates: 268g | Protein: 15g | Fat: 89g | Saturated Fat: 54g | Cholesterol: 417mg | Sodium: 1292mg | Potassium: 385mg | Fiber: 3g | Sugar: 223g | Vitamin A: 9610IU | Vitamin C: 1.8mg | Calcium: 171mg | Iron: 4.2mg

The post Pumpkin Spice Cake appeared first on Sugar Geek Show.