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      Strawberry Pistachio Shortcakes

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      These Strawberry Pistachio Shortcakes are layers of sweet, juicy berries, fluffy whipped cream, on a perfectly tender pistachio shortcake.

      For me, classic strawberry shortcake is the ultimate summer dessert. Fresh, sun-ripened strawberries piled on a tender, biscuit-like shortcake and topped with homemade whipped cream — it’s so simple. The best things are! This is my slightly new take on the classic dessert. It seems that pistachios are having a real moment right now – on social media, on restaurant menus, and beyond.
      I’ve always adored pistachios. And I always keep them on hand to incorporate in my favorite desserts – like these affogatos. I’m glad they are having a new moment – it inspired me to make these Strawberry Pistachio Shortcakes. That little pop of roasted, salted pistachio flavor is so nice in both the shortbread dough and sprinkled over freshly whipped cream.

      Shortcake and its Southern Cousin
      Forget about those spongy, yellow cake pucks that you find in the grocery store produce section next to the strawberries. This is the real deal. Shortcake is so much like the tender, flaky, southern buttermilk biscuit, it feels like a southern thing to me. But shortcakes have history traced back to England. That’s where they began as a lightly sweetened biscuit, served with cream and fruit. A version of the dessert crossed the Atlantic when British settlers arrived in the American southeast. It’s such an un-fussy, homey, slightly rustic dessert, that it is right at home here in Appalachia.

      It’s Berry Time!
      First, toss freshly chopped strawberries with granulated sugar. Cover them and let them stand at least two hours. Longer is better. Ideally, you’ll do this the night before serving the shortcakes. This gives the berries ample time to macerate, and give off plenty of juices for pouring over the finished shortcakes.

      Make the Shortcakes
      Next, make the shortcake dough. Grate butter in a big bowl, then freeze it so those little butter pieces are all super cold. Then, add a flour mixture that contains leavens and salt. Add some chopped roasted, salted pistachios. Stir everything together until the flour mixture has fine pieces of butter and pistachio pieces throughout. Then, add some cold heavy cream. Stir together until a stiff dough forms.
      Roll the dough out onto a lightly floured surface to about 1/2″ thickness. Next, stamp out rounds using a 3″ cookie cutter or pastry ring. Re-roll scraps for as many rounds as possible -I usually get about 8. Brush each round with heavy cream, and then bake at 375° for about 16 minutes. Cool them completely before filling.

      Make the Whipped Cream
      Whip heavy cream until slightly thickened. Then add just two tablespoons of confectioners’ sugar as you continue to beat the cream to stiff peaks. This dessert isn’t overly sweet. The biscuit shortcake base and cream are just barely sweet. Which makes the syrupy sweet strawberries the true star of the show.

      Assemble the Shortcakes
      Use a serrated knife to cut a shortcake in half horizontally. Spoon the macerated strawberries over the bottom half, along with some of the strawberry juices.

      Layer On
      Dollop or pipe on a nice big swirl of the whipped cream. Follow up with a generous sprinkle of chopped pistachios.
      Side note: Food Network recently asked me to whip up a pistachio-centric dessert video for their audience, which you can see it right here on Facebook, if you’re interested.

      Toppings
      Place the shortcake top on the whipped cream and press down slightly. Add another little swirl of whipped cream on top, with another sprinkle of chopped pistachios. If you’re feeling fancy, garnish with a strawberry half with the greens still attached.

      Although rustic, I find these little shortcakes to be quite beautiful. The red strawberries flecked with green pistachios – it’s so pretty together! This is not a difficult dessert to make, and if you ask me, it’s pure summer on a plate.
      Related recipe: Strawberry Cream Pie with Chocolate Crust

      Strawberry Pistachio Shortcakes

      Heather Baird

      This recipe for Strawberry Shortcake uses all the dessert’s classic elements with the addition of chopped pistachios in the shortcake dough and for garnish. This gives the dessert beautiful, nutty flavor and the salty note from the pistachios really enhances the sweetness of the strawberries. If you’re a purist, you can simply omit the pistachios from this recipe for truly authentic strawberry shortcake as close to the original as it can possibly get. Plan ahead. The strawberries need to macerate with sugar for at least 2 hours, but overnight is better.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 16 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 46 minutes mins

      Course DessertCuisine British

      Servings 8

      Equipment3” round cookie cutter of pastry cutterSmall grater or box graterpiping bag with large open star tip optional
      Ingredients  Strawberry filling1 1/2 lbs. fresh strawberries hulled and sliced1/2 cup granulated sugarPistachio shortcakes4 tablespoons unsalted butter chilled1 3/4 cups all-purpose flour1 tablespoon baking powder1/4 teaspoon fine grain salt1 tablespoon granulated sugar1 cup heavy cream plus more if for brushing pastries1/4 cup roasted salted whole pistachios finely choppedWhipped cream and garnish1 1/2 cups heavy cream chilled3 tablespoons powdered sugar1/4 cup roasted salted whole pistachios finely chopped4 whole strawberries halved with greens intact
      Instructions Strawberry fillingPlace the berries in a large bowl and pour the sugar over them. Toss the berries in the sugar to coat.Refrigerate the berries for at least two hours to macerate, stirring them occasionally. Longer is better, if you have time, let them stand in the fridge overnight for optimal syrup from the berries.Pistachio shortcakesPreheat the oven to 375°F. Line a large baking sheet with parchment paper.Grate the butter in a large bowl using the large side of a box grater. Freeze for about 15 minutes, or until the butter pieces are completely frozen.Meanwhile, combine the all-purpose flour, baking powder, salt, and sugar in a separate bowl Whisk to combine.When the butter is frozen, pour the flour over the butter and work together with a fork, until fine pieces of butter are visible throughout the dough. (You can also use your fingertips, but make it quick! You don’t want to warm the butter too much.)Pour the pistachios in the mixture and stir them in with a fork to combine. Add the cream and stir until a stiff dough forms. If the dough seems too dry, add additional heavy cream to the bowl 2 tablespoons at a time, mixing well, until a thick coherent dough forms.On a floured work surface or sheet of parchment, pat the dough into a round about 1/2-inch thick. Using a 3” cookie cutter or pastry ring, stamp as many shapes as possible from the dough. Re-roll scraps and cut again. Do this as many times as possible until all the dough is used.Transfer the rounds to the prepared baking sheet and brush the tops with heavy cream. Transfer to the oven and bake for about 16 minutes. Turn the oven to broil and brown the tops for 2 minutes, watching the shortcakes the entire time to prevent burning.Remove the shortcakes from the oven; transfer to a wire rack to cool.Whipped creamAdd the cream to the bowl of an electric mixer and beat until slightly thickened. Gradually add in the powdered sugar. Whip until stiff peaks form. Transfer to a piping bag fitted with a large French pastry tube (open star tip). Or simply grab a spoon to dollop it on the cakes.Assemble the shortcakesCut the shortcakes in half horizontally so that you have a flat bottom and top. Fill them with the strawberry mixture, including some of the strawberry juices. Top with a swirl or dollop of whipped cream and sprinkle with the chopped pistachios.Place the shortcake ‘lid’ on top of the whipped cream. Pipe another small swirl or dollop of whipped cream on top of the shortcake, followed by more chopped pistachios. Finish with a strawberry half on top of each cake.Just before serving, spoon strawberry syrup over the tops.
      NotesWhat to expect: All the flavors of classic strawberry shortcake are in this dessert, along with the nutty flavor of pistachios. It’s an authentic shortcake with a biscuit-like base (made from dough with short gluten strands) sweet, syrupy berries, and whipped cream to tie it all together. 
      Assemble these right before serving. If making ahead, it’s easy to store each element separately, with the strawberries and cream kept cool in the fridge. The shortcakes can be kept at room temp in an airtight container. You’ll notice in the video that the finished shortcake gets a generous drizzle of strawberry syrup – don’t skip this part! It’s so delicious and the traditional way to eat strawberry shortcake.

      Keyword chopped pistachios, classic dessert recipe, coconut whipped cream, fresh strawberries, macerated strawberries, shortcake dough, strawberry pistachio shortcakes, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pina Colada Poke Cake

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      Pina Colada Poke Cake is the perfect Memorial Day dessert, or serve it at any summertime potluck or picnic. With flavors of coconut, pineapple, lime, and rum, it’s refreshing chilled and serves a crowd!

      Here it is! My go-to dessert for Summer 2024. It’s a refreshing chilled confection that tastes like a tropical vacation. It is uncomplicated, baked in a 13×9-inch pan from which you’ll also serve it. Poke cakes are all about perforating the cake all over with a fork, then adding a flavorful soaking syrup that keeps the sponge moist and delicious. This cake’s syrup is a sweet coconut-lime drench, with a touch of rum flavor (extract or the real thing – you choose!). Just as the title implies, it is inspired by the classic piña colada cocktail.

      Make the Pineapple Cake Batter
      First, whisk together flour, leaven, and salt in mixing bowl. Then, combine some eggs, sugar, vanilla, and oil in the bowl of an electric mixer. Alternate the flour mixture with a 20 oz. can of crushed pineapple (in its own juice), until a consistent batter forms.
      If you’re a studied cake baker, then you already know how moist oil-based cakes can be. And with the addition of crushed pineapple? This is one moist and tender cake!

      Pay Attention to the Bake Times
      Bake this cake for 45 minutes, then tent the cake with foil. This helps the cake bake through without over-browning the top. Bake 10-15 minutes longer, or until a toothpick tester comes out clean.
      Tip: Spritz the foil with a little cooking spray in case it touches the top of the cake. My foil tent sagged onto the cake’s surface and pulled a little of the browned top away when I removed it (see following image). Not that it matters, because it does get covered up. But if you have perfectionist tendencies, you’ll be happier with the end result.

      Poke Holes in the Baked Cake
      Use a fork or the handle of a wooden spoon to poke holes all over the warm cake. The fork is my preference, as it perforates the cake’s crumb all over, and helps every single square inch soak up some delicious coconut-lime syrup. Now. About that syrup.

      Put the Lime in the Coconut
      It’s SO flavorful and delicious! And this is thanks to Cream of Coconut, a product specifically for Pina Colada cocktails and wet cakes such as this one. I used and recommend Coco Lopez brand. It is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut!
      Combine the cream of coconut, the juice of one lime, and rum extract (or rum) in a bowl. Whisk together until well combined and then slowly spoon or pour the mixture over the warm cake.

      Make the Coconut Pudding Layer
      In a large mixing bowl, beat together vanilla instant pudding mix, heavy cream, and coconut extract. Whip until well combined and thickened. The mixture may look slightly grainy – this is normal.
      This creates a thick, billowy topping for the cake. Get it on there immediately, as the starch in the pudding mix will begin to firm quickly. Spread evenly with a rubber spatula.

      Follow up with some sweetened whipped cream. Which is just heavy cream, confectioners’ sugar, and vanilla extract. Spread it evenly over the coconut pudding topping. Refrigerate until the pudding and whipped cream are set, at least 2 hours. All those layers of tropical flavor? Just, wonderful!

      Make it Pretty
      Add some maraschino cherries with stems, coconut chips (or flake coconut) and some fresh lime slices before serving. The cake can be made a few days ahead of time and stored in the refrigerator without the garnishes. Or, if you must decorate the cake ahead of time, add only the cherries and coconut. The lime slices will weep juices and the rinds will dry out, so add them just before serving.

      This Pina Colada Poke Cake just screams summertime! I love how simple it is to bake up and assemble in a 13×9 inch dish. Everyone that tastes it loves it – and it makes a big cake! So if you have a summer family reunion or potluck, this may serve you (and your guests) well.
      Related recipe: Pina Colada Cupcakes

      Pina Colada Poke Cake

      Heather Baird

      The flavors of pineapple, coconut, lime, and rum all come together in this chilled sheet cake. Pineapple cake is soaked with sweet coconut-lime syrup with just a touch of rum. It’s layered with coconut pudding and sweetened whipped cream. Cream of Coconut, such as Coco Lopez brand, is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut! You can most often find it in the cocktail mixers aisle at the grocery store.As written, this cake does not have alcohol. If you prefer real rum in the soaking syrup, replace the rum extract with 2 tablespoons of rum.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 55 minutes mins2 hours chill time 2 hours hrsTotal Time 3 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 baking dishColorful cocktail umbrella picks (1-2)
      Ingredients US CustomaryMetric Pineapple CakeNonstick cooking spray for the baking dish3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon fine grain salt2 cups granulated sugar3 large eggs2 teaspoons vanilla extract1 cup vegetable oil I like sunflower oil20 oz. crushed canned pineapple in juice 1 large canCoconut Soaking Syrup15 oz. cream of coconut 1 can such as Coco Lopez3 tablespoons fresh lime juice from 1 lime1 teaspoon rum extractCoconut Pudding Layer3.4 oz. vanilla instant pudding mix 1 small box1 1/2 cups heavy cream2 teaspoons coconut extractWhipped Cream Layer and Garnishes1 1/2 cups heavy cream1/3 cup confectioners’ sugar1 teaspoon vanilla extract10 maraschino cherries with stems patted dry1/3 cup thick cut coconut chips or sweetened flake coconut toasted6 lime slices optional
      Instructions Pineapple CakePreheat the oven to 350F. Lightly spray a 13×9 baking dish with nonstick cooking sprayIn a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, vanilla extract, and oil. Mix well to combine.Add the flour mixture to the egg mixture in 3 additions, alternating with the canned pineapple in juice. Scrape down the sides and bottom of the bowl and mix again briefly until well combined. Transfer the batter to the prepared pan.Bake the cake for 35-40 minutes, until well browned on top but not yet set in the middle.Tent the cake with a large piece of aluminum foil to prevent over-browning, the bake again for 15 additional minutes, until the cake tests done with a toothpick inserted near the center.Remove the cake from the oven and remove the foil. Poke holes all over the cake using the tines of a fork. Let cool until warm, about 20 minutes.Coconut Soaking SyrupPlace the cream of coconut in a large bowl. If it has separated in the can, stir it together until consistently creamy (a few lumps are okay, or see notes for removing lumps).Add the lime juice and rum extract. Whisk together until well combined.Spoon or pour the syrup over the warm cake slowly, so that the syrup penetrates into the perforations. Set aside.Coconut Pudding LayerIn the large bowl of an electric mixer (I used a hand mixer) add the dry pudding mix and the heavy cream. Beat on low speed until combined, then increase the speed to whip the mixture to soft peaks. Add the coconut extract. Beat again until thick and billowy. (Mixture may appear slightly grainy – this is normal).Immediately scoop the pudding onto the cake and spread evenly. Refrigerate while you prepare the whipped cream topping.Whipped Cream Topping and GarnishesPlace the whipped cream in the large bowl of an electric mixer (again, I used a hand mixer for this). Whip until slightly thickened. Sprinkle in the confectioners’ sugar as you mix. Add the vanilla extract and beat until stiff peaks form.Dollop the whipped cream over the coconut pudding layer and spread evenly, leaving about 1/2 inch of the coconut pudding layer showing around the edges. Chill the cake in the refrigerator until ready to serve.Before serving, add the maraschino cherries and coconut. Arrange the lime slices on top, if using.Add a fun drink umbrella to complete the theme! Serve during warm weather months for picnics and potlucks – or anytime you crave a tropical treat.
      NotesWhat to Expect: This is a moist, tropical-tasting cake that is twice topped with cold creamy coconut pudding and whipped cream. It tastes fantastic chilled and improves upon refrigeration, so it can be made a couple of days ahead of serving. It has 13×9 pan simplicity and feeds a crowd!
      Get the Right Pineapple: Be sure to get the canned crushed pineapple in its own juice, and not in heavy syrup.
      Get the Right Coconut: Also, a second reminder to get the right canned coconut product. The Cream of Coconut product is often found in the beverage aisle at the grocery store near the cocktail mixers. It is sweet and syrupy.
      Separated Cream of Coconut: Upon opening the can, it may be separated, which is normal separation of fat solids from liquid. Just stir it together before using in this recipe. You may also microwave it for 30 seconds to 1 minute to melt any lumps of fat back into the liquid

      Keyword 13×9 cake, butter rum extract, Coco Lopez, coconut whipped cream, cream of coconut, crushed pineapple, fresh lime juice, instant pudding mix, July Fourth desserts, lime slices, maraschino cherries, Memorial Day dessert, pina colada cake, poke cake, summer cake, tropical cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      World Baking Day: Editor’s Picks & Reader Favorites!

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      Today is a day to celebrate all things baking—it’s World Baking Day! Whether you’re a seasoned pro or a curious beginner, there’s no better excuse to get your hands covered in flour and create some delicious magic.
      To inspire your baking adventures, we’re pulling out all the stops! Some of our editorial team members are sharing their all-time favorite recipes from the pages of Bake from Scratch. Plus, we’re revisiting some of our most popular creations from the past few years, as determined by you, our amazing readers!
      Get ready to roll up your sleeves, preheat your ovens, and celebrate World Baking Day in the sweetest way possible!
      Editorial Favorites

      Nancy Meeks, Editorial DirectorMimicking the crisp, flaky texture of croissants, these Croissant French Bread loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing.

      Kile Pointer, Graphic Designer Made up of a layer of chewy, lightly crisp dough, a melty blend of cheeses, sautéed vegetables, sausage, pepperoni, and homemade Pizza Sauce, this is a pizza that eats like a multicourse dinner. Although locals of the Windy City may argue whether this pizza is a knife-and-fork ordeal or a handheld meal, we say that as long as you enjoy every bite, you’re doing it right.

      Meg Lundberg, Senior Copy Editor, FoodWe’re big fans of an ambitious holiday crossover, and these Gingerbread Cookie Cheesecake Bars are just that. An indulgent layer of cheesecake filling is sandwiched between chewy, delicately spiced gingerbread dough. It’s a simple formula, but when that molasses-rich gingerbread meets that vanilla-scented cheesecake, you’ll get flavor fireworks. It packs all of the richness you could want—but in a neat gluten-free package. Our Most Popular Recipes per Year

      Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little something you whipped up.

      Almond-scented cake batter is swirled with traditional frangipane, which adds nutty flavor and tenderness to the crumb of this cake. Studded with berries and gently dusted with confectioners’ sugar, this Berry Frangipane Cake is simple but gorgeous. As a bonus, this recipe calls for frozen berries, meaning this recipe is always in season for baking.

      A staple in most Mediterranean kitchens, this light, and barely sweet Classic Olive Oil Cake is perfect for an afternoon snack or late-morning tea. A final brush of olive oil just before serving brings the fruity flavor to the front of your palate as soon as you take a bite.

      We took the classic French one-layer cake (our editor-in-chief’s favorite!) from round to rectangle in this Gâteau Basque Loaf. A tender, golden crust encases a surprise center of thick, velvety Custard Filling, a defining factor of the original gâteau Basque, with a thin layer of fresh blueberries to bring brightness to every slice.

      These cakes bring the ever-popular combination of strawberries and cream to each decadent slice. With homemade strawberry sauce swirled into each loaf, they’re just as beautiful as they are delicious.  LEGGI TUTTO

    • in Recipes

      Bourbon Brown Sugar Cupcakes

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      These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.

      The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
      This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?

      Inspired by Derby Pie
      To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
      The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.

      Make the Bourbon Walnut Praline
      Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
      Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.

      Make the Brown Sugar Cake Batter
      Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.

      Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)

      Bake and Cool
      Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.

      Make the Chocolate Bourbon-Spiked Buttercream
      Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.

      Frost the Cupcakes
      Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
      Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!

      Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!

      And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.

      I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)

      If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
      Related Recipe: Derby Pie Truffles

      Bourbon Brown Sugar Cupcakes

      Heather Baird

      These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins

      Course DessertCuisine American, Southern United States

      Servings 16

      EquipmentDecorator piping tip Ateco #828Piping bag
      Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
      Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
      NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
      No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract.  For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
      Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
      What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
       
       

      Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cinnamon Roll Bundt Cake

      ha scritto per te

      This Cinnamon Roll Bundt Cake is covered in rich cream cheese frosting and has a cinnamon swirl inside!

      I’m always trying to make up new excuses to eat cake for breakfast. This Cinnamon Roll Bundt Cake is one of the best excuses I can think of. It has a moist pound cake-like crumb with two batters layered to create a cinnamon swirl inside. My favorite cinnamon roll topping is fluffy cream cheese frosting. So I used it as a cake topping, along with some crunchy toasted pecans.
      I developed this recipe two years ago, and tested it several times. Then I tested it on family members at a Christmas party with rave reviews. After that – and for some unknown reason – I folded the sheet of recipe notes and used it as a bookmark for a book I was reading! I don’t know what was wrong with me, aside from being unorganized. But, there it stayed until recently, when I reopened that book. I’m so happy to have found it, so I can finally share it here!

      As I mentioned earlier, this cake has a tight but moist crumb, much like pound cake. It’s really great with a cup of strong coffee. I think I may add this to my Mother’s Day brunch menu this year!

      Start with Reverse Creaming
      You may remember the reverse creaming technique from my previous Costco Copycat Sheet Cake recipe. First, you’ll add all the dry ingredients to the bowl of an electric mixer and whisk them together. Then you’ll add room temperature butter and beat it in the dry mixture until it has the texture of fine cornmeal. Reverse creaming works especially well for bundt cakes, because the batter doesn’t dome as it bakes. So there’s nothing to trim away or level.

      Mix in the wet ingredients, which includes eggs, milk, vanilla, and a little sour cream, to create a fluffy batter.

      Make the Cinnamon Swirl Batter
      Remove 2 1/2 cups of the cake batter to a medium bowl. Add in some brown sugar, ground cinnamon, all-purpose flour, and milk. Fold the ingredients together with a rubber spatula. Or use a hand mixer to combine everything well (as seen in the video). I’ve used both methods and both yield similar results.

      Layer the Batters.
      Begin by adding a little less than 1/3 of the plain cake batter a greased bundt pan. (12 cup capacity, I used a Nordic Ware pan.) Spread evenly using a rubber spatula. Top with half of the cinnamon batter and spread as evenly as possible (the video may help you with visuals here). Next, add another 1/3 of the plain batter and spread evenly, followed by the rest of the cinnamon batter. Last, add the remaining plain batter and smooth the top. That’s a lot of layering! But well worth the effort.

      Bake the Bundt
      Place the pan in a preheated 350°F oven and bake for about 55 minutes. As the cake bakes, the batter closest to the bundt pan’s walls will cook first, creating a swirl inside. When the cake tests done with a toothpick tester, take it out of the oven and let it cool 5 minutes in the pan.

      Turn out on a wire rack. Then cool the cake completely before covering it in that luscious cream cheese frosting.

      Make the Cream Cheese Frosting
      I’ll say it again – cinnamon rolls with cream cheese frosting is my favorite! So of course, the same frosting was destined for this cake. This isn’t a glaze – it’s thick and fluffy. So swirl it on top of the cake with the back of a spoon.

      Chopped pecans provide delicious crunch to this cake. Sprinkle on about 1/2 cup. And definitely toast them beforehand! Just 5-7 minutes in a preheated 350°F oven will do it.

      This cake is so fun to slice – even more fun to eat! It keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.

      Related Recipe: My Mom’s Cinnamon Rolls

      Cinnamon Roll Bundt Cake Recipe

      Heather Baird

      This Cinnamon Roll Bundt Cake is perfect for any occasion, from brunch gatherings to dinner’s dessert course. Two batters are layered together to create an eye-popping cinnamon swirl inside as the cake bakes. With its rich pound cake texture and heavenly cream cheese frosting, it is truly reminiscent of its cinnamon roll inspiration. Use a plain fluted bundt pan for this recipe – no need for ornate pans with lots of details and designs. This cake works best with the classic bundt pan shape.

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      Prep Time 35 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 30 minutes mins

      Course Brunch, DessertCuisine American

      Servings 16

      Equipment12 cup capacity bundt pan
      Ingredients US CustomaryMetric Cake batter3 1/4 cups all-purpose flour1 1/3 cup granulated sugar2/3 cup light brown sugar1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 1/2 teaspoon cinnamon1/2 teaspoon fine grain salt1 cup unsalted butter softened4 large eggs2 tablespoons vanilla extract2/3 cup whole milk1/2 cup sour creamCinnamon swirl batter2/3 cup light brown sugar2 tablespoons ground cinnamon2 tablespoons all-purpose flour3 tablespoons whole milkCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon vanilla extract1/2 cup chopped pecans toasted
      Instructions Cake batterPreheat oven to 350°F. Coat a fluted 12 cup bundt pan with flour-based baking spray, or grease and flour well.In the bowl of an electric stand mixer, whisk together flour, sugars, baking soda, baking powder, cinnamon, and salt together.Add the room temperature butter to the dry flour mixture. Beat on medium-low speed with the paddle attachment until the mixture is dry and crumbly, and has the appearance of cornmeal, 5-7 minutes. Make a well in the center of the dry ingredients.In a separate bowl, combine the eggs, vanilla extract, and milk. Lightly whisk, and then pour into the well of the dry ingredients. Add the sour cream. Beat the batter until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and beat again briefly to make sure all the ingredients are incorporated.Cinnamon swirl batterRemove 2 1/2 cups of the cake batter to a medium mixing bowl. Add the brown sugar, cinnamon, flour, and milk. Beat together with a hand mixer or mix together well with a rubber spatula.Spoon in a little less than 1/3 of the plain batter into the prepared bundt pan. Spread evenly. Add in half of the cinnamon swirl batter and spread evenly. Layer in half of the remaining plain batter and spread evenly. Next, layer in the remaining half of the cinnamon swirl batter; spread evenly. Finally, top with the remaining plain batter and spread evenly.Transfer the pan to the oven and bake for about 50-55 minutes, or until a toothpick tester comes out clean.Cool the cake in the pan for 5 minutes, and then turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the vanilla extract.Spread the frosting evenly over the top and 3/4 down the sides of the cake. Sprinkle with toasted pecans.Slice to reveal the cinnamon swirl. This cake keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.
      NotesI use and recommend flour-based baking spray for bundt pans, such as Baker’s Joy. It’s quick and easy, and removes the messy step of flouring the pan.

      Keyword breakfast cake, brown sugar, brunch cake, cinnamon cake batter, cinnamon roll bundt cake, cinnamon swirl bundt cake, cream cheese frosting, mini bundt cakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Banana Bliss: 10 Recipes for National Banana Day

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      April 17 is National Banana Day, so that means it’s time to break out our favorite ways to bake with bananas. From classics like Banana Cake to new creations like Black Cocoa Banana Bread, we’re sharing ten recipes that your friends and family will go bananas over!

      This Sheet Pan Banana Split is a make-ahead dessert that is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

      Oats in cake? Prepare to have your mind blown. Quick-cooking oats bring a revolutionary delicate crumb to this banana-and blueberry-packed layer cake. For a bright, tangy finish, we blanketed our cake with a smooth Buttermilk Frosting.

      A bite of these Mini Tropical Banana Bread loaves takes you on an island flavor getaway. Sweet pineapple, chewy coconut, and a tangy burst of Citrus Glaze combine for a sunny take on classic banana bread. 

      If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

      Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence.

      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.

      Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana.  LEGGI TUTTO

    • in Recipes

      Crazy for Coconut: 6 Crave-Worthy Coconut Recipes

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      Step into a coconut haven with our plethora of recipes all centered around this irresistible ingredient. Whether sprinkled onto a bun or stirred into a crust, the deliciousness of coconut can’t be denied. 

      Perfumed with coconut extract, swirled with silky whipped cream, and studded with sweetened coconut flakes, this Coconut Skillet Cake is the perfect finale to any meal. The coconut lover in your life is about to be your biggest fan.

      Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

      The fun name for these large twisted doughnuts supposedly comes from their resemblance to the zig-zag pattern that the big cat’s swinging tail makes. If you’d like to keep the doughnut plain and get your coconut flavor through just the glaze, you can use all whole milk and vanilla extract in the dough.

      This pie isn’t French at all. In fact, it originated in United States port cities like New Orleans, Louisiana, and was first made with ingredients from French Guiana, which is likely how it got its name.

      Sometimes called Hello Dolly Bars (though no one knows why), these nostalgic treats are easy to make and perfect for an afternoon pick-me-up.

      Blending one traditional Southern classic, the cloud-like coconut cake, with blushing stone fruit, this triple-layer cake is an undeniable showstopper. A final coating of toasted coconut flakes brings a dash of color to the typically snowy-white appearance. LEGGI TUTTO

    • in Recipes

      Banana Chocolate Chip Cake with Peanut Butter Frosting

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      Banana Chocolate Chip Cake is moist and tender beyond words! It’s easy to make and so indulgent with three layers of chocolate-speckled banana cake covered with whipped peanut butter frosting.

      Here’s something totally delicious and good for celebrating any happy occasion. This Banana Chocolate Chip Cake is super moist and delicious, made with 2 cups of mashed overripe bananas. I make banana bread often – mostly because I love it. But also because my husband buys bananas weekly to eat with his morning oatmeal. He only likes them when they’re a little green. (Which, I will never understand.) And once they develop brown spots, they’re left to languish on the countertop. I often use the leftover bananas to make my favorite Easy Banana Bread. These days, I always swap in mini chocolate chips for the nuts.
      That’s what drew me to this recipe. The banana and chocolate chip combo is a true favorite of mine. But add creamy peanut butter flavor to the mix? What more could you ask for. First spotted on Epicurious, I’ve adapted the recipe to fit three 8-inch cake pans. And given it distinctive studded décor simply by lining up chocolate chips on the outside of the frosted cake.

      Use Overripe Bananas
      Be sure to use very ripe or overripe bananas for the most flavorful cake with a moist crumb and balanced sweetness. But what if you want to make this cake, and don’t have time to wait for bananas to ripen? There are easy ways to ripen bananas in just a few minutes in the microwave, or about 20 minutes in the oven. See the recipe notes for these instructions.

      The flavor of this cake is just, outstanding. The cake layers are soft and tender – totally reminiscent of banana bread. But it’s the whipped peanut butter frosting that really puts this cake over the top. It doesn’t have much powdered sugar in it compared to other buttercreams. Yes – it’s sweet. But not as sweet as you might expect!

      The Cake Batter
      Start by creaming together butter, sugar and a little brown sugar until light and fluffy. Then, add in eggs and vanilla, followed by the dry ingredients, beating on low speed just until blended.
      Incorporate mashed overripe bananas and sour cream into the batter, mixing well to combine. You may notice my mashed bananas look really dark in the picture above – and that’s okay! When you mash bananas, you break down their cellular structure, exposing their contents to air. This exposure accelerates the enzymatic browning process that naturally occurs in bananas. While this may not be pretty to look at, it is harmless and does not affect the taste or nutrients.
      Finally, gently fold the mini chocolate chips into the cake batter.

      Bake in 8″ Cake Pans
      Prep three 8-inch cake pans. Grease them and then line the bottoms with parchment circles. Divide the batter between the pans. Then smooth the tops of the batter to ensure an even bake. Place them in a preheated 350°F oven and bake 35-40 minutes. As the cakes bake, the natural sugars from the bananas will work their magic, giving the cakes a beautifully deep brown color.
      When the cakes test done with a toothpick, remove them from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks, peel away the parchment circles, and cool completely.

      Make the Peanut Butter Frosting
      Beat together 1 cup of room temperature butter and 2 cups of peanut butter. Use the creamy shelf-stable kind of peanut butter. Add in just 1 1/2 cups of powdered sugar and a splash of vanilla. (Or perhaps a dash of bourbon – I’m also a huge peanut butter-bourbon fan.) Whip until smooth, creamy, and fluffy.

      Assemble the Cake
      Place one cake layer on a cake board or serving platter and generously spread a layer of peanut butter frosting on top. Repeat with the remaining layers, then frost the entire cake. Be sure to reserve about 1 cup of buttercream for a piped border on top.

      Add the Chocolate Chip Decors
      This part looks more complicated than it is. Begin by ensuring the cake is well-chilled and the frosting is set. Using a soft tailor’s measuring tape as a guide, evenly space chocolate chips around the bottom edge of the cake in 1″ increments. Continue adding rows of chocolate chips, staggering them slightly above the previous row, until the entire outside of the cake is adorned with rows of chips. The measuring tape can help ensure even spacing at the start, but feel free to eyeball it once you get the hang of it. Also, if you’re slow at getting the chips on, the frosting will begin to soften. So you may need to re-chill the cake between rows.

      Pipe a Buttercream Border
       Using a large closed star tip (Ateco #849) and leftover peanut butter frosting, pipe a border of swirls around the top edge of the cake. Immediately sprinkle the swirls with mini chocolate chips.

      Storage
      This cake stores well in an airtight container such as a cake keeper. Or covered in plastic wrap and stored in the refrigerator for several days. Just be sure to bring it to room temperature before serving to ensure the flavors and textures are most developed.

      This Banana Chocolate Chip Cake with peanut butter frosting is perfect for almost any occasion, whether it’s a casual gathering, a birthday, or even Father’s Day (my dad is going to love this!). It’s certainly a crowd-pleaser, which is a good thing because there’s plenty to go around!
      Related recipe: Easy Banana Bread

      Banana Chocolate Chip Cake with Peanut Butter Frosting

      Heather Baird

      This Banana Chocolate Chip Cake with Peanut Butter Frosting is both easy to make and irresistibly delicious! You’ll need 4 large overripe bananas for this recipe, which will yield the 2 cups of mashed banana needed for this recipe.Use shelf-stable peanut butter for the frosting.

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      Prep Time 20 minutes minsCook Time 35 minutes mins1 hour 30 minutes cool/chill time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 25 minutes mins

      Course DessertCuisine American

      Servings 16

      Equipment8″ cake pans (3)Decorator piping baglarge closed star decorator piping tip Ateco 849
      Ingredients US CustomaryMetric Banana Chocolate Chip Cake Layers1 cup unsalted butter room temperature1 1/2 cups granulated sugar1/2 cup light brown sugar packed3 large eggs2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking soda2 teaspoon kosher salt2 cups mashed overripe bananas about 4 large bananas1 cup sour cream1 2/3 cups mini chocolate chips one 10 oz. bagPeanut Butter Frosting1 cup unsalted butter at room temperature2 cups creamy peanut butter1 1/2 cups powdered sugar2 teaspoons vanilla extract1 cup semisweet chocolate chips2-3 tablespoons mini chocolate chips
      Instructions Banana Chocolate Chip Cake LayersPreheat oven to 350°. Grease three 8-inch round cake pans with shortening or cooking spray and line bottom of pans with parchment rounds.In the bowl of an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.In a medium bowl, whisk the flour, baking soda, and salt together. Add the flour mixture to the creamed ingredients. Combine on low speed until just incorporated. Add the mashed bananas and sour cream. Beat until just combined. Beat in the mini chips on low speed.Divide the batter evenly among the prepared pans. Smooth evenly.Bake for 35-40 minutes, or until a toothpick tester inserted near the centers of the cake comes out clean. Cool the cakes in the pans for 10 minutes then turn out onto wire racks to cool completely.Peanut Butter FrostingCombine the butter and peanut butter in the bowl of an electric fitted with the whip attachment. Beat until well combined. Add the powdered sugar. Mix until incorporated. Add the vanilla extract. Beat for 2-3 minutes until a fluffy buttercream forms.AssemblyPlace a cake layer on a serving plate or cake board. Place about 2/3 cup of the buttercream on top; spread evenly on the cake. Add the second cake layer on top of the first; repeat frosting step. Top with the third cake layer and cover the top and sides of the cake with an even layer of frosting. Place leftover frosting (about 3/4 cup to 1 cup) in a piping bag fitted with a large closed star decorator tip (Ateco #849); set aside. Refrigerate cake until firm, about 30-45 minutes.Using a tailor’s measuring tape as a guide, evenly space chocolate chips around the bottom edge of the cake in 1″ increments. Continue pressing rows of chocolate chips into the sides of the cake, staggering them slightly above the previous row, until the entire outside of the cake is adorned with rows of chips.Using the bag of leftover buttercream, pipe a border of swirls around the top edge of the cake. Immediately sprinkle the swirls with mini chocolate chips.
      NotesWhat to expect: This cake is supremely moist, reminiscent of banana bread but perhaps not as dense. It’s studded with mini chips throughout the sponge which offers a touch more sweetness. The peanut butter frosting is rich but not overly sweet. Overall the cake is flavorful and easy to make.
       
      How to Quickly Ripen Bananas

      Oven Method: Preheat oven to 300°F. Place unpeeled bananas on a baking sheet. Bake for 15-20 minutes (sometimes longer depending on the level of under-ripeness) until the skins turn completely black. Remove the bananas and cool before handling. Peel and mash bananas for this recipe.
      Microwave Method: Place unpeeled bananas on a microwave-safe plate. Use a knife to poke holes in the skins to allow steam to escape (don’t skip this step or they will explode!). Microwave at 100% power for 30 seconds. The skins should begin to develop dark spots. Continue to microwave in 30 second increments, checking the progress by monitoring the color. Also use a thick towel or pot holder to gently squeeze the bananas. They should be very soft. The bananas are ripened with the skins are completely blackened and feel soft when gently squeezed. 

      This recipe was adapted from Epicurious. 

      Keyword banana cake, banana chocolate chip cake, birthday cake, brown sugar, easy recipe, father’s day dessert, mashed bananas, mini chocolate chips, peanut butter frosting, semisweet chocolate chips, sour cream

      You may also enjoy: LEGGI TUTTO