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Chocolate Peanut Butter Buttercream Icing

Ingredients:

  • 1 Cup (230g) Unsalted Butter, softened to room temperature
  • 3.5 Cups (420g) Confectioners’ Sugar
  • 1/2 Cup (41g) Cocoa Powder
  • 3 Tbsp (45ml) Heavy Cream or Milk
  • 1/3 (80g) Cup Creamy Peanut Butter
  • 1 tsp Vanilla
  • 1/4 tsp Salt

Instructions: In a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.

Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Source: https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/

Lemon Cream Cake

Cake:

Crumb Topping:

Filling:

Directions:

Preheat oven to 350. Spray the bottom of a 10-inch springform pan with cooking spray.

Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 Tbsp. milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.

Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.

Beat cream cheese, 1/3 cup confectioners’ sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners’ sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.

Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.

Chocolate Ganache

Ingredients:

  • Heavy Cream
  • Milk Chocolate

Directions:

  1. Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
  2. Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
  3. Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
  4. Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
  5. If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.

Ratios:

  • Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
  • Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
  • White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
  • Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)

Problems:

  • Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
  • Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
  • Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
  • Runny: Add melted chocolate 2oz at a time and whisk to combine.
  • Stiff: Add 1 oz. warm cream to loosen it up.

Buttercream Icing

Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 4 – 5 cups confectioners’ sugar
  • 1/4 cup heavy cream, at room temperature
  • 2 tsp vanilla extract
  • salt, to taste

Instructions

  1. Beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. (1/8 tsp.)
  2. Adjust if needed: Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream, 1 Tbsp. at a time, if frosting is too thick.

Notes

  1. This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 cake.
  2. If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
  3. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be.

Recipe is from Sally’s Baking Addiction 

Apple Butterscotch Cake

This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.

2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips

Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.

(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)

“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21



Cinnamon Coffee Cake

2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt

Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.

1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda

Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.

Blueberry Cake Donuts


GLAZED BLUEBERRY CAKE DONUTS
Dunkin Donuts Copycat Recipe

Makes about 1 Dozen Donuts

2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
oil for frying (about 1 quart)

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bring the dough together with a spoon.

Before it comes completely together, add in blueberries, mashing some as you go along if desired  and bring dough together with your hands. Form it into a large ball, then roll it out on a floured surface to about 1/2 inch thickness. Cut donuts using a donut cutter, a biscuit cutter, or even a knife, using a small lid to cut out the center. Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. After your first donut, check it by cutting into the center and making sure the dough is cooked through. Finish remaining donuts, then dip the entire thing in glaze and let sit to cool before serving.

Glaze
2 cups powdered sugar
1-2 tablespoons water
1 drop of vanilla extract.

Whisk ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring. if it’s too thick, add more water by one very small drop at a time, whisking constantly. Dunk donuts in the glaze and let sit to set.

Carrot Cake


1 carrot cake mix
½ cup water
½ cup vegetable oil
4 eggs
8 oz. crushed pineapple with juice
½ cup nuts
½ cup coconut
½ cup raisins

Add together cake mix, water, oil, and eggs. Beat on low speed with mixer until mixed. Then beat on high for 2 minutes. Stir in remaining ingredients. Bake in a greased 9×13 pan at 350 degrees for 20-25 minutes until done. Cool and then frost with cream cheese icing.

Triple Chocolate Cake

1 chocolate cake mix
4 oz instant chocolate pudding
4 eggs
2/3 cup water
½ cup oil
8 oz. sour cream
12 oz. chocolate chips/

Mix everything but chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake in a greased bundt pan at 325 degrees for 55 minutes

Strawberry Cake

1 box white cake mix
1 box strawberry jello
1 Tbsp. flour
4 eggs
¾ cup oil
½ cup mashed sweet strawberries (frozen is fine)
½ cup water

For Frosting:
1 box powdered sugar
1 stick margarine
¼ cup mashed, sweetened strawberries

Mix together cake mix, jello, and flour. Add oil and water. Then add eggs one at a time. Add strawberries, mixing well. Bake at 350 degrees for 30-35 minutes for a sheet cake and 25 minute for layers. Cool before icing. For the frosting melt margarine and add sugar and strawberries. Mix until very smooth. Allow icing to cool before using. Store cake in refrigerator after icing. (Notes: Freezes well. If icing is not thick enough add more powdered sugar.)

St. Louis Coffee Cake

For Cake:
1 box pound cake mix
2 eggs
1 stick butter, melted

For Frosting:
1 ½ tsp vanilla
1 box (1 lb) powdered sugar.
1 8 oz. pkg cream cheese
2 eggs

Blend cake mix with 2 eggs and melted butter. Pour into a 9 x 13 pan. Spread to the edge of pan. In another bowl, combine cream cheese, 2 eggs, vanilla, and the powdered sugar minus 2 Tbsp. Mix well with an electric mixer. Spread over other layer in pan. Bake for 15 minutes at 350°. Remove cake and sprinkle the 2 Tbsp. Powdered sugar on top. Return to oven and continue to bake 25 minutes longer. Cool in pan. Serve warm or at room temp.

Sugar Plum Pudding Cake

2 cups sugar
2 cups self rising flour
1 tsp. cinnamon
1 tsp. cloves
3 eggs
1 cup vegetable oil
2 small jars of baby food prunes (or figs)
½ cup raisins
½ cup pecans

Mix and bake in a bundt pan or 9×13 pan at 350 degrees for 45-50 minutes

For glaze:
1 cup sugar
½ cup buttermilk
1 Tbsp. corn syrup
Pat of butter
¼ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 tsp. rum flavoring

Combine all ingredients except vanilla and rum. Heat over low, boil for 4-5 minutes. Add vanilla and rum flavorings. Poke holes in cake and pour on top.

Mandarin Orange Cake

For cake:
1 butter cake mix
1 can mandarin oranges and juice
3 eggs
1 cup vegetable oil

Bake at 325 degrees for 55 minutes and cool.

Frosting:
1 large can crushed pineapple and juice
1 box instant vanilla pudding
8 oz. Cool Whip

Mix together and frost cake.

Honey Bun Cake

For Cake:
1 yellow cake mix
4 eggs
2/3 cup oil
8 oz. sour cream

Mix together and put half of mixture into a 9×13 inch pan.

For Middle:
1 cup brown sugar
2 tsp. cinnamon
Chopped nuts

Sprinkle on batter and top with remaining batter. Bake at 325 degrees for 45 minutes

For Topping:
3 cups powdered sugar
2/3 cups milk
2 tsp. vanilla.

Combine. Poke holes into cake and pour over hot cake.

Fresh Apple Cake

1 large egg
1 cup sugar
2/3 cup oil
1 ¼ cup flour
½ tsp. salt
½ tsp. baking soda
1 tsp baking powder
2 cups apples, sliced
½ cup nuts
½ tsp vanilla

Beat egg. Add sugar and oil. Add dry ingredients. Add apples, nuts, and vanilla. Mix. Bake in an 8 inch square pan at 350 degrees for 25-30 minutes.

Easy Coconut Cake

1 white cake mix
1 ½ cups milk
½ cup sugar
2 cups shredded coconut
8 oz. Cool Whip

Bake cake in a 9×13 inch pan per instructions on box. Cool for 15 minutes. Poke holed into cake. Combine milk, sugar and ½ cup coconut in a sauce pan and bring to a boil, reduce heat, simmer about 1 minute. Spoon over warm cake. Cool. Fold ½ cup coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut on top. Keep refrigerated.

Cream Cheese Chocolate Swirl Cake

For Cake:
3 cups flour
2 cups sugar
2 tsp. baking soda
½ tsp. cocoa
1 tsp. salt
2 cups water
2/3 cup oil
2 Tbsp. vinegar
3 tsp. vanilla
1 (12oz.) package chocolate chips

Cream Cheese Mixture:
8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt

Mix together all ingredients for cake except chocolate chips and pour into greased 9×13 pan. Mix together all ingredients for cream cheese mixture. Drop spoonfuls of cream cheese mixture on top of chocolate batter. Swirl with knife. Sprinkle chocolate chips on top. Bake at 350 degrees for 50 minutes. If making cupcakes bake for 20-30 minutes.

Cherry Pineapple Dump Cake

20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
1 yellow cake mix
¾ cup melted butter
½ cup pecans

Spread pineapple in bottom of a greased 9×13 inch pan. Top with cherry pie filling. Sprinkle dry cake mix on top. Drizzle with melted butter and top with pecans. Bake at 350 degrees for 50-60 minutes. (you can substitute any other kind of fruit desired).

Banana Bundt Cake

1 yellow cake mix
4 oz. instant vanilla pudding
4 eggs
¾ cup water
¼ cup oil
1 cup mashed bananas

Mix together and bake in a bundt pan at 325 degrees for 60 minutes

For Glaze:
1 cup sugar
1 stick butter
¼ cup water

Bring to a boil. Remove from heat. Poke holes in banana cake and pour on top.

Blueberry Tea Cake

2 cups plain flour
2 tsp baking powder
½ tsp. salt
½ cup butter
¾ cup sugar
1 egg
1/2 cup milk
2 cups blueberries
Crumb topping:
½ cup sugar
¼ cup flour
½ tsp. cinnamon
¼ cup butter

cream butter and sugar, add egg, then milk. Stir in dry ingredients. Gently fold in blueberries (batter is thick, so i usually use frozen blueberries so that they don’t get so mashed up when i stir them in). For topping, cut dry ingredients into butter until crumble, sprinkle on top of batter.

Bake in a 8-9” round dish at 375 degrees for 40-45 minutes