FUNFETTI CAKE

FUNFETTI CAKE



INGREDIENTS
For the Funfetti Cake:

  • 1 ½ cups cake flour (sifted)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk (room temperature)
  • ¼ cup rainbow jimmies sprinkles

For the Cream Cheese Frosting:

  • 1 cup unsalted butter (room temperature)
  • 6 ounces cream cheese (room temperature)
  • 3 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • pinch salt

For the Chocolate Ganache:

  • 3 ounces dark chocolate (finely chopped)
  • 3 ounces heavy cream
  • For the Assembly:
  • 1 cup rainbow jimmies sprinkles


INSTRUCTIONS
Make the Funfetti Cake:

  1. Preheat oven to 350F.  Grease and flour three 6″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt until well combined.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
  4. Add sugar and beat on med-high until pale and fluffy (2-3 minutes).
  5. Reduce speed and add eggs one at a time, fully incorporating after each addition.  Add vanilla extract.
  6. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk).  Fully incorporating after each addition.  Do not overmix.  Fold in sprinkles.
  7. Spread batter evenly into prepared pans.  Smooth the top with a spatula.
  8. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
  9. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.

Make the Cream Cheese Frosting:

  1. Beat butter and cream cheese on med-high until pale and smooth (approx. 2mins).
  2. Reduce speed to low and add sugar 1 cup at a time. Add vanilla and pinch of salt. Increase speed to high and beat for 2-3 minutes until pale and smooth.

Make the Chocolate Ganache:

  1. Place chopped chocolate and cream into a microwave safe bowl.  Stir to combine.  Microwave for 20 seconds, stir.  Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky.
  2. Set aside to cool completely before using on cake.
  3. Assemble the Cake:
  4. Place one layer of cake onto a cake stand or serving plate.  Top with approximately 2/3 cup of buttercream.  Repeat with remaining layers and crumb coat the cake.
  5. Place cake in freezer and frosting in the fridge for 30 minutes.
  6. Frost the cake and smooth the sides and top. Place back in the fridge for 1-2 hours for frosting to set.
  7. Place a bowl upside down on a baking sheet to catch excess sprinkles. Place cake on inverted bowl. Gently, but firmly, press sprinkles into the sides and top of the cake. Letting excess fall onto the baking sheet.
  8. Chill in fridge for 30 minutes.
  9. Using a teaspoon, apply ganache near edges like so to create the drips. Pour some ganache on the top of the cake and spread with an offset spatula. (detailed tutorial here)


NOTES

  • Frosting may be very soft, if so, place in fridge for 30 minutes to firm up.
  • I ran my hands over the entire cake after adding the sprinkles to ensure a smooth surface for the drippy ganache. If using a firmer frosting, you can try using this technique to cover the sides with sprinkles.


source:http://thecakeblog.com

Chocolate Lava Cookies

Chocolate Lava Cookies



Prep time 30 mins
Cook time 12 mins
Total time 42 mins
Author: Liz Berg
Recipe type: Dessert
Serves: 24-30 cookies

Delectable chocolate cookies stuffed with fudge sauce

Ingredients

  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ¾ cup cocoa powder
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 8-ounce jar fudge sauce (I used Best Boy brand)
  • Sugar, for rolling


Instructions

  1. Preheat oven to 350ยบ. Line baking sheets with parchment. Set aside.
  2. Cream butter and sugar. Mix in eggs and vanilla, then cocoa powder. Add baking powder and flour and stir into dough till combined
  3. Scoop out dough balls about the size of a walnut or approximately 2 tablespoons and place dough balls on baking sheets, leaving 2+ inches space between. Flatten each with palm of your hand.
  4. Scoop about a half teaspoon of fudge sauce onto the center of the flattened dough. Fold dough up over fudge and seal well. Roll into a ball between your palms. Repeat with rest of dough and fudge. Roll in granulated sugar
  5. Bake for 12 minutes or till edges are set and tops are slightly puffed.


source:http://www.thatskinnychickcanbake.com

Easy Pineapple Cake Recipe

Easy Pineapple Cake Recipe



Prep time:  5 mins
Cook time:  30 mins
Total time:  35 mins

Easy Pineapple Cake - the best Pineapple Cake I have ever made! Perfect for these summer days! This Easy Pineapple Cake is my new favorite! So light and fluffy!

INGREDIENTS
For cake:

  • 2 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoon baking soda
  • Pinch of salt
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1 20 oz can crushed pineapple in 100% juice, do not drain

For topping:

  • 1 ½ cup whipping cream
  • 1 3.5 oz package vanilla instant pudding mix
  • 1 20 oz can crushed pineapple in 100% juice, do not drain
  • Maraschino cherries, for decorate


INSTRUCTIONS
To make cake:

  1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
  2. In a large bowl, whisk together flour, sugar, baking soda and salt
  3. Mix in vanilla extract, crushed pineapple and eggs until combined
  4. Pour the mixture into prepared baking dish
  5. Bake for about 25-30 minutes, or the cake is golden brown on top and toothpick inserted into the center comes out clean
  6. Let cool completely

To make topping:

  1. Beat the whipping cream until light and fluffy and set aside
  2. Whisk pineapple and pudding mix together until combined
  3. Gently fold in the whipped cream until incorporated
  4. Spread over the cake
  5. Sprinkle with Maraschino cherries if you desired or crushed pineapple
  6. Refrigerate until ready to serve


source:http://yummiestfood.com

EASY STRAWBERRY CHEESECAKE

EASY STRAWBERRY CHEESECAKE



Yield: 12-15 servings

INGREDIENTS:
CRUST

  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (39g) sugar
  • 1/2 cup (112g) salted butter, melted

FILLING

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (16g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs, room temperature

STRAWBERRY TOPPING

  • 1 1/2 cups (310g) sugar
  • 2 tbsp cornstarch
  • 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
  • 1/2 tsp vanilla
  • 2 cups chopped strawberries

WHIPPED CREAM

  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract


DIRECTIONS:
1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Reduce the oven temperature to 300°F (148°C).
5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6. Add the sour cream and vanilla extract mix on low speed until well combined.
7. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8. Pour the batter into the pan with the crust and spread evenly.
9. Bake the cheesecake for 30 minutes.
10. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12. Put the cheesecake in the fridge to cool completely, 3-4 hours.
13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
15. Allow to boil for 1 1/2 minutes, then remove from heat.
16. Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
17. Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.
18. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.


source: http://www.lifeloveandsugar.com

Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes



Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Calories 613 kcal
Author Dinner at the Zoo

This recipe for chocolate hazelnut cupcakes is chocolate cupcakes filled with milk chocolate hazelnut spread, then finished off with chocolate hazelnut frosting and fresh berries. Cupcake base adapted from www.sallysbakingaddiction.com

Ingredients
For the cupcakes:

  • 1/2 cup Chocolate hazelnut spread
  • 1/2 cup cocoa powder
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the frosting:

  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 cup Choclate hazelnut spread
  • 3 tablespoons milk or more if needed
  • 1 teaspoon vanilla extract

For garnish: fresh berries and mint sprigs

Instructions
For the cupcakes:

  1. Preheat the oven to 350°F. Line a muffin pan with 12 paper liners.
  2. Stir together the cocoa powder, flour, baking soda, and baking powder together in a medium bowl until thoroughly combined.
  3. In a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until smooth. Whisk in the buttermilk until completely incorporated. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Pour the batter into the liners until each cup is halfway full.
  5. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack.
  6. Cut a hole into the top of each cupcake with a cupcake corer, small cookie cutter or the back of a piping tip. Reserve the cupcake cores. Spoon 2 teaspoons of Chocmeister® milk chocolately hazelnut spread into each hole. Place the cupcake cores back into the holes - you may need to trim a bit off the bottom so that they fit.

For the frosting:

  1. Beat butter at medium speed with a stand mixer or hand mixer for 2-3 minutes until smooth and creamy. Add the powdered sugar and continue to beat on medium speed until combined. Add the Chocmeister® milk chocolately hazelnut spread and beat for 30 more seconds. Add the milk and vanilla and beat until combined. If you need to thin the frosting you can add more milk, 1 teaspoon at a time, until desired consistency is reached.
  2. Pipe the frosting onto the cupcakes with a piping tip and bag. I used an open star tip. Decorate the cupcakes with fresh berries and mint sprigs as desired.


source:https://www.dinneratthezoo.com

Strawberry Milkshake Cupcakes

Strawberry Milkshake Cupcakes



Servings: 18

Ingredients
Cake:

  • 1 (16.25 ounce) strawberry cake mix
  • 1 1/4 cups buttermilk (see note for substitute)
  • 1/2 cup oil
  • 3 eggs
  • 1 (3.4 ounce) box dry instant strawberry pudding mix or 1 (3.0 ounce) box strawberry jello mix
  • 1/3 cup strawberry milk drink mix (such as Nesquik)

Frosting:

  • 1/2 cup butter , room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry milk powder (such as Nesquik)
  • 3 1/2 - 4 cups powdered sugar
  • 1/4 cup heavy cream or milk (may not use all of it)

For topping:

  • strawberry candies or gumballs
  • Order Ingredients Powered by Chicory


Instructions

  1. Preheat the oven to 350 degrees F. Line 18 muffin cavities with paper liners. Set aside.
  2. In a large bowl, beat the cake mix, buttermilk, oil, eggs, dry pudding mix, and strawberry milk drink mix together with an electric mixer for about 2 minutes or until blended. Distribute the batter evenly among the muffin cups, filling until about 3/4 cup full.
  3. Bake for approximately 15 to 18 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
  4. For the frosting: In the bowl of a stand mixer, cream together butter, vanilla, and strawberry milk powder together until creamy and smooth, about 2 minutes.
  5. Gradually add om the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Add in the cream or milk one tablespoon at a time if the frosting is too thick.
  6. Spread or pipe frosting onto cooled cupcakes. I used a Wilton 2D tip. If piping the frosting, you may want to double the frosting recipe. Top with strawberry candies or pink gumballs, then serve.
  7. I kept mine in the fridge because I did notice that the frosting gets soft at room temperature.


Recipe Notes
Hayley's recipe calls for a box of strawberry pudding mix. I could not find it anywhere. I ended up using a box of strawberry Jello mix which still gave it ultra strawberry flavor. I do think if you are able to find strawberry pudding it would be fantastic and make the cupcakes super soft.
Buttermilk substitute: For every one cup of milk add about 1 teaspoon of lemon juice and let mixture sit for 5 minutes.


Source: Out of the Box Desserts

OREO DIP

OREO DIP



PREP TIME 5 mins
TOTAL TIME 5 mins
Author:Cathy Trochelman
Serves:6

Creamy Oreo Dip - loaded with the delicious flavors of cookies & cream and perfect for dipping strawberries, cookies, or any of your favorite dippers!

INGREDIENTS

  • 8 oz. cream cheese, softened
  • ½ c. powdered sugar
  • 8-10 Oreos, crushed
  • ½ tsp. vanilla extract


INSTRUCTIONS

  1. Combine all ingredients in a small mixing bowl.
  2. Use a hand mixer to beat until smooth and creamy.
  3. Sprinkle with additional crushed Oreos (optional).
  4. Serve with fresh strawberries, vanilla wafers, or any of your favorite dippers!


source:http://www.lemontreedwelling.com

Neapolitan Sheet Cake with Whipped Cream Cheese Frosting

Neapolitan Sheet Cake with Whipped Cream Cheese Frosting



Prep Time 30 min
Cook Time 45 min
Total Time 1 hr, 15
Recipe Type: Cake
YIELDS 15 SLICES

This homemade Neapolitan Sheet Cake recipe has swirls of vanilla cake, chocolate cake, and strawberry cake. This Neapolitan Cake is topped with the creamiest Whipped Cream Cheese Frosting, making this cake totally irresistible!

Ingredients
Cake

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 2/3 cups all-puporse flour
  • 2 Tbsp cornstarch
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk (whole milk or 2% work the best)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream

Chocolate Cake

  • 1/4 cup cocoa powder
  • 1/4 cup brewed coffee, hot
  • 1/2 tsp baking soda

Strawberry Cake

  • 1/3 cup all-purpose flour
  • 3/4 cup strawberries, hulled and quartered
  • 2 Tbsp granulated sugar
  • 1 tsp cornstarch
  • 2 Tbsp water
  • 3-4 drops red food coloring (optional)

Whipped Cream Cheese Frosting

  • 1 1/2 cups heavy whipping cream
  • 6 oz whipped cream cheese (it must be whipped cream cheese--regular cream cheese is too dense)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract


Instructions

  1. Preheat oven to 350 degrees and grease a 9x13 rectangular cake pan. Set aside.
  2. In a small saucepan, simmer strawberries and sugar together over low heat. Mix cornstarch and water together, and add to the strawberry mixture. Allow the strawberries to cook down, until they have released their juices and the mixture has thickened. Take off the heat, lightly mash the strawberries with a fork, and allow to cool. Set aside.
  3. In a large bowl, cream butter until light and fluffy, about 30 seconds to 1 minute. Add in granulated sugar and mix until well combined. Add in eggs, one at a time, beating well after each addition (scrape down the sides of the bowl as necessary).
  4. In a separate bowl, sift together all-purpose flour, cornstarch, baking powder, and salt.
  5. In another bowl, mix milk and vanilla extract together.
  6. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  7. Add in sour cream, and mix the batter until combined.
  8. Pour 2 cups of the vanilla cake batter into the bottom of the cake pan. Divide the remaining batter evenly into two separate bowls.
  9. In one bowl, add in cocoa powder, baking soda, and hot coffee, stirring until combined. Set aside.
  10. In the other bowl, add in flour, strawberries, and red food coloring (if using), and stir until combined.
  11. Dollop both the strawberry batter and the chocolate batter evenly on top of the vanilla cake. With a knife, gently swirl the batter together.
  12. Bake for about 45 minutes, or until a cake tester comes out clean. Allow to cool.
  13. With a mixer, whip heavy whipping cream until soft peaks form (the cream is thick but not yet the consistency of whipped cream).
  14. Add in powdered sugar and vanilla extract. Continue whipping until stiff peaks form (the consistency should look and feel like whipped cream).
  15. Add in whipped cream cheese, 3 oz at a time, whipping until just combined.
  16. Spread frosting over cooled cake, and top with fresh strawberries, if desired*.


Notes
*Because the frosting is made with heavy whipping cream, the cake should be stored in the fridge if made ahead of time. The frosting will be fine at room temperature for a couple of hours, but it should be stored in the fridge if it's longer than 2ish hours.


source:http://www.alattefood.com

{NO BAKE} BLACK FOREST CHEESECAKE PIE

{NO BAKE} BLACK FOREST CHEESECAKE PIE



Black forest cheesecake pie is no bake and can be made in just minutes! Ready-to-use chocolate cookie crust with two layers of smooth cream pie filling. Top with a spoonful of canned cherry pie filling and you have a seriously amazingly delicious dessert loaded with chocolate, cherry, and cheesecake flavors.

Ingredients

  • 1 ready-to-use chocolate crumb crust (Oreo or chocolate graham cracker)
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (8 oz) Cool Whip, thawed
  • 1/4 cup cocoa powder
  • 2 tablespoon powdered sugar
  • 1 can (21 oz) cherry pie filling


Instructions

  1. In a mixing bowl, beat cream cheese and sugar until smooth and combined.
  2. Add in sour cream and vanilla extract. Beat together until combined.
  3. Fold in Cool Whip with a spatula.
  4. Spread half of the mixture into the pie crust.
  5. Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
  6. Spread evenly over the cream cheese layer.
  7. Cover and let refrigerate for at least 6 hours or overnight works really good too.
  8. Cut into slices and serve each slice with some cherry pie filling.

Notes
You want to make sure your cream cheese is really soft so you avoid lumps. I like to put mine in a bowl and microwave it for about 30-45 seconds to make sure it's nice and soft.


source:http://togetherasfamily.com

One Bowl Red Velvet Cupcakes

One Bowl Red Velvet Cupcakes



prep 15 mins
cook 20 mins
total 35 mins
author bakerbynature
yield 18 regular sized cupcakes

Classic red velvet cupcakes topped with cream cheese frosting! Made in just one bowl, these are easy enough to whip up any day of the week.

Ingredients
For the cupcakes:

  • 1 stick unsalted butter, melted and slightly cooled
  • 3 tablespoons canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 2 large eggs + 1 large egg yolk, at room temperature
  • 1 cup all-purpose flour, not packed
  • 1/4 cup cornstarch
  • 2 and 1/2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1/2 cup buttermilk
  • 1/2 cup full fat sour cream
  • 1 tablespoon red food coloring (use more or less to suit your color needs)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, VERY soft
  • 2 ounces unsalted butter, VERY soft
  • 2 teaspoons pure vanilla extract
  • 3 cups confectioners' sugar, sifted (more if needed to reach preferred consistency)

YOU MUST TRY : Lemon Molten Lava Cakes

Instructions
For the cupcakes:

  1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
  2. Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
  3. Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the cream cheese frosting:

  1. In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.


source:http://bakerbynature.com