Archives for category: Cakes

Snow day! My sister and I set out to make the fluffiest cake ever and have a snowy photo shoot. We really had a great time and were able to take pictures out in the snow before it stopped snowing (all though it was more hail by the time we went out!). We put some food coloring in the cake batter and just put all of it in a pan and cut it in two with a large bread knife. After frosting the cake, we covered it with coconut shavings. Definitely making this again and hope you enjoy the pictures! Check out my sister’s photography site at http://www.laurajquintero.com

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Ingredients for cake:
    • 5 large egg whites, at room temperature
    • 1 whole egg
    • 1 cup whole milk, at room temperature
    • 2-1/4 tsp pure vanilla extract
    • 3 cups cake flour, sifted
    • 2 cups sugar
    • 1 tbsp + 1 tsp baking powder
    • 3/4 tsp salt
    • 12 tbsp unsalted butter, cold and cut into 24 even pieces

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Ingredients for frosting:
  • 3 sticks + 2 tbsp unsalted butter, softened and cut into cubes
  • 3 cups sifted confectioners’ sugar (icing, powdered)
  • 3 tbsp milk
  • 1 tsp pure vanilla extract
  • pinch of salt

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Directions: 

For the cake:
Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans.
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In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
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Add the butter one piece at a time, about every 10 seconds, ensuring it’s cold (you can keep some in refrigerator while you’re adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.
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Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
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Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
For the frosting:
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4” on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy. Best used right away. You can eliminate the vanilla bean and use a total of 1-1/2 teaspoons of pure vanilla extract.
Assembly:
Place bottom cake layer on cake plate or 8″ round thin cake board and spread 1 cup of frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set, about 30 minutes. Remove from refrigerator and apply a final “coat” of frosting.
Store in a cake keeper at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1.

Making this cake was quite nice but the lemon glaze didn’t quite end up looking like the original picture but it was still delicious and the combination between the lemon and the berries was awesome! Also, the flour over frozen berries was a total life hack! Enjoy!!

Ingredients

Cake
    • 2 1/2 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup unsalted butter, room temperature
    • 1 3/4 cups granulated sugar
    • zest of 1 lemon
    • 3 large eggs
    • 1/2 teaspoon vanilla extract
    • 3/4 cup kefir (or buttermilk)
    • 3 cups mixed berries (I used 1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
    • 2 tablespoons all-purpose flour
Glaze
  • 1 cup and 2 tablespoons powdered sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 tablespoon unsalted butter, softened (not melted! the butter should still be able to retain its shape!)

Instructions

Preheat oven to 350 F. In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.

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In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color. Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.

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Now we’ll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won’t get a smooth texture. So, we’ll be adding flour and kefir (or buttermilk) in 3 additions: With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of kefir (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of kefir (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of kefir (or buttermilk). Again, beat just enough to combine. Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.

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In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking. Note about using frozen berries: I did make this cake with frozen berries without defrosting them. It’s important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.

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Using spatula, fold berries into the cake batter, trying not to squish the berries.

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Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.

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Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.

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Remove the pan from oven, let it cool for 40 minutes on wire rack. And here is my way of releasing the cake from the bundt pan, which proves successful each time I use it: After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes – it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan. Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released

Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.

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Super Bowl Sunday! In preparation for the game, we had a huge menu for appetizers and snacks for the game but we couldn’t forget about the dessert! This cake was so delicious and the combination of the strawberries and chocolate chips were wonderful and the cake itself was very soft and fluffy. Enjoy (and what a game!!)

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons Greek yogurt
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chocolate chips plus more for sprinkling the top of cake
  • 1 pound strawberries, hulled and halved

Instructions

Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.

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Sift flour, baking powder, and salt together into a medium bowl.

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In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla. Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix. Fold in chocolate chips into the batter.

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Transfer batter to springform pan.

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Arrange strawberries on top of the cake, cut sides down and close together.

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Place chocolate chips in spaces in between.

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Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) – it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

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Notes

Storage tips: Because strawberries tend to make any desserts overly moist, this cake is best kept refrigerated. When refrigerated, it keeps very well for at least 1 week, and tastes just as fresh! It tastes pretty good cold, and you can also microwave it for 10 or so seconds to melt the chocolate chips.

Freezing tips: This cake freezes very well. Cool the cake completely. Tightly wrap the cake in plastic wrap, make sure it’s airtight. Freeze for up to 1 month.

This cake really does taste like muffin, no joke! I was having a rough day and I really just wanted to make a cake. My sister helped me out and we worked on this cake for quite some time while watching the CFB Championship game. It was a lot of fun but the cake didn’t look quite as nice as the original recipe did. But that just drives home the purpose of Baking with Friends: that the process itself is what is so enjoyable about baking, the cake may come out pretty or ugly, tasty or nasty, but either way, the important part you will remember later on was how much fun you had in the process. So grab some friends, make this cake and let me know if yours didn’t fall apart in the end! 🙂

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries (I didn’t have enough blueberries so I mixed in some raspberries as well)

Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds (I didn’t use these but you can!)

Ingredients

Preheat the oven to 325 degrees F. Spray a bundt pan with non-stick cooking spray and sprinkle with flour to fully cover the pan.

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In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

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Finally beat in the lemon zest before turning the mixer off.

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Use a spoon the stir in half the blueberries.

Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top.

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Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack.

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DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

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Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

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For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

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Not too shabby and absolutely delicious!

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Many times when I have some ripe bananas, I want to bake something with them, but I was starting to get a bit tired of always making banana bread or chocolate chip banana bread! So I found these two different recipes that incorporated ripe bananas in a new form. This recipe and the next one do just that!

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 3/4 cup butter or margarine
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 3 medium sized bananas, mashed
  • 1 large egg
  • 12 – 16 oz chocolate chips

Directions

Preheat the oven to 350. Grease a jelly roll pan (I use a 13 x 9 inch glass pan). Combine the flour, baking powder, and salt.
Beat the butter, sugar, brown sugar, and vanilla until creamy. Beat in bananas and egg. Gradually beat in flour mixture. Stir in chocolate chips. Spread into your pan.

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Bake for 20-30 min.

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My mom shared this recipe with me, which was passed down from my grandfather who learned it from my great-grandmother. There is something so special about recipes that are passed down and this is no exception. It is a recipe from Madeira, Portugal, where my grandfather is from, and eaten year-round, but most commonly enjoyed during the Christmas season. It has a strong taste but goes great with coffee and shared with family and friends!

Ingredients

  • 500g flour
  • 500g sugar
  • 1/2 cup molasses
  • 3 eggs
  • 1 stick butter
  • 1 stick Crisco
  • 1/2 cup Madeira wine (Porto wine)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cups white and brown raisins
  • 3/4 cups nuts
  • zest of one orange

Directions

Mix butter and sugar until combined, Add eggs and wine. Mix cinnamon, cloves, baking soda, and baking powder with the flour. Add raisins, nuts and orange zest. Mix flour mixture with first mixture. Add raisins and nuts on top for decoration. Bake in the oven at 350F for 1 hour. Toothpick will come out dry when ready.

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It’s fall time! And that means it’s apple time! To kick of fall, I found a great recipe for an absolutely delicious apple cake where you can use fresh apples! The recipe intends to make squares, but I kept it as a cake and it tastes just the same. I already made this cake two separate times, one of which I made two at the same time, which is why there are pictures of two bowls below, and I gave one to my dad’s awesome band and the other to my sister and her roommates. I used winesap and granny smith apples and they both came out great! Enjoy this cake while you still can get some fresh apples!

Ingredients

  • 3 medium apples, peeled, cored, and chopped into small square chunks
  • 1 teaspoon cinnamon
  • 4 tablespoons brown sugar
  • 1 and 1/4 cup all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1/3 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs

Directions

Preheat oven to 350 degrees. Grease a 9×9 square pan.In a medium bowl, toss chopped apples with cinnamon and brown sugar.

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In a mixing bowl, combine together 1 and 1/4 cups flour, 1 teaspoon baking powder, and 1/8 teaspoon salt.

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In a separate bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

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Add dry ingredients (flour mixture) into wet ingredients and mix until just combined.Image

Pour half of batter into the greased pan, top with half of apples, then pour the remaining half of the batter on top of the apples layer. Top with the remaining half of apples. Bake for about an hour or until a toothpick inserted into the center comes out clean.

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Dust with powdered sugar before serving (optional).

This is one of the most fun desserts I have baked with the Venezuelan mafia and one of the most delicious desserts I have ever tasted, especially the frosting! It is a lot easier to eat than individual strawberry shortcake so try out this recipe and enjoy!

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Ingredients

Cake

  • 1-1/2 cup Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla

Icing

  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries

Directions

IMPORTANT: Be sure to use a cake pan that is at least 2 inches deep. Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

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Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

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Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Icing

Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

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Finger lickin’ good!

Slice cake in half through the middle.

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Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

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Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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This is one of my go-to recipes because I always have bananas to spare but this Rachel Ray recipe in particular is the best one I’ve tried so far! Cristina and I had a blast making these and there was plenty to share 🙂

Ingredients

  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3 bananas, mashed (1 cup mashed banana)
  • 1 cup chocolate chips
Directions

Pre-heat the oven to 350°F . Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker’s Joy brand). In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips (do not overmix!) and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-80 minutes. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

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For my sister’s 21st birthday, we decided to bake a fresh strawberry cake (to do something different) with a fondant beer pong scene on top of the cake. It was a delicious cake and we doubled up the recipe so we would have enough space to display our masterpiece. Enjoy!

Ingredients

  • 1 cup mashed strawberries
  • 2 1/2 cups all-purpose flour, stir before measuring
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

Heat oven to 375°. Grease and flour a 13×9-inch baking pan. Combine the flour, salt, and baking powder; set aside. In a mixing bowl with electric mixer, cream butter and 1 1/2 cups of sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well. Slowly beat about 1/3 of the flour mixture into the creamed mixture with half of the strawberries. Beat in another 1/3 of the flour mixture and the remaining strawberries. Blend in the remaining flour mixture and beat until smooth. Spread in the baking pan and bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Cool on a rack; frost with cream cheese frosting.

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Now for the masterpiece!

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