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.
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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!
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Adapted from Vintage Cakes by Julie Richardson and The Sweetapolita Bakebook by Rosie Alyea.
Homemade Italian Cream Cake baked with toasted coconut and pecans, filled and frosted with fluffy cream cheese frosting.
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 is an estimate and will vary.*
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.
I'd like to introduce the star spices that take this Spiced Carrot Cake to the next level!
Baker's Note: If you add nuts and raisins increase baking time by about 10 minutes.
For the full recipe check out my favorite YouTuber Ann Reardon from How To Cook That!
Store assembled cake in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.
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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
No Ratings
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
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.
...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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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!
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!
My lime curd is super simple to make, and best of all it can be made up to a week in advance!
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!
Here is what my schedule looked like for making this cake. Be sure to check out the "Make Ahead" section to plan your schedule.
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.
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Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar
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.
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 is an estimate and will vary.*
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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UPDATE: 3/15/2023 - Toasted Coconut Caramel Layer Cake recipe remains the same, however; I've changed the cake decoration, added a few updated pictures and added a few more helpful tips in the post!
You're in for a real treat with this recipe. This Toasted Coconut Caramel Layer Cake is inspired by one of my favorite Girl Scout cookies, Caramel deLites, also known as Samoa's depending on your location.
It's three layers of light and slightly sweet caramel cake layers. In between the layers is a thick and sweet toasted coconut filling. For the buttercream I chose a lightly sweetened coconut Swiss meringue buttercream. And for all the fun garnishes I scooped up some toasted coconut flakes on the sides of the cake and topped it with some fudge drizzle and Caramel deLite cookies!
This Caramel Cake recipe uses the reverse creaming method, which is my favorite method for making layer cakes that are tender but sturdy with an ultra fine crumb.
Reverse creaming is when you combine the dry ingredients with the butter, instead if creaming together the butter and sugar which is the traditional way. During the reverse creaming process, the butter coats the flour which helps to develope a cake that is tender with a fine crumb.
Plus, using the reverse creaming method doesn't create a cake dome that most cakes get when baked using the traditional creaming method.
This Toasted Coconut Filling could be my favorite part of the cake with the exception of the Caramel deLite cookies. It's a thick and sweet filling that compliments the lightly sweetened cake layers. And the toasted coconut is reminiscent of those Caramel deLite cookies.
To add some coconut flavor to the traditional Swiss meringue buttercream, I added some coconut extract and cream of coconut. IMPORTANT NOTE: Cream of coconut and coconut cream are not the same and can't be used interchangeably. The cream of coconut is very sweet so add sparingly. Start with 1/4 cup and add up to 1/2 cup according to your taste.
Add as much or as little as you like of the fudge sauce. You'll have plenty to work with. You could also serve the fudge sauce on the side. The great thing about this fudge sauce is you can make it up to 2 weeks in advance! Just store it in the refrigerator and microwave it until it's a pourable consistency.
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Adapted from The Magnolia Bakery Handbook by Bobbie Lloyd
Toasted Coconut Caramel Layer Cake is inspired by Caramel deLites or Samoa's. It's three layers of caramel cake filled with toasted coconut and frosted with coconut Swiss meringue buttercream. For the finishing touch it's drizzled with fudge sauce and garnished with toasted coconut flakes and Caramel deLite cookies!
MAKE AHEAD:
Caramel Cake Layers can be made up to 3 days in advance, wrapped in plastic wrap and stored an airtight container at room temperature or in the refrigerator.
Coconut Filling can be made up to 1 week in advance, stored in an airtight container in the refrigerator.
Swiss Meringue Buttercream can be made up to 10 days in advance, stored in an airtight container in the refrigerator. Bring to room temperature before remixing.
Fudge Sauce can be made up to 2 weeks in advance stored in an airtight container in the refrigerator. Heat up before using.
CAKE STORAGE:
Assembled cake can be stored in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.
*Nutrition information is an estimate and will vary.*
Recipe Update: 6/24/2022 the recipe for the cake layers, filling and frosting remain the same. The only update I made was to the cake decorating and I've added more process shots of the recipe.
You're going to love this Lemon Blueberry Layer Cake. It's based off my White Cake with Strawberry Filling recipe. It uses the same white cake with lemon flavoring and lemon zest added to the cake batter.
To enhance the lemon flavor I opted for a sweet blueberry filling and frosted the cake with a fluffy lemon cream cheese frosting. Lastly, I garnished the cake with candied lemon peel.
This filling recipe is easy to adapt to your favorite fruit filling. Simply switch out the frozen blueberries for another frozen fruit and proceed with the recipe.
If you don't have lemon emulsion on hand you can substitute it with 3 tablespoons freshly squeezed lemon juice added into the wet ingredients. And add one more tablespoon of lemon zest for a total of 2 tablespoons in to the flour mixture when making this Lemon Blueberry Layer Cake.
It's a thin layer of frosting that seals in any stray crumbs before adding the second layer of buttercream to the cake.
Line an 8-inch acrylic disc with parchment paper. Center the disc (parchment side down) on the top of the cake, making sure the disc and the bottom cake board line up. Apply frosting to the sides of the cake, covering up the bottom cake board completely. Using a cake scraper, smooth the frosting by rotating the cake turntable, cleaning your scraper with each rotation. Once the sides are smooth, place the cake back in the refrigerator for 15 minutes before removing the acrylic disc.
Day 1: Prepare candied lemon peel.
Day 2: Bake cake layers and prepare blueberry filling.
Day 3: Make frosting, assemble, decorate and serve.
Candied lemon peel can be made up to 7 days in advance, stored in an airtight container at room temperature.
Blueberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
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Three layers of lemon cake filled with blueberry filling and frosted with fluffy cream cheese frosting and garnished with candied lemon peel..
Candied lemon peel can be made up to 7 days in advance, stored in an airtight container at room temperature.
Blueberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 3 days in advance, wrapped in plastic, stored in an airtight container in the refrigerator.
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 is an estimate and will vary.*
This is your favorite campfire snack in cupcake form! And in my opinion these are far better than the traditional S'more. I usually find S'mores to be a little on the sweet side. But these cupcakes are light and airy. And made with a Cinnamon Cake that's filled with a sweet Chocolate Fudge Filling and frosted with Marshmallow Frosting. For garnish I used my kitchen torch for roasting the decorative ridges on the Marshmallow Frosting and topped each cupcake off with graham cracker crumbs. Needless to say, you're in for a real treat with these Roasted S'mores Cupcakes!
Peanut butter lovers can unite over these Awesome Peanut Butter Sandwich Cookie Cupcakes! I got my inspiration to create these cupcakes from the ever popular Girl Scout Cookies. You know the Peanut Butter Sandwich cookies. They've always been one of my favorites.
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The Best Chocolate Mint Cookie Layer Cake Recipe has 3 layers of dark and rich chocolate cake with a hint of mint flavor. Next it's soaked in a Fresh Mint Syrup for an extra punch of flavor. Lastly, the cake is filled and frosted with a light and airy Whipped Ganache frosting and topped with a Dark Chocolate Drizzle!
The guest star in this cake are those beloved Thin Mints that are so popular this time of year. If you happen to stumble upon this recipe and Thin Mints are not in season, check out the list below for some suitable alternatives.
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 The Best Chocolate Mint Cookie Layer Cake Recipe!
Bring a small saucepan of water to a boil, then measure out the desired amount.
For an extra layer of mint flavor, I added some Fresh Mint Syrup on top of each cake layer. You can add as much or as little as you like. Don't feel like you have to use all of it. The syrup is pretty strong in flavor.
Try using fresh basil, rosemary or thyme in place of the mint for additional variations for other cake recipes.
The whipped ganache in this cake is light and silky with a kick of real chocolate flavor. Best of all it's simple to make but take note, it needs at least 6 hours to chill before whipping. I prefer to let it chill in the refrigerator overnight, so plan accordingly.
I couldn't resist adding a Dark Chocolate Drip to this cake (and of course chocolate mint cookies)! It's the perfect final touch. And best of all, it's incredibly easy to make. You only need 3 ingredients.
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Three layers of dark chocolate cake baked with a hint of mint flavor and filled and frosted with Whipped Ganache and garnished with Dark Chocolate Drizzle with chocolate mint cookies.
Storage: Cake can be stored in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.
*Nutrition information is an estimate and will vary.*
