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      Meringue Christmas Tree Cake

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      This Meringue Christmas Tree Cake is a showstopping edible centerpiece made of white cake layers, raspberry filling, and Swiss meringue buttercream. It’s covered in dragee-studded meringue cookies to make your holiday sparkle!

      For many, the joy of Christmas has much to do with the preparations – as much as the day itself! I am one of those people. I find decking the halls, planning the feast, and certainly baking all the things to be ritualistic. And there’s comfort in revisiting traditions. One of those traditions is creating an edible centerpiece for the Christmas table. This Meringue Christmas Tree Cake is this year’s creation. It’s a tall patisserie-inspired cone-shaped tree decked out in sparkling meringues. Despite its towering appearance, it’s not awfully hard to make!
      The inspiration for this cake comes from this Baked Alaska Tree recipe from Martha Stewart. I’ve had it pinned for a very long time. To me, it looks so chic and sophisticated – yet simple. After reading the recipe and realizing they used a manila folder (!) to create the shape, I wondered if the same technique could be used with large poster board, and something much less meltable. Like cake! The answer – yes. Read on for the pictorial to show you how!

      White Cake Layers
      This meringue Christmas tree cake begins with white cake layers. Specifically, my favorite white cake recipe. I’m sure this will be no surprise to regular readers. I use this cake recipe all the time when I want a beautifully pale interior that is moist and flavorful. You’ll need four 6″ cake layers. I used these pans to bake the batter.

      Level and Torte the Cakes
      Use a serrated knife or wire cake leveler to even the tops. Then torte (cut horizontally) each cake into two approximate 1″ layers.

      Concentric Circles
      Further trim 3 sets of the cake layers using pastry rings and cookie cutters to create concentric circles. If you don’t have pastry rings, you can make yourself circle templates and cut them from card stock. Leave one set of cake layers as-is, in 6-inch rounds. Cut another set of cake layers into 5″ rounds. The next set is cut into 4″ rounds, and the last set is cut into 3″ rounds. Save the cake scraps! They’ll come into play later in this recipe.

      At the end of all that trimming, you’ll have graduated layers to work with. Now, if you wanted to skip the paper cone-making, you could. Just fill, stack, and frost this cake upright – layered just as you see it here. And use Swiss meringue buttercream to spackle the gaps and create an organic tree shape. But before you decide, read more to see how I created the patisserie-inspired cone shape.

      The Tree Top.
      Remember those cake scraps? Discard the crusty bits and crumble the soft cake scraps in a bowl. Add a little vanilla Swiss meringue buttercream and mix together. This ‘cake pop’ mix is packed into a sugar cone and helps to form a perfect (and sturdy!) tree tip. Refrigerate the cone, and save the extra cake pop mix, because you’ll use that later as well.

      Make the paper cone mold.
      How many times have I purchased expensive molds for desserts? Too many! It can get quite costly. I suppose that was one of the reasons that Martha’s manila folder technique appealed to me so much. I was also inspired by Laduree’s macaron and truffle towers. They are so beautiful, and so quintessentially ‘patisserie’. Even if I’d wanted to buy a 16″ tall mold for this meringue Christmas tree cake, I couldn’t. They are simply not available.
      To make the cone, purchase a new (unused) standard size (22×28 or 24×30 inch) piece of poster board. Roll it into a cone shape and secure with clear packing tape. Tape any parts of the spiraled edge inside of the cone down with more packing tape. Measure the cone from the tip down to 16″ and trim the bottom. The opening should be around 6.5 to 7″ in diameter.

      Assembly.
      To fill the cone, get a tall stock pot and fill it with soft tea towels – or even crumpled aluminum foil. Turn the paper cone upside down and put it inside the stock pot. Arrange the towels or aluminum foil on either side of the cone, so that it stands firmly upright.
      Begin the assembly by piping about 4 inches of Swiss meringue buttercream into the tip of the cone (this recipe make a large batch of buttercream – you’ll need it!). Then, insert the filled sugar cone into the tip, squeezing some of the frosting around it as you push it in. Next you’ll pipe a ring of buttercream around the edge of the ice cream cone, and pack some of the reserved cake pop mixture on top. You’ll use just enough of the cake pop mixture to create a layer with a top surface area of about 3″. Which is the size of the smallest cake layer. Next, you’ll add a 3″ cake layer, pipe a ring of buttercream around the edge, and fill it with raspberry jam. Repeat the process using the other cake layers, piping and filling and stacking until all of the layers are used.

      Refrigerate!
      Swiss meringue buttercream stiffens significantly in the refrigerator, and we’ll use this to our advantage! Transfer the filled cone (still upside-down) in the pot to the refrigerator. Let it chill for 2 hours minimum. When it comes time to unmold, turn it upright onto a plate and use sharp scissors or an x-acto knife to cut the packing tape at the seams. Gently unfurl the paper, splitting the packing tape on the inside seams as you go. Store the cake in the refrigerator until you are ready to frost and decorate it.

      Make the Meringue Cookies
      The meringue cookie recipe is so simple and classic. I’d call it definitive – so much that I put it in my first cookbook. Whip up a big batch and pipe it on a large parchment-lined baking sheet (or two) in large and small star shapes. I also piped a few large and small kiss shapes, but I think the stars are my favorite. The large and small sizes will help you effectively fill almost every space on the cone. After you pipe the cookies, sprinkle on silver dragees for maximum sparkle.
      Although these cookies are quick to whip up, they require a low and slow bake time. So you may want to plan ahead for your oven to be occupied for 1.5 hours.

      Frost and decorate.
      As I mentioned earlier, the Swiss meringue buttercream recipe provided makes a large batch, and you’ll need every bit of it! You should have plenty enough leftover from assembling the cake to frost it, and to affix all of the meringues to the outside.
      I will include a short video here of the Swiss meringue buttercream-making process. It’s an old video, but many still find it helpful. (You’ll notice that Biscuit pug is a young pup in the video!)

      Here’s the finished cake! I tried all kinds of toppers for this cake – a gum paste star, some fringed Mylar cupcake picks, a Dresden crown. It wasn’t until the table was set, that prompted a simple but luxurious velvet blue bow topper with flowing ribbons down each side of the cake. Speaking of this table setting…

      DIY Block Printed Table Linens.
      Recently, my MIL gave me custodianship of her beloved Royal Sapphire dishes. I wanted to use them in a Christmas tablescape, but with less conventional holiday colors. I found a brilliant fuchsia tablecloth with pomegranate motif that would be eye-popping with the blue dishes. But it was a little too expensive and the pattern was a tad busy.
      I was talking about this to Rachel Ann, who is pretty much resident crafter for our craft blog Confetti Fix. Her college studies were focused on art and specifically print making. She offered to create some custom block printed linens in the same color, and with a pomegranate motif! I just adore how they turned out. And what’s better? She’s created an entire DIY of the process on Confetti Fix. It’s like a block printing 101 class for beginners. So if you’re interested in learning about this ancient and unique art form, then hop on over to read her post!

      The Little Things
      The entire table came together with some of the most brilliant fuchsia grocery store roses I’ve ever seen! They perfectly matched the table linen color. And these little Godinger place card holders deserve a mention, too. I’ve used and reused them many times now. Little things like this feel special, and make a big impact.

      For the record, and contrary to what this image shows, cutting this cake should start at the top. Slice the top off crossways where the cake pop portion ends. Then, the remaining layer cake can be cut into pieces.

      This cake is such a delight to eat! The two meringue elements of Swiss meringue buttercream and crunchy meringue cookies keeps this confection light. The cake is moist with a sour cream tang, and tart raspberry jam is a sharp foil for so many creamy elements. I couldn’t resist adding pomegranate arils as garnish, and to match the pomegranate table linens.
      I’ve really enjoyed continuing this edible centerpiece tradition. If you’d like to see others, here’s my White Birch Yule Log Cake, Ruby Chocolate Truffle Tower, Gingerbread Star Cookie Tree and Black Forest Buche de Noel. Happy Christmas!

      Meringue Christmas Tree Cake

      Heather Baird

      This festive holiday cake really makes a statement with its height and glittering meringue decorations. The cake layers are assembled in a somewhat unconventional way, using a piece of poster board formed into a cone shape. There are several steps to this cake, but it’s not difficult to make. It may look stately with its towering height, but it requires only four 6-inch round cake layers to achieve. Use your favorite raspberry jam as filling. Be sure to refrigerate the cake well to set the buttercream. This cake should be cut slightly chilled. Slices can also be served chilled, or at room temperature.

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      Prep Time 2 hours hrsCook Time 2 hours hrs 40 minutes mins2 hours chill time 2 hours hrsTotal Time 6 hours hrs 40 minutes mins

      Course DessertCuisine American

      Servings 10

      Equipment6×2-inch round cake pans (4)Kitchen-dedicated shears or scissors22×28 or larger poster boardClear packing tapeparchment paperlarge closed star decorator piping tip
      Ingredients US CustomaryMetric White almond sour cream cake layers1 box white cake mix 15.25 oz. 1 cup all-purpose flour1 cup granulated sugarPinch of salt1 cup sour cream1 cup cold water3 large eggs1 teaspoon vanilla extract1 teaspoon almond extractFilling2 cups raspberry jamSwiss meringue buttercream8 large egg whites about 1 cup or 8 oz.2 cups granulated sugar3 cups unsalted butter at room temperature1 tablespoon almond extract1/4 teaspoon fine grain saltSmall dab royal purple soft gel food color optionalAssemblyReserved cake scrapsSugar coneMeringue cookies6 egg whites1/8 teaspoon cream of tartar1 ½ cups fine grain granulated sugar or caster sugarSmall silver dragees1/3 cup pomegranate arils for garnish optional
      Instructions Cake layersPreheat oven to 350°F. Grease and flour four 6×2-inch round cake pans.Whisk together the first 4 ingredients in a large mixing bowl. In a four-cup measure, stir together the sour cream, water, eggs and extracts. With a hand mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again.Divide the cake evenly between the pans. Bake for 25- 35 minutes, or until the cake springs back in the center when pressed.Turn out the cakes on a wire rack to cool completely.Using a serrated knife or leveler, torte each cake horizontally so that you have eight 6-inch cake layers.Next, trim two of the layers to 5-inches, another two to four inches, and another two to 3-inches. Leave one set of 6-inch cake layers as-is (untrimmed). Save all the cake scraps in a bowl and cover with plastic wrap; reserve for later use.Chill the cake layers in the refrigerator to firm them, about 30 minutes. Meanwhile, make the Swiss meringue buttercream.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 whites and sugar. 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 10 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 almond extract and salt. To whiten the frosting, add just a tiny dab of royal purple gel food color to the buttercream and mix to combine. This will color correct some of the natural butter yellow tinge of the finished buttercream.Transfer the buttercream to two large disposable piping bags with a 1” hole snipped in the tips.Assemble the cakeCrumble the reserved cake scraps in the bowl and remove any hard or crust bits. Add Swiss meringue buttercream 1 tablespoon at time, mixing well to form a cake pop mixture that holds together and packs well. Completely fill the sugar cone with the cake pop mixture, and cover the remaining mixture for later use.Make a tall cone shape using the poster board and secure the outside seams with packing tape. Trim it to 16” tall. The bottom opening should be about 6.5 inches in diameter. If your opening is larger or smaller, remove the tape and twist the cone so the bottom opening is 6.5-7 inches in diameter. Close all seams on the outside of the cone with packing tape, and do the same on the inside. The interior also needs to be perfectly smooth for a flawless cone shapeMake room in your refrigerator for a 16” tall cake.Use a tall stock pot in which to place the cone upside-down, and pad the bottom of sides of the pot with tea towels or crumpled aluminum foil. The cone should be firmly standing upright with the open end toward the sky.Pipe about 4” of buttercream into the tip of the cone. Press the filled sugar cone into the buttercream until the frosting squeezes around the sugar cone. Pipe in a little more buttercream to cover the sugar cone. Pack the remaining cake pop mixture into the cone firmly. Pipe in a thin layer of buttercream to cover it. Place a 3” cake layer on top of the piped frosting. Pipe a ring of buttercream around the edge of the cake layer and fill with a thin layer of raspberry jam. Top with a second 3”inch cake layer pipe another ring of buttercream around that cake layer and fill with raspberry jam as before.Continue this process with the 4” cakes, 5” cakes, and 6” cakes. The cake layers should come to the top of the open end of the cone, or within 1-2” of the opening (it doesn’t need to be exactly 16” tall). If the cake has to travel, dowel the cake ¾ of the way through the center of the cake to secure all the layers together.Transfer the upside-down cone in the pot to the refrigerator and chill for 1 hour. Remove the cone from the pot and turn upright onto a serving plate. Refrigerate the unmolded, upright cake for another hour.Carefully unmold the cake by cutting the tape seams on the outside with an x-acto knife or sharp scissors. As you unfurl the poster board cone, snip the inside tape seams as the appear. Gently remove the unfurled poster board from the cake. Transfer the cake to the refrigerator while you make the meringues.Meringue cookiesPreheat the oven to 170°F. Line two or more large cookie sheets with parchment paper. Fit two or more large pastry bags with a large closed star decorator piping tip.Place the egg whites in a spotlessly clean bowl and whip them with an electric mixer on medium speed until frothy. Add the cream of tartar. Start the mixer again and continue to beat the egg whites.Once the egg whites form soft peaks increase the speed to high and gradually add the sugar, a little at a time. Beat the egg whites until they are very shiny and hold stiff peaks but are not dry or crumbly, about 6 minutes. To make sure the sugar has completely dissolved, rub a bit of the meringue between two fingers to see if any granules of sugar remain. If grains are present, continue to beat the meringue until the sugar has fully dissolved.Spoon the meringue into the prepared piping bags. Pipe meringues of large and small sizes onto the lined cookie sheets. Sprinkle meringues with the silver dragees before baking.Bake for 90 minutes, turning them halfway through the cooking time to ensure even cooking. When the meringues are done, they should be dry to the touch. You can remove them from the oven, or if time permits, turn off the oven and let them stand inside the oven until the oven cools completely. When cool, you should be able to lift the cookies easily from the parchment sheet.Decorate the cakeApply a thin coat of the leftover Swiss meringue buttercream all over the chilled cake. Starting at the bottom of the cone, apply the meringue cookies, using the larger ones first, around the circumference of the cone.Work your way up, using buttercream as needed as adhesive to the backs of the meringues, and fill in gaps using smaller meringues. It’s okay if not every space is filled, and you can still see some of the smooth white buttercream between the meringues.Store the decorated cake in the refrigerator until ready to serve.To serve the cake, cut the top 1/3 of the cake away, just below the cake pop layer, and place it on a plate to the side (you may ask guests if anyone wants the sugar cone tip!). Slice the remaining layer cake into thin, tall pieces. You may divide one tall piece into two at a buttercream layer.Garnish cake slices with pomegranate arils, if desired.
      Notes
      Winter is the perfect time to make meringue cookie because of the dry atmosphere. Avoid making meringues in humid weather.
      I used a tiny drop of royal purple gel food color to cancel the slight yellow tinge in the buttercream. If you do this, only use a tiny drop, and remember that food color intensifies over time. If used correctly, the addition of purple makes a wintry (or wedding) white buttercream that matches the meringue cookies.

      Keyword christmas cake, christmas tree cake, cone cake, holiday cake, meringue cake, meringue Christmas tree cake, meringue cookie, seedless black raspberry jam, silver dragees, swiss meringue buttercream, WASC, white cake mix

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Red Velvet Trifles

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      Indulge in the southern tradition of red velvet cake with a twist – Red Velvet Trifles! Assemble them ahead of time for hassle-free hosting during the busy holiday season.

      The holiday season can be a whirlwind of activities, and having make-ahead desserts in your repertoire is a real time-saver. After many years of hosting during the Christmas season, I’ve learned to depend upon prep-ahead recipes, such as these Red Velvet Trifles. They are so pretty! And they’ll add a splash of Christmas color to your special holiday feast. Prepare them a couple of days ahead and store them in the refrigerator until you’re ready to serve. Simply add the garnishes a few hours before serving, and you’ll have a show-stopping dessert without the last-minute stress.

      Plan ahead.
      Before you get started mixing up the cake batter, here’s a couple of initial things to get in order to make the entire process smooth sailing.

      Choose your serving glasses. These Red Velvet Trifles are assembled in 8 clear 12 oz. rocks glasses (or other dessert glasses). I’m usually all about breaking out the finest tableware for Christmas, but I made these in plastic recyclable Tossware glasses. Each glass is made from 1 recycled plastic bottle. I’ve reused them loads of times, and have yet to toss them!
      Make room in your fridge. I don’t know about you, but my refrigerator during the holidays – oof! Space gets maxed out pretty quickly. Make sure you have enough space to store the trifles before you begin the recipe. It may help to put the serving glasses on a baking sheet so it’s easy to transfer to the fridge once all the glasses are assembled.

      Make the Red Velvet Cake.
      Now – the cake! Start by mixing up the wet ingredients in a large mixing bowl. It’s not a big job, so this can easily be done using a hand mixer. Add 2 tablespoons of liquid red food color at this stage. If you only have red gel food color, add much less – 1 1/2 to 2 teaspoons should do it.

      Sift in the dry ingredients: flour, unsweet cocoa powder, and leavening. Mix together on low speed. Again, a hand mixer is fine. It’s a quick bowl of batter that stirs up easily. I appreciate that!

      Bake the Red Velvet Cake.
      Spread the batter into a greased 13×9 inch pan, and bake for about 20 minutes at 350°F. Be careful not to over bake this cake, as the edges can get a little dry. If this happens, go ahead and trim off the crusty edges.

      When the cake cools cut it into bite-size pieces with a large chef’s knife. You’ll notice the texture is dense like pound cake. This is by design, as the cake needs to be sturdy enough to absorb the raspberry rum drizzling syrup without falling apart. Yes – I said raspberry-rum drizzling syrup! More on that in a bit.

      Make the Cream Cheese Filling.
      This filling is so easy! It’s a simple mixture of cream cheese, whipped cream, sugar, and vanilla extract. However, it does require careful folding. Use a large rubber spatula to fold whipped cream into the sweet cream cheese mixture. It’s so delicious, and a nod to the classic red velvet layer cake with cream cheese frosting.

      Assemble the Trifles.
      Begin assembling the cake trifles in your 12 oz. rocks or dessert glasses. Place a layer of red velvet cake cubes at the bottom of each glass.

      Rum-Raspberry Drizzle.
      Something that pastry chefs know, that not all home bakers know, is that sweet, rich desserts like this one can benefit from a tart foil. The acid, or tartness form berries and fruit creates balance to an otherwise too sweet dessert. In this recipe, it’s the rum-raspberry drizzle. It’s a pleasant surprise flavor when you taste it in this dessert. And just the thing to give it balance. Stir together your favorite brand of prepared seedless raspberry jam, rum, and a little orange juice in a small bowl. Spoon a tablespoon of this mixture over the red velvet cake cubes.

      Pipe or dollop the cream filling evenly over the cubes. The mixture pipes beautifully, so I like using a large closed star piping tip (Ateco #849) for a ruffled appearance through the glass.. Although, just dolloping it in looks fine too.

      Repeat the entire process using more of the cake cubes and raspberry-rum mixture. Finish with a big swirl (or dollop) of the cream cheese mixture on top.

      You’ll have some red velvet cake cubes left over, so crumble them with your fingers into a bowl. Then sprinkle them over each trifle for an easy topping.

      Tips for Success.

      Don’t overbake: I mentioned this earlier, but it warrants repeating. This cake is like the pound cake version of red velvet, designed to stand up (and absorb) the rum drizzle. Baking it too long can yield a dry cake with crusty edges.
      Trim any tough cake edges: After testing this cake a couple of times, I found using a light aluminum pan helped to avoid tough edges. However, use whatever pan you have. And if you get some crust edges, just trim them away. These trifles should contain only the soft cubes of cake for the optimal eating pleasure.
      Fold the filling carefully: Whipped cream is folded into sweet, whipped cream cheese for a cloud-like filling. So, take your time when folding the two together. Otherwise you could knock too much air out of it and it could become runny.
      Variation: If you have more than 8 people to serve, consider assembling the components in smaller glasses. The 12 oz. rocks glasses called for make a hearty serving indeed. You could easily use 6 oz. glasses and double your yield!

      Red Velvet Cake – A Southern Tradition.
      Red Velvet cake, with its deep crimson hue and rich, velvety texture, is rooted in Southern tradition but is loved the world over. As a born and bred southern girl, I’ve tried almost every iteration. From red velvet cupcakes to Oreo-stuffed red velvet crinkle cookies and everything in between. I’ve always thought the vibrant color makes it ideal for the Christmas holidays. Now I especially love it as an elegant little dessert trifle that will stand out on your dessert buffet.

      These individual Red Velvet Rum Trifles are not just pretty to look at, they’re rich, creamy and a little punchy with tart rum-raspberry syrup. I think they actually improve after a day in the refrigerator, because the flavors have a chance to marry, and the syrup absorbs into the cake cubes making them moist and flavorful.
      Happy hosting!
      Related recipe: Red Velvet Cream Cheese Swirl Bundt Cake

      Red Velvet Trifles

      Heather Baird

      Serve up the holiday season in a glass! Whether you’re hosting a feast of friends or having a more intimate gathering, these trifles are sure to leave a lasting impression on your guests. Raspberry-rum drizzle keeps the cake moist with a tongue-tingling boozy note, while the cream cheese contrasts the tart raspberry flavor. Make these trifles up to 3 days ahead for fuss-free hosting.For an alcohol-free version, replace the rum with apple juice.

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      Prep Time 20 minutes minsCook Time 25 minutes minsTotal Time 45 minutes mins

      Course DessertCuisine Southern United States

      Servings 8 servings

      Equipment8 rocks glasses, 12 oz. capacityPiping bagLarge star decorator piping tipPiping bag
      Ingredients US CustomaryMetric Red velvet cake3/4 cup granulated sugar3 whole large eggs2 egg yolks from large eggs1 1/2 teaspoons vanilla extract3/4 cup unsalted butter melted2 tablespoons red food color liquid1 1/3 cups cake flour2 tablespoons unsweet cocoa powder1/2 teaspoon baking powder1/4 teaspoon fine grain saltRaspberry-Rum Drizzle1 cup seedless raspberry jam1/4 cup golden rum or spiced rum1/4 cup orange juiceCream cheese filling16 oz. cream cheese at room temperature2 cups heavy cream1/3 cup granulated sugar1 teaspoon vanilla extractRosemary sprigs for garnish
      Instructions Red velvet cakePreheat the oven to 350°F. Coat a 13×9-inch baking pan with flour based baking spray, or grease and flour the pan.In the bowl of an electric mixer, beat together the sugar, eggs, yoks, and vanilla extract. Mix on medium speed until thick and pale, about 5 minutes. Add the melted butter and food color. Mix again.In a separate bowl, whisk together the flour, cocoa, baking powder, and salt. Sift the dry mixture over the wet mixture. Mix on low speed until just combined. Use a rubber spatula to scrape down the bowl and fold in any streaks of flour.Bake for 20-25 minutes, or until well risen and a toothpick tester inserted near the center comes out clean. Turn onto a wire rack to cool completely.When the cake is cool, use a large chef’s knife to cut the cake slab into 1” cubes. Remove 8 cubes to a small bowl and crumble them with your fingers. Cover with plastic wrap and set aside.Rum-raspberry drizzleIn a small mixing bowl, combine the raspberry jam, rum, and orange juice.Whisk together until well combined. Cover with plastic wrap or a tea towel and set aside.Cream cheese fillingPlace the cream cheese in a large bowl and beat with a hand mixer until fluffy. In a separate bowl, beat the heavy cream while gradually adding the sugar. Mix in the vanilla and beat until soft peaks form.Add in 1/4 of the whipped cream to the cream cheese mixture and fold to combine. Add in the remaining whipped cream and fold in gently.Transfer the cream cheese filling to a piping bag fitted with a large open star tip.Assemble the triflesPlace red velvet cake pieces into the 12 oz. glasses about 1/3 of the way up the glass. Drizzle half of the raspberry-rum mixture over the cake pieces in the glasses (a little more than 1 tablespoon per glass).Pipe a swirl of cream cheese filling over the cake cubes in each glass. Top the cream cheese filling with more cake cubes and spoon over the remaining raspberry drizzle into each glass.Pipe a swirl of cream cheese filling over the cake cubes and immediately garnish the tops the reserved bowl of cake crumbles.Cover trifles and refrigerate until ready to serve.Up to 4 hours before serving, add rosemary sprigs standing upright to one side of each trifle.
      NotesVariation: If you have more than 8 people to serve, consider assembling the components in smaller glasses. The 12 oz. rocks glasses called for make a hearty serving indeed. You could easily use 6 oz. glasses and double your yield!

      Keyword christmas dessert, cream cheese, cream cheese filling, holiday desserts, individual Christmas desserts, make ahead deserts, red food color, red velvet cake, red velvet trifles, rum raspberry drizzle

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Baking School In-Depth: Hungarian Coffee Cake

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      The origin of Hungarian coffee cake is a true masterpiece called aranygaluska, which translates as “golden dumpling.” The recipe can be traced back to the 1880s in Hungarian literature. By the mid-20th century, it began popping up as Hungarian and Hungarian Jewish immigrant bakers and home cooks migrated and introduced it to the US. In […] LEGGI TUTTO

    • in Recipes

      Death by Chocolate Cake

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      This Death by Chocolate Cake is the epitome of dessert luxury! Dark chocolate cake layers are filled with chocolate pudding mousse and covered in double chocolate frosting. One bite and you’ll say goodbye forever to restraint!

      It’s nice when one project inspires another. I mentioned earlier that I’ve been working on holiday content for another website. One assignment, (which you should totally check out here) led me to make classic “Death by Chocolate”. Ever heard of it? It’s a trifle assembled with layers of Kahlua-soaked dark chocolate brownies, chocolate pudding, and crushed toffee bars. After tasting it, I instantly knew those flavors were destined for an over-the-top layer cake.

      Begin with dark chocolate cake layers.
      Start with my all-time favorite chocolate cake recipe. I’ve used it in so many other recipes (like this one!). It delivers everything you’d want from a chocolate cake. Such as, deep chocolate richness, a tender texture, and moist crumb. Check out the video at the end of this post to see exactly how it’s made!

      Brush on some Kahlua.
      The cakes are all brushed with undiluted Kahlua. Which may sound bold but the amount is not overwhelming. This slight amount not only compliments the dark chocolate flavor – it also intensifies it!

      2 Ingredient chocolate pudding mousse filling.
      Remember the classic trifle version I mentioned? It’s made with chocolate pudding. So I was really excited to find a shortcut recipe for chocolate pudding mousse! It just requires two ingredients: boxed chocolate pudding mix and heavy cream. That’s it! I was skeptical at first. But I was truly amazed at how two simple ingredients transform into something akin to homemade chocolate mousse.
      One thing to remember when mixing this filling together, is that it sets quickly! Have your cake layers cooled and ready to fill before you start mixing up the mousse.

      Double chocolate frosting.
      Yes, it’s twice as nice as regular chocolate frosting! Believe it or not, this recipe has a mere 6 tablespoons of powdered sugar in it. Instead of loads of sugar, it depends on melted semisweet chocolate to sweeten and thicken it. You’ll also use a little cocoa powder in the formula. Which helps give the frosting body and more chocolate flavor.

      White chocolate cream cheese frosting.
      Before I get the the white chocolate frosting, let’s talk ganache. It’s so easy to make so I couldn’t resist adding a thick drape to the top of the cake. (Another 2-ingredient fix!) Let it thicken slightly before you pour it on top of the cake. This way you’ll get the draping effect you see above.
      Use the leftover double chocolate buttercream to pipe large swirls on the top edge of the cake. Then, alternate with my homemade white chocolate cream cheese frosting for contrast in flavor and color. It’s so creamy and delicious! The formula uses a surprise ingredient – a little lemon juice – to balance the sweetness of the overall frosting. The contrast it brings to this cake is so nice, and needed. It’s an extra step but I promise it’s worth the effort.

      Chocolate cake toppings – overload!
      It looks as if I went a little overboard on the toppings. But it’s just one box of assorted Belgian chocolate cookies. I used Delacre cookies, which can be found in the international section at most US grocery stores.
      However, you could forgo all of the cookies. Just opt for the crushed toffee bars, which are original to the classic inspiration recipe. In addition to the cookies, I added them last, to the top of the finished cake.

      Death by Chocolate Cake? More like LIFE by Chocolate Cake. Because all of that chocolate is giving me life right now. I wish I could virtually dole out slices to all of you!

      I made a little banner for the cake simply by printing out ‘Death by Chocolate Cake‘ in script font and attaching it to a cocktail pick. My friends and family thought it was so cute, and I think it made everyone even more excited to try it! This cake is extremely rich, but not the sugar rush you might expect. It’s well worth the indulgence!
      This confection would be perfect for a Murder Mystery Dinner Party, which was the project that inspired this cake! Definitely check out my article on HGTV.com How to Throw a Murder Mystery Game Dinner Party. (And be sure to look for the trifles served in martini glasses that inspired this cake!)
      One more thing – this baking project requires several steps, which may seem like a total production. But it’s not that bad. I’ve made a video to help you along the way. Enjoy!

      Death by Chocolate Cake

      Heather Baird

      Whether you’re celebrating a special occasion or surprising the chocoholic in your life with a sweet birthday treat, this cake is the ultimate way to satisfy any chocolate craving. This luscious dessert consists of four moist and rich dark chocolate cake layers, sandwiched together with a simple 2-ingredient chocolate pudding mousse. The entire cake is generously smothered in a silky double chocolate frosting that is pure chocolate bliss! Alternating swirls of double chocolate and white chocolate buttercream are piped around the cake’s top edge, and then topped with a scattering of chocolate-covered toffee bars. Take note that the chocolate cake layers bake at a reduced temperature, 300F instead of the usual 350F. This keeps the cake moist and the layers won’t crown, so there’s no leveling to do after baking.The toppings for this cake can be widely varied, but the chopped chocolate-covered toffee bars are non-negotiable, as they are original to the cake’s inspiration trifle dessert – Death by Chocolate. I used a variety of Belgian chocolate cookies, but you could tailor the toppings to your taste or to the recipient’s favorite chocolate treats.

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      Prep Time 1 hour hrCook Time 50 minutes mins40 minutes cooling and setting time 40 minutes mins

      Course DessertCuisine American

      Servings 12

      Ingredients  Dark chocolate cake layersFlour-based baking spray for the pans1 1/2 cups hot water almost boiling3 tablespoons espresso powder3 oz. semisweet chocolate finely chopped about 1/2 cup2 1/2 cups all-purpose flour2 1/2 cups granulated sugar1/2 cup light brown sugar1 1/2 cups unsweet dark cocoa powder sifted2 teaspoons baking soda3/4 teaspoons baking powder1 1/4 teaspoons fine grain salt3 large eggs3/4 cup vegetable oil1 1/2 cups sour cream2 teaspoons vanilla extract2/3 cup Kahlua liqueurChocolate Pudding Mousse2 cups heavy whipping cream1 box instant chocolate pudding mix, 3.9 oz. dry mixDouble chocolate frosting¼ cup unsweet cocoa powder¼ cup boiling water1 cup unsalted butter at room temperature6 tablespoons confectioners’ sugar siftedPinch of salt12 oz. semisweet chocolate chips 2 cups melted and cooledGanache Drip1 cup semisweet chocolate chopped½ cup heavy creamWhite chocolate buttercream4 oz. cream cheese3 oz. white chocolate melted and cooled slightly1/3 cup unsalted butter at room temperature½ tablespoon lemon juice1/3 cup confectioners’ sugarToppings2 whole chocolate-covered toffee bars chopped (such as Heath bars)Assorted Belgian chocolate cookies optional2 tablespoons chocolate sprinkles optional
      Instructions Dark chocolate cake layersPreheat oven to 300°F.Coat four 8-inch round cake pans with the flour-based baking spray. Alternatively, grease and flour the pans.Place the hot water in a large glass measure with a pour spout. Stir in the espresso powder. Add the chopped chocolate and let stand for 2 minutes. Whisk until the mixture is smooth. Set aside to cool slightly.Sift together the flour, sugars, cocoa powder, baking soda, baking powder, and salt into a large bowl.In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on high speed until they are pale and thick, about 3 minutes. Add the oil, sour cream, vanilla extract, and the melted chocolate-espresso mixture. Add the flour mixture and mix on medium speed until combined.Divide the batter between the four prepared pans, about 2 cups per pan (batter will be thin). Bake for 40-50 minutes, or until the middles are slightly puffed and spring back when pressed in their centers. The layers won’t crown much so you shouldn’t have to level the cakes.Let the cakes cool in the pans 5 minutes, then turn out onto wire racks to cool completely. Poke holes in the cakes using a toothpick. Brush each cake with the Kahlua using a pastry brush. The cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap.Chocolate pudding moussePlace the heavy cream and dry pudding mix in the bowl of an electric mixer. Beat until the mixture is smooth and consistent. It will thicken quickly, so have the cake layers close to hand and ready to fill. Place a cake layer on a serving platter or cake board. Cover with 1/3 of the pudding mousse. Repeat twice more, ending with the final cake layer on top. Refrigerate the cake while you prepare the other elements.Double chocolate frostingIn a small heatproof bowl, whisk together the cocoa and hot water until the cocoa is dissolved. In the bowl of an electric mixer, beat the butter, confectioners’ sugar, and salt on high speed until fluffy. Reduce speed to low and add the melted and cooled chocolate. Beat until well combined. Add cocoa mixture and beat until completely smooth.Cover the cake with a layer of buttercream and smooth with a bench scraper or cake leveler. Transfer the remaining frosting to a piping bag fitted with a large closed star tip. Refrigerate the cake while you prepare the other elements. Keep the bag of frosting at room temperature.Ganache dripCombine the chocolate and heavy cream in a large microwavable bowl. Heat for 1 minute at 100% power. Let stand 1 minute. Whisk together until the ganache is thick and smooth. Let stand until cooled and slightly thickened.Remove the cake from the refrigerator and pour ½ of the ganache on the top center of the cake. Push the ganache to the edges of the cake using the back of a spoon. Pour the remaining ganache around the top edge of the cake and again, push over the edges of the cake so that thick drapes of ganache form. Refrigerate while you prepare the white chocolate buttercream.White chocolate buttercreamIn the bowl of an electric mixer, beat the cream cheese on high speed for 2 minutes. Add the white chocolate and beat until smooth. Scrape down the sides of the bowl as needed.Add the butter and lemon juice; beat well to incorporate. Reduce speed t low and add the confectioners’ sugar a little at a time until well blendedTransfer the frosting to a piping bag fitted with a large closed star tip.ToppingsPipe tall mounds of the buttercream on the top edge of the cake, alternating with the reserved piping bag of double chocolate frosting.Sprinkle on the two chopped chocolate-covered toffee bars. Add Belgian chocolate cookies and chocolate sprinkles, if using.Store the cake covered in plastic wrap in the refrigerator. Bring to room temperature about 2 hours before serving for best flavor and texture.
      NotesWhat to expect:
      This is a supremely moist chocolate cake. The layers are tender and the flavor is dark, and the Kahlua brushed on the cakes after baking intensifies the chocolaty flavor.
      The 2 ingredient mouse filling is rich and creamy, and its firm texture makes for beautiful cake slices. Choose a brand name pudding, such as Jello brand instant pudding mix for best flavor. Dove and Godiva pudding mixes are also excellent choices for the mousse.

      Keyword Belgian chocolate cookies, chocolate cake, chocolate sprinkles, chocolate-covered toffee bars, dark chocolate cake layers, Death by Chocolate Cake, double chocolate frosting, kahlua, ulitmate chocolate layer cake, white chocolate frosting

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Haunted Village Cake

      ha scritto per te

      Introducing the Haunted Village Cake! It’s a spooktacular two-tier centerpiece for your Halloween celebration. Made of Halloween confetti cake, it’s decorated with a landscape of haunted house sugar cookies.

      Spooky season is here, and I wanted to make something extra-special for the occasion! This Haunted Village Cake is definitely a project, but it’s also really fun to put together. As I was planning the design and sketching out the specifics, it reminded me of when I was a kid – I loved drawing haunted houses! Adding all the details was so much fun, and it was really neat to think about what kind of eerie creatures lived there. So I’d fill in windows with spooky cats, bats, ghosts and monsters. I’d always draw a witch on a broom flying over the rooftop.
      This two-tiered confection is a true homage to that memory. It’s made of funfetti cake, with confetti sprinkles in Halloween hues and colorful swirls of batter hidden within. It’s decorated with frosted sugar cookie haunted houses – each one with a resident specter or spooky inhabitant!

      The cake batter.
      First, whip up a large batch of my favorite WASC cake. It takes on food color beautifully because of its pure white base – it’s also super moist and tasty! Remove one cup of batter to each of three bowls. Tint each bowl a different Halloween color. I used neon green, purple, and orange. Set these aside for a moment.

      Funfetti batter.
      Add Halloween confetti sprinkles to the remaining plain white batter. Fold it in until all the sprinkles are well dispersed throughout. You can usually find this mix at most US grocery stores and craft stores in the seasonal/baking aisle, or you can buy them in bulk (like I do!) right here.

      Swirl in some color.
      Next, divide the funfetti batter between greased cake pans. You’ll need four 8-inch round cake pans and three 6-inch pans. Place a spoonful of each colorful batter into each pan and swirl with a butter knife. Next, bake them until well puffed and a toothpick tester comes out clean when inserted in their centers.

      Level the cakes and frost.
      The cakes will puff slightly in the centers. So, level them in order to have stackable tiers. You can save the scraps for cake pops, or just eat ’em! Whip up some confectioners’ neon purple buttercream, fill and frost the cake. Use a bench scraper or cake smoother to make the edges as smooth and neat as possible. Because next, we’ll add a spooky stenciled tree motif to the sides of the cake!

      How to stencil a cake.
      I had this 6×6 tree stencil on hand from a previous cake project, and decided it would create the perfect backdrop for a haunted neighborhood. This stencil is not made for cakes specifically, but it works well enough. However, if you don’t want to buy the stencil, you could just pipe on some branches with some black or chocolate buttercream.
      Chill the cake well before applying the stencil. You’ll hold the flexible stencil against the cake with one hand, and with your dominant hand you’ll spread black buttercream over the stencil opening. Next, scrape away the excess black buttercream and carefully peel away the stencil. You need to chill between each ‘tree’ application before adding the next to set the image. Only stencil the bottom 8-inch cake tier.

      Make the haunted house cookies.
      The sugar cookie recipe is my old standby, from the Sprinkle Bakes cookbook. It’s a buttery cookie that holds its shape well during baking. Instead of buying another set of cookie cutters (my collection runneth over) I decided to make some templates – and you can too! Just print this template on some cardstock at 100% size and cut them out. Chilled, the dough handles really easily and cuts cleanly. Use your sharpest small paring knife or I recommend using a kitchen-dedicated X-acto knife to cut around the templates and into the dough. Alternatively, you can buy some haunted house cookie cutters right here and here.
      I didn’t get too fancy or complex with the frosting of these cookies, because there’s a lot going on already with the stencil. However, I did use some mini fondant cutters to make windows and doors. Cover each cookie with a different color of flood royal icing and let them dry completely. It’s up to you whether you make all of the dough into cookies, or just enough cookies to decorate the cake. However, if you’re having a Halloween party, some extra cookies on a platter near the cake will look nice!

      Chocolate wafer ghosts, bats, cats, and skeletons!
      The Halloween mold I used was purchased years ago (in 2016!) for an Etsy Journal project (see here), so of course – it is no longer available. But there are so many other cute ones for purchase now, such as this one) that will work well with this project. I may have to add them to my collection!
      Simply melt chocolate wafers, pour into the molds, and freeze them. Then pop them out and use a little royal icing to affix them to the haunted house cookies. Now, the house cookies are ready to decorate the cake!

      Tah-dah! The Haunted Village Cake! (Which is also a bit inspired by THIS Gingerbread Village Cake I made for Food Network.)

      Choose your slice.
      This cake will serve a crowd for sure, but it’s not as huge in real life as you might expect! Don’t let the double tiers intimidate you – it’s pretty easy to put together. It’s a moist cake but sturdy enough that I didn’t have to use a dowel to anchor the tiers together. However, you should totally dowel it if it has to travel.
      Each slice reveals a different swirl of colors. So party-perfect – really fun to share!

      You can serve your Haunted Village Cake in classic wedge-shaped slices, or as pictured above. Which is more like wedding cake-size slices. Cutting it this way will make the cake go further if you have a lot of people to serve. Instead of wedge-shaped pieces, you’ll cut a cake tier into 2-inch rectangles, then cut the rectangles into pieces. I wish I had a better illustration, but you can find template guide near the end of this (very long) post.
      Here’s an affiliate link to an easily shoppable picture of the cake, which has most everything I used for its creation and decoration. As I mentioned earlier, the exact candy mold is no longer available, but there are two very similar mold options at the link that I’d love to have in my collection!
      Happy Haunting!
      Related recipe: Giant Stained Glass Spider Web Cookie

      Haunted Village Cake (Halloween Confetti Cake)

      Heather Baird

      For those ready to get their bake on this Halloween – this project is for you! It’s a two tier confetti-fied Haunted Village Cake complete with a landscape of haunted house sugar cookies. Each house has a mini specter with spooky-cute details like candy tombstones and spider sprinkles.The cookie dough recipe will make more cookies than you need to decorate the cake, however, if you’re planning Halloween party, you may choose to serve them on the side or package them for take-home favors. You may buy the cookie cutters as linked in the blog post, or use my template (see recipe notes for instructions).It’s best to make this cake over the course of 2-3 days. It spreads out the work, and gives the cookies a chance to completely set overnight.

      #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 hours hrsCook Time 55 minutes minsTotal Time 2 hours hrs 55 minutes mins

      Course DessertCuisine American

      Servings 20

      Ingredients US CustomaryMetric White confetti cake layers2 boxes white cake mix 16.25 oz. each2 cups all-purpose flour2 cups granulated sugarPinch of salt2 cups sour cream2 cups water6 large eggs1 teaspoon vanilla extract1/2 teaspoon almond extractNeon orange gel food colorNeon green gel food colorNeon purple gel food color3/4 cup confetti sprinkles in Halloween huesPurple buttercream and black stencil2 cups unsalted butter softened8 cups confectioners’ sugar2 teaspoons vanilla extractMilk or cream to thinSuper black gel food colorNeon purple gel food colorSugar cookies1 cup unsalted butter softened1 cup granulated sugar1 egg1 teaspoon vanilla extract3 cups all-purpose flour1 pinch saltRoyal icing and decors4 cups confectioners’ sugar sifted3 tablespoons meringue powder sifted1/4 cup water plus more for thinning1 teaspoon lemon extractSuper black gel food colorNeon orange gel food colorNeon green gel food color12 oz. white candy melts12 oz. black candy melts12 oz. orange candy melts6 oz. green candy meltsSpider sprinklesBone candies
      Instructions White confetti cake layersPreheat oven to 350°F. Coat three 6-inch round cake pans and four 8-inch round cake pans with flour-based baking spray. Set aside.Sift together the first 4 ingredients into the bowl of an electric mixer and whisk to combine.In a large mixing bowl, stir together the sour cream, water, eggs and extracts. With the mixer running on low speed, add the wet ingredients to the dry ingredients. Scrape the bowl down and mix again.When the batter is consistent, remove 1 cup of batter to each of 3 bowls. To one bowl add neon orange food color. Mix, and add more as needed to achieve a vibrant orange hue. Repeat the process with the neon green and purple food colors. Set the three bowls aside.To the remaining batter, fold in the confetti sprinkles. Divide the confetti batter evenly between the prepared pans, 1 cup per 6-inch pan, and about 1 1/2+ cups per 8-inch pan. Next, add spoonsful of each colorful batter to each pan and swirl the batters together with a butter knife or skewer.Bake for 25-30 minutes for the 8-inch pans, and 20-25 minutes for the 5-inch pans. – or until the cake springs back in the center when pressed. Remove the cakes from the pans to wire cooling racks. Cool completely. Level each cake using a cake leveler. (Save the cake scraps for cake pops or just eat them!)Purple buttercream and black stencilIn 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. Add milk or cream a little at a time until the mixture is spreading consistency. Beat until light and fluffy.Remove 1/2 cup of the frosting to a small bowl. Mix in 1 teaspoon of super black food color and mix well. Add more food color if needed to achieve a consistent black color. Cover the bowl with a damp towel and set aside.To the remaining bowl of frosting, add 1 tablespoon of neon purple food color. Mix well until a brilliant shade of purple is achieved. Add more food color if needed to deepen the hue.Place a dot of frosting on an 8-inch round cake board. Place an 8-inch cake layer on top. Cover with a thin layer of purple buttercream. Repeat step with the next three cake layers. Spread an even thin crumb coat layer of frosting over the cake and refrigerate until firm, about 15 minutes. Add a second, thicker layer of frosting to the cake and smooth evenly using a bench scraper or cake smoother. Refrigerate until firm, about 30 minutes.Place a dot of frosting on a 6-inch cake board; top with a 6 inch cake layer. Fill and frost as previously instructed with the 8-inch tier – repeating the crumb coat layer and final smooth layer. Refrigerate until firm, 30 minutes. Reserve any leftover buttercream in an airtight container.Stencil the cakeWhen the 8-inch tier is firm, remove it from the refrigerator. Hold the flexible stencil flat against one side of the cake with one hand, while you spread on the reserved black frosting using an offset spatula with the other hand. Scrape away the excess black frosting using a bench scraper and gently peel off the stencil to reveal the branch design. Refrigerate the cake until the stenciled area is set, about 5 minutes. Repeat the process around the rest of the cake (about 4 stenciled areas total). Store both tiers in the refrigerator uncovered while you prepare the sugar cookie decors.Sugar cookiesIn the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on lows peed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps.Roll the dough flat between sheets of parchment paper and chill until ready for use, at least 30 minutes.Preheat the oven to 350°F.Line two baking sheets with parchment paper.Use haunted house motif cookie cutters to stamp shapes from the dough (or use the provided template linked in the blog post). Transfer them to the prepared pans. Use mini fondant cutters to cut out windows and doors. Chill the shapes in the refrigerator for 15 minutes. Bake cookies for 12-15 minutes, or until the cookies are lightly brown on the edges. Transfer the cookies to a wire rack to cool completely. Re-roll scraps and repeat process.Allow all the cookies to cool completely before icing.Royal icing and decorsIn the bowl of an electric mixer fitted with the whisk attachment, sift in the confectioners’ sugar and meringue powder; whisk on low speed until combined. Add the water and beat on medium-high speed until thickened and pure white. Mix in the flavoring. Scrape down the bowl and beat again. Divide the frosting into three bowls and cover them with damp paper towels. Tint one bowl with black gel food color and mix until a dark black color is achieved. Stir neon orange food color into a second bowl until a bright orange color is achieved. Tint the last bowl neon green and mix until a consistent bright green color is achieved.Mix in just drops of water at a time to each bowl and stir well, repeating this process until the icing thins to flood consistency. It should be thick and pourable like a milkshake but not too runny. Run a spatula through the icing to check; the indention should disappear by the count of 10. If it disappears more quickly, it is too thin, and you’ll need to add in additional sifted powdered sugar.Transfer the three flood frostings to disposable piping bags and close the ends with rubber bands. Prep three tall drinking glasses with a wet paper towel in the bottoms of each. Snip a small hole in the end of the black icing piping bag. Outline a cookie with the icing and then flood the center with the icing. Use a toothpick or a scribe tool to push the icing into any gaps or blank areas. Repeat with 1/3 of the cookies. Reserve the remaining black icing by folding over the snipped end and standing it upright into a glass. Repeat the process with another 1/3 of the cookies and the orange icing, then the final 1/3 of the cookies with the green icing. Let dry completely, about 4 hours or overnight.Melt each color of candy melting wafers according to the package directions. Transfer to small piping bags. Snip a hole in the ends and pipe the candy into the corresponding cavities: white candy melts for ghosts and skulls; black candy melts for bats and cats, orange candy melts for pumpkins, and green for their stems. Mix together black and white candy melts to create grey and pipe into tombstone cavities.Place the mold in the freezer and chill until solid. Gently remove candies from their cavities while they are still frozen. Repeat molding process until all of the candy is used (this makes a LOT of molded candies – plenty enough for all the sugar cookies!).When the cookies are set, use the reserved icing to adhere the molded candy to the cookies. Use ghosts and black cats to haunt windows. Place tombstones and pumpkins beside doors.Decorate the cakePlace the 8-inch tier on a cake stand or serving platter. Spread a small dot of leftover buttercream in the top center of the cake and top with the second smaller tier. (If the cake is traveling, use a long dowel to anchor the two tiers together.)Use the reserved buttercream to dot on the back of the haunted houses. Place 5 decorated house cookies, spaced evenly, around the bottom tier of the cake. Affix extra molded candy pieces around the houses. Place 5-6 decorated houses end-to-end around the edge of the top tier. Add candy bones around both tiers of the cake.Store the cake loosely covered in plastic wrap. Bring to room temperature before serving. Serve slices of cake with accompanying haunted houses.
      NotesIf using the template provided, print on paper slightly heavier than copy paper. Or, print out on regular copy paper, cut out the houses, and trace them onto a piece of heavy card stock.
      Make sure the cookie dough is well chilled, then place the templates on top of the dough. Cut out dough shapes using a small paring knife or a kitchen dedicated X-acto knife.  

      Keyword american buttercream, confetti cake, confetti sprinkles, decorated sugar cookies, funfetti cake, Halloween cake, Halloween confetti cake, haunted house cake, Haunted Village Cake, royal icing, spider sprinkles, sprinke cake, sugar cookies

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Caribbean Rum Cake

      ha scritto per te

      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.

      #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 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

      ha scritto per te

      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.

      #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 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

      ha scritto per te

      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

      Print

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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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