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      Caribbean Rum Cake

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      Caribbean Rum Cake has a soft, tender crumb, delightful rummy flavor, and billowy coconut cream topping. It’s a slice of paradise!

      Hi friends, – it’s been a while! I took an unintentional break from blogging and social media for most of July and half of August. It wasn’t a vacation- quite the opposite! It’s a busy time of year, where content creators are hard at work collaborating with brands for holiday content. I cannot wait to share all the things I’ve cooked up, baked up, and styled for spooky season, Thanksgiving, and beyond!
      In the meantime, summer is still very present. This recipe fits right into this in-between time. It offers tropical flavors to help prolong the magic of summer. But, Caribbean Rum Cake is also a staple for the holiday season. You can find these cakes lining the shelves gourmet and specialty shops during November and December, because they are often gifted at Christmastime.

      Historians suggest that the roots of rum cake can be traced back to the 18th century when British colonists established themselves on the islands. These settlers brought along a tradition of rum-soaked steamed Christmas puddings, which is believed to have laid the foundation for the rum cakes we know today. This, along with the fact that rum and sugar are great preservers, could be why it’s so popular at Christmas. (However, I’m game for a slice year-round!)

      Reverse creaming.
      First, we should talk about reverse creaming. Cake recipes usually begin with creaming butter and sugar together in a stand mixer. Not this one. For this technique, you beat the fat (in this case oil and butter) directly into all the dry ingredients until a dry, crumbly mixture is formed. Next, you beat in the liquid ingredients and magically, the sandy-cornmeal-y stuff turns into a thick, cohesive batter.

      Why use this method? Cakes have a more velvety texture with reverse creaming, and they don’t rise quite as much during baking. This means you won’t have to level the cake before plating it.

      Pudding in the mix.
      This batter has instant pudding added to the dry ingredients. Don’t be tempted to skip this ingredient. I almost did due to lots of box mixes on the market using ‘pudding in the mix’ as a marketing ploy. It truly makes a huge difference in the softness and moistness of this cake. Texturally, it’s one of the best bundt cake recipes I’ve ever made.

      Rum syrup.
      Here’s the good stuff. It’s pretty much the standard for rum syrups, except I swapped in brown sugar for half of the white sugar in the recipe. This tastes really great along with the golden rum I used in the recipe. Speaking of rum! You can use plain rum, coconut rum, golden rum – but for the holidays spiced rum is where it’s at!

      Begin a day ahead.
      After the syrup is cooked, poke holes in the cake. Then gradually pour the syrup over it. Lightly cover the cake with plastic wrap. Then let it stand overnight to infuse.

      Toppings are optional.
      Whip up some easy coconut flavored whipped cream for a summer-appropriate topping. This cake is delicious both cold and at room temperature. I added some shaved coconut, which makes it look extra tropical and it adds another layer of texture. You can find the dried coconut chips with edible brown rind that I used right here.
      If you plan to serve or give this for the holidays, it needs no topping. However, a sprinkle of cinnamon-sugar for holiday spice and crunch is nice and the cake still travels well.

      I’m so happy I made this cake, after years of it being on my (lengthy) baking bucket list. It’s a great recipe that I adapted from the trustworthy King Arthur Baking website – totally holiday worthy, and it’s not shy with the booze. However, if you’re avoiding alcohol but would still like to make this rum cake, see the recipe notes for a no-alcohol version made with rum extract.

      Related recipe: Spiced Rum Cake Trifles

      Caribbean Rum Cake

      Heather Baird

      This cake is adapted from King Arthur Baking’s excellent recipe “Caribbean-Style Rum Cake”. The cake portion of the recipe remains largely the same, however I’ve added brown sugar to the rum syrup for a molasses note (my southern slant). Another addition is the coconut whipped cream topping, which is cold and satisfying – really nice in hot weather months. Plus, with the coconut shavings on top, it looks pretty and tastes tropical. However, this cake is also beloved Christmas tradition for many. The rum preserves it well and it’s sturdy enough to travel or ship for holiday gifting.This recipe uses a box of instant vanilla pudding. If you’re on the fence about using it – I’d ask you to make a concession this once. Yes, the cake can be made without it but the texture is firmer and drier. This addition makes a big difference in the tenderness of this cake. Begin a day ahead, the rum syrup needs to soak overnight.

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      Prep Time 30 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 25 minutes mins

      Course DessertCuisine American, British, Caribbean

      Servings 16

      Equipmentbundt pan 10-12 cup
      Ingredients US CustomaryMetric Cake2 cups all-purpose flour1 ½ cups granulated sugar3.4 oz. instant vanilla pudding mix 1 box2 teaspoons baking powder1 teaspoon fine grain salt½ cup unsalted butter softened½ cup vegetable oil I like grapeseed oil½ cup whole milk at room temperature4 large eggs at room temperature½ cup rum I like golden rum2 teaspoons vanilla extractRum soaking syrup½ cup unsalted butter¼ cup water½ cup granulated sugar½ cup brown sugar¼ teaspoon fine grain salt½ cup rum½ teaspoon vanilla extractCoconut whipped cream¾ cup heavy whipping cream2 tablespoons granulated sugar1 teaspoon coconut extract½ cup dried coconut shavings for garnish
      Instructions CakePreheat the oven to 325F.In the bowl of an electric mixer fitted with the paddle attachment, add the four, sugar, pudding mix, baking powder, and salt. Whisk well to combine. Add the butter and oil. Mix until thoroughly combined and the mixture has a sandy cornmeal appearance.With the mixer on low speed, add the milk, then the eggs one at a time. Scrape down the sides and bottom of the bowl and mix again. Add the rum and vanilla. Mix until well combined.Spray a 10 or 12 cup bundt pan with flour-based baking spray (or grease and flour). Pour the batter into the pan and even the top with a rubber spatula.Bake the cake for 50-60 minutes, or until a toothpick tester inserted near the center comes out clean. Remove the cake from the oven and leave the cake in the pan while you make the rum syrup.Rum soaking syrupPlace the butter, water, sugars, salt, and rum in a saucepan and bring to a boil on the stove top. Reduce to a simmer and cook about 8 minutes, or until the mixture thickens slightly. Remove from the heat and stir in the vanilla.Poke many holes in the top of the cake using a skewer. Gradually pour over the syrup a little at a time, pausing to allow the syrup to soak into the cake before adding more. When the all of the syrup is used, lightly cover the cake with plastic wrap and allow it to stand overnight.Turn the cake out onto a serving plate.Coconut whipped creamPlace the heavy cream in a stand mixer fitted with the whip attachment. Beat until the mixture thickens slightly, then gradually add in the granulated sugar. Beat until thick and fluffy. Add the coconut extract and mix briefly. Top the rum cake with a crown of the billowy coconut whipped cream. Arrange dried coconut shavings on top.Loosely wrapped, the whipped cream-topped cake will store in the refrigerator for several days. Without whipped cream, tightly wrapped, it will keep for several days at room temperature.
      NotesWhat to expect: This cake is so tender, moist, and deliciously rummy. Its soft texture makes it 10/10 a special occasion cake.
      Help! My cake is stuck: If you have trouble turning the cake out, don’t try to pry it out. Instead, place the cake in the pan in a preheated 350F oven and warm for 10 minutes. This will loosen the cake and you should have no problem turning it out.
      No alcohol version: Replace the rum in the cake recipe with ½ cup of water with 2 teaspoons rum extract added to it. Do the same for the rum in the syrup.
      Holiday flavor: Use spiced rum for extra warmth and holiday spirit. The cake can also be dusted with ¼ cup cinnamon-sugar mixture (1/4 cup granulated sugar + 2 teaspoons cinnamon).

      Keyword caribbean rum cake, golden rum cake, golden rum syrup, instant vanilla pudding, mini bundt cakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Old Fashioned Peanut Butter Cake

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      This Old Fashioned Peanut Butter Cake is a true southern favorite. Moist and flavorful, it’s topped with rich peanut butter glaze.

      I served this cake at our Mother’s Day brunch this year. After the first bite, my mom immediately wanted to know where I got the recipe. It was familiar. No wonder – it’s one of those southern mainstays that makes the rounds in community and church cookbooks. I found it in the latter, although I had never heard of – or attended – the church that produced it. Someone must have gifted the book to me long ago.
      The cake is loaded with peanut butter flavor but it’s not overwhelming. Yes – it’s rich. However, lighter than you might expect. My mother-in-law, who has food allergies was tempted enough to have just one bite. Her mother used to make this cake. When she tasted it and closed her eyes, I could see the flavor was a fond memory.

      Peanut butter cake batter.
      To get started, all of the dry ingredients go into a big bowl, including the sugar. In baking, sugar is considered a wet ingredient because it liquifies in the oven, but – we’ll call it dry here, just this once. Whisk everything together and set aside.

      Next, put a whole cup of butter, water, and just 1/4 cup of creamy peanut butter into a saucepan. Stir and bring the mixture to a boil on the stove top. When the mixture boils, pour it into the flour mixture and combine it using a hand mixer. Low speed works best. Mix it until just combined and set aside.

      Mix together egg, buttermilk, and vanilla extract in a large measuring cup, and then add it to the peanut butter batter. Beat until everything is well combined and consistent. The batter will be a little viscous and syrupy.

      Bake until golden.
      Pour the cake batter into a greased 13×9 inch pan and bake for 30-35 minutes. My cake took about 35 minutes. But you’ll know it’s done when the exterior is deep brown and a toothpick tester inserted near the center comes out clean.

      Peanut butter fudge glaze.
      Cool the cake for about 10 minutes before adding the glaze. And. Oh my goodness gracious. The glaze really tastes like peanut butter fudge. To make it, boil butter, peanut butter, and milk, on stove top. Then removed to cool slightly. Beat in powdered sugar and vanilla extract.
      Because both cake and glaze are warm, the glaze spreads into a thin even layer on the cake. It’s the perfect amount of sweet.

      Add some toppings – or don’t!
      I served this cake without any extra toppings the first time I made it, but for this blog post I added some crushed peanut butter cookies (Nutter Butters). And a few honey roasted peanuts. It’s good both ways! If you decide to add some toppings, be sure to get those on there as soon as the glaze is poured because it sets up quickly!

      It’s hard to believe this cake has only 1/4 cup of creamy peanut butter in the cake batter, and another 1/4 cup in the frosting. Yep, just 1/2 cup total peanut butter in the whole cake. This amount imparts bold flavor without making the cake heavy or too thick. It’s just so good, and it stays moist for days at room temperature. My husband’s favorite way to eat it is heated in the microwave and topped with vanilla ice cream. Which I had to try for myself, and I must say – it is really nice.

      Related recipe: Peanut Butter Pie

      Old Fashioned Peanut Butter Cake

      Heather Baird

      This peanut butter cake is a southern favorite. It has bold peanut butter flavor without being heavy or to sweet. The peanut butter glaze has just the right sweetness, and tastes like peanut butter fudge. I found this recipe in a church cookbook, with the author’s note: “I made this for a church get-together and had many requests for the recipe…so will you!” (So cute!)I added some crushed peanut butter cookies and honey roasted peanuts on top of this cake, but these toppings are optional. The cake is quite good without them. The cake is baked in a 13×9 inch dish; however, you can also bake it as a 15×10 inch sheet cake. See the recipe notes for these instructions.

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      Prep Time 30 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment1 13×9 inch baking dish
      Ingredients US CustomaryMetric Peanut butter cake2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon salt1 teaspoon baking soda1 cup unsalted butter1 cup water1/4 cup creamy peanut butter such as Jif2 eggs well beaten1/2 cup buttermilk1 teaspoon vanilla extractPeanut butter glaze1/2 cup unsalted butter1/4 cup creamy peanut butter such as Jif1/3 cup whole milk3 1/2 cups confectioners’ sugar 16 oz. box1 teaspoon vanilla extract8 Nutter Butter peanut butter cookies optional2 tablespoons honey roasted peanuts optional
      Instructions Peanut butter cakePreheat the oven to 350°F. Coat a 13×9 inch pan with nonstick cooking spray.In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.Combine the butter, water, and peanut butter in a saucepan and place over medium-high heat. Stir occasionally and bring to a boil. When the mixture boils, pour it into the flour mixture. Beat together using a hand mixer on low speed until just combined.In a separate bowl or large liquid measure, whisk together the eggs, buttermilk, and vanilla extract. Pour the mixture into the peanut butter batter and mix with an electric hand mixer until smooth.Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is well browned and a toothpick tester inserted near the center comes out clean.Remove to a cooling rack and let the cake cool in the pan about 10 minutes. Meanwhile prepare the peanut butter glaze.Peanut butter glazeCombine the butter, peanut butter, and milk in a saucepan. Set over medium-high heat and cook until the mixture boils, stirring occasionally. When the mixture boils, remove it from the heat and mix in the confectioners’ sugar using an electric hand mixer. Beat until smooth and lump-free. Pour the glaze over the warm cake and spread evenly. Add toppings immediately, if using.Serve the cake warm or at room temperature. Cover leftovers with plastic wrap and store at room temperature. This cake stays moist for days after making it.
      NotesToppings: If adding toppings to the cake, have them ready to hand right after pouring the glaze on the cake. The glaze sets quickly, and if you wait too long, the toppings won’t stick.
      Sheet cake version: Use a 15×10 inch jelly roll pan in which to bake the cake batter. Reduce the bake time to 15-20 minutes. Glaze as directed. This version is sometimes called “Peanut Butter Texas Sheet Cake”. The cake is good baked both ways, but my family prefers the fluffier 13×9 inch version.

      Keyword creamy peanut butter, old fashioned peanut butter cake, peanut butter cake batter, peanut butter glaze, peanut butter sheet cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Lemon Pound Cake

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      This Lemon Pound Cake recipe is rich, tangy, and bursting with the flavor of real fresh lemons. Topped with an easy lemon glaze whipped up with limoncello liqueur, this lemon cake is the ultimate summer treat.
      If you love this recipe for homemade pound cake with a citrus twist, give my Orange Pound Cake a try, too!

      Table of Contents

      Moist Lemon Pound Cake With Lemon Glaze
      My lemon pound cake is moist and tangy, with all the sweet flavors of a Starbucks lemon loaf, only better. This easy lemon cake recipe is swirled with homemade lemon curd throughout and bursting with the flavor of real lemon zest.
      In true pound cake fashion, this cake is rich and dense, yet perfectly balanced with the brightness of the citrus. I top my moist lemon loaf with creamy limoncello glaze. It’s one of my favorite treats to enjoy in the afternoon with coffee or tea, or for dessert (and let’s be honest, sometimes both).  

      Why You’ll Love This Pound Cake Recipe
      If you love lemon desserts as much as I do, prepare to be hooked by this luscious lemon pound cake! Here are just a few reasons to love it:

      Homemade lemon curd. This pound cake is swirled with ribbons of my homemade lemon curd recipe throughout a soft, buttery lemon crumb. It’s surprisingly easy to make your own lemon curd from scratch!
      Limoncello glaze. I make a super simple lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a delicious, adult twist with loads of sweet, lemony flavor. Of course, you can opt to make a lemon glaze sans alcohol if you prefer. 
      Perfect for brunch or dessert. This pound cake is versatile enough to make for a light afternoon treat, a sweet addition at brunch, or an easy dessert to take along to any occasion. 

      Why Is It Called Pound Cake?
      Pound Cake dates back to the early 1700s and it’s named after how the recipe was originally made: with one pound each of flour, butter, sugar, and eggs. Traditionally, pound cakes are baked in either a loaf pan, like in this recipe, or in a bundt pan, like my 7UP Pound Cake.
      People sometimes confuse pound cake with sponge cake. And it’s true, both recipes have many ingredients in common. One main difference is that sponge cakes call for whipping the eggs in the recipe separately, resulting in the cake’s “spongy” texture.

      What You’ll Need
      I buck tradition with this lemon pound cake recipe. Rather than add a full pound of each ingredient, I’ve adapted things a little, with awesome results (if I do say so myself). Below is a short overview of the ingredients you’ll need, with the full recipe details available in the recipe card.

      Eggs: For structure and richness in the cake.
      Milk: You can use whole milk or 2% milk in this recipe, either one is fine.
      Sugar: For the most consistent results, use regular granulated sugar.
      Lemon Zest: Fresh lemon zest is a must! You’ll get the best flavor from lemons when they’re in season.
      Vanilla: Skip using imitation vanilla and use real vanilla extract. The flavor is so much better!
      Oil: I add liquid coconut oil to my cake batter, though another type of oil, like vegetable oil, will also work. Adding oil in place of butter yields a lighter, more tender cake crumb.
      Baking Powder and Salt: For leavening and to balance the sweetness.
      Flour: I recommend using all-purpose flour.
      Lemon Curd: I use my recipe for easy Homemade Lemon Curd and swirl it all throughout the pound cake. So dreamy! If you’re pressed for time, you can also use your favorite brand of store-bought lemon curd.
      Powdered Sugar: You’ll whip together an easy glaze using powdered sugar, also called confectioner’s sugar, combined with lemon liqueur.
      Limoncello: This is an Italian lemon liqueur made from lemon zest and sugar with a sweet, intense lemon flavor. You’ll find Limoncello in most liquor stores throughout the US. If you don’t have it or aren’t a fan, use a bit of fresh lemon juice and/or zest instead to amp up the lemon flavor in the glaze.

      How to Make Lemon Pound Cake
      While the oven preheats to 350ºF, grease and line your loaf pan. I recommend lining it with a piece of parchment paper cut to fit into the bottom of the pan, long enough so that the edges hang over each end. This makes it easy to lift the pound cake from the pan once it’s baked. Next, you’ll whip up the easy lemon pound cake batter:

      Combine the Ingredients: First, whisk together the eggs, milk, sugar, lemon zest, and vanilla into a smooth batter. Next, stream in the coconut oil while continuing to whisk, followed by the baking powder and salt. Lastly, stir in your flour. It’s fine if your batter looks a bit lumpy, be careful that you don’t overmix!
      Fill the Pan: Add about 3/4 of the cake batter to your prepared pan, drizzle the top with half of your lemon curd, and then add the remaining batter and another drizzle of curd. Take care that the curd doesn’t touch the edges of the pan, as the sugar will burn if it bakes against the hot sides. 

      Swirl and Bake: Use a butter knife to swirl the lemon curd lightly through the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then leave it to cool in the pan for 10 minutes. Afterward, lift the cake out of the pan and place it on a wire rack.
      Prepare the Glaze: Make a quick lemon glaze by combining powdered sugar with a couple of spoonfuls of limoncello. Whisk until you reach a smooth consistency.
      Glaze and Cool: Finally, pour the glaze over the pound cake while the cake is still slightly warm. Let the cake finish cooling before slicing and serving. See below for some of my favorite serving ideas.

      Tips for the Best Pound Cake
      Follow these final tips for the best homemade lemon pound cake:

      You can make this pound cake in a bundt pan. Be sure to generously grease and flour the pan so that your lemon bundt cake pops out easily.
      Use fresh lemon juice. I’m talking freshly squeezed. Don’t use bottled lemon juice as the flavor just won’t be the same. And while you’re at it, don’t skip the lemon zest!
      Keep the curd away from the edges of the pan. I mention it earlier, but try your best to not let the lemon curd touch the sides of the pan when you’re swirling it in. This way the sugars won’t burn.
      If the lemon glaze for your pound cake is too thin, whisk in additional powdered sugar a little at a time to thicken it. If it’s too thick, add more Limoncello to get it to a pourable consistency.
      Pound cake is meant to be a little dense. However, it shouldn’t be dry or heavy. If your pound cake is dry, this could be the result of overbaking, or because you added too much flour. 
      On that note, make sure to measure the ingredients correctly. If you don’t have a kitchen scale, I recommend the spoon-and-sweep method where you spoon ingredients like flour into your measuring cup and use the back of a knife to level it off.

      Variation Ideas
      Looking to change things up with your lemon pound cake? Try these easy recipe variations:

      Substitute the Lemon Curd: If you’re looking to substitute the lemon curd in this recipe, try lemon pie filling or lemon marmalade instead.
      Different Fruit Preserves: You can also replace the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
      Add Berries: For even more summery vibes, add fresh seasonal blueberries for an easy lemon blueberry pound cake. Tossing your berries in flour before folding them into the batter will help to keep them from settling at the bottom of the cake. 
      Add Poppy Seeds: Stir in poppy seeds for a variation of my Lemon Poppy Seed Pound Cake.
      Skip the Glaze: If you’d prefer to leave your pound cake unglazed, you can always dust the top with powdered sugar instead.

      Serving Suggestions
      This is a fun and easy cake recipe to make for brunch or as a light dessert. We’ll enjoy a slice of zesty lemon pound cake in the summertime with a scoop of vanilla ice cream. So delicious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the perfect summer dessert to bring to Fourth of July BBQs and picnics. 
      Serve your lemon pound cake for Easter brunch alongside other homemade treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and simply tuck into a slice while passing through the kitchen. It’s really the best dessert for any occasion!

      How to Store Lemon Pound Cake
      Keep your lemon pound cake airtight at room temperature for up to 4 days. Pound cake has a tendency to dry out when stored in the fridge.
      Can I Freeze Pound Cake?
      Yes, once the glazed cake is completely cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You can freeze this cake whole or in easy grab-and-go slices. Freeze it for up to 3 months, and defrost the cake at room temperature before serving.
      More Lemon Desserts to Try

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      Lemon Pound Cake

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 55 minutes

      Total Time: 1 hour 5 minutes

      Yield: 6 servings 1x

      Category: Cake

      Method: Oven

      Cuisine: American

      Description

      This fluffy Lemon Pound Cake recipe is filled with fresh lemon flavor and ribbons of tangy lemon curd. Topped with a sweet lemon glaze made with limoncello liqueur!

      Ingredients

      Scale
      1x2x3x

      2 large eggs
      3/4 cup milk
      3/4 cup granulated sugar
      1 teaspoon grated lemon zest
      1 teaspoon vanilla extract
      1/2 cup coconut oil, in liquid state
      3/4 teaspoon baking powder
      1/2 teaspoon kosher salt
      1 3/4 cups all-purpose flour
      1/2 cup lemon curd

      Limoncello Glaze

      1 cup powdered sugar
      3 tablespoons Limoncello (or fresh lemon juice)

      Instructions

      Lemon Pound Cake: Preheat your oven to 350°F/175°C
      Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
      In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
      Slowly stream in the coconut oil, whisking consistently until combined.
      Add in the baking powder and salt and whisk until combined.
      Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
      Spread 3/4 of the batter into the prepared pan. Drizzle 1/2 of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it’s exposed to the edge of the pan.
      Using a butter knife swirl the curd into the batter.
      Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
      Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
      Limoncello Glaze: To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
      Allow the glaze to set before slicing.

      Keywords: lemon pound cake, lemon pound cake recipe, lemon cake recipe

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    • in Recipes

      Peach Bellini Cupcakes

      ha scritto per te

      Peach Bellini Cupcakes are studded with diced fresh peaches, filled with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!

      Peach season is almost here, and I was lucky enough to get my hands on some fresh peaches a little earlier than usual. Once plucked, there’s a short window of time to enjoy them before they wrinkle up and spoil. So, needless to say, I was pressed to use them quickly. As a result, last Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the idea for these Peach Bellini Cupcakes came to me as another way to use up fresh peaches. However, you don’t have to use fresh peaches in this recipe – canned are fine too!
      These cupcakes taste absolutely celebratory. Champagne (or prosecco) infuses the cakes and their pastry cream centers. Diced peaches float throughout to cake, and a swirl of fluffy peach buttercream is the finishing flourish.

      Make the batter.
      Start by creaming the butter and sugar together. I used a hand mixer and things turned out just fine. Then add flour and champagne alternately. As usual, begin and end with the flour to build the best texture.

      Dice the peaches.
      Chop fresh peaches fine, to about 1/4 inch dice. You’ll need 2/3 cup of diced peaches, which is about 1 1/4 medium-sized fresh peaches. Again, canned peaches are just fine to use here. Just pat them dry before chopping them and adding them to the recipe.

      Add the peaches to the batter and mix them in using a rubber spatula. If using canned peaches, which aren’t as firm, use a folding motion so they don’t tear or break down.

      Lighten the batter with egg whites.
      Yes – it’s an extra step, but whipped egg whites make the base of this cupcake spongy and soft. Fold them in carefully. Hastily stirring them in will deflate the batter and decrease your overall yield. Mindful, careful folding of the egg whites gives the cupcake a sponge cake texture that holds up well to fillings and frostings.

      Line cupcake tins with papers, and then portion out the batter using a trigger ice cream scoop. I ended up with about 18 cupcakes.

      Bake at 350F for 15-18 minutes, or until a toothpick tester comes out clean. Then cool them completely on a wire rack.

      Champagne pastry cream.
      Ah, my favorite element of this confection! Champagne pastry cream is so delicious and smooth – and it’s not too hard to make. Prepare it a day ahead and store it in the refrigerator, if you have time constraints.
      Core the cupcakes using a small paring knife, and save the cut out piece. Fill each cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Using the same paring knife, cut the reserved cake pieces flat to create a ‘lid’ and cover the pastry cream with it.

      Peachy hues.
      The peach-flavored frosting was a color experiment gone right! I wanted it to not only have the flavor of peaches (thanks to LorAnn peach flavoring oil), but the color variation as well. So I whipped up some orangey-peach buttercream and painted two lines of red gel food color inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a pleasing swirl reminiscent of peach peel.
      See the recipe for further instruction, and for the brand and color of gel food color I used to achieve this effect.

      Bubbly!
      This isn’t the first time I’ve added white nonpareils for a bubbly appearance (see this Cherry Limeade Cake). It’s just the perfect touch to evoke the feelings of a fizzy drink. Pipe the frosting onto a cupcake, and immediately add the white nonpareils. This buttercream crusts, so you must add the sprinkles immediately. If you wait too long, they’ll bounce right off!

      Inspired by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes hold the same sparkling flavor. Bellini are often served as an accompaniment to creamy, salty or spicy foods. So these cupcakes would make a fine dessert after a big plate of alfredo pasta with focaccia. Or spicy bucatini. However, I think they go with everything. (Especially brunch.)
      Related recipe: Homemade Peach Cobbler in a Cone

      Peach Bellini Cupcakes

      Heather Baird

      Inspired by the Italian Bellini cocktail, these toast-worthy cakes will be the star of your next happy celebration. The cupcakes are infused with champagne or prosecco, and filled with chopped fresh peaches. This flavorful foundation holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe calls for fresh peaches, but if they’re not in season, then canned peaches work just fine!For the frosting, you’ll need to purchase a small bottle of LorAnn peach flavoring oil. See links for resources. Or, instead of the oil, you may use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, more or less depending on how carefully you fold the whipped egg whites into the cupcake batter.

      #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 22 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 42 minutes mins

      Course DessertCuisine American

      Servings 18

      Ingredients  Cupcakes6 large egg whites10 tablespoons unsalted butter at room temperature1 ½ cups granulated sugar2 cups all-purpose flour1 tablespoon baking powder1 teaspoon fine grain sea salt3/4 cup champagne or prosecco or other sparkling white wine2/3 cup fresh peaches 1/4″ dice or diced canned peaches Champagne pastry cream1/2 cup heavy cream divided2 tablespoons cornstarch1 whole egg2 egg yolks5 tablespoons granulated sugar1/2 cup champagne or prosecco2 tablespoons unsalted butter1 teaspoon vanilla extractPeach buttercream
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 18 paper liners. Set aside.In the bowl of an electric mixer, beat the egg whites to stiff peaks; set aside.In another bowl of an electric mixer, beat together the butter and sugar until light and fluffy. In yet another bowl, sift together the flour, baking powder, and salt. Whisk to combine.Add the flour mixture to the creamed butter mixture alternately with the champagne. Stir in the chopped peaches.Fold 1/3 of the egg whites into the batter until incorporated. Then, fold in the remaining egg whites.Spoon the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.Champagne pastry creamIn a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Whisk in the whole egg and egg yolks. Set aside.Combine the remaining heavy cream, sugar, and champagne in a saucepan; bring to a boil then remove from the heat. Pour 1/3 of the hot champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from the heat and beat in the butter and vanilla.Let cool to room temperature. Cover the surface of the pastry cream with plastic wrap so it doesn’t form a skin. Store in the refrigerator until ready to use.Peach buttercreamIn the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and confectioners’ sugar. Add milk or cream a little at a time until the mixture is light, fluffy, and of piping consistency. Add the peach flavor and beat again until incorporated. Add 1-2 drops each of the neon yellow and neon orange food color to the buttercream. Beat until well incorporated, scraping down the bowl when necessary. Add more of each color to intensify the color, if desired. The end result should be a vivid orangey-peach color.Fit a disposable piping bag with a large French pastry tip. Squirt a little of the red food color in a condiment cup. Dip a kitchen-dedicated soft bristle brush into the red food color and paint a line of red food color inside the decorator tip and all the way up the length of the bag. Repeat this step directly across form the first painted line (you could use the piping bag seams for a guide, if your bag has two seams directly across from each other).On a scrap of parchment or paper towel, squeeze a little of the frosting out of the bag until the red color starts to show.AssemblyCore the cupcakes by cutting out a small divot in the centers with a paring knife; save the pieces. Transfer the pastry cream to a disposable piping bag and snip off 1/2 inch hole in the end. Fill each cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake pieces flat to create “lids” and place them onto the filled divots.Pipe a swirl of frosting onto a cupcake and immediately sprinkle a pinch of the white nonpareils on top. Repeat this process with each cupcake until all of the cupcakes are frosted and sprinkled. Just before serving, add a fresh mint leaf to each cupcake.
      NotesThe cake portion of this recipe is adapted from “Bellini Belle Cupcakes” from the book Intoxicated Cupcakes by Kate Legere (2011 Running Press). The buttercream recipe and champagne pastry cream recipe are both original to Sprinkle Bakes.

      Keyword bellini cupcake, canned peaches, champagne pastry cream, fresh peaches, peach bellini cupcakes, peach cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Strawberry Lemon Layer Cake

      ha scritto per te

      This Strawberry Lemon Layer Cake is bright, zesty, and totally spring-appropriate! Alternating lemon and strawberry sponge cakes are layered with buttercream and crushed Sconza Lemoncello Chocolate Almonds.

      Mother’s Day is on the horizon, and my friends at Sconza Chocolates asked if I’d whip up a confection worthy of the occasion. The holiday coincides with the arrival of Sconza’s Lemoncello Chocolate Almonds at Costco stores during the months of April and May. I was delighted to say yes! Everything Sconza makes is superlative, but those creamy lemon candies with crunchy almond centers are my all-time favorite.
      I filled this cake with bright flavors and colors inside and out. Piped buttercream roses bloom on top with Lemoncello Chocolate Almond centers. (You can never go wrong with flowers for mom!)

      Strawberry Lemon Layer Cake

      Make the batter.
      Begin this cake with my favorite White Almond Sour Cream Cake batter. It’s halved and then flavored with lemon and strawberry Jello dissolved in hot water. This not only gives the cakes bold flavor, but also vibrant color! It’s also nice that flavored gelatins can be found at grocery stores everywhere, and you won’t have to order or track down specialty flavorings. (I’ve discovered that no one nearby carries my favorite strawberry extract!) Bake the batters in 6-inch cake pans, which will yield a small yet tall and stately cake. However, you could use two 9-inch cake pans for a double layer cake.

      Build the cake.
      To assemble the layers, begin with a strawberry cake. Then, top it with an even layer of American buttercream (a.k.a. confectioners’ sugar buttercream). Next, scatter on some crushed Sconza Lemoncello Chocolate Almonds. Use a food processor to crush the candies fine – it will make short work of the task.

      Alternate the cake flavors, repeating the frosting and filling with the Sconza candies. Finally, end with a lemon cake layer on top.

      Frost the cake.
      This cake benefits from a crumb coat. Little cake crumbs and candy pieces on the outside of the cake need a base layer of frosting to hold them in place. So, cover the top and sides in a thin layer of buttercream and then refrigerate until firm. Then cover it in a second, thicker layer of buttercream and smooth it evenly using a bench scraper or cake smoother.
      Whip up another batch of American buttercream, this time stiff consistency, for the decors. This batch needs to be thicker in order for the piped details to hold their shape. Just add a little more confectioners’ sugar to the base recipe. The swags are very simply piped using a #3 decorator piping tip. As for the flowers, you can see my rose piping video tutorial at this link.

      Pipe the roses.
      Sconza candies are a food stylist’s dream, because each one looks perfect right out of the bag. I just knew they’d make a beautiful center for piped flowers. And, they are inherently bud-shaped! Here’s how to pipe them, from start to finish.

      First, on a parchment-covered flower nail, pipe a dollop of pink frosting. Place the rounded end of a Lemoncello Chocolate Almond into the frosting (pointed end to the sky).
      Then, using a petal decorator tip, pipe layers of pink petals that overlap the candy.
      Pipe on more layers of petals until you reach the desired fullness. (I kept these small, but you could go larger!)
      Slide the flower off of the nail and transfer them to a baking sheet. Repeat the process until you have a baking sheet full of flowers. Then transfer them to the refrigerator to firm.

      After the roses firm, peel them away from their parchment squares and arrange them on top of the cake to one side. Then, pipe a few leaves between the roses to fill in any gaps. (You can find all of the decorator tip numbers and sizes I use in the recipe card.)

      Add some bling!
      Ever a gilder of lilies (or in this case, roses!) I couldn’t resist adding a little shimmer. Brush edible gold paint on the swags. Then, add three gold sugar pearls in a line, where the swags meet.

      The white almond sour cream cake layers take on color so well, and the flavors really shine through. Both the lemon and strawberry flavors are more creamy than tart. Altogether this cake is tender and moist, yet has a surprise lemon candy crunch throughout.

      Be sure to grab a bag of Lemoncello Chocolate Almonds at your local Costco while they last! They’re great all on their own, and they’re an excellent addition to this cake.

      Strawberry Lemon Layer Cake

      Heather Baird

      Strawberry Lemon Layer Cake is bright, zesty, springy, and totally appropriate for any happy occasion. Alternating layers of strawberry and lemon sponge are stacked with American buttercream frosting and filled with Sconza Lemoncello Chocolate Almonds. Sconza Lemoncello Chocolate Almonds are in full bloom on this cake and in Costco stores during the months of April and May. Or, you can order them online. See the blog post for shopping links.

      #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 2 hrsCook Time 25 mins2 hours resting time 1 hrTotal Time 3 hrs 25 mins

      Course DessertCuisine American

      Servings 10

      Ingredients  Strawberry and lemon sour cream cake layers1 small box strawberry gelatin 3 oz.1 small box lemon gelatin 3 oz.1 cup boiling water divided1 box white cake mix 16.25 oz.1 cup all-purpose flour1 cup granulated sugar1/4 teaspoon fine grain salt1 cup sour cream1/4 cup vegetable oil I like sunflower oil3 large eggs1/2 teaspoon almond extractAmerican buttercream and filling2 cups unsalted butter at room temperature8 cups confectioners’ sugar1 tablespoon vanilla extractMilk or cream as needed2/3 cup Sconza Lemoncello Chocolate AlmondsStiff American buttercream and decors
      Instructions Cake layersPlace the strawberry gelatin and lemon gelatin in two separate bowls. Pour 1/2 cup boiling water into each of the bowls and stir well to dissolve. Let cool until warm, about 10 minutes. Do not allow the gelatin to begin setting. If it starts to gel, re-heat it in the microwave until liquid.Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, whisk together the cake mix, flour, sugar, and salt. In another bowl, combine the sour cream, oil, eggs, and extract. Add the wet ingredients to the dry and mix on low speed until combined. The batter will be thick. Divide the batter evenly into two large bowls. To one bowl, add the strawberry gelatin; beat with an electric mixer to incorporate. To the other bowl, add the lemon gelatin. Mix well until combined.Divide each batter between two 6 inch cake pans. Bake for 20-22 minutes, or until the cakes are well risen. They should spring back in their centers when pressed. Let cool in the pans 5 minutes, then turn the cakes out onto wire racks to cool completely. When the cakes are cool, use a serrated knife or wire cake leveler to level the cakes.American buttercream and fillingIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1-2 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy. The consistency should be billowy and easy to spread. Cover the bowl with a damp towel so it doesn’t dry out.In a food processor or mini chopper, grind the Sconza Lemoncello Chocolate Almonds until fine. Set aside.Begin building the cake with a strawberry cake layer placed on a cake board or serving plate. Fill with a generous 1/2 cup buttercream. Using a spoon, spoon over 1/3 of the chopped Sconza candies. Top with a lemon cake layer. Repeat the frosting and candy-sprinkling. Top with a strawberry cake layer. Repeat the frosting and candy-sprinkling once more. Top with the lemon cake layer. Cover the cake with a thin layer of buttercream (crumb coat) and refrigerate until firm, about 5 minutes. Frost the entire cake with a generous covering of buttercream and smooth evenly using a bench scraper or cake smoother. Refrigerate until the buttercream firms, 20 minutes.Stiff American buttercream and décorsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is stiff piping consistency (it should hold on a spatula turned upside-down). Beat until well combined. Cover the bowl with a damp towel so the buttercream doesn’t crust.Remove 1/3 cup of the white frosting to a small bowl and cover with a damp towel; set aside.Remove 1/2 cup of the white frosting to a piping bag fitted with the Wilton #3 round tip.Divide the remaining frosting into three bowls and tint one bowl using 1/4 teaspoon of neon pink gel food color and 1 small drop of the red food color (this combination matches the strawberry cake layers). Food color brands differ in intensity, so add more if needed but keep in mind that colors will intensify as the buttercream crusts. Mix until a consistent color is achieved and transfer to a piping bag fitted with Wilton #104 petal decorator tip.Tint another bowl with 1/4 to 1/2 teaspoon neon yellow food color. Mix well and transfer to a piping bag fitted with Wilton #104 decorator tip.Tint the last bowl with the green gel food color and transfer to a piping bag fitted with Wilton #352 decorator piping tip.Measure the circumference of the cake and divide by 8. With a toothpick, lightly mark the placement of where the swags will meet in the buttercream. Pipe eight swags around the top edge of the cake using the bag of white buttercream fitted with the plain Wilton #3 decorator piping tip. Refrigerate to set, about 5 minutes.For the roses, and using the pink bag if icing fitted with the #104 petal tip, place a dot of pink icing on a flower nail, then place a parchment square onto the flower nail. In the center of the parchment, pipe a mound of pink buttercream. Place a Sconza Lemoncello Chocolate Almond in the center of the mound so that the pointed end stands upright. Next, with the slim end of the petal tip pointing up, pipe four petals around the candy so that it overlaps slightly. Pipe more frosting petals around the candy center until a full rose shape is achieved. Slide the parchment with the rose on it, off of the frosting nail carefully and place it on a baking sheet (9×13 works fine). Repeat this process of making roses using the yellow buttercream also. Vary sizes so that you have some large flowers and some small. Transfer all of the flowers to the baking sheet and refrigerate until firm, about 15 minutes.Using the reserved white buttercream in the bowl, dollop a half moon shape on top of one side of the cake with a spoon. Remove the set buttercream flowers from the refrigerator. Gently peel them from their parchment squares and arrange them on top of the half-moon shape on top of the cake. Place extra Sconza Lemoncello Chocolate Almonds around the flowers to fill in gaps. Use the bag of green icing fitted with the #352 leaf tip to pipe leaves into any empty spaces, or to embellish the flowers. Refrigerate until set, about 10 minutes.Brush the edible gold paint onto the swags using the fine –tipped art brush. Carefully add three gold sugar pearls in a vertical line where the swags meet. Do this by gently pushing them into the buttercream.Store the cake in the refrigerator. Bring to room temperature before serving.

      Keyword american buttercream, lemon cake donuts, Mother’s Day cake, Sconza Lemoncello Chocolate Almonds, spring cake, strawberry cake mix, Strawberry Lemon Cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Zebra Layer Cake

      ha scritto per te

      Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how!

      It was around 2012 when I first saw Zebra Cakes making the rounds on popular food sites and baking blogs. (Not to be confused with these famous Zebra Cakes.) Slice the cake to reveal a graphic stripe of chocolate marbled against vanilla. The effect is so eye-popping, it looks something akin to zebra stripes.
      More than a decade later, I’m trying it for myself. Back then, there were so many iterations floating around, I just didn’t see the need for one more. It wasn’t until recently that I found familiar inspiration for a new spin on this cake. A sprinkle-tastic, funfetti-fied version made with rainbow confetti sprinkles folded into the vanilla batter.

      Party animals!
      This was a suuu-uuper fun cake to put together, and the marbling technique is not as complex as it looks. I was really surprised that my first attempt turned out as well as it did. I’m already planning to make another! Be sure to check out the video at the end of this blog post. You may find it to be a helpful guide for making and assembling your own zebra layer cake.

      Make the vanilla batter.
      Stock up on eggs! Because this cake uses a whole bunch of egg whites. (Not only in the cake batter, but also in the frosting!) This white-vanilla batter comes together quickly and easily. It makes a large volume, so use a big bowl!

      Make the chocolate batter.
      Whisk up a chocolate batter base with dark cocoa powder, egg yolks, and milk. Then mix in 3 cups of the white vanilla batter. I used black cocoa powder to get the boldest stripe possible. It’s the same cocoa I used for these Oreo Cupcakes, and the flavor is wonderful. Regular dark cocoa powder will also work well.

      Mix in some sprinkles!
      Mini rainbow confetti sprinkles make this cake so cheerful! You can leave them out of this recipe if you prefer. However, if you’re like me and cannot resist a pop of color against a bold graphic stripe – fold in about 1/2 cup.

      Layer the batters together.
      Using 1/4 cup measures or trigger ice cream scoops for each batter, portion the vanilla-sprinkle batter in the center of the pan. Continue with 1/4 cup of chocolate batter placed directly on top of the vanilla. Continue, repeating this technique, and occasionally tapping the bottom of the pan on the counter to help spread the batters. The layers should appear as concentric rings. My first attempt is far from perfect, but it still turned out pretty cute at the end. I think my next attempt will look even better, now that I know what to expect.

      Bake and level.
      Place the pans in a preheated 350° F oven. As the cakes rise they’ll form a dome in the center. After they cool, level the them flat. Doesn’t that look cool? Hypnotizing, even!

      Swiss meringue buttercream.
      Swiss meringue buttercream adds just the right amount of sweetness to the marbled sponge. If you’re a novice at making this buttercream, then you can view my how-to video in this blog post.

      Ganache drip.
      I’ll always love a drip cake! The chocolate ganache drip on vanilla Swiss meringue buttercream really ties together the flavors of the cake layers.

      Add a party mascot!
      How cute is this zebra topper? It’s just a small figurine that you can find at most discount stores in the toy department (or here). We dressed it with a homemade mini pom-pom necklace and cardstock party hat.

      Throw on some additional confetti sprinkles, and you’ve got yourself a fine party cake!

      One of my favorite things about this zebra layer cake is that every slice is unique! No two the same! Each serving is like an original piece of edible art.

      The cake recipe is adapted from Martha Stewart’s Cake Perfection book (which I love). The cake’s crumb is tight yet still moist. It reminds me a little of pound cake, but slightly lighter. Together with the Swiss meringue buttercream, it slices like a dream! The sponge is lightly chocolaty – the dark chocolate well balanced with its vanilla counterpart. I hope you love it as much as I do!

      One more thing – I’d love for you to fill out this super-quick poll! What would you like to see more of on Sprinkle Bakes? The form will ask for your email address to submit your answer. We never share or sell your information. If you’re already subscribed to updates, you won’t be re-subscribed by submitting your email address. Thanks so much!

      Zebra Layer Cake

      Heather Baird

      Slice this cake to reveal zebra stripes inside! Making it is fun, and the technique is easier than you might expect. Chocolate and vanilla batters are layered in the centers of two cake pans. As the batters spread they create concentric circles. Once baked, assembled, and sliced, those circles create a zebra-like stripe inside the cake.I use unsweet black cocoa powder, but regular dark cocoa powder (such as Hershey’s Special Dark) will also work for a bold stripe. The effect will also work with regular cocoa powder, but the stripe will be brown instead of black.Stock up on eggs, because this cake uses many egg whites! I often use carton egg whites for my Swiss meringue buttercream recipe. If you do this, be sure the carton says 100% egg whites.

      #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 35 minsCook Time 24 mins1 hour resting 1 hrTotal Time 1 hr 59 mins

      Course DessertCuisine American

      Servings 12

      Ingredients US CustomaryMetric Zebra cake layers4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 teaspoons kosher salt7 egg whites3 egg yolks2 ½ cups granulated sugar2 cups whole milk divided½ cup unsalted butter melted1/3 cup sunflower oil or vegetable oil1 tablespoon pure vanilla extract½ cup unsweet black cocoa powder½ cup mini rainbow confetti sprinkles plus more for garnishSwiss meringue buttercream5 egg whites1 cup granulated sugarPinch of salt1 lb. unsalted butter at room temperature2 teaspoons vanilla extractChocolate ganache drip1/2 cup semisweet chocolate chips¼ cup heavy cream1 tablespoon light corn syrup added for shine, this is optional
      Instructions Zebra cake layersPreheat the oven to 350F. Coat two 9-inch cake pans with cooking spray, and line the bottoms with parchment circles.In a large bowl, whisk together the flour, baking powder and salt.In a separate large bowl, beat together the egg whites and granulated sugar. Mix on medium-high until foamy and well incorporated, about 2 minutes. Beat in 1 1 /2 cups of the milk, melted butter, sunflower oil, and vanilla, until smooth. Add the flour mixture and beat until smooth and lump-free, about 2 minutes.In another large bowl, beat together the egg yolks, remaining ½ cup milk, and the black cocoa powder. Add 3 ¼ cups of the vanilla batter to the cocoa mixture and beat until smooth and uniform in color.Fold the rainbow sprinkles into the vanilla cake batter using a rubber spatula.Using ¼ cup measures, or trigger ice cream scoops (2 oz. capacity), portion ¼ cup of vanilla-sprinkle dough into the center of the pans. Next, spoon ¼ cup of chocolate batter into each center, directly on top of the vanilla-sprinkle batter. Continue this process, spooning the batter into the center of the pans and occasionally rapping the bottom of the pan on the countertop to level the batters together. Do this until all the batter is used and they appear as concentric rings in the pans.Bake the cakes for 35-40 minutes (mine too slightly longer, at 45 minutes) until the centers are domed and puffy. A toothpick tester should come out mostly clean (mine had some color on it due to a melted confetti sprinkle.) Transfer the pans to a wire rack to cool 10 minutes, then turn out to cool completely on wire racks. After cooling the cakes, level them with a serrated knife. They can also be wrapped in plastic film and transferred to the refrigerator to stand overnight. I find that the crust softens and they are easier to level after a night in the refrigerator.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg white, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Place a cake layer on a cake board or serving plate. Fill the cake with about 1 ¼ cups of the buttercream. Top with a second cake. Cover the entire cake with the buttercream, and smooth evenly over the tops and sides. Refrigerate the frosted cake until the buttercream firms, about 30 minutes. Meanwhile, make the ganache drip.Ganache dripPlace the chips and cream in a microwave-safe bowl and heat at 100% power for 45 seconds to 1 minute. Allow the mixture to stand 1 minute, then whisk together to create a smooth ganache. Add the corn syrup, if using. Allow the mixture to cool slightly. Remove the cake from the refrigerator and spoon some of the ganache over the sides of the cake. Use the spoon to nudge the chocolate over the edges to drip down the sides. Pour the remaining ganache in the top center of the cake and smooth to cover it completely.Garnish the top edge of the cake with more rainbow confetti sprinkles. Top with a cute zebra figurine, if you’re so inclined.Store the cake in the refrigerator. Bring to room temperature before serving.
      NotesThe recipe for the cake layers is adapted from Martha Stewart’s Cake Perfection book. The Swiss meringue buttercream recipe and ganache drip are original to Sprinkle Bakes. 

      Keyword black cocoa powder, dog birthday cake, egg whites, funfetti cake, ganache drip, party cake, swiss meringue buttercream, zebra cake, zebra layer cake, zebra stripe cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Oreo Cupcakes

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      These party-perfect Oreo Cupcakes belong at any happy occasion! The cakes are made with rich, black cocoa powder and they’re topped with the best Cookies and Cream buttercream, ever!

      As the baker and recipe blogger of the family, I often get asked questions like “Where’s the Oreo cupcake recipe on your blog, I couldn’t find it.” Which makes me panic a little, and wonder why on earth I don’t already have an Oreo cupcake recipe published, after 14 years of blogging. Sure, I have plenty of other Oreo-themed recipes, but this was an obvious oversight. I’m correcting it today.

      Black cocoa batter.
      This cake recipe starts out as most batters do. First, cream the butter and sugar together in large mixing bowl. Add in an egg, vanilla, and buttermilk. Blend together until smooth.
      Next, whisk the dry ingredients together. Dark cocoa from the grocery store will work just fine and will taste fantastic. But for authentic Oreo flavor, opt for black cocoa. Which can be purchased online. I used this black dutched cocoa powder. It imparts true Oreo cookie flavor.

      Get the wet and dry ingredients together in the same bowl and mix it all up. Beat until the batter is smooth and consistent matte black. Now it’s time to bake!

      Now, this is important – fill the cupcake papers no more than 1/2 full. This batter rises quite a bit, and has a super moist and delicate crumb. These won’t crown much on top. And the only way to check for doneness is with a toothpick inserted in the center of a cake. It should come out clean, or with a few small crumbs clinging to it.
      Divide Oreo cookie shells from their cream centers.

      Cookies and Cream buttercream.
      This buttercream is SOOOO creamy and delicious! I am its biggest fan. The Oreo cream centers are incorporated with the creamed butter and powdered sugar mixture. Then, finely pulverized Oreo cookie shells are mixed in. Use a food processor to get the cookies ground to fine consistency. If you’re like me, you hate dragging out a bulky food processor. But it’s worth it – I promise!

      A learning moment.
      I SO wanted to use these tall cupcake cups for baking the batter, but their shape doesn’t work well with chocolate cake batter. Their tall popover profile encourages the batter to bubble up in the centers and overflow. After several attempts (and oven scrubs) I was forced to resort to standard size liners. Which worked perfectly. However, the tall papers do make cute cupcake holders, so they weren’t a complete loss. Using them made the cakes sturdier, and easier to transport and arrange very moist chocolate cupcakes.

      Transfer the buttercream to a piping bag with a large open star tip. See all of those tiny chocolate flecks? They provide so much Oreo flavor! And again, to drive the point home further – it’s important to grind those cookies fine. Or else they’ll clog the piping tip.

      Garnish each cupcake with a whole Oreo cookie placed to one side of the frosting swirl. Then sprinkle with a little more crushed Oreo cookies.
      Oreo Cupcakes

      The interiors are so soft and moist – and dark! I had a hard time getting a good image of the interior because the cakes are so intensely dark chocolate. Oh well. I tried!
      This is a wonderful sweet thing for any happy occasion, such as birthdays, holidays – or just as an ending to Sunday dinner. Enjoy!

      Oreo Cupcakes

      Here’s a dessert for all occasions! Oreo cupcakes are made of tender sour cream dark chocolate cake and topped with a tall swirl of cookies and cream frosting. Bake these cupcakes in a standard size cupcake pan and fill them only half full of batter. These cakes will rise quite a bit in the oven but won’t dome in the centers. Their moist texture gives them a level top. Check for doneness using a toothpick tester inserted in their centers. The frosting recipe provides enough for a tall triple swirl of buttercream. The recipe can be halved for a more modest amount of frosting.

      #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 minsCook Time 22 minsTotal Time 52 mins

      Course DessertCuisine American

      Servings 20

      Ingredients US CustomaryMetric Dark chocolate cupcakes1/4 cup unsalted butter softened1 cup granulated sugar1/2 cup sour cream1 large egg½ cup buttermilk2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup black cocoa powder or dark cocoa powder such as Hershey’s dark1 teaspoon baking soda1/4 teaspoon fine grain sea saltCookies and cream buttercream20 Oreo sandwich cookies2 cups unsalted butter at room temperature6 cups confectioners’ sugarMilk or cream to thinToppings20 whole Oreo cookies6 Oreo cookie shells crushed in a bag with a rolling pin
      Instructions Dark chocolate cupcakesPreheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy. Add the sour cream, egg, buttermilk, and vanilla. Mix on medium speed until well incorporated.In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamed mixture. Beat on low speed until just combined.Divide the batter between the cupcake liners, filling each liner only 1/2 way full. These cupcakes will rise quite a bit in the oven, but will not dome in the centers. Bake for 15-17 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean, or with a few moist crumbs clinging to the toothpick.Remove from the oven and let cool in the pans for 5-7 minutes. Transfer the cupcakes to a wire rack to cool completely.Cookies and Cream ButtercreamSeparate the Oreo cookies and scrape the cream centers out into a bowl. Add the Oreo cookie shells to a food processor and process until fine crumbs are formed. Set aside.In the bowl of an electric mixer, combine the butter, Oreo cream centers, and the confectioners’ sugar. Beat on medium-low until combined. Increase the speed and beat until lightened in color. Add milk or cream 1 tablespoon at a time to thin the buttercream to piping consistency if needed. Beat 5 minutes on high speed until the buttercream is almost white in color.Add the Oreo crumbs to the buttercream. Mix briefly until the crumbs are well dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.Transfer the buttercream to a large disposable piping bag fitted with a large open star piping tip.Assembly and toppingsPipe a triple swirl of buttercream over each cooled cupcake. Immediately place a whole Oreo cookie into one side of the swirl; top each with a sprinkle of crushed Oreo cookies.Serve immediately, or store in an airtight cupcake keeper at room temperature until ready to serve.
      NotesBe sure to process the Oreo cookies into fine crumbs for the buttercream frosting. Otherwise, large pieces of the Oreos will clog the piping tip when trying to frost the cupcakes.

      Keyword chocolate cupcakes, cookies and cream buttercream, dark chocolate cake, easy cupcake recipe, Oreo buttercream, oreo cookies, Oreo Cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      TikTok Cinnamon Roll Dump Cake

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      Cinnamon Roll Dump Cake is a gooey combination of cinnamon rolls and coffee cake. Simple store bought ingredients create this over the top viral breakfast cake!
      If you like this kind of recipe make sure to try my Easy Cinnamon Roll Cake too!

      Table of Contents

      Super Easy Cinnamon Roll Dump Cake Recipe!
      I have TONS of homemade desserts on my website…but today isn’t “from scratch”. This is a pure dump and go recipe that magically works even though it doesn’t seem like it will. In fact, this is the type of recipe that was MADE for TikTok. Of course, I have a video over there making this Cinnamon Roll Dump Cake that you should definitely check out too. I first saw a version of this on allrecipes.com and I knew I had to throw my spin on it. I have so many dump cake recipes on my site already, and of course a pretty epic cinnamon roll recipe as well, so I knew this was one that I had to recreate for my readers. And omg it is so freaking delicious. Like out.of.control. It is by no means diet food, but it’s worth every last calorie. 

      Why You Will Love This TikTok Recipe
      So many of us have tried a recipe from the popular app and had it turn out…well…less than perfect.. But this recipe works. It’s kind of magic. Also I hope you know I wouldn’t share a recipe on TikTok or here on my website that hasn’t been tested and is also delicious! And not only is this cinnamon roll dump cake easy to make, but it also has a warm, comforting flavor that’s perfect for any occasion. The cinnamon and brown sugar combines with the canned ready-made cream cheese frosting to create a gooey, caramelized layer as the cake bakes, while the pecans add a satisfying crunch. And with the added convenience of using canned cinnamon rolls, and all store-bought items you can have this dessert ready to go in just a few minutes.

      Ingredients:
      There is nothing from scratch about this recipe…which is exactly the point. Here’s what you need:

      2 cans cinnamon rolls. You’re going to want to get the “Grands” style…you know the ones, that you can unroll and come in a can of 5. You will also need the icing, so set that aside!
      1 can of frosting. You can really use any flavor, but cream cheese frosting or just vanilla is really the best in this recipe.
      Chopped Pecans. You can even omit the nuts in this if you prefer, but we like the little crunch they add! You could even sub in walnuts if you don’t have pecans on-hand.
      Coffee Cake Mix. Or sometimes I find it called “Cinnamon Swirl” cake. The brand doesn’t matter, just get the 21 ounce box. I use the Krusteaz brand, but whatever brand you have is fine. Mine comes with a cake mix and also a separate pouch of cinnamon sugar mix. I use both!
      Butter! Just slice it into thin pats and place it all over the top of the cake mix.

      How Do You Make Cinnamon Roll Dump Cake?
      The beauty of this recipe is how easy it is. You literally dump everything into a 9×13 and bake!

      Preheat your oven to 350°F. Coat a 9×13 baking dish with nonstick spray and set aside. 
      Open your cinnamon rolls and reserve the can of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
      Remove the lid and foil seal on the frosting. Microwave it for 30 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
      Sprinkle the chopped pecans on top of the frosting layer. 
      Open the box of cake mix and sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
      Slice the butter evenly and place the butter pats on top of the dry cake mix. 
      Bake for 40 – 45 minutes until the center is set and the top is golden brown.
      Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top.
      Serve warm!

      Tips For Baking Success
      This is a very easy recipe, with a very high success rate. Might I even say, impossible to mess up like most dump cakes, which is great for beginners or anyone who wants a quick and delicious recipe. The only thing you could really do wrong here is over or underbake. Just ensure the center is set, so you don’t end up with doughy cinnamon rolls.
      Variations For Cinnamon Roll Dump Cake
      This recipe is completely open for adaptations. Here are a few ideas:

      Add in some chopped apples when you add the nuts to create an Apple Cinnamon Roll Dump Cake. I would use 1 – 2 peeled and diced Granny Smith apples, depending on how many apples you would like! I haven’t tried it yet, but I imagine apple pie filling would work too. The cake would be a little more like a cobbler with the added moisture, but it would still be delicious. 
      A lot of people like raisins in their cinnamon rolls, so feel free to add in raisins when you sprinkle on the nuts.
      You could honestly use any type of cake mix or any flavor frosting in this recipe and it will create a whole new flavor profile. Try a spice cake mix and some pumpkin pie spice to give it a real fall vibe. Get creative!

      More Cinnamon Roll Recipes To Try:

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      TikTok Cinnamon Roll Dump Cake

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 40 minutes

      Total Time: 50 minutes

      Yield: serves 10 1x

      Category: Cake

      Method: Oven

      Cuisine: Breakfast

      Description

      Simple store bought ingredients create this over the top breakfast cake. Super easy to make, and a definite crowd pleaser!

      Ingredients

      Scale
      1x2x3x

      2 (17.5- ounce/5 count) cans cinnamon rolls
      1 (16- ounce) container pre-made cream cheese frosting
      3/4 cup chopped pecans
      1 (21.5- ounce) package cinnamon swirl or coffee cake mix
      3/4 cup butter, sliced into thin pieces

      Instructions

      Preheat the oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
      Open your cinnamon rolls and reserve the cans of icing in the packages. Using a knife or kitchen scissors, cut the cinnamon rolls into 1- inch pieces and place in a single layer into the prepared pan.
      Remove the foil seal from the frosting and microwave it for 25 seconds to loosen it up. Stir until smooth and pour it all over the cut cinnamon rolls in the pan.
      Sprinkle the chopped pecans on top of the frosting layer.
      Sprinkle the dry mix on top of the nut layer evenly. (If your cake mix comes with a separate pouch of cinnamon sugar mix, just sprinkle that on top too.
      Place the butter slices evenly on top of the dry cake mix.
      Bake for 40 – 45 minutes until the center is set and the top is golden brown.
      Allow the cake to cool for 10 minutes and then microwave the reserved cinnamon roll icing for 15 seconds and stir to make it pourable. Drizzle the icing all over the top of the cake.
      Serve warm!

      Keywords: cookies and cups, cinnamon rolls, breakfast cake, coffee cake, dump cake

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