Categories
1. Cakes

Oreo cheeseCake

INGREDIENTS:

  • 1 3/4 cups (219g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (94g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240g) buttermilk, room temperature
  • ½ cup (110g) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (249g) freshly brewed hot coffee
  • 28 Oreo cookies, divided, for the bottoms of the cake pans

OREO CHEESECAKE

  • 2 packages (8 ounces each) cream cheese, room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 13 Oreo cookies

GANACHE

  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream

TOPPINGS

  • whipped topping, store-bought or homemade
  • Oreo cookies, for garnish

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray and line each with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and mix just to combine. Scrape the bottom of the bowl with a rubber spatula.
  5. Arrange 14 Oreo cookies on the bottom of each cake pan.
  6. Evenly divide the batter between the prepared pans and bake for 35-40 minutes, or until a cake tester comes out clean. Some Oreos will rise up into the batter and that is okay!
  7. When done, remove the cakes from the oven. Let them cool in the pans for 30 minutes; then turn them out onto a cooling rack to cool completely.
  8. Store the cooled cakes in the refrigerator until ready for assembly.

OREO CHEESECAKE

  1. Preheat the oven to 325°F. Spray an 8-inch spring-form pan with nonstick cooking spray and line it with parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, add cream cheese and vanilla. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth (3-5 minutes). Scrape down the sides of the bowl if needed.
  3. Arrange the Oreos on the bottom of the pan.
  4. Pour the cheesecake filling over the Oreos and and bake 40-45 minutes, or until set.
  5. Set the pan on a wire rack and let the cheesecake cool completely.
  6. Refrigerate for at least 6 hours before assembling cake.

GANACHE

  1. In a small saucepan, bring heavy cream to a boil. Remove from heat.
  2. With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
  3. Let sit to cool and thicken.

CAKE ASSEMBLY

  1. Make sure cheesecake and cakes are very chilled.
  2. Place one layer of the chocolate cake on a cake stand. Try to get the side with the Oreos on the bottom, or facing down.
  3. Gently place the cheesecake on top of chocolate cake, again, with the Oreo cookies on the bottom.
  4. Place the second layer of chocolate cake (Oreos on the bottom) on top of the cheesecake.
  5. Cover with cooled chocolate ganache.
  6. Put whipped topping in a piping bag fitted with a closed star tip and pipe out dollops on top of the cake.
  7. Press Oreos that have been halved into whipped cream dollops.
  8. Keep chilled until ready to serve.
Categories
1. Cakes

Zucchini Cake

INGREDIENTS:

  • 3 cups zucchini grated
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 1/4 cups vegetable oil
  • 4 eggs
  • 2 tsp. vanilla extract
  • 3 1/4 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt

FROSTING:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup (1 stick or 113g) butter, room temperature
  • 2 cups (250g) confectioners’ sugar
  • 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350°F. Spray a 9×13-inch baking pan with non-stick cooking spray. 
  2. Grate about 2 medium zucchini to make 3 cups. Don’t squeeze out the zucchini juice. 
  3. Add granulated sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Stir to combine. 
  4. Add the vegetable oil and mix until incorporated. 
  5. Add in the vanilla and the eggs one at a time. Whisk until combined and then add the next until all of the eggs have been incorporated. 
  6. In a separate bowl, add the flour, baking soda, baking powder, and salt. Stir until incorporated. 
  7. Combine the dry ingredients with the wet and beat with a hand mixer until combined. 
  8. Add the zucchini and fold in with a spatula. 
  9. Pour the batter into the prepared baking pan. 
  10. Place in the oven and let it bake for about 1 hour to 1 hour 5 minutes or until a toothpick comes out clean or with moist crumbs. 
  11. Remove from the oven and let cool completely. 

FROSTING:

  1. In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium until creamy. 
  2. Add the butter and beat on medium until combined. 
  3. Add the confectioners’ sugar, milk, and vanilla and beat on low until the sugar is mostly worked in. Turn the mixer to medium and finish beating the confectioners’ sugar into the frosting. 
  4. Spread the frosting on top of the cooled cake using an offset spatula.
Categories
1. Cakes

Perfect Cheesecake

INGREDIENTSCRUST:

  • 1½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted

FILLING:

  • 4 packages (8 oz. each) cream cheese, softened
  • 1¼ cups (250g) superfine granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 5 large eggs, room temperature

TOPPING:

  • ½ cup sour cream, room temperature
  • 2 teaspoons powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.

CRUST:

  1. Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
  2. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy duty tin foil around the bottom and sides of the pan. Place into the oven and bake for 13 minutes until the edges of the crust are golden.

FILLING:

  1. Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
  2. Beat in the sugar and scrape down the sides of the bowl.
  3. Add in the sour cream and vanilla.
  4. Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
  5. Pour the filling in the crust. Carefully place cheesecake into the preheated water bath. Bake until the top of cheesecake turns golden, about 60 – 70 minutes. Let cheesecake cool on a wire rack.

TOPPING:

  1. Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
Categories
1. Cakes

Apple Bundt Cake

INGREDIENTS:

  • 2 cups (450g) granulated sugar
  • 1½ cups (336g) vegetable oil
  • 2 teaspoons McCormick vanilla extract
  • 3 large eggs, room temperature
  • 3 cups (384g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon spice
  • 1 teaspoon salt
  • 3 medium Granny Smith apples, peeled, cored. and chopped

CARAMEL GLAZE

  • ½ cup (1 stick, 113g) butter
  • 2 teaspoons heavy cream
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat the oven to 325°F. Grease a 9-inch Bundt pan.
  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

CARAMEL GLAZE:

  1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.
Categories
1. Cakes

Lemon Poundcake with Lemon Glaze

LEMON POUND CAKE:

  • 2½ cups granulated sugar
  • 1½ cups unsalted butter, softened
  • 4 eggs
  • 3½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons lemon extract
  • 1 tablespoon lemon zest

LEMON GLAZE

  • 2 cups confectioners’ sugar
  • ¼ cup lemon juice
  • 2 tablespoons salted butter, softened

INSTRUCTIONS:

  1. Preheat oven to 350° F. Grease and flour a 10-inch bundt pan.
  2. Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract and lemon zest into batter. Pour into prepared bundt pan.
  4. Reduce oven temperature to 325° F.
  5. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.

LEMON GLAZE

  1. Beat confectioner’s sugar, lemon juice, and 2 tablespoons softened butter together in a bowl until glaze is smooth. 
  2. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Categories
1. Cakes

Happy Birthday Cake

INGREDIENTSYELLOW CAKE:

  • 1/2 cup (1 stick or 113g) butter, softened
  • 1 1/2 cup (300g) granulated sugar
  • 1 1/4 cup (307g) whole milk
  • 1/8 cup vegetable oil
  • 1 tbsp. vanilla extract
  • 3 large eggs room temperature
  • 2 1/4 cup (281g) all-purpose flour, sifted
  • 3 1/2 tsp. baking powder
  • 1 tsp. kosher salt if using table salt use 1/2 tsp

CHOCOLATE FROSTING

  • 1 1/2 cups (3 sticks or 340g) butter, room temperature
  • 4 cups (500g) powdered sugar
  • 3/4 cup (94g) cocoa powder
  • 4 tbsp. (60ml) heavy whipping cream
  • 2 tsp. (10ml) vanilla extract
  • pinch table salt

INSTRUCTIONSYELLOW CAKE

  1. Place softened butter and granulated sugar into stand mixer fitted with the paddle attachment and mix on medium for 1-2 minutes.
  2. Add milk, oil, vanilla, and eggs and mix on medium for one minute or until ingredients are fully incorporated.
  3. Place dry ingredients into stand mixer and mix on low until fully combined about 1 minute.
  4. Pour batter into prepared pans 8-inch round cake pans. Bake at 350°F for 18-25 minutes. Remove from oven and let cool in pan for about 5 minutes, then turn out onto a cooling rack for at least 30 minutes. Cool completely before frosting.

CHOCOLATE FROSTING

  1. In the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add cocoa powder, vanilla, and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time, add in heavy cream.
  6. Once all cream has been added and the mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
Categories
1. Cakes

Coconut Cake

INGREDIENTS:

  • 1 c (200g) solid coconut oil
  • 2 c (400g) granulated sugar
  • 1 tbsp. Pure Coconut Extract
  • 1 c (240g) coconut milk
  • 3 c (375g) sifted cake flour
  • 1 tbsp. baking powder
  • 5 (200g) egg whites
  • 6 -9 tablespoons simple syrup

INSTRUCTIONS:

  1. Preheat oven to 350°F. Prepare three 8-inch round cake pans.
  2. Add coconut oil and sugar to stand mixer and beat on medium-high until incorporated about 1-2 minutes.
  3. Add coconut extract to the coconut milk. Now, with the mixer on low, add that milk mixture to the sugar mixture in the stand mixer.
  4. Sift together flour and baking powder; add to ingredients in stand mixer slowly.
  5. Beat at low speed just until incorporated. Turn mixer off.
  6. In a separate bowl, beat egg whites at medium speed until stiff peaks form.
  7. Remove mixer bowl from stand mixer and gently fold egg whites into batter.
  8. Pour batter into prepared pans.
  9. Bake at 350°F for 18-25 minutes or until the center does not appear wet and the cake has pulled slightly away from the sides of the pan. Do not overbake!!!
  10. Remove cakes from oven and let rest in pan for about 5 minutes.
  11. Turn out cakes onto baking rack and level if necessary. Now drizzle each layer with 2-3 tablespoons of simple syrup.
  12. You can decorate immediately or chill cakes until ready to assemble.
Categories
1. Cakes

White Cake Recipe

INGREDIENTS:

  • 1 cup (245g) whole milk, room temperature
  • 6 large (197g) egg whites, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2¼ cups (261g) cake flour
  • 1¾ cups (350g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup (1½ sticks or 169g) unsalted butter, softened but still cool, cut into cubes

INSTRUCTIONS:

  1. Preheat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment paper, or spread GOOP.)
  2. Pour milk, egg whites, and extracts into a medium bowl. Stir with a fork until blended.
  3. In the bowl of a stand mixer, mix cake flour, sugar, baking powder, and salt. Mix on low speed (just to sift and incorporate ingredients). Add butter, cut into cubes, and continue beating on low for about 1-2 minutes.
  4. Add all but ½ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
  5. Pour batter evenly between two prepared cake pans (approximately 2¾ liquid cups or 612 grams per pan).
  6. Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
  7. Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to cool to room temperature.
  8. Frost cakes with your favorite frosting.
Categories
1. Cakes

The Perfect Chocolate Cake

INGREDIENTS:

  • 1 3/4 cup (210g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (90g) unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup (240g) buttermilk, room temperature
  • 2 extra-large eggs, at room temperature
  • 2 tsp. McCormick pure vanilla extract
  • 1/2 cup (112g) vegetable oil
  • 2 tsp. baking soda
  • 1 cup (237g) freshly brewed coffee

INSTRUCTIONS:

  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  4. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
  5. Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.