Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts


September 11, 2019
Moist and clear sweet, this Lemon Raspberry Bundt Cake is thus excellent for Easter or Mother’s Day brunch! Loaded with contemporary lemon peel, juice, and raspberries, this cake is loaded with flavor. Excellent for breakfast, brunch, or dessert!


You’ll additionally want cheese, butter, granulated sugar, juice, and flavourer to form the icing. However if you would like a brilliant easy cake, this formula may be served while not the frosting! Instead, sprinkle it with granulated sugar and serve with contemporary raspberries.

While the cake cools, you'll be able to ready your cheese frosting! And that’s as simple as beating the cheese and butter, moving within the confectioners’ sugar, then adding within the juice and lemon peel. Simply take care you whip it till it’s nice and fluffy!



For the Lemon Raspberry Bundt Cake:
  • 2 cups  (227g/8 ounces) fresh or frozen raspberries 
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 teaspoon baking soda 
  • 2 and 1/2 cups (10 and 1/4 ounces) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, at room temperature
  • 2 cups (14 ounces) granulated sugar
  • 1 Tablespoon finely grated lemon zest
  • 1 teaspoon lemon extract, optional 
  • 5 large eggs, at room temperature
  • 3 Tablespoons all-purpose flour
For the Cream Cheese Frosting:
  • 2 and 1/2 cups confectioners' sugar, sifted, more if needed
  • 1 Tablespoon lemon juice
  • 4 ounces full-fat cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/8 teaspoon salt (tiny pinch!)
  • 1/2 teaspoon lemon extract 
For Decoration: 

  • Lemon slices
  • Fresh raspberries
  • Lemon zest 

For the Lemon Raspberry Bundt Cake:
  1. Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
  2. In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the lemon zest and lemon extract, if using.
  4. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
  5. In a medium mixing bowl, combine the Raspberries and flour and toss well to coat. Using a rubber spatula, gently fold the raspberries into the batter until just combined.
  6. Scrape the batter into the prepared pan.
  7. Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, lemon extract, and lemon juice and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
  2. Spread frosting on the top and sides of the cooled cake. Top with fresh raspberries, lemon slices, and lemon zest. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.


September 08, 2019
London Fog Cake from Tessa Huff stratified reference book. Moist, decadent chocolate cake crammed with Earl gray buttercream and topped  with homespun salt-cured caramel!


Layered, is all regarding baking, building, and styling spectacular cakes from begin to end. Everything from 2 layer cakes to 6 layer cakes, and everything in between. It's good for beginners wanting to urge their feet wet, also as skillful bakers.

This London fog cake consists of three-layers of cake (the batter uses each freshly brewed low and oil, that keeps it additional moist!). It's then crammed with AN Earl gray infused swiss topping buttercream (YES), and eventually topped  with a generous layer of homespun salt-cured caramel.


  1. Preheat the oven to 350 F (175 C). Grease and flour three 8-inch (20-cm) cake pans and set aside (see the note section for tips if you do not own three pans).
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside .
  3. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. With the mixer on, add the eggs, egg yolk, vanilla, and almond extract. Stop the mixer and scrape down the bowl.
  4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Stop the mixer and scrape down the bowl. With the mixer on low, stream in the coffee. Mix on medium-low for no more than 3o seconds, or until combined.
  5. Evenly divide the batter (see my own notes for tips to do this!) among the prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Allow to cool completely.
  1. Place the sugar, corn syrup, and 2 tablespoons water in a heavy-bottomed small or medium saucepan. Stir to combine.
  2. Heat over high heat, occasionally swirling the pan, until it turns a medium golden amber color, 8 to 10 minutes. The sugar mixture will begin to rapidly boil before slowing down and darkening in color. Remove the saucepan from the heat once the correct color is reached and the bubbles start to subside.
  3. Slowly and very carefully whisk in the room temperature cream. The mixture will foam up and sputter, so stand clear and keep stirring.
  4. Add the butter and continue to stir until melted. Add the salt and vanilla and stir to combine. Pour the caramel into a heat-safe container and let it cool until it reaches the desired consistency or refrigerate it until ready to use. It will thicken as it cools.
  5. The caramel should be room temperature for cake assembly, but any leftover caramel can be stored in an air-tight glass jar in the refrigerator for up t0 10 days.
  1. Place 1 cup (2 sticks/225 grams) of the butter in a saucepan with the loose tea. Heat over medium heat until the butter melts, then reduce the heat to low and simmer for 5 minutes. Remove from the heat and let the tea steep for 5 minutes more. Strain the butter through a fine-meshed sieve set over a bowl and refrigerate it until it reaches the same consistency as softened butter, 20 to 30 minutes. Small bits of tea may remain in the butter.
  2. Place the egg whites and sugar in the bowl of a stand mixer. Whisk them together by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Carefully fit the mixer bowl onto the stand mixer.
  3. With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium stiff peaks. When done, the outside of the mixer bowl should return to room temperature and no residual heat should be escaping from the meringue out of the top of the bowl. Stop the mixer and swap out the whisk attachment for the paddle.
  4. With the mixer on low speed, add the vanilla, tea infused butter, and remaining 1 cup (225 grams) butter, a couple tablespoons at a time. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.
  1. Once the cakes have completely cooled, level them and choose which layer will be the bottom (tip: pick the sturdiest layer). Place it on a cake plate, turning table, or serving dish. Spread on 1/2 cup (120 ml) of the buttercream with an offset spatula. Top with the next layer of cake and repeat, ending with the third layer (tip: pick a level, attractive layer for the top). Frost the cake with the remaining buttercream and refrigerate it until set, 15 to 20 minutes.
  2. Pour the caramel onto the top of the cake, letting it drip over the edges. Begin by adding 1/2 cup (120 ml) of caramel to the center of the cake and then smooth it out with an offset spatula. Add more caramel as necessary until desired look is achieved.
  3. The cake will keep in the fridge for up to 4 days; it may also be frozen. Store any remaining caramel sauce separately in the fridge for up to 2 weeks.


September 04, 2019
Chocolate Mud Cake could be a dense, fudgy cake with a decent crumb. It's associate intense chocolate flavour from each the cocoa and liquified chocolate within the batter.


A gorgeous, dense mud cake base flat-topped with sleek, creamy, straightforward mousse. This show stopping chocolate mud cake is roofed with a chocolate mirror glaze and is abasement at its best.

This indulgent and beautiful cake isn't your everyday cake. The mud cake formula is simple and ends up in an ideal chocolate mud cake that's then flat-topped with a smooth sleek mousse.  

Chocolate mud cake could be a favorite among cake decorators thanks to it’s stability creating it straightforward to embellish and stack, and it carves with good straight cuts and no crumbs.



  • 113 g (1 stick / 1/2 cup) unsalted butter
  • 50 g  (1.8oz) dark (70%) chocolate
  • 200 g  (1 cup / 7oz) light brown sugar
  • 1  cup  (130g / 4.6oz) plain (all-purp) flour
  • 1/4 cup cocoa
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 2 large eggs
  • 1/3 cup milk
  • ½  teaspoon  vanilla extract


  • 2 1/2  cups  whipping cream, divided
  • 57 g (1/2 stick / 1/4 cup) unsalted butter
  • 2 tablespoons icing sugar (notes)
  • 200 g  (7oz) dark (50%) chocolate


  • ½  cup  water
  • ½  cup  cream
  • ¾  cup  caster (superfine) sugar
  • 2  teaspoons powdered gelatine
  • ½  cup  dutch cocoa


  1. Grease and line a 9 inch / 22cm round springform tin with baking paper. Preheat the oven to 180C / 350F / 160C fan forced.
  2. Combine the butter and chocolate in a saucepan over low heat and stir until everything is melted and you have a smooth liquid. Allow to cool for a few minutes.
  3. In a medium bowl, sift together the flour, cocoa, baking powder and salt and place aside.
  4. In a large bowl, whisk together the sugar, eggs and milk until well combined. Whisk in the melted chocolate and butter.
  5. Add the dry ingredients and whisk through until just combined.
  6. Pour the batter into the prepared tin and bake for around 25-28 minutes, until a toothpick inserted comes out with just a crumb or two attached.
  7. Using a clean tea towel, very gently press down all over the top of the cake to flatten out any dome and press out a little to the edges to make sure the sides of the cake are right up against the tin. This step is optional but it will give your cake nice straight layers. Leave it in the tin to cool.

FOR THE CHOCOLATE MOUSSE (only once the cake has cooled) :

  1. Pour 1/2 cup cream into a small saucepan and the remaining cream into a glass bowl and place in the fridge.
  2. Heat the 1/2 cup of cream, chocolate, butter and sugar over very low heat and stir until almost everything is melted. Remove from heat as soon as just a few lumps are left and stir until you have a smooth ganache. Pour it straight into a glass bowl and let it cool to room temperature.
  3. Once the ganache has cooled, beat the remaining 2 cups cream to soft peaks. Using a spatula, stir about 1/2 cup of the whipped cream straight through the ganache to lighten it. Now fold the remaining cream, in two parts, into the mousse until just mixed through. Be very careful not to overmix the mousse or you'll knock the air out, making it dense.
  4. Spread the mousse over the cake base, then smooth out the top with an offset spatula.

FOR THE CHOCOLATE MIRROR GLAZE (this can take up to an hour to cool to the right consistency):

  1. Sprinkle the gelatine over ¼ cup of water and allow it to ‘bloom’ for 5 minutes while you get on with the rest.
  2. Combine the other ¼ cup of water, the cream, sugar and cocoa in a saucepan over low heat. Whisk to combine then use a spatula to stir over low heat, until the sugar has dissolved completely. Keep the heat low, it must not come to a boil.
  3. Add the gelatine and water mixture and whisk in thoroughly.
  4. Pour the glaze through a sieve into a jug (to remove any lumps). Now place the jug in the fridge or even the freezer until it cools enough to coat a metal spoon without running straight off. If there is a light film or skin on the top of the glaze, make sure to skim that off with a spoon before using.
  5. Remove the outer frame of the spring form tin and the baking paper carefully. Optional extra step: If you want to smooth the mousse out a little around the sides and top see the notes section.
  6. With the cake still on the baking tin base, sit it on top of a flat bowl inside a larger flat bowl or plate with high sides. Pour the glaze over the cake and use a large flat metal spatula to smooth it and push it over the edges, being careful not to press into the mousse. Remove the cake to drain the bowl back into the jug and repeat a second or even third time.
  7. Leave the cake in the fridge to set for at least an hour before carefully removing the base. The tin base should come away fairly easily, then holding the cake underneath with one hand, use the other to peel back the baking paper halfway. Swap hands and remove the paper entirely. Use a sharp knife to run around the bottom edge to tidy up where the set glaze is not straight. Transfer to a cake plate and serve.


September 01, 2019
This homemade  Strawberry Cake is jam-packed with sweet, contemporary strawberry flavored! Dampish strawberry cake layers square measure paired with a strawberry cheese icing for the last word strawberry cake!

To make this superb Strawberry Cake, you’ll embark along with your strawberries, puree them then cook them till reduced by 0.5. Ultimately you’ll pack one pound of strawberries into these cake layers within the style of 3 fourths cup of strawberry reduction. Rock on!


From there, you’ll truly use the reverse creaming technique during this cake, as opposition the regular creaming technique, that you see most frequently around here.

This homemade  Strawberry Cake is soft, dampish and jam-packed with strawberry flavor! It’s specifically what you’re wanting in a very strawberry cake. And if you’ve ne'er tried the creaming technique, this is often a good probability to do it. You’ll fall taken with with the convenience of the strategy and therefore the tender cake it offers you. Enjoy!



  • 3/4 cup (173g) sour cream
  • 1/4 cup (60ml) milk
  • 4 large eggs
  • 3 cups (400g) of quartered strawberries
  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp vanilla extract
  • 1 1/2 cups (310g) sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 7–9 drops pink food color, optional


  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 cups (46g) freeze dried strawberries
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3/4 cup chopped strawberries

  1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
  2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
  3. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
  4. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.
  5. Combine the strawberry reduction, sour cream, milk, eggs and vanilla extract in a large bowl, then separate about 1 cup of the mixture into another bowl or measuring cup. About 1 1/2 cups should remain in the other bowl. Set both aside.
  6. 6. In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
  7. With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  8. Add the larger of the reserved egg mixture (about 1 1/2 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl.
  9. Increase the speed to medium high and beat until light and fluffy, about 45 seconds to one minute. Scrape down the sides of the bowl.
  10. Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated.
  11. Scrape the sides of the bowl, then turn speed back up to medium high and mix until well combined, about 10-15 seconds.
  12. Divide the batter evenly between the three cake pans and bake 24-26 minutes or until a toothpick inserted comes out with a few crumbs.
  13. Remove cakes from the oven and allow to cool for 2-3 minutes, then remove to cooling rack to cool completely.
  14. To make the frosting, add the freeze dried strawberries to a food processor and grind into a powder. It should give you a little more than half a cup of strawberry powder.
  15. In a large mixer bowl, beat the cream cheese and butter together until smooth.
  16. Slowly add half of the powdered sugar and the vanilla extract and mix until smooth.
  17. Slowly add remaining powdered sugar and strawberry powder and mix until smooth. Add some salt, to taste. Set aside.
  18. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. Place the first cake on a serving plate or a cardboard cake round.
  19. Add about 1 cup of frosting to the top of the cake layer and spread evenly. Add about half of the chopped strawberries and press into the frosting.
  20. Add the second layer of cake, another cup of frosting and the remaining chopped strawberries.
  21. Top the cake with the remaining layer and frost the cake with the remaining frosting. Refer to my tutorial for frosting a smooth cake, if needed.
  22. Pipe the shell border around the top and bottom of the cake. I used a large closed star tip for the top – Ateco 847. For the border around the bottom of the cake, I used Wilton tip 22.
  23. Add a few strawberries on top for decoration and refrigerate until ready to serve. Cake is best when stored well covered and eaten within 3-4 days.


August 28, 2019
Best homespun angel food cake recipe! Skip the combination, and create a lightweight and flossy angel food cake from scratch with this direction.

There area unit few cake mixes which will rival a homespun cake. the large exception to it statement is that the angel food cake.


Sift a dusting of flour over the egg whites, so still fold the flour in till incorporated. It’s vital to fold in instead of stir the flour in to stay the voluume within the egg whites.

Carefully spoon the batter into the tube pan. You don’t wish to merely drop it in as a result of which will take a number of the degree out of the batter.

Bake, so cool the baked cake within the pan the other way up for a minimum of An hour.



  • 1/4 teaspoon salt
  • 1 cup cake flour (sifted)
  • 1/3 cup warm water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 ½ teaspoons cream of tartar
  • 12 egg whites from large eggs (room temperature)
  • 1 ¾ cups granulated sugar


  1. Preheat oven to 350 degrees F.
  2. In a food processor spin sugar about 2 minutes until it is superfine.
  3. Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, mix together the egg whites, water, extracts, and cream of tartar. Mix together for about 1 minute on low.
  5. Slowly sift the reserved sugar in, beating continuously at medium speed.
  6. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently.
  7. Continue until all of the flour mixture is incorporated.
  8. Carefully spoon mixture into an ungreased tube pan.
  9. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  10. Cool upside down on cooling rack for at least an hour before removing from pan.


August 23, 2019
This taffy apple Cake could be a showstopper and also the good cake for any occasion and also the future season. Soft apple cake layers full of apple cinnamon filling, opaque with caramel buttercream and flat-topped with caramel sauce.


Isn’t this a beauty? however guess what. This taffy apple Cake is even additional delicious than lovely. Thus it’s not simply a cake what's nice to seem at it. It's a flavor explosion. And this cake well deserves its name.

We have wet and soft apple cake and a cinnamon apple filling. Thus double apples. 

Then a caramel buttercream and a caramel sauce for the topping. Additionally double caramel.


caramel sauce :

  • 1 cup brown sugar (200g)
  • 1 cup heavy cream (240ml)
  • 1/2 tsp salt
  • 1 cup butter (226g)
  • 1 tbsp honey (15ml)

apple filling :

  • 1/2 cup granulated white sugar (100g)
  • 1/2 tsp cinnamon
  • 2+1/2 cups peeled and diced apples (1 lbs / 453g)
  • 1 tbsp freshly squeezed lemon juice (15ml)
  • 2 tbsp butter (28g)

apple cake :

  • 3 cups all-purpose flour (360g)
  • 1 tbsp baking powder
  • 1+1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup oil (240ml)
  • 1 cup brown sugar (200g)
  • 3/4 cup unsweetened applesauce (191g)
  • 2 vanilla beans (or 2 tsp pure vanilla extract)
  • 3 large eggs

caramel buttercream frostin :

  • 1 cup butter, room temperature (226g)
  • 2 cups powdered sugar, sifted (240g)
  • 2 vanilla beans (or 2 tsp pure vanilla extract)
  • 1/2 cup caramel sauce (160g)
  • 1-2 apples for decoration if desired


  1. Caramel sauce: In a small saucepan, combine butter, brown sugar, heavy cream, salt, and honey and bring over medium heat to a boil. Cook for about 10 minutes until it has thickened up and coats the back of a spoon but is still liquid. Whisk continuously. Test the caramel down the side of the saucepan to get the right thickness. The caramel should be thick enough to drip and doesn't run down like water. But don't cook it too long that it is not too stiff to pour it on top of the cake when it is cool. The caramel will thicken as it cools. Remove saucepan from the heat. With a heatproof cup scoop out 1/2 cup of caramel sauce and transfer to a small bowl and let cool to room temperature (you need this for the buttercream later). Cover saucepan and let stand overnight at room temperature until your cake is ready for decoration. Read the blog post above about cooking caramel. Also, watch 90 sec. video.
  2. Apple filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 8-10 minutes until the apples are soft. Stir constantly. Remove from heat and let cool to room temperature. 
  3. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  4. Apple cake: In a medium bowl combine flour, baking powder, cinnamon, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil and sugar until well combined for about 2 minutes. Add applesauce and vanilla* and stir until combined. Add eggs and mix until fully incorporated. Stir in dry ingredients just until combined. Divide batter into the two prepared baking pans equally. Bake for 18-22 minutes or until a toothpick in the center comes out clean. Don't overbake. Let cool to room temperature.
  5. Caramel buttercream frosting: In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Sift in powdered sugar and whisk until the sugar is dissolved. Stir in vanilla*. Add 1/2 cup cooled caramel sauce and stir until super creamy. If the buttercream is too firm, you can add 1 tbsp heavy cream to lighten it up. If it is too creamy to spread on the cake, add more powdered sugar to thicken it up. The buttercream should be creamy and fluffy but firm enough to spread. 
  6. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the apple filling inside the cake (watch the video for better understanding). Layer with 1/3 of the apple filling without any liquid (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 3 hours in the fridge or overnight. 
  7. Heat caramel on low heat that it is lukewarm. Transfer to a multi-cup glass measuring cup. Let stand a few minutes until the caramel is hand warm. The caramel should be thick but still pourable. While the caramel stands, push stick(s) into the tops of the apple(s). Then dip apple(s) into caramel and place on a parchment paper layered baking sheet. Sprinkle apple(s) with nuts if desired. Slowly pour the remaining caramel on top of the cake. Start in the center and move the cup like a spiral outwards to the edges of the cake and let drip off the sides. Watch 90 seconds video for better understanding. Place apple(s) on top of the cake and sprinkle with nuts if desired. Place cake in the fridge for 15 minutes that the caramel gets firm if needed. Store leftovers in an airtight container in the fridge up to 3 days. Leftover slices are best eaten when you let them sit at room temperature for 15 minutes before serving.


August 19, 2019
This damp Vanilla cake is simply what it appears like – a damp, soft vanilla cake that's the latest addition to my library of vanilla recipes. It’s delicious and straightforward to create too!

Vanilla is just like the most illusory and nonetheless basic and vital of all the cake land. I wouldn’t declare it my favorite flavor, however it’s super vital to own a decent vanilla base in your repertoire and most of the people have bother finding one they like. It’s essentially become my life’s mission to own a vanilla direction for everybody. And since no one will agree on a “best” vanilla cake (just browse the comments on my different vanilla cake/cupcake recipes and you’ll see what I mean), I even have many choices. This new one relies on feedback from the others.


  • 2 1/2 cups (325g) all purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • 1 1/2 cups (310g) sugar
  • 3 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 4 large eggs
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/4 cups (300ml) milk
  • 1 1/2 cups (336g) salted butter
  • 1 1/2 cups (284g) shortening
  • 12 cups (1380g) powdered sugar
  • 1 tbsp vanilla extract
  • 6–7 tbsp (90-105ml) water or milk
  • Violet get icing color
  • Cornflower blue gel icing color
  • Sprinkles
  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  2. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3.  Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  4.  Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
  7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
  9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  10. To make the frosting, beat the butter and shortening together until smooth.
  11. Slowly add half of the powdered sugar and mix until smooth.
  12. Add the vanilla extract and 4-5 tablespoons of water or milk and mix until smooth.
  13. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting.
  14. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  15. Place the first cake on a serving plate or a cardboard cake round.
  16. Spread about 1 cup of frosting evenly on top of the cake.
  17. Add the second layer of cake and another cup of frosting.
  18. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  19. Press sprinkles into the sides of the cake
  20. Color the remaining frosting to your desired shade. I used a mix of purple and cornflower blue gel icing color.
  21. Pipe swirls of frosting around the top edge of the cake. I used Ateco tip 844.
  22. Add a few more sprinkles to the top of the cake. Store in an air-tight container. Cake is best for 3-4 days.

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