Lemon-Coconut Cake With Mascarpone Frosting

Ingredients

  1. 1 1/3 c. unsalted butter, softened, plus more for the pans
  2. 4 c. cake flour, plus more for the pans
  3. 1 1/3 cups whole milk
  4. 2 tsp. pure vanilla extract
  5. 4 tsp. baking powder
  6. 1 tsp. fine salt
  7. 2 2/3 c. granulated sugar
  8. 7 large egg whites, at room temperature
Lemon-Coconut Filling
  1. 1 c. sweetened flaked coconut, packed
  2. 2/3 c. store-bought lemon curd (such as Dickinson’s)
  3. 1/4 c. sour cream
  4. 1 tbsp. lemon zest
Creamy Mascarpone Frosting
  1. 8 oz. mascarpone cheese
  2. 1 1/2 c. heavy cream
  3. 2 tsp. coconut extract
  4. 1/3 c. granulated sugar

 

Instructions

  1. Preheat oven to 350°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.
  2. Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.
  3. Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.
  4. Bake until a toothpick inserted in center comes out clean, 25 to 28 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.
  5. Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.
  6. To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd (such as Dickinson’s), ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.
  7. To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.

 

Here’s the link to the original site

http://www.countryliving.com/food-drinks/recipes/a35037/lemon-coconut-cake-with-mascarpone-frosting/

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Upside-Down Orange-Cranberry Cake

Upside-Down Orange-Cranberry Cake Recipe

 

Ingredients

  1. 1 1/2 c. all-purpose flour, spooned and leveled
  2. 1/4 c. yellow cornmeal
  3. 1 tsp. baking powder
  4. 1 tsp. Kosher salt
  5. 1/2 tsp. baking soda
  6. 2 tsp. orange zest, plus 1 orange peeled and cut into rounds
  7. 3/4 c. Buttermilk
  8. 2 large eggs
  9. 3/4 c. packed light brown sugar
  10. 3/4 c. unsalted butter, divided
  11. 2 tsp. grated fresh ginger
  12. 1 (10-oz.) package fresh or frozen cranberries
  13. 3/4 c. granulated sugar
  14. 1 tsp. pure vanilla extract

 

Instructions

  1. Preheat oven to 350 degrees F with the rack in the lowest position. Whisk together flour, cornmeal, baking powder, salt, and baking soda in a bowl. Whisk together orange zest, buttermilk, and eggs in a separate bowl.
  2. Melt brown sugar and 1/4 cup butter in a 10″, oven- proof skillet, over medium heat. Stir in ginger and cook, stirring, until fragrant, about 1 minute. Remove from heat and arrange orange slices and cranberries on top of brown sugar mixture.
  3. Beat granulated sugar and remaining 1/2 cup butter on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk mixture alternately, beginning and ending with flour mixture, just until flour is incorporated. Spread over oranges and cranberries.
  4. Bake until a toothpick inserted in center comes out clean, 40 to 50 minutes. Cool in skillet on a wire rack 10 minutes, then invert onto a serving platter to cool.
  5. Serve warm or at room temperature.

 

Here’s the link to the original site

http://www.countryliving.com/food-drinks/recipes/a40040/upside-down-orange-cranberry-cake-recipe/

Spice Layer Cake

Serve this gorgeous spice cake for a festive, fall dessert.
Get the recipe.

Ingredients

  1. Cooking spray
  2. 3 c. all-purpose flour, spooned and leveled, plus more for pans
  3. 1 1/2 tsp. Kosher salt
  4. 1 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1 tsp. ground ginger
  7. 1 tsp. ground cinnamon
  8. 1 tsp. ground cardamom
  9. 1/4 tsp. ground cloves
  10. 1/4 tsp. ground nutmeg
  11. 1 c. unsalted butter, at room temperature
  12. 1 c. packed light brown sugar
  13. 3 large eggs
  14. 1 c. unsulphered molasses
  15. 1 1/4 c. Buttermilk
Cinnamon-Cream Cheese Frosting
  1. 8 oz. cream cheese
  2. 1/2 c. (1 stick) unsalted butter, at room temperature
  3. 1 1/2 tsp. pure vanilla extract
  4. 1/2 tsp. Kosher salt
  5. 1/4 tsp. ground cinnamon
  6. 5 c. confectioners’ sugar
Caramel Acorns and Piecrust Leaves
  1. Packaged caramels
  2. Dark chocolate, melted
  3. Pretzel sticks
  4. Pie dough scraps

Instructions

  1. Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; line with parchment paper, and grease paper.
  2. Make the Cake: Whisk together flour, salt, baking powder, baking soda, ginger, cinnamon, cardamom, cloves, and nutmeg in a bowl.
  3. Beat butter and brown sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Beat in molasses. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Divide batter among prepared pans.
  4. Bake until a toothpick inserted in centers comes out clean, 30 to 35 minutes. Cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
  5. Make the Frosting: Meanwhile, make Cinnamon-Cream Cheese Frosting: Beat cream cheese, butter, vanilla, salt, and cinnamon on medium speed with an electric mixer until smooth, 2 to 3 minutes. Gradually beat in confectioners’ sugar, scraping down bowl as needed, until well blended and smooth.
  6. Frost Cake: Place one layer on a cake plate and frost top with 3/4 cup frosting. Repeat two more times. Add a thin layer of frosting to sides.
  7. Make Caramel Acorns and Piecrust Leaves: Shape packaged caramels into acorns. Dip tops of acorns into melted dark chocolate. Coat chocolate in finely crushed stick pretzels. Insert a 3/4″ piece of stick pretzel into the top to create a stem. Use leaf-shaped cookie cutters to cut shapes from pie dough scraps. Bake at 350 degrees F until golden. Let cool and garnish cake.

 

Here’s the link to the original site

http://www.countryliving.com/food-drinks/recipes/a40041/spice-layer-cake-recipe/

Andes Chocolate Cake

Andes Mint Cake Slice Vertical

Ingredients

  1. devil’s food cake mix
PEPPERMINT BUTTERCREAM
  1. 1 c. unsalted butter, softened
  2. 4-5 c. powdered sugar
  3. 1 tsp. peppermint extract
  4. 4-6 drops green gel food coloring, optional

 

CHOCOLATE GANACHE
  1. 1 pt. heavy cream
  2. 24 oz. semisweet chocolate chips
  3. 1 c. Andes mints, plus more for garnish

Instructions

  1. Bake two 9″ round layers of chocolate cake according to box instructions. Let cool completely.
  2. Make ganache. Make the Ganache: Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
  3. Cream together all buttercream ingredients in a large bowl until light and fluffy, adding more powdered sugar if the frosting is too loose. Add food drops and stir until evenly combined. Add more until you reach your desired color.
  4. Top one round cake with peppermint buttercream, then place the second cake on top of it. Frost the top and sides of the with ganache. Garnish the bottom of the cake with Andes mints. Top with chopped mints. Serve.

 

Here’s the original link to the site.

http://www.delish.com/cooking/recipe-ideas/recipes/a50654/andes-chocolate-cake-recipe/?src=socialflowFB

Raspberry Pink Velvet Cake with Raspberry Cream Cheese Frosting

Ingredients

Raspberry Pink Velvet Cake
  1. Cooking spray
  2. 3 c. cake flour, spooned and leveled, plus more for pans
  3. 1 tbsp. baking powder
  4. 1/2 tsp. Kosher salt
  5. 1 c. (2 sticks) unsalted butter, at room temperature
  6. 2 c. granulated sugar
  7. 4 c. fresh raspberries, divided, plus more for decorating
  8. 4 large eggs
  9. 2 tsp. pure vanilla extract
  10. 3/4 c. Buttermilk
  11. 3 drops pink food coloring, optional
  12. 3 tbsp. seedless raspberry preserves
  13. Raspberry Cream Cheese Frosting
  14. meringue kisses and edible flowers, for decorating
Raspberry Cream Cheese Frosting
  1. 1/2 c. (1 stick) unsalted butter, at room temperature
  2. 4 oz. cream cheese, at room temperature
  3. 1/4 c. fresh raspberries
  4. 1 tsp. pure vanilla extract
  5. 1/2 tsp. Kosher salt
  6. 3 c. confectioners’ sugar

Instructions

  1. Preheat oven to 350°F. Grease and flour 3 (8-inch) cake pans. Whisk together flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar on medium speed with an electric mixer until light and creamy, 1 to 2 minutes. Add 1 cup raspberries, and beat until smooth, 15 to 20 seconds. Add eggs, one at a time, beating until blended after each addition (mixture will look curdled). Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Mix in food coloring, if desired. Divide batter among prepared pans.
  3. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes, then invert onto wire racks to cool completely.
  4. Toss together preserves and remaining 3 cups raspberries in a bowl. Place one layer on a cake plate and top with 1/2 of the preserve mixture; repeat one more time. Top with remaining cake layer. Frost top and sides of cake with frosting. Decorate with meringue kisses, edible flowers, and raspberries.
  5. To make the frosting, beat butter and cream cheese on medium speed with an electric mixer until creamy, 1 to 2 minutes. Beat in raspberries, vanilla, and salt, until raspberries are broken down, 15 to 20 seconds. Reduce mixer speed to low and gradually add confectioners’ sugar until blended and smooth after each addition, 45 seconds to 1 minute.

Here’s the link the original site

http://www.countryliving.com/food-drinks/recipes/a41986/raspberry-pink-velvet-cake-recipe/?visibilityoverride

Buttermilk-Blueberry Breakfast Cake

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Ingredients

 

  1. ½ cup unsalted butter, room temperature
  2. 2 tsp. lemon zest or more — zest from 1 large lemon
  3. ⅞ cup* + 1 tablespoon sugar for sprinkling
  4. 1 egg, room temperature
  5. 1 tsp. vanilla
  6. 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
  7. 2 tsp. baking powder
  8. 1 tsp. kosher salt
  9. 2 cups fresh blueberries
  10. ½ cup buttermilk**

    * ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.**

Instructions

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Here’s the link to original site

https://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/