Category: cake

  • Carrot cake

    Carrot cake

    Carrot cake

    This is the best carrot cake ever, thanks to its amazing spice taste, incredibly moist texture, and smooth cream cheese icing. For a more complex flavor, use roasted pecans and brown sugar.

    Ingredients for carrot cake

    1.  1 cup (260g) and 1 cup (for the cake and garnish) of finely chopped pecans. Nuts are not required.)
    2. 225 grams (one and a half cups) of packed light or dark brown sugar
    3. 100g or half a cup of granulated sugar
    4. One cup (240 milliliters) of canola or vegetable oil (or melted coconut oil)
    5. Four big eggs
    6. 3/4 cup, or 133 grams silky applesauce without sugar
    7. One-tspn pure vanilla extract
    8. Two and a half cups (312g) of all-purpose flour, leveled and spooned
    9. two tsp powdered baking
    10. One tsp baking soda
    11. Half a teaspoon of salt
    12. one and a half tablespoons of cinnamon powder
    13. one tsp finely chopped ginger
    14. 1/4 teaspoon of nutmeg, ground
    15. 1/4 tsp ground  cloves
    16. Grated carrots, 2 cups (260g) (approximately 4 large)

    Cream Cheese Glaze

    1. 16 ounces (452 grams) brick-cream cheese with full fat, loosened to room temperature
    2. 1/2 cup (113g; 8 Tbsp) room-temperature softened unsalted butter
    3. Four cups, or 480 grams confectioners’ sugar
    4. A touch of salt, to taste,
    5. and one and a half teaspoons of pure vanilla extract

    Guidelines for carrot cake

    • Prepare the cake: Turn the oven on to 300°F, or 149°C. Use silicone baking mats or parchment paper to line a sizable baking sheet. On the sheet, distribute the chopped pecans and toast for seven to eight minutes. Take out of the oven and give it ten to fifteen minutes to cool.
    • Preheat the oven to 350°F, or 177°C. Grease two or three nine-inch cake pans. Next, line the pans with rounds of parchment paper and brush the paper with grease. Cakes benefit from parchment paper.
    • smoothly come free of the pans. (If this helps, check out the video and post about using parchment paper circles for cakes.)
    • In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until well blended and no lumps of brown sugar remain. Mix the flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a separate large bowl. After adding the wet components to the dry ingredients, mix them together just until they are incorporated, using a wooden spoon or rubber spatula. Stir in 1 cup of the toasted nuts and the carrots. (The remaining pecans are used as garnish.)
    • Evenly pour or spoon the batter into the cake pans. Bake for 20 to 24 minutes if using three cake pans. For 30 to 35 minutes, bake if using two cake pans. Examine the middle using a toothpick. The cakes are done if it comes out clean. If not, bake until well done. Avoid overbaking. Let the cakes cool fully in the pans placed on a wire cooling rack. The cakes have to cool completely before icing and putting together.

    Prepare the frosting:

    • Beat cream cheese and butter in a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment on medium-high speed until smooth, about 2 minutes. Mix in the vanilla extract, confectioners’ sugar, and a small amount of salt. Beat gently
    • To assemble and frost, start by layering off the tops of the cakes with broad serrated knife or cake leveler to get smooth surface.
    • One cake layer should be placed on serving plate, cake stand, or cake turntable.
    • Apply frosting to the top in an even layer.
    • Add extra frosting to the top of the second layer, followed by the third layer.
    • Drizzle the remaining icing over the sides and top.
    • Arrange the remaining roasted pecans on the cake’s top and sides. Before slicing, the cake should be chilled for at least 15 to 20 minutes. When cutting, this aids in the cake’s structure retention.
    • Leftover frosted cake can be kept in the fridge for up to five days if it is properly covered.
  • Cheesecake bars

    Cheesecake bars

    Cheesecake bars

    The most delicious traditional cheesecake bars you’ve ever had! This recipe calls for an extremely creamy and subtly tart cheesecake filling, layered above a simple, buttery graham cracker crust. To further elevate this dish, garnish with salted caramel or chocolate ganache!

    Setup Time: twenty-five minutes

    Passive (Relaxing) Time: six hours

    Cooking time is 55 minutes.

    Time total: 7 hours, 20 minutes, 20 seconds

    Ingredients for the crust:

    1. 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled;
    2. 18 graham crackers (270 grams).

    To make the filling,

    1. take 32 ounces of thoroughly softened room temperature cream cheese.
    2. 1/2 cup (114 grams) of room-temperature sour cream and
    3. 2 cups (400 grams) of granulated sugar
    4. Half a dozen big eggs, room temperature
    5. 4 tsp vanilla extract, 2 tsp fresh lemon juice,
    6. and 1/2 tsp sea salt

    Chocolate ganacheganache

    1.  (use 1:1 ratio) Butterscotch sauce Salted caramel sauce
    2.  Fruit preserves Whipped cream Fresh fruit

    Guidelines for cheesecake bars

    Prepare the crust:

    • Set oven temperature to 350°F. With an overhang, line by 13-inch baking pan with parchment paper.
    • Pulse the crackers in food processor until they are coarsely crushed. Once the butter has been added, pulse to moisten.
    • Using the bottom of measuring cup or glass, press the crumb mixture into the bottom of the pan that has been prepared.
    • Bake for about ten minutes, or longer if using glass dish, or until aromatic.
    • Transfer to cooling rack to finish cooling.
    • Lower the oven’s setting to 325°F.
    • To make the filling, beat the cream cheese and sugar together in a large basin with an electric mixer until smooth and creamy, stopping frequently to scrape down the sides of the bowl. This should take at least one minute. Blend until mixed after adding each egg one at a time, followed by the sour cream. Scrape down the bowl’s sides. Blend in salt, lemon juice, and vanilla until well blended. Avoid over-mixing.
    • Evenly distribute batter over chilled crust. To let off air bubbles, tap against the counter many times. Bake at 325°F for 40 to 45 minutes (longer if using a glass dish) or until the center is just set and the sides are puffy and slightly cracked. Move to a rack to finish cooling.
    • Cover with Before cutting into squares, cover with foil and chill for a minimum of six hours or overnight.
    • The cheesecake can be prepared two days in advance and chilled, or it can be frozen for up to two months in an airtight container.
  • No Bake Peanut Butter Eclair Cake

    No Bake Peanut Butter Eclair Cake

    No Bake Peanut Butter Eclair Cake

    Is it too hot to use the oven? Try creating this chocolate eclair cake with peanut butter that doesn’t require baking!

    Setup Time: fifteen minutes

    Further Time: Four hours

    Time Spent: Four hours fifteen minutes

    20 servings are available.

    Ingredients

    1. 18 chocolate graham crackers and
    2. 1 box of vanilla instant pudding mix are needed for the cake.
    3. 3.5 oz; 1 cup milk;
    4. ½ cup creamy peanut butter;
    5. 8 oz of thawed Cool Whip;
    6. 16 chopped Reese’s Peanut Butter Cups
    7. 2 ounces of unsweetened chocolate,
    8. 3 Tablespoons of unsalted butter,
    9. 1 Tablespoon of corn syrup,
    10. 1 ½ cups of powdered sugar,
    11. and 3 Tablespoons of milk are needed to make the frosting.

    Guidelines

    • Beat the vanilla pudding mix and milk together in large mixing basin until no lumps remain.
    • Add peanut butter and beat until smooth.
    • Set aside after folding in the Cool Whip.
    • Arrange six graham crackers in 9-inch-square baking dish.
    • Place half of the pudding mix on top
    • Add the diced Reese’s PB cups and six additional crackers on top. Add the remaining pudding mix on top.
    • Finally, sprinkle the final six graham crackers on top.
    • To make the frosting, place small saucepan over medium heat and combine unsweetened chocolate, butter, and corn syrup. Blend until silky. Take off the heat and mix in the milk and powdered sugar.
    • Cover the graham cracker layer with frosting and store in the fridge. For four hours or overnight, refrigerate. Slice and enjoy

    Remarks

    • Make it ready in advance. The night before I want to serve the cake is when I like to make it. The flavor and texture of eclair cake are enhanced by chilling it overnight!
    • On eclair cake, canned chocolate icing also tastes amazing! After opening the can, taking off the lid, microwave it for 20 seconds. Whisk the frosting and then drizzle it over the graham cracker top layer.
    • Éclair cake can be kept, covered, in the refrigerator for up to five days. Every day, the graham crackers will get softer.
    • It is best to use cows milk (not oat or almond milk) so that the pudding mix sets well in the cake.
    • For further cooking advice and tricks, view this blog post.
  • Cinna-Bun Cake Recipe

    Cinna-Bun Cake Recipe

    Cinna-Bun Cake Recipe

    Cinna-bun cake is a trend among the foodies these days. I love making them for my family and friends and it’s craved by all. I find it soothing to enjoy at home while reading a book or watching a movie.

    Once the cake is cooked through and has a gorgeous glaze on top, it’s a match made in heaven. Serve it.

    Ingredients for the Cake:

    1. Three cups of all-purpose flour
    2. Half a teaspoon of salt
    3. 1 cup of sugar, granulated
    4. four tsp of baking powder
    5. one and a half cups whole milk
    6. two eggs
    7. A teaspoon of vanilla extract
    8. ½ cup melted butter

    Regarding the Topping:

    1. one cup softened butter
    2. One cup of brown sugar
    3. Two tablespoons all-purpose flour
    4. One tablespoon of cinnamon

    Regarding the Glaze:

    1. Two cups of powdered sugar
    2. Five tablespoons of whole milk
    3. One teaspoon of vanilla

    Instructions For Cinna-Bun Cake Recipe

    To get the cake ready:

    1. Preheat the oven to 350°F.
    2. Grease a 9-by-13-inch baking pan with nonstick cooking oil or, if you’d rather, spread butter all over it.
    3. Combine all the foundation ingredients, excluding the butter, in a large bowl and stir until well incorporated.
    4. Finally, pour in the melted butter and place the pan in the prepared state; set away.

    Get the topping ready:

    1. blend all of the topping ingredients in a small bowl and stir to fully blend.

    To put the cake together for baking:

    1. As evenly as possible, drop teaspoonfuls of topping over the base to cover the whole surface.
    2. Swirl the topping into the base with a butter knife.
    3. Put in the oven that has been preheated and bake for 28 to 30 minutes.

    How to make and apply the glaze:

    1. In a separate bowl, whisk together all the glaze ingredients until well blended and set aside while the cake bakes.
    2. Take the cake out of the oven and glaze it while it’s still warm.

     

  • Banana bread

    Banana bread

    Banana bread

    Use those ripe bananas to find out why this recipe for moist and delicious banana bread is the most popular on Simply Recipes.

    This recipe for banana bread has remained at the top of Simply Recipes for almost a decade. Thousands of people succeed at it every day. Why?

    Because this is, without a doubt, the best banana bread recipe available. You can mix everything together in one bowl and adjust the amount of sugar and bananas. And what’s the secret to its mouthwatering flavour? butter that has melted

    Author: Elise Baure

    Ingredients For Banana bread

    1. Three to four medium-sized components (7″ to 7-7/8″ in length) peeled and ripe bananas (about 1 1/4 to 1 1/2 cups mashed).
    2. One-third cup (76 grammes) of melted butter, devoid of salt or not
    3. A half-teaspoon of baking powder
    4. Not powder, but half a teaspoon of baking soda
    5. A single pinch of salt
    6. 3/4 cup (150g) sugar (use 1 cup for a sweeter taste, or 1/2 cup for less)
    7. One enormously battered egg
    8. One half cup of all-purpose flour 205 g
    9. one tsp of vanilla essence

    Instructions For Banana bread

    1. Preheat the oven to 350°F (175°C).
    2. Loaf pan, 8 by 4 inches, greased.
    3. Mash the bananas and then add the butter:
    4. In a mixing dish, mash the ripe bananas with a fork until they’re very smooth. Melt the butter and combine it with the mashed bananas.
    5. Stir together the baking soda and salt with the remaining ingredients. Stir in the sugar, beaten egg, and vanilla essence. Add the flour and stir.
    6. Spoon the batter into the prepared loaf pan and bake.
    7. Bake at 350°F/175°C for 55 to 65 minutes, or until a toothpick or wooden skewer inserted into the centre comes out clean. A few dry
    8. crumbs are fine, but streaks of wet batter are not. If the surface of the loaf is browned but the interior is still moist, loosely tent it with foil and keep baking until it is done.
    9. After serving, remove from the oven and let cool slightly in the pan. Remove the banana bread from the pan and let it cool completely before serving.
    10. Divide into portions and give. (Using a bread knife reduces the crumbliness of the slices.)
    11. Carefully wrapped, the banana bread can be stored at room temperature for up to four days. For longer storage, up to five days, you can freeze or refrigerate the loaf.