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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
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
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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.
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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
Caribbean Rum Cake has a soft, tender crumb, delightful rummy flavor, and billowy coconut cream topping. It’s a slice of paradise!
Hi friends, – it’s been a while! I took an unintentional break from blogging and social media for most of July and half of August. It wasn’t a vacation- quite the opposite! It’s a busy time of year, where content creators are hard at work collaborating with brands for holiday content. I cannot wait to share all the things I’ve cooked up, baked up, and styled for spooky season, Thanksgiving, and beyond!
In the meantime, summer is still very present. This recipe fits right into this in-between time. It offers tropical flavors to help prolong the magic of summer. But, Caribbean Rum Cake is also a staple for the holiday season. You can find these cakes lining the shelves gourmet and specialty shops during November and December, because they are often gifted at Christmastime.
Historians suggest that the roots of rum cake can be traced back to the 18th century when British colonists established themselves on the islands. These settlers brought along a tradition of rum-soaked steamed Christmas puddings, which is believed to have laid the foundation for the rum cakes we know today. This, along with the fact that rum and sugar are great preservers, could be why it’s so popular at Christmas. (However, I’m game for a slice year-round!)
Reverse creaming.
First, we should talk about reverse creaming. Cake recipes usually begin with creaming butter and sugar together in a stand mixer. Not this one. For this technique, you beat the fat (in this case oil and butter) directly into all the dry ingredients until a dry, crumbly mixture is formed. Next, you beat in the liquid ingredients and magically, the sandy-cornmeal-y stuff turns into a thick, cohesive batter.
Why use this method? Cakes have a more velvety texture with reverse creaming, and they don’t rise quite as much during baking. This means you won’t have to level the cake before plating it.
Pudding in the mix.
This batter has instant pudding added to the dry ingredients. Don’t be tempted to skip this ingredient. I almost did due to lots of box mixes on the market using ‘pudding in the mix’ as a marketing ploy. It truly makes a huge difference in the softness and moistness of this cake. Texturally, it’s one of the best bundt cake recipes I’ve ever made.
Rum syrup.
Here’s the good stuff. It’s pretty much the standard for rum syrups, except I swapped in brown sugar for half of the white sugar in the recipe. This tastes really great along with the golden rum I used in the recipe. Speaking of rum! You can use plain rum, coconut rum, golden rum – but for the holidays spiced rum is where it’s at!
Begin a day ahead.
After the syrup is cooked, poke holes in the cake. Then gradually pour the syrup over it. Lightly cover the cake with plastic wrap. Then let it stand overnight to infuse.
Toppings are optional.
Whip up some easy coconut flavored whipped cream for a summer-appropriate topping. This cake is delicious both cold and at room temperature. I added some shaved coconut, which makes it look extra tropical and it adds another layer of texture. You can find the dried coconut chips with edible brown rind that I used right here.
If you plan to serve or give this for the holidays, it needs no topping. However, a sprinkle of cinnamon-sugar for holiday spice and crunch is nice and the cake still travels well.
I’m so happy I made this cake, after years of it being on my (lengthy) baking bucket list. It’s a great recipe that I adapted from the trustworthy King Arthur Baking website – totally holiday worthy, and it’s not shy with the booze. However, if you’re avoiding alcohol but would still like to make this rum cake, see the recipe notes for a no-alcohol version made with rum extract.
Related recipe: Spiced Rum Cake Trifles
Caribbean Rum Cake
Heather Baird
This cake is adapted from King Arthur Baking’s excellent recipe “Caribbean-Style Rum Cake”. The cake portion of the recipe remains largely the same, however I’ve added brown sugar to the rum syrup for a molasses note (my southern slant). Another addition is the coconut whipped cream topping, which is cold and satisfying – really nice in hot weather months. Plus, with the coconut shavings on top, it looks pretty and tastes tropical. However, this cake is also beloved Christmas tradition for many. The rum preserves it well and it’s sturdy enough to travel or ship for holiday gifting.This recipe uses a box of instant vanilla pudding. If you’re on the fence about using it – I’d ask you to make a concession this once. Yes, the cake can be made without it but the texture is firmer and drier. This addition makes a big difference in the tenderness of this cake. Begin a day ahead, the rum syrup needs to soak overnight.
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Prep Time 30 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 25 minutes mins
Course DessertCuisine American, British, Caribbean
Servings 16
Equipmentbundt pan 10-12 cup
Ingredients US CustomaryMetric Cake2 cups all-purpose flour1 ½ cups granulated sugar3.4 oz. instant vanilla pudding mix 1 box2 teaspoons baking powder1 teaspoon fine grain salt½ cup unsalted butter softened½ cup vegetable oil I like grapeseed oil½ cup whole milk at room temperature4 large eggs at room temperature½ cup rum I like golden rum2 teaspoons vanilla extractRum soaking syrup½ cup unsalted butter¼ cup water½ cup granulated sugar½ cup brown sugar¼ teaspoon fine grain salt½ cup rum½ teaspoon vanilla extractCoconut whipped cream¾ cup heavy whipping cream2 tablespoons granulated sugar1 teaspoon coconut extract½ cup dried coconut shavings for garnish
Instructions CakePreheat the oven to 325F.In the bowl of an electric mixer fitted with the paddle attachment, add the four, sugar, pudding mix, baking powder, and salt. Whisk well to combine. Add the butter and oil. Mix until thoroughly combined and the mixture has a sandy cornmeal appearance.With the mixer on low speed, add the milk, then the eggs one at a time. Scrape down the sides and bottom of the bowl and mix again. Add the rum and vanilla. Mix until well combined.Spray a 10 or 12 cup bundt pan with flour-based baking spray (or grease and flour). Pour the batter into the pan and even the top with a rubber spatula.Bake the cake for 50-60 minutes, or until a toothpick tester inserted near the center comes out clean. Remove the cake from the oven and leave the cake in the pan while you make the rum syrup.Rum soaking syrupPlace the butter, water, sugars, salt, and rum in a saucepan and bring to a boil on the stove top. Reduce to a simmer and cook about 8 minutes, or until the mixture thickens slightly. Remove from the heat and stir in the vanilla.Poke many holes in the top of the cake using a skewer. Gradually pour over the syrup a little at a time, pausing to allow the syrup to soak into the cake before adding more. When the all of the syrup is used, lightly cover the cake with plastic wrap and allow it to stand overnight.Turn the cake out onto a serving plate.Coconut whipped creamPlace the heavy cream in a stand mixer fitted with the whip attachment. Beat until the mixture thickens slightly, then gradually add in the granulated sugar. Beat until thick and fluffy. Add the coconut extract and mix briefly. Top the rum cake with a crown of the billowy coconut whipped cream. Arrange dried coconut shavings on top.Loosely wrapped, the whipped cream-topped cake will store in the refrigerator for several days. Without whipped cream, tightly wrapped, it will keep for several days at room temperature.
NotesWhat to expect: This cake is so tender, moist, and deliciously rummy. Its soft texture makes it 10/10 a special occasion cake.
Help! My cake is stuck: If you have trouble turning the cake out, don’t try to pry it out. Instead, place the cake in the pan in a preheated 350F oven and warm for 10 minutes. This will loosen the cake and you should have no problem turning it out.
No alcohol version: Replace the rum in the cake recipe with ½ cup of water with 2 teaspoons rum extract added to it. Do the same for the rum in the syrup.
Holiday flavor: Use spiced rum for extra warmth and holiday spirit. The cake can also be dusted with ¼ cup cinnamon-sugar mixture (1/4 cup granulated sugar + 2 teaspoons cinnamon).
Keyword caribbean rum cake, golden rum cake, golden rum syrup, instant vanilla pudding, mini bundt cakes
You may also enjoy: LEGGI TUTTO
This Old Fashioned Peanut Butter Cake is a true southern favorite. Moist and flavorful, it’s topped with rich peanut butter glaze.
I served this cake at our Mother’s Day brunch this year. After the first bite, my mom immediately wanted to know where I got the recipe. It was familiar. No wonder – it’s one of those southern mainstays that makes the rounds in community and church cookbooks. I found it in the latter, although I had never heard of – or attended – the church that produced it. Someone must have gifted the book to me long ago.
The cake is loaded with peanut butter flavor but it’s not overwhelming. Yes – it’s rich. However, lighter than you might expect. My mother-in-law, who has food allergies was tempted enough to have just one bite. Her mother used to make this cake. When she tasted it and closed her eyes, I could see the flavor was a fond memory.
Peanut butter cake batter.
To get started, all of the dry ingredients go into a big bowl, including the sugar. In baking, sugar is considered a wet ingredient because it liquifies in the oven, but – we’ll call it dry here, just this once. Whisk everything together and set aside.
Next, put a whole cup of butter, water, and just 1/4 cup of creamy peanut butter into a saucepan. Stir and bring the mixture to a boil on the stove top. When the mixture boils, pour it into the flour mixture and combine it using a hand mixer. Low speed works best. Mix it until just combined and set aside.
Mix together egg, buttermilk, and vanilla extract in a large measuring cup, and then add it to the peanut butter batter. Beat until everything is well combined and consistent. The batter will be a little viscous and syrupy.
Bake until golden.
Pour the cake batter into a greased 13×9 inch pan and bake for 30-35 minutes. My cake took about 35 minutes. But you’ll know it’s done when the exterior is deep brown and a toothpick tester inserted near the center comes out clean.
Peanut butter fudge glaze.
Cool the cake for about 10 minutes before adding the glaze. And. Oh my goodness gracious. The glaze really tastes like peanut butter fudge. To make it, boil butter, peanut butter, and milk, on stove top. Then removed to cool slightly. Beat in powdered sugar and vanilla extract.
Because both cake and glaze are warm, the glaze spreads into a thin even layer on the cake. It’s the perfect amount of sweet.
Add some toppings – or don’t!
I served this cake without any extra toppings the first time I made it, but for this blog post I added some crushed peanut butter cookies (Nutter Butters). And a few honey roasted peanuts. It’s good both ways! If you decide to add some toppings, be sure to get those on there as soon as the glaze is poured because it sets up quickly!
It’s hard to believe this cake has only 1/4 cup of creamy peanut butter in the cake batter, and another 1/4 cup in the frosting. Yep, just 1/2 cup total peanut butter in the whole cake. This amount imparts bold flavor without making the cake heavy or too thick. It’s just so good, and it stays moist for days at room temperature. My husband’s favorite way to eat it is heated in the microwave and topped with vanilla ice cream. Which I had to try for myself, and I must say – it is really nice.
Related recipe: Peanut Butter Pie
Old Fashioned Peanut Butter Cake
Heather Baird
This peanut butter cake is a southern favorite. It has bold peanut butter flavor without being heavy or to sweet. The peanut butter glaze has just the right sweetness, and tastes like peanut butter fudge. I found this recipe in a church cookbook, with the author’s note: “I made this for a church get-together and had many requests for the recipe…so will you!” (So cute!)I added some crushed peanut butter cookies and honey roasted peanuts on top of this cake, but these toppings are optional. The cake is quite good without them. The cake is baked in a 13×9 inch dish; however, you can also bake it as a 15×10 inch sheet cake. See the recipe notes for these instructions.
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Prep Time 30 minutes minsCook Time 40 minutes minsTotal Time 1 hour hr 10 minutes mins
Course DessertCuisine American
Servings 12
Equipment1 13×9 inch baking dish
Ingredients US CustomaryMetric Peanut butter cake2 cups all-purpose flour2 cups granulated sugar1/2 teaspoon salt1 teaspoon baking soda1 cup unsalted butter1 cup water1/4 cup creamy peanut butter such as Jif2 eggs well beaten1/2 cup buttermilk1 teaspoon vanilla extractPeanut butter glaze1/2 cup unsalted butter1/4 cup creamy peanut butter such as Jif1/3 cup whole milk3 1/2 cups confectioners’ sugar 16 oz. box1 teaspoon vanilla extract8 Nutter Butter peanut butter cookies optional2 tablespoons honey roasted peanuts optional
Instructions Peanut butter cakePreheat the oven to 350°F. Coat a 13×9 inch pan with nonstick cooking spray.In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.Combine the butter, water, and peanut butter in a saucepan and place over medium-high heat. Stir occasionally and bring to a boil. When the mixture boils, pour it into the flour mixture. Beat together using a hand mixer on low speed until just combined.In a separate bowl or large liquid measure, whisk together the eggs, buttermilk, and vanilla extract. Pour the mixture into the peanut butter batter and mix with an electric hand mixer until smooth.Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake is well browned and a toothpick tester inserted near the center comes out clean.Remove to a cooling rack and let the cake cool in the pan about 10 minutes. Meanwhile prepare the peanut butter glaze.Peanut butter glazeCombine the butter, peanut butter, and milk in a saucepan. Set over medium-high heat and cook until the mixture boils, stirring occasionally. When the mixture boils, remove it from the heat and mix in the confectioners’ sugar using an electric hand mixer. Beat until smooth and lump-free. Pour the glaze over the warm cake and spread evenly. Add toppings immediately, if using.Serve the cake warm or at room temperature. Cover leftovers with plastic wrap and store at room temperature. This cake stays moist for days after making it.
NotesToppings: If adding toppings to the cake, have them ready to hand right after pouring the glaze on the cake. The glaze sets quickly, and if you wait too long, the toppings won’t stick.
Sheet cake version: Use a 15×10 inch jelly roll pan in which to bake the cake batter. Reduce the bake time to 15-20 minutes. Glaze as directed. This version is sometimes called “Peanut Butter Texas Sheet Cake”. The cake is good baked both ways, but my family prefers the fluffier 13×9 inch version.
Keyword creamy peanut butter, old fashioned peanut butter cake, peanut butter cake batter, peanut butter glaze, peanut butter sheet cake
You may also enjoy: LEGGI TUTTO
This Lemon Pound Cake recipe is rich, tangy, and bursting with the flavor of real fresh lemons. Topped with an easy lemon glaze whipped up with limoncello liqueur, this lemon cake is the ultimate summer treat.
If you love this recipe for homemade pound cake with a citrus twist, give my Orange Pound Cake a try, too!
Table of Contents
Moist Lemon Pound Cake With Lemon Glaze
My lemon pound cake is moist and tangy, with all the sweet flavors of a Starbucks lemon loaf, only better. This easy lemon cake recipe is swirled with homemade lemon curd throughout and bursting with the flavor of real lemon zest.
In true pound cake fashion, this cake is rich and dense, yet perfectly balanced with the brightness of the citrus. I top my moist lemon loaf with creamy limoncello glaze. It’s one of my favorite treats to enjoy in the afternoon with coffee or tea, or for dessert (and let’s be honest, sometimes both).
Why You’ll Love This Pound Cake Recipe
If you love lemon desserts as much as I do, prepare to be hooked by this luscious lemon pound cake! Here are just a few reasons to love it:
Homemade lemon curd. This pound cake is swirled with ribbons of my homemade lemon curd recipe throughout a soft, buttery lemon crumb. It’s surprisingly easy to make your own lemon curd from scratch!
Limoncello glaze. I make a super simple lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a delicious, adult twist with loads of sweet, lemony flavor. Of course, you can opt to make a lemon glaze sans alcohol if you prefer.
Perfect for brunch or dessert. This pound cake is versatile enough to make for a light afternoon treat, a sweet addition at brunch, or an easy dessert to take along to any occasion.
Why Is It Called Pound Cake?
Pound Cake dates back to the early 1700s and it’s named after how the recipe was originally made: with one pound each of flour, butter, sugar, and eggs. Traditionally, pound cakes are baked in either a loaf pan, like in this recipe, or in a bundt pan, like my 7UP Pound Cake.
People sometimes confuse pound cake with sponge cake. And it’s true, both recipes have many ingredients in common. One main difference is that sponge cakes call for whipping the eggs in the recipe separately, resulting in the cake’s “spongy” texture.
What You’ll Need
I buck tradition with this lemon pound cake recipe. Rather than add a full pound of each ingredient, I’ve adapted things a little, with awesome results (if I do say so myself). Below is a short overview of the ingredients you’ll need, with the full recipe details available in the recipe card.
Eggs: For structure and richness in the cake.
Milk: You can use whole milk or 2% milk in this recipe, either one is fine.
Sugar: For the most consistent results, use regular granulated sugar.
Lemon Zest: Fresh lemon zest is a must! You’ll get the best flavor from lemons when they’re in season.
Vanilla: Skip using imitation vanilla and use real vanilla extract. The flavor is so much better!
Oil: I add liquid coconut oil to my cake batter, though another type of oil, like vegetable oil, will also work. Adding oil in place of butter yields a lighter, more tender cake crumb.
Baking Powder and Salt: For leavening and to balance the sweetness.
Flour: I recommend using all-purpose flour.
Lemon Curd: I use my recipe for easy Homemade Lemon Curd and swirl it all throughout the pound cake. So dreamy! If you’re pressed for time, you can also use your favorite brand of store-bought lemon curd.
Powdered Sugar: You’ll whip together an easy glaze using powdered sugar, also called confectioner’s sugar, combined with lemon liqueur.
Limoncello: This is an Italian lemon liqueur made from lemon zest and sugar with a sweet, intense lemon flavor. You’ll find Limoncello in most liquor stores throughout the US. If you don’t have it or aren’t a fan, use a bit of fresh lemon juice and/or zest instead to amp up the lemon flavor in the glaze.
How to Make Lemon Pound Cake
While the oven preheats to 350ºF, grease and line your loaf pan. I recommend lining it with a piece of parchment paper cut to fit into the bottom of the pan, long enough so that the edges hang over each end. This makes it easy to lift the pound cake from the pan once it’s baked. Next, you’ll whip up the easy lemon pound cake batter:
Combine the Ingredients: First, whisk together the eggs, milk, sugar, lemon zest, and vanilla into a smooth batter. Next, stream in the coconut oil while continuing to whisk, followed by the baking powder and salt. Lastly, stir in your flour. It’s fine if your batter looks a bit lumpy, be careful that you don’t overmix!
Fill the Pan: Add about 3/4 of the cake batter to your prepared pan, drizzle the top with half of your lemon curd, and then add the remaining batter and another drizzle of curd. Take care that the curd doesn’t touch the edges of the pan, as the sugar will burn if it bakes against the hot sides.
Swirl and Bake: Use a butter knife to swirl the lemon curd lightly through the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then leave it to cool in the pan for 10 minutes. Afterward, lift the cake out of the pan and place it on a wire rack.
Prepare the Glaze: Make a quick lemon glaze by combining powdered sugar with a couple of spoonfuls of limoncello. Whisk until you reach a smooth consistency.
Glaze and Cool: Finally, pour the glaze over the pound cake while the cake is still slightly warm. Let the cake finish cooling before slicing and serving. See below for some of my favorite serving ideas.
Tips for the Best Pound Cake
Follow these final tips for the best homemade lemon pound cake:
You can make this pound cake in a bundt pan. Be sure to generously grease and flour the pan so that your lemon bundt cake pops out easily.
Use fresh lemon juice. I’m talking freshly squeezed. Don’t use bottled lemon juice as the flavor just won’t be the same. And while you’re at it, don’t skip the lemon zest!
Keep the curd away from the edges of the pan. I mention it earlier, but try your best to not let the lemon curd touch the sides of the pan when you’re swirling it in. This way the sugars won’t burn.
If the lemon glaze for your pound cake is too thin, whisk in additional powdered sugar a little at a time to thicken it. If it’s too thick, add more Limoncello to get it to a pourable consistency.
Pound cake is meant to be a little dense. However, it shouldn’t be dry or heavy. If your pound cake is dry, this could be the result of overbaking, or because you added too much flour.
On that note, make sure to measure the ingredients correctly. If you don’t have a kitchen scale, I recommend the spoon-and-sweep method where you spoon ingredients like flour into your measuring cup and use the back of a knife to level it off.
Variation Ideas
Looking to change things up with your lemon pound cake? Try these easy recipe variations:
Substitute the Lemon Curd: If you’re looking to substitute the lemon curd in this recipe, try lemon pie filling or lemon marmalade instead.
Different Fruit Preserves: You can also replace the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
Add Berries: For even more summery vibes, add fresh seasonal blueberries for an easy lemon blueberry pound cake. Tossing your berries in flour before folding them into the batter will help to keep them from settling at the bottom of the cake.
Add Poppy Seeds: Stir in poppy seeds for a variation of my Lemon Poppy Seed Pound Cake.
Skip the Glaze: If you’d prefer to leave your pound cake unglazed, you can always dust the top with powdered sugar instead.
Serving Suggestions
This is a fun and easy cake recipe to make for brunch or as a light dessert. We’ll enjoy a slice of zesty lemon pound cake in the summertime with a scoop of vanilla ice cream. So delicious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the perfect summer dessert to bring to Fourth of July BBQs and picnics.
Serve your lemon pound cake for Easter brunch alongside other homemade treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and simply tuck into a slice while passing through the kitchen. It’s really the best dessert for any occasion!
How to Store Lemon Pound Cake
Keep your lemon pound cake airtight at room temperature for up to 4 days. Pound cake has a tendency to dry out when stored in the fridge.
Can I Freeze Pound Cake?
Yes, once the glazed cake is completely cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You can freeze this cake whole or in easy grab-and-go slices. Freeze it for up to 3 months, and defrost the cake at room temperature before serving.
More Lemon Desserts to Try
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Lemon Pound Cake
Author: Shelly
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Cake
Method: Oven
Cuisine: American
Description
This fluffy Lemon Pound Cake recipe is filled with fresh lemon flavor and ribbons of tangy lemon curd. Topped with a sweet lemon glaze made with limoncello liqueur!
Ingredients
Scale
1x2x3x
2 large eggs
3/4 cup milk
3/4 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 cup coconut oil, in liquid state
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 3/4 cups all-purpose flour
1/2 cup lemon curd
Limoncello Glaze
1 cup powdered sugar
3 tablespoons Limoncello (or fresh lemon juice)
Instructions
Lemon Pound Cake: Preheat your oven to 350°F/175°C
Spray a 9×5 loaf pan with nonstick spray. Lay a strip cut to fit the bottom of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan aside.
In a large bowl whisk together the eggs, milk, sugar, zest and vanilla until smooth and combined.
Slowly stream in the coconut oil, whisking consistently until combined.
Add in the baking powder and salt and whisk until combined.
Finally stir in the flour until just incorporated. The batter will be slightly lumpy.
Spread 3/4 of the batter into the prepared pan. Drizzle 1/2 of the lemon curd on top of the batter, keeping it away from the edges.. Top with the remaining batter and then the remaining curd, also being careful not to let the curd touch the edges of the pan. The curd will burn if it’s exposed to the edge of the pan.
Using a butter knife swirl the curd into the batter.
Bake for 50-55 minutes until a tooth pick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes and then transfer to a wire rack to glaze.
Limoncello Glaze: To prepare the glaze whisk the powdered sugar and Limoncello together until smooth. Pour this on your warm cake.
Allow the glaze to set before slicing.
Keywords: lemon pound cake, lemon pound cake recipe, lemon cake recipe
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Peach Bellini Cupcakes are studded with diced fresh peaches, filled with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!
Peach season is almost here, and I was lucky enough to get my hands on some fresh peaches a little earlier than usual. Once plucked, there’s a short window of time to enjoy them before they wrinkle up and spoil. So, needless to say, I was pressed to use them quickly. As a result, last Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the idea for these Peach Bellini Cupcakes came to me as another way to use up fresh peaches. However, you don’t have to use fresh peaches in this recipe – canned are fine too!
These cupcakes taste absolutely celebratory. Champagne (or prosecco) infuses the cakes and their pastry cream centers. Diced peaches float throughout to cake, and a swirl of fluffy peach buttercream is the finishing flourish.
Make the batter.
Start by creaming the butter and sugar together. I used a hand mixer and things turned out just fine. Then add flour and champagne alternately. As usual, begin and end with the flour to build the best texture.
Dice the peaches.
Chop fresh peaches fine, to about 1/4 inch dice. You’ll need 2/3 cup of diced peaches, which is about 1 1/4 medium-sized fresh peaches. Again, canned peaches are just fine to use here. Just pat them dry before chopping them and adding them to the recipe.
Add the peaches to the batter and mix them in using a rubber spatula. If using canned peaches, which aren’t as firm, use a folding motion so they don’t tear or break down.
Lighten the batter with egg whites.
Yes – it’s an extra step, but whipped egg whites make the base of this cupcake spongy and soft. Fold them in carefully. Hastily stirring them in will deflate the batter and decrease your overall yield. Mindful, careful folding of the egg whites gives the cupcake a sponge cake texture that holds up well to fillings and frostings.
Line cupcake tins with papers, and then portion out the batter using a trigger ice cream scoop. I ended up with about 18 cupcakes.
Bake at 350F for 15-18 minutes, or until a toothpick tester comes out clean. Then cool them completely on a wire rack.
Champagne pastry cream.
Ah, my favorite element of this confection! Champagne pastry cream is so delicious and smooth – and it’s not too hard to make. Prepare it a day ahead and store it in the refrigerator, if you have time constraints.
Core the cupcakes using a small paring knife, and save the cut out piece. Fill each cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Using the same paring knife, cut the reserved cake pieces flat to create a ‘lid’ and cover the pastry cream with it.
Peachy hues.
The peach-flavored frosting was a color experiment gone right! I wanted it to not only have the flavor of peaches (thanks to LorAnn peach flavoring oil), but the color variation as well. So I whipped up some orangey-peach buttercream and painted two lines of red gel food color inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a pleasing swirl reminiscent of peach peel.
See the recipe for further instruction, and for the brand and color of gel food color I used to achieve this effect.
Bubbly!
This isn’t the first time I’ve added white nonpareils for a bubbly appearance (see this Cherry Limeade Cake). It’s just the perfect touch to evoke the feelings of a fizzy drink. Pipe the frosting onto a cupcake, and immediately add the white nonpareils. This buttercream crusts, so you must add the sprinkles immediately. If you wait too long, they’ll bounce right off!
Inspired by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes hold the same sparkling flavor. Bellini are often served as an accompaniment to creamy, salty or spicy foods. So these cupcakes would make a fine dessert after a big plate of alfredo pasta with focaccia. Or spicy bucatini. However, I think they go with everything. (Especially brunch.)
Related recipe: Homemade Peach Cobbler in a Cone
Peach Bellini Cupcakes
Heather Baird
Inspired by the Italian Bellini cocktail, these toast-worthy cakes will be the star of your next happy celebration. The cupcakes are infused with champagne or prosecco, and filled with chopped fresh peaches. This flavorful foundation holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe calls for fresh peaches, but if they’re not in season, then canned peaches work just fine!For the frosting, you’ll need to purchase a small bottle of LorAnn peach flavoring oil. See links for resources. Or, instead of the oil, you may use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, more or less depending on how carefully you fold the whipped egg whites into the cupcake batter.
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Prep Time 20 minutes minsCook Time 22 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 42 minutes mins
Course DessertCuisine American
Servings 18
Ingredients Cupcakes6 large egg whites10 tablespoons unsalted butter at room temperature1 ½ cups granulated sugar2 cups all-purpose flour1 tablespoon baking powder1 teaspoon fine grain sea salt3/4 cup champagne or prosecco or other sparkling white wine2/3 cup fresh peaches 1/4″ dice or diced canned peaches Champagne pastry cream1/2 cup heavy cream divided2 tablespoons cornstarch1 whole egg2 egg yolks5 tablespoons granulated sugar1/2 cup champagne or prosecco2 tablespoons unsalted butter1 teaspoon vanilla extractPeach buttercream
Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 18 paper liners. Set aside.In the bowl of an electric mixer, beat the egg whites to stiff peaks; set aside.In another bowl of an electric mixer, beat together the butter and sugar until light and fluffy. In yet another bowl, sift together the flour, baking powder, and salt. Whisk to combine.Add the flour mixture to the creamed butter mixture alternately with the champagne. Stir in the chopped peaches.Fold 1/3 of the egg whites into the batter until incorporated. Then, fold in the remaining egg whites.Spoon the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.Champagne pastry creamIn a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Whisk in the whole egg and egg yolks. Set aside.Combine the remaining heavy cream, sugar, and champagne in a saucepan; bring to a boil then remove from the heat. Pour 1/3 of the hot champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from the heat and beat in the butter and vanilla.Let cool to room temperature. Cover the surface of the pastry cream with plastic wrap so it doesn’t form a skin. Store in the refrigerator until ready to use.Peach buttercreamIn the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and confectioners’ sugar. Add milk or cream a little at a time until the mixture is light, fluffy, and of piping consistency. Add the peach flavor and beat again until incorporated. Add 1-2 drops each of the neon yellow and neon orange food color to the buttercream. Beat until well incorporated, scraping down the bowl when necessary. Add more of each color to intensify the color, if desired. The end result should be a vivid orangey-peach color.Fit a disposable piping bag with a large French pastry tip. Squirt a little of the red food color in a condiment cup. Dip a kitchen-dedicated soft bristle brush into the red food color and paint a line of red food color inside the decorator tip and all the way up the length of the bag. Repeat this step directly across form the first painted line (you could use the piping bag seams for a guide, if your bag has two seams directly across from each other).On a scrap of parchment or paper towel, squeeze a little of the frosting out of the bag until the red color starts to show.AssemblyCore the cupcakes by cutting out a small divot in the centers with a paring knife; save the pieces. Transfer the pastry cream to a disposable piping bag and snip off 1/2 inch hole in the end. Fill each cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake pieces flat to create “lids” and place them onto the filled divots.Pipe a swirl of frosting onto a cupcake and immediately sprinkle a pinch of the white nonpareils on top. Repeat this process with each cupcake until all of the cupcakes are frosted and sprinkled. Just before serving, add a fresh mint leaf to each cupcake.
NotesThe cake portion of this recipe is adapted from “Bellini Belle Cupcakes” from the book Intoxicated Cupcakes by Kate Legere (2011 Running Press). The buttercream recipe and champagne pastry cream recipe are both original to Sprinkle Bakes.
Keyword bellini cupcake, canned peaches, champagne pastry cream, fresh peaches, peach bellini cupcakes, peach cupcakes
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This Strawberry Lemon Layer Cake is bright, zesty, and totally spring-appropriate! Alternating lemon and strawberry sponge cakes are layered with buttercream and crushed Sconza Lemoncello Chocolate Almonds.
Mother’s Day is on the horizon, and my friends at Sconza Chocolates asked if I’d whip up a confection worthy of the occasion. The holiday coincides with the arrival of Sconza’s Lemoncello Chocolate Almonds at Costco stores during the months of April and May. I was delighted to say yes! Everything Sconza makes is superlative, but those creamy lemon candies with crunchy almond centers are my all-time favorite.
I filled this cake with bright flavors and colors inside and out. Piped buttercream roses bloom on top with Lemoncello Chocolate Almond centers. (You can never go wrong with flowers for mom!)
Strawberry Lemon Layer Cake
Make the batter.
Begin this cake with my favorite White Almond Sour Cream Cake batter. It’s halved and then flavored with lemon and strawberry Jello dissolved in hot water. This not only gives the cakes bold flavor, but also vibrant color! It’s also nice that flavored gelatins can be found at grocery stores everywhere, and you won’t have to order or track down specialty flavorings. (I’ve discovered that no one nearby carries my favorite strawberry extract!) Bake the batters in 6-inch cake pans, which will yield a small yet tall and stately cake. However, you could use two 9-inch cake pans for a double layer cake.
Build the cake.
To assemble the layers, begin with a strawberry cake. Then, top it with an even layer of American buttercream (a.k.a. confectioners’ sugar buttercream). Next, scatter on some crushed Sconza Lemoncello Chocolate Almonds. Use a food processor to crush the candies fine – it will make short work of the task.
Alternate the cake flavors, repeating the frosting and filling with the Sconza candies. Finally, end with a lemon cake layer on top.
Frost the cake.
This cake benefits from a crumb coat. Little cake crumbs and candy pieces on the outside of the cake need a base layer of frosting to hold them in place. So, cover the top and sides in a thin layer of buttercream and then refrigerate until firm. Then cover it in a second, thicker layer of buttercream and smooth it evenly using a bench scraper or cake smoother.
Whip up another batch of American buttercream, this time stiff consistency, for the decors. This batch needs to be thicker in order for the piped details to hold their shape. Just add a little more confectioners’ sugar to the base recipe. The swags are very simply piped using a #3 decorator piping tip. As for the flowers, you can see my rose piping video tutorial at this link.
Pipe the roses.
Sconza candies are a food stylist’s dream, because each one looks perfect right out of the bag. I just knew they’d make a beautiful center for piped flowers. And, they are inherently bud-shaped! Here’s how to pipe them, from start to finish.
First, on a parchment-covered flower nail, pipe a dollop of pink frosting. Place the rounded end of a Lemoncello Chocolate Almond into the frosting (pointed end to the sky).
Then, using a petal decorator tip, pipe layers of pink petals that overlap the candy.
Pipe on more layers of petals until you reach the desired fullness. (I kept these small, but you could go larger!)
Slide the flower off of the nail and transfer them to a baking sheet. Repeat the process until you have a baking sheet full of flowers. Then transfer them to the refrigerator to firm.
After the roses firm, peel them away from their parchment squares and arrange them on top of the cake to one side. Then, pipe a few leaves between the roses to fill in any gaps. (You can find all of the decorator tip numbers and sizes I use in the recipe card.)
Add some bling!
Ever a gilder of lilies (or in this case, roses!) I couldn’t resist adding a little shimmer. Brush edible gold paint on the swags. Then, add three gold sugar pearls in a line, where the swags meet.
The white almond sour cream cake layers take on color so well, and the flavors really shine through. Both the lemon and strawberry flavors are more creamy than tart. Altogether this cake is tender and moist, yet has a surprise lemon candy crunch throughout.
Be sure to grab a bag of Lemoncello Chocolate Almonds at your local Costco while they last! They’re great all on their own, and they’re an excellent addition to this cake.
Strawberry Lemon Layer Cake
Heather Baird
Strawberry Lemon Layer Cake is bright, zesty, springy, and totally appropriate for any happy occasion. Alternating layers of strawberry and lemon sponge are stacked with American buttercream frosting and filled with Sconza Lemoncello Chocolate Almonds. Sconza Lemoncello Chocolate Almonds are in full bloom on this cake and in Costco stores during the months of April and May. Or, you can order them online. See the blog post for shopping links.
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Prep Time 2 hrsCook Time 25 mins2 hours resting time 1 hrTotal Time 3 hrs 25 mins
Course DessertCuisine American
Servings 10
Ingredients Strawberry and lemon sour cream cake layers1 small box strawberry gelatin 3 oz.1 small box lemon gelatin 3 oz.1 cup boiling water divided1 box white cake mix 16.25 oz.1 cup all-purpose flour1 cup granulated sugar1/4 teaspoon fine grain salt1 cup sour cream1/4 cup vegetable oil I like sunflower oil3 large eggs1/2 teaspoon almond extractAmerican buttercream and filling2 cups unsalted butter at room temperature8 cups confectioners’ sugar1 tablespoon vanilla extractMilk or cream as needed2/3 cup Sconza Lemoncello Chocolate AlmondsStiff American buttercream and decors
Instructions Cake layersPlace the strawberry gelatin and lemon gelatin in two separate bowls. Pour 1/2 cup boiling water into each of the bowls and stir well to dissolve. Let cool until warm, about 10 minutes. Do not allow the gelatin to begin setting. If it starts to gel, re-heat it in the microwave until liquid.Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, whisk together the cake mix, flour, sugar, and salt. In another bowl, combine the sour cream, oil, eggs, and extract. Add the wet ingredients to the dry and mix on low speed until combined. The batter will be thick. Divide the batter evenly into two large bowls. To one bowl, add the strawberry gelatin; beat with an electric mixer to incorporate. To the other bowl, add the lemon gelatin. Mix well until combined.Divide each batter between two 6 inch cake pans. Bake for 20-22 minutes, or until the cakes are well risen. They should spring back in their centers when pressed. Let cool in the pans 5 minutes, then turn the cakes out onto wire racks to cool completely. When the cakes are cool, use a serrated knife or wire cake leveler to level the cakes.American buttercream and fillingIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1-2 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy. The consistency should be billowy and easy to spread. Cover the bowl with a damp towel so it doesn’t dry out.In a food processor or mini chopper, grind the Sconza Lemoncello Chocolate Almonds until fine. Set aside.Begin building the cake with a strawberry cake layer placed on a cake board or serving plate. Fill with a generous 1/2 cup buttercream. Using a spoon, spoon over 1/3 of the chopped Sconza candies. Top with a lemon cake layer. Repeat the frosting and candy-sprinkling. Top with a strawberry cake layer. Repeat the frosting and candy-sprinkling once more. Top with the lemon cake layer. Cover the cake with a thin layer of buttercream (crumb coat) and refrigerate until firm, about 5 minutes. Frost the entire cake with a generous covering of buttercream and smooth evenly using a bench scraper or cake smoother. Refrigerate until the buttercream firms, 20 minutes.Stiff American buttercream and décorsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is stiff piping consistency (it should hold on a spatula turned upside-down). Beat until well combined. Cover the bowl with a damp towel so the buttercream doesn’t crust.Remove 1/3 cup of the white frosting to a small bowl and cover with a damp towel; set aside.Remove 1/2 cup of the white frosting to a piping bag fitted with the Wilton #3 round tip.Divide the remaining frosting into three bowls and tint one bowl using 1/4 teaspoon of neon pink gel food color and 1 small drop of the red food color (this combination matches the strawberry cake layers). Food color brands differ in intensity, so add more if needed but keep in mind that colors will intensify as the buttercream crusts. Mix until a consistent color is achieved and transfer to a piping bag fitted with Wilton #104 petal decorator tip.Tint another bowl with 1/4 to 1/2 teaspoon neon yellow food color. Mix well and transfer to a piping bag fitted with Wilton #104 decorator tip.Tint the last bowl with the green gel food color and transfer to a piping bag fitted with Wilton #352 decorator piping tip.Measure the circumference of the cake and divide by 8. With a toothpick, lightly mark the placement of where the swags will meet in the buttercream. Pipe eight swags around the top edge of the cake using the bag of white buttercream fitted with the plain Wilton #3 decorator piping tip. Refrigerate to set, about 5 minutes.For the roses, and using the pink bag if icing fitted with the #104 petal tip, place a dot of pink icing on a flower nail, then place a parchment square onto the flower nail. In the center of the parchment, pipe a mound of pink buttercream. Place a Sconza Lemoncello Chocolate Almond in the center of the mound so that the pointed end stands upright. Next, with the slim end of the petal tip pointing up, pipe four petals around the candy so that it overlaps slightly. Pipe more frosting petals around the candy center until a full rose shape is achieved. Slide the parchment with the rose on it, off of the frosting nail carefully and place it on a baking sheet (9×13 works fine). Repeat this process of making roses using the yellow buttercream also. Vary sizes so that you have some large flowers and some small. Transfer all of the flowers to the baking sheet and refrigerate until firm, about 15 minutes.Using the reserved white buttercream in the bowl, dollop a half moon shape on top of one side of the cake with a spoon. Remove the set buttercream flowers from the refrigerator. Gently peel them from their parchment squares and arrange them on top of the half-moon shape on top of the cake. Place extra Sconza Lemoncello Chocolate Almonds around the flowers to fill in gaps. Use the bag of green icing fitted with the #352 leaf tip to pipe leaves into any empty spaces, or to embellish the flowers. Refrigerate until set, about 10 minutes.Brush the edible gold paint onto the swags using the fine –tipped art brush. Carefully add three gold sugar pearls in a vertical line where the swags meet. Do this by gently pushing them into the buttercream.Store the cake in the refrigerator. Bring to room temperature before serving.
Keyword american buttercream, lemon cake donuts, Mother’s Day cake, Sconza Lemoncello Chocolate Almonds, spring cake, strawberry cake mix, Strawberry Lemon Cake
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