Menu
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts



How to Make Vanilla Cake This Vanilla Peach Layer Cake is the perfect elegant dessert for summer. A tender, moist vanilla cake is layered with a sweet peaches and cream frosting, with chunks of fresh peaches. The vanilla cake is the same recipe used to make the fresh strawberry cake, but the frosting is different. I decided to use frozen peaches because I was curious about the flavor, and basically that means you can make this cake all year long! I did use chunks of fresh peaches in the frosting as well, for a bit of texture, and to decorate the top of the cake.

To make the frosting, cream cheese and powdered sugar are combined until nice and fluffy, and the the peach puree is beaten in. Finally the Tru Whip and small chunks of peach are folded in. I put it in the refrigerator to help it set a bit before frosting, but if your cake is already cooled you can frost right away. I love using whipped cream toppings for cakes because they spread so nicely  no need for a crumb coat.  The end result is this gorgeous, scrumptious summer cake thats perfect for any celebration!



Vanilla Peach Layer Cake

Youll Need: 
  • 4 cups cake flour
  • 3 tsp baking powder
  • tsp salt
  • 1 cup + 2 tablespoons butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs + 1 egg white
  • cup sour cream
  • 2 tablespoons vanilla extract
  • 1 cup + 2 tablespoons milk
  • Peach Frosting
  • 5 cups peeled and sliced peaches (5-6 fresh or 2 16-ounce packages frozen), divided
  • cup brown sugar
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • pinch of salt
  • 2 10-ounce containers non-dairy whipped topping, defrosted
  • 1 8-ounce package cream cheese, softened
  • 2 teaspoons vanilla extract
  • cup powdered sugar
  • pinch of salt
  • 1 fresh peach, sliced for garnish (if desired)
How to Make Vanilla Cake
  1. Preheat oven to 325 degrees. Prepare 3, 8-inch round cake pans by spraying liberally with non-stick cooking spray.
  2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  4. Stir in sour cream and vanilla, and mix well until combined.
  5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  7. Divide the batter into 3 prepared, round baking pans.
  8. Bake in 325 degree oven for about 30-35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.
  9. Peach Frosting
  10. Set half of the peaches in a bowl. Sprinkle with brown sugar, cinnamon, nutmeg and a pinch of salt. Stir to coat completely and let sit on the counter for about 20 minutes.
  11. Meanwhile, finely chop remaining peeled peach slices. Place chopped peaches in the refrigerator until ready to use.
  12. Puree the peaches/brown sugar mixture in a food processor or blender on high speed for about 30 seconds, or longer if needed until thee mixture is smooth. Using a metal strainer, strain the peach puree into a small bowl. Set aside.
  13. Using a stand mixer with the whisk attachment, beat the cream cheese until fluffy and smooth; about 2-3 minutes. Add the peach puree and beat until combined. Stir in the powdered sugar until well combined and smooth. Stir in vanilla and salt. Fold in non-dairy whipped topping and chopped peaches just until combined.
  14. Keep frosting in the refrigerator until ready to use.
  15. !Assembly
  16. Place the first cake layer on your serving platter and frost just the top with the peach frosting (about " or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced sliced fresh peach for garnish, if desired.

Chocolate Covered Cheesecake Lollipops

Ingredients

  • 1 batch cheesecake (see below)
  • 1/2 pound chocolate
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • * lollipop sticks

directions

  1. Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
  2. Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
  3. Insert a lollipop stick into the cheesecake ball.
  4. Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
  5. Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
  6. Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.
  7. Refrigerator overnight overnight.




Cheesecake


Ingredients

  • 3 8 ounce packages cream cheese (room temperature)
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/8 teaspoon salt
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Directions

  1. Beat the cream cheese, sugar, flour, and salt in a large bowl until smooth.
  2. Beat in the eggs and egg yolk one at a time.
  3. Beat in the vanilla and cream.
  4. Pour the batter into a greased 8x8 inch baking pan.
  5. Bake in a preheated 325F/170C oven until the cheesecake is slightly golden brown on top, about 45-55 minutes.
  6. Let the cheesecake cool.

The secret to a good caramel cake is all in the frosting. The frosting for this one is amazing! A caramel cake is really all about the frosting.  It has the base of a nice, light, fluffy yellow or white cake but the frosting is the star of the show but it definitely  needs a good cake to let it shine.. Ive experimented with lots of from scratch cakes and Ive finally found one that is everything a cake should be.  

Light, fluffy, tender, moist and flavorful.  It is the perfect base for a great caramel cake. I used Bob Red Mill Super Fine Cake Flour to give the cake amazing texture.   Cake flour has less protein than regular all purpose flour and that helps give the cake a lighter and more airy texture.  It does make a difference and its worth the effort to buy and use cake flour.
Now,for the frosting.
The frosting is made with butter, butter and more butter just the way frosting should be.  It also uses dark brown sugar, evaporated milk, vanilla and powdered sugar.  Unlike many caramel forstings this one doesnt need to be cooked for long periods of time.  Its cooked in the microwave for a few minutes and then into the mixer. Recipe may need to be adapted for high altitude baking.
Caramel Cake

Ingredients
  • 1 cup butter, softened
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, room temperature
  • 1 cups milk (I used whole milk)

Frosting
  • 1 cup butter, divided
  • 2 cups dark brown sugar
  • cup evaporated milk
  • 1 tsp vanilla
  • 6 cups powdered sugar

Instructions
  1. Preheat oven to 350F.
  2. Spray three 8-inch pans generously with baking spray and flour. Cut circles of parchment paper or wax paper to fit pans and place one in the bottom of each pan.
  3. Combine cake flour, baking powder, and salt together; set aside.
  4. (If you are using the extra fine cake flour you won't need to sift the flour, if not put the flour, baking powder and salt through a sifter.)
  5. Beat butter and sugar in the bowl of an electric mixer until light and fluffy.
  6. Add vanilla and then eggs one at a time, beating after each addition.
  7. Add flour mixture and milk alternately in 3 batches, beating until smooth after each addition.
  8. Divide batter between prepared pans.
  9. Bake until golden, 25-30 minutes.
  10. Let cool on a rack for 10 minutes; invert cakes onto a cooling rack; let cool completely.
  11. Brush off crumbs from sides and top of cake.
  12. Place one cake layer on a plate or cake stand.
  13. Add icing and spread to cover. Repeat with remaining layers.
  14. Frost entire cake with a generous layer of icing.

Frosting

  1. Place cup butter, brown sugar and evaporated milk into a microwave safe bowl. Microwave for 1 minute, stir. Return to microwave and cook on high for 2-3 more minutes or until the mixture is smooth and no longer gritty. Can also be done in a saucepan on the stovetop. Heat until ingredients are combined and no longer gritty.
  2. Cool mixture for 15 minutes.
  3. Place in mixer and add in powdered sugar and mix on low until incorporated.
  4. Turn to medium high and mix for another minute.
  5. Add in  cup of softened butter and mix on medium high for 3-4 minutes or until light and fluffy.
  6. Frosting should be a nice spreadable consistency. Add more milk if too stiff or more sugar if too thin.
  7. Frost cake.