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Pumpkin Pie Cupcakes

These Pumpkin Pie Cupcakes bring all the cozy vibes of fall in one adorable, handheld dessert. Think creamy pumpkin spice filling, fluffy texture, and that irresistible pie-meets-cupcake mashup you didn’t know you needed.

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AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Three quarter angle of Pumpkin Pie Cupcakes with garnishes and bottle of milk.

Why You'll Love This Recipe

  • Smells amazing while baking!
  • Moist, tender crumb with fall spices.
  • They look gorgeous on a dessert table.
  • Great make-ahead dessert for the holidays.
Three quarter close up of Pumpkin Pie Cupcakes on gold cake stand.

Ingredients Overview

Here's a quick run down of the star ingredients for these Pumpkin Pie Cupcakes

  • Canned Pumpkin Puree - real pumpkin for that classic flavor
  • Fall Spices - homemade spice blend of cinnamon, nutmeg, ginger and cloves.
  • Brown Sugar - for a warm caramel note
  • Pie Crust Garnish - for a crispy bite reminiscent of a traditional pie
  • Graham Cracker Crumbs - just another layer of texture to bring these Pumpkin Pie Cupcakes together
Pumpkin Pie Cupcakes on gold cooling rack with graham crackers in the foreground.

Pumpkin Cupcake Ingredients

  • All-purpose flour: gives the cake its structure, crumb and texture
  • Baking powder: helps the cupcakes rise
  • Fall spice blend: gives the cupcakes their fall flavor
  • Salt: enhances flavor
  • Vegetable oil: helps the cupcakes remain tender and moist and creates a softer crumb when cooled.
  • Brown sugar: gives the cupcakes a bit of a caramel flavor
  • Granulated sugar: incorporates well in the cake batter and helps give the cupcakes its sweetness
  • Eggs: bind, thicken, emulsify and leaven
  • Canned pumpkin puree: adds moisture, richness, flavor and color
Overhead shot of Pumpkin Pie Cupcakes ingredients.
Overhead shot of dry ingredients for Pumpkin Pie Cupcakes.
Overhead shot of wet ingredients for Pumpkin Pie Cupcakes.
Overhead shot of completed cupcake batter for Pumpkin Pie Cupcakes.

Baking Tips for Success

  • Use room temperature eggs for smoother mixing
  • Don't over mix the batter to keep the cupcakes tender
  • Bake cupcakes in the middle rack for even baking
  • Let them cool completely before frosting
  • Don't over bake. Check the cupcakes about 5 minutes before they're done baking and insert a toothpick in the center of the cupcakes. There should be a few moist crumbs attached.
  • Rotate the pan about 5 to 10 minutes before the cupcakes should be done.
  • Opening the oven door before the cupcakes have had time to build their structure could result in the cupcakes collapsing. Gently close the oven door.
Overhead shot of Pumpkin Pie Cupcakes batter in cupcake pan.
Overhead shot of baked Pumpkin Pie Cupcakes in cupcake pan.

Buttercream Tips

  • Butter should be room temperature or slightly warmer, but not too warm. I leave my butter out on the counter the night before, and then whip up my buttercream the next morning.
  • Make sure your mixer bowl and whisk are clean before using. Be sure there are no traces of grease and that the egg whites are yolk free.
  • Be sure to stir the egg whites and sugar together well before heating or the eggs may start to cook on their own.
  • Always be sure the water stays at a simmer for your double boiler and that the bottom of the bowl does not touch the simmering water.
  • Test the temperature of the outside of your mixer bowl with your inner wrist instead of the palm of your hand for a more accurate temperature.
  • The buttercream should be as smooth as possible. Let the mixer run on low speed to get any remaining air bubbles out before using.
Overhead shot of buttercream ingredients for Pumpkin Pie Cupcakes.
Overhead shot of cooked egg whites for buttercream for Pumpkin Pie Cupcakes
Overhead shot of whipped egg whites for buttercream for Pumpkin Pie Cupcakes.
Overhead shot of completed buttercream for Pumpkin Pie Cupcakes.

Whipped Cream Overview

This brown sugar whipped cream takes things up a notch! The hint of molasses from the brown sugar gives it a warm sweetness, while graham cracker crumbs add just the right touch of texture and flavor.

Baking Schedule

  • Day 1: Bake cupcakes and make pie crust garnish.
  • Day 2: Prepare the buttercream and whipped cream. Decorate and serve.
Close up of Pumpkin Pie Cupcakes with bite on white plate.

Baking and Cake Decorating Tools

Piping buttercream on to Pumpkin Pie Cupcakes.
Sprinkling graham cracker crumbs on top of Pumpkin Pie Cupcakes.
Adding pie crust garnish on top of Pumpkin Pie Cupcakes.

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Suggested Recipes

Adapted from Layered by Tessa Huff

Three Pumpkin Pie Cupcakes on a white plate with bite and milk bottle.

Pumpkin Pie Cupcakes

Yield: 24 cupcakes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Homemade pumpkin cupcakes topped with graham cracker buttercream and whipped cream, garnished with a pie crust star.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Leaf-shaped cutter
  • Piping tip #827
  • Piping tip #1M
  • Piping bags

CUPCAKES

  • 3 cups (15 ounces/426 grams) all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon table salt
  • ¼ teaspoon ground cloves
  • ¾ cup plus 2 tablespoons vegetable oil
  • 1 ½ cup (10.5 ounces/297 grams)firmly packed light brown sugar
  • ½ cup (3.5 ounces/99 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 1 15 ounce can pumpkin puree

GARNISH

  • 1 store bought pie dough
  • Freshly grated nutmeg

BUTTERCREAM

  • 1 cup large egg whites (about 8)
  • 2 cups (14 ounces/396 grams) granulated sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract
  • 1 ¼ cup (5.2 ounces/150 grams) graham cracker crumbs (have extra crumbs for decorating)
  • ¾ teaspoon ground cinnamon

WHIPPED CREAM

  • 1/2 cup (3.3 ounces/99 grams) brown sugar
  • Pinch table salt
  • 1 ½ cups heavy cream
  • 2 teaspoons vanilla extract

Instructions

CUPCAKES

  1. Adjust an oven rack to the center of the oven and heat to 350 degrees. Line cupcake pans with cupcake liners and set aside.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, salt and cloves and set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix together the oil and sugars on medium speed for 2 minutes. Reduce the speed to medium-low and add the eggs one at a time, scraping the sides of the bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture in two batches and mix until just combined. Add the pumpkin puree and mix on low speed until combined, about 30 seconds. Give the batter a final stir by hand with a rubber spatula and evenly divide batter into prepared cupcake pans, filling about two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs attached, rotating pans halfway through baking. Let cupcakes cool in their pans on wire racks for 10 minutes, then invert on wire racks to cool completely.

GARNISH

    Adjust an oven rack to the center position and heat oven to 400 degrees. On a lightly floured work surface, roll out the pie dough and cut small fall-themed shapes using a small cookie cutter. Place shapes on a baking sheet lined with parchment paper. Grate a sprinkle of nutmeg over each shape and bake until the edges turn golden, about 5 minutes. Let cool on wire racks and set aside to cool before using.

BUTTERCREAM

  1. Place egg whites and sugar in the bowl of a stand mixer. Whisk together by hand to combine. Fill a medium saucepan with about 2 inches of water and heat over medium-high heat. Once the water comes to a simmer, place mixer bowl on top making sure the bottom of the bowl does not touch the water. Attach a thermometer to the bowl and heat egg white mixture until it reaches 160 degrees, stirring frequently.
  2. Once the egg white mixture reaches 160 degrees, transfer the mixer bowl to the mixer stand fitted with the whisk attachment and beat the egg white mixture on medium-high speed until it holds medium-stiff peaks, about 8 to 10 minutes. Switch the whisk attachment for the paddle attachment and with the mixer on low speed add the butter one tablespoon at a time then add the vanilla extract. Once combined, add the graham cracker crumbs and cinnamon and turn up the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes.

WHIPPED  CREAM

  1. In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, salt, cream and vanilla extract and mix on medium-low speed for about 1 minute or until the sugar has dissolved. Increase the speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes.

ASSEMBLE

  1. Fit a #827 Ateco piping tip in a piping bag and fill with buttercream. Pipe a buttercream swirl on top of each cupcake. In another piping bag fitted with a Wilton 1M piping tip fill with whipped cream and pipe a small star on top of the buttercream. Garnish each cupcake with a pie crust garnish and serve immediately.

Notes

STORE: Unfrosted cupcakes can be stored in an airtight cake container at room temperature for up to 3 days. Frosted cupcakes can be stored in the refrigerator in an airtight cake container for up to 3 days. Bring to room temperature before serving. Add whipped cream and pie crust star right before serving for best results.

Buttercream may be stored in an airtight container in the refrigerator for up to 10 days, or in the freezer for up to 2 months. Thaw frozen buttercream in the refrigerator and bring to room temperature before remixing.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 2mgSodium: 29mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 3g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

 

Black Velvet Halloween Cupcakes

These Black Velvet Halloween Cupcakes are hauntingly beautiful and wickedly delicious!

Get ready to sink your teeth into dark black velvet cake filled with marshmallow filling and topped with silky black cocoa buttercream and Halloween sprinkles.

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Three quarter angle of Black Velvet Halloween Cupcakes on slate serving plate.

Why You'll Love This Recipe

  • Dark and festive cupcakes with rich chocolate flavor
  • Light cake with homemade marshmallow filling to bring it all together
  • Easy-to-make black buttercream that gets its color naturally from black cocoa powder
  • Only 2 teaspoon of black food color in the batter
  • A show-stopping treat that's as fun to look at as it is to eat
Close up shot of single Black Velvet Halloween Cupcake.

Ingredient Highlights

  • Black Cocoa Powder – gives that intense color and deep chocolate flavor.
  • Buttermilk – keeps the cupcakes tender and moist.
  • Black Food Coloring – only a touch needed for dramatic effect.
  • Marshmallow Filling – soft and sweet contrast to the dark cake.
  • Black Buttercream – rich, smooth, and made with a balance of cocoa and butter.
  • Optional: Halloween sprinkles for a festive finish.
Overhead shot of cake ingredients for Black Velvet Halloween Cupcakes.
Cake ingredients
Overhead image of marshmallow filling ingredients for Black Velvet Halloween Cupcakes.
Marshmallow filling ingredients
Overhead shot of black buttercream ingredients for Black Velvet Halloween Cupcakes.
Buttercream ingredients

Black Velvet Cupcake Tips

  • Make sure all ingredients are room temperature.
  • Measure out the cupcake batter into the cupcake pan for even baking.
  • Check cupcakes around 5 minutes before they should be about done baking, so they don't over bake.
  • A toothpick inserted into the centers should come out with a few moist crumbs attached.
Overhead shot of completed cake batter for Black Velvet Halloween Cupcakes.

Marshmallow Filling Tips

  • Be sure that your egg whites are free from any egg yolk or the egg white won't whip up.
  • Use a candy thermometer for the most accurate temperature reading.
Overhead shot of completed marshmallow filling for Black Velvet Halloween Cupcakes.

Black Buttercream Tips

  • For super-smooth buttercream don't skip the sifting process.
  • Reduce the mixer speed to low during the last 1-2 minutes of mixing to help get the air bubbles out.
  • The buttercream will start to crust as it sits.
Overhead shot of completed black buttercream for Black Velvet Halloween Cupcakes

Cupcake Assembly

Insert tip of paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone portion, leaving a circular disk of cake. Fill cupcakes with 1 tablespoon marshmallow filling and replace tops.

Fit a piping bag with Ateco piping tip #827 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Top the cupcakes with a Halloween sprinkles and serve.

Three quarter angle of filling the Black Velvet Halloween Cupcakes.
Three quarter angle filled Black Velvet Halloween Cupcakes.
Three quarter angle of Black Velvet Halloween Cupcakes being frosted.
Three quarter angle of Black Velvet Halloween Cupcakes frosted.

Baking Schedule

  • Day 1: Bake cupcakes
  • Day 2: Make filling, frosting, decorate and serve.
Wide open shot of Black Velvet Halloween Cupcakes scene.

Baking and Cake Decorating Tools

Close up shot of bitten Black Velvet Halloween Cake with marshmallow filling.

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Adapted from The Sweetapolita Bakebook by Rosie Alyea

Three quarter angle of Black Velvet Halloween Cupcakes on slate serving plate.

Black Velvet Halloween Cupcakes

Yield: 24
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

Rich black velvet cupcakes filled with fluffy marshmallow filling and topped with silky black buttercream and Halloween sprinkles. Spooky, elegant, and delicious!

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pan
  • 24 black cupcake liners
  • Stand mixer
  • Spring loaded ice cream scoop (3 tablespoons)
  • Candy thermometer
  • Piping bags
  • Round piping tip or coupler
  • Ateco piping tip #827
  • Halloween sprinkles

CUPCAKES

  • 3 cups cake flour (12 ounces/345 grams)
  • 1 teaspoon baking powder
  • 1 teaspoons Dutch-processed cocoa powder
  • 3/4 teaspoon salt
  • 1/2 cup (8 tablespoons/115 grams) unsalted butter, at room temperature
  • 2 cups (14.5 ounces/410 grams) superfine sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons Red Velvet Bakery Emulsion
  • 2 teaspoons Super Black AmeriColor gel food color
  • 3 large eggs, at room temperature
  • 1 1/2 cups buttermilk, at room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar

MARSHMALLOW FILLING

  • 1/2 cup (3.5 ounces/99 grams) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 cup water
  • 2 large egg whites
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon marshmallow flavoring, optional

BLACK BUTTERCREAM

  • 1 1/2 cups (4.5 ounces/232 grams) Dutch-processed black cocoa powder, such as The Cocoa Trader
  • 2 pounds (32 ounces/907 grams) powdered sugar
  • 2 cups (4 sticks/452 grams) unsalted butter, at room temperature
  • 1 cup (8 fluid ounces/240 grams) heavy cream
  • 1 tablespoon vanilla extract
  • Black gel food coloring, optional

Instructions

CUPCAKES

  1. Adjust and oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
  2. In a large bowl, whisk together flour, baking powder, cocoa powder and salt and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil, emulsion and food coloring on medium speed until light and fluffy, about 8 minutes. Add the eggs, one at a time mixing until just combined. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions, mixing until combined.
  4. In a small bowl, combine the baking soda and vinegar, and quickly whisk into the batter. Using a 3 tablespoon spring loaded ice cream scoop, divide the batter evenly between prepared cupcake pans.
  5. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached, rotating pans a little over halfway through baking.
  6. Let the cupcakes cool in their pan for 10 minutes, then invert on to wire racks to cool completely.

MARSHMALLOW FILLING

  1. In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
  2. While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks. If your syrup is not close to reaching temperature then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
  3. Once the sugar syrup has reaches 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.


BLACK BUTTERCREAM

  1. Sift the cocoa powder and powdered sugar into a large bowl and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until light and fluffy.
  3. Lower the mixer speed to low and add the heavy cream, vanilla and salt.
  4. While the mixer is still running, slowly add the cocoa mixture 1 cup at a time, until all has been added. Increase the mixer speed to medium and mix until creamy and combined, about 1 to 2 minutes. At this point you can add black gel food coloring on low speed to achieve the amount of darkness you want in your buttercream. Do not over mix.

ASSEMBLE

  1. Insert tip of paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone portion, leaving a circular disk of cake. Fill cupcakes with 1 tablespoon marshmallow filling and replace tops.
  2. Fit a piping bag with Ateco piping tip #827 and fill with frosting. Pipe a swirl of frosting on top of each cupcake. Top the cupcakes with a Halloween sprinkles and serve.

Notes

Assembled cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Cupcakes can be baked 3 days ahead of time.

Filling and Buttercream is best made the day of assembly and serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1456Total Fat: 74gSaturated Fat: 29gTrans Fat: 3gUnsaturated Fat: 39gCholesterol: 137mgSodium: 985mgCarbohydrates: 196gFiber: 6gSugar: 150gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica

Black Velvet Halloween Cake

Get ready to spin some spooky dessert magic with this Black Velvet Halloween Cake! Rich black velvet layers are filled with a fluffy homemade marshmallow filling, then wrapped in silky black buttercream for a sleek, dramatic look. But the real fun starts with the sticky marshmallow “spider webs” and a sprinkle of Halloween cheer on top. It’s dark, decadent, and just the right amount of spooky, the kind of cake that’ll have your guests saying “trick or treat… can I have another slice?”

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

Black Velvet Halloween Cake on black cake pedestal, head on shot.

Don’t worry, this cake’s dark side doesn’t come at the cost of an entire bottle of food coloring! Just 2 teaspoons for the batter and a few quick squeezes (optional) for the buttercream give you that rich, velvety black hue. Want it extra bold? Go ahead, embrace your inner kitchen witch and add a little more.

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Close up straight on angle of Black Velvet Halloween Cake on black cake pedestal.

Black Velvet Cake

  • Cake flour: has less protein than all-purpose flour which helps create a cake with a delicate and fine crumb.
  • 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.
  • Black Dutch-processed cocoa powder: is a Dutch-processed cocoa that is heavily alkalized making it dark brown to black in color.
  • Salt: helps bring out the flavor.
  • Unsalted butter: adds a rich flavor and creates texture in the cake.
  • Superfine sugar: is granulated sugar the has been ground down into even smaller crystals. This helps create a cake with a very light texture.
  • Vegetable oil: creates a cake that remains moist even while chilled.
  • Red Velvet Bakery Emulsion: adds a unique flavor and color.
  • Eggs: binds, thickens, emulsifies and leavens. I always use large eggs for consistency sake.
  • Buttermilk: gives this cake a slightly tangy taste and adds moistness. 
  • Baking soda: is an alkali and must be used with an acidic ingredient such as sour cream or buttermilk.
  • Distilled vinegar: helps with the cakes rise and also creates a cake with a moist and airy texture.
Black Velvet Halloween Cake overhead shot of dry ingredients.
Dry ingredients
Black Velvet Halloween Cake overhead shot of wet ingredients.
Wet ingredients
Black Velvet Halloween Cake overhead shot of wet ingredients with eggs, buttermilk and flour mixture.
Batter with eggs, buttermilk and flour mixture
Overhead shot of completed cake batter for Black Velvet Halloween Cake
Completed cake batter

Marshmallow Filling

This marshmallow filling and frosting is best used as soon as it’s made. Be sure you have all your equipment and supplies ready to go. Timing is everything here.

Black Velvet Halloween Cake overhead shot of marshmallow filling.

How To Make Black Buttercream

  1. Sift the cocoa powder and powdered sugar into a large bowl and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed  for 5 minutes until light and fluffy.
  3. Lower the mixer speed to low and add the heavy cream, vanilla and salt.
  4. While the mixer is still running, slowly add the cocoa mixture 1 cup at a time, until all has been added. Increase the mixer speed to medium and mix until creamy and combined, about 1 to 2 minutes. Do not over mix.
  5. At this point you can add black gel food coloring to achieve the amount of darkness you want in your buttercream. Mix on low speed for about 5 minutes. Having your mixer on low speed will help reduce air bubbles in the buttercream.
Black Velvet Halloween Cake overhead shot of black cocoa powder and powdered sugar.
Black cocoa powder and powdered sugar
Black Velvet Halloween Cake overhead shot of whipped butter.
Beaten butter
Black Velvet Halloween Cake overhead shot of completed black buttercream.
Completed black buttercream

How To Fill And Stack A Cake

  1. Set a nonstick mat on top of a cake turntable. Place an 8-inch round cake board on top. Smear a bit of buttercream on top of the cake board to act as glue. Center one cake layer on top, making sure there is even spacing all around the edges. 
  2. Attach a round piping tip or coupler to a piping bag and fill with about 1 cup buttercream. Pipe a dam of buttercream around the edge of the cake layer. Add about 2/3 cup marshmallow filling in the center and spread out in an even layer until it reaches the cake dam.
  3. Place the second cake layer on top and gently press to adhere. Pipe another buttercream dam around the edge. Add 2/3 cup marshmallow filling to the center and spread out evenly until the filling reaches the buttercream dam.
  4. Place the last cake layer on top (bottom side up) and gently press to adhere. Use the remaining buttercream in the piping bag for the crumb coat.
Black Velvet Halloween Cake overhead shot of buttercream dam and filling.

Crumb Coating

Place a small dollop of frosting 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. Refrigerate or freeze the cake for 15 to 30 minutes.

Black Velvet Halloween Cake crumb coated.

Icing Black Velvet Halloween Cake

  • Apply a generous amount of buttercream to the top of the cake and spread in an even layer. You should have excess buttercream hanging off the edge.
  • Line an 8-inch round acrylic disc with parchment paper and place on top of the cake (parchment side down), making sure it’s even with the bottom cake board on all sides. Apply buttercream on the sides of the cake making sure to cover the bottom board completely.
  • Gently touch the bottom cake board and acrylic disc with a cake scraper. Using the cake turntable, rotate the turntable to remove excess buttercream and smooth out the cake. Add more buttercream to any gaps and rotate until the sides are smooth.
  • Chill the cake in the refrigerator or freezer for about 15 minutes.
Black Velvet Halloween Cake icing the cake step 1.
Step 1
Black Velvet Halloween Cake icing the cake step 2.
Step 2
Black Velvet Halloween Cake icing the cake step 3.
Step 3

Marshmallow Cobweb Tips

This was my first time doing marshmallow cobwebs. There were a couple of mistakes I made that I would do differently next time. I made these mistakes so you don’t have to. Here’s what I learned:

  • Start with a very chilled cake. I recommend placing the cake in the freezer for at least 30 minutes, or in the refrigerator for at least an hour.
  • Once your marshmallows have melted be sure to let them cool for about 15 to 20 minutes. If the marshmallows are too hot it will melt your buttercream. You can always reheat the marshmallows if needed.
  • Place a piece of parchment paper on your work surface before placing the cobwebs on for easy clean up.
Black Velvet Halloween Cake prepped for marshmallow cobwebs.
Step 1
Black Velvet Halloween Cake with marshmallow cobwebs.
Step 2

Meringue Ghost

These meringue ghosts are the perfect decoration for this Black Velvet Halloween Cake. They are easy to make and can be made up to 1 week in advance, stored in an airtight container at room temperature.

Three quarter angle of sliced cake on its side on black plate with Black Velvet Halloween Cake behind it.

Cake Decorating Tools

Straight on shot of sliced Black Velvet Halloween Cake sitting up with cake and sliced cake in the background.

Black Velvet Halloween Cake

  • Day 1: Prepare the meringue ghost.
  • Day 2: Bake cake layers.
  • Day 3: Make filling, buttercream and assemble and decorate cake.
Head on angle of cup up Black Velvet Halloween Cake on black cake pedestal.

Photography Gear and Food Styling

Camera Gear

Overhead shot of sliced Black Velvet Halloween Cake on black plate.

Lighting and Composition

  • Lighting style: Side light.
  • Backdrop: Dark gray and black marble for a dramatic and moody setting.
  • Props: Black cake stand, black plates and forks, plus Halloween sprinkles and mini marshmallows.
Three quarter angle of sliced Black Velvet Halloween Cake on black plate with sprinkles.

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Black Velvet Halloween Cake on black cake pedestal, head on shot.

Black Velvet Halloween Cake

Yield: 12
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Additional Time: 8 hours
Total Time: 10 hours

Homemade black velvet cake made with black Dutch-processed cocoa powder filled with marshmallow filling and frosted with black Dutch-processed cocoa powder buttercream and garnished with marshmallow cobwebs and festive bespoke sprinkles.

Ingredients

SPECIAL TOOLS

  • Stand mixer
  • Candy thermometer
  • Ateco piping tips #808, #827
  • Wilton piping tip #1M, #4
  • Small food safe paint brush
  • Parchment paper
  • Rimmed baking sheet
  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Cake turntable
  • Nonslip mat
  • 8-inch round cake board
  • Round piping tip or coupler
  • Piping bags
  • 8-inch round acrylic disc
  • Cake scraper
  • Small offset cake spatula
  • Food safe disposable gloves
  • Bespoke Halloween sprinkles
  • Meringue Ghost
  • Meringue Decorations

MERINGUE GHOST AND DECORATIONS

  • 1/2 cup egg whites
  • 1 cup (7 ounces) granulated sugar
  • 1/2 cup chocolate chips, melted

BLACK VELVET CAKE

  • 3 cups cake flour (12 ounces/345 grams)
  • 1 teaspoon baking powder
  • 1 teaspoons Dutch-processed cocoa powder
  • 3/4 teaspoon salt
  • 1/2 cup (8 tablespoons/115 grams) unsalted butter, at room temperature
  • 2 cups (14.5 ounces/410 grams) superfine sugar
  • 1/2 cup vegetable oil
  • 2 tablespoons Red Velvet Bakery Emulsion
  • 2 teaspoons Super Black AmeriColor gel food color
  • 3 large eggs, at room temperature
  • 1 1/2 cups buttermilk, at room temperature
  • 1 teaspoon baking soda
  • 2 teaspoons distilled white vinegar

MARSHMALLOW FILLING

  • 1/2 cup (3.5 ounces/99 grams) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 cup water
  • 2 large egg whites
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon marshmallow flavoring, optional

BLACK BUTTERCREAM

  • 1 1/2 cups (4.5 ounces/232 grams) Dutch-processed black cocoa powder, such as The Cocoa Trader
  • 2 pounds (32 ounces/907 grams) powdered sugar
  • 2 cups (4 sticks/452 grams) unsalted butter, at room temperature
  • 1 cup (8 fluid ounces/240 grams) heavy cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • Black gel food coloring, optional

MARSHMALLOW COBWEBS

  • 10.5 ounces mini marshmallows

Instructions

MERINGUES

  1. Adjust an oven rack to the center position and heat oven to 175 degrees.
  2. 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.
  3. 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.
  4. Prepare a piping bag with Ateco piping tip #808, 827 and Wilton 1M. Using a paint brush, paint black vertical stripes on the inside of the piping bags with tips #1M and #827 attached.
  5. Transfer meringue to each piping bag. Secure a piece of parchment paper to a rimmed baking sheet by dabbing a small amount of meringue onto each corner of the baking sheet and then pressing down parchment paper down to adhere to the baking sheet. With the piping bag with piping tip #808 attached, pipe ghost shapes on to the paper by applying pressure to the bag to release the meringue to create the ghosts base. Stop squeezing and pull the piping bag up to create a pointy top. With the remaining piping bags, pipe striped meringues onto the paper and bake for 2 hours. Turn off the oven and keep the oven door shut. Let the meringues cool in the oven overnight. Store the meringues in an airtight container at room temperature for up to 2 weeks.
  6. To pipe faces on the meringue ghost, place melted chocolate in a piping bag fitted with Wilton piping tip #4. Carefully pipe two eyes and a mouth on each ghost. Allow the meringues to sit for at least 1 hour for the chocolate to set.

BLACK VELVET CAKE

  1. Adjust and oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a large bowl, whisk together flour, baking powder, cocoa powder and salt and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, oil, emulsion and food coloring on medium speed until light and fluffy, about 8 minutes. Add the eggs, one at a time mixing until just combined. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating it with the buttermilk in 2 additions, mixing until combined.
  4. In a small bowl, combine the baking soda and vinegar, and quickly whisk into the batter. Dive the batter evenly between prepared cake pans.
  5. Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out with a few moist crumbs attached, rotating pans a little over halfway through baking.
  6. Let the cakes cool in their pan for 10 to 15 minutes, then invert on to wire racks to cool completely.

MARSHMALLOW FILLING

  1. In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
  2. While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks. If your syrup is not close to reaching temperature then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
  3. Once the sugar syrup has reaches 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.

BLACK BUTTERCREAM

  1. Sift the cocoa powder and powdered sugar into a large bowl and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until light and fluffy.
  3. Lower the mixer speed to low and add the heavy cream, vanilla and salt.
  4. While the mixer is still running, slowly add the cocoa mixture 1 cup at a time, until all has been added. Increase the mixer speed to medium and mix until creamy and combined, about 1 to 2 minutes. Do not over mix.
  5. At this point you can add black gel food coloring to achieve the amount of darkness you want in your buttercream. Mix on low speed for about 5 minutes. Having your mixer on low speed will help reduce air bubbles in the buttercream.

ASSEMBLE

  1. Set a nonstick mat on top of a cake turntable. Place an 8-inch round cake board on top. Smear a bit of buttercream on top of the cake board to act as glue. Center one cake layer on top, making sure there is even spacing all around the edges.
  2. Attach a round piping tip or coupler to a piping bag and fill with about 1 cup buttercream. Pipe a dam of buttercream around the edge of the cake layer. Add about 2/3 cup marshmallow filling in the center and spread out in an even layer until it reaches the cake dam.
  3. Place the second cake layer on top and gently press to adhere. Pipe another buttercream dam around the edge. Add 2/3 cup marshmallow filling to the center and spread out evenly until the filling reaches the buttercream dam.
  4. Place the last cake layer on top (bottom side up) and gently press to adhere. Use the remaining buttercream in the piping bag for the crumb coat.

CRUMB COAT

  1. Pipe out the remaining buttercream from the piping bag on the top of the cake and spread a thin layer of buttercream over the top and sides to catch any loose crumbs. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.

DECORATE

  1. Apply a generous amount of buttercream to the top of the cake and spread in an even layer. You should have excess buttercream hanging off the edge. Line an 8-inch round acrylic disc with parchment paper and place on top of the cake (parchment side down), making sure it’s even with the bottom cake board on all sides. Apply buttercream on the sides of the cake making sure to cover the bottom board completely. Gently touch the bottom cake board and acrylic disc with a cake scraper. Using the cake turntable, rotate the turntable to remove excess buttercream and smooth out the cake. Add more buttercream to any gaps and rotate until the sides or smooth. Chill the cake in the refrigerator or freezer for about 15 minutes.
  2. With a small offset cake spatula, carefully insert the spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps to the top of the cake by adding more buttercream and smoothing out. Place the cake back into the refrigerator or freezer (freezer preferred) while you prepare the marshmallow cobwebs.

MARSHMALLOW COBWEBS

  1. Place marshmallows in a large microwaveable bowl. Microwave on 10 second intervals until completely melted. Let cool for about 15 minutes before placing cobwebs on the cake. If the webs are too hot it will melt your buttercream. This is why placing the cake in the freezer is preferred. You want the cake as cold as possible when you do this.
  2. Put on food safe disposable gloves and pickup a handful of the melted marshmallows and stretch it between your hands until it looks stringy. Wrap it over the top and sides of the cake. Repeat this process until the cake is covered with marshmallow cobwebs. Reheat the marshmallows if necessary, as they set quickly.
  3. Add festive Halloween sprinkles on top with meringue ghost and decorations and serve.

Notes

Meringue ghost can be made up to 1 week in advance, stored in an airtight container at room temperature.

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap, in an airtight container stored in the refrigerator.

Marshmallow filling must be made the day of assembly.

Black buttercream is best used the day it is made.

Assembled cake will keep in an airtight cake container at room temperature for 1 day.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 742Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 101mgSodium: 277mgCarbohydrates: 109gFiber: 1gSugar: 86gProtein: 6g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Devil's Food Ghost Cupcakes

These Devil’s Food Ghost Cupcakes are the ultimate Halloween treat! Rich, moist devil’s food cupcakes topped with fluffy marshmallow frosting piped into adorable little ghosts. Each one is decorated with sweet black fondant faces, making them as fun to look at as they are to eat. 

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Head on close up of Devil's Food Ghost Cupcakes on black plate.
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Why You'll Love These Ghost Cupcakes

  • Fun and festive for Halloween gatherings.
  • Soft, moist devil's food cupcake pairs perfectly with marshmallow frosting.
  • Simple decorating technique that anyone can do.
  • Kid-approved and great for party speeds.
Three quarter angle of Devil's Food Ghost Cupcakes on cooling rack.

Cupcake Ingredients

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Unsweetened chocolate
  • Dutch-processed cocoa powder
  • Instant espresso powder of instant coffee powder
  • Boiling water
  • Unsalted butter
  • Light brown sugar
  • Eggs
  • Sour cream
  • Vanilla extract
Overhead shot of Devil's Food Ghost Cupcakes ingredients.

Marshmallow Frosting Ingredients

  • Egg whites
  • Granulated sugar
  • Light corn syrup
  • Cream of tartar
  • Salt
  • Vanilla extract
Overhead shot of marshmallow frosting for Devil's Food Ghost Cupcakes.

Fondant Ghost Faces

To save yourself time, I definitely recommend purchasing black fondant. You only need a small amount for this recipe.

I used Wilton tip # 7 to cut out the ghost eyes, and Wilton tip #12 to cut out the ghost mouth.

After that I let them dry while I whipped up the marshmallow frosting. The face pieces are much easier to work with if they have dried out a little.

It's helpful to use a toothpick or coffee stir, or even food only tweezers, which is what I used to adhere the face pieces on to the frosting. This helps the fondant pieces stick and keeps your fingers out of the marshmallow frosting.

You can also use chocolate chips instead of fondant for a super quick option.

Overhead image of ghost faces with black fondant for Devil's Food Ghost Cupcakes.

Baking and Decorating Tools

Close up image of Devil's Food Ghost Cupcakes on black cake stand.

Baking Schedule

  • Day 1: Bake cupcakes. Prepare ghost faces.
  • Day 2: Make marshmallow frosting. Decorate and serve.
Close up image of bite taken out of Devil's Food Ghost Cupcakes.

Tips For Success

  • Use room temperature ingredients.
  • Don't substitute regular unsweetened cocoa powder for the Dutch processed version. Dutch processed cocoa is less acidic than regular unsweetened cocoa powder, plus the Dutch processed cocoa powder enhances the dark color of these cupcakes.
  • Don't over bake the cupcakes.
  • These cupcakes are best served the day you assemble.
Overhead image of Devil's Food Ghost Cupcake with bite.

Food Styling & Photography Notes

Camera Gear:

Food Styling:

  • Gray styling board for dark and moody to enhance the ghostly theme.
  • Props: Small pumpkins, Halloween sprinkles, black plates and cake stand.

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Adapted from The Perfect Cake by America's Test Kitchen

Head on close up of Devil's Food Ghost Cupcakes on black plate.

Devil's Food Ghost Cupcakes

Yield: 24
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes

Deep, dark chocolate cupcakes, topped with a seven minute frosting all dressed up for Halloween.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcakes pans
  • Cupcake liners
  • Stand mixer
  • Candy thermometer
  • Wilton piping tips #7 and #12
  • Piping bag
  • Ateco piping tip #808
  • Food only tweezers
  • Holiday sprinkles

CUPCAKES

  • 1 ½ cups (7.5 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) Dutch-processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 1 ¼ cups boiling water
  • 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 ½ cups (10.5 ounces) light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract

MARSHMALLOW FROSTING

  • 8 large egg whites
  • 1 ½ cups (10.5 ounces) granulated sugar
  • 2 tablespoons light corn syrup
  • ½ teaspoon cream of tartar
  • 1/8 teaspoon table salt
  • 2 teaspoon vanilla extract

Instructions

CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
  2. In a large bowl, whisk the flour, baking soda, baking powder, and salt together.  In a separate bowl, combine the chopped chocolate, cocoa powder, instant espresso powder or coffee powder, and boiling water and whisk until the chocolate is melted and combined.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until fluffy and pale in color, about 3 minutes. On low speed add eggs one at a time mixing until just combined. Add in the sour cream and vanilla extract and mix on low until incorporated. Add flour in 3 additions, alternating with the chocolate mixture in 2 additions.  Scrape down the sides of the bowl needed and give the batter a final stir by hand with a rubber spatula.
  4. Divide the batter into the prepared cupcakes pans, filling about 2/3 full. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 12 to 15 minutes, rotating pans halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

GHOST FACES

  1. Use Wilton piping tip #7 to cut out ghost eyes and Wilton piping tip #12 to cut out ghost mouths.
  2. Roll out a small amount of black fondant on to a cutting board dusted with a cornstarch and flour mixture. Cut out at least 24 eyes with tip #7, and at least 12 mouths with piping tip #12. Make a few extra just incase. Let the pieces dry out a little before applying them to the frosting. They are easier to handle that way.


FROSTING

  1. Attach the whisk attachment to the mixer stand. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the stainless steel bowl of a stand mixer and whisk together well by hand. Place the mixer bowl on top of a saucepan with about 2 inches of water, making sure the bottom of the mixer bowl does not touch the water when placed on top. Bring water to a simmer and place the mixer bowl on top. Whisk mixture frequently until a thermometer reaches 130 degrees, about 9 minutes.
  2. Carefully transfer the mixer bowl to the mixer stand and beat on low speed for 2 minutes. Increase the speed to medium and beat for another 2 minutes. Increase the speed to high and beat for another 5 minutes until thick and glossy. Add in the vanilla extract and mix until combined.


ASSEMBLE

  1. Fit a piping tip #808 in a piping bag. Fill bag with frosting. Pipe dollops on each cupcake. Carefully place ghost face pieces on 12 of the cupcakes, using a toothpick or wooden coffee stir to press and adhere to the frosting. On the remaining 12 cupcakes use festive sprinkles. Serve immediately.

Notes

Assembled cupcakes can be stored in an airtight container at room temperature for up to one day, or stored in the refrigerator for up to 2 days. Bring to room temperature before serving.

***If you're using fondant for the ghost faces it's best to attach the pieces the day you plan to serve these cupcakes.***

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1122Total Fat: 55gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 31gCholesterol: 89mgSodium: 914mgCarbohydrates: 156gFiber: 6gSugar: 119gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

 

 

Blueberry Pie

This recipe was reprinted with permission from America's Test Kitchen

There’s nothing quite like a classic Blueberry Pie fresh from the oven. Juicy, sweet blueberries wrapped in a flaky, buttery crust. It's simple, timeless, and always a crowd-pleaser. The filling is perfectly balanced with a hint of lemon to brighten the flavor, while the golden crust practically melts in your mouth. Trust me, one slice and you’ll understand why this Blueberry Pie is a forever favorite.

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Close up of sliced Blueberry Pie.

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Why You'll Love This Recipe

  • Foolproof pie dough
  • Flaky buttery crust
  • Juicy but sliceable filling
Overhead shot of blueberries for Blueberry Pie.

 

Ingredients Overview

  • Key ingredients: fresh blueberries, lemon zest, sugar, tapioca, grated apple, butter, homemade pie crust
  • Substitutions: frozen blueberries can be used in place of fresh. Cook half the frozen blueberries over medium heat, without mashing until reduced to 1 1/4 cups, about 15 minutes.
Overhead shot of pie filling in pie dough for Blueberry Pie.

 

Baking Tips and Tricks

  1. Vodka is the secret to a tender pie crust, so don’t swap it for water. This dough is a bit wetter than usual, so you’ll need extra flour (up to ¼ cup) when rolling it out. For best results, make the dough in a food processor.
  2. The combination of ground tapioca and shredded apple (pectin) helped the filling remain juicy but sliceable. 
  3. Starting with a hot 400 degree oven helps jump start the browning process.
  4. Baking the pie on a preheated baking sheet prevents the pie from having a soggy crust.
  5. For neat slices, the pie must be completely cooled, at least 4 hours. I prefer to have the pie sit overnight before slicing. 
  6. If you like your pie served warm, let the pie cool completely. Then warm the pie in a 350 degree oven for 10 minutes before slicing. This should be just long enough to warm the pie without loosening the filling.
Overhead shot of pie dough with egg wash for Blueberry Pie.

Baking Schedule

  1. Day 1: Make the pie dough.
  2. Day 2: Assemble and bake the blueberry pie.
  3. Day 3: Serve pie.
Close up of sliced Blueberry Pie.

Baking Tools

Overhead spread of sliced blueberry pie.

Food Styling and Camera Gear

Food Styling

For this shoot, I wanted the pie filling’s rich blueberry color to really stand out. To complement those deep blues, I styled the scene with yellow cloth napkins for contrast and added a mix of white plates and blue gingham plates for extra charm and texture. A few scattered blueberries and pie crumbs helped create a natural, inviting look that makes you want to grab a fork.

Camera & Lighting Gear

Close up of Blueberry Pie slice.

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Suggested Recipes

Overhead spread of sliced blueberry pie.

Blueberry Pie

Yield: 8
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 4 hours
Total Time: 5 hours 5 minutes

This homemade Blueberry Pie is bursting with fresh, juicy berries and baked in a golden, flaky crust. A hint of lemon adds the perfect brightness, making it a summertime (or anytime!) favorite dessert. Easy to make, stunning to serve, and guaranteed to impress!

Ingredients

TOOLS

  • Food processor
  • 9-inch glass pie plate
  • Rolling pin
  • Biscuit cutter
  • Rimmed baking sheet

PIE DOUGH

  • 2 ½ cups all-purpose flour, plus more for work surface
  • 1 teaspoon table salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼-inch slices
  • ½ cup vegetable shortening, cold, cut into 4 pieces
  • ¼ cup vodka
  • ¼ cup water

BLUEBERRY FILLING

  • 6 cups fresh blueberries (30 ounces)
  • 1 Granny Smith apple, peeled, cored and shredded
  • ¾ cup (5 ¼ ounces) granulated sugar
  • 2 tablespoons instant tapioca, ground in a clean spice grinder
  • 2 teaspoons grated lemon zest plus 2 teaspoons lemon juice
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into ¼-inch pieces
  • 1 large egg, lightly beaten with 1 teaspoon water

Instructions

PIE DOUGH

  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

BLUEBERRY FILLING

  1. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
  2. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
  3. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
  4. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
  5. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 35gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 86mgSodium: 340mgCarbohydrates: 54gFiber: 4gSugar: 16gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Pies and Tarts
<Blueberry Pie
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Mixed Berries and Cream Cake

My Mixed Berries and Cream Cake is the ultimate summertime dessert, bursting with juicy, seasonal flavor and a light, fluffy crumb that practically melts in your mouth. A fresh berry juice reduction infuses the cake with vibrant flavor and a delicate violet hue, making every slice just as stunning as it is delicious. Filled with a sweet-tart mixed berry filling and finished with a silky-smooth cream cheese frosting, this cake is refreshing, elegant, and perfect for any warm-weather celebration.

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Straight on shot of Mixed Berries and Cream Cake on wood cake pedestal.
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Why You'll Love This Recipe

  • Naturally beautiful – A fresh berry juice reduction gives the cake a gorgeous violet hue without food coloring.
  • Light and airy texture – Each bite practically melts in your mouth.
  • Burst of summer flavor – Layered with a sweet-tart mixed berry filling for the perfect balance.
  • Dreamy frosting – Finished with silky cream cheese frosting that complements the berries beautifully.
  • Showstopping yet simple – Elegant enough for celebrations, but approachable for the home baker.
Overhead shot of Mixed Berries and Cream Cake.

How To Make Mixed Berry Filling

  1. Place thawed berries in a blender or food processor and puree until smooth.
  2. Over a bowl pour berry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  3. Place berry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. 
  4. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

***I forgot to take a picture of the finished filling but I think you get the idea.***

Mixed Berries and Cream Cake overhead shot of thawed mixed berries.
Thawed berries
Mixed Berries and Cream Cake overhead shot of pureed berries in sieve.
Pureed berries
Mixed Berries and Cream Cake overhead shot of filling ingredients.
Mixed berry filling ingredients

Mixed Berry Cake Flavoring

The cake gets its color from the berries in your mix. I had a lot of blueberries in my mix so it baked up blue. Depending on your berry mix your cake may bake up a different color than mine.

Mixed Berries and Cream Cake overhead shot of frozen berries.
Frozen berries
Mixed Berries and Cream Cake overhead shot of cooked berries.
Cooked berries
Mixed Berries and Cream Cake overhead shot berries in sieve.
Berries in sieve
Mixed Berries and Cream Cake overhead shot of mixed berry juice.
Natural berry juice
Mixed Berries and Cream Cake overhead shot of reduced berry juice.
Reduced berry juice

Mixed Berry Cake Ingredients

  • Frozen berries: This recipe only uses the juice from the berries. Adding the berry solids to this cake batter would be too much for this delicate cake. Save the berry solids for another use or toss.
  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Vanilla extract: helps balance the flavors.
  • Raspberry extract or raspberry emulsion: I prefer to use raspberry emulsion. The flavor doesn’t bake out like extracts can.
  • Cake flour: has a lower protein content than all-purpose flour which helps create a delicate crumb.
  • Granulated sugar: Sugar not only sweetens the cake but it also helps tenderize, leavens and browns.
  • Baking powder: is a leavener that contains baking soda and cornstarch. Baking soda reacts twice. The first is when it comes into contact with liquid and then when it is heated. Baking soda can’t be used as a substitute for baking powder.
  • Salt: helps bring out the sweetness in the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Mixed Berries and Cream Cake overhead shot of wet ingredients.
Wet ingredients
Mixed Berries and Cream Cake overhead shot of dry ingredients.
Dry ingredients
Mixed Berries and Cream Cake overhead shot of dry ingredients with butter mixed in.
Dry ingredients with butter

Tips For Super Smooth And Fluffy Cream Cheese Frosting

  • Make sure your butter is at room temperature.
  • Your ingredients should be beaten very well before adding in the cream cheese.
  • Dice your cream cheese so that it blends easily when added.
  • Cream cheese should be added in last.
  • Do not over beat the frosting after the cream cheese has been added or the frosting will turn soupy.
Mixed Berries and Cream Cake overhead shot of beaten butter for cream cheese frosting.
Beaten butter
Mixed Berries and Cream Cake overhead shot of butter, sugar, vanilla and salt for cream cheese frosting.
Butter, sugar, vanilla and salt
Mixed Berries and Cream Cake overhead shot of frosting before cream cheese has been added.
Frosting mixture
Mixed Berries and Cream Cake overhead shot of completed cream cheese frosting.
Completed frosting with cream cheese

Filling The Cake

Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 1 1/2 cup frosting. Pipe a frosting dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer.  Pipe a frosting dam around the outer edge and spread the remaining filling out in an even layer until it reaches the frosting dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

Mixed Berries and Cream Cake overhead shot of frosting dam and filling.

Crumb Coating

Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

Mixed Berries and Cream Cake crumb coated.

Frosting Application

Line an 8-inch round acrylic disc with parchment paper, attaching it with a small amount of frosting. Place acrylic disc (parchment side down) on to the top of the cake, making sure it is even with the cake board on the bottom of the cake, and that the top of the cake is level. Apply buttercream to the sides of the cake, making sure that the bottom cake board is covered with frosting completely. 

Gently press a cake scraper or cake comb against the bottom cake board and the top acrylic disc. Rotate the cake turntable to smooth out the frosting while the scraper or comb creates a smooth or decorative finish, depending on which tool you use. Fill in any gaps with more frosting and rotate again, cleaning your tool with each rotation. The Cake Chica's Tip: I prefer to use a metal scraper because you can heat the scraper up under hot water, dry and scrape the cake smooth. The heat helps to smooth out the frosting.

Mixed Berries and Cream Cake Mixed Berries and Cream Cake with frosting and acrylic disc.
Frosting applied to cake with acrylic disc
Mixed Berries and Cream Cake with frosting and acrylic disc smoothed.
Smoothed frosting with acrylic disc

Cake Decorating

This cake is super easy to assemble and decorate. There's nothing too fancy needed here so this is perfect for the beginner cake decorator.

Mixed Berries and Cream Cake overhead shot of piped rings
Piped frosting rings
Mixed Berries and Cream Cake overhead shot with berries.
Fresh berry decoration

Cake Decorating Tools

Close up three quarter angle shot of Mixed Berries and Cream Cake.

Mixed Berries and Cream Baking Schedule

  • BAKING SCHEDULE
  • Day 1: Bake cake layers and prepare filling.
  • Day 2: Prepare the cream cheese frosting, assemble, decorate and serve.
Close up shot of sliced Mixed Berries and Cream Cake.

Photography Styling & Photography Setup

Camera & Lens

Lighting

Food Styling

  • Props:
    • Wood cake stand to warm up the scene and to contrast the violet color of the cake.
    • Blue gingham pattern plates, layered with white plates to add texture, dimension and color.
    • Yellow napkins to contrast the blue.
    • Gold forks to complement the yellow napkins.
    • Greenery in the background to add height and color
  • Garnish: Fresh mixed berries for height and color contrast. And fresh mint to add color and texture.
Close up of sliced Mixed Berries and Cream Cake layers.

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Close up of sliced Mixed Berries and Cream Cake.
Overhead shot of Mixed Berries and Cream Cake.

Mixed Berries and Cream Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 4 hours
Total Time: 5 hours 30 minutes

This Mixed Berries and Cream Cake is light, fluffy, and infused with a fresh berry juice reduction, layered with tangy berry filling, and finished with silky cream cheese frosting.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Food processor or blender
  • Sieve
  • Nonslip mat (for cake turntable)
  • Cake turntable
  • 8-inch round cake board
  • Piping bag
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Fresh berries

MIXED BERRY CAKE

  • 10 ounces frozen mixed berries (2 cups)
  • ¾ cup whole milk
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  • 2 teaspoons raspberry emulsion or raspberry extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 ¼ ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter, cut into 12 pieces and at room temperature

MIXED BERRY FILLING

  • 12 ounces frozen mixed berries, thawed
  • ¼ (1.76 ounces) granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • Fresh lemon juice, to taste

CREAM CHEESE FROSTING

  • 1 cup unsalted butter, at room temperature
  • 3 cups (13.2 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • ½ teaspoons fresh lemon juice
  • Pinch of salt
  • 16 ounces cream cheese, cut into cubes and softened

Instructions

MIXED BERRY CAKE

  1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Microwave mixed berries in a microwavable bowl, covered, until berries have softened and are juicy, about 5 minutes. Place berries in a fine mesh strainer set over a small saucepan and press with a rubber spatula to extract as much juice from the berries as possible. Discard berry solids. Over medium-high heat, bring the strained berry juice to a boil, stirring occasionally until the juice turns into a syrup and measures about ¼ cup, about 6 to 8 minutes. Remove from the heat and stir in the milk. Transfer milk mixture to a clean bowl and whisk in the egg whites and vanilla extract until combined.
  3. In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until pea-sized pieces remain, about 1 minute. Add half of the milk mixture and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the mixer speed to low and add in the remaining milk mixture and beat until combined, about 30 seconds.
  4. Divide the batter between the prepared cake pans and smooth the tops out with a rubber spatula. Give the pans a few light taps on the counter to settle the batter and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 to 35 minutes, rotating pans halfway through baking.
  5. Let cakes cool in their pans for 10 minutes on wire racks, and then invert on to racks to cool completely, about 2 hours.

MIXED BERRY FILLING

  1. Place thawed berries in a blender or food processor and puree until smooth. Over a bowl pour berry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the sieve.
  2. Place berry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

CREAM CHEESE FROSTING

  1. 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.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 11/2 cup frosting. Pipe a frosting dam around the outer edge of the cake. Fill the center with half of the filling and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a frosting dam around the outer edge and spread the remaining filling out in an even layer until it reaches the frosting dam. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

  1. Apply a thin layer of buttercream over the top and sides of the cake, creating a crumb coat. Chill the crumb coated cake in the refrigerator for 30 minutes.

CAKE ASSEMBLY

  1. Line an 8-inch round acrylic disc with parchment paper, attaching it with a small amount of frosting. Place acrylic disc (parchment side down) on to the top of the cake, making sure it is even with the cake board on the bottom of the cake, and that the top of the cake is level. Apply buttercream to the sides of the cake, making sure that the bottom cake board is covered with frosting completely.
  2. Gently press a cake scraper or cake comb against the bottom cake board and the top acrylic disc. Rotate the cake turntable to smooth out the frosting while the scraper or comb creates a smooth or decorative finish, depending on which tool you use. Fill in any gaps with more frosting and rotate again, cleaning your tool with each rotation. (Save excess frosting for decorating.)
  3. Pipe 2 or 3 rings around the top edge go the cake to give the fresh berries a base to stick to. Apply fresh blueberries, raspberries and blackberries around the cake. Carefully transfer the cake to a cake pedestal and serve.

Notes

Filling can be made up to 7 days in advance.

Cake layers can be made up to 3 days in advance, wrapped in plastic wrap 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:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 680Total Fat: 48gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 140mgSodium: 613mgCarbohydrates: 56gFiber: 3gSugar: 25gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

Pumpkin Pie with Gingersnap Crust

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Get ready to elevate your holiday baking with my newly updated recipe for Pumpkin Pie with Gingersnap Crust! This version combines the rich, creamy classic pumpkin filling you love with the added warmth and crunch of a spiced gingersnap cookie crust. 

Overhead shot of Pumpkin Pie with Gingersnap Crust.

Why You'll Love This Recipe

  • Flavor: warm spices, creamy filling, spiced Gingersnap Crust.
  • Texture: smooth custard filling with crunchy crust.
  • Make-ahead friendly: perfect for Thanksgiving.
  • Unexpected twist: spiced cookie crust vs. traditional pastry crust.
Overhead shot of sliced Pumpkin Pie with Gingersnap Crust.

Ingredients Overview

  • Canned pumpkin puree
  • Gingersnap cookies (If gingersnaps aren't your favorite, try using graham crackers, vanilla or chocolate wafer crumbs in place of gingersnaps.)
  • Classic pumpkin pie spices: cinnamon, ginger, nutmeg and cloves
  • Heavy cream for richness
Overhead shot of ingredients for Pumpkin Pie with Gingersnap Crust.

Step-by-Step Instructions

  • Prepare the gingersnap crust and bake
  • Make the pumpkin filling
  • Pour and chill overnight
  • Prepare whipped cream, decorate and serve
Overhead shot of gingersnap cookie crumbs in pie plate.
Overhead shot of gingersnap cookie crumbs pressed into pie plate.
Overhead shot of baked pie crust for Pumpkin Pie with Gingersnap Crust.
Overhead shot of pie crust with filling for Pumpkin Pie with Gingersnap Crust.

Baking Schedule

  • Day 1: Prepare the gingersnap crust
  • Day 2: Make the filling and chill overnight
  • Day 3: Prepare the whipped cream, decorate and serve
Overhead shot of sliced Pumpkin Pie with Gingersnap Crust with one slice on an orange antique plate.

Baking Tools

Overhead shot of sliced Pumpkin Pie with Gingersnap Crust and 2 slices of pie on orange antique plates.

Food Photography Tips + Gear

Photography Style:

  • Lighting: Used a Godox AD200 Pro with Godox 24"x 35" 60 x 90cm Honeycomb Grid Softbox Soft Box with Bowens Mount and white foam core reflector to soften and lighten shadows.(I opted not to use the grid for this shoot.)
  • Color styling: Chose analogous colors (orange, orange-red, yellow-orange) to enhance the warm, rustic feel.
  • Food styling:
    • Covered half of the pie with whipped cream to show off the filling while keeping an organic look.
    • This created a warm, rustic vibe that matched the seasonal theme.
    • Pro Tip: Add freshly grated nutmeg on top of the whipped cream for extra texture and visual interest.
  • Food props:
    • A winter scarf for cozy texture and color.
    • Greenery to bring brightness and balance.
    • Cinnamon sticks to highlight the spices in the pie filling.

Camera Gear:

Three quarter angle close up of a slice of Pumpkin Pie with Gingersnap Crust.

Let's Connect

Join me on social media for the latest recipes, behind-the-scenes baking fun, and a peek at what’s coming out of the kitchen next. Click below to follow, like, and subscribe—I’d love to have you along for the sweet journey!

Suggested Recipes

Adapted from Cook's Illustrated 

Pumpkin Pie with Gingersnap Crust cover photo.

Pumpkin Pie with Gingersnap Crust

Yield: 8
Prep Time: 40 minutes
Cook Time: 13 minutes
Additional Time: 6 hours
Total Time: 6 hours 53 minutes

No bake pumpkin pie filling on top of gingersnap crust, garnished with brown sugar whipped cream and freshly grated nutmeg.

Ingredients

SPECIAL TOOLS

  • 9-inch pie plate
  • Food processor
  • Stand mixer or hand mixer

GINGERSNAP CRUST

  • 7 ounces (1 ½ cups) gingersnap crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons sugar

PUMPKIN FILLING

  • 3 tablespoons orange juice, chilled
  • 2 teaspoons vanilla extract
  • 2 teaspoons unflavored gelatin
  • 1 cup heavy cream (divided)
  • 2/3 cup granulated sugar (divided)
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon table salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large egg yolks
  • 1 15-ounce can unsweetened pumpkin canned pumpkin

BROWN SUGAR WHIPPED CREAM

  • ½ cup light brown sugar
  • Pinch table salt
  • 1 ½ cups heavy cream
  • 2 teaspoons vanilla extract

Instructions

GINGERSNAP COOKIE CRUST

  1. Adjust and oven rack to the center position and heat oven to 350 degrees. In a food processor, process the gingersnaps to fine and even crumbs, about 30 seconds. Sprinkle melted butter and sugar over the top of the crumbs and pulse to combine, about 5 pulses.
  2. Pour cookie crumbs into a 9-inch pie plate and press crumbs into an even layer on the bottom and sides of the plate using the bottom of a measuring cup. Bake crust for 13 to 18 minutes, or until the crust is fragrant. Set crust aside on a wire rack to cool completely.


PUMPKIN FILLING

  1. In a large bowl, stir orange juice and vanilla extract together.  Sprinkle gelatin over the orange juice mixture and let sit until the gelatin is softened, about 5 minutes.
  2. In a small saucepan, combine ½ cup heavy cream, 1/3 cup sugar, cinnamon, salt, ginger, nutmeg and cloves and cook over medium-low heat until bubbles start to form at the edges, and remove from the heat. In a medium bowl, whisk together the remaining 1/3 cup sugar and egg yolks until pale and thickened. Slowly, pour the hot cream into the yolk mixture, whisking constantly to temper. Return the mixture to the empty saucepan and cook over medium-low heat, stirring constantly until the mixture has thicken, about 2 minutes. Immediately pour custard over the gelatin mixture and stir until smooth and the gelatin has completely dissolved.
  3. In a food processor, puree pumpkin until smooth, about 15 seconds. With the processor running and using the pour spout, add the remaining ½ cup heavy cream. Scrape down the sides of the bowl and process for 15 more seconds. Add the pumpkin mixture to the custard mixture and stir until completely smooth and combined.Pour the filling into the cooled prebaked pie crust and refrigerate uncovered until the filling is set, about 3 hours. Cover the pie with plastic wrap and continue to chill until fully set, at least 6 hours and up to 24 hours.

WHIPPED CREAM

  1. In the bowl of a stand mixer, fitted with the whisk attachment, combine all of the whipped cream ingredients and beat on medium-low speed until the sugar is dissolved, about 1 minute. Increase the mixer speed to medium-high speed and beat until cream has thickened and holds firm peaks, about 1 minute.

ASSEMBLE

  1. Top pie with whipped cream and serve.

Notes

Store: Assembled pie can be stored in an airtight container in the refrigerator for 24 hours.

Prepare whipped cream the day the pie will be served.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 547Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 196mgSodium: 302mgCarbohydrates: 47gFiber: 2gSugar: 40gProtein: 6g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Pies and Tarts

 

Blue Lagoon Cocktail

Bright, bold, and refreshingly simple. This Blue Lagoon cocktail is all about clean citrus flavor wrapped in tropical color. It’s the kind of drink that looks like a beach vacation in a glass… without the sand in your shoes.

As an Amazon Affiliate, I earn from qualifying purchases.

Two Blue Lagoon Cocktails head on shot. with oranges and cocktail shaker in the background.
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Why I Love This Recipe

  • Refreshingly light
  • Cools you down in the hot summer by the pool or on the beach
  • Beautiful to look at and tasty to drink
Close up of one Blue Lagoon Cocktail at a slight three quarter angle, with second cocktail in the back with a basket of oranges.

Ingredients

  • Vodka
  • Blue Curacao
  • Fresh lemonade 

 

Food Photography Tips & Gear for Cocktail Shots

I wanted this drink to feel tropical, colorful, and refreshing, so I went with a blue and orange color theme. To save time during the photo session, I used fake ice and a spray bottle to create a realistic, freshly-made look. Photography tip: I wiped the glasses with Rain-X to help the water bead up more. This was just for the photos.

Behind the Scenes – Styling the Blue Lagoon

  • Color Theme: Blue + orange for a tropical, refreshing vibe.
  • Fake Ice: Used to save time and keep the look consistent.
  • Water Beads: Lightly misted with a spray bottle for a “just made” effect.
  • Pro Tip: Wipe glasses with Rain-X to help water bead up more (only for non-consumable drinks).

Behind the Scenes – Lighting Setup

Behind the Scenes – Camera Gear

Two Blue Lagoon Cocktails head on shot. with oranges and cocktail shaker in the background.

Blue Lagoon Cocktail

Yield: 1 drink
Prep Time: 5 minutes
Total Time: 5 minutes

Bright, bold, and refreshingly simple. This Blue Lagoon Cocktail is all about clean citrus flavor wrapped in tropical color. It’s the kind of drink that looks like a beach vacation in a glass… without the sand in your shoes.

Ingredients

  • 1 1/2 ounces vodka
  • 1/2 ounce Blue Curacao
  • 6 ounces good quality lemonade

Instructions

  1. In a chilled highball glass, combine ingredients over ice. And garnish with a cherry and an orange wedge. You can also add the ingredients into a cocktail shaker to combine, and pour over ice.

Notes

*Nutrition information is an estimate and will vary.*

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7.8mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 0g

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Drinks

 

 

 

Protein Packed Chocolate Mocha Pudding

As an Amazon Affiliate I earn from qualifying purchases.

Craving something rich and chocolatey but trying to stay on track with your nutrition goals? This Protein Packed Chocolate Mocha Pudding is the perfect solution. It satisfies your sweet tooth and sneaks in a solid dose of protein, so you can enjoy dessert without the guilt.

Protein Packed Chocolate Mocha Pudding in parfait glasses with fresh raspberries and mint.
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Why You'll Love This Recipe

  • Quick to make with simple ingredients
  • Tastes like a rich decadent dessert and is full of muscle building protein
  • No protein powder taste
  • Perfect for meal prep or snack time
Three parfait glasses full of Protein Packed Chocolate Mocha Pudding.

Ingredients

PUDDING

  • 1/2 cup (1.5 ounces) unsweetened cocoa powder
  • 2 scoops chocolate protein powder
  • 3 tablespoons cornstarch
  • 2 cups (16 ounces) low fat milk
  • 1/4 cup honey
  • 2 tablespoons strongly brewed coffee
  • 1 teaspoon vanilla extract

WHIPPED CREAM

  • 1/2 cup (4 ounces) heavy cream
  • 1 tablespoon powdered sugar (optional)
  • 1/4 teaspoon vanilla extract
Overhead shot of all the ingredients for Protein Packed Chocolate Mocha Pudding.

Baking and Decorating Tools

Two parfait glasses filled with Protein Packed Chocolate Mocha Pudding with a spoon and a bowl of raspberries.

Food Photography Tips and Styling

 Food Styling Tips

Make your pudding visually irresistible with these simple tricks:

  • Use a piping bag to pipe the pudding into dessert glasses for precise layering.
  • Smooth the pudding by using a spoon to push down and even out the pudding.
  • Dollop swirls of whipped cream on top. Tip: Make twice as much whipped cream so you'll have plenty to decorate with. 
  • Decorating option: Fill the whipped cream in a piping bag with your favorite piping tip for another decorating option.
  • Top it off with bright raspberries and fresh mint leaves. Tip: Buy twice was much to be sure you get the best produce.

Food Photography Tips

Choose props that complement the rich tones of chocolate without stealing the spotlight:

Photography Gear

Here’s the gear  I used to get beautiful moody pudding shots:

Close up shot of one Protein Packed Chocolate Mocha Pudding in parfait glass.

How To Assemble Protein Packed Chocolate Mocha Pudding Video

https://youtube.com/shorts/VgVBXnprGNo?feature=share

Let's Connect

Want more behind-the-scenes peeks, recipe drops, and food photography inspo? Come hang out with me on Instagram, Pinterest, Facebook and more. I’d love to connect with you there!

Protein Packed Chocolate Mocha Pudding in parfait glasses with fresh raspberries and mint.

Protein Packed Chocolate Mocha Pudding

Yield: 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 2 hours
Total Time: 2 hours 18 minutes

Velvety chocolate‑mocha pudding with a hidden protein boost—your go‑to dessert when you want rich flavor without the guilt.

Ingredients

TOOLS

  • 4 parfait glasses
  • Stand mixer or hand mixer

CHOCOLATE PUDDING

  • 1/2 cup (1.5 ounces) unsweetened cocoa powder
  • 2 scoops chocolate protein powder
  • 3 tablespoons cornstarch
  • 2 cups (16 ounces) low fat milk
  • 1/4 cup honey
  • 2 tablespoons strongly brewed coffee
  • 1 teaspoon vanilla extract

WHIPPED CREAM

  • 1/2 cup (4 ounces) heavy cream
  • 1 tablespoon powdered sugar (optional)
  • 1/4 teaspoon vanilla extract

Instructions

CHOCOLATE PUDDING

  1. In a medium saucepan, whisk together the cocoa powder, protein powder and cornstarch. Stir in the milk and honey. Bring to a boil over medium heat, whisking constantly for about 8 minutes until the mixture thickens.
  2. Remove the saucepan from the heat and stir in coffee and vanilla extract. Pour the pudding into a bowl and place a piece of plastic wrap on the surface of the pudding and chill in the refrigerator for about 2 to 3 hours.

WHIPPED CREAM

  1. In a bowl of a stand mixer with the whisk attachment attached, whip the cream, sugar if using and vanilla extract together until soft peaks form.

ASSEMBLE

  1. Divide chilled pudding between 4 parfait glasses. Add whipped cream on top and serve.


Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 196mgCarbohydrates: 68gFiber: 3gSugar: 52gProtein: 24g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary
Cuisine: American / Category: Custards, Trifles and Pudding

Root Beer Float Cupcakes

Here's a fun twist on a classic treat that blends soda shop charm with flavorful fluffy cupcakes. If you’ve ever sipped on a frosty root beer float on a hot summer day, you’re going to love these Root Beer Float Cupcakes!

Three Root Beer Float Cupcakes on a black plate.
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Why You'll Love This Recipe

  • Classic root beer flavor
  • Soft, moist texture
  • Creamy vanilla ice cream inspired frosting
  • Fun soda-fountain-style presentation
Three quarter angle of Root Beer Float Cupcakes on a green cake stand.

Ingredients Overview

Root Beer Cupcakes

  • Root beer
  • Unsalted butter
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • Root beer concentrate
  • Eggs
  • All-purpose flour
  • Baking powder
  • Salt
  • Whole milk

Vanilla Ice Cream Frosting

  • Unsalted butter
  • Vegetable shortening
  • Salt
  • Powdered sugar
  • Heavy cream
  • Vanilla extract
  • Vanilla ice cream, melted

Root Beer Drizzle

  • Unsalted butter
  • Granulated sugar
  • Heavy cream
  • Root beer
  • Root beer concentrate
  • Light corn syrup
  • Powdered sugar
Overhead shot of creamed butter and sugar for Root Beer Float Cupcakes.
Overhead shot of wet ingredients for Root Beer Float Cupcakes.
Overhead shot of dry ingredients for Root Beer Float Cupcakes.
Overhead shot of Root Beer Float Cupcakes cake batter.

Baking Tools Needed

Overhead shot of Root Beer Float Cupcake batter on cupcake pan before baking.
Overhead shot of baked Root Beer Float Cupcakes in cupcake pan.

Instructions

  • Make the cupcakes: Make sure all your ingredients are at room temperature before starting. Mix just until everything is combined, don’t overmix. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs (but no wet batter), they’re ready!
  • Prepare the frosting: Make sure your ice cream is melted and powdered sugar is sifted.
  • Make root beer drizzle: Sift the powdered sugar first to get rid of any clumps—this helps create a smooth root beer drizzle. Once mixed, let it sit for about 20 minutes to thicken before using.
Head on shot of Root Beer Float Cupcakes on a green cake stand.

Baking Schedule

  • Day 1: Bake Root Beer Float Cupcakes
  • Day 2: Make vanilla ice cream frosting, prepare root beer drizzle and assemble and serve.
Wide open shot of Root Beer Float Cupcakes on a black plate with cupcakes on a green cake stand in the background.

Food Photography Notes 📸

Food Photography Notes

Lighting: I used backlighting with a Godox soft box with grid, paired with my Godox AD200Pro flash with a black reflector to help absorb some of the highlights and a white bounce card to bring up the shadows.

Backdrop: Dark backgrounds from Erickson Surfaces

Props: Vintage-style paper straws, root beer float, root beer bottle, dish towel, with a bowl of maraschino cherries.

Camera Gear: Nikon D850, Nikkor 50mm 1:1.4G lens

Styling Tip: Add frosting height and a clean swirl using a Ateco piping tip #827 piping tip for that “soda float” swirl effect. For the drizzle place in a piping bag with a small round piping tip for a more controlled drizzle, or drizzle from a spoon for a more organic look.

Shot of three Root Beer Float Cupcakes on black plate with a bite removed from one of the cupcakes.

Let's Connect

Join me on social media for the latest recipes, behind-the-scenes baking fun, and a peek at what’s coming out of the kitchen next. Click below to follow, like, and subscribe—I’d love to have you along for the sweet journey!

10-Beginner-Cakes-to-Bake-NowDownload

Suggested Recipes

Adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar and The Sweetapolita Bakebook by Rosie Alyea

Head on shot of Root Beer Float Cupcakes on a green cake stand.

Root Beer Float Cupcakes

Yield: 24
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

These Root Beer Float Cupcakes are a nostalgic twist on a classic treat! Fluffy root beer–infused cupcakes are topped with a creamy vanilla frosting and drizzled with a smooth root beer glaze, just like your favorite soda shop float in cupcake form. Perfect for parties, summer gatherings, or anytime you’re craving something sweet and fun!

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Stand mixer
  • Cupcake liners
  • Spring loaded ice cream scoop (3 tablespoons)
  • Paper straws, cut to size (optional)
  • Maraschino cherries (optional)
  • Piping bag(s)
  • Ateco piping tip #827

ROOT BEER CUPCAKES

  • 1 ¾ cups (7.5 ounces) root beer, divided
  • ¾ cup (12 tablespoons) unsalted butter, at room temperature, about 65 degrees
  • 1 ½ cups (10.5 ounces) granulated sugar
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon root beer concentrate
  • 3 large eggs, at room temperature, about 70 degrees
  • 2 ½ cups (12.5 ounces) all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • ¼ cup (2 ounces) whole milk, at room temperature, about 70 degrees

VANILLA ICE CREAM FROSTING

  • 2 cups (32 tablespoons) unsalted butter, at room temperature
  • ½ cup vegetable shortening
  • ¼ teaspoon table salt
  • 6 ½ cups (26 ounces) powdered sugar, sifted
  • 1 cup (4 ounces) heavy cream
  • 4 teaspoons vanilla extract
  • 1 cup (4 ounces) melted vanilla ice cream

ROOT BEER ICING

  • 1 tablespoon unsalted butter
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons root beer
  • ¼ teaspoon root beer concentrate
  • 1 teaspoon light corn syrup
  • ¾ cup (3 ounces) powdered sugar

Instructions

ROOT BEER CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line cupcake pans with cupcake liners and set aside.
  2. Add 1 ½ cups root beer to a medium saucepan and heat over medium heat for about 15 to 20 minutes, until reduced to ¾ cup. Do not boil the root beer. Pour reduced root beer in a heat proof liquid measuring cup to see if you have ¾ cup. Pour root beer back in the saucepan if it has not reduced enough and continue to heat until you have ¾ cup. Set reduced root beer aside to cool to room temperature, about 8o degrees. You can put the root beer in the refrigerator if you want to speed up this process.
  3. In the bowl of a stand mixer, and the butter and sugar and cream together on medium speed until light and fluffy, about 4 minutes. Add the sour cream, vanilla extract and root beer concentrate and mix until combined. Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.
  4. In a large bowl, whisk together the flour, baking powder, and salt and set aside. In a 2 cup liquid measuring cup, combine the milk, cooled and reduced root beer, plus
    the remaining ¼ cup root beer and set aside.
  5. Add half of the flour mixture to the batter and mix until incorporated. Add the root beer mixture and beat until combined. Add the remaining half of the flour mixture
    and mix until combined, scraping the sides of the bowl as necessary.
  6. Divide the batter among the prepared cupcake pans, with 3 tablespoons of batter in each cup. Bake for 15 to 20 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cupcakes cool in their pan for about 5 minutes, then invert on to a cooling rack to cool completely.

VANILLA ICE CREAM FROSTING

  1. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, shortening and salt on medium speed until light and creamy, about 8 minutes. Slowly add the powdered sugar, heavy cream, vanilla extract and vanilla ice cream.
  2. Reduce the speed to the lowest setting possible on your mixer and beat for 1 minute. Increase the speed to medium-high and beat until light and fluffy, about 7 minutes.


ROOT BEER ICING

  1. In a small saucepan, combine the butter, sugar, heavy cream, root beer, root beer concentrate and corn syrup. Heat the mixture on low until the sugar has melted. Increase the heat to medium and bring to a boil. Boil for 3 minutes stirring occasionally. Remove the saucepan from the heat and immediately pour the mixture into a heatproof bowl. Whisk in the powdered sugar and allow icing to cool and thicken. While the icing is cooling start frosting the cupcakes.

ASSEMBLE

  1. Fit a piping bag with Ateco piping tip #827 and fill bag with frosting. Pipe a swirl on top of each cupcake. Using a spoon or a piping bag, top the frosting with root beer drizzle. Place a straw and cherry on each cupcake and serve.

Notes

Storage: Store cupcakes in an airtight container in the refrigerator for 3 days. Bring to room temperature before serving.

Make Ahead: Cupcakes can be made up to 3 days in advance, stored in an airtight cake container.

Frosting: will keep in an airtight container in the refrigerator for up to 3 days. Or stored in an airtight container at room temperature for 1 day. Bring chilled frosting to room temperature before beating on low speed to soften.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1055Total Fat: 55gSaturated Fat: 18gTrans Fat: 3gUnsaturated Fat: 31gCholesterol: 90mgSodium: 958mgCarbohydrates: 136gFiber: 5gSugar: 96gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cakes and Frostings

 

Banana Cream Pie

Banana Cream Pie has always been a family favorite, but this updated version takes things to a whole new level with a flaky homemade crust and rich vanilla custard

Overhead shot of Banana Cream Pie with blue gingham plates and blue towel.

Why You'll Love This Recipe

  • Creamy filling
  • Real bananas (no pudding mix)
  • Super flaky crust
  • Make ahead-friendly
Overhead shot of Banana Cream Pie with white and blue striped towel.

Ingredient Spotlight

  • Crust: flour, sugar, salt, butter, shortening, ice water and vodka
  • Filling: milk, cream, sugar, cornstarch, salt, eggs, egg yolks, butter, vanilla extract and fresh bananas
  • Whipped Cream: sugar, salt, heavy cream and vanilla extract
Overhead shot of step one in making the pie dough for Banana Cream Pie.
Overhead shot of step two in making the pie dough for Banana Cream Pie.
Overhead shot of step three in making the pie dough for Banana Cream Pie.
Overhead shot of step four in making the pie dough for Banana Cream Pie.
Overhead shot of step five in making the pie dough for Banana Cream Pie.
Overhead shot of step six in making the pie dough for Banana Cream Pie.

Banana Cream Pie Baking and Decorating Tools

Overhead shot of chilled filling in pie crust for Banana Cream Pie.
Overhead shot of banana slices on top of filling for Banana Cream Pie.

How To Make Banana Cream Pie

Make the crust - blind bake the crust and cool completely before adding the filling

Cook the custard - temper the eggs and cook until thickened

Assemble - pour the custard into the fully baked and cooled crust and chill for at least 2 hours and up to 24 hours

Decorate - Place sliced bananas on top of the chilled custard and top with whipped cream and garnish with sliced bananas and serve

Close up shot of sliced Banana Cream Pie on plate.

Tips For Success

  • Straining the custard through a fine-mesh sieve removes any bits of cooked egg, leaving you with a silky-smooth pie filling.
  • For the best flavor, use just ripe bananas.
  • Let the crust cool completely before adding the filling, this helps keep it from getting soggy.
  • Gently toss sliced bananas with a squeeze of fresh lemon juice to keep the bananas from browning too quickly.
  • See Baking Schedule below for make-ahead options.
Close up shot of sliced Banana Cream Pie with blue spoon next to it.

Baking Schedule

  • Day 1: Make and bake pie dough.
  • Day 2: Prepare the filling and chill.
  • Day 3: Top with sliced bananas, whipped cream and serve.

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Overhead shot of Banana Cream Pie with blue gingham plates and blue towel.

Banana Cream Pie

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 30 minutes

This classic Banana Cream Pie features layers of fresh bananas, rich homemade vanilla custard, and a buttery pie crust, all topped with fluffy whipped cream. It’s a nostalgic dessert that’s perfect for any occasion and even better made ahead. No pudding mixes here, just real ingredients and bold banana flavor in every bite.

Ingredients

TOOLS

  • Food processor
  • 9-inch glass pie plate
  • Pie weights
  • Sieve
  • Stand mixer or hand mixer
  • Piping bag
  • Ateco piping tip #827

PIE DOUGH

  • 1 1/4 cup (6 1/4 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
  • 4 tablespoons shortening, cut into 2 pieces and chilled
  • 2 tablespoons vodka or gin, chilled
  • 2 tablespoons ice water

FILLING

  • 2 cups (16 ounces) whole milk
  • 1/2 cup (4 ounces) heavy cream
  • 3/4 cup (6 ounces) granulated sugar
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 to 4 bananas, peeled and sliced

WHIPPED CREAM

  • 1/2 cup (4 ounces) granulated sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups (12 ounces) heavy cream
  • 2 teaspoons vanilla extract

Instructions

PIE DOUGH

    1. In the bowl of a food processor, process 3/4 cup flour, sugar and salt until combined. Add the chilled butter and shortening to the bowl and process until combined and mixture begins to form clumps and no flour bits remain, about 10 seconds.
    2. Scrape down the bowl and add the remaining 1/2 cup flour to the bowl and pulse until the mixture comes together, about 6 pulses.
    3. Transfer dough to a medium bowl and sprinkle with chilled vodka and water. Stir and press the mixture until the dough sticks together.
    4. Turn out the dough onto a sheet of plastic wrap and flatten it to a 4-inch round disk and wrap up tightly. Place the dough in the refrigerator for at least 1 hour before using.
    5. Place the chilled dough on the counter for 10 minutes before rolling out. Adjust an oven rack to the center position and heat the oven to 425 degrees. On a lightly floured surface, roll the dough out into a 12 inch circle. Loosely roll dough around a rolling pin. And gently unroll it onto a 9-inch round pie plate, letting excess dough hang over the edge. Gently press the dough into the pie plate. Wrap the dough loosely with plastic wrap and set on a baking sheet and place in the refrigerator to chill for 30 minutes.
    6. Trim the overhand to 1/2 inch beyond the edge of the pie plate. Tuck the overhang under itself. Crimp the dough edges and wrap the dough lined pie plate loosely with plastic wrap and chill in the refrigerator for 15 minutes.
    7. Line a chill pie shell with a double layer of foil, making sure to cover the edges to prevent burning and fill with dry beans, uncooked rice or pie weights.
    8. Bake until the pie dough looks dry, about 15 minutes. Remove the foil with pie weights and continue to bake for 8 -12 minutes until the crust has browned. Transfer to a wire rack to cool completely, about 1 hour.

BANANA FILLING

  1. In a medium bowl, combine the sugar, cornstarch and salt. Add the eggs and egg yolks and whisk to combine.
  2. In a medium saucepan, bring the milk and cream to a simmer over medium heat.
  3. Pour about 1/4 of the simmering milk mixture into the egg mixture and whisk quickly to temper them. Pour the mixture back into the saucepan and whisk constantly. Reduce the heat to medium-low and with a silicone spatula continue to cook and stir constantly, until the mixture thickens and large bubbles start to appear and break on the surface. Remove from the heat and stir in the butter until completely melted. Add in vanilla extract and stir to combine.
  4. Holding a fine mesh sieve in one hand and with the other hand, pour the filling through the sieve over the baked pie crust to remove any bits of egg that may have cooked in the process. Cover the filling with plastic wrap directly on top of the surface and refrigerate until fully cooled and set, at least 2 hours and up to 24 hours.

WHIPPED CREAM

  1. Combine sugar, salt, cream and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-low speed for about 1 minute, then increase mixer speed to medium-high and whip until cream is thick enough to hold firm peaks, about 3 minutes.

DECORATING

  1. TIP: Sprinkle sliced bananas with squeeze of lemon juice to help reduce browning.
  2. When ready to serve, remove the plastic wrap and arrange sliced bananas on top of the filling in an even layer, overlapping the slices so they are well packed together. Attach piping tip #827 to a piping bag and fill with whipped cream. Pipe large rosettes around the edge of the pie. Then pipe smaller dollops inside of of the rosettes. Fill with middle of the pie with a few extra slices of bananas. Slice and enjoy.

Notes

Store leftover pie in an airtight container in the refrigerator for up to one day.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 672Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 203mgSodium: 531mgCarbohydrates: 73gFiber: 3gSugar: 39gProtein: 10g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Pies and Tarts

Old-fashioned Chocolate Cake

 This is the perfect cake to whip up whenever a chocolate craving strikes, no eggs needed and no special ingredients required! Just a few simple pantry staples are all it takes to make this rich, old-fashioned chocolate cake in no time.

Old-fashioned Chocolate Cake on antique cake pedestal.

Why You'll Love This Cake

  • Moist, tender texture without eggs
  • Deep chocolate flavor with simple ingredients
  • No fancy tools or techniques needed
  • Perfect for birthdays, casual desserts, or anytime chocolate cravings
Close up angle showing frosting texture of Old-fashioned Chocolate Cake.

Ingredients You'll Need

  • CAKE
  • 3 cups (15ounces/426 grams) all-purpose flour
  • 2 cups (14 ounces/226 grams) sugar
  • 1/2 cup (1.5 ounces/42.5 grams) unsweetened cocoa powder, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon table salt
  • 2 cups hot water
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon instant coffee granules
  • 1 tablespoon vanilla extract
  • 2 cups hot water
  • FROSTING
  • 8 tablespoons unsalted butter
  • 1 1/2 cups (10.5 ounces/297grams) sugar
  • 1 1/4 cups (3.75 ounces/106 grams) unsweetened cocoa powder, sifted
  • 1/8 teaspoon table salt
  • 1 1/4 cups heavy cream
  • 1/4 cup sour cream
  • 1 teaspoon instant coffee granules
  • 2 teaspoon vanilla extract
Overhead shot of Old-fashioned Chocolate Cake dry ingredients.
Overhead shot of wet ingredients for Old-fashioned Chocolate Cake.
Overhead shot of Old-fashioned Chocolate Cake batter.

The Binder: How This Cake Works Without Eggs

In traditional cake recipes, eggs act as the binder. But in this Old-Fashioned Chocolate Cake, vinegar and baking soda do the job instead. When combined, they create a chemical reaction that helps the cake rise and hold together.

Three quarter angle of sliced Old-fashioned Chocolate Cake on white plate.

Expert Tips for Success

  • Use room temperature ingredients to reduce over mixing
  • Don’t skip the vinegar—it’s essential
  • Be sure to sift the cocoa powder, especially for the frosting, to make it extra smooth.
  • Left over cake can be stored in an airtight container in the refrigerator for 3 days.
Head on angle of sliced Old-fashioned Chocolate Cake sliced on white plate.

Cake Baking and Decorating Tools Needed

Close up of sliced Old-fashioned Chocolate Cake on white plate.

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Adapted from Cuisine At Home

Old-fashioned Chocolate Cake on antique cake pedestal.

Old-Fashioned Chocolate Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 3 hours
Total Time: 4 hours

This Old-Fashioned Chocolate Cake is rich, moist, and made without any eggs—perfect for those with allergies or when you're simply out of ingredients. With a tender crumb and deep chocolate flavor, it’s a nostalgic dessert that comes together easily using pantry staples. Whether you're baking for a special occasion or just craving a classic treat, this egg-free chocolate cake won’t disappoint!

Ingredients

SPECIAL TOOLS

  • 2 8-inch round cake pans
  • Non stick baking spray
  • Large mixing bowl
  • 4 cup liquid glass measuring cup
  • Whisk

CAKE

  • 3 cups (15ounces/426 grams) all-purpose flour
  • 2 cups (14 ounces/226 grams) sugar
  • 1/2 cup (1.5 ounces/42.5 grams) unsweetened cocoa powder, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon table salt
  • 2 cups hot water
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon instant coffee granules
  • 1 tablespoon vanilla extract
  • 2 cups hot water

FROSTING

  • 8 tablespoons unsalted butter
  • 1 1/2 cups (10.5 ounces/297grams) sugar
  • 1 1/4 cups (3.75 ounces/106 grams) unsweetened cocoa powder, sifted
  • 1/8 teaspoon table salt
  • 1 1/4 cups heavy cream
  • 1/4 cup sour cream
  • 1 teaspoon instant coffee granules
  • 2 teaspoon vanilla extract

Instructions

CAKE

  1. Adjust an oven rack to the center position. Heat oven to 350 degrees. Spray 2 8-inch round cake pans with non-stick baking spray and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In a 4 cup liquid measuring cup add vegetable oil, vinegar, instant coffee granules, vanilla extract and hot water and whisk to combine. Add the wet ingredients to the dry ingredients and whisk until just combined. A few lumps are okay. Divide batter between prepared cake pans and bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  3. Let cakes cool in their pans for 15 minutes on a cooling rack. Then invert onto the cooling rack to cool completely.

FROSTING

  1. In a large saucepan over medium heat, melt butter. Add in sugar, cocoa and salt. Stir to combine. Mixture will be grainy.
  2. In a 4 cup liquid measuring cup, add heavy cream, sour cream and instant coffee and whisk until smooth. Reduce the heat to medium-low and slowly add the cream mixture to the chocolate and stir to combine. Cook until the sugar has dissolved and the mixture is smooth, about 6 to 8 minutes. Do not boil.
  3. Remove from the heat and stir in vanilla extract. Let frosting cool at room temperature until spreadable, about 2 to 3 hours. You can place the frosting in the refrigerator to speed up the process if needed.

ASSEMBLE

  1. Trim off cake domes that may have formed during baking to create a flat and even surface on each of the cake layers. Place one of the cake layers (cut side up) on a serving plate and spread about 1 cup frosting on top. Place second cake layer on top (cut side down) and spread remaining frosting on top and down the sides of the cake. Enjoy.

Notes

Frosting maybe be chilled until completely cold, then rewarmed gently in a microwave until spreadable. Heat at high power for 20 second intervals, stirring well after each interval.

Cake Storage: Cake can be stored in an air tight cake container for 3 days in the refrigerator.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 449Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 60mgSodium: 451mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 5g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Dessert