Cake Recipes - Grandbaby Cakes

Salted Caramel Gooey Brown Butter Cake

Jocelyn (Grandbaby Cakes) — Mon, 18 Nov 2024 15:00:00 +0000

Buckle up for this one because my Gooey Brown Butter Cake is about to make ya weak in the knees! It has a brown butter cake layer that’s rich and nutty, and a sweet, creamy layer of cream cheese and caramel sauce on top that’s baked until it’s just set, so you get that perfect jiggle. I ain’t playin’ when I say this cake’s got it all, boos!

If you haven’t experienced the magic of brown butter yet, where you been?! Brown butter is life boos, plain and simple. That nutty, caramelized flavor is somethin’ else, and it turns the cake layer of this recipe into a total showstopper. But let’s not sleep on the gooey top layer tho! It’s creamy, caramel-y, and y’all, when it meets that buttery base… The perfect match. I could go on and on but I don’t wanna spoil the whole experience, you just gotta try it for yourself!

The Lowdown on This Gooey Brown Butter Cake

Cuisine Inspiration: Southern Dessert Dreamin’

Primary Cooking Method: Baking

Dietary Info: Vegetarian, but not exactly diet-friendly. Some things are just worth it boo!

Key Flavor: Rich, decadent, and melt-in-your-mouth brown butter and salted caramel

Skill Level: So easy!

Two Layers, One Easy Recipe

I know two layers might sound like a lot, but it ain’t nothing to stress over! You’ll have the batter whipped up and layered in zero time, and then it’s just a waiting game while it bakes.

Sea Salt Finish

Don’t skip the sprinkle of flaky sea salt at the end, y’all. It pulls all those flavors together and adds a lil’ crunch. SO good!

Perfect for Any Occasion

Whether it’s a holiday, birthday, or just a regular ol’ Tuesday, this brown butter cake is the ultimate crowd-pleaser. I’ve yet to meet the first person who doesn’t like it!

Ingredients you’ll need to make Gooey Brown Butter Cake

For the Brown Butter Cake Layer

Unsalted Butter: We’re browning this butter to get that nutty, deep flavor.
Yellow Cake Mix: I like to keep it simple with a boxed mix, but you could whip up a homemade yellow cake batter.
Eggs: To bring everything together and keep that salted caramel butter cake layer light and fluffy.

For the Gooey Top Layer

Cream Cheese: We’re going full-fat for that creamy, dreamy texture, but you could swap in a lighter version if you want.
Confectioners’ Sugar: Helps sweeten things up without being gritty.
Eggs: Yep, more eggs! They give that gooey layer the perfect set.
Caramel Sauce: I love me some Mrs. Richardson’s for that sweet, buttery goodness, but you can make your own caramel sauce (here’s a vegan version too!).
Vanilla Extract: If you have it, pure vanilla extract is always best.
Powdered Sugar (for garnish): Just a lil’ dusting on top to make it pretty.
Flaky Sea Salt (for garnish): It’s the perfect finish, don’t skip it boo!

How to make Gooey Brown Butter Cake

Add unsalted butter to a small 1-quart saucepan and cook over medium low until it melts and starts to bubble.

Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty, about 6-8 minutes. Remove from heat and set aside to cool.

Add yellow cake mix, eggs, and cooled brown butter to a large bowl.

Whisk until it comes together into a thick batter.

Spread batter evenly into prepared springform pan.

Add cream cheese and confectioners’ sugar to the bowl of a stand mixer fitted with a whisk attachment.

Mix on low speed for about 1 minute, until combined and smooth. Continuing on low speed, add in eggs one at a time, allowing each to fully incorporate and scraping down the bowl between each egg.

Increase speed to medium and add in caramel sauce and vanilla.

Mix until smooth, about 1 minute.

Pour cream cheese mixture on top of brown butter cake layer. Gently tap pan on counter two or three times to release air bubbles.

Place in oven and bake until edges brown and start to pull away from the sides of the pan and the center is gently jiggly, 35-38 minutes.

Remove cake from oven and let sit in pan for 10 minutes. Carefully remove the ring around cake, and garnish by sprinkling powdered sugar over the top. For each slice you serve, drizzle with caramel sauce then sprinkle with flaky sea salt. Enjoy warm!

What to serve with salted caramel butter cake

Whipped Up: Add some fluffy whipped cream on the side! Homemade or store-bought, it’s all good.
Ice Cream: This brown butter caramel cake’s callin’ for a scoop (or two!) of your favorite ice cream. Vanilla bean, sweet potato, or raspberry ice cream would be perfect matches.
Cool & Creamy: Lemonade sorbet or mango sorbet are perfect lighter options to follow this rich, gooey brown butter cake.
Classic Sips: A warm mug of French hot chocolate, a cup of strong coffee, or even a little glass of hot buttered rum on the side will make you feel right at home.

This chicken fried steak is crunchy, crispy, flavorful and tender. You’ll love this recipe, boos!

This corn pudding is the perfect Southern souffle style casserole that bakes with simple ingredients to the most heavenly cheesy fresh corn side dish ever!

This harvest fall salad tossed in apple cider vinaigrette is made with fresh greens, crisp Autumn fruit, smoky bacon, tangy feta and sweet-sticky cider dressing.

This homemade garlic bread is buttery, garlicky, crunchy and addictive and not to mention super easy to make.

Recipe Substitutions

Cake Mix: Switch up the yellow cake mix with vanilla, spice, or even banana cake mix for a flavor swap.
Cream Cheese: I always say go with full-fat for that full creamy goodness, but you can definitely use low-fat.
Powdered Sugar: You can make your own by blending granulated sugar with a bit of cornstarch. Here’s the link to my easy recipe for that!
Butter: Salted butter works too, just skip the extra pinch of salt so your brown butter cake doesn’t end up tasting weird.

Recipe Variations and Additions

Make It Vegan: Swap the butter, cream cheese, and caramel sauce for vegan options. Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs, and boom, a vegan-friendly gooey brown butter cake!
Banana Twist: Mash up a banana and mix it into the cake layer. You’ll get a moist, slightly fruity cake.
Switch Up The Salt: Instead of flaky sea salt, you can use Himalayan pink salt or kosher salt for a different finish.
Flavor Boost: For a fall-inspired flavor, try adding a teaspoon of cinnamon or nutmeg to the cake mix.

Expert Tips and Tricks for making the best brown butter cake recipe

Don’t Rush the Brown Butter: Let that butter brown slowly over medium-low heat. You want a deep golden color and a nutty smell. If you rush it, you might burn it!
Room Temp Everything: Make sure your butter, eggs, and cream cheese are all room temperature. Cold ingredients don’t blend as smoothly.
Don’t Overbake: Keep an eye on that cake! You want the top to be jiggly when you take it out. If you overbake it, you’ll lose that signature gooey texture.
Let It Rest: Once you take the cake out of the oven, give it 10 minutes to cool in the pan before removing the ring. This will help the layers set without falling apart.

How to store Gooey Brown Butter Cake

Once it’s cooled, cover your cake tightly with plastic wrap or aluminum foil and pop it in the fridge. Yup, it’s that easy to store!

How long will Gooey Brown Butter Cake last in the fridge?

In the fridge, this cake will stay fresh for up to 4 days. After a few days, it’ll still taste great, but the gooey texture starts to firm up a bit.

Can I freeze brown butter caramel cake?

You can freeze this bad boy! Wrap it tightly in plastic wrap and then foil (double layer, y’all!). It’ll stay fresh in the freezer for up to 2 months. Pro tip: Freeze individual slices so you can grab a piece whenever the craving hits, no need to thaw the whole thing! Just wrap each slice in plastic wrap and foil, or pop ’em in a freezer-safe bag. You’ll thank me later!

Frequently asked questions

What if I don’t have a springform pan?

No worries boo! You can use a regular 9-inch cake pan lined with parchment paper to make it easier to get the cake out. You might need to run a knife around the edges before flipping it out gently.

Can I add other toppings besides caramel and sea salt?

Oh yes! You can get creative with toppings like chocolate ganache, toasted coconut, or even some fresh berries.

My top layer sunk in the middle. What happened?

That’s usually a sign the cake was underbaked. You want the edges set and the center still jiggly, but if the middle is too wet, give it another few minutes in the oven next time.

Y’all, if you ain’t convinced yet, this Gooey Brown Butter Cake is gonna change your dessert game foreva! With that nutty brown butter base, creamy salted caramel top, and just the right amount of gooey deliciousness, it’s seriously irresistible. So go ahead, whip it up, and don’t blame me when your fam keeps asking for more!

More Brown Butter Recipes

Salted Caramel Gooey Brown Butter Cake

This salted caramel brown butter cake is rich, decadent and will have ya lickin' the plate clean!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Cooling Time 10

Total Time 1 10

Servings slices

Calories 402kcal

Author Jocelyn Delk Adams

Equipment

Ingredients

For the Brown Butter Cake Layer

½ cup unsalted butter
1 box yellow cake mix 13.5 ounce
2 large eggs room temperature

For the Gooey Top Layer

8 ounces cream cheese room temperature
2 cups powdered sugar
2 large eggs room temperature
¼ cup caramel sauce plus more for garnish (My favorite is Mrs. Richardson’s)
1 teaspoon pure vanilla extract
powdered sugar for garnish
flaky sea salt for garnish

Instructions

For the Brown Butter Cake Layer

Preheat oven to 350F. Prepare a 9-inch springform pan with nonstick baking spray (bottom and sides), then layering with a round of parchment paper, then spray again.
In a small 1-quart saucepan, add unsalted butter and cook over medium low until it melts and starts to bubble. Continue cooking until bubbling subsides and butter turns brown and smells fragrant and nutty, about 6-8 minutes.
Remove from heat and set aside to cool.
In a large bowl, whisk together yellow cake mix, eggs, and cooled brown butter until it comes together into a thick batter.
Spread evenly into prepared springform pan.

For the Gooey Top Layer

In the bowl of a stand mixer fitted with a whisk attachment, add cream cheese and powdered sugar. Mix on low speed for about 1 minute, until combined and smooth.
Continuing on low speed, add in eggs one at a time, allowing each to fully incorporate and scraping down the bowl between each egg.
Increase speed to medium and add in caramel sauce and vanilla until smooth, about 1 minute.

To Assemble

Pour cream cheese mixture on top of brown butter cake layer. Gently tap pan on counter two or three times to release air bubbles.
Place in oven and bake until edges brown and start to pull away from the sides of the pan and the center is gently jiggly, 35-38 minutes. Do not overbake or you lose the gooey texture.
Remove cake from oven and let sit in pan for 10 minutes. Carefully remove the ring around cake.
Garnish by sprinkling powdered sugar over the top. For each slice you serve, drizzle with caramel sauce then sprinkle with flaky sea salt. Enjoy warm!

Notes

Don’t Rush the Brown Butter: Let that butter brown slowly over medium-low heat. You want a deep golden color and a nutty smell. If you rush it, you might burn it!
Room Temp Everything: Make sure your butter, eggs, and cream cheese are all room temperature. Cold ingredients don’t blend as smoothly.
Don’t Overbake: Keep an eye on that cake! You want the top to be jiggly when you take it out. If you overbake it, you’ll lose that signature gooey texture.
Let It Rest: Once you take the cake out of the oven, give it 10 minutes to cool in the pan before removing the ring. This will help the layers set without falling apart.

Nutrition

The post Salted Caramel Gooey Brown Butter Cake appeared first on Grandbaby Cakes.

Hummingbird Cake Recipe

Jocelyn (Grandbaby Cakes) — Wed, 13 Nov 2024 15:00:00 +0000

Y’all I’m bringing straight up fire with my homemade Hummingbird Cake recipe. It’s next level moist and and tender while being filled with ripe bananas, sweet pineapple and crunchy pecans. And of course, I went all out topping the whole thing with rich pineapple hinted cream cheese frosting. It’s literally the icing on the cake. One bite will knock your socks off boos.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Made this for my coworkers. It was divine!! Was insanely good! 100% recommended”

—BROOKE R.

Hummingbird cake is one of those off the grid Southern faves that doesn’t get the amount of shine it deserves. It’s hitting with so many delish flavors and textures with bananas, pineapple and the crunch of pecans. I also believe in a bomb frosting, and this pineapple cream cheese frosting is the ultimate finisher. This cake was a huge hit when I shipped it through my partnership with Williams Sonoma, so I know you will absolutely love it! Let’s get into it.

The Lowdown of The Best Hummingbird Cake Recipe

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with ingredient swaps

Key Flavor: Tropical vibes with a mix of warm spices, banana and pineapple notes throughout.

Skill Level: Intermediate (bring on those baking skillz)

Super Moist and Flavorful

No dry texture around these parts! This cake is incredibly moist, thanks to the perfect balance of ingredients like crushed pineapple and mashed bananas. And that smooth, tangy cream cheese frosting perfectly balances the sweetness of the cake.

Full of Southern Charm

This cake carries the essence of the South in every bite, promising a cozy, comforting experience reminiscent of grand family gatherings. Just like this Hummingbird Bread, you will get a full dose of the South boo.

Celebrate Good Times, Come On!

This cake is ideal for birthdays, holidays, or just a weekend treat! For reals, it’s always ready to make an occasion special and sweet.

Ingredients To Make Southern Hummingbird Cake

All-purpose flour: This versatile staple gives structure and a tender crumb to the cake, plus its probably already in your pantry.
Granulated sugar: This gives the ultimate sweetness to this cake and helps to bring out the natural flavors of the fruits and spices.
Ground cinnamon: Cinnamon has a warm, woodsy, and spiced essence that creates the perfect aromatic vibe.
Baking soda: Just a little of this leavening agent makes this cake rise to fluffy perfection!
Salt: This enhances all the flavors in the cake, balancing out the sweetness and adding depth to each bite.
Eggs: This helps bind our cake, giving cake structure, stability and richness.
Vegetable oil: This is one of our keys to a moist and tender cake.
Vanilla extract: A few drops of this fragrant essence add a heavenly floral aroma and enhance the overall flavor.
Crushed pineapple with juice: The pineapple adds a balance between sweet and tart as well as extra pops of moisture.
Ripe mashed bananas: Just like in banana bread, bananas layer in moisture and caramelized sweetness.
Chopped pecans (optional): These give us a crunchy yet smooth textural element.

How To Make Hummingbird Cake

In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.

Next, whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined.

The final batter will be nice and thick.

Evenly divide the batter into prepared cake pans.

Bake for 24-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pans and cooling.

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

Next, slow down the mixer and carefully add in the confectioner’s sugar.

Add in pineapple juice and vanilla.

Continue whipping until it is smooth, light and a fluffy frosting.

Level the cakes and slice each layer into two layers making a total of four layers. Add frosting to first layer.

Continue layering and adding frosting in between those layers.

Finally spread frosting all over the cake and add pecans to garnish if you want. Then serve it up!

How to Serve this Easy Hummingbird Cake

Dollop it Up: If you’re looking for a simple light and airy pairing, a dollop of fresh whipped cream is the way to go.
A La Mode: You can always go classic with a scoop of vanilla ice cream or go with something more fun like a scoop of banana pudding ice cream or pineapple whip.
Southern Comfort Dinner: Make some fried pork chops, candied sweet potatoes, turnip greens and Jiffy cornbread to serve along with this cake.
Spring Sunday Supper: Serve up some delish ambrosia salad, sheet pan salmon with tomato cucumber salad on top along with braised cabbage and corn fritters.

This honey glazed ham has an irresistible sauce that will make you weak in the knees. It’s the perfect main for this menu.

These honey glazed carrots are easy to make and absolutely delish as a side dish.

Cheesy scalloped potatoes are incredibly indulgent and the most delish starch item for the menu.

These Southern yeast rolls are so tender and light as a feather. This are great to enjoy before getting into your hummingbird cake dessert.

Recipe Substitutions

Coconut: If you’re allergic to nuts or just don’t like them, go with shredded coconut instead of chopped pecans. Toast the coconut for a few minutes until golden brown for an extra burst of flavor.
Granulated Sugar: Add more depth by replacing the sugar with homemade brown sugar instead.
Cinnamon: Replace with ground nutmeg or swap in more intensity with an apple pie spice or pumpkin pie spice blend.
All Purpose Flour: Make your cake even more tender by swapping in homemade cake flour.
Confectioner’s Sugar: You can make your own homemade powdered sugar with granulated sugar and a blender boo! Get to it!

Recipe Variations and Additions

Carrot it Up: Love carrot cake? Combine the best of both worlds boos! Add some shredded carrots to the batter to add a splash of vibrant color and bomb sweetness.
Get Fruity: Intensify the fruity experience by spreading a layer of mango preserves, lemon curd or strawberry preserves between the cake layers.
Dried Fruit: Sprinkle some chopped dried fruit (such as apricots, pineapple, or mango) on top of the cream cheese frosting for a colorful and chewy topping.
Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still be delish.
Drizzle It Up: Add a drizzle of an easy caramel sauce over the top of your cake for some depth.

Expert Tips and Tricks For Making The Best Old Fashioned Hummingbird Cake Recipe

Measure Properly: When using measuring cups, use the “spoon & level” method. Simply use a spoon to scoop the ingredients into the measuring cup. Do not pack down or tap the measuring cup, and use the back of a knife to level off the excess.
Don’t Over-Mix, Don’t Under-Mix: Make sure you’re mixing any cake batter just until the ingredients are combined. Over-mixing will knock out the air and replace it with gluten. That means tough, dense Hummingbird Cake.
Go Ripe: I would suggest using overripe bananas (ones with a brown-spotted exterior) for a deeper flavor in this cake.
Pineapple Moisture Trick: After draining the crushed pineapple, reserve a tablespoon or two of the juice. Sprinkle this pineapple juice over each layer of the cake before frosting. It’ll infuse the layers with extra pineapple goodness and keep everything beautifully moist.

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.

Frequently Asked Questions

Can I make this hummingbird cake recipe in advance?

For sure boos! You can bake it a day or two in advance, store it in a cake container at room temp, and it will still be fresh and delish.

I don’t like pecans. Can I leave them out?

Absolutely boos! If you’re not a fan of pecans or have nut allergies, you can easily omit them from the recipe.

Help! My buttercream is a bit too thin!

If your frosting seems too thin, pop it in the fridge to let it stiffen more before frosting the cake. If it still seems too thin, add more powdered sugar to stiffen it up until it reaches the consistency you like.

Y’all, this hummingbird cake is a true Southern masterpiece that deserves a spot in your recipe collection! With its tropical flavors, moist crumb, and creamy frosting, it’s a cake that brings a burst of joy to any occasion you serve it at. So, don’t be shy – grab a fork and get ready to savor the sweet blend of ripe bananas, juicy pineapple, and nutty goodness in every slice!

More Southern Cake Recipes

Hummingbird Cake Recipe

This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting!

Course Dessert

Cuisine American, south, Southern

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 444kcal

Author Jocelyn Delk Adams

Equipment

Ingredients

For the Cake

3 cups all purpose flour
2 cups granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 large eggs beaten
1 1/4 cup vegetable oil
2 tsp vanilla extract
8 oz crushed pineapple with juice
1 3/4 cup ripe mashed bananas about 4-5 bananas
1 cup chopped pecans if desired

For the Cream Cheese Frosting

1 cup unsalted butter room temperature
8 oz cream cheese room temperature
3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
pinch of salt
2 tsp pineapple juice
2 tsp vanilla extract
1/4 cup finely chopped pecans for garnish if desired

US Customary – Metric

Instructions

For the Cake

Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.
Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.

For the Frosting

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.

To Assemble

Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).
Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.

Notes

How To Store Hummingbird Cake

Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.

How Long Will Hummingbird Cake Last In The Fridge?

This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.

Can I Freeze Hummingbird Cake With Cream Cheese Frosting?

Nutrition

The post Hummingbird Cake Recipe appeared first on Grandbaby Cakes.

Red Velvet Cake

Jocelyn (Grandbaby Cakes) — Mon, 11 Nov 2024 15:00:00 +0000

Y’all if you are looking for an authentic Southern red velvet cake, you have come to the right place. This baby is a showstopper! It’s got moist tender layers with a hint of cocoa in the mix. They are the perfect foundation for a creamy cream cheese frosting that’s tangy and the perfect contrast to the flavors in the cake. You will want to lick the spoon (no judgement here!) For real, this is the best red velvet cake recipe out there! Get into it!

Y’all there is something super special about red velvet cake boos. It has subtle chocolate flavor in a melt-in-your-mouth package. Then it’s topped off with a smooth and creamy cream cheese buttercream that makes red velvet the ultimate Southern treat. Whether you make it for a holiday, birthday or any special occasion you can think of, it is guaranteed to wow anyone who is at the table. Let’s get into it!

The Lowdown on The Best Red Velvet Cake Recipe

Cuisine Inspiration: Southern classic

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Velvety smooth rich cake with just a whisper of chocolate wrapped in tang creamy frosting

Skill Level: Intermediate (Bring on those cake icing skillz)

Velvety Texture and Flavors

This super moist cake practically melts in your mouth with just a hint of chocolate flavor that isn’t overpowering. And when you add that frosting? Baby it sets the whole thing off!

Straight Showstopper

This cake is a head-turner boos. That red color just pops and stuns with each glance. It’s perfect for pulling out for any holiday or special occasion you can dream up!

As Authentic As They Come

Red velvet cake is a whole Southern mood, and it must be done correctly. This straightforward recipe helps you nail this recipe the right way.

Ingredients you’ll need to make authentic red velvet cake

Flour and Cocoa Powder: All-purpose flour provide the cake structure, while just a touch of cocoa powder brings in that signature red velvet chocolate vibe ya dig?
Sugar: Granulated sugar helps sweeten the package while balancing out the tanginess from the buttermilk and vinegar.
Leavening and Vinegar: Baking soda teams up with apple cider vinegar for the perfect rise, giving you that fluffy texture and light rise.
Oil and Buttermilk: Vegetable oil is neutral so the rest of the ingredients shine but it keeps the cake super moist while the buttermilk adds richness and a slight tang to the batter.
Eggs: These are the ultimate binders bringing everything together as well as good ole fashioned richness.
Coffee: We deepen that cocoa flavor with a bit of strong coffee. But don’t worry, you won’t taste the coffee boos.
Vanilla: Just a little brings warmth and aromatic essence to the cake batter and cake frosting.
Red Food Coloring: Can’t have red velvet without the bold, vibrant hue. Feel free to use liquid, gel or even some bomb natural versions in the market.
Butter and Cream Cheese: Unsalted butter and cream cheese are the ultimate combo for creating a rich, creamy, and perfectly tangy frosting.
Confectioner’s Sugar: This sweetens and stiffens up the frosting giving that silky-smooth finish.
Salt: Just a pinch balances out the sweetness and enhances all those flavors in the mix

How to make Red Velvet Cake

Add flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed in your stand mixer.

Slowly add the oil and buttermilk.

Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Slowly add the coffee, vanilla extract, vinegar, and food coloring.

Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

Evenly pour the batter into prepared pans with a nonstick method.

Bake in a 325°F preheated oven for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.

Next, slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Add salt and vanilla extract and continue whipping until it is smooth.

Spread just the top of one layer (chilled) with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting.

Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature.

What to serve with Moist Red Velvet Cake

Dollop or Scoop it Up: Lighten up the flavors with a little fresh homemade whipped cream or a scoop of vanilla ice cream.
Drink it Up: Serving a slice with some warm French hot chocolate, wassail and homemade eggnog.
Classic Southern Supper: Fry up some fried chicken gizzards, make some chitlins, black-eyed peas and fried okra and definitely save room for dessert.

Fried turkey is perfectly seasoned and juicy. Slice it up and serve it on a plate as your holiday main dish.

Southern cornbread dressing on deck from my auntie. We make it for every single holiday without fail especially for Christmas.

Mama’s collard greens are the ultimate veggie and necessary for your holiday table.

Candied sweet potatoes better always be on my holiday soul food table for reals. Just make sure you save room for the red velvet cake at the end of the meal.

Recipe Substitutions

All-Purpose Flour: While this cake is super duper tender, you can change the texture to be even softer with a homemade cake flour.
Vegetable Oil: You can use another neutral oil like canola. You just don’t want a super strong oil like olive oil used here.
Buttermilk: You can make your own if you ran out. Just add a tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5-10 minutes until ready to go!
Apple Cider Vinegar: Replace with white vinegar.
Confectioner’s Sugar: If you ran out, you can make your own with homemade powdered sugar with granulated sugar and a blender.

Recipe Variations and Additions

Vegan: You can swap out the butter, buttermilk and cream cheese with your fave plant-based milk options. For the eggs, flax eggs or unsweetened applesauce work well.
Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still taste so bomb y’all.
Go Nutty: Add chopped pecans into the frosting for some nice crunchy texture.
Spice it Up: Add some warm spice to the batter with some cinnamon or nutmeg.

Expert Tips and Tricks for making the best red velvet chocolate cake

Go Room Temp: Make sure the buttermilk, eggs, butter and cream cheese are brought to room temperature before using so your batter is consistent and your frosting is smooth.
Don’t Overmix: Once you mix your batter, don’t overwork it or the cake will end up tough and dense from over-activating the gluten.
Chill the Layers: These cake layers are super tender so they can be very soft to work with when frosting your cake. I like to stiffen them by popping them in the freezer to get a little hard before frosting the cake.
Use Gel: If you want that super nice vibrant hue, go with gel food coloring versus liquid. Also beet juice is a nice option if you want a natural color that isn’t as bold but still gives some color.

How to store red velvet cake

Because we are using cream cheese frosting, this cake definitely needs to be refrigerated. Just keep it covered or add to a cake dome and pop in the fridge.

How long will Southern red velvet cake last in the fridge?

It should last in the fridge for up to to 3-4 days.

Can I freeze this red velvet cake recipe?

Absolutely boos! I love to freeze individual slices by adding them to a baking sheet to freeze initially for about an hour. Then I wrap them tightly in plastic wrap followed by a layer of foil. When you’re ready to get into it again, let a slice thaw in the fridge overnight and bring it to room temp before serving.

Frequently asked questions

Can I make this red velvet cake in advance?

Absolutely boos! You can make this ahead and pop in the fridge the day before you serve. Just bring it back to room temp before serving. You can also make the layers and keep in the freezer for about a month before you need.

Help! My cream cheese frosting is too runny?

If your frosting is too soft, the cream cheese or butter could be the culprit because it started out too soft. You can add more powdered sugar to it to stiffen it up or pop in the fridge to let it get firmer.

Can I make this red velvet cake without the red food coloring?

Of course, you can leave it out and it will just have a light ting of cocoa color.

Y’all this red velvet cake recipe is straight up Southern authenticity. It has all of the flavors you know and love in this classic. The subtle chocolate flavor with the mix of buttermilk and vinegar creates the ultimate texture. And that cream cheese frosting is absolutely perfect with this cake. Boos, this is the one you have been waiting for.

More Southern layer cake recipes

Red Velvet Cake

Y'all if you are looking for an authentic Southern red velvet cake, you have come to the right place. This baby is a showstopper! It's got moist tender layers with a hint of cocoa in the mix. They are the perfect foundation for a creamy cream cheese frosting that's tangy and the perfect contrast to the flavors in the cake. You will want to lick the spoon (no judgement here!) For real, this is the best red velvet cake recipe out there! Get into it!

Course Dessert

Cuisine Southern

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Author Jocelyn Delk Adams

Equipment

Ingredients

For the Cake:

2 1/2 cups sifted all-purpose flour
2 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
1 cup buttermilk room temperature
2 large eggs room temperature
1/4 cup coffee strong and hot
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
1 ounce liquid red food coloring

For the Cream Cheese Whipped Frosting:

1 cup unsalted butter room temperature
32 oz cream cheese somewhat softened but still a little stiff
7 cups confectioner's sugar to stiffen more, go up another cup
1 tsp salt
2 tsp vanilla extract

Instructions

For the Cake:

Preheat your oven to 325°F. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)
In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.

For the Cream Cheese Frosting:

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Add salt and vanilla extract and continue whipping until it is smooth.

To Assemble:

Before you start: The cake layers can be quite tender, so feel free to refrigerate them (20 to 30 minutes should do it) to firm them up and make them easier to work with when frosting.
Once the layers are completely cooled, place 1 layer on a serving plate.
Spread just the top with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting.
Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature. Store in the refrigerator or freezer.

Notes

How to store red velvet cake

Because we are using cream cheese frosting, this cake definitely needs to be refrigerated. Just keep it covered or add to a cake dome and pop in the fridge.

How long will Southern red velvet cake last in the fridge?

It should last in the fridge for up to to 3-4 days.

Can I freeze this red velvet cake recipe?

The post Red Velvet Cake appeared first on Grandbaby Cakes.

German Chocolate Cake Recipe (With How To Video)

Jocelyn (Grandbaby Cakes) — Sun, 10 Nov 2024 15:00:00 +0000

Y’all ain’t nothing like my mama’s German Chocolate Cake recipe. It’s pretty famous in my fam, and I know it will be in yours too! It’s made with layers of decadent, moist chocolate cake and frosted with two frostings: a richest buttery coconut-pecan and an indulgent chocolate. Add a little drizzle of silky ganache and this German chocolate cake will legit knock your socks off. It’s that lit boos!

They’re Lovin’ It! Here’s what They’re Sayin’:

“This cake was amazing!! My family raved about it! It disappeared soooo quickly! Great recipe! Your recipes are always flawlessly tasty!!”

—l.H.

Y’all this is legit my daddy’s favorite cake that my mama makes. He requests it each year around the holidays because he can’t get enough. It is seriously that good too! Each bite of this German chocolate cake is filled with so much flavor and moisture that you won’t even believe it! I gave it the smallest update by adding an outside layer of chocolate frosting to up the decadence even more. Get into it boos.

The Lowdown of The Best German Chocolate Cake

Cuisine Inspiration: American

Primary Cooking Method: Baking

Dietary Info: Contains nuts and dairy. Can be made gluten-free with ingredient swaps.

Key Flavor: Rich chocolate paired with coconut and pecan frosting

Skill Level: Intermediate (Bring Your A Game)

Textures and Flavors are On Point!

The undefeated combo of tender chocolate cake with coconut pecan frosting and smooth chocolate frosting is beyond your wildest dessert dreams. When you serve up velvety cake and chunky frosting, those textures hit different.

A Chocolate Lover’s Dream

I love me some chocolate and German chocolate cake is a unique yet delish way to celebrate that flavor. It’s rich and indulgent in the best way possible. It’s a straight up win for all of my fellow chocoholics.

Celebration Ready!

Whether you add some candles to the top for a bday or make it for your boo thang for an anniversary, this cake steals the spotlight!

Ingredients You’ll Need to Make German Chocolate Cake Recipe

For the Cake Base:

Baking Chocolate: The soulful base gives our cake its rich cocoa vibes!
Boiling Water: It helps melt down that chocolate goodness.
Unsalted Butter: Butter gives our cake that richness and lush texture.
Granulated & Light Brown Sugar: This sweet duo adds depth and a caramel hint with the touch of molasses.
Eggs: Yolks give us richness while whites whip up lightness and structure.
Cake Flour: This is the fluffy secret to our cake’s perfect crumb.
Baking Soda & Salt: These give our cake a nice lift and enhance all the flavors balancing that sweetness.
Buttermilk: This gives a lil’ tang and a whole lot of moisture!
Vanilla Extract: This adds a sweet aromatic touch.

For the Icing on the Cake:

Evaporated Milk & Brown Sugar: Creamy and sweet, this is a match made in icing heaven boos.
Egg Yolks: This stay giving all the richness. Richness alert!
Unsalted Butter: When we need to kick in that cream flavor, this is the key.
Salt & Vanilla Extract: Flavor amplifiers on deck!
Flaked Coconut & Chopped Pecans: This gives us texture and tropical vibes, all in one!

How To Make German Chocolate Cake

Melt chopped chocolate in boiling water.

Whisk until smooth perfection. Let it chill a bit.

Whip butter and sugars until they’re light and fluffy.

Introduce egg yolks one at a time.

Blend in the cooled chocolate.

Mix up the flour, baking soda, and salt.

Take it slow and mix in the flour combo.

Follow up with buttermilk and vanilla.

Fold in stiff egg whites to make the batter light.

Divide batter evenly into cake pans.

Bake in 350°F oven at 35-40 minutes or until a toothpick inserted into the center comes out clean.

In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.

Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally.

Stir until the frosting is very spreadable.

Mix butter, confectioner’s sugar and cocoa powder to make the outside frosting.

Whip until silky and smooth.

Bring the heavy cream to a boil on the stovetop then pour it over the chocolate.

Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.

Place a layer rounded side down, on a cake plate. Use your spatula and spread 1/3 of the filling over the layer.

Add second layer, rounded side down; spread with 1/3 of the filling.

Add third layer, rounded side up; spread with remaining filling.

Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.

How to Serve German Chocolate Cake

Garnish with Extra Pecans: Jazz the cake up by adding some candied pecans on top.
Add a Dollop: Add some fresh whipped cream to each slice.
Comfort Food Dinner: Serve up this classic pot roast, honey glazed carrots and a side of Velveeta mac and cheese but make sure to leave room for this dessert.
Elegant Dinner Party: Make these delish braised short ribs, garlic mashed potatoes, potato rolls and white cheddar macaroni and cheese.

Prime rib is as fancy as it comes when serving up a holiday feast.

This horseradish sauce is super flavorful and the perfect side to dip your rib in.

Potato stacks look stunning and special just like this German chocolate cake.

Balsamic glazed brussels give you some greens before you dive into this cake for dessert.

Recipe Substitutions

Pecans: Walnuts or hazelnuts can be delicious alternatives, and they provide a fun twist on this classic cake.
German Chocolate: Use darker chocolate for a more bitter, richer flavor. Go milkier for a cake that is sweeter and a bit lighter.
Brown Sugar: If you don’t have any, make homemade brown sugar with granulated sugar and molasses.
Buttermilk: If you’re out of buttermilk, no worries. Just add a tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for about 10 minutes.
Cake Flour: Missing cake flour? Grab some all-purpose flour and cornstarch and make homemade cake flour in a pinch.

Recipe Variations and Additions

Toast it Up: Lightly toast the nuts to bring out their natural caramel notes.
Go With White Chocolate: I’ve even seen people make this cake with white chocolate, and it is gorgeous!!
Splash in Some Flavor: Try butterscotch, coffee, maple or even orange extracts. Introducing a new flavor to your recipe will take it to the next level.
Gluten-Free: Swap out the flour with your fave 1:1 ratio gluten-free flour. The texture might change slightly but it will still be delish.

Expert Tips and Tricks

No Scrambled Eggs: When making the custard, make sure you watch it carefully. You will want to stir and be patient because you have added eggs and you don’t want them to scramble.
Do You Boos!: Feel free to also adjust the amount of coconut and pecans you add to this frosting to your liking.
Separate Properly: Make sure you do a thorough job of separating yolks from whites. If you get yolk in your whites, they won’t whip as perfectly!
Don’t Overcrowd: Bake two layers first so you don’t overcrowd your oven, then bake that final layer separately. You want to bake all of your layers on the same oven rack to ensure uniform baking.

How to Store

This cake can stay at room temp for about a day. Just make sure it’s kept in an airtight container and covered tight. If you need to store it longer, the fridge is the way to go.

How long will leftovers last in the fridge?

This cake will last in the fridge for up to 5 days. Just make sure you keep it covered. Bring it back to room temp before you serve it up.

Can I freeze it?

Absolutely boos! Make sure you wrap slices tightly in plastic wrap then in foil before you add to the freezer. It should last about 3 months. When you want to indulge, just bring it back to room temp before serving it up.

Frequently Asked Questions

Can you make this German chocolate cake ahead of time?

Yep boos! You sure can. You can store the cake in the fridge for up to 3 days before serving it up.

What can I use if I can’t find German chocolate?

You can swap in another mild sweet baking chocolate like semi-sweet chocolate. You might just need to add a smidge more sugar to mimic the sweetness.

How will I know when my cake layers are done?

Use the good ole toothpick trick! Insert it into the center of the cake, and if it comes out mostly clean, its all good boos.

Favorite Chocolate Cake Recipes

German Chocolate Cake Recipe

This Classic German Chocolate Cake Recipe is made with layers of decadent, moist chocolate cake and frosted with rich buttery coconut-pecan frosting and indulgent chocolate buttercream.

Course Dessert

Cuisine American

Prep Time 1 5

Cook Time 50

Total Time 1 55

Servings servings

Calories 700kcal

Author Jocelyn Delk Adams

Ingredients

For the Cake

4 oz baking chocolate chopped
1/2 cup boiling water
1 cup unsalted Butter room temperature
1 1/2 cup granulated sugar
1/2 cup light brown sugar
4 large eggs separated (egg yolks in one bowl and egg whites beaten until stiff peaks in another bowl)
2 1/2 cups cake flour sifted
1 tsp baking soda
1 tsp salt
1 cup buttermilk room temperature
1 tbsp vanilla extract

For the Icing

1 cup evaporated milk
1 cup brown sugar packed
3 egg yolks
1/2 cup unsalted Butter
1/2 tsp salt
1 tsp vanilla extract
1 1/3 cup flaked coconut
1 cup chopped pecans

OPTIONAL: For the Chocolate Frosting

1 1/2 cups unsalted Butter
6 cups confectioner's sugar
3/4 cup cocoa powder
1 tbsp vanilla extract
1/4 cup milk

OPTIONAL: For the Ganache

1/2 cup heavy whipping cream
1/2 cup bittersweet chocolate

US Customary – Metric

Instructions

For the Cake

Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch with non stick baking spray. Line with parchment paper if preferred.
In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool.
To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy.
Next add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.
Slow down your mixer to low speed. Whisk together flour, baking soda and salt then add to bowl in increments until smooth.
Next add buttermilk and vanilla extract and mix until smooth. Finally using a spatula, carefully fold previously separated stiff egg whites into batter.
Divide batter evenly into cake pans and bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool layers in pans for 10 minutes then remove and allow layers to cool to room temperature.

For the Icing

In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.
Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally until mixture is very spreadable.

For the Chocolate Frosting

Find the full instructions for the frosting HERE

For the Ganache

Bring the heavy cream to a boil on the stovetop then pour it over the chocolate. Mix until smooth and allow it to cool to room temperature to thicken before adding to the cake.

To Assemble

Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling. Optional: Ice sides of cake with chocolate frosting and add drip of ganache if you desire and serve.

Video

Notes

The chocolate frosting and ganache are totally optional. The classic way to ice this cake is with just using the coconut nut frosting while leaving the outsides of the cake bare.

How to Store

This cake can stay at room temp for about a day. Just make sure it’s kept in an airtight container and covered tight. If you need to store it longer, the fridge is the way to go.

How long will leftovers last in the fridge?

This cake will last in the fridge for up to 5 days. Just make sure you keep it covered. Bring it back to room temp before you serve it up.

Can I freeze it?

Nutrition

The post German Chocolate Cake Recipe (With How To Video) appeared first on Grandbaby Cakes.

Devil’s Food Cake

Jocelyn (Grandbaby Cakes) — Sun, 10 Nov 2024 15:00:00 +0000

This devilishly good Devil’s Food Cake is next-level indulgence boos! Made with decadent cocoa powder, rich sour cream, and a shot of fresh, bittersweet coffee, this fudgy devil’s food cake recipe is giving all the chocolate dessert goals. It’s so decadent, you’ll be in chocolate heaven after one bite no lie!

They’re Lovin’ It! Here’s what They’re Sayin’:

“My Dad asked for this for his birthday. It was a huge hit! ”

—JEANETTE

Devil’s food cake is legit one of my fave chocolate cake varieties. Never too sweet, always fudgy, this crazy good dessert is a classic recipe that is sure to please y’all. Treat your family, friends or neighbors to this irresistibly wicked treat! I like to serve mine up with a not-to-sweet subtle yet light Swiss meringue frosting that is on point. Get into it y’all!

The Lowdown of The Best Devil’s Food Cake recipe

Cuisine Inspiration: American Classic

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Rich Tender Chocolate Flavor

Skill Level: Easy y’all (No Sweat Fam!)

A Chocoholic’s Dream

This ain’t just cake y’all; it’s a chocolate experience that’s designed to satisfy even the most demanding chocolate lovers’ cravings.

Timeless Classic That’s Super Moist

Trends come and go, but devil food cake is forever. It’s a tried and true classic that’s been satisfying sweet cravings for generations y’all. And that texture is absolutely moist and fluffy, thanks to our secret tip: hot coffee in the batter!

The Ultimate Crowd Pleaser

Whether it’s a birthday, anniversary, or Tuesday night, this devil’s food cake steals the show. Its universal appeal makes it a safe bet for any occasion.

Ingredients You’ll Need to Make Devil Food Cake

Butter and Oil: I grab unsalted butter because it adds richness and that oil adds so much more moisture. Both together provide a perfect crumb and bite.
Sugars: I like to use a combo of light brown sugar and granulated so I get the perfect balance of sweetness plus the depth of molasses.
Eggs: These gives the devil food cake structure
Vanilla: This adds such a bomb aromatic essence to the cake.
Dutch Processed Cocoa Powder and Coffee: That powder gives rich chocolate flavor while also darkening the color of the cake and the coffee amps up the intensity even more.
Flour: This is the foundation of our cake.
Leavening: We get a nice little rise from baking soda and baking powder. It gets nice and fluffy y’all.
Salt: This helps balance all of the sweetness and enhance everything.
Sour Cream: That tangy richness keeps the cake super moist and tender.

How to Make Devil’s Food Cake

Sift the flour, baking soda, baking powder, and salt.

Once sifted together, set aside.

Mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.

On low speed, add the eggs, on at a time.

Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.

In a small bowl, whisk together the cocoa powder and hot coffee until smooth.

With the mixer on low, add the chocolate mixture to the batter.

Turn the mixer to low, , slowly add half of the flour mixture to the batter.

Then add all the sour cream.

Finally add the remaining flour mixture and fold with a spatula until combined.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, then turn the cakes out onto a wire rack and cool completely.

Slice each cake layer in half horizontally. Place the bottom of the first cake, cut side up, on a flat serving plate and spread 1 cup of frosting on the top.

Place the top of the first cake, cut side down, on top and spread another 1 cup of frosting on top.

Next, place the top layer of the second cake on top, cut side up, and frost with another 1 cup of frosting. Finally, place the bottom layer of the second cake, bottom side up (so the top of the cake is flat). Frost the top and sides of the cake.

How to Serve this Devil Food Cake

Frost It Up: I like to contrast the rich chocolate cake with a vanilla frosting like my American buttercream or Swiss meringue buttercream options.
Add Berry Vibes: Serve each slice with fresh berries or dollop of strawberry sauce on the plates.
Dollop It Up: Add spoonfuls of whipped cream to each slice.
A La Mode: Add a delish scoop of homemade vanilla ice cream, mocha ice cream, coffee ice cream or cookies and cream ice cream.

Recipe Substitutions

Unsalted Butter: Swap in salted butter but just omit the salt in the recipe.
Sour Cream: Replace the sour cream with greek yogurt for a similar consistency.
Sugar: Swap in more all brown sugar or all granulated sugar if you don’t have both. Or if you just have granulated, make your own brown sugar by adding in molasses.
All-Purpose Flour: For a softer more tender cake, go with cake flour.

Recipe Variations and Additions

Get Chocolatey With It: Add chocolate ganache to the inside of the cake and frost with chocolate Swiss meringue buttercream and chocolate frosting.
Add Caramel: Add caramel sauce in between the layers and coat the entire cake with my caramel frosting.
Gluten-Free: Swap out the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still be fire.

Expert Tips and Tricks for Devil’s Food Chocolate Cake

Keep the Coffee Kick: Nothing makes a rich devil’s food chocolate cake recipe like that little kick of coffee y’all. It makes that chocolate stand out, and trust me, you won’t even taste the coffee boos, trust me.
Don’t Overbake: Boos, make sure you watch that bake time like a hawk so you don’t dry out your layers.
Cool Completely Before Frosting: If you don’t want a super melty cake sliding around everywhere, make sure that the cake layers have cooled completely before frosting.

How to Store Devil’s Food Cake

Make sure you wrap leftovers tightly with plastic wrap or place it in a cake carrier to keep it fresh for up to 3-4 days. If you need it to last any longer than that, add to the fridge.

Just make sure you let your devil’s food cake slices come back to room temp before you eat them.

How long will devil cake last in the fridge?

It should stay all good for up to 5 days.

Can I freeze?

Absolutely boos! Start by chilling the cake in the fridge so the frosting gets firm. Next cut slices, wrap them in plastic wrap and add to freezer bags releasing excess air. Label with the date. They should stay all good in the freezer for up to 3 months. Thaw in the fridge then bring back to room temp before you indulge again.

Frequently Asked Questions

Can I make devil’s food cake ahead of time?

Absolutely boos. You can wrap your layers super well and store in the fridge or even in the freezer then bring to room temp before frosting them.

How do I know when my devil food cake recipe is ready?

Try the good ole’ toothpick trick. Insert into the center and if it comes out clean or mostly clean, it’s good to go boos.

Can I turn this devil’s food chocolate cake into cupcakes?

Absolutely y’all. You can bake the batter in lined cupcake tins instead. Just lower the bake time.

Best Chocolate Cake Recipes

Devil’s Food Cake

A sinfully delicious Devil’s Food Cake made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. This obscenely fudgy chocolate cake takes dessert to a whole new level of decadent goodness!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Cool 30

Total Time 1 15

Servings servings

Calories 337kcal

Author Jocelyn Delk Adams

Ingredients

1 1/2 cups unsalted butter room temperature
1 1/2 cups granulated sugar
3/4 cup light brown sugar packed
4 large eggs room temperature
2 tbsp oil
1 1/2 tbsp vanilla extract
3/4 cup Dutch-processed cocoa powder
3/4 cup hot brewed coffee
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 cup sour cream room temperature
Swiss Meringue Buttercream Find the Full Recipe HERE! if desired, halve the recipe

US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Grease two 9×2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
In a small bowl, whisk together the cocoa powder and hot coffee until smooth. With the mixer on low, add the chocolate mixture to the batter.
Still with the mixer on low, slowly add half of the flour mixture to the batter, then all of the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 30 minutes, then turn the cakes out onto a wire rack and cool completely.
Slice each cake layer in half horizontally. Place the bottom of the first cake, cut side up, on a flat serving plate and spread 1 cup of frosting on the top. Place the top of the first cake, cut side down, on top and spread another 1 cup of frosting on top. Next, place the top layer of the second cake on top, cut side up, and frost with another 1 cup of frosting. Finally, place the bottom layer of the second cake, bottom side up (so the top of the cake is flat). Frost the top and sides of the cake. The cake can be stored, covered, for up to 3 days. If you use the meringue buttercream, the cake should be refrigerated; bring to room temperature prior to serving. If you use any other type of frosting (a traditional vanilla, chocolate, cream cheese, etc.), the cake can be stored at room temperature.

Notes

How to Store Devil’s Food Cake

Make sure you wrap leftovers tightly with plastic wrap or place it in a cake carrier to keep it fresh for up to 3-4 days. If you need it to last any longer than that, add to the fridge.

Just make sure you let your slices come back to room temp before you eat them.

How long will devil cake last in the fridge?

It should stay all good for up to 5 days.

Can I freeze?

NOTES: For the Frosting, you can use my Swiss Meringue Buttercream but I would halve the recipe since it makes quite a lot of frosting!

This cake naturally makes 2 layers however if you want to make 4 simple cut the two layers in half for a taller cake.

Nutrition

The post Devil’s Food Cake appeared first on Grandbaby Cakes.

Red Velvet Cake Roll

Jocelyn (Grandbaby Cakes) — Fri, 01 Nov 2024 14:00:00 +0000

Y’all this red velvet cake roll is a straight up showstopper. The moist, red velvet sheet cake layer is filled with a luxurious white chocolate raspberry buttercream filling. You can pull this baby out for any occasion from birthdays and holidays to Sunday suppers. It’s a hit in every possible way. Get into this red velvet cake roll. Trust me, you’ll become obsessed.

Let’s talk cake, boos! Holiday cake recipes are what I live for and today’s recipe is a true Christmas miracle. Y’all, this cake would even make the Grinch’s heart grow a couple more sizes!

This Red Velvet Cake Roll is light and tender but doesn’t fall apart when you roll it into a log. It’s a showstopping, flavorful dessert made in less than an hour! With each bite you’re transported to a Winter wonderland. Well, only if that wonderland includes moist red velvet cake and fluffy cream cheese frosting of course!

The Lowdown on This Red Velvet Cake Roll

Cuisine Inspiration: Southern with a Twist

Primary Cooking Method: Baking

Dietary Info: Vegetarian, Gluten Options Available

Key Flavor: Sweet, Tangy, and Berry-licious!

Skill Level: Intermediate

Red Velvet Vibes

This red velvet Swiss roll cake ain’t playin’ around, boos! We’re going full-on red velvet with buttermilk, a hint of cocoa, and that signature red color. Flavorful, moist, and ready to impress.

Showstopper Presentation

When you slice into this beauty and see those red velvet swirls with that raspberry buttercream, it’s pure cake roll goals! Fancy without being fussy.

Easy Make-Ahead Dessert

Roll it up, wrap it tight, and pop it in the fridge. It needs to chill anyway, so this is perfect for when you wanna get ahead of holiday madness!

Ingredients you’ll need to make Red Velvet Cake Roll

For the Cake

Powdered Sugar: This sweet stuff is gonna keep your cake from stickin’ when you roll it up.
Cake Flour: The secret behind the most tender, delicate crumb you’ve ever tasted.
Unsweetened Cocoa Powder: Adds that subtle cocoa flavor we love in red velvet.
Baking Powder: Helps the cake rise up nice and fluffy. Make sure it’s fresh so you don’t end up with a flat cake.
Salt: A pinch here keeps things balanced and brings out all the flavors.
Buttermilk, Vinegar, & Vanilla Extract: The trinity of tang, twang, and a touch of aromatic sweetness.
Eggs: These babies give structure and richness to your red velvet cake roll.
Brown and Granulated Sugars: Adds sweetness and depth and helps whip those eggs up fluffy.
Vegetable Oil: Keeps the cake nice and moist without adding any extra flavor.
Red Food Coloring: Gives us that classic red velvet look.

For the Buttercream

Fresh Raspberries: Brings that bright, tangy flavor to the buttercream.
White Chocolate: Adds a creamy, sweet vibe to the filling.
Cream Cheese: Keeps the filling tangy and smooth.
Unsalted Butter: Because what’s a buttercream without BUTTER? It helps make it smooth and fluffy.
Powdered Sugar: Sweetens up the buttercream without making it gritty. Make sure you sift it so it gets nice and smooth.
Pinch of Salt: Just a lil’ to bring out the sweetness and balance all that raspberry goodness.

How to make Red Velvet Cake Roll

Prep a 10 x 15-inch jelly roll pan by greasing it, lining with parchment paper, and greasing the paper again. Dust a large parchment paper or thin kitchen towel with powdered sugar. Mix dry ingredients (cake flour, cocoa powder, baking powder, salt) and wet ingredients (buttermilk, vinegar, vanilla extract) in separate bowls. In a stand mixer or using a hand mixer, beat eggs for five minutes, then gradually add brown sugar and oil. Incorporate the buttermilk mixture and red food coloring, followed by the dry ingredients, beating until smooth.

Pour the batter into the pan, bake for 11-13 minutes, then immediately roll the warm cake with the sugared paper or towel, starting at the narrow end, and let cool on a rack. Prepare the filling while the cake cools.

Blend ½ cup of raspberries until smooth, strain to remove seeds, and heat the puree in the microwave until hot. Mix in white chocolate until smooth, cool completely, then beat cream cheese in a stand mixer until smooth. Add the raspberry-chocolate mixture and beat until fully incorporated. Add butter and beat for 2 minutes, then gradually mix in powdered sugar and salt until fluffy. Refrigerate the mixture until ready to use.

Unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ¼” on each end.

Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.

Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.

Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!

What to serve with red velvet Swiss roll cake

Classic Christmas Dinner: Make it a feast with glazed ham, prosciutto wrapped beef roast, and creamy garlic mashed potatoes.
Thanksgiving Spread: Pair this beauty with roasted turkey legs, cornbread stuffing, and honey-glazed carrots.
Holiday Dessert Spread: Keep the sweets rollin’ with some classic pecan pie bars, rich orange white chocolate truffles, and soft eggnog cookies.
Southern Comfort Bake Sale: Stack your table with homemade raspberry lemon bars, gooey butterfinger brown butter cookies, and a batch of banana pudding cheesecake bars.

This boneless prime rib is crusted in a rosemary, thyme garlic herb crust and cooked until tender. Pair with au jus, creamy horseradish or both!

This white cheddar mac and cheese is a luscious, decadent side you and the family deserve to treat yourselves to!

My honey cornbread is tender, moist and almost cake-like. Made with brown butter this recipe is irresistible!

This homemade eggnog is incredibly easy to make and so dang tasty! Wonderfully thick, creamy and spiced, this recipe is gonna give that store-bought option a run for its money!

Recipe Substitutions

White Vinegar: Go with apple cider vinegar or even lemon juice. Either one will give you that tangy kick.
Red Food Coloring: Want a natural option? Try beet juice instead. It won’t be as bright, but you’ll get that pretty pink hue!
Fresh Raspberries: Frozen raspberries work just fine! Just make sure to thaw and drain them before mixing them in, or your filling will be watery.
Homemade Buttermilk: Mix 1 cup of milk (whole milk works best) with 1 tablespoon of white vinegar or lemon juice. Stir it up and let it sit for about 5-10 minutes until it thickens up a bit and gets a lil’ curdled.

Recipe Variations and Additions

Chocolate Overload: Add some mini chocolate chips to the batter for extra bursts of chocolate. You could even add them into the buttercream for double the chocolate love!
Berry Bonanza: Swap the raspberries with fresh strawberries, blackberries, or blueberries.
Boozy Cake Roll: Add a splash of raspberry liqueur to the buttercream for a grown-up red velvet cake roll.
Cream Cheese Whipped Cream: If you want a lighter cake, try replacing the buttercream with a cream cheese whipped cream. It’s less rich but still super tasty!

Expert Tips and Tricks for making the best red velvet cake roll recipe

Cleaner Ends: If you’d like the ends of your roll cake to look cleaner, use a sharp knife to slice off about ½ an inch of cake off each side. Do this AFTER refrigeration to avoid the filling squeezing out.
Use the Correct Sized Pan: A 10×15 jelly roll pan is necessary for this recipe. This ensures that the cake is the perfect thickness, which prevents breaking or cracking while rolling.
Make Ahead: Make the frosting while the cake bakes, then refrigerate it as the cake cools. This will give the filling time to firm up before spreading.
Fix It Dot Com: If the cake cracks a little, don’t worry, it’s fixable. Once the filling is added and you roll the cake back, it’ll sort of “glue” back together. Plus, any additional imperfections can be covered with a sprinkle of powdered sugar or cocoa powder!
Frosting Too Loose? Pop it in the fridge and let it firm up a bit more.

How to store Red Velvet Cake Roll

This cake can be stored in the fridge, wrapped in plastic wrap. Actually, to keep your cake as fresh as possible, I’d recommend using 2 layers of plastic wrap.

How long will Red Velvet Cake Roll last in the fridge?

This cake roll will stay delicious in the fridge for about 3-4 days. But let’s be real y’all… If it’s still hangin’ around after a few days, you must have more willpower than me!

Can I freeze red velvet cake roll with cream cheese filling?

Sure, boo! If you’d like to freeze a prepared cake roll, wrap it in plastic wrap and add an extra layer of heavy duty foil or place it in a zip top freezer bag. It will freeze for 2-3 months. Thaw in the fridge overnight before slicing and serving.

Frequently asked questions

Can I make this red velvet cake roll with cream cheese filling ahead of time?

Absolutely! You can bake the cake and make the filling ahead of time. Just let the cake cool completely, wrap it up, and pop it in the freezer. The filling can go in the fridge. When you’re ready to assemble, thaw the cake, spread the filling, roll it up, and you’re set!

Why did my cake crack when I rolled it?

Cracks usually happen if the cake cools down too much before you roll it up. Make sure you roll it while it’s still warm.

How do I know when the cake is done baking?

Give it a light touch in the center. If it springs back, it’s ready to roll! You can also stick a toothpick in the center, and if it comes out clean or with just a few crumbs, you’re good to go.

This Red Velvet Cake Roll is a holiday classic that’s sure to impress! With every bite, you’ll get that perfect combo of red velvet goodness and creamy raspberry filling. It’s a crowd-pleaser, so slice it up and watch it disappear. I know you’re gonna love it!

More Red Velvet Recipes

Let the good times roll! After you’ve made this delicious cake, go ahead and stir up more of GBC’s most ravishing red velvet recipes:

Red Velvet Cake Roll

This Red Velvet Cake Roll starts with a tender moist red velvet cake that's wrapped with a white chocolate raspberry buttercream filling.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 386kcal

Author Jocelyn Delk Adams

Equipment

Ingredients

For the Red Velvet Cake Roll

powdered sugar
3/4 cup cake flour sifted
1/4 cup unsweetened cocoa powder sifted
1 tsp baking powder
1/2 tsp salt
2 tbsp buttermilk
1 tsp white vinegar
1 tsp vanilla extract
4 large eggs room temperature
3/4 cup light brown sugar
1 tbsp vegetable oil
1 oz red food coloring

For the Raspberry White Chocolate Buttercream

1 1/2 cup fresh raspberries divided
4 oz white chocolate chopped
4 oz cream cheese room temperature
1/2 cup unsalted butter room temperature
2 cups powdered sugar sifted
pinch of salt

Instructions

For the Red Velvet Cake

Preheat oven to 350°F. Line10x15 inch jelly roll pan with parchment paper then grease with butter or shortening.
Sprinkle a large rectangle of parchment paper or a thin kitchen towel with powdered sugar and set aside.
In a small bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
In another small bowl, combine the buttermilk, vinegar, and vanilla extract.
In the bowl of a stand mixer fitted with a whisk attachment or using a large bowl and an electric hand mixer, beat the eggs with brown sugar for five minutes until fluffy and aerated. Next add in the oil then buttermilk mixture and red food coloring beating again.
Add the flour mixture in two increments and beat on low speed until well combined, about 2 minutes.
Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 11-13 minutes, or until the top of the cake springs back when touched.
Immediately turn the cake out onto the previously prepared parchment paper or kitchen towel and peel off the attached paper on the cake. Very carefully roll up the cake and paper (or towel) together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool to room temperature, about 45 minutes.
While you wait for the cake to cool, prepare the filling.

For the Raspberry white chocolate filling

Blend ½ cup of raspberries until smooth in a heavy duty blender or food processor. Press through a sieve to remove the seeds.
Pour the raspberry puree in a small microwave safe bowl and heat until hot but not boiling. Add the white chocolate and stir until smooth and combined. Allow to completely cool.
In your stand mixer, beat the cream cheese until smooth.
Add the raspberry white chocolate mixture until fully incorporated. Be sure to scrape the sides of the bowl at least once.
Add the butter and powdered sugar, in intervals of half a cup at a time, along with the salt and beat until the mixture is smooth and fluffy.
Cover and refrigerate filling until ready to use.

To Assemble

Once cake is completely cooled, unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ¼” on each end. Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.
Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!

Notes

How to store Red Velvet Cake Roll

This cake can be stored in the fridge, wrapped in plastic wrap. Actually, to keep your cake as fresh as possible, I’d recommend using 2 layers of plastic wrap.

How long will Red Velvet Cake Roll last in the fridge?

This cake roll will stay delicious in the fridge for about 3-4 days. But let’s be real y’all… If it’s still hangin’ around after a few days, you must have more willpower than me!

Can I freeze red velvet cake roll with cream cheese filling?

Nutrition

The post Red Velvet Cake Roll appeared first on Grandbaby Cakes.

Real Deal Caramel Cake

Jocelyn (Grandbaby Cakes) — Tue, 29 Oct 2024 17:24:50 +0000

There’s a reason why my Real Deal Caramel Cake is sought after by everybody on the web. It’s legit the best, hands down! It’s been the number one caramel cake recipe online for over 10 years, and here’s why! It’s got a moist buttery yellow cake base made from scratch that’s coated in the ultimate caramel icing from my Mississippi bred Aunt Beverly who handed it down to me. The icing is cooked slowly over the stove until it reaches the perfect sticky silky texture. This is about as authentic of a recipe as you will find, plus I have a video to help you along with step by step images. They don’t call it the real deal for nothin!

They’re Lovin’ It! Here’s what They’re Sayin’:

“The absolute best! Ten toes down! Make me feel like I am back down south at my cousin Bert house who kept a caramel cake on her table for every family occasion!”

—Janel robinson

Folks from the South know that an old fashioned caramel cake is a delicacy. It’s a classic that deserves time, love and true skill. It ain’t to be played around with. That’s why Southern folks know that everybody can’t make this recipe. I couldn’t wait to share this recipe with you that’s been in my family for as long as I can remember. The funny thing about caramel cake is a lot of people did not become familiar with it until the movie “The Help” mentioned it. After the movie was released in theaters, I saw tons of replicas of this classic cake online but none of these recipes were as authentic as I thought they should be. Let me show you why they call this one the “real deal”.

The Lowdown of The Best Caramel Cake

Cuisine Inspiration: Southern Classic Done the Right Way!

Primary Cooking Method: Baking and Simmering

Dietary Info: Contains Dairy and Gluten boos

Key Flavor: Buttery, Moist, Vanilla Vibes with Sweet, Gooey, Rich, Caramel Vibes

Skill Level: Intermediate to Advanced (this ain’t for the faint of heart!)

The Moistest Cake Ever

If you make this right and don’t overbake, you will have a super tender, light yellow butter cake that is the perfect foundation for that insanely addictive caramel.

A Caramel Icing that Straight Up Hits!

Listen, this icing is the thing that keeps folks coming back asking you how you made it! It takes patience and commitment. While it’s a simple recipe with simple ingredients, you gotta be all in on making it just right.

No Shortcuts!

My southern caramel cake recipe is all from scratch with no shortcuts. We play no games here. If you see one of those recipes online that tell you brown sugar goes in caramel, run don’t walk! That ain’t it boos! This is how you make caramel cake like the Southern old schoolers do.

Ingredients You Will Need To Make Southern Caramel Cake From Scatch

For the Moist Caramel Cake Batter

Butter: This is gonna give our cake that buttery, tender crumb. And it needs to be room temperature boos. Grab unsalted so you can control the salt content here.
Vegetable oil: Truth be told, butter cakes can sometimes dry out if you let them overbake slightly so I give y’all some insurance by adding just a little neutral flavored oil in to keep it moist.
Granulated sugar: Creamed with that butter, sugar gives structure and texture as well as the perfect amount of sweetness.
Flour: Cake flour is the move here so our cake doesn’t develop too much gluten and get tough. We lighten the texture by sifting it too!
Eggs: They bind the cake together and give structure while also adding rich flavor and color too! Egg yolks have more moisture than egg whites so we add a couple in.
Baking powder, baking soda and salt: These give our cake some lift so it rises and is fluffy while also providing a bit of flavor. Don’t ever forget to sprinkle a pinch of salt in any dessert you make.
Sour cream: This is gonna give this cake so much moisture and a bit of tangy flavor.
Heavy Whipping Cream: This adds more richness and moisture to our cake base.
Vanilla extract: Grab the very best you can find since the quality will dictate how much of that wonderful aromatic vanilla vibe you get in your finished product.

For the Caramel Cake Icing

Butter: We use salted here. This is the base of our caramel and nothing adds better richness than real butter.
Evaporated Milk: This is gonna give that creaminess and smooth silky texture once that caramel thickens.
Granulated Sugar: If it ain’t sticky and sweet, it ain’t caramel. Gotta add that sugar boos!
Vanilla extract: Yep, that vanilla has to show up again to enhance that final flavor with some slight aromatic notes.

How to Make Caramel Cake

Mix the butter, oil, and sugar on high until good and mixed up. We are looking for nice, light and fluffy vibes so let the mixer go for about 4-5 minutes.

Turn the mixer to medium speed and mix in the eggs and egg yolks one at a time until they are well incorporated.

Next, toss in the vanilla extract and mix again.

Sift Sift the cake flour, baking powder, salt and baking soda into a medium sized bowl then slow the mixer to slow speed.

Alternate adding in the dry ingredients with the sour cream and heavy cream then finally end with the rest of the dry ingredients.

At the end of mixing, the batter should be silky and super smooth.

PRO TIP: Don’t overmix. Once you begin adding in the dry ingredients, it’s time to relax boos. We don’t want to overact the gluten and create a tough cake texture.

Evenly pour batter into the greased up parchment lined cake pans and bake in the oven until fully baked, about 23-30 minutes.

Remove the cake pans from the oven and cool on cooling racks for 10 minutes and then remove them from the pan to continue cooling.

PRO TIP: You don’t want to overbake the cakes. I suggest checking earlier and watching closely in the last 5-10 minutes of baking so you can remove them as soon as they are done. Remember if you are using the toothpick test, a few moist crumbs are fine. It shouldn’t come out completely clean.

Add the butter, evaporated milk, and sugar to a saucepan over medium heat, mix together after it all melts.

Cook over low to medium heat for about 1 1/2- 2 hours, stirring consistently and watching the entire time to make sure it does not burn. Once it has thickened and the caramel has darkened to a beautiful golden brown, it’s good to go boos.

TOP TIP: Low and slow is the best way to achieve this perfect icing. The color will deepen and it will naturally thicken but it takes time y’all.

TOP TIP: Remember to make sure that the caramel turns the color and thick texture of the photo BELOW before stopping the heat. It should also COMPLETELY coat the back of a spoon and slowly slide off to ensure thickness.

Once cake layers are cooled, add a small dollop of icing to the center of your cake plate then place the first layer on top (no need to level the cake). This will help it stay in place. Using an offset spatula, spread a 1/4 of the caramel icing over the first layer spreading to the ends. Let it set for about 5 minutes so it can firm up just a bit.

Then carefully add the next layer and center it directly over the first layer. Repeat adding another 1/4 of the icing and spreading over it. Set another 5 minutes.

Finally repeat with the final layer of the cake adding right on top.

Spread the remaining caramel cake icing over the top and around the sides of the cake. It ain’t gotta be perfect because it’s homemade ya dig? Let it set for about 30 minutes to set then get ready to serve it up!

How to Serve Old Fashioned Caramel Cake

Ice Cream or Whipped Cream: While caramel cake can stand on its own just fine, some homemade vanilla ice cream or whipped cream on the side ain’t never hurt nobody.
Southern Sunday Supper: Homemade caramel cake is right at home after a feast of fried chicken, collard greens, candied yams, black eyed peas, and hot water cornbread.
Thanksgiving: After you’ve had your fill of fried turkey, honey glazed ham, cornbread dressing, and Southern green beans, serve this caramel cake recipe along with that Black folks sweet potato pie.
Birthday: Go against the grain and serve this for the next birthday gathering.
The Ultimate Southern Dessert Spread: Get a buffet together for a wedding shower or book club meeting and serve this up along with some Southern peach cobbler, cream cheese pound cake and hummingbird cake.

They’re Lovin’ It! Here’s what They’re Sayin’:

“We owe a debt of gratitude to Aunt Bev. Her caramel icing is the most luscious thing I’ve tasted in years – it’s worth every minute you watch it thicken. And the cake – it’s my new standard for yellow cake. Thank you for sharing this. FIVE stars and more!”

—JEAN GROW

Recipe Substitutions

Butter: If you only have unsalted, add in a pinch of salt to the icing. If you only have salted butter, omit the salt in the cake batter.
Sour Cream: If ya ain’t got sour cream lying around, sub in buttermilk or even plain greek yogurt. They will both give that wonderful tangy flavor and moisture.
Cake Flour: You can make your very own boos! Just grab all-purpose flour and cornstarch and follow these steps on how to make cake flour.
Baking Powder: No baking powder? Combine 1 teaspoon of cream of tartar with 1/4 teaspoon of baking soda to create a great substitute.

Recipe Variations and Additions

Turtle Vibes: If you love turtle candy, this can give all those vibes too. Drizzle the classic caramel cake with some smooth chocolate ganache and sprinkle on toasted pecans.
Salt it Up: Ain’t nothing like salted caramel y’all. Salty and sweet stay winning. Just add some sprinkles of sea salt over the cooled caramel icing to really amp up the salt.
Rum: Add a little rum extract to the batter to give a fun boozy note. You can toss a bit into the caramel too.
Chocolate: Change the layers to this chocolate birthday cake for a delish chocolate caramel cake that is as indulgent as they come.
Give it Fall Vibes: Either change up the cake layers to pumpkin cake layers or add some apple filling to the layers, and it’s ready for Autumn.

Expert Tips and Tricks for the Best Old School Caramel Cake Recipe

This cake recipe takes planning boos. Make sure you allow plenty of time to bake this up- at least three hours from start to finish.
Is your cake sliding? It’s because the caramel icing recipe is too thin and needs to be thickened u some.
Make sure the cakes are fully cool before icing.
After cooling the icing, if you see that it is too warm and still not completely thick enough, cool it in the refrigerator to allow it to thicken more.
Want more of a frosting texture? Some people like to take the caramel and whip it in a stand mixer to create more of a frosting rather than an icing. That is totally up to you.
Give it time to cool. I like to let it cool at least 30 minutes. It will help with frosting the cake without the icing dripping everywhere and the layers sliding too much.

How to Store Classic Caramel Cake

Room Temperature: This cake can stay at room temp for up to 3 days due to the high sugar content in the cooked icing. Just add to a cake carrier to keep it protected.
Fridge: Wrap your cake loosely with plastic wrap or add to a cake carrier to keep it from drying out. It will last about 4 days.
Freezer: Double wrap your iced cake loosely in plastic wrap so it creates a good sealing. Then wrap the plastic wrap with foil for an extra layer of freezer burn protection. It should last about 2 months boos.
How to Re-Serve: Bring your slices back to room temperature before serving it up! It will soften the texture and return the caramel icing back to silky glory.

Frequently Asked Questions

Can I make Southern Caramel Cake ahead?

Yep you sure can. You can make the layers ahead and freeze by wrapping them tightly with plastic wrap so they don’t get any freezer burn. Just let them come back to room temperature before you ice the cake. You can also make the icing ahead of time and pop in an airtight container in the fridge. When you are ready to ice the cake, reheat gently on the stovetop and add a little warm milk to loosen it if necessary.

My caramel cake icing is a little runny. What can I do to fix it?

Remember not to remove your icing from the stove until it is completely thickened and coating the back of a spoon and slowly falling off. If you still ended up not thickening enough, you can stick the caramel in the fridge after you finish it to allow it to thicken more. Wait for it to solidify some, and then add a little warm milk if you need it to be more spreadable.

Do I need to sift the flour in this Old Fashioned Caramel Cake recipe?

Yep I suggest that you do boo. It will create a much lighter, airy and smooth texture. However it will still turn out fine if you don’t do it.

Help! My caramel cake icing is too thick! What should I do?

Easy fix y’all! Just loosen it up by adding just a bit of warm milk.

I overbaked my caramel cake layers. What can I do?

If you think your cake may have turned out a bit dry, a little simple syrup will help. You can make it by adding equal parts sugar and water to a pot simmering over medium heat. Once the sugar dissolves, you can brush this on top of the cake layers.

Your Cake Creations

I love seeing your Real Deal Caramel Cake Recipe Creations!! Check out some of the amazing photos I have received! After more than 10 years, I must say my southern caramel cake recipe is still one of my top ones!

More of the Best Cake Recipes You’ll Love

Fave Caramel Recipes

Real Deal Southern Caramel Cake

This is the Best Southern Caramel Cake. It's got a moist buttery yellow cake base topped with scratch caramel icing.

Course Dessert

Cuisine Southern

Prep Time 10

Cook Time 20

Caramel Icing 2

Total Time 30

Servings servings

Calories 862kcal

Author Jocelyn Delk Adams

Equipment

Ingredients

For the Cake: (UPDATED)

1/2 cup unsalted butter 1 stick, room temperature
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 large eggs room temperature
2 large egg yolks room temperature
1 tablespoon pure vanilla extract
2 3/4 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups sour cream room temperature
1/3 cup heavy whipping cream room temperature

For Aunt Bev’s Caramel Icing:

3/4 cups salted butter 1 1/2 sticks
24 oz evaporated milk 2 (12 oz cans)
2 cup granulated sugar
2 teaspoons pure vanilla extract

US Customary – Metric

Instructions

For the Cake:

Start by preheating your oven to 325°F then liberally spray 3 (8-inch) round cake pans with non-stick baking spray or grease and flour.
In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Add in vanilla extract and mix.
Sift cake flour, baking powder, salt and baking soda into a medium sized bowl. Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.
Lastly, add sour cream and heavy cream and scrape down sides and mix until just combined and turn off mixer.
Evenly pour cake batter into prepared baking pans and place in oven to bake for 17-24 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake!! I personally start checking the cakes around 16 minutes just to be sure since everyone's oven is different.
Remove cakes from oven and rest in pans for 10-15 minutes. Invert cakes from pans onto cooling racks until cooled.

For the Caramel Icing:

Add butter, evaporated milk, and sugar to saucepan over medium low heat until everything has melted together.
Leave over medium low heat stirring consistently for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown. Note: if it is taking a while, you can turn up the heat a little more to speed up the thickening process but you MUST WATCH CAREFULLY AND STIR FREQUENTLY.
Make sure that the caramel turns the color of the photo below before stopping the heat. It should thicken to the texture in the video as well.
It should also thickly coat the back of a spoon to ensure thickness. See notes below for additional tips for the caramel.
Be careful to watch, adjusting heat temperature to not let it burn.
Remove from heat and stir in vanilla extract.
Cool for about 15-20 minutes to allow it to thicken before icing the cake. If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!
P.S. Some people like to take the caramel and whip it in a stand mixer to create more of a frosting texture. That is totally up to you.

To Assemble

To assemble, make sure those cake layers have cooled down completely.
Add a small dollop of icing to the center of your cake plate or stand then place the first layer on top. This will help it stay in place.
Using an offset spatula, spread a 1/4 of the caramel icing over the first layer spreading to the ends. Let it set for about 5 minutes so it can firm up just a bit.
Then carefully add the next layer and center it directly over the first layer. Repeat adding another 1/4 of the icing and spreading over it. Set another 5 minutes.
Finally repeat with the final layer of the cake adding right on top. Spread the remaining caramel cake icing over the top and around the sides of the cake.Let it set for about 30 minutes to set then get ready to serve it up!

Video

Notes

ORIGINAL CAKE LAYER INGREDIENT RATIOS FROM A WHILE AGO

For the Cake:

1 cup unsalted butter, room temperature
2 1/2 cups sugar
5 large eggs, room temperature
2 large egg yolks
3 cups sifted cake flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup sour cream, room temperature
1/2 cup vegetable oil
1 tbsp vanilla extract

How To Store Classic Caramel Cake

Room Temperature: This cake can stay at room temp for up to 3 days due to the high sugar content in the cooked icing. Just add to a cake carrier to keep it protected.
Fridge: Wrap your cake loosely with plastic wrap or add to a cake carrier to keep it from drying out. It will last about 4 days.
Freezer: Double wrap your iced cake loosely in plastic wrap so it creates a good sealing. Then wrap the plastic wrap with foil for an extra layer of freezer burn protection. It should last about 2 months boos.
How to Re-Serve: Bring your slices back to room temperature before serving it up! It will soften the texture and return the caramel icing back to silky glory.

Nutrition

This post was published in November 2012. It has been updated with new content.

The post Real Deal Caramel Cake appeared first on Grandbaby Cakes.

White Cake Recipe

Jocelyn (Grandbaby Cakes) — Fri, 25 Oct 2024 14:00:00 +0000

Y’all, if you’ve been on the hunt for the best White Cake recipe, look no further because this is about as moist and fluffy as they come! Each bite melts in your mouth because it’s so tender and airy. Whether you dress it up with a silky American buttercream or an airy whipped meringue, it’s a hit every time. Trust and believe, this moist white cake recipe is a straight up BOSS.

They’re Lovin’ It! Here’s what They’re Sayin’:

“THIS IS THE PERFECT WHITE CAKE. I have spent years trying to find a recipe to replicate the (probably-idealized) cakes I got from the local bakery for my birthday as a kid, and I never thought I’d find one this good. I actually teared up when I took my first bite. It’s tender, fluffy, flavorful–it truly is perfect.”

—BECCA

White cake is a classic dessert that’s so hard to nail but so dang on good when you do. While it’s super simple in flavor, those flavors hit just right. When made correctly, it is incredibly light, sweet, tender, and moist. Thanks to my boo Kristin of Baker Bettie for sharing this gem with us.

The Lowdown of the Best White Cake Recipe

Cuisine Inspiration: Classic American baking

Primary Cooking Method: Baking

Dietary Info: Can be made Gluten-Free with ingredient swaps

Key Flavor: Light, fluffy, buttery and vanilla-y

Skill Level: Easy y’all (No Sweat Fam!)

The Best Blank Canvas

This easy white cake recipe is basically a canvas, ready to pair with any flavor, frosting, or fruit you can dream up. It’s a versatile foundation that is a perfect compliment for a myriad of toppings from buttercream to ganache.

Light As Air

Forget dense or dry texture boos! This recipe creates a cake with a soft, tender crumb that might just float away if you’re not too careful y’all.

Celebration Ready!

From birthdays to weddings, or just celebrating any day of the week, this cake fits the bill every time.

Ingredients You’ll Need To Make this Easy White Cake Recipe

Cake Flour: This will give you a nice light and soft cake with a tender crumb.
Leavening: We use both baking powder and baking soda to add the perfect rise to this cake base.
Salt: Just a little will enhance the flavor and balance the overall sweetness.
Unsalted Butter and Granulated Sugar: We mix these two together to get that fluffy texture with the butter adding richness and sugar sweetening up the cake perfectly.
Extracts: Vanilla and almond extracts add nice aromatic warmth with a subtle nutty note.
Egg Whites: These add structure while keeping the color of the cake white by not adding the yolks.
Moisturizers: Both sour cream and whole milk add perfect moisture making the cake consistency soft and tender compensating for the lack of egg yolks.

How to Make White Cake

Cream butter and sugar until light and fluffy. Then add in both extracts and egg whites.

Mix in the milk and sour cream.

Alternate adding the dry ingredients into the mixing bowl in three additions with the milk/sour cream mixture in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated. Transfer to prepared pans and bake.

How to Serve this Basic White Cake Recipe

Go Plain: Dust up a slice with some homemade powdered sugar and enjoy it plain.
Dollop It Up: Top a slice with some berries and fresh whipped cream.
Go Classic with Frostings: Add a classic American buttercream, seven minute frosting or vanilla Swiss meringue buttercream.
Drizzle It On: Add some spoonfuls of chocolate ganache, hard sauce or strawberry sauce to slices.
Serve with Ice Cream: Go classic with vanilla ice cream or really make it fun by serving an interesting flavor like corn ice cream, raspberry ice cream or key lime pie ice cream.

Recipe Substitutions

Cake Flour: If you only have all-purpose flour and cornstarch, you can make your own homemade cake flour.
Unsalted Butter: You can use salted butter. Just make sure you leave out the salt.
Vanilla Extract: For more vanilla flavor, use vanilla bean paste instead.
Sour Cream: Swap in plain Greek yogurt if you don’t have sour cream around.

Recipe Variations and Additions

Gluten-Free: Replace the flour with 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still taste amazing.
Caramel It Up: Add caramel sauce in between layers and frost the whole cake with caramel frosting.
Marble It Up: Add cocoa powder to half of your cake batter and swirl together before baking then go with a classic chocolate meringue buttercream or chocolate frosting to add a nice decadent contrast.
Get Tangy: Go with a delish cream cheese frosting to add some depth of flavor.
Zest it Up: Toss some lemon or orange zest into the batter to brighten it up.
Ombre It Up: Divide the batter and add food coloring to various tones of the same color to make a stunning cake boos!

Expert Tips and Tricks for Making Moist White Cake

Cream It Right: Be patient when you are creaming your butter and sugar together. In order to achieve a super light texture, you gotta put some time in until it’s pale and fluffy.
Go Room Temp: Make sure you use softened butter, and room temp sour cream and milk so your batter ends up nice and smooth.
Separate Properly: The key to a white cake is leaving the yolks behind boos. Make sure you separate your eggs well so you end up with a super bright white batter.
Rotate Your Pans: Halfway through baking, rotate your pans halfway in the oven so they bake evenly on all sides.

How to Store

This cake can be kept at room temp for 3-4 days. Just make sure you use a cake cover or an overturned bowl to protect the cake. If frosted, it may need to be added to the fridge.

How long will basic white cake last in the fridge?

It should stay fresh in the fridge for up to 4 days. Tightly wrap in plastic wrap and foil. Just make sure to let it sit at room temp for a bit before serving to soften up that frosting.

Can I freeze this cake?

Absolutely boo! Wrap the whole cake or individual slices tightly in plastic wrap, then pop them in a freezer-safe bag. The cake should stay fresh for up to 3 months. Just defrost it in the fridge overnight, or if you’re freezing individual slices, you can pull out one slice at a time and avoid defrosting the whole thing. Easy peasy!

Frequently Asked Questions

Can I make this white cake ahead of time?

Yup you can boos! Bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temp.

Can I turn this white cake into a sheet cake?

Absolutely boos! You can pour the batter into a 9×13 inch sheet pan and bake for about 45 minutes if you want a sheet cake instead of a layer cake.

Help! Why is my white cake so dry?

You probably overbaked it boo. Make sure you check for doneness using a toothpick inserted in the center. I like to remove when there are just a few moist crumbs left on the toothpick and not completely dry. Just make sure it’s not wet batter before you remove.

Best Layer Cake Recipes

White Cake Recipe

This moist and fluffy, melt in your mouth white cake is the go-to cake recipe you’ve been searching for!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 45

Total Time 1 10

Servings 8 inch layer cakes

Calories 1700kcal

Author Jocelyn Delk Adams

Equipment

Ingredients

3 cups cake flour 345 grams, sifted
2 tsp baking powder 7 grams
1/2 tsp baking soda
1 tsp kosher salt 2 grams
8 oz unsalted butter room temperature, 226 grams/ 2 sticks
2 cups granulated sugar 400 grams
2 1/2 tsp vanilla extract
1/2 tsp almond extract
2/3 cup egg whites about 5 large egg whites/ 160 grams
3/4 cup sour cream room temperature, 180 grams
3/4 cup whole milk room temperature, 170 grams

Instructions

At least 30 minutes before mixing, take the butter, eggs, milk and sour cream out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients.
Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Prepare your baking pan(s) with non-stick spray and parchment paper or with paper liners if making cupcakes.

To make the cake

Sift together the cake flour, baking powder, and baking soda. Add the salt, whisk together, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter and sugar. Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl halfway through mixing. The mixture should be very pale yellow after mixing.
With the mixer running on medium/low speed add the vanilla and almond extracts. Next, slowly add in the egg whites while the mixer continues running. Scrape down the sides of the bowl periodically as you slowly incorporate the egg whites.
Mix the milk and sour cream together. Alternate adding the dry ingredients into the bowl in three additions with the milk/sour cream mixture in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated.
Transfer the batter into the prepared pan(s). Bake at 350°F/175°C. A sheet cake will take about 35-45 minutes. Layer cakes will take 22-26 minutes, and cupcakes will take 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in on the center, or when a cake tester comes out mostly clean with just a few crumbs.
Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting.
Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.

Notes

A frosted White Cake will last 4-5 days at room temperature. Just be sure to either use a cake cover or an overturned bowl to protect the cake.

If you prefer refrigeration or freezing, tightly wrap the cake in plastic wrap and aluminum foil. In the fridge, the cake will last 3-4 days. In the freezer, 3 months.

This recipe will also make a 9×13 inch sheet pan, 2 9 inch round cake pans, or 2 -12 cup muffin/cupcake tins

Cook time for sheet cake – 45 minutes/ 26 minutes for cake layers/ 25 minutes for cupcakes

Nutrition

The post White Cake Recipe appeared first on Grandbaby Cakes.

Sweet Potato Honey Bun Cake

Jocelyn (Grandbaby Cakes) — Mon, 07 Oct 2024 14:00:00 +0000

This Sweet Potato Honey Bun Cake is what happens when my fave fall veggie (sweet potatoes, if you haven’t guessed it!) meets that iconic cinnamon-swirled corner-store honey bun we all love. My sweet potato honey bun cake is a tender, moist cake with a swirl of brown sugar, cinnamon, and warm spices that’ll make your kitchen smell like heaven. And the maple icing on top? That thang is the bomb dot com, y’all! Grab a slice while it’s warm, and thank me later.

Y’all, I’ve made sweet potato everything (as any good Southern gal would). Sweet potato pie, sweet potato casserole, sweet potato pound cake and even sweet potato grits, y’all! So, of course, a sweet potato honey bun cake recipe just had to happen. If you love a honey bun cake as much as I do, this one’s gonna be your new go-to. And let me tell ya, it’s ridiculously easy. Just mix it, swirl the spices, and let the oven do its thang. Plus, it’s got sweet potatoes, so technically it’s healthy… Right? (We’ll just roll with that!).

The Lowdown on This Sweet Potato Honey Bun Cake

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Good ol’ baking

Dietary Info: Vegetarian, can be made gluten-free

Key Flavor: Sweet potato meets cinnamon spice, with a buttery, maple-kissed finish

Skill Level: Easy peasy, y’all!

Easy as Pie (But it’s Cake!)

No need to overcomplicate things here, boos. This sweet potato honey bun cake recipe starts with a simple boxed yellow cake mix, so it’s really easy to throw together. That’s half the battle right there!

Full of Flavor

This cake is loaded with flavor from the sweet potatoes, spices, and that maple icing. Once you take a bite, you won’t wanna put your fork down.

Sweet Potato Goodness

Who knew a veggie could make dessert this good? Sweet potatoes give the cake a super moist, tender texture. Plus, they add a lil’ natural sweetness and color.

Ingredients you’ll need to make Sweet Potato Honey Bun Cake

For the Cake

Sweet Potatoes: You can use canned for ease, or bake some fresh ones if you’ve got extra hanging around.
Yellow Cake Mix: Go ahead and grab your favorite box! Any brand will work just fine.
Cream Cheese: Adds creaminess and richness to the cake. Make sure it’s softened up.
Vegetable Oil: Keeps the cake nice and moist.
Eggs: These babies help everything bind together.
Vanilla Extract: Just a splash!

For the Spice Swirl

Brown Sugar: For that sweet and molasses-like flavor in the swirl.
Cinnamon, Ginger, and Nutmeg: These spices are bringin’ all the cozy, fall, warm vibes to this sweet potato sheet cake!

For the Icing

Confectioners’ Sugar: Makes the icing smooth and sweet.
Milk: Thins out the icing just right. You can use any milk you’ve got.
Maple Syrup: You can use pure maple syrup or even pancake syrup. No judgement here boos!

How to make Sweet Potato Honey Bun Cake

Add cake mix, sweet potato, cream cheese, eggs, and vanilla to the bowl of a stand mixer fitted with the whisk attachment.

Mix on medium low speed for 1 minute, until well combined.

Add brown sugar, cinnamon, ginger, and nutmeg to a small bowl.

Stir until evenly mixed. Set aside.

Pour half of cake batter into the prepared pan.

Spread sugar and spice mixture onto the first layer.

Pour the remaining half of the cake batter on top of the sugar mixture and spread evenly.

Swirl the cake batter and sugar mixture together using a butter knife to create a gentle swirl pattern

Bake until golden brown and the cake starts to pull away from the sides of the pan, about 27-29 minutes. Then, remove the cake from the oven and let cool completely in pan, about 30 minutes.

Add confectioners’ sugar, milk, and maple syrup to a small bowl.

Whisk together until thick and smooth.

Pour and spread icing over the cake and let sit until the icing has set, about 10 minutes. Cut into 24 slices, serve and enjoy!

What to serve with this easy honey bun cake

Thanksgiving Breakfast Spread: This sweet potato honey bun cake makes the perfect addition to a holiday breakfast or brunch! Pair it with a breakfast casserole, a chorizo breakfast skillet.
Southern Dinner Dessert: After a hearty Southern dinner, this cake is the perfect sweet ending. Serve it up after a big plate of baked chicken, lemon pepper wings, or a bowl of Southern chili.
Get Your Drink On: You can’t forget about drinks! Whip up a batch of Thanksgiving punch, Christmas punch, or why not, a big pot of hot buttered rum!
Garnishes: Don’t skip the toppings boo! A generous swirl of whipped cream or a drizzle of caramel or strawberry sauce.

My Southern smothered pork chops are pure comfort! Lightly breaded pork chops are smothered in a rich savory and well seasoned brown gravy.

These slow cooker mashed potatoes are buttery with a velvety texture. A wonderful addition to any holiday meal.

This baked macaroni and cheese is perfectly creamy, cheesy, rich and decadent, baked to bubbly perfection.

These angel biscuits will impress any and all at the dinner table! Each biscuit is a mass of pillowy softness and golden buttery crumbs!

Recipe Substitutions

Vegetable Oil: Swap the veggie oil for melted butter if you want a richer flavor. It’ll add a lil’ extra buttery goodness to the cake.
Cream Cheese: You can use Greek yogurt or sour cream instead to keep the moist, creamy texture.
Spices: Swap in pumpkin pie spice, or just double up on cinnamon.
Maple Syrup: Honey works just as well for the icing on this easy honey bun cake.

Recipe Variations and Additions

Add Nuts: Toss chopped pecans or walnuts into the batter for some crunch. They mix perfectly with the sweet potato and spice vibes!
Top It Off: Sprinkle toasted pecans on top of the icing, or a dusting of cinnamon sugar for extra flavor and texture.
Go Extra with Spices: If you’re all about that spice (guilty!), add a pinch of ground cloves or allspice to the sugar swirl for even more warmth.
Chocolate Twist: Mix in a few chocolate chips to the batter. Sweet potato and chocolate? Don’t knock it ’til you try it, boo!

Expert Tips and Tricks for making the best sweet potato honey bun cake recipe

Use Softened Cream Cheese: If it’s too cold, it won’t blend well into the batter.
Smooth Sweet Potatoes: Make sure your sweet potatoes are well mashed before adding them to the batter. Lumps can mess with the texture of your cake, so take a minute to mash them up real good!
Don’t Over-Swirl: When you’re swirling that sugar and spice mixture into the batter, resist the urge to overdo it! You want a gentle swirl so you still get those distinct layers of flavor.
Let the Cake Cool Before Icing: Be patient, boo! If the cake’s too warm, the icing will melt and slide right off instead of setting up.

How to store Sweet Potato Honey Bun Cake

Keep any leftover cake in an airtight container at room temp or in the fridge. If you’re storing it on the counter, cover it tightly with plastic wrap or a lid so it stays fresh and doesn’t dry out.

How long will Sweet Potato Honey Bun Cake last?

At room temp, this cake will stay soft and tasty for up to 3 days. If you pop it in the fridge, it’ll last a bit longer. Around 5-6 days… If it doesn’t dissapear way before then!

Can I freeze sweet potato cake with cake mix?

Yup, you can freeze this sweet potato honey bun cake! Wrap the whole cake (or individual slices) tightly in plastic wrap, then pop it into a freezer-safe bag. It’ll stay fresh in the freezer for up to 3 months. Just thaw it in the fridge overnight, and you’re golden!

Frequently asked questions

How do I know my cake is done?

You’ll know the cake is done when the top is golden brown and it starts to pull away from the sides of the pan. You can also stick a toothpick in the center, and if it comes out clean or with a few moist crumbs (not batter!), it’s good to go!

Can I use a different type of cake mix?

Absolutely boo! While yellow cake mix gives it that classic honey bun cake flavor, you can switch it up with a butter cake mix or a spice cake mix, just to name a few.

Why is my icing too runny?

You probably added too much liquid. Just whisk in a little extra confectioners’ sugar until it thickens up.

This Sweet Potato Honey Bun Cake is about to be your new fave, whether for breakfast, dessert, or a sneaky slice in between! So grab your fork and get to swirlin’, because cake this good doesn’t last long (literally)!

More Sweet Potato Recipes

Sweet Potato Honey Bun Cake

My sweet potato honey bun cake is a mash up of sweet potato, yellow cake mix and honey bun flavor that'll have you leaving no crumb uneaten!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Cooling Time 40

Total Time 1 15

Servings 2×2 cake slices

Calories 208kcal

Author Jocelyn Delk Adams

Equipment

9×13 Baking Dish
Stand mixer
Mixing Bowls

Ingredients

For the Cake:

1 ½ cup sweet potato mashed really well (can be canned for ease or baked)
15.25 oz yellow cake mix 1 Box
4 ounces cream cheese softened
¾ cup vegetable oil
4 large eggs room temperature
1 tablespoon vanilla extract

For the Spice Swirl:

½ cup light brown sugar packed
¾ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg

For the Icing:

1 ¼ cup confectioners’ sugar
3 tablespoons milk
1 tablespoon pure maple syrup

Instructions

Preheat oven to 350F and place oven rack in middle position. Prepare 9×13 pan by spraying bottom and sides with nonstick baking spray.
In the bowl of a stand mixer fitted with the whisk attachment, mix cake mix, sweet potato, cream cheese, oil, eggs, vanilla on medium low speed for 1 minute, until well combined.
In a small bowl, stir brown sugar, cinnamon, ginger, and nutmeg until evenly mixed. Set aside.
Pour half of the cake batter into prepared pan. Spread sugar and spice mixture onto first layer, then pour the remaining half of the cake batter on top of the sugar mixture and spread evenly. Using a butter knife, swirl the cake batter and sugar mixture together to create a gentle swirl pattern (don’t completely mix together).
Bake until golden brown and the cake starts to pull away from the sides of the pan, about 27-29 minutes.
Remove the cake from the oven and let cool completely in pan, about 30 minutes.
While cooling, make the icing by whisking together confectioners’ sugar, milk, and maple syrup until thick and smooth.
Once cool, pour and spread icing over the cake and let sit until the icing has set, about 10 minutes. Cut into 24 slices, serve and enjoy!

Notes

Use Softened Cream Cheese: If it’s too cold, it won’t blend well into the batter.

Smooth Sweet Potatoes: Make sure your sweet potatoes are well mashed before adding them to the batter. Lumps can mess with the texture of your cake, so take a minute to mash them up real good!

Don’t Over-Swirl: When you’re swirling that sugar and spice mixture into the batter, resist the urge to overdo it! You want a gentle swirl so you still get those distinct layers of flavor.

Let the Cake Cool Before Icing: Be patient, boo! If the cake’s too warm, the icing will melt and slide right off instead of setting up.

Nutrition

The post Sweet Potato Honey Bun Cake appeared first on Grandbaby Cakes.

Apple Cider Cake

Jocelyn (Grandbaby Cakes) — Thu, 03 Oct 2024 17:00:00 +0000

Y’all my spiced apple cider cake recipe is a fall dream come true. It’s moist, tender, and packed with apple cider and warm spices. Then I get super sassy frost the whole thing with an addictively creamy maple brown butter frosting. Fall baking has never tasted so good!

It’s apple season y’all so I gotta get this Spiced Cider Apple Cake recipe made in your kitchen. It adds layers of sweetness, spice and creaminess with the addition of brown butter frosting. Made with butter, brown sugar, apple cider and some additional spices, this cake is beautifully balanced while also celebrating the best of Fall flavors. This is truly a recipe you will find yourself coming back each Autumn!

The Lowdown of This Apple Cider Cake Recipe

Cuisine Inspiration: American Comfort

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Warm, spiced, and sweetly apple with hints of nutty brown butter

Skill Level: Intermediate (Pull out those frosting skillz)

Fall Vibes In Each Bite

Apple cider and warm spices give this cake major autumn vibes. You won’t get enough of this boos.

Moist and Beyond Fluffy

Thanks to the apple cider, this spiced cider cake stays super tender and soft even days later. The fluff is on point in each bite. Nothing dry around these parts.

Brown Butter Frosting on Point!

This frosting is creamy, maple-y, and beyond addictive. Cream cheese and the nutty goodness of brown butter are a match made in heaven. The hint of maple takes it over the top.

Ingredients You’ll Need to Make Apple Cider Cake

Butter and Oil: Butter brings the rich flavor and oil brings the moisture boos.
Sugars: I use a combo of light brown sugar and granulated sugar to produce a perfectly sweet cake base.
Vanilla: Vanilla extract adds aromatic warmth.
Eggs: They give our cake structure.
Dry Ingredients: All-purpose flour, baking powder, and salt help build the best foundation for our cake.
Spices: The combo of cinnamon and allspice give that perfect fall spice to this cake.
Apple Cider & Milk: Apple cider adds a sweet, tart bite giving all those fall vibes and the milk keeps the texture tender.
Brown Butter: Unsalted butter browned to nutty perfection is the base of this dreamy frosting.
Cream Cheese: This gives the frosting that rich, tangy flavor.
Confectioner’s Sugar & Salt: Confectioner’s sugar sweetens things up, while a bit of salt balances it all.
Maple Extract: Just a little adds a nice deep maple flavor complementing the brown butter and bring those fall vibes together.

How To Make Apple Cider Cake

1. Kick things off by cranking your oven up to a toasty 350°F. Grab three 8-inch cake pans, line the bottoms with parchment paper, and give the sides a good spritz with non-stick baking spray.

2. In a large mixing bowl, throw in your butter, both kinds of sugar, oil, and a splash of vanilla extract. Crank that mixer up to medium-high and let it do its dance for about 4-5 minutes, until everything is light, fluffy, and friends with each other.

3. Time for the eggs to join the party! Toss them in one at a time, giving a good mix after each. Don’t forget to scrape the sides down and make sure nobody’s left out.

4. In another bowl, whisk together flour, baking powder, salt, cinnamon, and allspice. It’s the dry gang!

5. Dial down your mixer to its slowest groove and gradually welcome the dry ingredients to the batter. It’s a gentle dance.

6. Now, pour in the apple cider and milk, and let it mix on low until everything is silky smooth and just combined.

7. Evenly divide that batter into your prepared cake pans and pop them in the oven for a 22-25 minute bake, or until a toothpick comes out clean from the center.

8. Let the cakes chill for 10 minutes in the pans, then flip them out onto cooling racks and let them cool all the way down to room temperature.

9.Once cool, frost them with your brown butter American frosting, and voilà – you’ve got yourself an Apple Cider Cake that’s ready to steal the show!

How to Make Brown Butter Frosting

Lastly, let’s talk about that brown butter frosting. By browning the butter, you create a lovely nutty, caramel like tone that adds a new dimension.

The butter, cream cheese and heavy cream make for a fluffy, light and creamy buttercream you could eat by the spoonful. Does it get any better than that?

How to Serve Cider Cake

Dollop it Up: Add a lovely dollop of homemade whipped cream with each slice.
Cake and Ice Cream: Add scoops of this classic vanilla ice cream recipe or go with more fall vibes with apple pie ice cream.
Autumn Fall Brunch: Whip up these apple pancakes or apple crisp french toast along with some candied bacon and end with this delish apple cider cake.
Fall Southern Sunday Supper: Make some delish beef tips, cheese grits, Southern green beans and sweet potato biscuits. This cake will be right at home as a dessert.

Carrot ginger soup is the perfect way to start this cozy meal.

Mississippi pot roast is the ultimate warm your bones main dish to serve for this menu.

Fried apples give a little sweetness as a side dish for this dinner.

Mashed sweet potatoes give the warm flavors of sweet potato and cozy up to those juices in the pot roast. It’s a great way to get ready for the cider cake.

Recipe Substitutions

Unsalted Butter: You can grab some salted butter and use instead. Just leave out the salt in the recipe.
Brown Sugar: If you only have granulated sugar, learn how to make brown sugar by adding some molasses.
Cinnamon and Allspice: Replace this with nutmeg and ginger or use an apple pie spice blend to keep things no-fuss.
Confectioner’s Sugar: Make homemade powdered sugar if you don’t have any around. Just grab some granulated and a mixer and get going.

Recipe Variations and Additions

Add Caramel: Add this easy caramel sauce in between layers and drizzle over the top. You can even swap out the frosting and use caramel frosting instead.
Get Nutty: Add some chopped and toasted pecans to the batter for a little bit of crunch.
Add Apple Butter: Sandwich the layers with a spread of apple butter.
Booze It Up: Just a couple of tablespoons of bourbon in the batter or even brushed on top of the cake layers will add an adult twist.

Expert Tips and Tricks to Make Apple Cider Cake Recipe

Concentrate the Apple Cider: If you wanna up the cider flavor even more, reduce it on stovetop to intensify it.
Go Room Temp: Bring those eggs, butter, milk and apple cider to room temperature before you mix your cake batter. It will make everything much smoother.
Don’t Overmix: When you add your dry ingredients, don’t overdo it. It can activate the gluten too much and make the cake tough in the end. That’s a no go boos.
Flex Those Frosting Skillz: Here is one of my fave tricks. When you are ready to frost your cake, slap a dollop of frosting on the cake stand before placing the first layer. It anchors your cake in place, so it doesn’t slide around while you work.

How to Store Spiced Cider Cake

Room Temperature: If you plan on enjoying right away within a day, a cake stand with a cover or a large airtight container will do the trick. Keep it on your counter away from direct sunlight.

Refrigerate: If you need to store longer, pop in the fridge. It will last up to five days. Make sure it’s covered tightly with plastic wrap or kept in an airtight container.

Freeze for the Future: Place individual slices on a baking sheet to freeze initially, and then wrap them tightly in plastic wrap followed by a layer of aluminum foil. When you’re ready to indulge, let it thaw in the refrigerator overnight and bring it to room temp before serving.

Frequently Asked Questions

Can I make this apple cider cake recipe ahead of time?

Absolutely boos. In fact, you can make this cake the day before and store in a cake carrier before you serve it up.

Help! My brown butter frosting seems too thin!

If your brown butter frosting seems too thin, pop it in the fridge to let it stiffen more before frosting the cake. If it still feels thin, add a bit more powdered sugar to stiffen it even more.

How do I know when my layers are done?

I love to use the classic toothpick trick. Just insert the toothpick into the center of the cake and if it comes out with just a few moist crumbs, it’s all good boos.

Other Fall Baking Recipes to Try

Spiced Cider Apple Cake with Brown Butter Frosting

A perfectly moist and tender fall cake flavored with apple cider and spices gets frosted with the most addictively creamy maple essenced brown butter frosting. Fall baking has never tasted so good!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 452kcal

Author Jocelyn Delk Adams

Ingredients

For the Cake

3/4 cup unsalted butter room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs room temperature
2 1/2 cups all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp allspice
3/4 cup apple cider room temperature
1/2 cup milk room temperature

For the Frosting

1/2 cup unsalted butter
16 oz cream cheese somewhat softened but still a bit stiff
4 1/2 cups confectioner’s sugar
1/2 tsp salt
1/2 tsp maple extract

US Customary – Metric

Instructions

For the Cake

Preheat oven to 350°F. Prepare three 8 inch cake pans with parchment paper on the bottom and prepare the sides with a non stick baking spray.
Add the butter, both sugars, oil, and vanilla extract to a large mixer bowl on medium high speed and mix together about 4-5 minutes until light, fluffy and well combined.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
While cake continues to mix, add flour, baking powder, salt, cinnamon and allspice to a bowl and whisk together to combine.
Slow mixer down to lowest speed and slowly add dry ingredients to batter.
Next pour in apple cider and milk and mix on low speed until silky batter is just combined.
Once ready, carefully divide batter into three cake pans making sure they are even. Bake for 22-25 minutes or until a toothpick inserted into the centers comes out clean.
Allow to cool for 10 minutes then flip to remove from pan onto cooling racks. Allow cake layers to come to room temperature.

For the Frosting

In a medium sized light colored pan, melt butter over medium heat and occasionally stir.
Allow butter to brown until tiny brown specks appear and a nutty aroma develops (this is after about 6 or 7 minutes following a foaming period). Once butter has browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
Once butter is solid, add butter and cream cheese to bowl of your mixer and mix on medium speed until combined.
Next turn the mixer down to low and slowly add confectioner’s sugar and salt in small portions until all is added then turn the speed to medium high to combine.
Lastly add maple extract and mix until nice and fluffy.
Frost completely cooled cake layers and serve.

Video

Notes

Make sure all of your ingredients, particularly your butter and eggs, are at room temperature when making your cake batter.

Storage

Room Temperature: If you plan on enjoying right away within a day or two, a cake stand with a cover or a large airtight container will do the trick. Keep it on your counter away from direct sunlight.

Refrigerate: For a slightly longer life span, say up to five days, pop it in the fridge. Make sure it’s covered tightly with plastic wrap or kept in an airtight container.

Nutrition

The post Apple Cider Cake appeared first on Grandbaby Cakes.