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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 on cake pedestal.

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!

Orange Layer Cake on cake pedestal with back lighting.

Orange Cake Ingredients

  • Whole milk: The fat in whole milk helps to tenderize the cakes crumb. It also interacts with the flour to create just enough gluten to form the cakes structure.
  • Egg whites: helps create structure.
  • Orange emulsion: I like to use a bit of orange emulsion with the fresh orange zest to help increase the orange 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.
  • Orange zest: helps flavor the cake.
  • Unsalted butter: tenderizes, moistens, leavens, browns, and flavors.
Overhead shot of wet ingredients for Orange Cranberry Cake.
Wet ingredients
Overhead shot of dry ingredients for Orange Cranberry Cake.
Dry ingredients
Overhead shot of dry ingredients with butter for Orange Cranberry Cake.
Dry ingredients with butter
Overhead shot of completed cake batter for Orange Cranberry Cake.
Completed cake batter

How To Make Candied Orange Slices

  • In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. 
  • Once sugar has dissolved lay orange slices into the skillet in a single layer and simmer for about 15 minutes, flipping halfway through, until rinds appear softened and slightly translucent. 
  • Carefully remove orange slices from the skillet and transfer to a parchment paper lined baking sheet with a cooling rack inside and set aside to dry for 2 hours.
  • Place 1/2 cup sugar on a plate and dip dried orange slices in the sugar to coat on the back and front. Set back on the cooling rack to dry for at least 2 hours.
Overhead shot of candied orange slices for Orange Cranberry Cake.

How To Make Sugared Cranberries

  • Combine water and 1/2 cup of the sugar in a medium-sized saucepan and bring to a boil, stirring frequently until the sugar has dissolved. 
  • Stir in the cranberries. Once the cranberries are covered in syrup, transfer the cranberries to a parchment lined baking sheet with a cooling rack on top and spread the cranberries out to dry for 2 hours.
  • After the cranberries have dried, add 1/2 cup sugar to a medium-sized bowl and stir the cranberries in. Arrange the sugared cranberries back on the cooling rack and let dry for at least 1 hour before using.
Cranberries covered in syrup on cooling rack for Orange Cranberry Cake.
Cranberries covered in syrup
Sugared cranberries on cooling rack for Orange Cranberry Cake.
Sugared cranberries

Orange Curd

I couldn't bring myself to use just an orange flavoring to flavor the buttercream here. If I'm going through the process of making candied orange slices and sugared cranberries I had to continue to show off a bit here.

I used orange curd to flavor the Swiss meringue buttercream for my Orange Cranberry Cake. Nothing but the best for my last cake of 2022!

Overhead shot of completed orange curd for Orange Cranberry Cake.

Cranberry Compote

Are you team jellied cranberry sauce, or team whole berry cranberry sauce? I'm team whole berry cranberry sauce all the way, which is why I used a fresh cranberry compote to fill this cake. I love the texture of the bits and pieces of fresh cranberries here, giving the cake an organic feel.

Overhead shot of completed cranberry sauce for Orange Cranberry Cake.

How To Fill And Stack A Cake

  • Place a nonslip mat on top of a cake turntable and place an 8-inch cake round on top. Center the first layer of cake on the cake board. 
  • Fit a piping bag with a round coupler or round piping tip and fill piping bag with buttercream. Pipe a buttercream dam around the cake edge.
  • Spread half of the cranberry compote on top in an even layer until it reaches the buttercream dam. 
  • Place the second cake layer on top, gently pressing to adhere. 
  • Pipe another buttercream dam on the edge of the cake and fill with remaining cranberry compote and spread in an even layer. Top with the third cake layer (bottom side up) and gently press down to adhere. 
Three quarter angle of buttercream dam with cranberry compote for Orange Cranberry Cake.
Buttercream dam and compote
Stacked cake layers on cake turntable for Orange Cranberry Cake.
Stacked cake layers

Crumb Coating

Crumb coating keeps loose crumbs from getting into your final layer of buttercream and gives you a nice chilled base to start the cake decorating process.

Crumb coated cake on cake turntable with back lighting for Orange Cranberry Cake.

Cake Decorating Tips

  • Review the recipe.
  • Prepare in advance.
  • Don't over fill your cake with compote. Depending on the type of filling I typically keep it between 1/2 cup to 2/3 cup of filling. Over-filling could cause your filling to ooze out of the sides or the cake layers to slide around.
  • Use a crumb coat to keep your final layer of buttercream free of crumbs.
  • Chill your crumb coat before applying your final layer of buttercream.
  • Apply your final layer of buttercream to the cake and chill (yes again) before adding additional decoration to the cake.
Three quarter angle of top cake decoration for Orange Cranberry Cake.

Orange Cranberry Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag
  • Round piping tip or coupler
  • 8-inch round acrylic disc
  • Cake scraper
  • Small offset cake spatula
  • Candied orange slices
  • Sugared cranberries
  • Almond pine cones
Shop my favorite baking and cake decorating tools here!
Close up for cake decoration for Orange Cranberry Cake.

Baking Schedule

  • Day 1: Prepare orange curd and cranberry compote.
  • Day 2: Make candied orange slices and sugared cranberries.
  • Day 3: Bake orange cake layers.
  • Day 4: Prepare Swiss meringue buttercream, assemble and serve.
Close up of cake slice on plate of Orange Cranberry Cake.

Make Ahead Options and Storage

Candied orange slices can be made up to 5 days in advance, stored in an airtight container at room temperature.

Sugared cranberries can be made up to 5 days in advance, stored in an airtight container at room temperature. Roll in more sugar if needed before using.

Orange curd can be made up to 5 days in advance, covered with plastic wrap on the surface of the curd, stored in the refrigerator.

Cranberry compote can be made up to 5 days in advance, stored in the refrigerator.

Orange cake be made up to 3 days in advance, wrapped in plastic wrap, in an airtight container, stored in the refrigerator.

Swiss meringue buttercream is best made the day the cake is assembled.

Close up of Orange Cranberry Cake slice on its side on 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!

Close up of sliced cake layers of Orange Cranberry Cake.

Suggested Recipes

Three quarter angle of Eggnog Layer Cake on cake pedestal.
Egg Nog Layer Cake
Champagne Cake with Strawberry Filling on black cake pedestal of center.
Champagne Cake with Strawberry Filling
Three quarter angle of Mexican Hot Chocolate Cake on cake stand.
Mexican Hot Chocolate Cake
Orange Layer Cake on cake pedestal with back lighting.

Orange Cranberry Cake

Yield: 12
Prep Time: 3 hours
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 6 hours

Three layers of fluffy orange cake filled with cranberry compote, frosted with orange Swiss meringue buttercream and garnished with candied orange slices and sugared cranberries.

Ingredients

SPECIAL TOOLS

  • 2 rimmed baking sheets with cooling racks
  • Parchment paper
  • 3 8-inch round cake pans
  • Nonstick baking spray
  • 4 cup liquid measuring cup
  • Stand mixer
  • Rubber spatula
  • Sieve
  • Candy thermometer
  • Nonslip mat
  • Cake turntable
  • 8-inch cardboard cake round
  • Piping bag
  • Round piping tip or coupler
  • 8-inch round acrylic disc
  • Cake scraper
  • Small offset spatula

SUGARED CRANBERRIES

  • 1/2 cup water
  • 1 cup granulated sugar, divided
  • 12 ounces fresh cranberries

CANDIED ORANGE SLICES

  • 2 oranges, sliced 1/8-inch thick
  • 2 cups granulated sugar
  • 1 ½ cups water
  • 1/2 cup granulated sugar for coating

ORANGE CAKE

  • 1 cup (8 ounces) whole milk, at room temperature
  • 6 large egg whites, at room temperature
  • 1 1/2 teaspoons orange emulsion
  • 2 1/4 cups (9 ounces) cake flour
  • 1 3/4 cup (12 1/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh orange zest
  • 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature

CRANBERRY FILLING

  • 2 cups (7 ounces/200 grams) fresh cranberries, rinsed
  • 1 cup (7 ounces/200 grams) granulated sugar
  • 1/2 cup water, mixed with 2 tablespoons cornstarch
  • 1 teaspoon orange zest

ORANGE CURD

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

ORANGE SWISS MERINGUE BUTTERCREAM

  • 1/2 cup, plus 2 tablespoons egg whites
  • 1 1/4 cups (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Orange Curd

Instructions

SUGARED CRANBERRIES

  1. Combine water and 1/2 cup of the sugar in a medium-sized saucepan and bring to a boil, stirring frequently until the sugar has dissolved. Stir in the cranberries. Once the cranberries are covered in syrup, transfer the cranberries to a parchment lined baking sheet with a cooling rack on top and spread the cranberries out to dry for 2 hours.
  2. After the cranberries have dried, add 1/2 cup sugar to a medium-sized bowl and stir the cranberries in. Arrange the sugared cranberries back on the cooling rack and let dry for at least 1 hour before using.

CANDIED ORANGE SLICES

  1. In a 12 inch skillet, over medium heat, whisk together sugar and water. Bring to a simmer and continue to whisk until sugar has dissolved. Once sugar has dissolved lay orange slices into the skillet in a single layer and simmer for about 15 minutes, flipping halfway through, until rinds appear softened and slightly translucent. Carefully remove orange slices from the skillet and transfer to a parchment paper lined baking sheet with a cooling rack inside and set aside to dry for 2 hours.
  2. Place 1/2 cup sugar on a plate and dip dried orange slices in the sugar to coat on the back and front. Set back on the cooling rack to dry for at least 2 hours.

ORANGE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In a bowl or a 4 cup liquid measuring cup, whisk together milk, egg whites and orange emulsion. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and orange zest 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. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. 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 cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.

CRANBERRY FILLING

  1. In a medium-sized saucepan, combine the cranberries, sugar and water-cornstarch mixture and cook over medium heat. Stir frequently until the sugar has dissolved and cover and cook until the cranberries begin to pop.
  2. Stir in orange zest. Simmer uncovered for another 5 to 10 minutes, stirring frequently until the mixture starts to thicken. Transfer filling to a heatproof bowl and cool completely. Cover and refrigerate until ready to use.

ORANGE CURD

  1. In a medium sized saucepan, whisk together the eggs, sugar, salt, orange juice and zest.
  2. Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent.
  3. Remove the curd from the heat and stir in the butter. Strain the curd through a fine-mesh sieve into a bowl to remove any solids that may have formed while cooking. Place a piece of plastic wrap on the surface of the curd and chill in the refrigerator for at least 3 hours or overnight.

ORANGE 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 and orange curd. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place an 8-inch cake round on top. Center the first layer of cake on the cake board. Fit a piping bag with a round coupler or round piping tip and fill piping bag with buttercream. Pipe a buttercream dam around the cake edge. Spread half of the cranberry compote on top in an even layer until it reaches the buttercream dam. Place the second cake layer on top, gently pressing to adhere.
  2. Pipe another buttercream dam on the edge of the cake and fill with remaining cranberry compote and spread in an even layer. Top with the third cake layer (bottom side up) and gently press down to adhere.

CRUMB COAT

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

DECORATING

  1. Apply a large amount of buttercream to the top of the chilled cake and spread out in an even layer. You should have excess buttercream hanging off the edges. Place an 8-inch round acrylic disc lined with parchment paper on top of the cake, making sure it lines up with the bottom cake board.
  2. Apply more buttercream to the sides of the cake, making sure the entire bottom cake board is covered with buttercream. Gently touch the cake scraper against the top acrylic disc and bottom cake board and rotate the turntable to smooth out the buttercream. Apply more buttercream to any gaps and continue to rotate the turntable until the buttercream is smooth and even. Chill the cake in the freezer for 15 minutes or in the refrigerator for 30 minutes before removing the acrylic disc.
  3. Carefully insert a small offset cake spatula under the acrylic disc (but on top of the parchment paper) and gently rotate the cake turntable until the disc releases. Peel off the parchment paper. Apply additional buttercream to gaps and smooth out.
  4. Decorate the top of the cake with candied orange slices, sugared cranberries and almond pinecones. Place fresh rosemary springs around the fruit and dust with powdered sugar right before serving.
  5. Carefully transfer the cake to a cake pedestal and serve.

Notes

Candied orange slices can be made up to 5 days in advance, stored in an airtight container at room temperature.

Sugared cranberries can be made up to 5 days in advance, stored in an airtight container at room temperature. Roll in more sugar if needed before using.

Orange curd can be made up to 5 days in advance, covered with plastic wrap on the surface of the curd, stored in the refrigerator.

Cranberry compote can be made up to 5 days in advance, stored in the refrigerator.

Orange cake be made up to 3 days in advance, wrapped in plastic wrap, in an airtight container, stored in the refrigerator.

Swiss meringue buttercream is best made the day the cake is assembled.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 696Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 525mgCarbohydrates: 111gFiber: 3gSugar: 81gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Champagne Cake with Strawberry Filling

If you're looking for a decorative center piece for your New Year's Eve table that looks festive but also tastes amazing, then look no further. This Champagne Cake with Strawberry Filling has 3 layers of champagne cake filled with strawberry filling and covered with champagne buttercream.

Champagne Cake with Strawberry Filling on black cake pedestal of center.

What Kind Of Champagne Should I Use?

You can use your favorite champagne and sparkling wine but it doesn't have to cost an arm and a leg. The cheap stuff works great here.

Overhead shot of Champagne Cake with Strawberry Filling on black cake pedestal.

Champagne Cake

  • Cake flour: I love baking with cake flour because of its low protein content which creates cakes that are light and gives cakes their fine crumb.
  • Baking powder: is a leavener and works when it comes into contact with liquid and when it comes into contact with heat.
  • Salt: helps round out the flavors in the cake.
  • Eggs: bind, thicken, emulsifies and leavens.
  • Granulated sugar: is perfect for cakes because it incorporates well in cake batters and dissolves easily while baking.
  • Vanilla extract: helps round out the flavors.
  • Vegetable oil: helps the cake remain moist even at cooler temperatures which gives the cake a softer crumb.
  • Champagne: gives this cake its unique flavor.
Overhead shot of beaten eggs, sugar and vanilla for Champagne Cake with Strawberry Filling.
Beaten eggs, sugar and vanilla
Overhead shot of beaten eggs, sugar and vanilla with oil for Champagne Cake with Strawberry Filling.
Beaten eggs sugar and vanilla with oil
Overhead shot of completed cake batter for Champagne Cake with Strawberry Filling.
Completed cake batter

Strawberry Filling

The strawberry filling needs to chill for a couple of hours to set up so be sure to plan accordingly. This filling can easily be adapted using your favorite frozen fruit. I chose strawberry because strawberries and champagne just seem to fit nicely. But this is your cake so have fun with it!

Wide open shot of Champagne Cake with Strawberry Filling on black cake pedestal.

Champagne 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.
Three quarter angle shot of the top of the Champagne Cake with Strawberry Filling.

How To Apply A Crumb Coat

Apply a small amount of buttercream on top of the cake and spread a thin layer of buttercream over the top and sides of the cake with an offset cake spatula, creating a crumb coat. Place the cake in the freezer to chill for 15 minutes.

Wide open shot of sliced Champagne Cake with Strawberry Filling cakes on cake plates.

Champagne Cake with Strawberry Filling Assembly Process

  • Trim cake domes if needed, creating 3 even layers of cake.  Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. 
  • Fit a piping bag with a coupler or plain round piping tip and fill bag with buttercream. Pipe a buttercream dam around the edge of the cake. Spread 1/2 cup strawberry filling on top and spread around the cake layer in an even layer until it reaches the buttercream dam.
  • Place second cake layer on top and gently press cake layer to adhere to the strawberry filling. Pipe another buttercream dam around the edge of the cake.  Spread about 1/2 cup strawberry filling on top in an even layer all the way to the buttercream dam. 
  • Place third cake layer on top (bottom side up) and press gently to adhere.
Slice of Champagne Cake with Strawberry Filling on cake plate.

Champagne Cake with Strawberry Filling Baking Schedule

  • Day 1: Bake cake layers and prepare strawberry filling.
  • Day 2: Prepare buttercream, assemble, decorate and serve.
Close up of Champagne Cake with Strawberry Filling cake layers.

Cake Decorating Tools

  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • Piping bags (2)
  • Coupler or plain round piping tip
  • Offset cake spatula
  • 8-inch acrylic disc
  • Parchment paper
  • Large rimmed baking sheet
  • Bespoke sprinkles
  • Wilton piping tip #1M
  • Pom pom cake toppers
Shop my favorite baking and cake decorating tools here!
Close up shot of sliced Champagne Cake with Strawberry Filling with fork in it.
 

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!

Suggested Recipes

Three quarter angle of Eggnog Layer Cake on cake pedestal.
Eggnog Layer Cake
Three quarter angle of the top of the Snickerdoodle Layer Cake.
Snickerdoodle Layer Cake
Three quarter angle of Mexican Hot Chocolate Cake on cake stand.
Mexican Hot Chocolate Cake

Adapted from Vintage Cakes by Julie Richardson

 

Wide open shot of Champagne Cake with Strawberry Filling on black cake pedestal.

Champagne Cake with Strawberry Filling

Yield: 12
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 1 hour

Three layers of champagne cake filled with strawberry filling and covered with champagne flavored Swiss meringue buttercream and festive sprinkles.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Blender or food processor
  • Sieve
  • Candy thermometer
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • Piping bags (2)
  • Coupler or plain round piping tip
  • Offset cake spatula
  • 8-inch acrylic disc
  • Parchment paper
  • Large rimmed baking sheet
  • Bespoke sprinkles
  • Wilton piping tip #1M
  • Pom pom cake toppers

CAKE

  • 3 cups (12 ounces) cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon table salt
  • 4 large eggs, at room temperature
  • 1 ¾ cups (12.25 ounces) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup canola oil
  • 1 cup champagne or sparkling white wine

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

BUTTERCREAM

  • ½ cup, plus 2 tablespoons egg whites
  • 1 ¼ cup (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cubed, slightly under room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (4 ounces) sparkling white wine or champagne

Instructions

CAKE

  1. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl, sift the flour, baking powder and salt. Then whisk to combine.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar and vanilla together on medium speed for 1 minute. Reduce the mixer speed to low speed and slowly pour the oil into the mixture until combined. On low speed, add the flour mixture in 3 parts, alternating with the wine in 2 parts, beginning and ending with the flour mixture, mixing until just barely blended. Scrape the sides of the bowl as necessary. The batter will be thin. Use a rubber spatula to finish mixing the batter together to be sure you don’t over mix.
  4. Divide the cake batter between the prepared cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached; rotating pans halfway through baking. Remove the cakes from the oven and let cool in their pans on wire racks for 10 minutes. Invert the cakes onto wire racks and let cool completely.

STRAWBERRY FILLING

  1. Place thawed strawberries in a blender or food processor and puree until smooth. Over a small saucepan 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. Add sugar and cornstarch mixture and bring to a simmer over medium-low heat, 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.

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 and wine. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

  1. Trim cake domes if needed, creating 3 even layers of cake. Place one cake layer on an 8-inch cake board and place it on a cake turntable with a nonslip mat. Fit a piping bag with a coupler or plain round piping tip and fill bag with buttercream. Pipe a buttercream dam around the edge of the cake. Spread 1/2 cup strawberry filling on top and spread around the cake layer in an even layer until it reaches the buttercream dam.
  2. Place second cake layer on top and gently press cake layer to adhere to the strawberry filling. Pipe another buttercream dam around the edge of the cake. Spread about 1/2 cup strawberry filling on top in an even layer all the way to the buttercream dam. Place third cake layer on top (bottom side up) and press gently to adhere. Apply a small amount of buttercream on top of the cake and spread a thin layer of buttercream over the top and sides of the cake with an offset cake spatula, creating a crumb coat. Place the cake in the freezer to chill for 15 minutes.
  3. Line an 8-inch acrylic disc with parchment paper and set aside. Apply a large dollop of buttercream to the top of the chilled cake and spread in an even layer. You should have extra buttercream hanging off the edge. Place the acrylic disc on top, parchment side down and line the disc up with the bottom cake board.
  4. Apply more buttercream to the sides of the cake, making sure the entire bottom cake board is covered in buttercream. Gently touch the bottom cake board and top acrylic disc with a cake scraper and rotate the turntable to even out the buttercream. Continue this process all around to smooth out the buttercream. Apply more buttercream to any gaps and repeat until completely covered and smooth.
  5. Line a large rimmed baking sheet with parchment paper. Carefully pick up the cake by the bottom cake board and place the cake in one hand. With your other hand apply sprinkles to the bottom edge of the cake. Let the sprinkles that don’t catch onto the cake fall on to the lined rimmed baking sheet to reuse as needed.
  6. Chill the cake in the freezer for another 10 to 15 minutes before removing the acrylic disc.
  7. Gently place an offset cake spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper and fill in any gaps with more buttercream if needed and spread evenly.
  8. Fit a piping bag with Wilton piping tip #1M and fill with remaining buttercream. Pipe swirls around the top edge of the cake. Sprinkle festive sprinkles on top and stick a pom pom in the middle of each swirl. Carefully transfer to a cake pedestal and serve.

Notes

Storage:

Strawberry filling can be stored in the refrigerator for up to 7 days.
Cake layers can be stored in the refrigerator for up to 3 days wrapped in plastic and sealed in an airtight container.

Buttercream is best used the day it is made.
Assembled cake can be store in an airtight container in the refrigerator for up to 3 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 96mgSodium: 342mgCarbohydrates: 57gFiber: 2gSugar: 22gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

How To Create A Family Cookbook with CreateMyCookbook

"This post is sponsored by CreateMyCookbook; however, all thoughts and opinions are my own."

If you've followed my blog for a while then you know I'm always baking something. It's my job and I love it! However, I still get tired of standing up in the kitchen baking and decorating cakes all day, so when it comes to dinner, I want something fast but also appetizing.

Over the years my husband and I have created some of our favorite weeknight meals and it's about time we compiled them in a family cookbook titled Weeknight Meals: 50 Everyday Recipes from The Hatton House with CreateMyCookbook.

In this post I will run through my organization process for creating my cookbook in hopes this will be a quick go-to guide when creating your very own family cookbook.

Make A Spreadsheet

Create a spreadsheet in Excel or Pages and create columns for Recipe Name, Protein, Written Recipe, and Photo. These are my categories, but you can switch them up to whatever suites you best. This spreadsheet does not have to be complicated. I've kept mine pretty simple.

How To Use The Spreadsheet

  • Type out the recipes you plan to put into your cookbook under the Recipe Name column.
  • In the Protein column list if it's Chicken, Beef or Seafood etc.
  • As a food blogger I have most of my favorite recipes already typed up but if you don't, be sure to type "Yes" or "No" under the Written Recipe column.
  • Under the Photo column type "Yes" or "No" if you have an image ready for the selected recipe or if you need to take a photo of it. TIP: You don't have to have an image for every recipe.
  • Once you start gathering this information and loading it into your spreadsheet, you can gray out the rows once you've completed all the details for that one recipe. This will help highlight the recipes that still need some work before adding into your cookbook.

Gathering The Recipes

First I made my spreadsheet, then I created a folder on my computer titled Weeknight Meals. Under that folder I created 2 additional folders, one for the recipe and one for the images.

Once you have typed up your recipes be sure to file them in your file folder. TIP: CreateMyCookbook has an option called WeTypeIt so you don't have to.

Collecting The Images

I didn't have all the images I need for each one of my recipes, and for time purposes I couldn't have a picture for each recipe, but that's okay. Select the recipes you do want to photograph and mark each recipe with a "Yes" or "No" under the Photo column.

Feel free to take a peek at my first cookbook I created with CreateMyCookbook for some quick photo tips!

Create Your Account With CreateMyCookbook

Once you have all the recipes and images sorted out for your cookbook it's time to upload them into your account.

  • Sign up with CreateMyCookbook
  • Select your package or book style. (I selected Hardback Casebound.)
  • Select a theme. I selected the "Blank" theme but they also have options for Family Heirloom, Wedding, Family Reunion, Fundraising, or Corporate.
  • Upload recipes and images into your cookbook. Select from various page layouts and start designing!

Discount Code!

Get 10% off when you purchase a Family Cookbook Kit with code CHICA10. (Code is good through 12/24/2022)

Suggested Blog Posts

How To Create a Family Cookbook
Family Favorite Cakes and Bakes Cookbook Tour

Eggnog Layer Cake

If you're looking for a festive edible center piece for your dessert table this year, then look no further because my Eggnog Layer Cake has it all!

Eggnog Layer Cake on cake pedestal.

With three layers of eggnog cake, soaked in a whiskey infused simple syrup, filled and frosted with whiskey Swiss meringue buttercream, it really doesn't get better than that.

Oh wait, the cake decoration on this cake is next level. Fresh rosemary, fresh cranberries for a pop of color, almond pine cones and a sprinkling of powdered sugar, this Eggnog Layer Cake will definitely be the star on your dessert table this year.

Overhead shot of Eggnog Layer Cake on pedestal.

Eggnog Layer Cake

  • Cake flour: cakes made with cake flour produce a delicate and fine crumb, due to the lower protein content in cake flour versus all-purpose flour. The lower protein content produces less gluten in the cake.
  • Granulated sugar: is the perfect choice for all things baking. It blends nicely in batters and creates browning during the baking process.
  • Baking powder: works first when it comes into contact with liquid and then again when it hits heat.
  • Grated nutmeg: is a hard seed, that gives a warm aroma and flavor. Buy the whole seed and grind it as needed.
  • Salt: don't skip the salt. Salt helps balance out the flavors of the cake.
  • Eggs: bind, thicken, emulsifies and leavens.
  • Eggnog: is the star of this cake and imparts flavor and moistness.
  • Vanilla extract: balances cake flavors.
  • Unsalted butter: gives the cake flavor, texture and crumb. The ideal temperature of butter for baking cakes is around 65 to 67 degrees.
Overhead shot of wet ingredients for Eggnog Layer Cake.
Wet ingredients
Overhead shot of dry ingredients mixed with butter for Eggnog Layer Cake.
Dry ingredients with butter
Overhead shot of beaten dry ingredients with wet ingredients for Eggnog Layer Cake.
Dry ingredients with wet ingredients
Overhead shot of completed cake batter for Eggnog Layer Cake.
Completed cake batter

Simple Syrup

Simple syrup is a combination of equal parts water and sugar. It's great for adding extra flavors and moistness to the cake. Use remaining simple syrup for cocktails and other beverages that require sugar. Simple syrup can be stored in an airtight container in the refrigerator for 7 days.

Eggnog Layer Cake on cake pedestal off center shot.

Whiskey Swiss Meringue Buttercream

I've paired my favorite not-too-sweet buttercream with a bit of whiskey to set the mood of this Eggnog Layer Cake. Here are a few of my tips for preparing this buttercream:

  • 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.
Three quarter angle of Eggnog Layer Cake on cake pedestal.

Almond Pine Cones

I saw some almond pine cones on one of those baking television programs a few weeks ago and thought they would make the cutest cake decoration. After doing a quick search I found this quick tutorial on how to make them. Keep in mind this was my first time making them but they came out so cute!

How To Make Almond Pine Cones

  • Divide almonds into piles of Small, Medium, and Large.
  • Attach a Wilton piping tip #12 to a piping bag.
  • Fill piping bag with buttercream.
  • Pipe a few dollops of buttercream on to a piece of parchment paper.
  • Choose a couple of the Small almonds and place on the top of the buttercream dollops.
  • Working your way down and around, apply Medium sized almonds.
  • Apply Large almond slices towards the bottom. Freeze the pine cones until ready to use. See my video at the bottom of my recipe card on how I made these Almond Pine Cones.
Close up of the top of the Eggnog Layer Cake of Almond Pine Cones.

Eggnog Garnish Tips and Ideas

When I first started this cake I had no idea how I was going to decorate it. But I knew I wanted it to be super festive so I purchased fresh rosemary, cranberries and silver dragees.

Since I didn't have a plan I used my 8-inch round cake pan as a template and arranged the rosemary on top of the bottom of the pan. I then imagined my pine cones covering the rosemary twigs and let the cranberry placement come naturally to me.

I had some remaining buttercream in my piping bag from the pine cones so I piped small dots around the cake to give it some interest. I placed a few cranberries around it then finished it off with some silver and white dragees and a sprinkling of powdered sugar.

Close up of almond pine cones on the bottom border of Eggnog Layer Cake.

Eggnog Layer Cake Baking Schedule

  • Day 1: Bake cake layers and prepare simple syrup.
  • Day 2: Prepare buttercream, assemble, decorate and serve.
Close up of sliced Eggnog Layer Cake.

Cake Decorating Tools

  • 8-inch round cake board
  • Cake turntable
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Offset cake spatula
  • Piping bag
  • Wilton piping tip #12
  • Sliced almonds, for pine cones
  • Fresh cranberries, for garnish
  • Powdered sugar, for garnish
  • Various dragees for garnish
Shop my favorite baking and cake decorating tools here!
Wide open shot of Eggnog Layer Cake slices.

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Close up of Eggnog Layer Cake layers.

Suggested Recipes

Gingerbread House Layer Cake
Snickerdoodle Layer Cake on cake pedestal.
Snickerdoodle Layer Cake
Mexican Hot Chocolate Cake on cake pedestal.
Mexican Hot Chocolate Cake

Adapted from Cuisine Holiday Baking Magazine 2014

Eggnog Layer Cake on cake pedestal.

Eggnog Layer Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

Three layers of eggnog cake soaked in whiskey simple syrup, filled and frosted with whiskey Swiss meringue buttercream. Festive decorations include fresh rosemary, cranberries and almond pine cones.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Pastry brush
  • 8-inch round cake board
  • Cake turntable
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Offset cake spatula
  • Piping bag
  • Wilton piping tip #12
  • Sliced almonds, for pine cones
  • Fresh cranberries, for garnish
  • Powdered sugar, for garnish
  • Various dragees for garnish

CAKE

  • 2 ½ cups (10 ounces) cake flour
  • 1 ½ cups (10.5 ounces) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon table salt
  • 3 eggs, at room temperature
  • 1 cup (8 ounces) eggnog, divided, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cup (2 ½ sticks) unsalted butter, at room temperature

WHISKEY SOAKING SYRUP

  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/2 cup water
  • 2 tablespoons whiskey

BUTTERCREAM

  • ½ cup plus 2 tablespoons egg whites
  • 1 ¼ cups (8.75 ounces) granulated sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 3 tablespoons bourbon whiskey
  • 1 teaspoon freshly grated nutmeg

Instructions

CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray the inside of 3 8-inch round cake pans with nonstick baking spray and set aside.
  2. In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, nutmeg and salt. In a glass liquid measuring cup, combine the 3 eggs, ½ cup eggnog and vanilla extract.
  3. Add the butter and beat together until the butter covers the dry ingredients. Add the remaining eggnog to the flour mixture and beat together on medium speed until the batter is light and airy, about 2 minutes.
  4. Add the egg mixture to the batter in 3 additions, beating on low speed after each addition until combined. Divide batter between prepared cake pans. Spread the batter evenly in the pan and tap the pans on the counter to release air bubbles.
  5. Bake cakes until a toothpick inserted in the center comes out with a few moist crumbs attached, about 25 to 30 minutes, rotating about halfway through baking. Let cakes cool in their pans on wire racks for 10 minutes, then invert onto racks and cool completely.

WHISKEY SOAKING SYRUP

  1. In a small saucepan combine the sugar and water together and bring to a boil. Stir until all the sugar has dissolved.
  2. Remove from the heat and stir in the whiskey. Let cool completely before using.

BUTTERCREAM

  1. Place egg whites and sugar in the bowl of a stand mixer and whisk them together by hand to combine. Fill a medium saucepan with 1 to 2 inches of water. Heat water over medium-high heat and when the water starts to bubble, place the bowl with the egg white mixture on top, creating a double boiler. Attach a candy thermometer to the bowl and cook until the temperature reaches 160 degrees. Once the egg white mixture reaches 160 degrees, carefully remove the thermometer and attach the bowl to the stand mixer, with the whisk attachment attached. Beat the egg white mixture on high speed for 10 minutes, until it holds medium-stiff peaks. The outside of the bowl should be room temperature at this point.
  2. Replace the whisk attachment with the paddle attachment and on low speed, add the butter a tablespoon at a time, and then add the whiskey and nutmeg. Once combined, increase the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes.

ASSEMBLE

  1. Place all three cake layers on the counter and with a pastry brush, brush each cake layer with about 2 tablespoons simple syrup. Let cakes sit for 15 minutes so they can absorb the syrup.
  2. Place one cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 1/2 cup buttercream on top, spreading all the way to the edge of the cake in an even layer. Place the second cake layer on top. Spread 1/2 cup buttercream on top in an even layer all the way to the edge of the cake. Place the last cake layer on top (bottom side up). Frost the cake with a thin layer of buttercream, creating a crumb coat and chill in the freezer for 15 minutes or refrigerator for 30 minutes.
  3. Line an 8-inch acrylic disc with parchment paper. Apply a large dollop of buttercream on top of the cake and spread in an even layer all the way out to the edges. Place acrylic disc on top, making sure it lines up with the bottom cake board.
  4. Apply buttercream on the sides of the cake until the bottom cake board is completely covered. Touch your cake scraper to the bottom cake board and top acrylic disc and using the turntable, gently rotate to smooth out the buttercream. Continue this process until the buttercream is completely smooth, applying more buttercream to any gaps in the process. Place cake back in the refrigerator to chill for 15 minutes.
  5. Carefully insert an offset cake spatula under the acrylic disc and gently rotate the turntable until the disc releases.
  6. Smooth out the top of the cake with an offset spatula. Place fresh rosemary on top of the cake off to one side. Place almond pine cones on top. (See blog post for details on how to make almond pine cones.) Pipe a few small dollops of buttercream on top for a decorative finish. Place a few fresh cranberries on top for a pop of color. Sprinkle of few dragees on top and finish off with a sprinkling of powdered sugar.

Notes

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

Soaking syrup can be made up to 7 days in advence, stored in an airtight container in the refrigerator.

Buttercream is best prepared the day of assembly.

Assembled cake can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 438Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 88mgSodium: 395mgCarbohydrates: 62gFiber: 2gSugar: 30gProtein: 8g

*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

Mexican Hot Chocolate Cake

If you're looking for a rich and moist hot chocolate cake baked with a cinnamon twist, then this Mexican Hot Chocolate Cake is it!

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.

Overhead shot of Mexican Hot Chocolate Cake on cake pedestal.

Mexican Hot Chocolate Cake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Ground cinnamon: gives the chocolate cake a Mexican twist.
  • 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.
  • Prepared boiling Mexican hot chocolate: is used in this recipe to melt the chocolate. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
  • 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.
Overhead shot of melted chocolate, cocoa, espresso powder with Mexican hot chocolate for Mexican Hot Chocolate Cake.
Melted hot chocolate & cocoa mixture
Overhead shot of dry ingredients for Mexican Hot Chocolate Cake.
Dry ingredients
Overhead shot of beaten butter with sugar for Mexican Hot Chocolate Cake.
Beaten butter and sugar
Overhead shot of prepared cake batter for Mexican Hot Chocolate Cake.
Completed cake batter

Marshmallow Filling

Don't let cooking the egg whites intimidate you. My marshmallow filling is better than anything you can get in a jar. All you need is a candy thermometer and a little patience and planning. Here are a few tips for making your marshmallow filling process a success:

  • Be sure your egg whites are free of egg yolk. If there's even the tiniest bit of yolk, your egg whites won't whip up.
  • Use a candy thermometer.
  • Read the recipe before starting and have all your tools and ingredients ready to go.
Overhead shot of completed marshmallow filling for Mexican Hot Chocolate Cake.

Hot Chocolate Frosting

You'll want to keep this whipped frosting recipe close at hand. It's super easy to make and even easier to work with. Literally just combine all the ingredients in your mixer bowl and whip for about 2 minutes on medium speed.

Overhead shot of completed hot cocoa frosting for Mexican Hot Chocolate Cake.

Cake Assembly

  • Fit a piping bag with a round piping tip or coupler and place about 1 cup Cocoa Whipped Cream inside.
  • Place 1 cake layer on an 8 inch round cake board and place on a cake turntable with a nonslip mat. Pipe a frosting dam around the edge of the first cake layer.
  • Spread 1/2 cup of the marshmallow filling in an even layer over the top until the filling reaches the frosting dam.
  • Top the second layer of cake and pipe a frosting dam around the edge and spread about 1/2 cup of the marshmallow filling in an even layer over the top, until it reaches the frosting dam. Place the third cake layer on top (bottom side up).
Overhead shot of cake filling for Mexican Hot Chocolate Cake.

Mexican Hot Chocolate Cake Decorating Tools

  • Piping bags
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat for turntable
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tips #1M, #32, #17
Shop my favorite baking and cake decorating tools here!
Three quarter angle of Mexican Hot Chocolate Cake on cake stand.

Baking Schedule for Mexican Hot Chocolate Cake

  • Day 1: Bake chocolate cake layers.
  • Day 2: Prepare marshmallow filling and hot cocoa frosting, assemble and serve.
Close up hot of sliced Mexican Hot Chocolate Cake.

Make Ahead Options

Cake layers can be baked up to 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Marshmallow filling and hot cocoa frosting is best made the day the cake is prepared.

Close up of Mexican Hot Chocolate Cake sliced on its side on a plate.

Cake Storage

Assembled cake can be stored in an airtight container for up to 2 days.

Marshmallow filling is best made the day of assembly.

Hot cocoa frosting is best made the day of assembly.

Close up shot of sliced Mexican Hot Chocolate Cake with fork.

Let's Connect

The Cake Chica is on the social media platforms below. Be sure to like and follow for all the latest recipes and baking tips.

Close up shot of Mexican Hot Chocolate Cake layers on cake pedestal.

Suggested Recipes

Hot Cocoa Cake
Hot Cocoa Cake
The Best Hot Cocoa Cupcakes
Gingerbread House Layer Cake
Gingerbread House Layer Cake
Mexican Hot Chocolate Cake on cake pedestal.

Mexican Hot Chocolate Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour

Three layers of Mexican hot chocolate cake layers flavored with ground cinnamon and filled with marshmallow filling and hot cocoa whipped frosting, garnished with more marshmallow filling.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Piping bags
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat for turntable
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Wilton piping tips #1M, #32, #17

CAKE

  • 1 ½ cups (7.5 ounces) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups prepared hot chocolate from 1 Abuelita tablet, boiling
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1.5 ounces) Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee
  • 10 tablespoons unsalted butter, softened
  • 1 ½ cups (10.5 ounces)packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 1 teaspoon vanilla extract

MARSHMALLOW FILLING

  • 1 cup (7 ounces) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup water
  • 4 egg whites
  • Pinch fine sea salt
  • 2 teaspoons vanilla extract

COCOA WHIPPED CREAM FROSTING

  • 1 cup (7 ounces) granulated sugar
  • 2/3 cup (2.4 ounces) Dutch processed cocoa powder, sifted
  • 1/8 teaspoon salt
  • 3 cups heavy whipping cream
  • 4 teaspoons vanilla extract

GARNISH

  • Use remaining marshmallow filling to decorate (optional)
  • Marshmallows (optional)
  • Cocoa powder (optional)
  • Freshly grated cinnamon (optional)

Instructions

CAKE

  1. Adjust your oven rack to the center position and heat the oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
  2. In a large bowl, add flour, baking soda, baking powder and salt and whisk to combine. In a medium bowl add the boiling hot chocolate, chocolate, cocoa powder and instant espresso powder, whisk until smooth.
  3. Attach the paddle attachment to a stand mixer and beat the butter and sugar together on medium speed until light and fluffy, about 5 to 6 minutes. Add eggs one at a time beating after each addition until combined. Beat in sour cream and vanilla until incorporated.
  4. With the mixer speed on low, add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Mix until just combined. Do not over mix. Give the batter a few final stirs by hand.
  5. Divide the batter evenly among the prepared cake pans and smooth the tops with an offset cake spatula or rubber spatula. Gently tap the cake pans on the counter to release air bubbles. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Rotate cake pans halfway through baking.
  6. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.


MARSHMALLOW FILLING

  1. Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
  2. While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
  3. If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
  4. Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.

COCOA WHIPPED CREAM

  1. (If you don’t have an extra mixer bowl, transfer the filling to another bowl and wash and dry your mixer bowl for the Cocoa Whipped Cream.) In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, cocoa powder, salt, cream and vanilla extract on medium-low speed until the sugar has dissolved, about 1 minute. Increase the mixer speed to medium-high and whip until the cream is thick and holds stiff peaks, about 2 minutes.

ASSEMBLE

  1. Fit a piping bag with a round piping tip or coupler and place about 1 cup Cocoa Whipped Cream inside. Place 1 cake layer on an 8-round cake board and place on a cake turntable with a nonslip mat. Pipe a frosting dam around the edge of the first cake layer.
  2. Spread 1/2 cup of the marshmallow filling in an even layer over the top until the filling reaches the frosting dam.
  3. Top the second layer of cake and pipe a frosting dam around the edge and spread about 1/2 cup of the marshmallow filling in an even layer over the top, until it reaches the frosting dam. Place the third cake layer on top (bottom side up).

CRUMB COAT

  1. Spread a light coating of frosting over the top and the sides of the cake creating a crumb coat, and freeze the cake for 15 minutes or refrigerate for 30 minutes.

FROSTING THE CAKE

  1. Line an 8-inch acrylic disc with parchment paper. Apply a large dollop of frosting on the top of the cake and spread out evenly until it reaches the edge of the cake. You should have excess frosting hanging off the edges.
  2. Place the lined acrylic disc on top of the cake (parchment paper side down), being sure it lines up with the bottom cake board.
  3. Apply more frosting to the sides of the cake, making sure it covers the bottom cake board all around. Once the cake has been fully covered in frosting, use a heated metal cake scraper and gently press it against the acrylic disc and bottom cake board and rotate the cake turntable to smooth. Apply more frosting to any gaps in the frosting and rotate the turntable until the sides are completely smooth.
  4. Place the cake in the freezer for 15 minutes, or the refrigerator for 20 to 30 minutes before removing the acrylic disc.
  5. Using a small offset cake spatula, insert the spatula under the acrylic disc and gently rotate the turntable until the disc releases. Peel off the parchment paper. Smooth out the top of the cake with the cake spatula until smooth.
  6. Fit a piping bags with Wilton piping tips #1M, #32 ,#17 and fill each piping bag with the remaining marshmallow filling. Use the 1M tip first and pipe rosettes over the the top edge. Use the remaining 2 piping tips to fill in the decorative edges.
  7. Grate fresh cinnamon over the top and garnish with cinnamon sticks and serve.

Notes

Assembled cake can be stored in an airtight container for up to 2 days.
Marshmallow filling is best made the day of assembly.
Hot cocoa frosting is best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 623Total Fat: 46gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 171mgSodium: 376mgCarbohydrates: 44gFiber: 3gSugar: 23gProtein: 9g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Snickerdoodle Layer Cake

My Snickerdoodle Layer Cake is light, airy and not too sweet and is inspired by the classic Snickerdoodle cookie.

Snickerdoodle Layer Cake on cake pedestal.

In this post I discuss:

  • The baking and cake decorating tools used for this cake.
  • Snickerdoodle Layer Cake reverse creaming method.
  • Cinnamon cream cheese frosting tips.
  • My filling and assembly process.
  • Crumb coating.
  • Frosting the cake.
  • Tips for cinnamon ganache drips.
  • Cake baking schedule.
  • Make ahead options.
Overhead shot of Snickerdoodle Layer Cake on cake pedestal.

Special Tools List

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Piping bags (2)
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Offset cake spatula
  • Ateco piping tip #828
  • Pre-baked Snickerdoodle Cookies
Shop my favorite baking and cake decorating tools here!
Three quarter angle of the top of the Snickerdoodle Layer Cake.

Snickerdoodle Layer Cake Using Reverse Creaming Method

I used my most popular white cake recipe as the base for this Snickerdoodle Layer Cake and added some ground cinnamon to the batter. 

This cake batter uses the reverse creaming method.  Adding the butter to the dry ingredients coats the flour creating an ultra-tender crumb, instead of creaming the butter with the wet ingredients as you’ll see on most cake recipes. 

Cake flour has less protein in it than all-purpose flour which produces less gluten, leaving you with a finer crumb with a light and soft texture.

Overhead shot of wet ingredients for Snickerdoodle Layer Cake.
Wet ingredients
Overhead shot of dry ingredients for Snickerdoodle Layer Cake.
Dry ingredients
Overhead shot of dry ingredients with butter incorporated for Snickerdoodle Layer Cake.
Dry ingredients with butter
Overhead shot of completed cake batter for Snickerdoodle Layer Cake.
Completed cake batter

Cinnamon Cream Cheese Frosting Tips

  • Make sure your butter is nicely softened and well beaten before continuing with the recipe.
  • Cut the cream cheese into cubes. This will help the cream cheese come to room temperature quicker.
  • Be sure your cream cheese is at room temperature before adding into the frosting to ensure there aren't any chunks of cream cheese left in your frosting.
  • The cream cheese should be the last ingredient that goes into the frosting.
  • Don't over-beat or the frosting will get soupy.
Overhead shot of beaten butter for frosting for Snickerdoodle Layer Cake.
Beaten butter
Overhead shot of beaten butter and powdered sugar for frosting for Snickerdoodle Layer Cake.
Beaten butter and powdered sugar
Overhead shot of completed cream cheese frosting for Snickerdoodle Layer Cake.
Completed cream cheese frosting

Cake Filling and Assembly

Fit a piping bag with a round piping tip or coupler and fill with frosting. Place a cake layer on an 8-inch round cake board and place on a cake turntable. Spread about 1/2 cup of cream cheese frosting on top in an even layer all the way to the edges of the cake. Using the piping bag, pipe a frosting dam around the top edge of the cake.

Sprinkle a few snickerdoodle cookie crumbles on top. Place the second cake layer on top and gently press the cake layer to adhere to the frosting. Spread another 1/2 cup of frosting on top of the cake in an even layer, spreading all the way to the edges of the cake.

Pipe another frosting dam around the top edge of the cake. Sprinkle with more snickerdoodle cookie crumbs and place the last cake layer on top (bottom side up).

Chill the cake in the refrigerator for at least 30 minutes, before applying the final layer of frosting.

Overhead shot of filling with cream cheese frosting for Snickerdoodle Layer Cake.
Filling and assembly prep
Overhead shot of filling with Snickerdoodle cookie crumbs on top for Snickerdoodle Layer Cake.
Filling with cookie crumbles

Crumb Coat

Crumb coating is a thin layer of frosting that is applied to the cake once it's filled and stacked. It helps keep any loose crumbs from getting into the final layer of frosting as well as giving you a good base to start cake decorating on.

Crumb coated Snickerdoodle Layer Cake.

How To Frost A Cake

There are many different ways to frost a cake. Here's just one way I frost mine.

  • Fit a piping bag with a round tip or coupler and fill piping bag with frosting.
  • Pipe frosting on the top of the cake first. Use an offset cake spatula to smooth out the frosting on the top of the cake in an even layer.
  • If using an acrylic disc, line it with parchment paper and apply it to the top of the cake, making sure to line it up with the bottom cake board.
  • Pipe more frosting to the sides of the cake. (This doesn't need to be neat, it's just a way to get the frosting on the cake.)
  • Using the back of an offset cake spatula, smooth out the frosting all around the sides of the cake.
  • Use a cake scraper to smooth the sides of the cake. Apply more frosting to any gaps and continue to smooth the sides of the cake with the cake scraper until smooth.
Snickerdoodle Layer Cake with frosting applied.
Smoothed Snickerdoodle Layer Cake with frosting.

Cinnamon Ganache Drip Tips

  • Microwave the cinnamon chips and cream in 20 second intervals and stir until melted.
  • Once melted be sure to let the ganache sit for about 5 minutes before applying to a well chilled cake.
  • The ganache should be fluid but not hot before applying to the cake.
  • There are several options when applying drip: the spoon method, piping bag method, squeeze bottle method or pour it all on top and spread the ganache and let it fall naturally. I used the pour-it-all-on-top method for this cake.
Overhead shot of cinnamon chips and cream for Snickerdoodle Layer Cake.

Snickerdoodle Layer Cake Baking Schedule

  • Day 1: Bake Snickerdoodle cookies and bake cake layers.
  • Day 2: Prepare frosting, ganache and assemble and serve
Close up of cinnamon drip on Snickerdoodle Layer Cake.

Make Ahead

Snickerdoodle cookies can be made up to three days in advance, stored in an airtight container at room temperature.

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

Frosting and ganache are best made the day of assembly.

Snickerdoodle Layer Cake sliced close up.

Snickerdoodle Cookie Garnish Tip

My original Snickerdoodle cookie recipe has these baked using 3 tablespoon balls of dough, which creates large cookies. Since I knew I wanted these cookies to go on top of this cake, I reduced the amount of dough to 2 tablespoons and reduced the bake time by a couple of minutes.

Close up of Snickerdoodle Layer Cake sliced on its side.

Let's Connect

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Close up shot of Snickerdoodle Layer Cake cake layers.

Suggested Recipes

Close up of a taller stack of Snickerdoodle cookies.
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Three quarter angle of the top of the Snickerdoodle Layer Cake.

Snickerdoodle Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 30 minutes

My Snickerdoodle Layer Cake includes three layers of light, airy cinnamon cake filled with cinnamon cream cheese frosting and snickerdoodle cookie crumbles and topped with cinnamon ganache drip.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Piping bags
  • Round piping tip or coupler
  • 8-inch round cake board
  • Cake turntable
  • Nonslip mat
  • 8-inch acrylic disc
  • Parchment paper
  • Cake scraper
  • Offset cake spatula
  • Ateco piping tip #828
  • Snickerdoodle cookies

1 cup whole milk, at room temperature

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

CINNAMON CREAM CHEESE FROSTING

  • 1 1/2 cups unsalted butter, at room temperature
  • 4 1/2 cups (18 ounces) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon roll LorAnn flavoring (optional)
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 24 ounces cream cheese, cut into cubes and softened

CINNAMON GANACHE

  • 1 cup cinnamon chips
  • 1/4 cup heavy cream

Instructions

SNICKERDOODLE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray.
  2. In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, cinnamon 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.
  3. Divide the batter evenly between the prepared cake 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 17 minutes, switching and rotating pans halfway through baking.
  4. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely.

CINNAMON CREAM CHEESE FROSTING

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, vanilla extract, flavoring, salt and cinnamon. Reduce the speed to low and beat for 1 minute.
  2. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese in one piece at a time and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.

ASSEMBLE

  1. Place a few Snickerdoodle cookies in a zip top bag and roughly break up the cookies with your fingers. Fit a piping bag with a round piping tip or coupler and fill with frosting. Center a cake layer on an 8-inch round cake board and place on a cake turntable with a nonslip mat underneath.
  2. Spread about 1/2 cup of cream cheese frosting on top in an even layer all the way to the edges of the cake. Using the piping bag, pipe a frosting dam around the top edge of the cake. Sprinkle a few snickerdoodle cookie crumbles on top. Place the second cake layer on top and gently press the cake layer to adhere to the frosting. Spread another 1/2 cup of frosting on top of the cake in an even layer, spreading all the way to the edges of the cake. Pipe another frosting dam around the top edge of the cake. Sprinkle with more snickerdoodle cookie crumbles and place the last cake layer on top (bottom side up).

CRUMB COAT

  1. Apply a thin coat of frosting over the entire cake, creating a crumb coat. Wipe off any excess frosting from your crumb coat in a separate bowl. Be sure not to get any crumbs into your bowl of clean frosting. Chill the cake in the refrigerator for at least 30 minutes, before applying the final layer of frosting.

ICING THE CAKE

  1. Apply a second and final coat of frosting on the cake by lining an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top of the cake and spread out in an even layer. You should have excess frosting hanging off the sides of the cake. Place the lined acrylic disc on top of the cake, parchment paper side down and gently press down on to adhere to the cake, making sure the disc is level and lines up with the bottom cake board.
  2. Apply more frosting to the sides of the cake. Gently press a cake scraper against the top disc and bottom cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the frosting and rotate the cake turntable with the cake scraper again. Once the sides of the cake are smooth, chill the cake in the refrigerator for 30 minutes.
  3. Gently remove the acrylic disc from the top of the cake with your offset cake spatula, by inserting the spatula under the disc and gently turning the cake turntable until the disc releases. Peel off the parchment paper from the cake and fill in any holes in the frosting. Chill the cake in the refrigerator or freezer while you prepare the cinnamon drip.

CINNAMON GANACHE DRIP

  1. In a small glass bowl, add the cinnamon chips and heavy cream and microwave for 30 seconds. Stir chips until completely melted.
  2. Let ganache cool about 5 to 10 minutes before using. The ganache should still be fluid but not hot.
  3. Pour cinnamon ganache over the top of the cake and using an offset spatula, spread out the ganache to the edges allowing the cinnamon ganache to fall where it wants.
  4. Chill the cake in the refrigerator for 1 hour so the cinnamon ganache drips can set before adding additional decoration.

GARNISH AND DECORATING

  1. Fit a piping bag with Ateco piping tip #828. Fill the piping bag with remaining frosting. Pipe a frosting swirl along the edge of the cake and place a Snickerdoodle cookie half next to it. Pipe another swirl of frosting next to the cookie half and place another cookie half next to the swirl. swirls around the top edge of the cake. Continue this process all around the edge of the cake until you come back to where you started. Carefully transfer the cake to a cake pedestal and serve.

Notes

Snickerdoodle cookies can be made up to three days in advance, stored in an airtight container at room temperature.

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

Frosting and ganache are best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 890Total Fat: 69gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 185mgSodium: 684mgCarbohydrates: 60gFiber: 1gSugar: 34gProtein: 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

White Chocolate Pumpkin Cake

This White Chocolate Pumpkin Cake was inspired by a piece of candy I ate recently. It was a piece of Dove White Chocolate Pumpkin Pie candy.

White Chocolate Pumpkin Cake on cake pedestal.

I already have a great white chocolate cake recipe, plus a rich and flavorful pumpkin pudding that this cake was begging to be created.

Get ready to devour three layers of decadent white chocolate cake filled with pumpkin filling, covered with white chocolate frosting. For the finishing touch, I poured a white chocolate drip on top and let it do its thing!

Overhead shot of White Chocolate Pumpkin Cake on cake pedestal.

White Chocolate Pumpkin Cake Ingredients

  • Cake flour: cake flour has a lower protein content than all-purpose flour, which produces delicate and fine crumbed cakes like this one.
  • Baking powder: leavens the cake.
  • Granulated sugar: flavors the cake batter and incorporates and dissolves easily into the cake batter.
  • Salt: helps enhance flavor.
  • Eggs: bind, thicken, emulsify and leavens.
  • Buttermilk: adds a tangy flavor, as well as tenderizes and creates a fluffy crumb. Bakers Tip: Sour cream or yogurt can be substituted for buttermilk. Both are acidic and produce similar results.
  • Vanilla extract: helps bring the flavors out.
  • Sour cream: makes the cake tender.
  • Unsalted butter: is rich in flavor and also helps determine the cakes crumb. Fat coats the flour stopping their ability to form too much gluten. Bakers Tip: Always use unsalted butter since different brands of butter have different amounts of salt in them.
  • Melted white chocolate: adds flavor to the white chocolate cake layers.
Overhead shot of melted white chocolate for White Chocolate Pumpkin Cake.
Melted white chocolate
Overhead shot of wet ingredients for White Chocolate Pumpkin Cake.
Wet ingredients
Overhead shot of dry ingredients for White Chocolate Pumpkin Cake.
Dry ingredients
Overhead shot of completed cake batter for White Chocolate Pumpkin Cake.
Completed batter

Pumpkin Filling

This filling comes together quickly with just a few ingredients, a bowl and a hand mixer.

Overhead shot of completed pumpkin filling for White Chocolate Pumpkin Cake.

White Chocolate Frosting

This frosting crusts over so I recommend using it right away or covering it with a damp cloth or paper towel.

Overhead shot of melted chocolate for White Chocolate Pumpkin Cake frosting.
Melted white chocolate
Overhead shot of beaten butter for White Chocolate Pumpkin Cake frosting.
Beaten butter
Overhead shot of beaten butter and chocolate for White Chocolate Pumpkin Cake.
Beaten butter and chocolate
Overhead shot of completed frosting for White Chocolate Pumpkin Cake.
Completed frosting

How To Fill White Chocolate Pumpkin Cake

  • Place a nonslip mat on top of your cake turntable. Center one cake layer on a cake board and place the cake board on a cake turntable. Fit a piping bag with a round piping tip or coupler and fill with about 1 1/2 cups buttercream. 
  • Pipe a buttercream dam around the edge of the cake. 
  • Place 1 cup of the pumpkin filling in the center and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and pipe a buttercream dam on the edge. Spread another 1 cup pumpkin filling on top in an even layer until it reaches the buttercream dam. Place the third cake layer on top (bottom side up). 
Overhead shot of cake layer on turntable for White Chocolate Pumpkin Cake.
Overhead shot of frosting dam and pumpkin filling for White Chocolate Pumpkin Cake.

How To Apply A Crumb Coat

Apply a thin layer of buttercream over the top and sides of the cake catching any loose crumbs and sealing them in. Refrigerate the cake for 30 minutes.

White Chocolate Pumpkin Cake crumb coated.

Frosting the Cake

  • Apply a second and final coat of buttercream on the cake by lining an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top and spread out in an even layer. 
  • Place the lined acrylic disc on top of the cake, parchment paper side down and gently press down on to the top of the cake, making sure the disc is level and lines up with the bottom cake board. 
  • Apply more frosting to the sides of the cake.
  • Gently press a cake scraper against the top disc and bottom cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the buttercream and rotate the cake turntable with the cake scraper again. 
Frosting the White Chocolate Pumpkin Cake.

White Chocolate Drip Tips

  • I prefer to use white chocolate melts because I like the color and flavor more than real white chocolate. However, you can substitute the chocolate melts for white chocolate chips and proceed with the recipe as written. Note that real white chocolate is more temperamental so keep a close eye on it during the melting process.
  • For this cake I used the pour-and-spread method for the white chocolate drips. This look gave it a fun drip coating over the top of the cake. Another way to apply drips is strategically placing drips on the side of the cake with a spoon, squeeze bottle or piping bag. Then, covering the top and spreading the chocolate out to the sides where it meets the drips.
  • Chill your cake before adding the drips. The chilled cake will help slow down the drips, giving you more control.
  • Make sure the chocolate is the right temperature. It should be fluid but not warm.
Overhead shot of chopped white chocolate melts for White Chocolate Pumpkin Cake drip.
Chopped white chocolate melts
Overhead shot of chopped white chocolate melts and cream for White Chocolate Pumpkin Cake drip.
White chocolate melts and cream
Overhead shot of melted white chocolate drip for White Chocolate Pumpkin Cake.
Melted white chocolate drip

Cake Decorating Tools

  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Small offset spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #828
  • Dove white chocolate pumpkin pie candy
Shop my favorite baking and cake decorating tools here!
White Chocolate Pumpkin Cake on pedestal at three quarter angle.

White Chocolate Pumpkin Cake Baking Schedule

  • Day 1: Bake cake layers.
  • Day 2: Prepare filling, frosting, assemble, and serve.
Close up of White Chocolate Pumpkin Cake slice.

Make Ahead

Filling can be made up to 5 days in advance, wrapped with plastic wrap, and stored in the refrigerator.

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

Frosting and white chocolate drip are best made the day of assembly.

White open shot of White Chocolate Pumpkin Cake slices.

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!

White Chocolate Pumpkin Cake layers.

Suggested Recipes

Pumpkin Spice Marshmallow Cake on marble cake pedestal.
Pumpkin Spice Marshmallow Cake
Pumpkin Spice Layer Cake
Pumpkin Pie with Gingersnap Crust
White Chocolate Pumpkin Cake on pedestal at three quarter angle.

White Chocolate Pumpkin Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 45 minutes
Total Time: 2 hours 15 minutes

Three layers of white chocolate cake layers, filled with pumpkin filling, frosted with white chocolate frosting, white chocolate drip and white chocolate pumpkin candy.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Hand mixer
  • 4 cup liquid measuring cup
  • Sieve
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip our coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #828
  • Dove White Chocolate Pumpkin candy

WHITE CHOCOLATE CAKE

  • 3 cups (12 ounces) cake flour
  • 1 tablespoon baking powder
  • 1 1/2 cups (10.5 ounces) granulated sugar
  • 3/4 teaspoons salt
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 cup (2 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 cup (8 ounces) white chocolate, melted

PUMPKIN FILLING

  • 1 15-ounce canned pumpkin puree
  • 1 cup (8 ounces) mascarpone cheese
  • 1 1/2 cups (6 ounces) powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

WHITE CHOCOLATE BUTTERCREAM

  • 1/4 cup (2 ounces) heavy whipping cream
  • 1 cup (8 ounces) white chocolate chips
  • 2 cups (4 sticks) unsalted butter, slightly cold (around 65 degrees)
  • 6 cups (24 ounces) powdered sugar, measured then sifted
  • 1/8 teaspoon salt

WHITE CHOCOLATE DRIP

  • 1 cup (180 grams/8 ounces) Wilton Very White chocolate candy melts
  • 1/4 cup (2 ounces) heavy cream

Instructions

WHITE CHOCOLATE CAKE

  1. Adjust and 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. Place white chocolate in a microwave safe bowl and heat on 30 second intervals, stirring between each interval until the chocolate is smooth. Set aside to cool slightly.
  3. In the bowl of a stand mixer, add the flour, baking powder, sugar and salt and mix on medium speed until combined.
  4. In a 4 cup measuring cup, add the eggs, buttermilk, vanilla extract and sour cream and whisk to combine.
  5. Slowly add the butter to the mixer bowl with the dry ingredients, one tablespoon at a time. Mix until the mixture resembles pea sized balls of flour.
  6. Reserve 1/2 cup of the wet ingredients and add the remaining into the dry ingredients. Mix on medium-high speed for 2 to 3 minutes, until combined. Add the reserved 1/2 cup wet ingredients to the batter and mix until combined on medium speed, about 30 seconds. Add the melted chocolate and mix on medium speed until combined.
  7. Divide the cake batter into the prepared cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
  8. Let cakes cool in their pans for 15 minutes, then invert them on to cooling racks to cool completely.

PUMPKIN FILLING

  1. In a large bowl, beat pumpkin puree with mascarpone cheese, powdered sugar, pumpkin spice and salt until thick.

WHITE CHOCOLATE BUTTERCREAM

  1. Heat cream in a microwave safe bowl for 1 minute. Pour hot cream over the white chocolate chips and stir until smooth and combined. Heat the mixture for another 20 to 30 seconds in 10 second intervals if needed. Set aside to cool slightly.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes, scrapping down the sides of the bowl as needed.
  3. Reduce the mixer speed to medium and gradually add the melted white chocolate and mix until smooth and combined, about 30 seconds. Scrape down the sides of the bowl as needed.
  4. Remove the mixer bowl from the mixer stand and place a sieve on top. Pour the powdered sugar over the sieve and with a spoon, stir the powdered sugar until it is all in the mixer bowl. This method helps reduce the powdered sugar cloud. Place the mixer bowl back on the stand.
  5. Reduce the mixer speed to low, and mix until smooth and combined. Add salt and stir to combine.
  6. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the buttercream is smooth and light in color. Scrape down the sides of the bowl as needed.

ASSEMBLE CAKE

  1. Place a nonslip mat on top of your cake turntable. Center one cake layer on a cake board and place the cake board on a cake turntable. Fit a piping bag with a round piping tip or coupler and filled with about 1 1/2 cups buttercream. Pipe a buttercream dam around the edge of the cake.
  2. Place 1 cup of the pumpkin filling in the center and spread out in an even layer with a small offset cake spatula. Place the second cake layer on top and pipe a buttercream dam on the edge. Spread another 1 cup pumpkin filling on top in an even layer until it reaches the buttercream dam. Place the third cake layer on top (bottom side up).

CRUMB COATING

  1. Apply a thin layer of buttercream over the top and sides of the cake catching any loose crumbs and sealing them in. Refrigerate the cake for 30 minutes.
  2. Apply a second and final coat of buttercream on the cake by lining an 8-inch acrylic disc with parchment paper. Apply a generous amount of frosting on top and spread out in an even layer. You should have excess frosting hanging off the sides of the cake. Place the lined acrylic disc on top of the cake, parchment paper side down and gently press down on to the top of the cake, making sure the disc is level and lines up with the bottom cake board. Apply more frosting to the sides of the cake. Gently press a cake scraper against the top disc and bottom cake board and smooth out the sides of the cake by rotating the cake turntable. Fill in any gaps in the buttercream and rotate the cake turntable with the cake scraper again. Once the sides of the cake are smooth, chill the cake in the refrigerator for 30 minutes.
  3. Gently remove the acrylic disc from the top of the cake with your offset cake spatula, by inserting the spatula under the disc and gently turning the cake turntable until the disc releases. Peel off the parchment paper from the cake and fill in any holes in the buttercream. Chill the cake in the refrigerator while you prepare the white chocolate drip.

WHITE CHOCOLATE DRIP

  1. In a microwavable bowl combined candy melts and heavy cream and microwave for 20 second intervals, stirring between each interval until melted.
  2. Let chocolate cool at room temperature for about 15 to 20 minutes.
  3. Pour melted but cool white chocolate over the top of the cake and using an offset spatula, spread out the drip to the edges allowing the chocolate to drip where it may.
  4. Chill the cake in the refrigerator for 1 hour so the chocolate drip can set before adding additional decoration.
  5. Fit a piping bag with piping tip #828 and fill with remaining buttercream. Pipe 8 buttercream swirls on the top edge of the cake. Place a white chocolate pumpkin candy on top of each swirl and serve.

Notes

Filling can be made up to 5 days in advance, wrapped with plastic wrap, and stored in the refrigerator. Cake layers can be made up to 3 days in advance, wrapped in plastic wrap and stored in an airtight container in the refrigerator. Frosting and white chocolate drip are best made the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 504Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 123mgSodium: 527mgCarbohydrates: 66gFiber: 2gSugar: 34gProtein: 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
Cuisine: American / Category: Cakes and Frostings

Snickerdoodle Cupcakes

Topped with homemade marshmallow frosting, snickerdoodle cookie crumbles, these Snickerdoodle Cupcakes are a play on the classic snickerdoodle cookie.

Snickerdoodle Cupcakes in cupcake tin.

While we're on the subject of Snickerdoodles, don't forget to check out my recipe for Snickerdoodle cookies and save a few to top these cupcakes.

Overhead shot of Snickerdoodle Cupcakes in green cupcake tin.

Snickerdoodle Cupcakes

I used my most popular white cake recipe as the base for these Snickerdoodle Cupcakes and added some ground cinnamon to the batter. 

This cake batter uses the reverse creaming method.  Adding the butter to the dry ingredients coats the flour creating an ultratender crumb. Instead of creaming the butter with the wet ingredients as you'll see on most cake recipes. 

Cake flour has less protein in it than all-purpose flour which produces less gluten, leaving you with a finer crumb with a light and soft texture.

Overhead shot of wet ingredients for Snickerdoodle Cupcakes.
Wet ingredients
Overhead shot of dry ingredients for Snickerdoodle Cupcakes.
Dry ingredients
Overhead shot of dry ingredients with butter for Snickerdoodle Cupcakes.
Dry ingredients with butter
Overhead shot of completed cake batter for Snickerdoodle Cupcakes.
Completed cake batter

Marshmallow Frosting Tips

  • You will need a candy thermometer for this recipe.
  • Make sure your egg whites are free of yolk. If there’s even a small amount they will not whip up.
  • Your mixer bowl must also be clean. If there’s any oil residue left in your bowl, the egg whites will not whip up.
  • When pouring the sugar syrup in the mixer bowl with the egg whites, be sure to pour it down the inside of the mixer bowl, making sure not to hit the whisk attachment.
  • The Marshmallow Filling is best used the day it’s prepared.
Overhead shot of firmly beaten egg whites for Snickerdoodle Cupcakes.
Firm peak egg whites
Overhead shot of completed marshmallow frosting for Snickerdoodle Cupcakes.
Completed marshmallow frosting

Cupcake Tips

  • Don't overfill your cupcakes. Fill each cupcake with 3 tablespoons batter.
  • Use a 3 tablespoon-sized spring loaded ice cream scoop to measure out the batter.
  • Using an ice cream scoop not only keeps your cupcake pan nice and clean but also helps your cupcakes bake evenly.
Overhead shot of cupcake pan full with cake batter for Snickerdoodle Cupcakes.

Cupcake Decoration

Decoration is simple for this one. Fit a large piping bag with Ateco piping tip #808 and fill with marshmallow frosting. Hold the piping bag over the cupcake and squeeze to create a dome of frosting on top that covers the cupcake. Release the pressure and pull the piping bag up and away to form a peak.

Sprinkle Snickerdoodle cookie crumbs over the top and serve.

Snickerdoodle Cupcakes at three quarter angle in cupcake tin.

Cupcake Baking and Decorating Tools

  • Cupcake liners
  • 2 12-cup cupcake pans
  • Stand mixer
  • Candy thermometer
  • 3 tablespoon-sized spring loaded ice cream scoop
  • Large piping bag
  • Ateco piping tip #808
Shop my favorite baking and cake decorating tools here!
Close up of Snickerdoodle Cupcakes on cake stand.

Snickerdoodle Cupcake Baking Schedule

  • Day 1: Bake cupcakes.
  • Day 2: Prepare marshmallow frosting, assemble and serve.
Wide open shot of Snickerdoodle Cupcakes on cake stand.

Cupcake Storage

Cupcakes are best served the day they are assembled, but can keep in the refrigerator for 1 day. Bring to room temperature before serving.

Close up of single Snickerdoodle Cupcake.

Let's Connect

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Close up of eaten Snickerdoodle Cupcake.

Suggested Recipes

Close up of a taller stack of Snickerdoodle cookies.
Snickerdoodles
Cinnamon Roll Layer Cake
Cinnamon Roll Layer Cake
Cinnamon Roll Cookies
Snickerdoodle Cupcakes at three quarter angle in cupcake tin.

Snickerdoodle Cupcakes

Yield: 24
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These Snickerdoodle Cupcakes are made with cinnamon cake, topped with marshmallow frosting and garnished with snickerdoodle cookie crumbs.

Ingredients

SPECIAL TOOLS

  • 2 12-cup cupcake pans
  • Cupcake liners
  • Stand mixer
  • Candy thermometer
  • 3 tablespoon sized spring loaded ice cream scoop
  • Piping bag
  • Ateco piping tip #808

CUPCAKES

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

FROSTING

  • 1 cup (7 ounces) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup water
  • 4 egg whites
  • Pinch fine sea salt

Instructions

CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 cupcake pans with cupcake liners and set aside.
  2. In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, cinnamon 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.
  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 17 minutes, switching and rotating pans halfway through baking.
  4. Let cupcakes cool in their pans on wire racks for 5 minutes. Invert cupcakes on to wire racks to cool completely.

MARSHMALLOW FROSTING

  1. Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
  2. While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
  3. If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
  4. Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.

ASSEMBLE

  1. In a small bowl, combine ½ teaspoon ground cinnamon with 2 tablespoons granulated sugar.
  2. Fill a piping bag fitted with Ateco piping tip #808 With marshmallow frosting. Pipe dollops of marshmallow frosting on top of each cupcake. Sprinkle cinnamon-sugar or snickerdoodle crumbs.

Notes

Cupcakes are best served the day they are assembled, but can keep in the refrigerator for 1 day, stored in an airtight container. Bring to room temperature before serving.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 995Total Fat: 52gSaturated Fat: 17gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 66mgSodium: 993mgCarbohydrates: 131gFiber: 5gSugar: 92gProtein: 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

Snickerdoodles

If you're looking for Snickerdoodles that are soft, but crisp, full of cinnamon flavor and are as big as your face, then you've come to the right place!

Snickerdoodles close up of stacked cookies with cinnamon stick.

Snickerdoodles are a classic cookie that can be made anytime of year, but they usually seem to taste better around Christmastime. I don't know why they just do! 🎄

Close up of a taller stack of Snickerdoodle cookies.

Snickerdoodle Cookie 411

This recipe uses a mix of butter and shortening. Butter gives the cookie its flavor and the melt-in-your-mouth feel. Shortening on the other hand, gives the cookie a thicker texture. You have the option to substitute the shortening for coconut oil, but be sure to use refined coconut oil so you won't get the coconut flavor in your cookies.

You'll also notice this cookie uses cream of tartar which helps give the cookie a tanginess and helps give the cookie its crinkly appearance.

Overhead shot of dry ingredients for Snickerdoodles.
Dry ingredients
Overhead shot of creamed butter, shortening, and sugar Snickerdoodles.
Creamed butter, shortening & sugar
Overhead shot of completed cookie dough for Snickerdoodles.
Completed cookie dough

Cinnamon-Sugar Mixture

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

In a small bowl combine 1/4 cup sugar and 2 teaspoons cinnamon and set aside.

Overhead shot of cinnamon-sugar mixture for Snickerdoodles.
Cinnamon-sugar mixture
Overhead shot of cookie dough ball in cinnamon-sugar mixture for Snickerdoodles.
Cookie dough ball
Overhead shot of cookie dough ball covered in cinnamon-sugar mixture for Snickerdoodles.
Cookie dough ball covered

Why I Line My Baking Sheet With Parchment Paper

I prefer to line my baking sheet with parchment paper instead of a silicone mat and here's why:

  1. Parchment paper is coated with silicone which makes it nonstick.
  2. Once you're done with the parchment paper, simply throw it away. One less thing to wash.
  3. Silicone mats are super slick and sometimes causes cookies to spread more and brown quickly.
  4. Silicone mats also tend to cause condensation and can cause the bottom of the cookies to be slightly soggy.
Overhead shot of cookie dough balls on lined baking sheet for Snickerdoodles.
Cookie dough balls
Overhead shot of flattened cookie dough balls on lined baking sheet for Snickerdoodles.
Flattened cookie dough balls

Snickerdoodle Cookie Storage

Cookies can be stored in an airtight container at room temperature for up to 3 days.

Close up of Snickerdoodles on cooling rack.

Make Ahead

Cookie dough can be stored in the refrigerator, covered for up to 3 days. Let sit at room temperature until warm enough to scoop and bake.

Close up of Snickerdoodle cookies on cooling rack with milk.

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!

Suggested Recipes

Peanut Butter Chocolate Chip Cookies
Best Big Fat Chewy Chocolate Chip Cookie
Best Big Fat Chewy M&M Chocolate Chip Cookie

Adapted from The Ultimate Cookie Handbook by Tessa Arias

Close up of a taller stack of Snickerdoodle cookies.

Snickerdoodles

Yield: About 15

Chewy and crisp large Snickerdoodle cookies, sprinkled with cinnamon-sugar and baked to perfection.

Ingredients

SPECIAL TOOLS

  • Full sized rimmed baking sheet
  • Stand mixer or hand mixer
  • 3 tablespoon sized spring-loaded ice cream scoop

CINNAMON-SUGAR MIXTURE

  • 1/4 cup (1.75 ounces/50 grams) granulated sugar
  • 2 teaspoons ground cinnamon

COOKIES

  • 2 1/4 cups (10 ounces/286 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (8 tablespoons) unsalted butter, softened but still cool
  • 1/2 cup shortening
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 large egg, plus 1 large egg yolk, at room temperature but still cool
  • 1 teaspoon vanilla extract

Instructions

CINNAMON-SUGAR MIXTURE

  1. In a small bowl combine 1/4 cup sugar and 2 teaspoons cinnamon and set aside.

COOKIES

  1. Adjust an oven rack to the center position and heat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, cream of tartar, salt and baking soda until combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, shortening and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg, egg yolk and vanilla extract and beat on low speed until combined. Slowly beat in the flour mixture.
  4. Using a 3 tablespoon sized ice cream scoop, divide the dough into balls, then roll them in the cinnamon-sugar mixture. Place the dough balls on to the prepared baking sheet, spacing about 2 inches apart. Flatten each dough ball with the bottom of a measuring cup. Sprinkle lightly with more cinnamon-sugar mixture if desired.
  5. Bake cookies for 10 to 12 minutes, or until the cookies set and begin to brown. Cool on the baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

Notes

Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 106mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 3g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

© Mary | The Cake Chica
Cuisine: American / Category: Cookies and Candies

Caramel Apple Layer Cake

This time of year you’ll probably start to see candy or caramel apples in the grocery stores. It’s a sign that the weather is cooling down (hopefully) and the holidays are near. To celebrate the occasion, I created this Caramel Apple Layer Cake.

Caramel Apple Layer Cake on marble cake pedestal.

Caramel Apple Layer Cake has three layers of apple spice cake seasoned with a blend of ground cinnamon, ginger, and nutmeg. The apple filling is reminiscent of apple pie filling that’s seasoned with apple pie spice.

Next, the cake is covered in a Swiss meringue buttercream made from brown sugar instead of the traditional granulated sugar. Lastly, the cake is dripped with homemade salted caramel drip and topped with a caramel apple.

Caramel Apple Layer Cake overhead shot on cake pedestal.

Apple Layer Cake

  • All-purpose flour: is a great choice for cakes that require extra structure like this one!
  • Baking powder: is a mixture of baking soda and cornstarch. Baking soda works when it comes into contact with liquid, and again when it comes into contact with heat.
  • Ground cinnamon: most 'cinnamon' that you'll find in grocery stores is actually Cassia. Cassia has a stronger flavor than real cinnamon and is ideal for most baked goods.
  • Ground ginger: is the most commonly used form of ginger in bake goods. Ground ginger should always be aromatic and fresh and no more than about 2 months old for the best flavor.
  • Baking soda: is an alkali and should be used with an acidic ingredient such as buttermilk, sour cream, molasses or brown sugar. The leavening action happens right after mixing, so you should bake right away.
  • Salt: helps with flavor.
  • Freshly grated nutmeg: has a warm and woody flavor that makes it great for fall cake recipes. Nutmeg should always be purchased as a whole and not ground. To ground at home, use a grater and grate the nutmeg yourself. This ensures the best flavor.
  • Vegetable oil: helps the cake stay moist, provides tenderness and lubrication.
  • Granulated sugar: is the most common form of sweetener used in baking and easily incorporates well with other ingredients.
  • Brown sugar: has molasses added which gives baked goods a subtle caramel flavor with a soft and chewy texture.
  • Eggs: binds, leavens and emulsifies.
  • Unsweetened applesauce: adds a delicate flavor and moisture to cakes and other baked goods.
  • Diced apples: Granny Smith, Honeycrisp or Pink Lady apples are all great options to use in this cake.
Overhead shot of dry ingredients for Caramel Apple Layer Cake
Dry ingredients
Overhead shot of oil and sugars for Caramel Apple Layer Cake
Oil and sugars
Overhead shot of completed cake batter for Caramel Apple Cake,
Completed batter

Apple Filling

During the baking season it’s always a good idea to prepare anything that you can in advance. This apple filling is a great option for that. It comes together easily and can be made up to 7 days in advance. I used Pink Lady apples for this filling but, Granny Smith and Honeycrisp would also work well.

Overhead shot of filling for Caramel Apple Layer Cake.

Tips For Achieving Silky Smooth Brown Sugar Swiss Meringue Buttercream

  • Make sure your mixing bowl is super clean. No traces of grease should be present.
  • Your egg whites should be free of egg yolk or they will not whip up properly. Tip: Crack egg over a separate bowl to remove the egg white from the yolk and then toss the egg white in your clean mixer bowl. Do this with each egg so you will not contaminate all the egg whites in case you accidentally get egg yolk in one of your egg whites.
  • Be sure to combine your brown sugar and egg whites well by whisking together before heating. 
  • Your butter should be cut into tablespoon sized pieces and should be room temperature before adding into your whipped egg whites.
Overhead shot of egg whites and brown sugar for Caramel Apple Layer Cake.
Egg whites and sugar
Overhead shot of cooked egg whites and sugar for Caramel Apple Layer Cake.
Cooked egg whites and sugar
Overhead shot of brown sugar meringue for Caramel Apple Layer Cake.
Brown sugar meringue
Overhead shot of completed brown sugar Swiss meringue buttercream for Caramel Apple Layer Cake.
Completed buttercream

Salted Caramel Sauce Tips

  1. Measure out all your ingredients before starting.
  2. Do not multi-task during this process. Your caramel can go from perfect to burnt in a second!
  3. Let your caramel cool before adding to the cake. If it’s not cool, it can melt your buttercream or drip off completely.
  4. Freeze your cake to set the buttercream and the caramel drip once applied. Then, add a caramel apple on top.
Three quarter angle of Caramel Apple Layer Cake.

What Is A Crumb Coat?

A crumb coat is the first coat of buttercream that is applied to the cake. It’s a thin layer, holding in loose crumbs and helps keep crumbs from getting into your final layer of buttercream. Refrigerate or freeze the cake for 15 to 30 minutes before applying the final coat of buttercream.

Crumb coated Caramel Apple Layer Cake.

Icing The Cake

Because I’m using a decorative cake comb for this cake, I opted to change up my typical super smooth buttercream acrylic disc technique and use a piping bag, to pipe buttercream on to the cake and smooth out that way. This method of icing a cake is what I used when I was a beginner and helped me cover the cake evenly.

Make sure you have a good amount of butter cream over the top and sides of the cake. Smooth out the buttercream a bit before using a cake comb to apply your cake design to the sides of the cake.

Caramel Apple Layer Cake with piped buttercream.
Buttercream piping applied
Iced Caramel Apple Layer Cake.
Buttercream smoothed with cake comb

Cake Decorating Tools

  • Cake turntable
  • Nonslip mat
  • 8-inch round cake board
  • Piping bags
  • Round piping tip our coupler
  • Ateco piping tip #
  • Offset cake spatula
  • Cake comb
Shop my favorite baking and cake decorating tools here!
Three quarter angle Caramel Apple Layer Cake.

Caramel Apple Baking Schedule

  • Day 1: Make apple filling.
  • Day 2: Bake cake layers.
  • Day 3: Make caramel drip, buttercream, assemble and serve.
Caramel Apple Layer Cake sliced on its side on a plate.

Make Ahead and Cake Storage

  • Apple filling can be made up to 7 days in advance, stored in an airtight container in the refrigerator.
  • Cake layers can be made up to 5 days in advance wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Caramel drip can be made up to 7 days in advance, stored in an airtight container in the refrigerator. Heat in the microwave on 30 second intervals, stirring after each interval.
  • Buttercream is best made the day of cake assembly.
Caramel Apple Layer Cake close up shot of cake slice.

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!

Caramel Apple Layer Cake close up shot of cake layers.

Suggested Recipes

Apple Cinnamon Turnovers
Toasted Coconut Caramel Layer Cake
Apple Spice Cake on green cake pedestal.
Apple Spice Cake
Caramel Apple Layer Cake on marble cake pedestal.

Caramel Apple Layer Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 55 minutes

Three layers of apple spice cake baked with apples inside and filled with apple filling, covered with brown sugar Swiss meringue buttercream, drizzled with caramel and topped with a caramel apple.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bag
  • Round piping tip our coupler
  • Small offset cake spatula
  • Cake comb

APPLE SPICE CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7 ounces) light brown sugar
  • 4 large eggs
  • 3/4 cup unsweetened applesauce
  • 1 1/2 cups (240 grams) apples, such as Granny Smith, Honeycrisp or Pink lady, peeled and diced

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

CARAMEL SAUCE

  • 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

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

  • 1 cup egg whites
  • 2 cups (14 ounces/200 grams) brown sugar
  • 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 1 tablespoon vanilla extract

Instructions

APPLE SPICE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt and nutmeg.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the oil and sugars on medium speed for 5 minutes. Reduce the mixer speed to medium-low and add the eggs, one at a time and mix until combined. Scrape down the mixer bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the applesauce in two batches, beginning and ending with the flour mixture. Mix until just combined. Add the apples and mix on low speed for 30 seconds or until combined.
  5. Divide the batter between cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating cake pans halfway through baking.
  6. Let cakes cool in their pans on wire racks for 15 minutes. Then, invert cakes onto the wire cake 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.

CARAMEL DRIP

  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.
  3. Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  4. 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.

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.

ASSEMBLE

  1. Place a nonslip mat on top of a cake turntable and place a 8-inch round cake board on top. Center the first cake layer on top of the cake board, making sure there's even spacing from all around the edges.
  2. Fit a piping bag with a round piping tip or coupler and fill the piping bag with about 11/2 cup buttercream. Pipe a buttercream dam around the outer edge of the cake. Fill the center with 3/4 cup of the filling and spread out in an even layer with a small offset cake spatula. Drizzle a couple of tablespoons cooled caramel sauce over the filling. Do not over fill or the caramel might ooze out. Place the second cake layer on top and gently press to adhere to the bottom cake layer. Pipe a buttercream dam around the outer edge and spread 3/4 cup filling out in an even layer until it reaches the buttercream dam. Drizzle another couple of tablespoons over the filling. Add the third and final cake layer (bottom side up) on top and gently press to adhere.

CRUMB COAT

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

CAKE DECORATING

  1. Fit a large piping bag with Ateco piping tip #???. Fill the piping bag with buttercream and pipe buttercream over the top and sides of the cake. Smooth out the buttercream to get the buttercream as even as possible.
  2. Gently press the cake comb against the bottom cake board and start turning the cake turntable to smooth out the buttercream. Add more buttercream to any gaps and smooth with the cake comb again until you have the cake comb design on the sides of the cake. Smooth out the top of the cake by using an offset cake spatula, pulling excess buttercream towards the center. Place the cake in the freezer or refrigerator for 15 minutes before applying the caramel drip.
  3. Once the caramel drip has come to the right consistency, using a spoon, drip caramel off the edges of the cake. Pour more caramel on top of the cake and smooth out with an offset cake spatula until it reaches the drips. Chill the cake in the freezer or refrigerator for about 15 minutes to set the caramel before adding a caramel apple. Once the caramel is firm, add a caramel apple on top and serve.

Notes

Apple filling can be made up to 7 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 5 days in advance wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Caramel drip can be made up to 7 days in advance, stored in an airtight container in the refrigerator. Heat in the microwave on 30 second intervals, stirring after each interval.
Buttercream is best made the day of cake assembly.

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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

Pumpkin Spice Marshmallow Cake

Some of the best cakes are those imperfectly perfect cakes, like this Pumpkin Spice Marshmallow Cake.

Pumpkin Spice Marshmallow Cake on marble cake pedestal.

This fall classic is baked with all cinnamon, ginger, cloves, nutmeg, cardamom and all spice. Lastly I mixed in a little orange zest to bring out all the flavors. For the filling and frosting, I roasted marshmallows and processed them in a food processor to cut some of the gooeyness. Once combined with the whipped meringue, you’ve got a roasted marshmallow frosting with bits of roasted marshmallow all throughout.

Overhead shot of Pumpkin Spice Marshmallow Cake on marble cake pedestal.

Pumpkin Spice Marshmallow Cake

  • All-purpose flour: is the most versatile flour there is. Since it has more protein in it than cake flour, it's a great choice for cakes that need extra structure.
  • Baking soda: reacts with other acidic ingredients, such as buttermilk, sour cream, molasses or brown sugar. Once the baking soda comes into contact with an acidic ingredient, it creates carbon dioxide and should be baked right away.
  • Baking powder: is a combination of baking soda and cornstarch. Baking soda works when it comes into contact with a liquid and again when it comes into contact with heat.
  • Ground cinnamon: perfect for all things fall, like this Pumpkin Spice Marshmallow Cake.
  • Ground ginger: is the most common form of ginger used for baking. It has a different flavor from fresh ginger root and should never be substituted for fresh ginger. Ground ginger should always be aromatic and fresh for best flavor.
  • Ground cloves: work great in combination with cinnamon, ginger, nutmeg, all spice and cardamom, however cloves are very potent and should be used conservatively.
  • Freshly grated nutmeg: should always be purchased as a whole. The flavor of freshly grated nutmeg is spicer, sweeter and warmer than bottled ground nutmeg.
  • Ground allspice: comes from allspice berries, not from a blend of different spices. Allspice should be used in conjunction with other spices as it can be overpowering if used on its own.
  • Ground cardamom: is another great spice to buy whole and ground yourself for best flavor.
  • Salt: helps with flavor.
  • Canned pumpkin puree: I prefer to use Libby's %100 Pure Pumpkin for best flavor. I've tried other brands and noticed a difference in flavor.
  • Granulated sugar: helps add flavor, moisture, structure and browning.
  • Vegetable oil: oil helps keep the cake moist a while still chilled.
  • Eggs: bind, leaven and emulsifies.
  • Grated orange peel: helps bring out all the flavors of the spices and pumpkin.
Overhead shot of dry ingredients for Pumpkin Spice Marshmallow Cake
Dry ingredients
Overhead shot of wet ingredients for Pumpkin Spice Marshmallow Cake.
Wet ingredients
Overhead shot of completed cake batter for Pumpkin Spice Marshmallow Cake.
Completed batter

Roasted Marshmallow Frosting

Get ready to be wowed! This isn’t a typical marshmallow frosting. Nope, this one is completely homemade, with bits of real roasted marshmallow bits inside. Because of that, the frosting isn’t super smooth and will end up with a more natural or organic look to it.

Note, that this frosting requires you to use a food processor to process the roasted marshmallows to cut down some of the gooeyness in the frosting.

Overhead shot of roasted marshmallows for Pumpkin Spice Marshmallow Cake
Roasted marshmallows
Overhead shot of roasted marshmallows and buttercream in the food processor for Pumpkin Spice Cake.
Roasted marshmallows and buttercream
Overhead shot of processed roasted marshmallows and buttercream for Pumpkin Spice Marshmallow Cake.
Processed marshmallows and buttercream
Overhead shot of completed roasted marshmallow frosting for Pumpkin Spice Marshmallow Cake.
Completed buttercream

Crumb Coating

While this cake doesn’t have to be crumb coated since there are bits of roasted marshmallows in it, I did it anyway. I went ahead and crumb coated this cake because it still gives you a nice base to work from and a chilled cake is always easier to ice.

Pumpkin Spice Marshmallow Cake pipped with frosting for preparation to ice.

Icing The Cake

Since the frosting is on the deliciously gooey side, I piped the frosting on the sides of the cake, then used a cake scraper to smooth out the sides.

Pumpkin Spice Marshmallow iced on the cake turntable.

Salted Caramel Sauce Tips

  • Once your sugar, corn syrup and water are combined DO NOT stir once the mixture starts to heat up. Mixing it at this point will cause the mixture to crystallize.
  • Don’t turn your back while cooking the sugar mixture. The caramel can go from perfect to burnt in a second! Be sure you have no interruptions while making the caramel sauce.
  • Be super careful when adding the cream, the mixture will steam and bubble rapidly, but continue to whisk constantly!
  • For applying the drips there are a few options:
    • Apply drips with a spoon.
    • Fill a piping bag with caramel sauce and cut a small opening from the tip, and pipe the sauce on to the sides.
    • Pour the sauce on top of the cake and smooth out with an offset cake spatula, letting the drips fall naturally where they may.
Pumpkin Spice Marshmallow on cake pedestal on three quarter angle.

Cake Decorating Tools

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Rimmed baking sheet
  • Parchment paper
  • 8-inch cardboard cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional
Shop my favorite baking and cake decorating tools here!
Pumpkin Spice Marshmallow Cake closeup sliced.

Pumpkin Spice Cake Baking Schedule

  • Day 1: Bake the cake layers.
  • Day 2: Prepare the frosting, assemble and serve.
Pumpkin Spice Marshmallow Cake wide open shot of cake slices.

Cake Storage

  • Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
  • Roasted marshmallow filling and frosting is best used the day it is prepared.
  • Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.
Pumpkin Spice Marshmallow Cake close up of cake slice with fork.

Let’s Connect

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Pumpkin Spice Marshmallow Cake close up of cake layers.
Pumpkin Spice Layer Cake
Pumpkin Pie with Gingersnap Crust
Pumpkin Pie Cupcakes
Pumpkin Spice Marshmallow Cake on marble cake pedestal.

Pumpkin Spice Marshmallow Cake

Yield: 12
Prep Time: 1 hour
Cook Time: 25 minutes
Additional Time: 45 minutes
Total Time: 2 hours 10 minutes

Three moist layers of pumpkin spice cake filled and frosted with roasted marshmallow frosting and topped with homemade salted caramel sauce and roasted marshmallows.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Candy thermometer
  • Full sized rimmed baking sheet
  • Parchment paper
  • Food processor
  • 8-inch card board cake round
  • Nonslip mat
  • Cake turntable
  • Offset cake spatula
  • Kitchen torch, optional

CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 15-ounce canned pumpkin
  • 1 1/2 cups (10.5 ounces) granulated sugar
  • 1 1/4 cups vegetable oil
  • 4 large eggs
  • 2 teaspoons finely grated orange peel

TOASTED MARSHMALLOW FROSTING

  • 4 large egg whites
  • 1 1/4 cups (8.75 ounces/250 grams) granulated sugar
  • 1 tablespoon corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 20 large marshmallows
  • 3/4 cups unsalted butter, at room temperature
  • 1 1/2 cups (6 ounces/190 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract

CARAMEL SAUCE

  • 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

CAKE

  1. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
  2. In the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium-low speed for 2 minutes.
  3. Add eggs in one at a time, on low speed beating until just combined. Stir in orange peel.
  4. Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Give the batter a final stir by hand with a rubber spatula. Divide cake batter between prepared cake pans and with a small offset cake spatula, spread the batter in an even layer and bake for 20 to 26 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pan for 10 minutes and then invert on to cooling racks to cool completely.

TOASTED MARSHMALLOW FROSTING

  1. In the stainless steel bowl of a stand mixer, with the whisk attachment attach, combine the egg whites, sugar, corn syrup, cream of tartar and salt. Place the bowl of a saucepan of simmering water, being sure the bottom of the mixer bowl does not touch the simmering water. Whisking frequently, cook the egg white mixture until it reaches 130 degrees on a candy thermometer, the sugar should be completely dissolved before moving on to the next step.
  2. Carefully transfer to the mixer stand and beat on low speed for 2 minutes. Increase the mixer speed to medium and beat for another 2 minutes. Increase the speed to high and continue to beat for 5 minutes until the egg white mixture is thick and glossy. Add the vanilla extract and and mix to combine and set aside.
  3. Preheat the oven broiler and line a rimmed baking sheet with parchment paper. Arrange the marshmallows on the prepared baking sheet in a single layer. Broil the marshmallows, being sure to watch closely until they are toasted and slightly charred, about 3 minutes. Remove the baking sheet from the oven and flip the marshmallows over using tongs. Return the baking sheet to the oven and broil for 1 to 2 minutes more. Remove the baking sheet from the oven and let marshmallows cool 10 to 15 minutes. Using a greased rubber spatula, placed cooled marshmallows in the bowl of a food processor.
  4. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 6 minutes. Reduce the mixer speed to low and slowly add the powdered sugar and vanilla extract. Increase the mixer speed to medium-high and beat until fluffy, about 3 minutes.
  5. Transfer the buttercream to the food processor. Pulse a few times until the marshmallows are dispersed but there are still pieces of toasted marshmallow remaining. Transfer the mixture back to the mixer bowl and beat on medium speed until combined, about 30 seconds.
  6. Stop the mixer and add the meringue. Beat on low speed until combined. Don’t over beat or the frosting will deflate. Use frosting immediately.

ASSEMBLY

  1. Center one cake layer on an 8-inch cake round and place on top of a cake turntable lined with a nonslip mat. Spread about 2/3 cup marshmallow frosting over the top in an even layer. Top with a second cake layer, gently pressing down to adhere. Spread another 2/3 cup marshmallow frosting on top. Place the last cake layer on top, gently pressing down to adhere.

CRUMB COAT

  1. Apply a dollop of frosting to the top of the cake and with an 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. Add remaining frosting to a piping bag fitted with a round piping tip or coupler. Pipe frosting over the sides of the cake. Gently press a cake scraper against the bottom cake board and rotate the turntable to remove the excess frosting and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator or freezer while you prepare the caramel drip.

CARAMEL DRIP

  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.
  3. Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
  4. 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 20 minutes. The caramel will thicken as it cools.

DECORATING

  1. Once the caramel drip has come to the right consistency, using a spoon, drip caramel off the edges of the cake. Pour more caramel on the top of the cake and smooth out with an offset cake spatula until it reaches the drips. Chill the cake in the freezer or refrigerator for about 15 minutes to set the caramel before adding toasted marshmallows on top.

ROASTED MARSHMALLOWS

  1. Using a kitchen torch, roast a few marshmallows and place on top of the cake and serve. If you don’t have a kitchen torch, you can roast the marshmallows in the broiler.

Notes

Cake layers can be baked up to 5 days in advance, wrapped in plastic wrap, stored in an airtight container in the refrigerator.
Roasted marshmallow filling and frosting is best used the day it is prepared.
Assembled cake is best served the day it is assembled, but it can be stored in the refrigerator for up to 1 day in a airtight container.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 678Total Fat: 45gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 124mgSodium: 683mgCarbohydrates: 63gFiber: 2gSugar: 29gProtein: 8g

*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

Apple Spice Cake

Fall is upon us and apples are everywhere. Apple Spice Cake is the perfect recipe to celebrate the season.

Apple Spice Cake on green cake pedestal.

The cake layers have fresh bits of apples baked inside. And it’s seasoned with ground cinnamon, ground ginger and nutmeg.

Apple Spice Cake overhead shot on cake pedestal.

Apple Spice Cake Ingredients

  • All-purpose flour: is a great choice for cakes that require extra structure like this one!
  • Baking powder: is a mixture of baking soda and cornstarch. Baking soda works when it comes into contact with liquid, and again when it comes into contact with heat.
  • Ground cinnamon: most 'cinnamon' that you'll find in grocery stores is actually Cassia. Cassia has a stronger flavor than real cinnamon and is ideal for most baked goods.
  • Ground ginger: is the most commonly used form of ginger in bake goods. Ground ginger should always be aromatic and fresh and no more than about 2 months old for the best flavor.
  • Baking soda: is an alkali and should be used with an acidic ingredient such as buttermilk, sour cream, molasses or brown sugar. The leavening action happens right after mixing, so you should bake right away.
  • Salt: helps with flavor.
  • Freshly grated nutmeg: has a warm and woody flavor that makes it great for fall cake recipes. Nutmeg should always be purchased as a whole and not ground. To ground at home, use a grater and grate the nutmeg yourself. This ensures the best flavor.
  • Vegetable oil: helps the cake stay moist, provides tenderness and lubrication.
  • Granulated sugar: is the most common form of sweetener used in baking and easily incorporates well with other ingredients.
  • Brown sugar: has molasses added which gives baked goods a subtle caramel flavor with a soft and chewy texture.
  • Eggs: binds, leavens and emulsifies.
  • Unsweetened applesauce: adds a delicate flavor and moisture to cakes and other baked goods.
  • Diced apples: I used Granny Smith apples for this cake but you can also use Honeycrisp or Pink Lady.
Overhead shot of dry ingredients for Apple Spice Cake.
Dry ingredients
Overhead shot of beaten oil and sugar for Apple Spice Cake.
Beaten oil and sugar
Overhead shot of completed cake batter for Apple Spice Cake.
Completed cake batter

Apple Filling

This apple pie filling is made with crisp Granny Smith apples. It’s flavored with a bit of apple pie spice as well to help bring out the flavors in the apples. And I love that you can make this filling up to 1 week in advance, which is always helpful during the baking season.

Overhead shot over completed apple filling in saucepan.

Apple Spice Swiss Meringue Buttercream

Swiss meringue buttercream is my favorite type of buttercream to use for my cakes. It’s lightly sweetened, silky-smooth and just plain delicious. Plus, it’s easy to adapt to any flavor you like.

For this version of Swiss meringue buttercream, I replaced the typical granulated sugar for brown sugar and added a bit of apple pie spice.

Overhead shot of uncooked brown sugar and egg whites for Apple Spice Cake.
Uncooked brown sugar and egg whites
Overhead shot of cooked sugar and egg whites for Apple Spice Cake.
Cooked brown sugar and egg whites
Overhead shot of meringue for Apple Spice Cake.
Meringue
Overhead shot of completed apple spice Swiss meringue buttercream for Apple Spice Cake.
Completed buttercream

Apple Spice Cake Assembly

  • Fit a piping bag with a round piping tip or a coupler and fill bag with about 1 cup buttercream.
  • Pipe a ring around the edge of the cake to create a buttercream dam. (This will help keep the filling in and not oozing out of the sides of the cake.
  • Fill the cake with about 3/4 cup apple filling and spread out with a small offset cake spatula evenly until it reaches the buttercream dam.
  • Place the next cake layer on top, gently pressing to adhere and repeat this process with the next layer of cake.
Overhead shot of buttercream dam with apple filling for Apple Spice Cake.

What Are The Benefits Of Crumb Coating?

  • Crumb coating holds in all the crumbs and prevents them from getting into the final layer of buttercream.
  • Crumb coating also helps keep the cake fresh and moist.
  • It also gives the cake a good base to start the decorating process.
Crumb coated Apple Spice Cake.

Icing The Cake

  • Apply a generous amount of buttercream on top of the chilled cake and spread out the buttercream just over the top of the cake. You should have excess buttercream hanging off the edges.
  • Line an 8-inch acrylic cake disc with parchment paper and place disc parchment side down on to the cake, making sure it’s level and the bottom cake board and the top acrylic disc line up.
  • Apply buttercream over the sides of the cake. Gently press a cake scraper against the bottom cake board and the top acrylic disc and rotate the turntable to remove the excess buttercream and to smooth the sides of the cake. 
  • Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator for 30 minutes before removing the acrylic disc.
  • Carefully insert your offset cake spatula under the acrylic disc and rotate the turntable to loosen. Remove the disc and the parchment paper. Smooth out the top of the cake with a cake spatula. 
Iced Apple Spice Cake.

Apple Spice Cake Baking Schedule

  • Day 1: Prepare apple filling.
  • Day 2: Bake cake layers.
  • Day 3: Prepare buttercream, assemble, decorate and serve.
Apple Spice Cake on green cake pedestal.

Cake Decorating Tools

  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper
  • Ateco piping tip #828
Shop my favorite baking and cake decorating tools here!
Apple Spice Cake close up shot of cake slice.

Make Ahead

During baking season it’s always a good idea to plan, and make anything that you can ahead of time. I follow this idea all throughout the year and I find that it’s much less stressful this way, which helps create a better product in the end.

  • Apple filling can be made up to 1 week in advance.
  • Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
  • Make the buttercream the day of assembly.
Apple Spice Cake sliced.

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!

Suggested Recipes

Apple Cinnamon Turnovers
Pumpkin Spice Layer
Pumpkin Pie with Gingersnap Crust
Apple Spice Cake on green cake pedestal.

Apple Spice Cake

Yield: 12
Prep Time: 2 hours
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 2 hours 55 minutes

Three tall layers of apple spice cake baked with diced apples inside, filled with apple filling and frosted with apple spice Swiss meringue buttercream.

Ingredients

SPECIAL TOOLS

  • 3 8-inch round cake pans
  • Nonstick baking spray
  • Stand mixer
  • Nonslip mat
  • Cake turntable
  • 8-inch round cake board
  • Piping bags
  • Round piping tip or coupler
  • Small offset cake spatula
  • 8-inch round acrylic disc
  • Parchment paper
  • Cake scraper

APPLE SPICE CAKE

  • 3 cups (15 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7 ounces) light brown sugar
  • 4 large eggs
  • 3/4 cup unsweetened applesauce
  • 1 1/2 cups (240 grams) apples, such as Granny Smith, Honeycrisp or Pink lady, peeled and diced

APPLE PIE 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
  • 1teaspoon ground cinnamon
  • 1/4 teaspoon apple pie spice
  • 1 1/2 cups water

APPLE SPICE SWISS MERINGUE BUTTERCREAM

  • 1/2 cup plus 2 tablespoons egg whites
  • 1 1/4 cup (8.75 ounces) light brown sugar
  • 2 cups (4 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoons apple pie spice

Instructions

APPLE SPICE CAKE

  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, baking soda, salt and nutmeg.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the oil and sugars on medium speed for 5 minutes. Reduce the mixer speed to medium-low and add the eggs, one at a time and mix until combined. Scrape down the mixer bowl as needed.
  4. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the applesauce in two batches, beginning and ending with the flour mixture. Mix until just combined. Add the apples and mix on low speed for 30 seconds or until combined.
  5. Divide the batter between cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating cake pans halfway through baking.
  6. Let cakes cool in their pans on wire racks for 15 minutes. Then, invert cakes onto the wire cake racks to cool completely.

APPLE PIE 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.


APPLE SPICE 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 and apple pie spice. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.

ASSEMBLE

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

CRUMB COAT

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

CAKE DECORATING

  1. Apply a generous amount of buttercream on top of the chilled cake and spread out the buttercream just over the top of the cake. You should have excess buttercream hanging off the edges. Line an 8-inch acrylic cake disc with parchment paper and place disc parchment side down on to the cake, making sure it’s level and the bottom cake board and the top acrylic disc line up.

  2. Apply buttercream over the sides of the cake. Gently press a cake scraper against the bottom cake board and the top acrylic disc and rotate the turntable to remove the excess buttercream and to smooth the sides of the cake. Apply more frosting to any gaps and use the cake scraper and rotate the turntable again until the sides are smooth. Chill the cake in the refrigerator for 15 minutes before removing the acrylic disc.
  3. Carefully insert your offset cake spatula under the acrylic disc and rotate the turntable to loosen. Remove the disc and the parchment paper. Smooth out the top of the cake with a cake spatula.
  4. Apply a small apple on top and a few cinnamon sticks and serve.

Notes

Apple filling can be made up to 1 week in advance.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
Make the buttercream the day of assembly.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 102mgSodium: 426mgCarbohydrates: 61gFiber: 3gSugar: 26gProtein: 7g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

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