Posts Tagged ‘cake recipe’

Tasteful Tuesday: Four Palatable Pound Cakes

Tuesday, August 21st, 2018

Pound Cake

Pound Cake is perfect for any occasion. It can be decorated to the nines or eaten simply with tea or coffee, and it can be made in a loaf pan or a Bundt pan. There are many variations of this classic cake, so today we’re sharing four of our favorites – just click on the titles for the recipes. And be sure to share your favorite in the comments below!

Vanilla Pound Cake

A recipe book staple.

Cream Cheese Pound Cake

Incorporating cream cheese into the butter is the key to this creamy pound cake.

Caramel Pound Cake

This pound cake only gets better with caramel icing (recipe included).

Brown Butter Pound Cake

This is a recent discovery of ours – from Sally’s Baking Addiction – and is accompanied by a strawberry compote recipe.

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Tasteful Tuesday: Italian Cream Cake with Cream Cheese Frosting

Tuesday, January 2nd, 2018
Happy New Year! We’re starting 2018 off right here on the blog with a creamy, indulgent cake recipe with equally delicious frosting. Have a prosperous new year, and enjoy!
What You’ll Need:
Cake
  • Tasteful Tuesday2 9-inch or 4 6-inch cake pans
  • cooking spray
  • 2 teaspoons flour
  • 1/3 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon coconut or almond extract
  • 1 teaspoon vanilla extract
  • 6 large egg whites
Frosting (half this recipe if you prefer more cake than frosting)
  • 2 tablespoons butter, softened
  • 10 ounces cream cheese
  • 7 cups powdered sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat oven to 350°F. Coat bottoms (not the sides) of cake pans with cooking spray and line with wax paper. Coat wax paper with cooking spray and dust with 2 teaspoons of flour. Set aside.
  2. Place 1/3 cup butter in a large bowl and beat with a mixer on medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
  3. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine 2 cups flour, baking soda, and salt; stir well.
  4. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in coconut (or almond) and vanilla extract.
  5. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter and pour batter into prepared pans.
  6. Bake in preheated oven for about 23 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for about 5 minutes on a wire rack. Loosen cake layers from sides of pans and remove from pans. Remove and discard wax paper; cool completely.
  7. To make frosting, place butter and cream cheese in a large bowl and beat with a mixer on high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add vanilla extract and beat well.
  8. Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

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Simple Sponge Cake Recipe

Tuesday, August 22nd, 2017

Decorated Sponge Cake via flickr user Eloise ElThis airy cake is a classic everywhere. The key is to not over-mix the batter, and to keep the oven closed throughout the baking time. If you would like to make just one whole cake (this recipe makes two 9″ cakes), up the baking time to 30-35 minutes. Enjoy!

What You’ll Need:

  • Parchment paper
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder

Directions:

  1. Preheat oven to 350°F and line two 9″ cake pans with parchment paper.
  2. In a large bowl, or the bowl of an electric stand mixer (fitted with whisk attachment), beat all room temperature eggs for one minute on high speed. After one minute and while still mixing, gradually add the sugar and continue beating for about 8-10 minutes; until mixture is light and fluffy.
  3. Add vanilla extract and mix until combine. In a separate bowl, whisk together the flour and baking powder. Sift into egg mixture a little at a time.
  4. Fold in with a spatula until just incorporated. Scrape the bottom to catch any unmixed flour, and stop folding in when no streaks of flour are visible. Over-mixing will cause the batter to deflate.
  5. Divide batter evenly among the two cake pans. Bake in the preheated oven for about 25 minutes, or until the top is golden brown.
  6. Transfer warm cakes to a wire rack and remove parchment paper, let cool. For a classic Victoria sponge cake, add whipped cream between the two cakes, sprinkle confectioners’ sugar on top and add/decorate with fruit.

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