Category: cake recipes

Ingredients

Honey Cake Ingredients:

• 4 Tbsp (1/4 cup) honey
• 3/4 cup granulated sugar
• 2 Tbsp unsalted butter
• 3 large eggs, beaten with a fork
• 1 tsp baking soda
• 3 cups all-purpose flour (I used unbleached, organic)

Sour Cream Frosting Ingredients:

• 1 cup sour cream
• 1 cup powdered sugar
• 1/2 cup heavy whipping cream (35%)
• 1/4 cup liquid honey

Instructions

1. Place the honey, sugar and butter in a saucepan and place over medium heat. Stirring occasionally, melt the mixture until sugar is dissolved.
2. Pour the honey mixture into the beaten eggs and stir quickly until blended. Add the bakings soda to help break up any eggs that may have started cooking from the heat of the honey mixture.
3. Add the egg mixture to the flour and mix well.
4. Prepare a surface with flour and pour the dough onto the surface. Knead with a bit of flour just until the dough is no longer sticky. (You don’t want to over-knead the dough, which would lead to a tough cake.)
5. Cut the dough into several hand-sized pieces to start.
6. Roll the dough out to 1/2″ thickness and cut into desired shape.
7. Place two rounds of dough on the prepared baking sheet and bake until golden, about 5 minutes.
8. Repeat with remaining dough.
10. Whip the heavy whipping cream with a mixer for 4 minutes until light, frothy peaks form. In a separate bowl, mix together the sour cream and powdered sugar.
11. Fold the sour cream mixture into the whipping cream, being careful to stop when just incorporated – do not over beat.
12. Allow the cakes to cool slightly before layering them, adding a generous tablespoon or two of the frosting in between each cake layer.
13. When ready to serve, drizzle honey over top of the whole cake and garnish with berries, cinnamon sticks, or some chocolate shavings.

Ingredients

FOR THE CAKE

• Cooking spray, for pan
• 1 box Devil’s Food Cake
• 1 package chocolate pudding
• 1 c. sour cream
• 4 large eggs
• 1/2 c. water
• 10 Reese’s Peanut Butter Cups, halved, for topping
• 1/2 c. Reese’s pieces, for topping

FOR THE PEANUT BUTTER FROSTING

• 2 c. unsalted butter
• 8 c. powdered sugar
• 1 1/4 c. creamy peanut butter
• 7 tbsp. whole milk
• pinch of kosher salt

FOR THE GANACHE

• 3/4 c. heavy cream
• 1 1/2 c. semisweet chocolate chips

Directions

1. Preheat oven to 350° and spray two 9″ cake pans with cooking spray. In a large bowl using a hand mixer, beat cake mix, chocolate pudding, sour cream, eggs and water.
2. Divide batter among prepared pans and bake until a toothpick comes out clean, 33 to 35 minutes. Transfer to a wire rack to cool completely.
3. Make frosting: In another large bowl using a hand mixer, beat butter until smooth. Add about half the powdered sugar and beat until smooth. Add peanut butter and about half the milk and beat until smooth. Add remaining powdered sugar and salt and beat until smooth. (Add additional milk as needed, to thin out the frosting.)
4. Make ganache: In a small saucepan over low heat, heat heavy cream just until it bubbles. Place chocolate chips in a small heatproof bowl and pour over hot heavy cream. Let sit 2 minutes, then whisk until smooth and no clumps remain.
5. Assemble the cake: Level cake layers with a large serrated knife. Place a dab of frosting on a cardboard cake circle and top with the first cake layer.
6. Top cake with 1 cup frosting and smooth into an even layer. Top cake with second cake layer, then frost outside of cake with remaining frosting.
7. Drizzle ganache down the sides of the cake, then spiral ganache on top of cake and smooth top. Pipe a line of frosting around the top edge of the cake to use to build the candy ring around.
8. Top frosting ring with Reese’s and Reese’s Pieces. (Cake can be stored in an airtight container in the fridge up to 3 days.)

Ingredients

• 1/4 c. flour
• 2 tbsp. unsweetened cocoa
• 1/4 tsp. baking powder
• Pinch kosher salt
• 3 tbsp. sugar
• 1/3 c. milk
• 2 tbsp. vegetable oil
• 1/4 c. mini marshmallows
• 1 square milk chocolate
• 1 graham cracker

Directions

1. In a large bowl, combine flour, cocoa powder, baking powder, kosher salt, and sugar. Whisk until fully incorporated. Add milk and vegetable oil and whisk again until batter is smooth.
2. Pour into microwave safe mug and microwave for 50 seconds on high. Remove from microwave and add marshmallows to top of cake. Microwave 10 seconds more. Garnish with a piece of chocolate and a graham cracker and serve.

Ingredients

BREAD PUDDINGS

• 4 large eggs
• 2 (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE

• 1 cup pecans, chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Directions

1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Chef’s Notes

One-Dish Caramel-Pecan-Pumpkin Bread Pudding
Prepare recipe as directed in Step Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through

Ingredients

• 1 dozen Krispy Kreme doughnuts, each cut into 8 pieces
• 2 cups half-and-half
• 4 large eggs
• 1/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Vanilla Ice Cream, optional

Bourbon Butter Sauce

• 1 cup granulated sugar
• 3 tablespoons water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons Bourbon
• 1/4 teaspoon kosher salt

Directions

1. Preheat oven to 325°F. Lightly butter a glass or enamel-coated 11×7-inch baking dish. Place doughnut pieces in baking dish.
2. Whisk together half-and-half, eggs, sugar, salt, and vanilla in a medium bowl until well combined. Pour mixture over doughnuts in baking dish; let sit 1 hour.
3. Place baking dish inside of a metal 9×13 baking dish. Fill 9×13 dish with water, allowing water to come halfway up the sides of the 11×7 dish, creating a water bath. Place water bath in preheated oven and bake 40-43 minutes, or until custard is just set. Remove from oven and let cool in water bath until just cool enough to handle, about 30 minutes. Remove 11×7 dish from water bath to scoop and serve.
4. Butter Bourbon Sauce: Stir together sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Cook, stirring constantly, over medium until sugar dissolves, about 2 minutes. Increase heat to medium high and cook, occasionally brushing sides of saucepan with a wet pastry brush, until mixture darkens to a deep amber color, about 6-7 minutes. Remove from heat and pour in cream (mixture will bubble vigorously); stir in butter, bourbon, and salt until well combined. Let cool 5 minutes, then spoon sauce over Krispy Kreme Bread Pudding and vanilla ice cream, if desired.

Ingredients

• 1 loaf challah bread
• 2/3 cup seedless raisins
• 6 large eggs
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon Grand Marnier
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons orange zest
• 3 cups whole milk
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, melted

Directions

1. Preheat oven to 325°F. Grease a 9- by- 12-inch baking dish with cooking spray; set aside.
2. Using a serrated knife, remove the crust of the challah by cutting off a thin layer around the entire loaf. Cut the remaining bread into 1-inch cubes. Place cubes of bread inside prepared baking dish. Scatter raisins across the bread cubes.
3. In a stand mixer with the whisk attachment, beat together eggs, brown sugar, and granulated sugar on medium-high until tripled in volume, about 5 minutes. Add Grand Marnier, vanilla extract, and orange zest; mix to combine.
4. In a separate container, stir together milk, buttermilk, and melted butter. Slowly stream into egg mixture, beating on low until well combined. Pour custard over the bread and raisins, gently pressing on the bread pieces with a spoon to help the custard soak into the bread. Allow to rest for 15 minutes.
5. Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish with the greased side of aluminum foil. Place in preheated oven for 1 hour. Remove aluminum foil and bake until the top has dried slightly and the center of the bread pudding is set, about 30 minutes.

Ingredients

Bread Pudding

• 5 large eggs, separated
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups heavy cream
• 2/3 cup granulated sugar
• 1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
• 3 – 4 fresh peaches
• 4 tablespoons salted butter, cut into small pieces, plus more for dish

Bourbon Caramel

• 2 tablespoons unsalted butter
• 1/4 cup water
• 1 cup granulated sugar
• 1 cup heavy cream, at room temperature
• 2 ounces (1/4 cup) bourbon

Directions

1. Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
2. Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
3. Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.

Ingredients

• 200g salted butter, softened
• 200g golden or regular caster sugar
• 4 eggs
• 1 tsp vanilla or almond extract
• 200g self-raising flour
• ½ tsp baking powder
• 250g icing sugar
• 2 tbsp sprinkles

Method

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a traybake tin, about 20cm x 30cm x 5cm (give or take 5cm on the length and width), with baking paper.
2. Whisk the butter and sugar in a bowl with an electric whisk for a few minutes until pale and creamy. Add the eggs one at a time, whisking in between, followed by the vanilla or almond extract. Add a pinch of salt if you’re using unsalted butter.
3. Sift the flour and baking powder into the bowl, and whisk briefly to combine, or fold in with a spatula until you get a pale, thick batter. Don’t over-whisk once the flour has been incorporated as this will result in a tougher cake – you want to just combine at this stage.
4. Spoon the mixture into the tin, and smooth over the top. Bake for 35-40 minutes or until it’s lightly golden and springs back when pressed. A skewer inserted into the middle of the cake should come out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. Mix the icing sugar with enough water, 1 tsp at a time, until you make a thick, glossy icing that reluctantly drops off the spoon. Spoon over the top of the cake and smooth out to the sides, letting it drip down the sides, if you like. Scatter with sprinkles and leave to set for 15-20 minutes before cutting into squares. Serve with thick custard, ice cream or just on its own with a cup of tea. The cake will keep for four to five days in an airtight container.

Ingredients

• 250g self-raising flour
• 50g cocoa powder
• ½ tsp bicarbonate of soda
• 250g dark chocolate, broken into pieces
• 250g light muscovado sugar
• 250g unsalted butter, softened
• 4 eggs
• 1 tsp vanilla extract
• 10 Oreos, to decorate

OREO BUTTERCREAM

• 12 Oreos
• 250g unsalted butter, softened
• 500g icing sugar
• 1-2 tbsp whole milk

Method

1. Heat the oven to 180C/fan 160C/gas 4 and line three 20cm loose-bottomed cake tins. Stir together the flour, cocoa and bicarb in a bowl. Melt the chocolate, sugar and butter with 100ml of water in a pan until smooth, then leave to cool.
2. Once cooled, transfer to a mixing bowl and whisk in the eggs one by one, until combined, followed by the vanilla extract. Slowly whisk the wet ingredients into the dry ingredients and stir until fully combined. Divide equally between the three cake tins and bake for 20-25 minutes or until risen and firm to the touch. Leave to cool completely in their tins.
3. To make the Oreo buttercream, blitz the Oreos in a food processor to fine crumbs. Tip the butter into a large bowl and, using an electric whisk, beat until really light and fluffy. Add the icing sugar, a spoonful at a time, whisking well in between, until you have a really light buttercream. Add the Oreos and whisk again. Add a little milk to loosen if it is thick.
4. Put one of the sponges on a cake stand or plate and, using a palette knife, spread over a thick layer of icing, then repeat with the other sponges. Spread a layer of icing over the sides. Push the Oreos into the top of the cake to decorate and cut into slices to serve. Will keep for three days in an airtight container.