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Cake

The Most Decadent Vegan Chocolate Cake

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The Most Decadent Vegan Chocolate Cake
Make this for a vegan/dairy-free friend on their birthday!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Cake
  • 3 cups all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 ½ cups almond milk or milk substitute
  • 2 teaspoons cocoa powder
Frosting
  • 1 cup vegan butter or vegetable shortening
  • 2 cups powdered sugar
  • 1 cup cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk or milk substitute
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
  3. Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
  4. Grease the inside of two 9-inch cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
  5. Pour half of the batter into each of the cake tins and bake them for 25-30 minutes, or until a toothpick comes out clean.
  6. Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
  7. While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms. Add almond milk and continue to mix until incorporated.
  8. Choose which of the cakes will be the bottom of your finished cake and carefully level it off. Place a small amount of the icing in the middle of your serving dish and place the cake on top.
  9. Using about a cup of the icing, generously coat the bottom layer of the cake using a spatula. Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
  10. Refrigerate the cake for 30 minutes before serving.
  11. Enjoy!

Watch the recipe video here:

The Most Decadent Vegan Chocolate Cake

This is the most decadent egg-less chocolate cake ever ? ?!FULL RECIPE: http://bzfd.it/2vZjrjC

Posted by Tasty on Monday, September 25, 2017

Cake

Blue Drip Cake

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Blue Drip Cake
Blue is the most delicious color.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 2 boxes of white cake mix
  • ½ cup heavy cream
  • 1½ cups white chocolate
  • Blue food coloring
  • Vanilla frosting
Instructions
  1. Prepare 2 boxes of white cake mix according to instructions on box.
  2. Separate batter evenly into 3 bowls. Add 1 drop of blue coloring to one bowl, stir until color is mixed thoroughly. Repeat with the next 2 bowls adding more food coloring until the desired colors are reached.
  3. Grease three 6-inch cake pans and line with parchment paper. Pour each colored batter into a separate pan. Bake according to box instructions.
  4. Remove cake from pans and let cool. Use a serrated knife cut the round top off of the cake so the cakes are even and flat.
  5. Place the first cake on a cake stand and add a thick layer of frosting. Place the second cake on top, and add more frosting. Place the third cake on top and frost the cake until completely covered.
  6. Frost the entire cake until smooth. Chill in the refrigerator for 1 hour.
  7. For the ganache, heat the heavy cream in the microwave until bubbling, about 45 seconds. Add the white chocolate and stir until smooth. You may need to microwave the ganache for 10-20 seconds to melt any lumps.
  8. Separate the ganache into 3 bowls. Add one drop of food coloring to one bowl. Stir until the color is evenly mixed. Repeat the the next 2 bowls adding more food coloring until the desired color is reached.
  9. Spoon ganache in circles one on top of the other, making sure the ganache is not too thick. Continue until the ganache starts dripping over the edge.
  10. Slice and enjoy!

Watch the recipe video here:

Blue Drip Cake

This blue drip cake is actually gonna blow your mind ? ?!FULL RECIPE: http://bzfd.it/2h99BDb

Posted by Tasty on Sunday, September 17, 2017

Cake

Chocolate Peanut Butter Poke Cake

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Chocolate Peanut Butter Poke Cake
Serious peanut butter lovers only.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
FOR THE CAKE
  • 1 box devil's food cake, plus ingredients called for on box
  • 2 c. peanut butter, melted
  • 1 c. chopped Reese's
  • 1 c. Reese's pieces
FOR THE PEANUT BUTTER FROSTING
  • 1 c. peanut butter
  • 10 tbsp. unsalted butter, softened to room temperature
  • 2 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 1-2 tbsp. heavy cream
Instructions
  1. Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.
  2. Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.
  3. Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.
  4. Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces.

Watch the recipe video here:

How To Make Chocolate Peanut Butter Poke Cake

You have to see what this Chocolate Peanut Butter Poke Cake looks like inside. Full recipe: http://dlsh.it/6SzYlOV

Posted by Delish on Tuesday, September 19, 2017

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Cake

Chocolate Chunk Mousse Cake

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Chocolate Chunk Mousse Cake
Chocolate Chunk Mousse Cake
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Base:
  • 15 digestive cookies
  • 6 tbsp butter, melted and cooled
  • 85g dark chocolate, broken up
Mousse:
  • 400 g dark chocolate, chopped
  • 2½ cups heavy cream
  • ¼ cup espresso
Ganache:
  • 2 cups heavy cream, hot
  • 454g dark chocolate finely chopped
Instructions
  1. Grease and line a 9” springform pan.
  2. In a food processor, pulse the cookies, butter and dark chocolate until crumbled. Pour into the base of a springform pan and press down evenly. Refrigerate for 30 minutes or until needed.
  3. Melt 400g of chocolate in the microwave in 30-second intervals. Let sit for about 10 minutes to cool.
  4. In a large bowl, whip together heavy cream and espresso until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine.
  5. Pour on top of the base and spread evenly. Refrigerate for 3 hours or overnight.
  6. Meanwhile, make a ganache. Add heavy cream to chocolate. Let sit for 1 minute then stir together starting in the middle until completely combined.
  7. Remove mousse from springform pan leaving it on the base and set over a rack. Pour warm ganache over chilled mousse cake and let drip over the sides.
  8. Gently tap the tray to pop any air bubbles.
  9. Transfer to fridge for 30 minutes to set.
  10. Enjoy!

Watch the recipe video here:

Chocolate Chunk Mousse Cake

Posted by Twisted on Sunday, September 10, 2017

Cake Uncategorized

Crazy Brownies

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Crazy Brownies
The secret to these Crazy Brownies is... cake mix!
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1 stick (8 tablespoons) butter, melted, plus more for greasing pan
  • 1 box chocolate cake mix (18 ounces)
  • ⅓ cup evaporated milk
  • 9 peanut butter cups
  • 12 chocolate-covered caramels, such as Rolos
  • ½ cup finely chopped pecans
  • ⅓ cup candy-coated chocolates, such as M and Ms
  • ¼ teaspoon salt
  • Powdered sugar, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
  2. Put the dry cake mix in a large bowl and stir in the evaporated milk. (The mixture will still be dry.) Next, pour in the melted butter, stirring gently until the mix just comes together (don't over-mix).
  3. Divide the mixture in half and press half of it in the bottom of the prepared pan. Lay the peanut butter cups over the top. Peel the caramels and place them in the spaces between. Sprinkle the nuts into the cracks, followed by the chocolate candies. Finally, sprinkle the salt all over. Put the other half of the batter on a cutting board and press it into a square a little smaller than the pan (it will be very sticky). Transfer it to the pan and lightly press it to cover all the ingredients.
  4. Bake until the batter is fully baked, 22 to 25 minutes. Allow to cool completely, then place the pan in the fridge, covered in foil, for a couple of hours.
  5. Remove the brownies from the pan in one piece, then sprinkle on plenty of powdered sugar. With a sharp serrated knife, cut into small squares.
  6. Gobble 'em up!

Watch the recipe video here:

How To Make Ree's Crazy Brownies

The secret to these Crazy Brownies is… cake mix! ? (thanks, The Pioneer Woman – Ree Drummond!)

Posted by Food Network on Saturday, September 9, 2017

Cake

Raspberry Cheesecake Swirl Buns

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Raspberry Cheesecake Swirl Buns
Glazed Raspberry Cheesecake Swirl Buns.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
Dough:
  • 1 cup (240ml) milk, warmed
  • ½ cup (135g) granulated sugar
  • 2 tablespoons active dry yeast (2 standard size packets)
  • ½ cup (115g) unsalted butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • ½ teaspoon salt
  • 4 and ½ cups (562g) all-purpose flour, plus more for dusting/rolling
Filling:
  • 8 oz Cream Cheese softened
  • ¼ Cup Butter softened
  • ½ Cup Sugar
  • 2 packages frozen raspberries
  • 2 tbsp cornstarch
Glaze:
  • 1 cup icing sugar
  • ¼ cup cream
Instructions
  1. In a large bowl, add warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy
  2. Add softened butter, salt, eggs, and flour to the bowl and mix well.
  3. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  4. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick
Filling:
  1. In a bowl mix cream cheese, butter, sugar, and vanilla with a hand mixer until smooth.
  2. Keep raspberries frozen until needed. Mix raspberries with sugar and corns starch until coated
Assembly:
  1. Preheat oven to 200C (400F).
  2. Butter/grease/spray with nonstick spray the bottom of a 9×13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and roll into a 12×18 inch even rectangle.
  3. Spread cream cheese mixture evenly over dough.
  4. Mix raspberries with cornstarch and spread evenly over mixture. Tightly roll dough into a long log. Cut into 12 even rolls. Arrange in prepared baking dish.
  5. Cover and let rise for about 30 minutes. Bake in oven for 25-35 minutes until golden brown and bubbly. Remove and let cool.
  6. In a bowl or jug mix together icing sugar and cream until smooth. Top rolls while still warm.
  7. Enjoy!

Watch the recipe video here:

Glazed Raspberry Cheesecake Swirl Buns

Posted by Twisted on Tuesday, August 22, 2017

Cake

Banana Cake with Cream Cheese Frosting

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Banana Cake with Cream Cheese Frosting
Fans of banana bread will go, well, bananas, for this towering banana cake with cream cheese frosting.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
For the cake:
  • 4 cups cake flour, sifted
  • 2½ cups sugar, divided
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup vegetable oil
  • 2 cups ripe bananas, mashed (approximately 2 bananas)
  • 4 teaspoons vanilla, divided
  • 1 cup buttermilk
  • 4 large eggs, separated
  • 2 teaspoons cream of tartar
For the icing:
  • 4 cups cream cheese, at room temperature
  • 2 cups butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 4 tablespoons lemon juice
  • 2 teaspoons vanilla
Instructions
Make the cake:
  1. Preheat oven to 350 degrees, and grease six 9-inch cake pans with vegetable oil spray.
  2. In a large bowl, combine cake flour, 2 cups of sugar, baking powder and soda, salt, oil, bananas, 2 teaspoons vanilla, egg yolks and buttermilk.
  3. In a separate bowl, beat egg whites, ½ cup sugar, 2 teaspoons vanilla and cream of tartar with a hand mixer until stiff peaks form. Fold meringue mixture into banana mixture to combine. Pour into pans and bake until light golden brown and a toothpick inserted in the center comes out clean, roughly 20 to 25 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting.
Make the icing:
  1. In the bowl of a stand mixer with the paddle attachment, cream butter and cream cheese until smooth. Add powdered sugar, lemon juice and vanilla. Mix until combined.
  2. Assemble the cake:
  3. Place a layer on a cake plate and cover the top with a half cup of frosting. Spread to create an even layer, approximately a half-inch thick. Continue until all layers are used and you have a towering six-layer cake. Finish the top layer with the remaining frosting. Cake will keep up to 5 days covered at room temperature.

Watch the recipe video here:

Banana Cake with Cream Cheese Frosting

Layers of moist banana cake and cream cheese frosting – can we get an amen?!Save this recipe: https://taste.md/2vq5HemMore recipes on our app ? http://taste.md/2wkue93

Posted by Tastemade on Thursday, August 24, 2017

Cake

Oreogasm Cheesecake Bars

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Oreogasm Cheesecake Bars
Ore-woah.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • nonstick cooking spray
  • 1 box fudgy brownie mix, plus ingredients called for on box
  • 15 whole Oreos
  • 3 8-oz. blocks cream cheese, softened
  • ¾ c. sugar
  • 3 large eggs
  • ½ tsp. pure vanilla extract
  • pinch of kosher salt
  • 15 Oreos, crushed
  • ½ c. semisweet chocolate chips, melted
Instructions
  1. Preheat oven to 350º and line a 9"-x-13" pan with parchment paper. Spray parchment with cooking spray.
  2. Prepare brownie mix according to package directions and pour batter into prepared pan. Place Oreos on brownie batter.
  3. Prepare cheesecake mixture: In a large bowl, beat cream cheese and cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Fold in crushed Oreos until fully incorporated.
  4. Pour cheesecake mixture over brownie batter and bake until edges are set and center of cheesecake mixture is only slightly jiggly, 37 to 40 minutes.
  5. Let cheesecake brownies cool completely in pan. Drizzle with melted chocolate and white chocolate and serve.

Watch the recipe video here:

How To Make Oreogasm Cheesecake Bars

Tag the friend who needs to experience Oreogasm Cheesecake with you.Full recipe: http://dlsh.it/7YUX9mL

Posted by Delish on Thursday, August 24, 2017

Cake

Moscato Cupcakes

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Moscato Cupcakes
Screw a glass of wine — we're throwin' back Moscato Cupcakes.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box white cake mix
  • 1¾ c. Moscato, divided
  • 1 c. (two sticks) unsalted butter, softened
  • 4 c. powdered sugar, divided
  • 1 tsp. pure vanilla extract
  • pinch of kosher salt
  • pink food coloring
  • White nonpareils, for decoration
Instructions
  1. Preheat oven to 350° and line one muffin tin with 12 cupcake liners.
  2. In a large bowl, mix cake mix with 1½ cups Moscato. Bake according to package directions and let cool completely before frosting.
  3. Meanwhile, make Moscato frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup Moscato.
  4. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Separate frosting into 2 bowls, and color one with 3 drops pink food coloring.
  5. Spoon frosting, side by side, one color at a time, into a piping bag fitted with a star tip. Pipe frosting onto cooled cupcakes and garnish with nonpareils.

Watch the recipe video here:

How To Make Moscato Cupcakes

Screw a glass of wine — we're throwin' back Moscato Cupcakes.Full recipe: http://dlsh.it/nZUYIPZ

Posted by Delish on Tuesday, August 29, 2017