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Protein Packed Chocolate Mocha Pudding

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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.

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!

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Banana Caramel Pudding
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.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

10-Beginner-Cakes-to-Bake-NowDownload

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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

 

 

 

 

 

 

 

Lavender Lemon Cupcakes

These Lavender Lemon Cupcakes bring together soft, lavender-scented cake with a subtly sweet lavender frosting, creating a dessert that’s as beautiful as it is delicious. Perfect for spring gatherings, Mother’s Day, or anytime you’re craving something unique and homemade, this recipe is sure to stand out. With easy-to-find ingredients and simple steps, these cupcakes are a delightful way to try baking with culinary lavender.

Three quarter angle of Lavender Lemon Cupcakes on a lavender plate.

Why I Love This Recipe

  • Soft, light, and fluffy cupcakes that melt in your mouth
  • Just a hint of lavender for a delicate floral twist
  • A surprise lemon curd center that adds bright, tangy flavor
  • Simple to make, but beautiful enough for any special occasion
Three quarter angle of Lavender Lemon Cupcakes on a lavender cake stand.

Lavender Cupcake Ingredients

  • Lavender Infused Whole milk: The fat in whole milk helps to tenderize the cake crumb. It also interacts with the flour to create just enough gluten to form the cake structure. Plus the lavender helps with the flavor of the cake.
  • Egg whites: helps create structure.
  • Vanilla extract: helps balance the flavors.
  • Lavender extract: gives the cake a hint of lavender flavor.
  • 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.
Wide open shot of Lavender Lemon Cupcakes on lavender cake plate and cake stand.

How To Make Lemon Curd

  • In a medium sized saucepan, whisk together the eggs, sugar, salt, lemon juice and zest.
  • Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken.
  • Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.
Overhead shot of lemon curd in sieve for Lavender Lemon Cupcakes.
Strained lemon curd in sieve for Lavender Lemon Cupcakes.
Completed strained lemon curd for Lavender Lemon Cupcakes.

Tips For Success

  • Read the full recipe first. Knowing the steps ahead of time helps everything go more smoothly.
  • Plan each part around your schedule. I usually spread cake recipes over 2 days to make things easier and less stressful.
  • Use room temperature ingredients. They mix more easily and help prevent overmixing.
  • Scoop batter with a 3-tablespoon spring-loaded ice cream scoop. It keeps cupcakes uniform in size for even baking.
  • Rotate pans gently. About 5 minutes before baking is done, rotate your pans. Avoid slamming the oven door—cupcakes are delicate and can fall.
  • Chill cupcakes before decorating. Once cooled, pop them in the fridge. Cold cupcakes are easier to fill and frost.
  • Let colored frosting sit. The longer it rests, the deeper the color becomes.
Close up shot of half eaten Lavender Lemon Cupcake with lemon curd filling.

Baking and Cake Decorating Tools

Close up of Lavender Lemon Cupcakes on lavender cake plate.

Baking Schedule

  • Day 1: Make lemon curd.
  • Day 2: Bake cupcakes.
  • Day 3: Prepare frosting, assemble and serve cupcakes.

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Three quarter angle of Lavender Lemon Cupcakes on a lavender cake stand.

Lavender Lemon Cupcakes

Yield: 24
Prep Time: 2 hours
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 4 hours 20 minutes

These Lavender Lemon Cupcakes are soft, zesty, and topped with a floral buttercream, perfect for spring gatherings or garden parties.

Ingredients

SPECIAL TOOLS

  • Sieve
  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Piping bags (2)
  • Ateco piping tip #827
  • Dried lemon wedges (garnish)
  • Culinary lavender (garnish)

LAVENDER MILK

  • 1 cup whole milk
  • 2 tablespoons culinary lavender

LAVENDER CAKE

  • 1 cup Lavender Milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons lavender extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

LEMON CURD

  • 3 whole eggs
  • 3/4 cup (5.25 ounces) granulated sugar
  • Pinch of salt
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons unsalted butter, cut into tablespoon sized pieces

LAVENDER FROSTING

  • 2 cups (454 grams/16 ounces)unsalted butter, at room temperature
  • 1/2 cup (8 tablespoons) shortening
  • 1/4 teaspoon salt
  • 6 1/2 cups (26 ounces/734.5 grams) powdered sugar, sifted
  • 1 cup (8 fluid ounces) heavy cream
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon lavender extract

Instructions

LAVENDER MILK

  1. In a small saucepan, slowly bring the milk to a simmer over low heat. Add the lavender and remove from the heat and let steep for 20 minutes. Strain the milk with a sieve over a 1 cup measuring cup to remove the lavender. Add more milk to the lavender milk to equal 1 cup.

LAVENDER CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcakes pans with cupcake liners and set aside.
  2. In a bowl, whisk together lavender milk, egg whites, vanilla and lavender extract. 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 tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the lavender milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cook in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.


LEMON CURD

  1. Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken.
  2. Remove the curd from the heat and stir in the butter. Strain the curd through a sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.

LAVENDER FROSTING

  1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and lavender extract and slowly mix until combined, about 1 minute.
  2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

HOW TO COLOR FROSTING

  1. In 2 separate bowls, set aside about 2 cups of frosting into each bowl.
  2. Color the first bowl of frosting with AmeriColor Violet gel food coloring. Add a small amount of AmeriColor Red Red to reduce the blue tones and create the perfect lavender shade. Once you're happy with the color, use the same spoon or spatula to mix a portion of the lavender frosting into the second bowl. This will create a lighter lavender shade. Using the same tool and base color helps keep the tones consistent.

ASSEMBLE

  1. Using a small paring knife, cut a cone of cake out of each cupcake. Cut off the cone section of cake and discard, but keep the circular top of cake to place back on to the cupcake after filling.
  2. Place the curd in a piping bag and cut off the tip for the lemon curd to come out. Start filling each cupcake with about 2 teaspoons of lemon curd. Place the circular piece of cake back on top.
  3. Fit a piping bag with Ateco piping tip #827.
  4. Lay a piece of plastic wrap on the counter and place the uncolored, lavender and light lavender frosting on top of the plastic wrap in a line. It doesn't have to be perfect.
  5. Roll up the plastic wrap into a tight log shape, twisting both ends. Cut one end of the plastic wrap.
  6. Place the plastic wrapped buttercream into the prepared piping bag.
  7. Pipe a swirl of frosting on top of each cupcake. Top the cupcakes with a lemon wedge and a sprinkle of culinary lavender.

Notes

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

Make Ahead: Store cake layers in plastic wrap in an airtight cake container at room temperature for up to 3 days. Lemon Curd will keep in an airtight container in the refrigerator for up to 1 week. Or in the freezer for 6 months. The frosting will keep in an airtight container in the refrigerator for up to 3 days. Bring chilled frosting room temperature and beat on low speed to soften. You can also warm the frosting in a heatproof container in the microwave in 10 second intervals, stirring after each interval until the frosting is smooth.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1045Total Fat: 56gSaturated Fat: 20gTrans Fat: 3gUnsaturated Fat: 31gCholesterol: 99mgSodium: 1031mgCarbohydrates: 133gFiber: 6gSugar: 94gProtein: 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

Blooms and Brushstrokes: Vanilla Strawberry Cake

Spring is my favorite season for baking layer cakes. With all the beautiful blooms and vibrant colors, there’s no shortage of inspiration. While flipping through one of my spring-themed baking cookbooks, Botanical Baking by Juliet Sear, I found just the spark I needed.

The cake, filling, and frosting are all my own creations, but the decoration for this Blooms and Brushstrokes Vanilla Strawberry Cake was inspired by the artistic beauty found in that book.

Blooms and Brushstrokes Vanilla Strawberry Cake wide open shot of cake on cake pedestal.

Why You'll Love This Cake

  • Light and fluffy vanilla cake layers
  • Fresh strawberry filling for a fruity punch
  • Smooth bakery-style frosting
  • Beautiful fresh flowers and handmade brushstrokes
Overhead shot of dry cake ingredients combined for Blooms and Brushstrokes Vanilla Strawberry Cake.
Overhead shot of completed cake batter for Blooms & Brushstrokes Vanilla Strawberry Cake.

Vanilla Cake Ingredients

  • Whole milk: thins out the batter, generates steam during baking and helps gluten develop when it interacts with the flour.
  • Egg whites: this cake uses egg whites instead of whipped egg whites to reduce the holes in the cake layers.
  • Vanilla extract: enhances flavor.
  • Sour cream: lends a tangy flavor to the cake and creates a moist texture. Tip: Buttermilk or yogurt can be substituted for sour cream.
  • Cake flour: also known as soft flour, contains less protein than all-purpose flour. And creates a delicate and fine crumbed cake.
  • Granulated sugar: sweetens the cake and easily mixes into cake batter.
  • Baking powder: is a mixture of baking soda and cornstarch. Baking powder works twice by coming in contact with liquid and then again when it comes into contact with heat.
  • Baking soda: is an alkali and must be used with an acidic ingredient such as sour cream.
  • Salt: enhances the cakes flavor.
  • Unsalted butter: adds a rich flavor and creates texture in the cake.
Sliced Blooms and Brushstrokes Vanilla Strawberry Cake on plates.

Baking and Cake Decorating Tools

Close up of Blooms and Brushstrokes Vanilla and Strawberry Cake sliced.

Decorating Tips

Place chopped candy melts in a microwave safe bowl. Microwave on 30 second intervals, stirring between each interval until the candy melts are completely melted and smooth.

  • You can use a little shortening to help smooth the candy melts if needed. I start with 1 teaspoon. Repeat this process with each color.
  • Start with one color and pipe and brush before starting on the next color. You can let the melted candy sit for about 10 to 15 minutes before pouring into a piping bag.
  • I added white chocolate melts to the other colors of candy melts to give the brushstrokes more of a pastel color.
  • Make as many brushstrokes as you can to account for some breakage when handling. It happens.

Place the melted candy into a piping bag and snip the corner off with scissors. Pipe a generous amount of melted candy on a piece of parchment paper, about 1 tablespoon. Using a large offset cake spatula, swipe through the mounds of melted candy until strokes are created. Leave the brush strokes to set for at least 15 minutes before moving them. Repeat this process for all colors of candy melts.

Collage of brushstrokes process for Blooms and Brushstrokes Vanilla Strawberry Cake.

Use your remaining frosting to apply the brushstrokes to the cake, sticking them on the top and sides. You can use toothpicks to help prop up the brushstrokes, and hide them with extra frosting. Feel free to remove the toothpicks once the frosting has set.

Wrap up the stems of the flowers you’re using with plastic wrap so that the flower stems don’t touch the cake. Gently tuck the flowers in and around the brushstrokes. You may need to add toothpicks to support the flowers. 

Overhead shot of rose process for Blooms and Brushstrokes Vanilla Strawberry Cake.

Baking Schedule

  • Day 1: Prepare the brushstrokes. Let them sit overnight
  • Day 2: Bake cake layer and make filling
  • Day 3: Prepare the frosting, assemble, decorate and serve
Wide open shot of sliced Blooms and Brushstrokes Vanilla Strawberry Cake.
10-Beginner-Cakes-to-Bake-NowDownload

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

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Blooms and Brushstrokes Vanilla Strawberry Cake

Blooms and Brushstrokes Vanilla Strawberry Cake

Yield: 24
Prep Time: 6 hours
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 7 hours

Soft vanilla cake layers filled with fresh strawberry filling and frosted with bakery-style buttercream. Finished with brushstroke accents and fresh roses for a beautiful spring-inspired treat.

Ingredients

TOOLS3 8-inch round cake pans

  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Food processor
  • Sieve
  • Cake turntable with nonslip mat
  • 8-inch round cake board
  • Piping bags
  • Coupler
  • Small offset cake spatula
  • Large offset cake spatula
  • 8-inch round acrylic disk
  • Parchment paper
  • Cake scraper
  • Toothpicks
  • Candy melts: pink, blue, green, and white

VANILLA CAKE

  • 1 3/4 cups (420g/10.6 ounces) whole milk, at room temperature
  • 6 large egg whites
  • 1 tablespoon vanilla extract
  • 2/3 cup (150 grams/5.3 ounces) sour cream, at room temperature
  • 4 1/3 cups (498g/17.3 ounces) cake flour
  • 2 1/2 cups (500g/17.7 ounces) granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (282g/10 ounces) unsalted butter, cut into tablespoon sized pieces, at room
  • temperature, about 65 degrees

STRAWBERRY FILLING

  • 12 ounces frozen strawberries, thawed
  • ¼ granulated sugar
  • 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  • Fresh lemon juice, to taste
  • 3 tablespoons Chambord, optional

BAKERY FROSTING

  • 2 cups (454 grams/16 ounces)unsalted butter, at room temperature
  • 1/2 cup (8 tablespoons) shortening
  • 1/4 teaspoon salt
  • 6 1/2 cups (26 ounces/734.5 grams) powdered sugar, sifted
  • 1 cup (8 fluid ounces) heavy cream
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Instructions

VANILLA CAKE

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a 4 cup liquid measuring cup, whisk together the milk, egg whites, extract, and sour cream.
  3. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, baking soda, and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled.  Give the batter a final stir by hand with a rubber spatula.
  4. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 30 to 35 minutes, switching and rotating pans halfway through baking.
  5. Let cakes cool in their pans for 30 minutes on cooling racks. Then invert on cooling racks to cool completely.

STRAWBERRY FILLING

  1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a bowl pour strawberry 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 strawberry 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 and Chambord. Chill for about 2-3 hours in the refrigerator until ready to use.

BAKERY FROSTING

  1. In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, vanilla and almond extract and slowly mix until combined, about 1 minute.
  2. Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.

ASSEMBLE CAKE

  1. Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of buttercream in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a coupler and fill with frosting. Pipe a frosting border around the edge of the cake. Add half of the strawberry filling on top and spread with a small offset cake spatula in an even layer until it reaches the frosting border.
  2. Place the second cake layer on top and pipe another frosting border around the edge of the cake and top with the remaining strawberry filling, spreading it out in an even layer until it reaches the frosting border. Place the last cake layer on top (bottom side up).


CRUMB COATING

  1. 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.

FROSTING THE CAKE

  1. Spread a generous amount of frosting on the top of the cake and spread it out evenly. You should have some excess frosting hanging off the sides of the cake.
  2. Line an 8-inch round acrylic disk with parchment paper with a bit of frosting. Line up the acrylic disk with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board completely, and gently press a cake scraper against the acrylic disk and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
  3. Insert a small offset spatula under the acrylic disk and rotate the turntable until the disk releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.


DECORATING - BRUSHSTROKES

  1. Place chopped candy melts in a microwave safe bowl. Microwave on 30 second intervals, stirring between each interval until the candy melts are completely melted and smooth. Repeat this process with each color. TIP: Start with one color and pipe and brush before starting on the next color.
  2. Place the melted candy into a piping bag and and snip the corner off with scissors. Pipe a generous mount of melted candy on a piece of parchment paper, about 1 tablespoon. Using a large offset cake spatula, swipe through the mounds of melted candy until strokes are created. Leave the brush strokes to set for at least 15 minutes before moving them. Repeat this process for all colors of candy melts.


DECORATING - APPLYING THE BRUSHSTROKES

  1. Use your remaining frosting to apply the brushstrokes to the cake, sticking them on the top and sides. You can use toothpicks to help prop up the brushstrokes, and hide them with extra frosting.
  2. Wrap up the stems of the flowers you’re using with floral tape, and then with plastic wrap so that the flower stems don’t touch the cake. Gently tuck the flowers in and around the brushstrokes. You may need to add toothpicks to support the flowers. Transfer to a cake pedestal and serve.


Notes

STORAGE: Strawberry Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator. Cake Layers can be baked up to 3 days ahead, wrapped in plastic wrap, stored in the refrigerator. Frosting is best made the day of assembly but can be made up to 3 day in advance, stored in an airtight container in the refrigerator. (If you've colored the frosting before storing the color will deepen the longer it sits.)

ASSEMBLED CAKE: Cake can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 193mgCarbohydrates: 32gFiber: 1gSugar: 11gProtein: 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: Advanced Cake Recipes

Easy Easter Egg Chocolate Chip Cookies

If you're looking for a festive and delicious treat to celebrate, these Easy Easter Egg Chocolate Chip Cookies are just what you need. Soft, chewy, and packed with colorful chocolate eggs, they’re the perfect way to add a little extra sweetness to your holiday.

Overhead shot of Easy Easter Egg Chocolate Chip Cookies.
Nikon D850 ISO 400 40mm f/5.0 1/200 Artificial Light

Why You'll Love This Recipe

  • This recipe is quick and easy to prepare, making it perfect for last minute Easter gatherings.
  • There are no fancy ingredients involved, except the seasonal Easter candy.
  • If you're in a time crunch, this recipe can be made in advance. In fact, I prefer to make the cookie dough in advance and bake the cookies the next day.
Overhead shot of Easy Easter Egg Chocolate Chip Cookies on purple cake stand.
Nikon D850 ISO 400 50mm f/4.0 1/200 Artificial Light

Cookie Ingredients

  • All-purpose flour: Gluten and starch are the two main components in flour that help build structure.
  • Baking soda: is a leavener that is activated by a liquid and an acid in the dough or batter. Baking soda must be fresh in order to work properly. So be sure to check the expiration date. To test if your baking soda is fresh, place 1/4 teaspoon of baking soda in a small bowl. Pour 1 teaspoon white vinegar on top and if it's fresh, it should bubble quickly. If it doesn't it's time to toss it. Baking soda and baking powder can't be used interchangeably. 
  • Salt: helps bring out the sweetness in baked goods.
  • Unsalted butter, melted: Since there is no standard measurement for how much salt is in each stick of butter, it's best to use unsalted butter. This recipe uses melted butter, but it should be cooled to about 75-80 degrees before using.
  • Light brown sugar: helps the sweetness of the recipe, plus impacts the texture and color as well. Unlike granulated sugar, brown sugar is acidic and will react to the baking soda in this recipe.
  • Granulated sugar: sweetens, tenderizes, leavens and caramelizes the cookies.
  • Vanilla extract: adds flavor to the cookie dough.
  • Eggs: Just like flour, eggs help provide structure. 
  • Egg yolks: contribute to color and flavor. Egg yolks also help prevent staling since they contain an all-natural emulsifier called lecithin.
  • Chocolate chips: the star of this recipe! Feel free to substitute peanut butter chips, milk chocolate chips, dark chocolate chips, nuts and candy in this recipe. 
  • Sugar-coated chocolate mini eggs: gives the cookies a fun and festive take on the traditional chocolate chip cookie recipe.
Overhead shot of Easy Easter Egg Chocolate Chip Cookie dough with candy coated Easter candy on top.
Nikon D850 ISO 400 50mm f/3.2 1/400 Artificial Light
Overhead shot of Easy Easter Egg Chocolate Chip Cookie dough completed.
Nikon D850 ISO 400 50mm f/3.2 1/320 Artificial Light

Fun Variations

  • Replace candy coated Easter egg candy with pastel M&M's
  • Substitute half of the chocolate chips with white chocolate chips for the best of both worlds.
  • Swap out the candy coated Easter candy with your favorite candy.
Overhead shot of Easy Easter Egg Chocolate Chip Cookies on a baking sheet.
Nikon D850 ISO 400 50mm 4/4.0 1/320 Artificial Light
Overhead shot of baked Easy Easter Egg Chocolate Chip Cookies.
Nikon D850 ISO 400 50mm f/4.0 1/250 Artificial Light

Pro Tips for Perfect Easy Easter Egg Chocolate Chip Cookies

  • Chill the cookie dough before baking. I prefer to chill the dough 24 hours for best flavor and texture.
  • For presentation, I reserve a small amount of chocolate chips and chopped candy coated Easter eggs to place on top of each cookie dough ball right before baking.
  • Use a 1/4 cup measuring cup to measure out each ball of dough, for consistent sizing and baking.
  • Line your baking sheet with parchment paper. Silicone mats tend to make cookies spread more.
Close up of Easy Easter Egg Chocolate Chip Cookies stacked on a pink plate.
Nikon D850 ISO 400 40mm f/5.0 1/200

How to Store and Freeze

Cookie dough can be stored in the refrigerator, covered for up to 3 days. Let sit at room temperature until the dough is warm enough to scoop out. The cookie dough can also be frozen, rolled up into 1/4 cup balls, and placed on a cookie sheet until frozen. And then stored in an airtight container for up to 6 weeks. Bring the cookie dough balls to a cool room temperature before baking.

Three quarter angle stacked Easy Easter Egg Chocolate Chip Cookies on pink plate with a bite.
Nikon D850 ISO 400 40mm f/5.0 1/200 Artificial Light

Baking Tools

Three quarter angle of Easy Easter Egg Chocolate Chip Cookies on a purple cake pedestal.
Nikon D850 ISO 400 50mm f/4.0 1/200 Artificial Light

Can’t Wait to Hear What You Think!

I’d love to hear how your cookies turn out! Did you try any fun variations? Let me know in the comments or tag me on social media!

Overhead shot of Easy Easter Egg Chocolate Chip Cookies scene.
Nikon D850 ISO 400 40mm f/5.0 1/200 Artificial Light

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Close up overhead shot of Andes Mint Chocolate Chip Cookies on cooling rack.
Andes Mint Chocolate Chip Cookies

Overhead shot of Easy Easter Egg Chocolate Chip Cookies.

Easy Easter Egg Chocolate Chip Cookies

Yield: 30
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 2 minutes
Total Time: 47 minutes

Soft, chewy, and bursting with festive flavor, these Easy Easter Egg Chocolate Chip Cookies are the perfect treat for spring! Classic buttery cookie dough is packed with rich chocolate chips and colorful candy-coated chocolate eggs, adding a delightful crunch and pop of pastel hues.

Ingredients

TOOLS

  • Large rimmed baking sheet
  • Parchment paper
  • Stand mixer
  • 1/4 cup measuring cup
  • Cooling racks

COOKIES

  • 20 ounces (4 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups unsalted butter, melted and cooled to about 75 degrees
  • 14 ounces (2 cups) packed light brown sugar
  • 7 ounces (1 cup) granulated sugar
  • 2 tablespoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 12 ounces semi-sweet chocolate chips
  • 12 ounces sugar-coated chocolate mini eggs, chopped

Instructions

    1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
    2. Whisk together the flour, baking soda and salt.
    3. In a the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter, brown sugar and granulated sugar until well blended, about 3 minutes. Beat in the vanilla egg and egg yolk until light and creamy.
    4. Mix in the dry ingredients until just blended. Stir in the chocolate chips and chopped chocolate mini eggs by hand using a wooden spoon. Cover and chill the cookie dough in the refrigerator for at least 30 minutes or up to 24 hours.
    5. Drop cookie dough ¼ cup at a time onto the prepared cookie sheet. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the oven or until the edges are lightly toasted. Cool on baking sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 506Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 127mgCarbohydrates: 85gFiber: 3gSugar: 20gProtein: 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: Cookies and Candies

Mint Chocolate Chip Cake

As an Amazon Associate, I earn from qualifying purchases.

My favorite ice cream flavor has always been a toss-up between Mint Chocolate Chip and Rocky Road. After much deliberation, I’ve decided—why choose just one? From now on, I officially have two number-one flavors!

So, for my birthday, I baked myself this luscious and refreshing Mint Chocolate Chip Cake. Not only does it capture the flavors of one of my favorite ice creams, but it’s also the perfect dessert to celebrate the upcoming St. Patrick’s Day holiday!

Close up shot of Mint Chocolate Chip Cake on green cake stand.
Nikon D850 ISO 400 40mm f/3.5 1/160 Artificial Light

Mint Chocolate Chip Cake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
  • Baking powder: is a mixture of cornstarch and baking soda. Baking powder reacts twice, when it comes into contact with liquid and when it comes into contact with heat, creating bubbles in the batter that help give the cake its structure.
  • Salt: helps bring out the flavor.
  • Unsweetened chocolate: is the traditional choice for recipes that produce a bold chocolate flavor. 
  • Dutch-processed cocoa powder: is less acidic than natural cocoa powder and enhances browning.
  • Instant espresso powder: intensifies the chocolate flavor.
  • Unsalted butter: is a fat that is rich in flavor and helps determine the texture of the cake.
  • Light brown sugar: helps bring out the chocolate flavor in the cake.
  • Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
  • Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
  • Vanilla extract: helps bring out the flavors of the cake.
  • Mint extract: gives the cake its mint flavor.
Overhead shot of Mint Chocolate Chip Cake ingredients in bowls.
Nikon D850 ISO 400 50mm f/3.5 1/160 Artificial Light
Overhead shot of Mint Chocolate Chip Cake batter.
Nikon D850 ISO 400 50mm f/3.5 1/160 Artificial Light

Mint Chocolate Chip Frosting

This Mint Chocolate Chip Frosting is a game-changer, taking indulgence to the next level with real mint chocolate chip ice cream as a key ingredient. Instead of just mimicking the flavor, this frosting delivers the real deal—creamy, cool, and packed with bits of chocolate throughout. And the best part? When served chilled, it tastes just like a scoop of mint chocolate chip ice cream melting over a rich, decadent chocolate cake. 

Note: My favorite ice cream brand has no green coloring in its ice cream so I added a few drops of AmeriColor's Leaf Green gel food color to my frosting. Depending on which brand of ice cream you use, you may not need to add food coloring.

Overhead shot of Mint Chocolate Chip Cake frosting.
Nikon D850 ISO 400 50mm f/5.6 1/160 Artificial Light

Layer Cake Assembly

Center cake layer on an 8-inch round cake board and set it on a cake turntable with a nonslip mat under it. Spread about 3/4 cup frosting on top in an even layer with an offset cake spatula, smoothing the frosting out to the edges of the cake.

Place the second cake layer on top and spread another 3/4 cup frosting on top in an even layer, smoothing it out to meet the edges of the cake. Place the last cake layer on top, bottom side up.

Crumb Coat

Apply a thin coat of frosting over the top and sides of the cake, creating a crumb coat. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes.

Close up of slice of Mint Chocolate Chip Cake on plate.
Nikon D850 ISO 400 40mm f/3.5 1/125 Artificial Light

Cake Preparation and Storage

  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an air tight container, stored in the refrigerator.
  • Frosting is best made the day of assembly.
  • Assembled cake can be stored in the refrigerator in an air tight container for up to 3 days. Bring to room temperature before serving, or serve slightly chilled for an ice cream-with-cake experience.
Mint Chocolate Chip Cake slice on its side on plate.
Nikon D850 ISO 400 40mm f/3.5 1/125 Artificial Light

Baking and Cake Decorating Tools

Mint Chocolate Chip Cake sliced on its side on a plate.
Nikon D850 ISO 400 50mm f/3.5 1/125 Artificial Light

Expert Tips for Success

  • Check the cake after 15 minutes of baking and rotate the pans. This helps you gauge how much more time it needs to bake. Checking early also helps prevent over baking by keeping you aware of its progress.
  • Let the cake layers cool in the cake pans for 10 minutes before inverting on to cooling racks to cool completely.
  • After the cakes have cooled, wrap them in plastic wrap and store them in an air tight container. Cool cake layers are easier to assemble and decorate than room temperature ones.
  • I like to measure out my filling with measuring cups so that the filling layers are as even as possible.
  • Don't skip the crumb coat. It gives the cake a stable foundation to decorate on.
  • Once the cake is completely frosted I place it in the freezer to chill. This way my chocolate drip won't melt the frosting.
  • Chocolate drip should still be pourable but not hot, or it will melt the frosting. A well chilled cake will help with the chocolate drip application.
  • Before adding decorations to the top of the cake, the chocolate drip must be set first. I like to chill the cake in the refrigerator for about an hour before applying the finishing touches.
Sliced Mint Chocolate Chip Cake on its side with a fork.
Nikon D850 ISO 400 40mm f/3.5 1/125 Artificial Light

Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Prepare frosting, assemble and serve.
Sliced Mint Chocolate Chip Cake with fork standing on top.
Nikon D850 ISO 400 40mm f3.5 1/125 Artificial Light

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up shot of Mint Chocolate Chip Cake Layers
Nikon D850 ISO 400 40mm f /3.5 1/125 Artificial Light
10-Beginner-Cakes-to-Bake-NowDownload
Chocolate Mint Cookie Layer Cake on green cake pedestal.
Chocolate Mint Cookie Layer Cake
Close up three quarter angle shot of Mint Chocolate Chip Cookie Cake on green cake pedestal.
Mint Chocolate Chip Cookie Cake
Close up of Chocolate Mint Cupcakes.
Chocolate Mint Cupcakes
Mint Chocolate Chip Cake

Mint Chocolate Chip Cake

Yield: 24
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 2 hours 25 minutes

This Mint Chocolate Chip Frosting is a game-changer, taking indulgence to the next level with real mint chocolate chip ice cream as a key ingredient. Instead of just mimicking the flavor, this frosting delivers the real deal—creamy, cool, and packed with bits of chocolate throughout.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Non stick baking spray
  • Stand mixer
  • 8-inch round cake board
  • Cake turntable
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Piping bag
  • Ateco piping tip #808

DARK CHOCOLATE CAKE

  • 1 ½ cups (7 ½ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 ¼ cups boiling water
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 10 tablespoons unsalted butter, at room temperature, about 65-67 degrees)
  • 1 ½ cups (10 ½ ounces) packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon mint extract

MINT CHOCOLATE CHIP ICE CREAM FROSTING

  • 2 cups unsalted butter, at room temperature
  • 1/2 cup shortening
  • Pinch of salt
  • 1 cup heavy cream
  • 1 teaspoon mint extract
  • 1 cup melted mint chocolate chip ice cream
  • 6 1/2 cups (26 ounces) powdered sugar, sifted Green food coloring, optional
  • 2 ounces bittersweet chocolate, chopped

DARK CHOCOLATE DRIP

  • 6 ounces semi sweet chocolate, chopped
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter, cut into 4 cubes

Instructions

MINT CHOCOLATE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined.
  4. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
  5. Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  6. Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).

MINT CHOCOLATE CHIP 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. Add the mint extract, heavy cream, melted ice cream and powdered sugar.
  2. Reduce the speed to the lowest setting and beat for 1 minute. Increase the speed to medium-high and beat until very light and fluffy, about 6 minutes. Reduce the mixer speed to low and add a few drops of green gel food color (if using), and add the chopped chocolate. Mix until combined.

ASSEMBLE

  1. Center one cake layer on a 8-inch round cake board and set on a cake turntable with a nonslip mat. Spread about 3/4 cup frosting on top in an even layer, smoothing out to the edge of the cake with a small offset cake spatula. Place a second cake layer on top and spread another 3/4 cup frosting on top in an even layer. Place the last cake layer on top (bottom side up).


CRUMB COAT

  1. Apply a thin coat for frosting over the top and sides of the cake creating a crumb coat. Chill the cake in the freezer for 15 minutes or the refrigerator for 30 minutes.

DECORATING

  1. Line an 8-inch round acrylic disc with parchment paper attached with a small amount of frosting. Apply a generous amount the frosting to the top of the chilled cake and spread out with an offset cake spatula in a smooth and even layer. Place the lined acrylic disc on top of the cake (parchment side down) making sure the disc lines up with the bottom cake board. Apply more frosting to the sides of the cake until the top disc and bottom cake board are completely covered in frosting.
  2. With a cake scraper, gently touching the bottom cake board and top acrylic disc and slowly rotate the turntable until the frosting is smooth. Fill in any gaps with more frosting and continue to rotate the turntable until smooth. Chill the cake in the freezer for 15 minutes, or the refrigerator for 30 minutes before removing the top acrylic disc.
  3. Insert a small offset cake spatula under the acrylic disc (but over the parchment paper) and gently rotate the turntable until the disc releases. Peel off the parchment paper. Smooth and fill in any gaps with more ganache if needed. Chill the cake in the freezer or refrigerator while you prepare the Chocolate Drip.

CHOCOLATE DRIP

  1. Place chopped chocolate in a heat proof bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 15 to 20 minutes before using.
  2. Do a test drip on the back of the cake to be sure the chocolate drip is the right consistency. It should be liquid but not hot. Spoon drips to the side of the cake. Apply more chocolate to the center of the cake and smooth with an offset spatula until the chocolate meets the chocolate drips on the side. Once the cake is covered in chocolate drips chill the cake in the freezer or refrigerator until the chocolate drips are set, before adding decoration to the top of the cake.
  3. Alternatively, you can pour the chocolate drip on top of the cake and spread out with an offset cake spatula. That is the method I used for this Mint Chocolate Chip Cake.

DECORATING

  1. Fit a piping bag with Ateco piping tip #808 and fill with remaining frosting. Pipe dollops for frosting around the top edge of the cake. Transfer cake to a cake pedestal and serve.

Notes

Cake layer can be made up to 3 days in advance, wrapped in plastic wrap and stored in an air tight container, stored in the refrigerator.

Frosting is best made the day of assembly.

Assembled cake can be stored in the refrigerator in an air tight container for up to 3 days. Bring to room temperature before serving, or serve slightly chilled for an ice cream-with-cake experience.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 507Total Fat: 43gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 121mgSodium: 168mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 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: Cakes and Frostings

Protein Coconut Cupcakes

As an Amazon Associate, I earn from qualifying purchases.

If you're looking for a sweet treat that won’t derail your healthy eating goals, these Protein Coconut Cupcakes are just what you need! Light, fluffy, and packed with tropical coconut flavor, these cupcakes are made with protein powder to give you a delicious boost of nutrition.

Wide open shot at three quarter angle of Protein Coconut Cupcakes.
Nikon D850 ISO 200 40mm f/3.0 1/200

Why You'll Love This Recipe

  • High in protein
  • Packed with coconut flavor
  • Easy to make with simple ingredients
  • Perfect for meal prep, post workout snack or a healthy alternative for your sweet tooth
Three quarter angle of Protein Coconut Cupcakes.
Nikon D850 ISO 200 40mm f/2.8 1/250

Protein Coconut Cupcake Ingredients

  • Oat flour: is rich in fiber and protein, making it the perfect baking flour for this recipe.
  • Vanilla whey protein powder: adds a protein boost to support muscle recovery. Try different flavors to change up the taste!
  • Baking soda: helps the cupcakes rise and maintain their structure. It needs an acidic ingredient like yogurt to activate. Once activated, bake the batter right away for the best results.
  • Salt: not only enhances flavor, but also helps with structure, texture and color.
  • Brown sugar: adds flavor but also moisture.
  • Unsweetened applesauce: adds a delicate flavor and moisture.
  • Greek yogurt: a healthier alternative to using butter or oil, but also adds moistness and gives a slightly tangy flavor. Yogurt also acts as a leavening agent for the baking soda as mentioned above.
  • Egg whites: reduces the fat and helps bind all the ingredients together.
  • Whole milk: lubricates all the ingredients and binds them together. Also helps moisture and helps keep the cupcakes shelf life.
  • Coconut extract: adds flavor.
Overhead shot of dry and wet ingredients of Protein Coconut Cupcakes.
Nikon D850 ISO 200 50mm f/2.0 1/500
Overhead shot of Protein Coconut Cupcakes ingredients combined.
Nikon D850 ISO 200 50mm f/2.0 1/320
Overhead shot of Protein Coconut Cupcakes batter in baking pan.
Nikon D850 ISO 200 50mm f/2.0 1/320

Cream Cheese Frosting Ingredient Tips

  • Reduced-fat cream cheese: Cut into small pieces and let it come to room temperature before using. Mix by hand with a rubber spatula to prevent the frosting from becoming too runny.
  • Vanilla extract: don't forget the vanilla extract!
  • Powdered sugar: Sift the powdered sugar for a super smooth frosting.
Overhead shot of frosting for Protein Coconut Cupcakes.
Nikon D850 ISO 200 50mm f/2.5 1/500

How To Toast Coconut

Adjust an oven rack to the middle position. Heat your oven to 350 degrees. Spread coconut evenly on a baking sheet and bake until golden brown about 5 to10 minutes, stirring half way through. Remove coconut from oven and set aside to cool.

Overhead shot of coconut for Protein Coconut Cupcakes.
Nikon D850 ISO 200 50mm f/2.5 1/500
Overhead shot of toasted coconut for Protein Coconut Cupcakes.
Nikon D850 ISO 200 50mm f/2.5 1/500

Baking and Decorating Tools

Close up shot of Protein Coconut Cupcakes on cake stand.
Nikon D850 ISO 200 40mm f/3.0 1/250

Tips for Success

  • Use a 3-tablespoon spring-loaded ice cream scoop to evenly divide the cake batter into the cupcake pans for consistent sizing.
  • Don't over mix the cake batter or frosting. Mix both by hand for best results.
  • Rotate the pans just before they are finished baking.
Wide open shot of Protein Coconut Cupcakes.
Nikon D850 ISO 200 40mm f/3.0 1/200

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

10-Beginner-Cakes-to-Bake-NowDownload
Three quarter angle of Protein Coconut Cupcakes with a bite.
Nikon D850 ISO 200 40mm f/3.0 1/200

Suggested Recipes

Three quarter angle of sliced Cinnamon Swirl Protein Bread.
Cinnamon Swirl Protein Bread
Protein Packed Chocolate Mocha Pudding
Peanut Butter Protein Truffles
Peanut Butter Protein Truffles
Wide open shot at three quarter angle of Protein Coconut Cupcakes.

Protein Coconut Cupcakes

Yield: 24
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 1 hour

If you're looking for a sweet treat that won’t derail your healthy eating goals, these Protein Coconut Cupcakes are just what you need! Light, fluffy, and packed with tropical coconut flavor, these cupcakes are made with protein powder to give you a delicious boost of nutrition.

Ingredients

BAKING TOOLS

  • Rimmed baking sheet
  • 2 12-cup cupcake pans
  • 24 cupcake liners
  • 3 tablespoon sized spring loaded ice cream scoop

COCONUT

  • 1/2 cup organic unsweetened coconut flakes

CUPCAKES

  • 1 1/2 cups oat flour
  • 2 scoops vanilla whey protein
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup organic brown sugar
  • 1/2 cup organic unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 2 egg whites
  • 1 cup whole milk
  • 2 teaspoons coconut extract

FROSTING

  • 12 ounces reduced fat cream cheese, diced and softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted

Instructions

COCONUT

  1. Adjust an oven rack to the middle position. Heat your oven to 350 degrees. Spread coconut evenly on a baking sheet and bake until golden brown about 5 to10 minutes, stirring half way through. Remove coconut from oven and set aside to cool.

CUPCAKE

  1. Line 2 12-cup muffins tins with cupcake liners or spray with nonstick spray. In a large bowl whisk together oat flour, protein powder, baking soda and salt. In a medium-sized bowl whisk together brown sugar, applesauce, yogurt, egg whites, milk and coconut extract. Add the wet ingredients to the dry ingredients and whisk to combine. Using a 3 tablespoon-sized ice cream scoop, measure out cake batter into prepared cupcake pans. Bake cupcakes on middle rack for 15 to 20 minutes. Cool cupcakes in pan for 10 minutes then invert on a rack to cool completely.

FROSTING

  1. In a large bowl, gently mix the cream cheese and vanilla together by hand with a rubber spatula. Do not use an electric mixer this will turn your frosting into soup. Add powdered sugar and combine until smooth. I it will look like it won’t want to combine but it will, just keep mixing! Cover the bowl with plastic wrap and let frosting chill in the refrigerator for 1 hour until spreadable.
  2. Once cupcakes have cooled and the frosting is ready, pipe or spread frosting on top of cupcakes and garnish with toasted coconut.

Notes

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

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 210mgCarbohydrates: 45gFiber: 3gSugar: 29gProtein: 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: Cakes and Frostings

Cinnamon Swirl Protein Bread

As an Amazon Associate, I earn from qualifying purchases.

I first published this Cinnamon Swirl Protein Bread recipe back in 2015, and I hadn’t updated it since! It recently caught my attention again after finishing another round of Jamie Eason's Livefit Trainer, and I noticed it was one of my most popular recipes in 2024. So it definitely deserves a recipe update!

My recipe remains the same; I’ve simply updated the photos and rewritten the blog post.

Cinnamon Swirl Protein Bread on gray serving plate.
Nikon D850 ISO 250 50mm f2.2 1/160

Why I Love This Recipe

  • This sweet treat is loaded with protein.
  • It's made with organic pure cane sugar and coconut sugar.
  • This recipe can also be made in an 8x8-inch baking pan. TIP: If you're baking this in an 8x8-inch pan reduce the baking time to 25 minutes.
  • Most of all, it's super quick and easy to make.
Overhead shot of Cinnamon Swirl Protein Bread loaf with drizzle.
Nikon D850 ISO 250 50mm f2.2 1/160

Ingredient Breakdown

  • Oat flour: is rich in fiber and nutrient dense. Oat flour is naturally gluten free which makes it a great option for those with gluten sensitivities. Plus, its fine texture helps retain moisture in baked goods.
  • Protein powder: an extra boost of protein helps keep you full and also helps with muscle building and recovery.
  • Cane and Coconut sugar: Cane sugar adds natural sweetness, a golden brown color, and a crispy exterior to the bread. Coconut sugar, derived from the sap of coconut palm flowers, imparts a rich, nutty flavor to the bread.
  • Apple sauce: helps add flavor and moisture to the bread.
  • Yogurt: gives the bread a slightly tangy flavor and adds moistness. Choose full fat yogurt for best results.
Overhead shot of wet and dry ingredients for Cinnamon Swirl Protein Bread.
Nikon D850 ISO 350 50mm f2.8 1/250
Overhead shot of combined ingredients with prepped loaf pan for Cinnamon Swirl Protein Bread.
Nikon D850 ISO 350 50mm f2.8 1/250
Overhead shot of ready to bake Cinnamon Swirl Protein Bread in baking pan.
Nikon D850 ISO 250 50mm f2.2 1/160

Baking Tools

Three quarter angle of Cinnamon Swirl Protein Bread loaf.
Nikon D850 ISO 250 50mm f2.2 1/160

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Three quarter angle of sliced Cinnamon Swirl Protein Bread.
Nikon D850 ISO 250 50mm f2.2 1/160
10-Beginner-Cakes-to-Bake-NowDownload

Suggested Recipes

Protein Coconut Cupcakes
Protein Packed Mocha Pudding
Protein Packed Chocolate Mocha Pudding
Peanut Butter Protein Truffles
Peanut Butter Protein Truffles
Cinnamon Swirl Protein Bread on gray serving plate.

Cinnamon Swirl Protein Bread

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 5 minutes

This updated Cinnamon Swirl Protein Bread is a delicious and nutritious twist on a classic favorite. Packed with protein, cozy cinnamon flavor, and just the right amount of sweetness, it's perfect for breakfast, snacks, or post-workout fuel.

Ingredients

CINNAMON SUGAR

  • 1/3 cup organic coconut sugar
  • 1 tablespoon ground cinnamon

BREAD

  • 1 ½ cups oat flour
  • 2 scoops vanilla whey protein powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup organic cane sugar
  • 2 egg whites
  • 1 cup unsweetened almond milk
  • 1/3 cup organic, unsweetened applesauce
  • ¼ cup vanilla yogurt

GLAZE

  • 1 cup organic powdered sugar
  • ¼ cup organic heavy cream
  • ½ teaspoon vanilla extract

Instructions

CINNAMON SUGAR

  1. In a small bowl combine coconut sugar and cinnamon and set aside until needed.

BREAD

  1. Heat your oven to 350 degrees. Spray a 9x5 inch loaf pan with baking spray.
  2. In a large bowl, whisk together oat flour, protein powder, baking powder, salt and sugar.
  3. In a medium bowl, whisk together egg whites, almond milk, applesauce, and yogurt.
  4. Pour the wet ingredients into the dry ingredients. Whisk until combined.
  5. Pour a shallow layer of batter into the loaf pan. Sprinkle about ¾ of the cinnamon sugar mixture on top. Carefully pour the remaining batter on top and sprinkle with the remaining cinnamon sugar. Use a knife or skewer to marble the top.
  6. Bake for about 40 minutes, or until a tooth pick inserted in the middle comes out clean or with a few moist crumbs. Let cool in loaf pan for 10 minutes. Then invert onto a serving platter to cool completely.

GLAZE

  1. In a small bowl, combine all ingredients and stir vigorously with a rubber spatula until completely smooth. Add a little more cream if needed.
  2. Pour the glaze into a piping bag or a zip top bag and snip a tiny hole at the corner. Drizzle the glaze onto the cake and let set for 10 minutes before serving. Use glaze right away as the glaze will harden as it sits.

Notes

Store in the refrigerator for up to 1 week.Nutritional information does not include glaze.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 376mgCarbohydrates: 51gFiber: 2gSugar: 36gProtein: 11g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary
Cuisine: American / Category: Breakfast

The Cake Chica's Top 10 Cake Recipes of 2024

As 2024 draws to a close, it’s time to reflect on the sweetest highlights of the year! Let’s dive into The Cake Chica's Top 10 Cake Recipes of 2024! Let's start with #10.

10. Mexican Hot Chocolate Cake

Mexican Hot Chocolate Cake on cake pedestal.

My Mexican Hot Chocolate Cake is a twist on my Hot Cocoa Cake. The chocolate cake layers are made with Abuelita Mexican Hot Chocolate tablets. Plus for a little extra cinnamon flavor I added a teaspoon of ground cinnamon to the dry ingredients.

9. Chocolate Covered Strawberries Cake

Off center angle of Chocolate Covered Strawberries Cake on Cake pedestal.

Enjoy sinking your teeth into three layers of moist dark chocolate cake, filled with strawberry filling and frosted with chocolate Swiss meringue buttercream. But that’s not all, lastly I topped the cake with chocolate drip and chocolate covered strawberries!

8. Cinnamon Roll Layer Cake

Cinnamon Roll Layer Cake

Okay this Cinnamon Roll Layer Cake is going to be a new family tradition for the holidays in my family. With 3 towering layers of fluffy cinnamon cake, filled with cinnamon roll flavored cream cheese frosting, topped with cinnamon ganache and mini cinnamon rolls it’s the perfect addition to your Christmas dessert table this year! 

7. Strawberry Patch Layer Cake

Strawberry Patch Layer Cake at a three quarter angle on green cake pedestal.

I was inspired to create this Strawberry Patch Layer Cake from the book Caketopia by Sheri Wilson. For my version I used my favorite strawberry cake recipe and filled it with strawberry filling. Next, I paired it with a fluffy and sweet strawberry flavored bakery-style frosting.

6. Peaches and Cream Layer Cake

Peaches and Cream Layer Cake close up of cake slice.

The combination of tender, moist peach cake layers, filled with peach filling, and a luxurious covering of fluffy cream cheese frosting, will leave your senses tingling with anticipation. Whether you’re hosting an elegant soirée or a laid-back summer gathering, this Peaches and Cream Layer Cake is the epitome of elegance and comfort, guaranteed to leave your guests begging for more.

5. Toasted Coconut Caramel Layer Cake

Toasted Coconut Caramel Layer Cake on marble cake pedestal.

You’re in for a real treat with this recipe. This Toasted Coconut Caramel Layer Cake is inspired by one of my favorite Girl Scout cookies, Caramel deLites, also known as Samoa’s depending on your location. 

It’s three layers of light and slightly sweet caramel cake layers. In between the layers is a thick and sweet toasted coconut filling. For the buttercream I chose a lightly sweetened coconut Swiss meringue buttercream. And for all the fun garnishes I scooped up some toasted coconut flakes on the sides of the cake and topped it with some fudge drizzle and Caramel deLite cookies!

4. Cotton Candy Layer Cake

Cotton Candy Layer Cake sliced on plate.

3. Orange Cranberry Cake

Three quarter angle of top cake decoration for Orange Cranberry Cake.

Thankfully I was able to squeeze in one more cake for the year of 2022. I had some leftover cranberries from my Egg Nog Layer Cake so I wanted to make the most of the ingredients I had on hand. Viola, my Orange Cranberry Cake was born.

Orange Cranberry Cake is light and fluffy, flavored with orange zest and orange emulsion. I’ve paired it with a fresh cranberry filling and orange Swiss meringue buttercream that’s flavored with homemade orange curd. Lastly, for the garnish I used fresh rosemary springs, sugared cranberries, candied orange slices and some almond pine cones. This cake is truly next level!

2. White Cake with Strawberry Filling

White Cake with Strawberry Filling

If you’re looking for a white cake that is tall and light, then this recipe is for you! I had a mother and daughter ask me for advice on baking a white cake. The daughter tried many white cake recipes but they just kept coming out similar to angel food cake, spongy and full of holes.

1. Key Lime Pie Layer Cake

Key Lime Pie Layer Cake

It’s no secret I love cake, but what you may not know is that I also love pie just as much! This Key Lime Pie Layer cake allows me (and you) to have the best of both worlds! The cake has three layers of homemade lime cake that’s filled with lime curd and a graham cracker crust. Then it’s frosted with a luscious lime flavored Swiss meringue buttercream. And garnished with fresh lime slices and more graham cracker crust.

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The Cake Chica's Top 10 Cake Recipes of 2023
The Cake Chica's Top 10 Cake Recipes of 2022
The Cake Chica's Top 10 Recipes of 2021
The Cake Chica's Top 10 Recipes of 2021

Salted Caramel Apple Cupcakes

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If you’re looking for a dessert that captures the essence of the season, these Salted Caramel Apple Cupcakes are sure to please!  Each bite is packed with tender apple-infused cake, filled with apple filling, swirled with luscious brown sugar Swiss meringue buttercream, and topped with a drizzle of homemade caramel and flaked sea salt for that extra touch of decadence. 

Salted Caramel Apple Cupcakes on marble cake pedestal.
Nikon D850 ISO 400 50mm f/4.0 1/100

Apple Cinnamon Cupcakes

The apple-cinnamon cupcake is the perfect vessel for this decadent combination because its tender, spiced crumb complements the rich flavors of the filling and toppings without overpowering them. The subtle sweetness and warmth from the cinnamon harmonize beautifully with the sweet-tart apple filling, enhancing its fruity depth. Its moist texture absorbs the luscious brown sugar buttercream, creating a cohesive and indulgent bite. Topped with a drizzle of homemade caramel sauce, the cupcake’s balanced flavor profile provides the ideal canvas for these luxurious layers, making each bite a delightful blend of cozy, caramelized perfection.

Salted Caramel Apple Cupcake cake batter in cupcake liners in cupcake pan.
Nikon D850 ISO 320 50mm f/2.8 /100

How To Make Apple Filling

  • In a small saucepan, combine the brown sugar and cornstarch.
  • Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
  • Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
  • Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.
Overhead shot of Salted Caramel Apple Cupcakes.
Nikon D850 ISO 200 50 mm f/2.8 1/100

Brown Sugar Swiss Meringue Buttercream Tips

  • Your mixer bowl should be completely dry and clean before use.
  • There should be no grease residue on the bowl and your egg whites should be free of egg yolks.
  • Whisk together the sugar and egg whites well, or the eggs may start to cook on their own.
  • Make sure the double boiler stays at a simmer. 
  • Your butter should be room temperature before using.
  • Add your butter by tablespoon to the meringue.
  • The buttercream should be as smooth as possible. 
  • To help remove air bubbles, run the mixer on low speed for one minute.
Close up overhead shot of Salted Caramel Apple Cupcakes.
Nikon D850 ISO 500 50mm f/4.0 1/100

Salted Caramel Cupcakes Assembly Process

Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off the cone portion, leaving a circular disk of cake. Fill a piping bag with apple filling and cut a hole in the corner, just big enough for your diced apples to come out. Pipe about 1 tablespoon filling into each cupcake and place the flat piece of cake on top.

Fit another piping bag with Ateco piping tip #808 and fill with buttercream. Pipe dollops of buttercream on top of each cupcake. Use the back of a spoon to make a well in the middle of the dollop of buttercream. Pipe about a tablespoon of apple filling on top. (TIP: While the caramel sauce is cooling, put the cupcakes in the refrigerator. This will help the buttercream hold up to the warmth of the caramel sauce when drizzled on top.) Drizzle the caramel sauce on top of each cupcake. Top with flaked sea salt right before serving.

Overhead shot of cupcake filling process for Salted Caramel Apple Cupcakes.
Nikon D850 ISO 160 50mm f/2.8 1/100
Overhead shot of Salted Caramel Apple Cupcakes with brown sugar buttercream on top.
Nikon D850 ISO 100 50mm f/2.8 1/100
Overhead shot of filling on top of Salted Caramel Apple Cupcakes.
Nikon D850 ISO 180 50mm f/2.8 1/100

Cupcake Baking and Decorating Tools

Three quarter angle shot of Salted Caramel Apple Cupcakes.
Nikon D850 iso 640 50mm f/4.0 1/100

Baking Schedule

  • Day 1: Bake cupcakes and prepare apple filling.
  • Day 2: Prepare buttercream, caramel sauce, assemble and serve.
Close up shot of Salted Caramel Apple Cupcakes on cake pedestal.
Nikon D850 ISO 280 40mm f/4.0 1/100

Homemade Caramel Sauce Tips

  • Have all your tools and ingredients measured and ready to go before you start making the sauce.
  • Watch the sugar carefully as it cooks. Caramel sauce can go from perfect to burnt in seconds!
  • Let the caramel sit for about 20 minutes to cool. Before drizzling on to the cupcakes, the sauce should be still pourable but not hot enough to melt the buttercream. (TIP: Place the cupcakes in the refrigerator while you make the caramel sauce to help chill the buttercream as much as possible before adding the caramel sauce.)
Close up of Salted Caramel Apple Cupcakes.
Nikon D850 ISO 320 40mm f/4.0 1/100

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Close up of unwrapped Salted Caramel Apple Cupcakes.
Nikon D850 ISO 320 40mm f/4.0 1/100

Food Photography Tips 📷

  • Pick your props: backgrounds, plates, etc.
  • Use your garnishes as props: sea salt, caramel sauce, apples, cinnamon sticks.
  • Have a few ideas of different shots of the cupcakes you want to capture: overhead, three-quarter angle, head on, etc.
  • Remember composition: Move things around if you need to for balance.
  • Grab your camera, tripod and reflector.
  • Obtain proper exposure and shoot your shot.
  • Flaked sea salt should be added just before the shoot, as it blends into the caramel sauce as it sits.
  • If your cupcake liners get greasy during baking, place the cupcakes inside an additional liner to cover the greasy one up before photographing.
Close up shot of the inside of Salted Caramel Apple Cupcakes.
Nikon D850 ISO 320 40mm f/4.0 1/100

Suggested Recipes

Caramel Apple Layer Cake on marble cake pedestal.
Caramel Apple Layer Cake
Cinnamon Roll Layer Cake
Cinnamon Roll Layer Cake
Apple Spice Cake on green cake pedestal.
Apple Spice Cake
Overhead shot of Salted Caramel Apple Cupcakes.

Salted Caramel Apple Cupcakes

Yield: 24
Prep Time: 45 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour

Each Salted Caramel Apple Cupcakes is packed with tender apple-infused cake, filled with apple filling, swirled with luscious brown sugar Swiss meringue buttercream, and topped with a drizzle of homemade caramel and flaked sea salt for that extra touch of decadence. 

Ingredients

SUPPLIES

  • 2-12 cup cupcake pans
  • 24 cupcake liners
  • Stand mixer
  • 3 tablespoon-sized spring loaded ice cream scoop
  • Candy thermometer
  • Piping bags (2)
  • Ateco piping tip #808
  • Flaked sea salt for garnish

APPLE CAKE

  • 1 cup whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 2 teaspoons apple flavoring
  • 1 teaspoon almond extract
  • 2 ¼ cups (9 ounces) cake flour
  • 1 ¾ cups (12.25 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

APPLE FILLING

  • 1/2 cup (3.5 ounces) dark brown sugar
  • 3 tablespoons cornstarch
  • 2 medium-sized Granny Smith apples, peeled, cored and diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon apple pie spice
  • 1 1/2 cups water

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces) brown sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 teaspoon apple flavoring

CARAMEL

  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/2 cup (4 ounces) heavy cream, at room temperature
  • 2 tablespoons unsalted butter, diced
  • 3/4 teaspoon sea salt
  • 1 teaspoon vanilla extract

Instructions

CUPCAKES

  1. Adjust an 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 bowl, whisk together milk, egg whites, apple flavoring and almond extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and cinnamon on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
  3. Using a 3 tablespoon-sized spring loaded ice cream scoop, divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans halfway through baking.
  4. Let cupcakes cool in their pans on cooling racks for 10 minutes. Invert cakes on to cooling racks to cool completely.

APPLE FILLING

  1. In a small saucepan, combine the brown sugar and cornstarch.
  2. Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
  3. Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
  4. Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

  1. 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.
  2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

CARAMEL SAUCE

  1. In a small saucepan, combine the sugar, corn syrup and water.
  2. Heat mixture over high heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
    Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  3. Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for at least 20 minutes. The caramel will thicken as it cools.

ASSEMBLE

  1. Once cupcakes have cooled, insert the tip of a 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 the portion, leaving a circular disk of cake. Fill a piping bag with apple filling and cut a hole in the corner, just big enough for your diced apples to come out. Pipe about 1 tablespoon filling in to each cupcake and place the flat piece of cake on top.
  2. Fit another piping bag with Ateco piping tip #808 and fill with buttercream. Pipe dollops of buttercream on top of each cupcake. Use the back of a spoon to make a well in the middle of the dollop of buttercream. Pipe about a tablespoon of apple filling on top. (TIP: While the caramel sauce is cooling, put the cupcakes in the refrigerator. This will help the buttercream hold up to the warmth of the caramel sauce when drizzled on top.) Drizzle the caramel sauce on top of each cupcake. Top with flaked sea salt right before serving.

Notes


STORAGE: Store assembled cupcakes in an airtight container for up to 2 days. Bring to room temperature before serving.

MAKE AHEAD: Cupcakes can be made up to 3 days in advance, stored in an airtight container in the refrigerator. Filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator. Caramel Sauce can be made up to 7 days in advance, stored in an airtight container in the refrigerator. Buttercream is best made the day of assembly.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1039Total Fat: 55gSaturated Fat: 19gTrans Fat: 3gUnsaturated Fat: 30gCholesterol: 75mgSodium: 1081mgCarbohydrates: 135gFiber: 6gSugar: 95gProtein: 11g

*Nutrition information is an estimate and will vary.*

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