Imagine a brownie in cake form filled and frosted with Vanilla Ice Cream Frosting, topped with Chocolate Drip, rainbow sprinkles and cherries. Those are the stars that make up this Brownie A La Mode Layer Cake!
Brownie A La Mode Layer Cake
Pumpkin Spice Layer Cake
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Bubble Gum Layer Cake
This Bubble Gum Layer Cake is not only fun to look at but tasty too! You'll be the hit of the party bringing this beauty to the dessert table.
Thanks to the reverse creaming method and cake flour this cake is delicate with a fine crumb. I've added frosting stripes for a fun and whimsical look. Plus the addition of a white chocolate drip takes this Bubble Gum Layer Cake to the next level. Bespoke sprinkles and pink bubble gum balls finish off the look.
Bubble Gum Layer Cake Ingredients
- Whole milk: thins out the batter, generates steam during baking and helps gluten develop when it interacts with the flour.
- Egg whites: this cake uses egg whites instead of whipped egg whites to reduce the holes in the cake layers.
- Bubble gum flavoring: gives this cake it's fun flavor but use it sparingly, it's strong.
- Sour cream: lends a tangy flavor to the cake and creates a moist texture. Buttermilk or yogurt can be substituted for sour cream.
- Cake flour: also known as soft flour, contains less protein than all-purpose flour. And creates a delicate and fine crumbed cake.
- Granulated sugar: sweetens the cake and easily mixes into cake batter.
- Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice by coming in contact with liquid and then again when it comes into contact with heat.
- Baking soda: is an alkali and must be used with an acidic ingredient such as sour cream.
- Salt: enhances the cakes flavor.
- Unsalted butter: adds a rich flavor and creates texture in the cake.
What Is Reverse Creaming
Reverse creaming is when you combine all the dry ingredients together, and then add softened butter to the dry ingredients, followed by the wet ingredients. This creates a cake that is tender but sturdy. And creates an ultra fine crumb. During this process the butter coats the flour particles, minimizing the gluten development, creating a tender and fine crumb.
How To Make Bubble Gum Frosting
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed for 8 minutes. Add the bubble gum flavoring, heavy cream and place a fine mesh sieve over the mixer bowl. Gradually add the powdered sugar to the sieve and stir until it’s all sifted and in the mixer bowl.
- Reduce the mixer speed to low for one minute then increase the speed to medium-high and beat for 6 minutes until light and fluffy.
- Reserve about 3 cups of frosting in a medium bowl and color with pink gel food color.
Vanilla Bean Pastry Filling
This is a new addition to Bubble Gum Layer Cake. I thought adding a more luxurious filling instead of just frosting would elevate this cake to the next level. And you know what, I was right! Vanilla beans can be pricey so if they're not in your budget you can substitute 1 1/2 teaspoons vanilla extract, mixing the extract in with the butter.
Crumb Coating
- Place a medium dollop of frosting on top of the cake.
- Using a small offset spatula, start spreading the frosting out.
- Continue to spread frosting on the sides of the cake. The frosting does not have to be perfectly smooth.
- Freeze the cake uncovered for at least 15 minutes to set before adding the final coat of frosting.
How To Make Frosting Stripes
- Starting at the bottom of the cake, pipe a ring around the cake with one color of frosting. Moving up the sides of the cake continue to pipe rings of frosting around the cake in alternating colors.
- Smooth the sides of the cake with a cake scraper or icing smoother, one rotation at a time, cleaning your cake scraper with each rotation. Fill in any gaps with coordinating buttercream and smooth again. ❗️ WARNING ❗️The more the cake is smoothed, the more the stripes will run together.
Tips For Achieving The Perfect Chocolate Drip
- Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
- Make sure the chocolate is the right temperature. It should be fluid but not warm.
- Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it's too hot. If the drips clump, it's too cold.
- For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
- Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cake Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- 4 cup liquid measuring cup
- Stand mixer
- Wilton Pink gel food color
- Spring loaded ice cream scoops (2), optional but helpful
- Sieve
- Nonslip mat
- Cake turntable
- 8-inch round cake board
- Piping bags (4)
- Couplers (2)
- Offset cake spatula
- 8-inch round acrylic disc
- Parchment paper
- Cake scrapper (metal preferred)
- Ateco piping tip #827
- Bespoke sprinkles
- 8 pink bubble gum balls
- Wilton piping tip #1M
Bubble Gum Layer Cake Baking Schedule
- Day 1: Bake cake layers and make the vanilla bean pastry filling.
- Day 2: Prepare frosting, assemble, make white chocolate drip, decorate and serve cake.
Cake Storage And Make Ahead Options
Assembled cake can be stored in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container in the refrigerator.
Vanilla bean pastry filling can be made up to 3 days in advance, stored in the refrigerator.
Frosting is best made the day of assembly.
Let's Connect
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Suggested Recipes
Bubble Gum Layer Cake
Yield:
16
Prep Time:
1 hour
Cook Time:
30 minutes
Additional Time:
1 hour
Total Time:
2 hours 30 minutes
Bubble Gum Layer Cake filled with vanilla bean pastry filling and frosted with bubble gum flavored frosting. Garnished with white chocolate drip, sprinkles and pink bubble gum balls.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- 4 cup liquid measuring cup
- Stand mixer
- Wilton Pink gel food color
- Spring loaded ice cream scoops (2)
- Sieve
- Nonslip mat
- Cake turntable
- 8-inch round cake board
- Piping bags (4)
- Couplers (2)
- Offset cake spatula
- 8-inch round acrylic disc
- Parchment paper
- Cake scrapper (metal preferred)
- Ateco piping tip #827
- Bespoke sprinkles
- 8 pink bubble gum balls
- Wilton piping tip #1M
BUBBLE GUM CAKE
- 1 3/4 cups (420g/10.6 ounces) whole milk, at room temperature
- 6 large egg whites
- 1 tablespoon vanilla extract
- 2 teaspoons LorAnn bubble gum flavoring
- 2/3 (150g/5.3 ounces) cup sour cream, at room temperature
- 4 1/3 cups (498g/17.3 ounces) cake flour
- 2 1/2 cups (500g/17.7 ounces) granulated sugar
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (282g/10 ounces) unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65 degrees
- Pink gel food coloring
PASTRY CREAM FILLING
- 2 cups half and half
- 1/2 cup (99 grams/3.5 ounces) granulated sugar, divided
- 1/2 vanilla bean, halved lengthwise, seeds removed and reserved
- 1/8 teaspoon salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoon unsalted butter, cut into tablespoon size pieces
BUBBLE GUM FROSTING
- 2 cups unsalted butter, at room temperature
- 1/2 cup vegetable shortening
- Pinch of salt
- 1 teaspoon LorAnn Bubble Gum flavoring
- 1 cup heavy cream
- 6 1/2 cups (820 grams/26 ounces) powdered sugar
WHITE CHOCOLATE DRIP
- 1 cup (180 grams/8 ounces) Wilton Very White chocolate candy melts
- 1/4 cup (2 ounces) heavy cream
Instructions
BUBBLE GUM CAKE
- Adjust an oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
- In a 4 cup liquid measuring cup, whisk together the milk, egg whites, extract, flavoring and sour cream.
- In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve 1 cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved 1 cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
- Pour about half of the batter into a medium bowl and color with pink gel food coloring. Divide batter between cake pans using spring loaded ice cream scoops, alternating colors. Using a wooden skewer or butter knife, swirl figure 8 patterns in the cake batter in each pan to create a swirl design.
- Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking. Let cakes cool in their pans for 10 minutes.
- Place a sheet of plastic wrap over a plate, making sure the plastic wrap is long enough to wrap the cake in. Then invert a cake layer on to the plate. Wrap up the cake right away.
- TIP: Wrapping the cake while it’s still warm will help trap the steam in, keeping the cake moist. The plate helps keep the cake layer together. Repeat this process with the remaining two cake layers. Store the cake layers on a flat surface, such as a rimmed baking sheet in the refrigerator. Don’t store them on top of each other or the cakes will bow and won’t sit level when stacking.
PASTRY CREAM FILLING
- In a medium saucepan bring the half and half, 6 tablespoons of sugar, vanilla bean, vanilla bean seeds and salt to a simmer over medium heat, stirring frequently.
- As the half and half mixture comes to a simmer, combine the egg yolks, cornstarch and remaining 2 tablespoons sugar in a medium bowl and whisk to combine.
- Once the half and half mixture comes to a simmer, pour about 1 cup into the egg yolk mixture to temper, whisking to combine. Pour the tempered yolk mixture into the half and half mixture and whisk to combine, whisking constantly, until the pastry cream is thick, about 30 seconds.
- Remove from the heat and whisk in butter. Transfer the pastry cream to a bowl and press plastic wrap directly on the surface of the pastry cream. Refrigerate until set, at least 3 hours or up to 2 days.
BUBBLE GUM FROSTING
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed for 8 minutes. Add the bubble gum flavoring, heavy cream and place a fine mesh sieve over the mixer bowl. Gradually add the powdered sugar to the sieve and stir until it’s all sifted and in the mixer bowl.
- Reduce the mixer speed to low for one minute then increase the speed to medium-high and beat for 6 minutes until light and fluffy.
- Reserve about 3 cups of frosting in a medium bowl and color with pink gel food color.
ASSEMBLE
- Place a nonslip mat on top of a cake turntable. Place a 8 inch cake board on top. Spread a small amount of buttercream in the center to act as glue for the cake. Center one cake layer on the cake board.
- Fit a piping bag with a coupler and fill with uncolored frosting. Pipe a frosting dam around the edge of the cake.
- Spread about 2/3 cup pastry filling over the top with an offset cake spatula, spreading in an even layer until it reaches the frosting dam. Place the second cake layer on top, gently pressing to adhere. Pipe a frosting dam around the edge of the cake. And spread another 2/3 cup pastry filling over the top in an even layer. Add the third cake layer on top (bottom side up). TIP: Resist the urge to over fill the cake or your layers will start to slide.
CRUMB COATING
- Place a small dollop of buttercream on top of the cake and using your offset cake spatula, spread a thin layer of frosting over the top and sides of the cake catching any loose crumbs and sealing them in. Freeze the cake for 15 minutes or refrigerate for 30 minutes.
CAKE DECORATING
- Apply a large dollop of uncolored frosting on the top of the cake and smooth out. You should have excess frosting hanging off the edges. Line an 8-inch round acrylic disc with parchment paper and place on top of the cake, parchment paper side down, making sure the disc is even with the bottom cake board.
- Prepare two piping bags with couplers attached. (TIP: Use the same piping bag you used for your frosting dam for your uncolored frosting.) Place uncolored frosting in one piping bag and pink frosting in the other piping bag.
- Starting at the bottom of the cake, pipe a ring around the cake with one of the frostings, followed by the other frosting and work your way up, alternating with the frostings. Fill in any gaps with coordinating frosting color before smoothing out. TIP: You’ll only get about 3 turns before your stripes start to blend together.
- With a cake scraper, smooth the sides of the cake, rotating the cake on the turntable one rotation at a time, reserving the excess frosting for decorating the top of the cake. Check to see if you need to fill in any gaps with pink or uncolored frosting and with a clean cake scraper, smooth the frosting one more time. The more you smooth the cake the more the frosting will blend together, so don’t over smooth. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disc.
- With an offset spatula, carefully remove the acrylic disc on the top to the cake by sliding the spatula under the disc but over the parchment paper and gently rotating the cake turntable until the disc releases. Peel off the parchment paper.
- Use a tooth pick to clean up the edges if needed. Chill the cake in the refrigerator while you prepare the White Chocolate Drip.
WHITE CHOCOLATE DRIP
- In a microwavable bowl combined candy melts and heavy cream and microwave for 20 second intervals, stirring between each interval until melted, about 2 minutes total.
- Let chocolate cool at room temperature for about 15 to 20 minutes or until the melted chocolate reaches 85 to 95 degrees.
- Add chocolate drip to a squeeze bottle, piping bag or use a spoon to apply to the sides of the cake. Pour remaining white chocolate drip in the center of the cake and spread to meet the edges of the dripped chocolate.
- Chill the cake in the refrigerator for about 30 minutes so the chocolate drip can set before adding additional decoration.
- Place both buttercreams (colored and uncolored) in one piping bag fitted with Ateco piping tip #827 and pipe 8 swirls around the top edge of the cake. Top each swirl with sprinkles and a pink bubble gum ball. Carefully transfer cake to a cake pedestal. If you have remaining frosting, transfer the extra frosting to a piping bag fitted with a Wilton piping tip #1M and pipe a shell border along the bottom edge of the cake and serve.
Notes
Assembled cake can be stored in an airtight container at room temperature for up to 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container in the refrigerator.
Vanilla bean pastry filling can be made up to 3 days in advance, stored in the refrigerator.
Frosting is best made the day of assembly.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 753Total Fat: 54gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 205mgSodium: 348mgCarbohydrates: 57gFiber: 1gSugar: 24gProtein: 11g
*Nutrition information is an estimate and will vary.*
Candy Bar Layer Cake
Snickers is by far my favorite candy bar! So I don't know why it took me so long to create a Snickers inspired Candy Bar Layer Cake. But as they say, 'better late than never'. Get ready to devour three layers of homemade milk chocolate cake, filled with nougat filling that's topped with homemade caramel sauce, frosted with peanut butter Swiss meringue buttercream and topped with chocolate drizzle. This cake is a real treat!
Ultimate Cookies and Cream Layer Cake
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My Ultimate Cookies and Cream Layer Cake is a tantalizing masterpiece that brings together the decadence of velvety chocolate cake and the creaminess of cream cheese frosting, blended with crunchy cookie crumbs and chocolate drips. With each decadent bite, you'll savor the perfect harmony of rich, moist cake and luscious cream, all crowned with a generous pour of chocolate drips and Oreo cookies.
Chocolate Cake
Unsweetened chocolate and Dutch-processed cocoa powder are used to achieve this cake’s rich chocolate flavor. Plus, the Dutch-processed cocoa is less acidic than natural cocoa and helps with browning. Brown sugar and espresso powder also help enhance the chocolate flavor in this rich dark chocolate cake.
How To Measure Boiling Water
- Bring a saucepan full of water to a boil.
- Pour out the required amount for the recipe into a heatproof measuring cup.
Fluffy Oreo Cream Cheese Frosting Tips
- Make sure all the ingredients are beaten well before adding the cream cheese in.
- Cream cheese should be soft and cut into chunks for a smooth and lump free frosting.
- Don't over mix the frosting after adding the cream cheese or the texture will start to turn soupy.
- Mix in Oreo crumbs on low speed just until combined. TIP: Be sure to finely ground the Oreo cookies before adding them to the cream cheese frosting. Depending on the piping tip you choose to use, large cookie crumbs can jam your piping tip. You can use a rolling pin to crush the cookies in a zip top bag or use a food processor.
Chocolate Drip Tips
- Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
- Make sure the chocolate is the right temperature. It should be fluid but not warm.
- Find the spot on your cake that will be the back and run a test drip on it. If the drip slips off the cake it's too hot. If the drips clump, it's too cold.
- For more controlled drips, use a spoon or a squeeze bottle and add the drips to the sides of the cake first. I prefer using a spoon for my drips.
- Once you have your side drips done, gently pour the remaining chocolate on the top and spread out until it meets the edges. Reheat the chocolate if needed.
Cake Baking and Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Small offset cake spatula
- 8-inch acrylic round disk
- Parchment paper
- Cake scraper
- Piping bag 18"
- Piping tip #808
Ultimate Cookies and Cream Layer Cake Baking Schedule
- Day 1: Bake the chocolate cake.
- Day 2: Prepare frosting, chocolate drip, assemble and serve.
Make Ahead and Cake Storage Options
- Cake layers can be made up to one month in advance, wrapped in plastic, then in foil, and stored in the freezer. Thaw cake at room temperature.
- Cake layers can be stored in the refrigerator, wrapped in plastic for up to 3 days.
- Cream cheese frosting can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before whipping and using.
- Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Let's Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
Ultimate Cookies and Cream Layer Cake
Yield:
12
Prep Time:
1 hour
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
3 hours 20 minutes
The Ultimate Cookies and Cream Cake is made with 3 layers of homemade chocolate cake, filled and frosted with cream cheese frosting and topped with chocolate drip and Oreo cookies!
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 8-inch round cake board
- Cake turntable
- Small offset cake spatula
- 8-inch acrylic round disk
- Parchment paper
- Cake scraper
- Piping bag 18”
- Piping tip #808
CAKE
- 1 ½ cups (7 ½ ounces) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 1 ¼ cups boiling water
- 4 ounces unsweetened chocolate, chopped
- ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
- 1 teaspoon instant espresso powder or instant coffee powder
- 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
- 1 ½ cups (10 ½ ounces) packed light brown sugar
- 3 large eggs, at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 1 1/2 cups unsalted butter, at room temperature
- 4 1/2 cups cups (18 ounces) powdered sugar, sifted
- 3 teaspoons vanilla extract
- ½ teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 24 ounces cream cheese, cut into cubes and softened
- 15 Oreo cookie sandwiches (discard the cream filling) crushed fine
CHOCOLATE DRIP
- 6 ounces semi sweet chocolate, chopped
- 3/4 cup heavy cream
- 1/4 cup unsalted butter, cut into cubes
Instructions
CAKE
- Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream and vanilla extract and mix until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
- Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Let cakes cool in their pans for 10 minutes, then invert each cake on a plastic wrapped lined plate (The plastic wrap should be long enough to wrap the cake in.) and invert the cake on to the plate. Wrap the cake layer up in plastic and set on a flat surface to cool. TIP: Wrapping the cakes while they’re still warm helps lock in the moisture. BONUS TIP: Make sure to keep the cakes flat while they cool. If you stack them while they’re warm, they will cool out of shape. I like to store my cakes on a rimmed baking sheet in the refrigerator.
FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
- Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese one cube at a time and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy. Fold in the Oreo cookie crumbs.
ASSEMBLE
- Center one cake layer on a cake board and set on a cake turntable. Spread 2/3 cup cream cheese frosting on top in an even layer all the way to the edge of the cake. Place the second cake layer on top and spread another 2/3 cup frosting on top, spreading in an even layer all the way to the edge of the cake. Place the last cake layer on top (bottom side up). Spread a thin coat of buttercream over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
- Spread a generous amount of frosting over the top of the cake with a small offset cake spatula. Line an 8-inch round acrylic disk with parchment paper and place the disk on top of the cake making sure the disk and bottom cake board line up evenly.
- Apply frosting to the sides of the cake, making sure to cover the bottom cake board and top disk. Using a cake scraper, carefully, rotate the cake turntable to smooth out the frosting. Apply more frosting to any gaps and continue to rotate the turntable until the frosting is smooth and even.
- Chill the cake in the freezer or refrigerator while you make the chocolate drip.
CHOCOLATE DRIP
- Place chopped chocolate and heavy cream in a microwaveable bowl.
- Microwave in 30 second intervals, stirring after each interval until completely melted. Stir in the butter and let sit for 15 to 20 minutes before applying to the chilled cake.
- Before applying the chocolate drips, do a test drip to make sure the chocolate it the right consistency. TIP: The chocolate drip should still be fluid enough to drip but not hot enough to melt the frosting. Apply the drips all around the cake, then pour enough on top of the cake to spread and meet the drips. Chill the cake in the refrigerator for 15 minutes to set the drip. You can apply a second coat if desired.
- Once the drips have set, fit an 18” piping bag with Ateco piping tip #808 and fill with remaining frosting. Pipe 8 swirls around the top edge of the cake and place a cookie between each swirl. Transfer the cake to a cake stand and serve.
Notes
Make Ahead & Storage
Cake layers can be made up to one month in advance, wrapped in plastic, then in foil, and stored in the freezer. Thaw cake at room temperature.
Cake layers can be stored in the refrigerator, wrapped in plastic for up to 3 days.
Cream cheese frosting can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before whipping and using.
Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 907Total Fat: 70gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 209mgSodium: 523mgCarbohydrates: 64gFiber: 4gSugar: 34gProtein: 11g
*Nutrition information is an estimate and will vary.*
Homemade White Almond Sour Cream Cake
Back in the day when I was making custom cakes White Almond Sour Cream Cake was a popular flavor choice. It was a doctored box cake recipe that was perfect for stacking cakes. But now that I prefer smaller layer cakes, I wanted a homemade version.
So let me introduce you to my version of Homemade White Almond Sour Cream Cake, which has a velvety crumb and a hint of almond flavor.
Italian Cream Cake
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Although there's nothing Italian about it, you can't resist this Italian Cream Cake is a Southern beauty. It's light and fluffy and full of toasted coconut and pecans in every bite! Next, it's filled and frosted with a fluffy Cream Cheese Frosting. Lastly, this beauty is garnished with remaining toasted coconut and pecans!
How To Toast Coconut And Pecans:
- To toast the pecans, adjust an oven rack to the center position and heat oven to 350 degrees. On a rimmed baking sheet, set pecans in an even layer and bake for 10 to 15 minutes, stirring and rotating the pan half way through baking. Or, the perfect indicator of doneness is smell. Once you can smell toasted pecans it's time to take them out.
- For the toasted coconut, adjust an oven rack to the center position and heat oven to 350 degrees. On a rimmed baking sheet, set coconut in an even layer and bake for 10 to 15 minutes stirring and rotating pan at least once or more if necessary halfway through baking. You may need to stir a few times during baking to be sure all the coconut gets toasted and doesn't burn.
Italian Cream Cake Tips:
- Processed coconut helps ensure you get coconut in every bite!
- Toasted pecans enhance the flavor of this Italian Cream Cake even more.
- The cake layers can be stored wrapped in plastic wrap in an airtight cake container at room temperature or refrigerated for 3 days.
Cream Cheese Frosting Tips:
- The cream cheese needs to be very soft for this recipe or your frosting will come out lumpy. I set my cream cheese on the counter overnight and my cream cheese frosting always comes out smooth.
- Don't over beat cream cheese frosting or it will become soupy.
- Cream cheese frosting can be kept at room temperature for about 6 hours, or stored in the refrigerator for 3 days. Bring refrigerated frosting to room temperature and beat on low speed before using.
Assembly Tips:
- An easy way to garnish the sides of this cake is to take a rimmed baking sheet and pour coconut and pecans on top and mix together. Carefully pick up the cake using the cake board on the bottom. You can use a thin spatula to help lift up the cake if necessary. Holding the cake in one hand, use your other hand to generously scoop up the coconut-pecan mixture and press to adhere to the sides of the cake, working over the rimmed baking sheet to catch any fall out.
- Applying a crumb coat is helpful to catch any crumbs and to ensure the final coat of frosting is as smooth as possible and makes decorating the cake a little easier since the cake is chilled.
Plan It Out
- Day 1: Toast coconut, pecans and bake cake layers.
- Day 2: Prepare frosting, assemble and serve.
Baking and Cake Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- Food processor or blender
- Stand mixer
- Hand mixer
- 8-inch round cake board
- Cake turntable
- Piping bags
- Coupler or round piping tip
- Small offset cake spatula
- Metal cake scraper
- Ateco piping tip #827
- Wilton piping tip #1M
Lets Connect
The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!
You May Also Like:
Adapted from Vintage Cakes by Julie Richardson and The Sweetapolita Bakebook by Rosie Alyea.
Italian Cream Cake
Yield:
12
Prep Time:
1 hour 30 minutes
Cook Time:
25 minutes
Total Time:
1 hour 55 minutes
Homemade Italian Cream Cake baked with toasted coconut and pecans, filled and frosted with fluffy cream cheese frosting.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- Food processor or blender
- Stand mixer
- Hand mixer
- 8-inch round cake board
- Cake turntable
- Piping bags
- Coupler or round piping tip
- Small offset cake spatula
- Metal cake scraper
- Ateco piping tip #827
- Wilton piping tip #1M
CAKE
- 2 ½ cups lightly packed sweetened shredded coconut, toasted
- 1 cup buttermilk, at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups (10 ounces) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups (10.5 ounces) granulated sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup canola oil
- 4 large eggs, at room temperature
- ½ cup heavy cream, cold
- 2 cups pecans, toasted and chopped
CREAM CHEESE FROSTING
- 1 1/2 (12 ounces) cup unsalted butter
- 4 1/2 cups (18 ounces) powdered sugar
- 3 teaspoons pure vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
- 24 ounces cream cheese, cut into cubes, at room temperature
Instructions
CAKE
- Adjust an oven rack the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
- In a food processor, add 1 ½ cups toasted coconut (save the remaining for decorating) and process until finely ground, about 1 minute. In a 2 cup liquid measuring cup, combine processed coconut, buttermilk and vanilla and let sit until softened, about 10 minutes and set aside.
- In a large bowl whisk together the flour, baking soda and salt.
- In a bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until fluffy, about 7 minutes. Reduce the mixer speed to low and slowly add the oil and mix until combined. Add eggs one at a time mixing on low speed until just combined. Scrape down the sides of the mixer bowl with a rubber spatula as needed. Add the flour mixture in three additions, alternating with the coconut-buttermilk in 2 additions, beginning and ending with the flour mixture. Stop the mixer before the last of the flour mixture has been combined and mix with a rubber spatula by hand to be sure not to over mix the batter.
- In a large bowl, add the heavy cream and beat with a hand mixer, until soft peaks form. Gently fold in the cream to the cake batter, followed by ¾ cup toasted pecans. Save remaining pecans for decorating.
- Divide the batter among the prepared cake pans and bake for 20 to 25 minutes, or until a cake testers inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
- Remove cakes from the oven and let cool in their pans for 10 minutes on cooling racks. Invert cakes onto cooling racks and let cool completely.
FROSTING
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, lemon juice and salt. Reduce the speed to low and beat for 1 minute.
- Increase the speed to medium and beat for about 4 minutes until fluffy. Reduce the speed to medium-low and add the cream cheese and beat until smooth for about 1 minute. Do not over beat or the frosting will become soupy.
ASSEMBLE
- Place one cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 1 cup frosting on top, spreading the frosting out to the edge of the cake. Place the second cake layer on top and spread 1 cup frosting on top, spreading all the way out to the edge of the cake. Add the last cake layer on top (bottom side up) and add a thin layer of frosting over the top and sides of the cake, creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.
- Line a round 8-inch round acrylic disk with parchment paper. Apply a generous amount of frosting on top of the crumb coated cake and spread in an even layer all the way to the edge. Place the acrylic disk on top (parchment paper side down) and press gently to adhere. Make sure the disk lines up with the bottom cake board.
- Fit a piping bag with a coupler or round piping tip and fill the bag with frosting. Pipe the frosting onto the sides moving up and down and rotating the turntable as needed. Using a small offset cake spatula, spread out the frosting, covering the entire side of the cake. There should be no cake showing through. Place a heated (heated under hot water and wiped dry) metal cake scraper on the side of the cake by touching the bottom cake board and top cake disk and carefully rotate the turntable to smooth out the frosting. Keep doing this until the sides are even and smooth. Save remaining frosting for decorating.
- Combine the remaining toasted coconut and pecans together in a zip lock bag. Over a rimmed baking sheet, carefully pick up the cake, holding the cake in one hand by the bottom cake board. With your other hand apply the coconut-pecan mixture to the sides of the cake until completely covered. Place the cake back in the freezer for another 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disk. Save excess coconut-pecan mixture for decorating.
- Place the chilled cake back on the cake turntable and carefully insert a small offset cake spatula under the acrylic disk, but over the parchment paper. Carefully rotate the turntable until the disk releases. Peel off the parchment paper and smooth out the top of the cake with more frosting if needed.
- Place cake on a serving platter and add remaining frosting into a piping bag fitted with Ateco piping tip #827. Pipe swirls on the top edge of the cake. Place any remaining frosting into another piping bag, fitted with Wilton piping tip #1M. Pipe a shell border around the bottom edge of the cake. Sprinkle coconut-pecan mixture over the center of the cake and serve.
Notes
Store assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Cake layers can be stored wrapped in plastic wrap in the refrigerator for up to 3 days.
Cream cheese frosting is best made the day of assembly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 859Total Fat: 67gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 182mgSodium: 582mgCarbohydrates: 56gFiber: 4gSugar: 29gProtein: 12g
*Nutrition information is an estimate and will vary.*
Spiced Carrot Cake with Vanilla Bean Cream Cheese Frosting
Spiced Carrot Cake with Vanilla Bean Cream Cheese Frosting is the perfect way to spice up the traditional carrot cake. It's 3 layers of homemade Spiced Carrot Cake, frosted and filled with fluffy Vanilla Bean Cream Cheese Frosting.
Spiced Carrot Cake Spices
I'd like to introduce the star spices that take this Spiced Carrot Cake to the next level!
- ground cinnamon
- freshly ground nutmeg
- ground cloves
Great Additions to Spiced Carrot Cake with Vanilla Bean Cream Cheese Frosting
- 1 1/2 cups toasted chopped pecans or walnuts(add with the carrots)
- 1 cup raisin(add with the carrots)
Baker's Note: If you add nuts and raisins increase baking time by about 10 minutes.
How to Achieve Super-Smooth and Lump Free Vanilla Bean Cream Cheese Frosting
- Make sure your cream cheese is very soft.
- Add the cream cheese after all other ingredients have been beaten well.
How to Make Candied Carrots
- 1/3 cups granulated sugar
- 1/6 cups water
- 1/3 cup shredded carrots
For the full recipe check out my favorite YouTuber Ann Reardon from How To Cook That!
Plan It Out
- Day 1: Bake Spiced Carrot Cake layers
- Day 2: Prepare Vanilla Bean Cream Cheese Frosting, assemble cake and serve.
How to Store Spiced Carrot Cake
Store assembled cake in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Let's Connect
You can find The Cake Chica on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.
Homemade Spiced Carrot Cake flavored with ground cinnamon, nutmeg, cloves and carrots. Topped with fluffy Vanilla Bean Cream Cheese Frosting. CAKE STORAGE: Cake can be stored in the refrigerator in an air tight container for up to 3 days. Bring to room temperature before serving. FROSTING STORAGE: The frosting will keep covered at room temperature for up to 6 hours, and then refrigerated in an airtight container for 3 days. Bring chilled frosting to room temperature and beat on low speed to soften. *Nutrition information is an estimate and will vary.*
Spiced Carrot Cake with Vanilla Bean Cream Cheese Frosting
Yield:
8
Prep Time:
30 minutes
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
2 hours 50 minutes
Ingredients
SPECIAL TOOLS
CAKE
FROSTING
Instructions
CARROT CAKE
VANILLA BEAN CREAM CHEESE FROSTING
ASSEMBLE
Notes
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 1339Total Fat: 113gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 62gCholesterol: 289mgSodium: 816mgCarbohydrates: 71gFiber: 3gSugar: 30gProtein: 14g
The Cake Chica's Central Texas Home Renovation
Welcome to The Cake Chica's Central Texas Home Renovation post! We've officially closed on our central Texas home in Kyle and will be moving back to the Houston area very soon. I meant to update my blog as soon as we updated each room but I just never got around to doing it, because there was just so much to do and I honestly just got overwhelmed.
But before my husband and I leave this charming home I wanted to write a blog post of all the work we put into this house. It's truly been a labor of love.
...Pina Colada Cupcakes
Get ready for summertime by baking these Pina Colada Cupcakes for your next pool party or cook out. To give the cupcakes a Pina Colada flavor, I used coconut rum and cream of coconut in the batter.
Note: Cream of coconut and coconut cream are not the same thing and can't be used interchangeably.
Next, I added tropical fruit filling and topped each cupcake with coconut Swiss meringue buttercream that's flavored with coconut extract and sweetened cream of coconut. For the finishing touch I garnished each cupcake with toasted coconut flakes, a maraschino cherry and a fresh pineapple wedge. If these Pina Colada Cupcakes don't have you ready for summer, I don't know what will?
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Margarita Layer Cake
I've got a real treat for you this week! With Cinco de Mayo right around the corner I was inspired by one of the most popular cocktails here in Texas, the margarita! Of course my favorite margarita is in cake form. Bring something different to your Cinco de Mayo celebration this year like this Margarita Layer Cake!
Margarita Layer Cake
This homemade Margarita Layer Cake is flavored with freshly squeezed lime juice, lime zest and of course a little bit of tequila! To help bring out the lime flavor of the cake even more, I chose a homemade lime curd for the filling in this cake. Lastly, I topped the cake with an orange Swiss meringue buttercream flavored with Cointreau. All the flavors of your favorite margarita in cake form!
Lime Curd
My lime curd is super simple to make, and best of all it can be made up to a week in advance!
- Combine eggs, sugar, salt, lime juice, and zest in a small saucepan.
- Cook over low heat for 15 to 20 minutes until the mixture thickens.
- Remove the curd from the heat and stir in the butter.
- Strain the curd through a fine mesh sieve over a small bowl to remove the solids that may have formed while cooking.
- Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
Orange Swiss Meringue Buttercream
Swiss meringue buttercream is my ultimate favorite frosting. Why? Because it's light and airy without being overly sweet. And it's easy to incorporate different flavors to fit your cake flavor. For my Margarita Layer Cake I simply added Cointreau to the frosting for a hint of orange flavor.
Here are a few tips to making sure your Swiss meringue buttercream comes out perfectly every time!
- Make sure your mixer bowl is super clean by wiping it down before using. There should be no grease of any kind or your egg whites may not whip up properly.
- Your egg whites should be free of egg yolk. If even a little bit of egg yolk gets in your egg whites, your egg whites will not whip up properly.
- Whisk the egg whites and sugar together well or the egg whites could start cooking on their own.
- Be sure your butter is cut into tablespoon sized pieces and is at room temperature before using. If your butter is too cold, your buttercream could curdle or separate.
- Your buttercream should be as smooth as possible before adding to your cake. Reduce your mixer speed to low during the last minute of mixing to remove as many air bubbles as possible.
Cake Assembly Tips
- I'm a firm believer in "mise en place" which means "everything in place". It's important to have all your stars (components) in place. Be sure to have your first cake layer on a turntable or cake pedestal, your filling ready to go, your buttercream in a piping bag for piping your frosting dam, and your garnishes ready if using.
- I use 1/2 cup of lime curd between each layer. That means I use a 1/2 cup measuring cup to be as precise as possible and to make sure I don't over fill the cake.
- Don't skip the frosting dam, this will help ensure your filling won't spill out on to the sides of the cake.
- Another step you don't want to skip is the crumb coat. This helps keep any loose crumbs from getting into the final frosting of the cake.
- If you're using fresh limes for garnishes, be sure not to place them on the cake until the day you plan to serve the cake or they will dry out.
- To help prop the mini tequila bottles I used toothpicks on the back side to help them stand up. Be sure to remove the toothpicks before serving!
Plan It Out
Here is what my schedule looked like for making this cake. Be sure to check out the "Make Ahead" section to plan your schedule.
- Day 1: Bake the cake layers and prepare the lime curd.
- Day 2: Prepare the orange Swiss meringue buttercream, assemble cake and serve.
Make Ahead
The cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
The lime curd can be made up to 1 week ahead, stored in an airtight container.
The orange Swiss meringue buttercream can be made up to 10 days in advance, stored in an airtight container. Bring buttercream to room temperature before remixing.
Let's Connect
The Cake Chica is on Facebook sharing sneak peeks of recipes to come, Instagram for your food porn desires and Pinterest for your board pinning needs.
You May Also Like
Jalapeno Margaritas
Blue Lagoon Cocktail
White Cupcakes with Mixed Berry Filling
Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar
Margarita Layer Cake
Yield:
12
Prep Time:
30 minutes
Cook Time:
50 minutes
Additional Time:
4 hours
Total Time:
5 hours 20 minutes
Homemade Margarita Layer Cake baked with fresh lime juice, lime zest and tequila, filled with lime curd filling and topped with orange Swiss meringue buttercream flavored with Cointreau.
Ingredients
SPECIAL TOOLS
MARGARITA CAKE
- 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups (10.5 ounces) granulated sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons lime zest
- 6 large egg whites, divided
- 2 1/2 cups (12.5 ounces) all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons whole milk, at room temperature
- 6 tablespoons fresh lime juice from about 6 limes
- 4 tablespoons tequila
LIME CURD
- 3 whole eggs
- 3/4 cup (5.25 ounces) granulated sugar
- Pinch of salt
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 4 tablespoons unsalted butter, cut into tablespoon sized pieces
ORANGE LIQUEUR SWISS MERINGUE BUTTERCREAM
- 1/2 cup plus 2 tablespoons egg whites
- 1 1/4 cups (8.75 ounces) granulated sugar
- 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup Cointreau
Instructions
MARGARITA CAKE
- Adjust an oven rack to the middle position and heat oven to 350 degrees.
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter and sugar together on medium-high speed for about 5 minutes or until light and fluffy. Add the sour cream, vanilla extract and lime zest and mix until combined. Add 2 egg whites and mix until combined. Add the remaining 4 egg whites and mix until combined. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder and salt. In a 2 cup liquid measuring cup, combine the milk, lime juice and tequila. Add half of the flour mixture to the batter and mix to combine. Add the milk mixture and mix until combined. Add the remaining flour mixture and mix until combined, scraping down the sides of the bowl as needed.
- Divide the batter evenly among the prepared cake pans and bake for 20 to 25 minutes, or until a wooden skewer inserted in the center comes out with a few moist cake crumbs attached, rotating the pans halfway through baking. Remove cake layer from the oven and allow cakes to cool in their pans for 10 to 15 minutes. Then, invert cakes on to cooling racks to cool completely.
LIME CURD
- In a medium sized saucepan, whisk together the eggs, sugar, salt, lime juice and zest.
- Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
- Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
ORANGE LIQEUER SWISS MERINGUE BUTTERCREAM
- In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
- Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract and orange liqueur. Once combined, turn the mixer speed to medium-high and beat until buttercream is smooth, about 4 minutes. Reduce the mixer speed to low and beat for 1 more minute to remove as many air bubbles from the buttercream as possible.
ASSEMBLE
- Fit Ateco piping tip #827 on a piping bag and fill with about 1 cup buttercream. Place one cake layer on a cake board and place on a turntable or cake pedestal. Pipe a buttercream dam around the edge of the cake. Add about 1/2 cup lime curd to the center and spread it out until it reaches the buttercream dam.
- Place the second layer of cake on top and repeat the above process. Lastly, place the third cake layer on top (bottom side up). Apply a thin coat of buttercream over the top and sides of the cake to crumb coat it. Refrigerate the cake for about 15 to 20 minutes.
- Frosting the cake with the remaining buttercream and place any extra buttercream in the piping bag for decorating. Once the cake is completely covered in buttercream, chill it in the refrigerator for 15 to 20 minutes.
- Decorate the cake with the remaining buttercream in the piping bag. Add mini bottles of alcohol, limes slices and sanding sugar if desired.
Notes
The cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
The lime curd can be made up to 1 week, stored in an airtight container.
The orange Swiss meringue buttercream can be made up to 10 days in advance, stored in an airtight container. Bring buttercream to room temperature before remixing.
Assembled cake can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 455Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 118mgSodium: 398mgCarbohydrates: 43gFiber: 2gSugar: 15gProtein: 8g
*Nutrition information is an estimate and will vary.*
White Cupcakes with Mixed Berry Filling
With the weather warming up outside, it's nice to have a lighter option for dessert in the hot summer months. My White Cupcakes with Mixed Berry Filling are the perfect 'something sweet' that's not too heavy. Plus, the fresh berries on top give them a refreshing twist.
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