cake Archives - JavaCupcake

Spiced Pineapple Raspberry Upside-Down Cake

May 24, 2013 by Betsy Eves 3 Comments

I’ve been wanting to try making a pineapple upside-down cake for a few months now… but just didn’t have the time. The, Jessie’s (aka CakeSpy) new book, The Secret Lives of Baked Goods, came out and it had a recipe for the cake in it. I *knew* that meant it was time to make it!

But… you know me, I really just can’t leave a good recipe alone. hehe I had to put a JavaCucpake spin on Jessie’s recipe and make a few changes! Instead of cherries, I used fresh raspberries and also added some vanilla and spices to the cake batter… and so was born my Spiced Pineapple Raspberry Upside-Down Cake!

Today is also the first day of my husbands pre-deployment leave. What that means basically is that he gets some time off before his unit deploys to war. This time off is a blessing… and a curse. I am so very grateful to be able to spend a big block of time with my husband and family. We get to travel, sleep in, spend quality time together. But – that also means that shortly after this vacation – he’s going to leave me, our kids, our life and join a war to do his job – defend our country.

*sigh* .

But, one this is certain. I will always have my family and my friends… my baking, my passion for bringing others joy with my blog… and you. My fabulous readers and my friends. I know these coming weeks will be great… the coming months difficult… but I also know that I’ll have you to help me through it. Thank you.

Enjoy!

Spiced Pineapple Raspberry Upside-Down Cake

Yield: 1 9-inch square cake

Ingredients

Topping

5 Tbsp unsalted butter, melted
2/3 cup light brown sugar, packed
9 slices canned pineapple rings, drained of juice
21 fresh raspberries

Cake

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar, packed
2 eggs
1 tsp vanilla
3/4 cup + Tbsp heavy cream
fresh raspberries, for garnish (optional)

Instructions

Preheat oven to 350 F degrees. Gently spray 9x9in pan with cooking spray.
Melt butter for topping and pour into the prepared 9x9in pan.
Crumble the brown sugar in your hand and sprinkle it over the butter. Use a fork to break up any clumps and incorporate the butter and sugar together. Using the back of a spatula, gently press the butter and sugar evenly over the bottom of the pan until it's completely covered.
Arrange the pineapple over the butter and sugar. You should be able to lay them out 3x3 - like a TicTacToe board.
Place a fresh raspberry, hole side down, in the center of each pineapple. Also, place a fresh raspberry, hole side down, in the spaces between the pineapples. (Note: I did not put a berry in the 4 corners due to space, but you can if you have room.) Set the pan aside.
In a medium bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer, cream together the butter and sugar for the cake for at least 3-5 minutes. Scrape down the sides of the bowl several times during this process.
Add the eggs one at a time and mix well after each addition until completely incorporated.
Mix in the vanilla.
Alternating, add the flour and heavy cream beginning and ending with the flour. Mix just until combined. Scrape the sides of the bowl after each addition of flour.
Gently scoop the batter into the pan. Using an offset spatula, slowly spread the batter over the fruit being careful not to move any of the fruit from their place. Spread the top of the batter smooth and flat.
Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Immediately after removing the cake from the oven, place your serving platter upside down over the pan. In one motion, flip the plate and pan over. Leave the pan in place for several minutes so that the juices of the fruit and brown sugar/butter drip into the cake.
Gently lift the pan off the cake.
Garnish with fresh raspberries.
Jessie's book says to "store the cake loosely covered at room temperature for up to 2 days."

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Filed Under: cake, fruit filled cake, pineapple, raspberries, raspberry, recipes, upside-down cake

{Tutorial} Neapolitan Layer Cake

May 13, 2013 by Betsy Eves 7 Comments

Ooooooooooooh I’ve been in a funk. A baking fun. Last week I make a double chocolate layer cake but since then… nothing. I haven’t even been motivated to make rice krispy treats. (I have 4 boxes of Rice Krispies – thank you WIC.) So today, I opened up my baking cookbooks, browsed Pinterest and checked out a few of my favorite blogs. One of the themes I saw running across all of them – Neapolitian. Chocolate, Strawberry and Vanilla together to make one delicious dessert. So, with Mother’s Day this past weekend, I decided that I’d make a Mother’s Day Neapolitan Layer Cake to celebrate.

Mother's Day Neapolitian Cake by JavaCupcake.com

My mom passed away 3 years ago… so she was definitely on my mind as I was making this cake. Especially when it was time to sit down and enjoy a slice. I’m certain she would have enjoyed this cake with a big glass of milk! Three layers of decadent cake filled with chocolate and strawberry frosting and topped with vanilla buttercream. Eat bite has a unique flavor…. it’s like a party in your mouth with every bite!

What really inspired me to make this particular cake was one of my most favorite bloggers, Amanda of i am baker with her Neapolitan Rose Cake. I’ve used her tutorials to make a rose cake before, but this one was going to be different. I was going to make the neapolitan cake, but I wasn’t going to do roses. Instead, I’d just smooth out the three flavors of frosting over the three different layers of cake. But still, that’s a lot of work! I had a feeling thought it was going to be so worth it in the end. And ya know what… all the hard work was TOTALLY worth it in the end because this cake was delicious!

So, instead of posting detailed recipes for this cake, I decided to write a tutorial on how to assemble and make this cake. I’ve posted the chocolate and vanilla cake recipes several times before, but tried a new strawberry recipe… I’ve linked to all of them below. You’ll also see what supplies you need to make this cake and a detailed tutorial to assemble it.

Enjoy!

{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

I used THIS RECIPE for the chocolate cake. It actually makes too much batter… so when you prepare it, measure out a dozen cupcakes first and then pour the rest in your 9-inch round cake pan. Bake as directed in the recipe.

For the chocolate frosting:

I used my basic chocolate buttercream recipe, found HERE. You’ll probably use ALL of this for the cake, so you might want to make extra to frost the extra cupcakes.

For the strawberry cake:

I tried a new recipe for this cake and I think it turned out amazing! Thanks to the blog, I made that! for the recipe!

For the strawberry frosting:

I took my basic vanilla buttercream recipe and substituted about 1/4 cup strawberry puree (that I had reserved from the cake recipe) for the cream. I also added 1 tsp strawberry extract instead of vanilla extract. It was super yummy!

For the vanilla cake & frosting:

I used a whole batch of batter using my favorite vanilla cupcake recipe. It made a very tall cake & I trimmed off a lot of extra cake. So next time, I’d scoop out 6 cupcakes first, then pour the rest into the pan to bake. I also used this same recipe for the vanilla frosting, but I doubled it.

Neapolitan Cake by JavaCupcake.com

Supplies needed to assemble the cake:

-Cake layers and frosting
-Offset spatula
-Wax paper
-Cake stand or cake turn table
-Paper towels
-1 cup measuring cup
-Spatula/scraper

Assembling the Neapolitan Cake:

Trim the three cake layers so they are the same height.
Place a piece of wax paper on your cake turn table and place the chocolate layer with the trimmed side up.
Place 2 cups of chocolate frosting on to the first layer and spread evenly over the top.
Set the strawberry layer, trimmed side up, on to the chocolate frosting and gently press down.
Place 2 cups of strawberry frosting onto the top and spread evenly.
Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down.
Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
Once the cake has set – begin frosting the outside of the cake starting with the chocolate on the bottom and working your way up to the top with the vanilla. Use 2 cups of vanilla frosting on the top layer of the cake. If you need an idea of how to apply the frosting, check out my Ombre Cake Tutorial – see steps 3-6 for how to apply the frosting in layers on the side of the cake.
Make sure to clean off your spatula often with the paper towels. Mixing flavors at the seams will result in smears of color onto the wrong layers.
Using your offset spatula, do your best to smooth the sides of the cake without smudging the colors together. This process takes a steady hand and a lot of time. GO SLOW. Unlike the ombre cake, you don’t want the colors to collide together to create the gradual change of colors… you want three distinct color layers – but still want a smooth, finished look.
To transfer the cake to your cake plate, gently and carefully pull the wax paper and cake off the edge of the cake turn table. Place your hand under the cake as your peel away the wax paper and pull the cake completely off the stand. Transfer the cake to the cake stand and use any additional chocolate frosting you have to touch up the bottom edges.

Filed Under: cake, cakes, chocolate, chocolate cake, chocolate frosting, family, frosting and icing, fruit, fruit filled cake, layer cake, life, recipes, strawberry cake, strawberry frosting, vanilla cake, vanilla frosting

Almost as good as Mom’s –
Double Chocolate Layer Cake

April 30, 2013 by Betsy Eves 8 Comments

When I want to bake but I’m not quite sure what to make I usually tend to make something that I’m craving. Today – chocolate cake. I am IN LOVE with my chocolate cake recipe. It’s decadent, rich – but light and moist. All things I love in a great cake!

I am pairing my favorite chocolate cake with a creamy whipped dark chocolate buttercream. It’s a very simple recipe, but it’s so stinkin’ delicious that I’m pretty certain I may consume half the cake myself!

Mostly though, I love this cake because of the memories it brings me. Growing up, I would request a chocolate cake with chocolate frosting every year for my birthday. My mom, without fail, would make it for me… from scratch and with love every time. Our birthdays were only 2 days apart, so we always shared a birthday cake. I don’t know if she loved this cake as much as I did, because she never asked for anything different… or maybe she was just being a good mom and letting me have what I wanted. Either way… nothing could ever beat her chocolate cake. Not even this recipe.

My mom passed away a few years ago… but, every time I make a chocolate cake with chocolate frosting I am reminded of her and how we shared this cake on our birthdays.

Enjoy!

Almost as good as Mom's - Double Chocolate Layer Cake

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 1 2-layer 9-inch cake

Ingredients

Dark Chocolate Cake

Chocolate Cake

1 cup unsalted butter (2 sticks)
1 1/2 cups brewed coffee
1 Tbsp espresso powder
1 Tbsp vanilla
3/4 cup dark chocolate cocoa powder
2/3 cup sour cream
2 eggs
2 cups sugar
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt

Whipped Chocolate Frosting

1 1/2 cups unsalted butter, room temperature
3/4 cup dark chocolate cocoa powder (I used Hershey's)
5 1/2 cups powdered sugar
1 Tbsp vanilla extract
1/8 tsp salt
1/4 cup + 3-4 Tbsp heavy whipping cream
chocolate shavings (garnish)

Instructions

Dark Chocolate Cake

Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2 9-inch cake pans.
In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
Divide the batter evenly into the 2 prepared pans. Each pan should get 3 cups of batter.
Bake 26-28 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
Once the cakes have cooled, but are still warm, use a cake leveler to cut off the round mound on the top of the cake. Make sure both layers are the same height.

Whipped Chocolate Frosting

In the bowl of your stand mixer, whip the butter until smooth.
Add the dark chocolate cocoa powder and mix on medium-high until combined.
Add the sugar and salt and mix until incorporated. The frosting will be very thick.
Mix in the vanilla extract and 1/4 cup of heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
Add 3-4 Tbsp more of heavy cream until you have reached your desired consistency. Scrape the sides of the bowl and whip on high for 3-4 minutes.

Assembly

Place a piece of wax paper on your rotating cake prep stand and place the flattest side of one layer on it. Spread a thick layer of frosting on the top of this layer of cake.
Place the second layer, flat side UP, on top of the frosting.
Crumb coat the entire cake. (A crumb coat is a very thin layer of frosting that seals in the crumbs.) Place cake in the freezer for about 10 minutes.
Spread a 1/2 inch layer of frosting on the top and side of the cake. Using an offset spatula, smooth out the sides.
Spread an even layer of chocolate shavings on the top of the cake. Place cake back in freezer for 10-15 minutes.
Gently slide the cake off the wax paper and place it onto your cake stand.
Press remaining chocolate shavings onto the bottom edge of the cake closets to the cake stand.
Serve with a giant glass of milk and a big scoop of vanilla ice cream!

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Filed Under: cake, cakes, chocolate, chocolate cake, chocolate frosting, dark chocolate, frosting and icing, layer cake, recipes

Raspberry Lemonade Layer Cake

April 21, 2013 by Betsy Eves 4 Comments

Army life has it’s share of ups and downs, good times and bad… happy and sad moments. Since moving to Germany over 2 years ago, I’ve had the pleasure of meeting so many amazing new people who have helped in creating the happier of moments. And… luckily enough for me, one person in particular happened to live just out my front door.

Me, Richelle, Dani, Trish, Rachel, Jessica
Summer 2012

Dani and I became quick friends… it was hard not to say hello every time I’d come home to see her smiling face in her backyard with her dog Gizmo or her daughter Katie. A nod and a hello turned into us chatting at her fence for an hour which turned into weekend bbq’s and now a great friendship. We also quickly realized that we shared a love of baking and trying new recipes. I don’t know how many times we’ve called each other asking to borrow an egg, or flour, sugar or something we were missing from our kitchen that we needed for that days project. I even made a special cake for her daughter’s birthday party… you may remember this Rainbow Pom Pom Cake. It was a HUGE HIT!

This is Dani’s last week in Germany. *sigh* She’s not my first friend to PCS (Permanent Change of Station) back to the USA… but, she’s my second neighbor in 2 weeks to move… and if we’re being honest here… I am not liking it one bit that she’s leaving. Watching everyone around you move away is never easy… and when it’s someone you enjoy spending your time with… it’s even harder.

Dani, her husband AJ and their daughter, Katie are coming over for one last dinner together this week and I knew I needed to make something special for them. Since the weather has been so beautiful lately, I knew I wanted to make a cake with bright colors perfect or warm weather. Lemonade… perfect!

Raspberry Lemonade Layer Cake by JavaCupcake.com

Fork by Goozeberry Hill
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I was inspired to make this cake from a magazine I picked up last week. I don’t buy many baking or cooking magazines because why pay for it when I have the internet and that’s free. Ha! But this magazine had lots of recipes that I would actually make that looked so so delicious! The lemonade layer cake in the magazine was an all pink cake using regular lemonade… so I punched things up a notch and made it a two toned raspberry lemonade cake! YUM!

So tomorrow… I’ll share one more evening with my neighbors and treat them to this special cake. Dani… it’s been a pleasure getting to know you and your family! I wish you well for the future and safe travels back to the USA! We’ll miss you!

Enjoy!

Raspberry Lemonade Layer Cake

Total Time: 3 hours

Yield: 1 9in 4-layer cake

Ingredients

Raspberry Lemonade Cake

2 cups sugar
1 cup unsalted butter, room temperature
4 eggs, room temperature
3 1/3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/3 cups whole milk
1/4 cup frozen raspberry lemonade concentrate, thawed
2 tsp lemon extract
Wilton Red Food Coloring Gel
Wilton Yellow Food Coloring Gel
Candied Lemon Slices (garnish)

Lemonade Frosting

2 3/4 cup unsalted butter, room temperature
4 7oz jars of Marshmallow Fluff
1/4 cup frozen lemonade concentrate, thawed
1 cup powdered sugar
2 tsp lemon extract
2 Tbsp heavy cream
pinch of salt

Instructions

Raspberry Lemonade Cake

Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2-9x2in round pans.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a 2 cup measuring cup, combine the lemonade concentrate, milk and extract. Set aside.
Using your stand mixer, cream together the butter and sugar for 2 minutes. Add the eggs one at a time and mix well after each addition.
Alternately add the flour mixture and milk mixture to the butter mixture, beating on low speed after each addition until just combined.
Scoop half the batter into a medium bowl. Gently mix in a small dollop of red food coloring gel and mix until the color is uniform. Repeat with the yellow with the remaining batter.
Spread the batter into prepared pans.
Bake for 32-35 minutes or until the tops spring back lightly when touched.
Allow cakes to cool in pans for 10 minutes before removing to a wire rack to cool completely.
Once completely cooled, trim the cakes so that they are the same height using a long, serrated knife. Then, cut each layer in half horizontally creating 4 equal layers.

Lemonade Frosting

Using a stand mixer, cream the butter for 30 seconds. Add the marshmallow fluff and beat until smooth. Scrape the sides of the bowl.
Add the powdered sugar, lemonade concentrate and lemon extract. Mix until combined.
Mix in the heavy cream and salt. Beat frosting on high for 30 seconds.

Assembly

Place one pink layer on your serving plate and spread frosting over the top. Put a yellow layer on top of the pink and frost. Repeat again with the pink and yellow layers.
Crumb coat the cake and freeze for 15 minutes.
Using the remaining frosting on the outside and top of the cake. Use an offset spatula to smooth the sides.
Top with candied lemon peel for a garnish. (Optional)

NOTE

This frosting is best served the day it's made. It has a very strong butter taste the longer it sits out. If you don't like a butter frosting - try an American buttercream flavored with lemon.

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Update: About a week after I posted this cake, my sister made it for her step-daughter (my niece) for her 15th birthday! Her is Emily (in the front left in the black) enjoying a slice with her friends! HAPPY BIRTHDAY, EMILY!

Sidenote: My sister wrote me and said a few things about this cake and why she uses the recipes I post on JavaCupcake. Melted my heart and reminded me of exactly why I have this blog. To share love and bring people together through baking.

Thank you! It was amazing. The cake was so good and moist! I did a lemon buttercream just how you told me to do it. It was great! I couldn’t find lemon candies so we were stuck with pink sprinkles . You’ll get a kick out of this….2 people said “oh it looks so good – and it’s not even sliding!” All I could think about was how proud of me you be. I told Judy that i like to bake off JavaCupcake because it makes me feel like you’re with me on these special occasions. xoxo -Tressa

Filed Under: cake, lemon, lemon cake, lemonade, recipes

Irish Stout Cake with Bailey’s Ganache

March 15, 2013 by Betsy Eves 6 Comments

It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey. And why? you may be wondering… well, it’s St. Patrick’s Day! The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

This chocolate cake is seriously one of my all time favorites. I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache. BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round). Boo. So, two 8in rounds it was. Between the two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it. On top is hot ganache poured over the cake and down the sides. I love that you can see the chocolate layers of this cake too. Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family. I served a big ole slice to her husband with a Guinness… HUGE hit!

Enjoy!

Irish Stout Cake with Bailey’s Ganache

Total Time: 24 hours

Yield: 1 2-layer 8-inch cake

Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!

Ingredients

Irish Stout Cake

2 cups flour
2 cups sugar
2 tsp baking soda
3/4 tsp salt
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 cup unsalted butter
1 12oz bottle of Guinness Stout beer
3/4 cup dark chocolate cocoa powder (I used Hershey's)
1 Tbsp espresso powder

Bailey's Cream Cheese Frosting

6oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 cup shortening
2 1/4 cups powdered sugar
1/8 tsp salt
1 Tbsp Bailey's Irish Cream

Bailey's Ganahe

6oz high quality white chocolate (not white chocolate chips)
1/4 cup heavy cream
1/4 cup Bailey's Irish Cream
1 Tbsp unsalted butter
White chocolate shavings (garnish)

Instructions

Irish Stout Cake

Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
In another large bowl, whisk together the vanilla, eggs and buttermilk.
Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
Once cooled, trim the tops so that each cake is level and the same height.
Wrap cake layers and freezer for several hours or over night.

Bailey's Irish Cream Frosting

Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
Add the Bailey's and salt and mix for 1 more minute.
Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.

Bailey's Ganache

Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.

Assembly

Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
Garnish the top of the cake with white chocolate shavings.
Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
Store in an air tight container up to 2 days.

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Filed Under: alcohol, alcohol frosting, cake, chocolate, chocolate cake, dark chocolate, frosting and icing, ganache, ganache, holiday, recipes, St. Patrick's Day, white chocolate frosting

Mint Chocolate Chip Cake

February 22, 2013 by Betsy Eves 10 Comments

I’m heading out of town this weekend to Garmish, Germany for a marriage retreat courtesy of the US Army. Three days and two nights at the Edelweiss Resort all on the Army’s dime. When they offer these kinds of weekends – you don’t tell the Army no. You say, THANK YOU and enjoy yourself!

Unfortunately, by going on this retreat I’ll be missing my dear friend Chasity’s birthday on Sunday. Sad, yes. BUT – being the awesome friend I am… I’m making her birthday cake before I head out of town! Her husband asked me last week if I’d make the cake for her and of course I jumped at the chance. Chasity’s favorite flavors are mint & chocolate chip. No lie about this too. We went to Poland together last weekend and stopped in Dresden and she ate two giant scoops of mint chocolate chip ice cream. She LOVES this stuff! (PS Sorry, Chasity for calling you out on the ice cream haha!)

I started with a basic two layer 8-in chocolate cake. You can use any recipe you like… for a quick cake, I like chocolate fudge box mix or you can use my favorite recipe for chocolate cake. Since most of the awesomeness of this cake comes from the frosting and the decorations… the cake part wasn’t my primary focus. I frosted the cake with buttercream – but kicked it up a million notches by adding mint and chocolate chunks to create the mint chocolate chip aspect of the cake. For garnish I made a mint chocolate bark that was super simple yet so darn yummy. Overall – this cake ruled!

Enjoy!

Mint Chocolate Chip Cake

Total Time: 6 hours

Yield: 1 2-layer 8-inch cake

Ingredients

Chocolate Cake

Click on this LINK for the RECIPE

Mint Chocolate Chip Buttercream

1 cup unsalted butter, room temperature
1/2 cup shortening
2lbs powdered sugar
1 Tbsp mint extract
1/8 tsp salt
1/4 cup heavy cream
Wilton Food Coloring Gel - Green
1 cup semi-sweet chocolate, chopped

Chocolate Ganache

4oz semi-sweet chocolate, chopped
1/2 cup heavy cream
1 Tbsp butter
1 Tbsp vanilla

Mint Chocolate Chip Bark

Click on this LINK for the RECIPE

Instructions

Chocolate Cake

Make 1/2 the recipe for the chocolate cake using the recipe in the link above.
Cover and freeze layers for several hours or overnight.

Mint Chocolate Chip Buttercream

Cream butter and shortening together until smooth.
Add the powdered sugar 1 cup at a time, beating well after each addition.
Mix in the mint, salt, and heavy cream. Scrape the sides of the bowl and beat on high for 4-5 minutes or until light and fluffy. If the mixture is too thick, add more heavy cream.
Add the food coloring and mix until the color is uniform.
Fold in the chocolate chunks.

Chocolate Ganache

Place chocolate chunks in a medium glass bowl.
In a small sauce pan, heat the milk, butter and vanilla until it boils.
Pour immediately over the chocolate and let stand for 2 minutes.
Using a metal spoon, stir slowly and gently until all the chocolate has melted making sure not to incorporate any air into the ganache.

Mint Chocolate Chip Bark

Follow the recipe found in the link above.

Assembly

Trim off the rounded edges of the top of both layers of cake.
Using an offset spatula, spread a 1/2 inch layer of buttercream over the first layer of cake. Make sure to spread it flat and evenly all the way across the edge of the cake.
Spread a thin crumb coat of buttercream around the outside of the cake. Refrigerate for 15 minutes.
Generously spread more buttercream around the outside of the cake until you have about a 1/2 inch layer of frosting. Smooth out the buttercream.
Prepare the ganache on the top of the cake in the center. Using an offset spatula, gently bring the ganache to the edge of the cake and let it pour over. Start by pouring a small amount of ganache, you can always add more if necessary.
Garnish with a stack of mint chocolate chip bark.

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Triple Chocolate Peanut Butter Cupcakes

January 17, 2013 by Betsy Eves 8 Comments

One of my very good friends, Margot, is having her baby shower tonight. Her baby was born several months early and we didn’t get a chance to celebrate her baby girl before she arrived… so tonight, we celebrate Evalyn and Margot! Margot loves my cupcakes… how do I know this? Well, she was Emily’s teacher and the recipient of several “thank you” cupcakes thoughout the year and ALL the other teachers at the school were very jealous! tee hee hee

Margot & Evalyn

Now… you might be surprised that I didn’t make these cupcakes 100% from scratch. I know… you’re used to seeing unique recipes for my creations that don’t include a box. But this week I have been super duper busy that I didn’t want to take the chance of a recipe not working out and not having the time to redo the cupcakes.

So, I used Duncan Hines Triple Chocolate Cake Mix. This isn’t your $0.99 box of cake mix. This cake mix produces a rich, dark chocolate cake that has ribbons of fudge and chunks of chocolate in it. Really… for a box… it’s AMAZING! And even more… paired with my favorite peanut butter buttercream it’s OUT OF THIS WORLD!

Have you had my peanut butter buttercream before? Uhm…. it’s light and fluffy with the perfect amount of peanut butter flavor. Not too sweet, not to strong… just perfect! I could eat this by the SPOONFUL!

Oh – and it’s Girl Scout Cookie Season and I just HAD to top these cupcakes with a Tagalong cookie!

Love those liners? I got them from Sweets & Treats Boutique! I LOVE THEM!

Enjoy!

Triple Chocolate Peanut Butter Cupcakes

Cook Time: 18 minutes

Total Time: 3 hours

Yield: 2 dozen + 9 cupcakes

Ingredients

Triple Chocolate Cupcakes

2 boxes Duncan Hines Triple Chocolate Cake Mix
Oil
Eggs
Water

Peanut Butter Buttercream

3 sticks (1 1/2 cups) unsalted butter, room temperature
1 1/2 cups creamy peanut butter (I used Jiff)
4 1/2 cups powdered sugar
1/3-1/2 cup heavy cream
1/8 tsp salt
Chocolate jimmies
Tagalong Girl Scout Cookies - quartered

Instructions

Triple Chocolate Cupcakes

Preheat oven to 350 F degrees. Line cupcake pan with liners.
Prepare the fudge filling and the batter as directed on the box.
Scoop the batter into the cupcake liners.
Dollop a scan tablespoon of fudge filling on top of the batter. Use a toothpick to swirl fudge into the batter. You want to make sure that the batter is covering the fudge filling.
Bake 18-20 minutes, rotating the pan after 12 minutes.
Cool in pan for at least 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Buttercream

Cream together the peanut butter and butter.
Add the powdered sugar and mix on high until incorporated.
Add 1/3 cup of heavy cream and mix until smooth. Add more cream until you reach your desired consistency.
Scrape the sides of the bowl and beat on high for 4-5 minutes. The frosting will lighten in color and become smooth and fluffy.
Using a Wilton 1M tip, pipe frosting onto each cupcake.
Top with chocolate jimmies and a Tagalong cookie piece.

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Peanut Butter Chocolate Cheesecake

December 31, 2012 by Betsy Eves 2 Comments

I’ve never made a cheesecake before. And, if I’m being honest here… I don’t really even like cheesecake. I know. I’m a CRAZY person for not liking cheesecake… but I just can’t get paste the cream cheese/sour flavor. Yuck!

For our New Years Eve party with the neighbors, I wanted to make something special… but one of my neighbors doesn’t like cake (I call him CRAZY for not liking cake!) but he loves Reese’s! So… how about a cheesecake! And to make it even better, I’ll make it a peanut butter chocolate cheesecake! YESSSSS!!

Since I’ve never made one before, I needed to find a recipe. Surprisingly enough, there weren’t many peanut butter chocolate cheesecake recipes to choose from on the web that looked 1)simple and 2)super delicious. I finally decided to start with a recipe from Bake or Break and change it up a little to add a some JavaCupcake flair!

The original recipe called for peanuts in the cheesecake, but I decided I wanted a traditionally smooth cheesecake, no chunks… so I left those out. It also called for a peanut butter crust, but since I wanted to add more chocolate to the cake, I used Peanut Butter Oreos in the crust instead of the Nutter Butters the recipe called for. And finally, for a little added flair on top, instead of a little swirl of chocolate and peanut butter on top, I created a super thick layer of deliciousness that is peanut butter and chocolate! YUM!

Overall, this was a rich, creamy super full of flavor cheesecake where I just savored every bite! I loved the crust and the layer of peanut butter and chocolate on top was perfect!

Enjoy!

Peanut Butter Chocolate Cheesecake

Prep Time: 20 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 24 hours

Yield: 1 10in cheesecake

Ingredients

Cookie Crust

20 Peanut Butter Oreos
1/2 cup peanuts
1/2 cup butter, melted
parchment paper

Cheesecake Filling

32oz cream cheese (4 8oz packages), room temperature
1 cup dark brown sugar, packed
3 Tbsp corn starch
8oz (1/2 cup) sour cream
5 large eggs
2 tsp vanilla
3/4 cup cream peanut butter
1 cup semi-sweet chocolate chips, melted

Peanut Butter & Chocolate Swirl Topping

6oz white chocolate
3 Tbsp creamy peanut butter
1/4 cup semi-sweet chocolate chips
1 Tbsp unsalted butter

Instructions

Cookie Crust

Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
Add the melted butter and process until combined.
Press mixture into bottom of the prepared pan.

Cheesecake Filling

Preheat oven to 350 F degrees.
Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
Add the eggs one at a time and mix well after each addition.
Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
Add the melted chocolate and mix until smooth.
Pour on top of cookie crust and spread evenly.
Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
Run a knife around the edge of the cake to loosen it from the pan.
Turn off oven and leave cheesecake in the oven for 2 more hours.
Cover and refrigerate over night.

Peanut Butter and Chocolate Swirl

In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
Chill several hours.

To serve:

Place a long, thin knife in a tall cup of hot water. Wipe off the water.
Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
Clean off the knife and dip it in the hot water again.
Wipe off the excess water and repeat the cutting process again.
You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.

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Candy Corn Cake

November 1, 2012 by Betsy Eves Leave a Comment

No no no… this cake doesn’t actually taste like candy corn. If it did… I probably wouldn’t eat it. What this cake is though… is super duper cute and super simple to make!

Since I was more excited about how this cake would look than the ingredients I used to make it… I decided to use white boxed cake mix and canned frosting. I know. It’s unheard of for me to do this. But to be honest, I really wasn’t in the mood to do dishes or cream butter and all that jazz. I wanted a three layer cake that looked like candy corn! Yes! Sometimes… we take shortcuts. Yes! Sometimes… we give ourselves a break and use box cake mix! And you know what… this cake didn’t taste bad either!

I served this cake to my family and my neighbors tonight after Trick or Treating. Not that we needed any more sugar after the amount of candy we all consumed today… but I thought this would be a fun way to end the evening! Yum!

I hope you all had a fantastic, fun and safe Halloween!

Enjoy!

Candy Corn Cake

Ingredients

1 box of White cake mix + the ingredients needed to prepare it
3 tubs prepared vanilla frosting
Wilton Lemon Yellow food coloring gel
Wilton Orange food coloring gel
3 8in cake pans - greased and floured
Candy Corn candy - for garnish

Instructions

Cake

Preheat oven to temperature on the cake box. Grease and flour cake pans.
Prepare the cake as directed on the box.
Separate batter evenly into three bowls. Set one aside to remain white.
Color the remaining two bowls of batter. One yellow and one orange.
Pour batters into prepared cake pans and spread evenly and level.
Bake 25-30 minutes or until a toothpick comes out clean.
Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely before frosting.

Frosting

Color about 1 cup of vanilla frosting with orange food coloring gel. Color another 1 cup with yellow food coloring gel.
Place the yellow cake layer on your cake stand and frost just the top with yellow frosting.
Place the orange layer on top and frost with orange frosting.
Finally, place the white layer on top of the orange layer.
Cover the entire cake with a crumb coating of white frosting. Place cake in the freezer for 15 minutes or until firm.
Use remaining white frosting to cover the cake completely with an even layer.
Use candy corn candy to rim the top of the cake as a garnish.

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Happy Halloween!

October 31, 2012 by Betsy Eves 3 Comments

Today is the spookiest day of the year!! Are you dressing up? My 12 year old daughter is so indecisive… she has yet to pick out a costume or even attempt to put anything together. I told her to wear her football jersey and be a football player – but of course she can’t find it in the jungle of a bedroom. Ahhhh teenagers. My almost 8 month old baby boy, however, he’s going as Link from The Legend of Zelda! Last week before the snow came, we were able to take a few pictures of him in his costume. This one is my favorite. Isn’t he the cutest lil thing you ever did see?

Middle School – it’s not the most fun place for a pre-teen or teenager to be. So, as a Mom I try to make Emily the “cool girl” by baking awesome stuff and bringing it to school for holidays and special occasions. This time, I made cakes for her Halloween Dance & Party. During the party, they were to have a cake walk and I wanted one of Emily’s friends to go home with the coolest Halloween cake ever!

I found the inspiration for this first cake from Lemon Sugar. She made an 8in round chocolate cake topped with ghosts a few weeks ago and I fell in love. I used the ghosts as inspiration for one of the cupcakes I taught during my Spooktacular Treats Workshop. Since I didn’t need a huge cake, I used 6in cake pans and made smaller cakes for the cake walk. I think it turned out pretty awesome. I wish I could have sliced it open for you because on the inside there was white cake and orange buttercream in the the middle!

I used a basic vanilla cake recipe, filled the cupcake with colored vanilla buttercream and the outside is covered in dark chocolate buttercream.

The second cake is made with the same vanilla cake but this time the cake was tinted orange and I used a bright blue tinted buttercream for the filling. The same dark chocolate buttercream is on the outside. The orange pumpkin and dots are buttercream tinted orange.

To make the dots, I used a small round tip on my piping bag and just squeezed them onto the outside of the cake. Using the same round tip, I drew the pumpkin onto the top. The stem is made out of some extra meringue from the ghosts tinted green. Pretty darn easy if you ask me… and such a great effect!

I found out later that the cakes didn’t get used during the cake walk… the teacher who put the event together said they were put aside and the adults who volunteered ate them as a “thank you” from the school for helping. I was disappointed that none of the kids got to see it and Emily didn’t get to be the “cool girl” at the dance. I wanted the kids fighting over it during the cake walk. All that work wasted. I hope the adults enjoyed the cakes. Emily didn’t even get a chance to see them completed. Oh well.

Today, I’ll be making one final cake for Halloween. I have 3 bags of candy corn that need to get used so I’ll be making an ombre style candy corn cake! I can’t wait to see how it turns out!

Hope everyone has an amazing Halloween! Bake lots of goodies for your kids and remember to stay safe while Trick or Treating!

Filed Under: cake, cakes, decorating ideas, halloween, holiday

The Best Chocolate Cake You’ll Ever Eat

September 27, 2012 by Betsy Eves 20 Comments

Or… at least the best chocolate cake I’ll ever eat!!!

I crave my chocolate cake. I mean, I think about it every day. Dream about it. Drool about it. Everyone who ever needs a cake recipe, I tell them to use this one. It’s by far the BEST chocolate cake I’ve ever made. The best part of it… it’s so incredibly simple to make. It takes just a few minutes to put together and you don’t even need a mixer. Two bowls, sauce pan and a whisk.

I’ve made this recipe so many times that I have it memorized. Which is saying a lot for me because I don’t have ANY other recipes of mine memorized. I always have to bring the tablet to the kitchen and look up the recipe on my blog.

Because this cake is just for me… I’m not decorating it fancy or doing anything special with it. I am just baking it in a 9×13 pan and frosting it with my favorite chocolate fudge frosting (recipe from my Mamma) and garnishing with simple sprinkles. I’m pretty sure my daughter and I will finish off a big slice tonight with a giant glass of milk and the rest will be gone by the weekend. Hmmm, maybe I’ll even invite my neighbors over for a slice. Maybe not.

This cake… this is the cake that you make when you want chocolate. When you just need a fix of that rich decadence that is chocolate but you don’t want a candy bar or cookies and you definitely don’t want to spend 100 hours in the kitchen making something. This is the chocolate cake you make when you know you want to eat it straight from the pan with a fork.

This is…

The Best Chocolate Cake You’ll Ever Eat!

The Best Chocolate Cake You’ll Ever Eat

Total Time: 2 hours, 30 minutes

Yield: 1 9x13 cake

In my world, a quarter of the cake! hehe

The moist delicious chocolate cake you'll ever eat!

Ingredients

Chocolate Cake

1/2 cup unsalted butter
3/4 cup strong brewed coffee
1/2 cup dark chocolate cocoa powder
1 tsp vanilla extract
1 Tbsp espresso powder
1 cup flour
1 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup sour cream

Chocolate Fudge Frosting

½ cup unsalted butter, room temperature
4 1oz squares baking chocolate
1 lb sifted powdered sugar
1 tsp vanilla
½ cup whipping cream

Instructions

Chocolate Cake

Preheat oven to 350 F degrees. Grease and flour 9x13 pan. I also lined mine with parchment paper.
In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
Pour the batter into the prepared baking pan.
Bake 18-20 minutes or until a toothpick comes out clean. Cool in pan completely before frosting.

Chocolate Fudge Frosting

Once the cake has cooled completely, prepare the frosting.
Sift sugar into the bowl of an electric mixer with a paddle attachment.
In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
As the frosting cools it will thicken so spread over cooled cake immediately.

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Chocolate Raspberry Ombre Petal Cake

August 17, 2012 by Betsy Eves 19 Comments

Since I’ve been on a cake kick lately, I’ve been daydreaming non stop about what flavor to make next. I’ve been craving my favorite chocolate cake recipe and my fridge is fully stocked with raspberries so I knew I had to incorporate them into this cake. Next week I’m baking a cake for a birthday and thought today’s cake would be the perfect opportunity to practice a new decorating technique before I have to make the birthday cake!

I really took my time putting this cake together. I started it about 11am and finished it around dinner time. The most time consuming part was the frosting, not making the frosting, but decorating with the frosting. The cake itself only requires 2 bowls and a small pot, no mixer required.

Ombre is a style of decorating where you use several shades of the same color to frost your cake, beginning with the darkest and continue with lighter and lighter shades of your color until it becomes white. This cake being raspberry, I figured pink would be the best choice. I used Wilton Gel color pink, separated my frosting into four parts, thentinted my frosting three shades of pink and left one white.

The Petal Technique uses a round tip on your piping bag and a small spatula to create the effect. It’s a simple process, just very time consuming.

Since I’d never made a cake like this before, I did my homework and read several blogs about how to successfully create these looks on a cake. My favorite was from The Hungry Housewife. She posted a tutorial on her blog that demonstrated both the ombre and petal effect to decorate a cake. So, I watched this video, prepped my frosting and got to work!

I’m not going to include my step by step on how I decorated the cake, I’m going to let you read what The Hungry Housewife wrote… why reinvent the wheel. But, I will give you the recipe for the cake I made and the raspberry filling.

Let’s talk about the cake for a second…

Dark chocolate, rich, dense and moist. This is my FAVORITE chocolate cake recipe OF ALL TIME. Yah, it’s that good. And like I said before, no mixer required to make this cake… which makes it even better. I’ve used this recipe for cupcakes before, but I’d never transitioned it into a cake, but it preformed wonderfully in cake pans!

Raspberry filling… nothing better next to chocolate than this raspberry filling. Can I tell you a secret? Last night, after the cake was finished, I spooned this raspberry filling onto extra pieces of chocolate cake and shoveled it into my mouth. Actually, I made raspberry sandwiches with it… two pieces of cake filled with raspberry. Decadent. Heavenly.

A few things I realized during this cake that will make your cake making process a lot easier…

PLAN AHEAD! Decide what colors you want to use, what cake flavors you want to use and go over all your recipes and tutorials before you begin. Be thorough so there are no surprises.
Make sure you have all your tools ready. You really want to have enough bags with the same tip prepared and ready to go when you start piping. It will make this process 100x easier.
Go slow. Take your time. Don’t rush it. I know I get excited making new things and sometimes rush… but really, take your time. Breathe and enjoy the process!

I really hope you try this cake for your next special occasion. Your friends will be super impressed. I’m even impressed with myself. :)

Chocolate Raspberry Cake

Ingredients

Chocolate Cake

1 cup unsalted butter (2 sticks)
1 1/2 cups brewed coffee
1 Tbsp espresso powder
1 Tbsp vanilla
3/4 cup dark chocolate cocoa powder
2/3 cup sour cream
2 eggs
2 cups sugar
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt

Raspberry Filling

4 cups fresh raspberries
3 Tbsp butter
1/2 cup sugar
juice of a lime
2 Tbsp corn starch
pinch of salt

Vanilla Buttercream for filling

1/2 cup unsalted butter, room temperature
1-2 Tbsp cream cheese, room temperature
1lb powdered sugar
2 tsp vanilla
vanilla bean - split the bean and scrape seeds from one half of bean
1/8 tsp salt
2-3 Tbsp milk

Vanilla Buttercream for icing

1 cup unsalted butter, room temperature
3 Tbsp cream cheese, room temperature
1 cup shortening
2 1/2 lbs powdered sugar (about 10 cups)
2 Tbsp vanilla
seeds of 1 1/2 vanilla beans
1/4-1/2 cup milk
Wilton Food Coloring Gel - Pink

Instructions

Dark Chocolate Cake

Preheat oven to 350 F degrees. Grease and flour 4 8in cake pans.
In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
Divide the batter evenly into the 4 prepared pans. Each pan should get about 1 1/2 heaping cups of batter.
Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.

Raspberry Filling

In a large pan, melt the butter.
Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
Stir in the salt.
Remove from heat and allow to cool completely before filling cake.

Buttercream (you'll use the same method to make both buttercreams)

In the bowl of your stand mixer, cream together the butter and cream cheese (shortening too if you're making the bc for the outside of the cake).
One cup at a time, add the powdered sugar and mix until smooth.
Mix in the vanilla extract, vanilla bean seeds and salt.
Add enough milk until you reach your desired consistency. Mix on high for about 5 minutes.

To color the frosting:

Divide frosting into four bowls. Set one aside that will remain white. Using a toothpick, dab a VERY SMALL amount of the pink dye into one bowl and mix until uniform in color. Use a little bit more color in the next bowl and even more color in the final bowl. The colors should get gradually darker.

To assemble the cake:

Place the first layer of cake on a cake board/cake stand. Using the first batch of buttercream, make a border of frosting on the top of the cake along the edge. This will create a space for the raspberry filling and keep it from oozing out the sides.
Fill the top open space with 1/2 cup of raspberry filling, spreading evenly.
Place the second layer of cake gently on top. Spread a 1/2 inch thick layer of buttercream evenly on top.
Place the third layer of cake on top of the frosting and repeat the process used for the first raspberry layer.
Finally, place the last cake layer on top. Using the remaining frosting to crumb coat the cake.
Freeze cake for 20 minutes before frosting.

Petal Cake Frosting Technique

Visit The Hungry Housewife for a complete petal cake frosting tutorial.

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Peachlove: Peach Crumble Bundt

August 5, 2012 by Betsy Eves 10 Comments

I haven’t been able to participate in the Love Bloghop cause I’ve had quite a busy summer. My little baby boy is growing like a weed and taking up a lot of my time AND my dad came for a visit! He was here for 5 weeks and we traveled all over Southern Europe! It was a blast! Now, I’m back to my everyday routine and can get into baking again and being a part of the Bloghop! YAY!

My family + My Dad + Germany <3

The theme for this months’ Bloghop is Peachlove! PERFECT, cause peaches are in season and are one of my favorite fruits! This week I picked up a big basket of juicy ripe peaches and today I set off to put together a recipe that would be perfect to share with you.

So… I also have another confession. I’ve never successfully made a bundt. I got a new bundt pan a couple months ago on my trip to Poland, made a bundt (overfilled it with batter) and completely failed with it. *sigh* So, I learned my lesson (don’t overfill the pan!) and I’m trying again with this bundt!

Polish Pottery Bundt Pan

I took recipes from Week of Menus and Sweetpea’s Kitchen, put them together and added my own personal spin with the peach glaze on top. The cake is moist, full of peachy goodness and the glaze on top adds just the right amount of sweetness.

I’m thinking the bundt would be a perfect summer bbq dessert, or for your Sunday brunch or even just for breakfast! YUM! Hurry, go grab some peaches while they’re ripe and in season and whip up a bundt for your friends and family!

A heavenly snack for the peach lover!

Peach Crumble Bundt

Ingredients

Peach Bundt

3 cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 ¾ cups sugar
4 large eggs, room temperature
Seeds of 1 vanilla bean
1 cup sour cream

Peaches

6 medium peaches, diced (about 2 cups)
2 Tbsp sugar
1 Tbsp vanilla
1 tsp cinnamon

Crumble

3 Tbsp unsalted butter, cold and cubed
1/2 cup flour
2 Tbsp brown sugar, packed
1 1/2 Tbsp sugar
1 tsp cinnamon
1/2 tsp nutmeg

Vanilla Glaze

1/2 cup powdered sugar
1 tsp vanilla extract
seeds from one vanilla bean
heavy cream

Instructions

Peaches

Dice the peaches and place in a medium bowl. Toss with sugar, vanilla and cinnamon. Set aside until ready to use.

Crumble

In a medium bowl, whisk together the flour, sugars, cinnamon and nutmeg.
Using a fork, press the cold butter into the mixture until it's the consistency of a course meal.

Peach Bundt

Preheat oven to 350 F degrees. Generously grease and flour the inside of your bundt pan.
In a large bowl, whisk together the flour, baking powder, baking soda and salt in a large bowl.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
One at a time, add the eggs, mixing thoroughly after each addition.
Add the vanilla and combine.
In three additions, add the flour alternating with sour cream.
Fill the pan about 1/3 of the way with batter.
Layer the peaches on top of the batter evenly. Sprinkle the crumble over the peaches.
Scoop batter on top of the peaches and crumble and smooth out using an offset spatula. Make sure you leave about 1 inch of room from the top of the bundt pan.
Bake for 60-80 minutes or until a toothpick comes out clean.
Allow to cool for ONLY 5 minutes in pan before removing a a plate/rack to cool.

Vanilla Glaze

Whisk together the sugar, extract and vanilla bean.
Add cream until you reach your desired consistency.
Drizzle glaze over the bundt so it covers the top and drizzles down the edges.

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Nothing better than cake for breakfast!

Your hosts for this month’s #peachlove:

Please join in on the #peachlove fun by linking up any peach recipe from the month of August 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #peachlove event! The twitter hashtag is #peachlove.

Filed Under: blog hop, bundt, bundt cake, cake, glaze, peaches, recipes

Strawberry Shortcake

May 7, 2012 by Betsy Eves 6 Comments

The weather has been so beautiful lately (minus the thunderstorm this morning) and I’ve been dying to make strawberry shortcake! Last week on my favorite daytime tv show, The Chew, Carla made a strawberry shortcake that looked so amazingly delicious that I knew I had to find her recipe and make it myself!

This shortcake makes enough for 12 servings and can be easily made in two batches for a larger group… but for me, I don’t want to share… I might be eating most of this myself. I LOVE biscuits and I LOVE strawberries.

Nom.

Nom nom nom.

NOM NOM NOM NOM NOM!

Go get some strawberries and make this!

Strawberry Shortcake

Total Time: 2 hours

Yield: 12 strawberry shortcakes

Lemon zest & sour cream bring life to these biscuits topped with fresh sliced strawberries and a lemon & mint infused whipped cream!

Ingredients

Biscuit

1/2 cup sugar
zest of 1/2 lemon
2 cups flour
1 Tbsp + 1 tsp baking powder
1 tsp salt
5 Tbsp cold unsalted butter, cubed
1/2 cup cold sour cream
1/3 cup cold milk
1 Tbsp cold water
2-3 Tbsp Turbinado Sugar (Sugar in the Raw)

Whipping Cream

400ml heavy cream
3 5in sprigs of mint, leaves removed and torn in half
zest of 1/2 lemon + lemon peel, cut into strips
1 Tbsp sugar

Strawberries

6 cups fresh strawberries, cleaned and sliced
juice of 1 lemon
2 Tbsp sugar
1 Tbsp vanilla

Instructions

Biscuit

Preheat oven to 350F degrees and move baking racks to upper third of the oven. Line 2 baking sheets with parchment paper and generously grease or spray with cooking spray.
In a large bowl, press lemon zest into sugar using the back of your spatula until the sugar becomes fluffy.
Add the flour, baking powder and salt and whisk until well combined.
Cut the butter into the flour using a fork until no large chunks of butter remain. Use your fingers if that's easier for you.
In a small bowl, whisk together the sour cream, milk and water.
Make a well in the flour mixture and pour in the milk mixture. Using a spatula, fold ingredients together until just combined. DO NOT OVERWORK THE DOUGH. You want it lumpy, not smooth.
Using an ice cream scoop, drop 12 mounds of dough onto prepared baking sheets.
Sprinkle Turbinado sugar over the top of each biscuit.
Bake about 15 minutes or until the biscuits are golden brown.
Immediately remove to wire rack to cool.

Whipping Cream

In a small sauce pan, on high heat, stir together heavy cream, mint leaves, lemon zest and peels until right before boiling point. DO NOT BOIL.
Remove from heat and cool completely.
Strain so that only cream remains. Refrigerate until ready to use.
When ready to use, whip cream in a cold metal bowl of a stand mixer using the whisk attachment until soft peaks form.
Add the sugar and continue whipping until you reached your desired texture and consistency.

Strawberries

Clean and slice strawberries until you have about 6 cups worth.
Toss strawberries with lemon juice, sugar and vanilla extract. Let sit at room temperature for 30 minutes to allow flavors to come together and juices to form.
Refrigerate until ready to use.

Assembly

Place one biscuit in a bowl. Scoop 1/2 cup of strawberries on to the biscuit, making sure lots of juice from the berries is included.
Dollop a generous scoop of whipped cream on top.
Garnish with a mint sprig.

Notes

Recipe adapted from Carla Hall's recipe on The Chew

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Filed Under: biscuits, bread and pretzels, cake, lemon, perfect for spring, recipes, rolls & biscuits, shortcake, strawberry, whipping cream

Cinnamon Breakfast Cake

March 10, 2012 by Betsy Eves 3 Comments

My last morning before baby arrived I decided I needed to do some baking. Usually, I wake up in the morning and eat a bowl of cereal topped with raspberries and other fruit… but I’m always in need of a mid-morning snack. So this breakfast cake will be perfect for that!

I saw the recipe for Cinnabon Cinnamon Roll Breakfast Cake on Six Sisters Stuff… one of my new favorite blogs to read! There are so many blogs out there that it’s hard to keep up with them some times. I was featured on their blog a couple of weeks ago, so I

bookmarked them, follow them on Facebook and keep coming back to their recipes!

This cake is good room temperature, but we sliced it right out of the oven after I drizzled the glaze on top and it was so OOOEY AND GOOEY and yummy! Swirls and chunks of the cinnamon/sugar all through it with the sweet glaze on top. It’s pretty much a perfect Sunday morning treat for the family!

Definitely a WINNER!

Enjoy!

Cinnamon Breakfast Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 bars

Warm, gooey, breakfast cake that rivals any Cinnabon cinnamon roll!

Ingredients

Batter - 1st layer :

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 large eggs
2 tsp vanilla extract (I used homemade!)
4 Tbsp unsalted butter, melted

Batter - 2nd layer:

1 cup unsalted butter, room temperature and soft
1 cup light brown sugar, packed
2 Tbsp flour
1 Tbsp cinnamon
1/2 tsp nutmeg

Glaze:

2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla
pinch of cinnamon for dusting

Instructions

For the cake:

Preheat oven to 325 F degrees. Grease a 13x9 in metal pan. (I also like to line the bottom of my In a large bowl, whisk together the flour, sugar, salt, and baking powder from the "1st layer".
Add the milk, eggs, and vanilla from the "1st layer" and whisk until smooth.
Gently mix in the 4 Tbsp melted butter.
Pour batter into prepared baking pan and spread to the edges.
In the bowl of your stand mixer, cream together the "2nd layer" butter and brown sugar.
Scrape the sides of the bowl and mix in the flour, cinnamon and nutmeg until smooth.
Using a tablespoon, drop this mixture evenly over cake batter. Use a knife or spatula to marble/swirl through the cake.
Bake 35-45 minutes or until toothpick comes out nearly clean from center (a few crumbs is what you want). You may need to cover the pan with foil for the last 5-10 minutes to prevent the edges from getting too brown.
Allow to cool on a wire rack for 5 minutes, then glaze, cut and eat warm!

For Glaze:

In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over warm cake, dust with cinnamon , cut and eat!!

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Recipe adapted from: Six Sister’s Stuff

Filed Under: bars, bars, bread and pretzels, breakfast, cake, cinnamon, cinnamon rolls, featured, glaze, recipes

Peanut Butter Trifle

November 28, 2011 by Betsy Eves 3 Comments

I had an order for peanut butter cupcakes today… but for whatever reason, they wanted to come away from their liners. So… I made them twice. Not wanting to waste the first batch of perfectly good cake, I decided I needed to put something together with the cake and left over candies and buttercream.

And thus… the Peanut Butter Trifle was born!

Layers and layers of goodness starting at the bottom and working up… we’ve got:

Peanut butter cake

Reese’s Pieces

Peanut Butter Buttercream

Peanut butter cake

Dark Chocolate chips

Peanut Butter Buttercream

Peanut Butter cake

Peanut Butter buttercream

Mini Chocolate chips

and a Reese’s Pieces on top!

My hubby and daughter devoured it tonight after dinner.

YUM!

Filed Under: buttercream, cake, desserts, peanut butter, recipes, trifle

Pumpkin & Chocolate Bundt Cake with a Cinnamon Glaze

October 27, 2011 by Betsy Eves 6 Comments

I’ve never owned a bundt pan before. I know, hard to believe. But, it’s true. This week, I was going to borrow one from a friend to make a cake for a Bake Off, but then saw one for only €7 at Rewe here in Graf and snatched it up.

So for my first bundt cake… I decided on a chocolate and pumpkin combo. I figured it would be best to be safe and instead of doing two batters and making it marbled, I would make one batter with chocolate and pumpkin together.

For the glaze, I spent all morning pondering it… Do I make a vanilla & cinnamon glaze for a more dramatic effect or a thick chocolate ganache for flavor and texture? I’m leaning toward the chocolate because really, you can’t go wrong with chocolate. I guess we’ll know which one I decided on by the end of this blog! HA!

The cake batter is a little unorthodox in it’s ingredients, but trust me the cake will be AMAZINGLY delicious! It’s super dense, moist and the pumpkin flavor is just enough to add some spice to the cake. It leaves you wondering… mmmm, what is that?

Pumpkin & Chocolate Cake
1 3/4 cup minus 1 tbsp flour
1 tbsp corn starch

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tbsp espresso powder
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground gloves
1/4 teaspoon salt

1 cup buttermilk
1 1/4 cup pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1 large egg white, room temperature

1/4 cup canola oil
1/4 cup light corn syrup
1 tbsp vanilla extract

Preheat oven to 350 f degrees. Grease the inside of your large, deep bundt pan.
Sift together the flour and corn starch in a large bowl.
Add the granulated sugar, cocoa powder, baking powder, baking soda, espresso powder, cinnamon, nutmeg, cloves and salt. Whisk until well combined.
In another large bowl, mix together with an electric mixer the buttermilk, pumpkin puree, and brown sugar.
Mix in the eggs one at a time.
Add the canola oil, corn syrup and vanilla and mix until combined.
Gradually add the flour to the wet mixture. Fold in the flour mixture until just combined. Do not over mix.
Pour batter into bundt pan. Pound pan on the counter 2-3 times to help the batter settle and to get any air bubbles out.
Bake for 55-60 minutes or until a long skewer/stick comes out with no wet batter or just a few crumbs. You may want to rotate your pan after at least 40 minutes cooking to ensure even baking.
Allow to cool in pan for 20 minutes before removing to a wire rack to cool completely, about 2 hours.
Drizzle glaze over the top allowing it to drip down the sides.
Top with mini chocolate chips.
Cut into slices and enjoy!

Cinnamon & Sugar Glaze

1/2 cup packed powdered sugar, sifted

1 tbsp buttermilk

1/4 tsp cinnamon

1/2 cup packed powdered sugar, sifted

1 tbsp buttermilk

mini chocolate chips

In a small bowl, mix together the powdered sugar, buttermilk and cinnamon.
In another small bowl, mix together the powdered sugar and buttermilk.
Drizzle the cinnamon glaze over the bundt cake, allowing it to drip down the sides.
Drizzle the sugar glaze over the cinnamon glaze, making sure it drizzles between the cinnamon glaze drizzles…. creating a contrast in colors.
Top with mini chocolate chips.
Allow the glaze to set before cutting & serving.
Enjoy!

Filed Under: bundt cake, cake, chocolate, featured, pumpkin, recipes

Butterfinger Ice Cream Cake

June 29, 2011 by Betsy Eves 21 Comments

Every year my husband wants an ice cream cake for his birthday. Unfortunately, he’s usually in Iraq on his birthday… but not this year!! He’s home this year and I wanted to make his ice cream cake super special by making it myself. He requested a Butterfinger ice cream cake! [Read more...]

Filed Under: cake, candy, featured, ice cream & ice cream cakes, recipes, top posts sidebar

Very Strawberry Shortcake

June 29, 2011 by Jenn Magofna Leave a Comment

Strawberry shortcake=summer. It’s such a fresh and fun dessert and it makes me happy…

[Read more...]

Filed Under: cake, misc. baked goods, posts by jenn, recipes, strawberry

Tiramisu Bundt Cake with Kahlua Mascarpone Glaze

May 30, 2011 by Jenn Magofna 5 Comments

My senior year of high school I lived in Monterey and worked a little restaurant on the wharf, Cafe Fina… not only do they have amazing pizza and pasta they also have delicioso dessert…

[Read more...]

Filed Under: alcohol, cake, Coffee, glaze, posts by jenn, recipes, strawberry

Peach Coffee Cake

April 3, 2011 by Betsy Eves 6 Comments

I follow a lot of baking blogs, websites, Facebook pages of bakers and food related companies. But one of my favorites is C&H Sugar on Facebook. Yah, it’s a sugar company… but did you know they also post recipes? This weekend C&H posted a recipe for peach coffee cake and I was inspired! [Read more...]

Filed Under: cake, cinnamon, fruit, recipes

14 layers of amazingness!

March 3, 2011 by Jenn Magofna 2 Comments

Hey Javacupcakers! I’m super excited to be here and I hope that you enjoy my first post Normally, I bake cupcakes because they’re fun and bite sized and so super cute but every once in a while, I find a cake recipe that I *have* to make because it’s just that amazing. [Read more...]

Filed Under: cake, chocolate, posts by jenn, recipes

Reese’s Chocolate Peanut Butter Cake

December 10, 2010 by Betsy Eves 8 Comments

My angel baby turned 11 years old this week! And for her birthday, she requested a Reese’s cake! Hhhmmm…. How could I pull off this cake? [Read more...]

Filed Under: cake, chocolate, ganache, peanut butter, recipes

The Cherpumple

August 19, 2010 by Betsy Eves 3 Comments

This guy is a genius! (Video inside!) [Read more...]

Filed Under: cake, pie, video

Lemon Blueberry Poppy Seed Pound Cake

April 12, 2010 by Betsy Eves 2 Comments

Emily spent the night at the neighbors house this weekend and I wanted to make something to thank them for having her over. I had a couple lemons and big bag of frozen blueberries and thought a pound cake would be perfect!

Joy the Baker had a couple of recipes for some great pound cakes, but none that had all the elements I wanted to incorporate. So, I took the basic recipe for her lemon pound cake and added my touch to it and created this deliciousness!!

Lemon Blueberry Poppy Seed Pound Cake

adapted from Joy the Baker

1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
The zest of one large lemon (about 1 tablespoon)
1 1/2 teaspoon vanilla extract
The juice of one large lemon (about 2 tablespoons)
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 heaping cup frozen blueberries

Preheat oven to 325 degrees.

Sift together flour and baking powder, set aside.

Cream butter and cream cheese in an electric mixer.

In the mean time, using a spatula work the lemon zest into the granulated sugar by pressing the sugar and the zest together. This process should take about five minutes, and the sugar will become very fragrant. Add the sugar to the butter mixture and continue creaming.

Add the lemon and vanilla extract.

Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition.

Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a spatula.

Fold in the poppy seeds and the blueberries with a spatula until just incorporated.

Pour into a greased and floured pan and bake for 70-85 minutes, or until tooth pick inserted into the cake comes out clean.

Let cool in the pan for at least 30 minutes before transferring to wire rack to cool completely.

Basic Vanilla Glaze

1 cup powdered sugar
2-3 tablespoons milk
1 tsp vanilla

Mix together the 2 tbsp of milk and vanilla. Add that mixture to powdered sugar in a small bowl.

Mix with a spatula until smooth.

Add remaining milk (or more) until you get the consistency you want.

Drizzle over the top of the cooled pound cake.

Filed Under: cake, fruit, glaze, perfect for spring, poppy seed, recipes

Hippity Hop – It’s the Easter Bunny (cake!)

April 3, 2010 by Betsy Eves 3 Comments

This Easter I volunteered to make dessert for the family get together and I KNEW I had to make something GREAT!! So, I started with this Easter Bunny cake! [Read more...]

Filed Under: cake, cream cheese, holiday, perfect for spring, recipes

Keep In Touch

{Tutorial} Neapolitan Layer Cake

For the chocolate cake:

For the chocolate frosting:

For the strawberry cake:

For the strawberry frosting:

For the vanilla cake & frosting:

Supplies needed to assemble the cake:

Assembling the Neapolitan Cake:

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