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


October 10, 2019
This Turtle Cheesecake formula is formed with a cracker crust and many of caramel, chocolate and pecans! Its wealthy, creamy and certain to be successful.

This Turtle Cheesecake is formed with many layers of turtle flavors throughout. To start, there’s the crust. additionally to cracker crumbs, the crust has pecans right it sure further flavor and crunch. 


The cheesecake filling includes a layer of caramel with additional pecan chips mixed in, a layer of chocolate and so a creamy sugar cheesecake. The total cheesecake is lidded with even additional buttery caramel, sleek chocolate and firm pecan chips. 

The final cheesecake is sleek, creamy and therefore the good combination of turtle candy flavors and cheesecake. Such a fun vacation course that produces an excellent various to pumpkin!



  • 2 cups (414g) sugar
  • 1/4 cup (28g) pecan chips
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted


  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips


  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 1 1/2 tbsp vanilla extract
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 3 large eggs
  • 1 cup (144g) light brown sugar

  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream


  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
  4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
  5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
  6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
  7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  9. Bake the crust for 10 minutes, then set aside to cool.
  10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
  11. Reduce oven temperature to 300°F (148°C).
  12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
  13. To make the cheesecake filling, put the chocolate chips in a small bowl.
  14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  15. Pour the chocolate into an even layer over the caramel sauce in the crust.
  16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  17. Add the sour cream and vanilla extract and mix on low speed until well combined.
  18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  19. Pour the cheesecake batter into the crust, over the chocolate.
  20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
  22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  24. Remove the cheesecake from the oven and remove the water bath and wrapping.
  25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
  26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
  27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
  28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.


October 06, 2019
The ultimate fall dessert! This pumpkin poke cake is drizzled with caramel sauce, opaque with a downy cheese ice and lidded with even a lot of caramel sauce.


This past summer I created a coconut milk Poke Cake. Very similar to the coconut version, this poke cake is pretty straightforward to form, because it starts with a boughten ready-mix.  

To bring this sweet full circle, I then high the cheese ice with another drizzle of caramel sauce. Makeing the cake further pretty, I used a strip to tug lines through the icing to cream a fairly cloth style.



  • 3 eggs
  • 1/2 c. vegetable oil
  • 1 c. water
  • 1 box, spice cake mix
  • 1 c. canned, pumpkin puree
  • 3/4 c. caramel ice cream topping, divided
  • 1 (8 oz.) pkg, cream cheese, room temperature
  • 2 Tbsp. milk
  • 1 c. powdered sugar
  • 1 1/2 c. whipped topping (like Cool Whip)


  1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
  2. With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
  3. As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
  4. Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
  5. Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!


October 01, 2019
Almond cake could be a delicious mix of almond, coconut, chocolate and lemon flavors. Almond cake and chocolate coconut filling with a touch of lemon flat-topped with Raffaello candies and desiccated coconut.

Although the cake is basically lovely and delicious I can’t say that it tastes like Ferrero Raffaello confectiones. It's wet and soft almond sponge created with suntanned butter.


The filling is created with chocolate, coconut milk, cream and Greek yoghurt, however it additionally incorporates a hint of lemon flavor because of freshly squeezed juice another into thawed chocolate. It’s coated with thick layer of desiccated coconut. Within the finish it's the proper combination of of these flavors. I created many changes from original direction. I skipped grated lemon rind within the filling, as a result of i assumed it'll be overwhelming.


For almond sponge:

  • 1/2 cup + 1 tablespoon (125 g) unsalted butter
  • 3.5 oz (100g) toasted almonds-ground
  • 1 cup (100g) sifted cake flour
  • 7 large egg whites
  • 1 and 3/4 cups ( 225 g) powdered sugar
  • A pinch of salt


  • 1/2 cup heavy cream
  • 1 cup coconut milk
  • 14 oz. (390 g) white chocolate-chopped
  • 1 and 1/3 cups Greek yogurt
  • 1 tablespoon gelatin dissolved in 3 tablespoon cool water
  • 2 tablespoon freshly squeezed lemon juice

For decoration:

  • 1/3 cup heavy cream
  • 2 teaspoon powdered sugar(or more to taste)
  • 1 teaspoon vanilla
  • 8–10 Raffaello pralines
  • Shredded/Grated coconut (approximately 1 cup)


The cake should be made a day ahead because it has to chill overnight in the fridge before you will be able to assemble it completely!!!
  1. To make the almond sponge:
  2. Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.
  3. In a small saucepan heat the butter until lightly browned, then let it cool completely.
  4. Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.
  5. Divide the mixture on the two baking trays forming a thin layers (10 x 14 inch each).Bake for 15-16 minutes (until light golden)
  6. Let the almond sponge cool, then cut 2 circles from each layer. You should cut out one 7 inch round layer (that will be the base layer) and three 6 inch round layers.
  7. You can cut the leftover sponge into small rectangles and oven-dry them to make tasty breakfast biscotti.

To make the filling:

  1. Dissolve the gelatin in cold water.
  2. In a small saucepan heat the coconut milk and heavy cream until it boils. Remove from the heat and let it cool for a few minutes, then add chopped white chocolate and stir until it has melted completely. Add the dissolved gelatin and stir until it’ melted completely through the heat of the coconut milk and chocolate. Finally, stir in lemon juice and let it all cool to room temperature (it will take some time to cool the chocolate and milk mixture to room temperature, about an hour and you should stir it periodically)
  3. Add the Greek yogurt and put it in the fridge for a few minutes to thicken. NOTES: When you combine the chocolate mixture and yogurt and set it in the fridge for 10-15 minutes it will seems chilled but it will still be thin and runny!!! Don’t worry it will thicken overnight while the cake is in the mold and placed in the fridge!!!

To assemble the cake:

You’ll need ring from springform pan or pastry ring (it should be 7 inch in diameter and 3.5 -4 inch tall)!!!
  1. Place the 7 inch layer of sponge in a spring form and pour 1/4 of the filling. Continue with 6 inch sponge and pour 1/4 filling on each. Place the cake in the fridge overnight (or at least for 5-6 hours)
  2. Beat 1/3 cup heavy cream with 1 teaspoon vanilla and powdered sugar to taste, until stiff peaks form. Spread the cream on top of the cake then gently remove the cake from the mold and decorate the side and top with coconut, garnish the top with Raffaello candies.
  3. Store in the fridge.


September 25, 2019
The best authentic Tres Leches Cake. Associate degree extremist light-weight cake soaked in an exceedingly sweet milk mixture and flat-top with recent topping and cinnamon. This straightforward Mexican course is one in all our favorites! 

Tres leches virtually means that, “three milks” associate degreed tres leches cake is an extremist light-weight cake soaked in an exceedingly sweet milk mixture.  Tres leches cake could be a common cake in Mexico and geographical area.  


The cake {is similar|is associate degreealogous|is comparable} to an angel food cake. The whipped egg whites within the batter create it further light-weight and spongy. Once baking the cake you poke holes in it with a fork and pour 3 forms of milk over the top–evaporated milk, sugared milk, and whole milk–hence the name “tres leches”.

Spread sugared topping everywhere the highest and end it off with a sprinkle of cinnamon, and a few recent sliced strawberries if you would like.



  • 5 large eggs , separated
  • 1 cup granulated sugar , divided
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1/4 cup whole milk

For the whipped topping:

  • 3 Tablespoons granulated sugar or powdered sugar
  • 1/2 teaspoon vanilla extract
  • ground cinnamon , for topping
  • 1 pint heavy whipping cream , for Whipping


  1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
  2. In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
  3. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine. 
  4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
  6. Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
  7. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  9. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
  10. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!


September 24, 2019
A rich and decadent damp cake with a raspberry jam center paired with straightforwardst|the best} chocolate-sour cream topping really build this direction the simplest simple cake ever!

No creaming butter and sugar with this direction either, to not mention, it whips up in one bowl! That’s right, place your significant stand mixer into the cupboard! 


The cake is made and damp however not excessively chocolatey with simply the proper quantity of sweetness. Julia necessitate the cake to be paired with a raspberry jam filling that adds a pleasant bit. Additionally to the current nice cake direction, is that the chocolate-sour cream topping. Currently I’ll admit, after I 1st browse that it needed 3 ingredients solely, I used to be a touch skeptical. In all probability as a result of accustomed be} used to creating ancient buttercream topping with typical butter and granulated sugar. The ingenuity of the chocolate-sour cream topping very seals the whole factor.



  • 1 cup [200 g] sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/4 cups [150 g] all-purpose flour
  • 1 cup [240 ml] strong black coffee, at room temperature
  • 3/4 cup [75 g] Dutch-processed cocoa powder, sifted if lumpy
  • 8 tbsp [110 g] unsalted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 cup [240 ml] buttermilk or plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup [160 g] raspberry jam (seeded or seedless)

Frosting :

  • 3/4 cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
  • 3/4 cup [180 ml] sour cream, at room temperature
  • 1 tbsp maple syrup
  • Fresh raspberries or chocolate curls (as pictured) for serving, completely optional


  1. Preheat oven to 350°F.
  2. Butter the bottom and sides of two 8-in cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper and set pans aside.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (I used a small kitchen scale, but you can also use a measuring cup to be accurate).
  4. Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack an let cool completely.
  5. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (I had to give the pans a lil’ whack to get them to release from the pan). Peel and discard the parchment paper.

For the frosting :

  1. Melt the chocolate (in a microwave-safe bowl) in the microwave in 30 second increments, stirring between each increment. Remove from heat and whisk in the sour cream and maple syrup. The frosting should be smooth and silky. Refrigerate the frosting until the cakes have cooled (about an hour or so). The frosting will thicken as it cools.
  2. Once cakes have cooled, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up- this way you get a nice flat top.
  3. Using a small offset spatula, spread the frosting all over the sides and top of the cake. Julia says there is no need to be perfect with this step- you can frost however you like, rustic-looking or smooth. Feel free to garnish and decorate with raspberries or however you like.
  4. Let the cake sit for about an hour before serving. I put mine back into the refrigerator overnight and served cold the next day, it was divine!
  5. Enjoy!


September 19, 2019
This is the autumn instruction you’ve all been waiting for- Pumpkin low Cake! An enormous slice of spiced pumpkin cake with cheese filling within the center and fresh brown sugar-cinnamon crumbs on prime, drizzled with sweet glaze, paired with a cup of low is ideal thanks to begin a fall day.


Cream cheese filling makes this wet and flavourful, spiced pumpkin cake extremely special. You'll eat it for a breakfast or a snack, however it look fancy enough to indicate off at a Allhallows Eve party or to be served as a course once Thanksgiving dinner.

No matter once or wherever you eat it, you’re planning to love this Pumpkin low Cake.  The cake itself isn't too sweet, however it’s terribly wet and flavourful. Fresh brown sugar-cinnamon streusel topping and granulated sugar glaze sweeten the cake. Once you grab a fork and dig in, you’ll have the proper dance orchestra in each single bite.


For Crumb Topping:

  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • ¾ cup flor
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree
  • 1 ¾ cups flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg + 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla


  • 3/4 cup powdered sugar
  • 1–2 Tablespoons cream or milk (I used cream)


  1. First make the crumbs: in a bowl stir together flour, sugar, brown sugar and cinnamon. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  2. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  3. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy. Mix in egg white and vanilla just to combine. Set aside.
  4. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  5. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  6. Add dry ingredients and mix to combine.
  7. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes (until the toothpick inserted in the center comes out clean, a few moist crumb is OK) Start checking after 45 minutes because if you bake it too long the cake will be dry.
  8. After 20 minutes run a thin knife around the cake, release the ring from springform pan and take it off.
  9. To make the glaze stir together powdered sugar and cream (or milk) and drizzle over the cake.

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