Social Items


BLACK VELVET CAKE

INGREDIENTS:

Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup red food coloring
Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract.
INSTRUCTIONS:

Cake:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beating until just combined. Stir in the food coloring until the batter is a deep red color.
  5. Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely before frosting.
Frosting:
  1. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the cocoa powder, milk, and vanilla extract until smooth.
  2. Frost the cooled cakes and enjoy!
TIPS:

  • For a richer flavor, use dark cocoa powder.
  • To make the cake even more moist, soak the layers in a simple syrup made with equal parts water and sugar.
  • For a fun twist, top the cake with cream cheese frosting or ganache.

portion of black velvet cake

VARIATIONS:

There are many variations of the black velvet cake recipe, but some of the most popular include:

  • Chocolate ganache frosting: This rich and decadent frosting is made with chocolate ganache, which is a mixture of heavy cream and melted chocolate.
  • Cream cheese frosting: This classic frosting is made with cream cheese, butter, powdered sugar, and vanilla extract.
  • Lemon buttercream frosting: This tangy and refreshing frosting is made with lemon juice, butter, powdered sugar, and vanilla extract.
  • Ermine frosting: This light and fluffy frosting is made with flour, butter, powdered sugar, and milk.
  • Vegan frosting: There are many different recipes for vegan frosting, but some popular options include buttercream frosting made with vegan butter and powdered sugar, or ganache frosting made with vegan chocolate and coconut milk.
BENEFITS:

Black velvet cake is a relatively healthy cake option, as it is made with cocoa powder, which is a good source of antioxidants. Cocoa powder has also been linked to improved heart health and reduced risk of stroke. Additionally, black velvet cake is often made with buttermilk, which can help to improve digestion.

NUTRITIONAL VALUE:

The nutritional value of black velvet cake will vary depending on the recipe used, but a typical slice of black velvet cake made with the recipe above will contain approximately:

  • Calories: 350
  • Fat: 15g
  • Saturated fat: 9g
  • Cholesterol: 65mg
  • Sodium: 250mg
  • Carbohydrates: 50g
  • Fiber: 1g
  • Sugar: 35g
  • Protein: 5g

black velvet cake

Overall, black velvet cake is a relatively healthy cake option, as it is made with cocoa powder, which is a good source of antioxidants. However, it is important to be aware of the high sugar content of black velvet cake and to consume it in moderation.


Enjoy! 😋😋 

BLACK VELVET CAKE RECIPE

 

PUMPKIN DUMP CAKE

Pumpkin dump cake is a simple and delicious dessert that is perfect for fall. It is made with just a few ingredients and is easy to put together. It is also a great way to use up any leftover pumpkin puree that you may have.


INGREDIENTS: 

  • 1 (15 ounce) can of pumpkin puree
  • 1 (12 ounce) can of evaporated milk
  • 1 cup of packed light brown sugar
  • 3 large eggs
  • 2 teaspoons of pumpkin pie spice
  • 1 (15.25 ounce) box of yellow cake mix
  • 1 (2 sticks) of unsalted butter, melted
  • 1 cup chopped pecans or graham crackers
  • 1/2 cup toffee bits (optional)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice until well combined.
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  5. Top with the pecans or graham crackers and toffee bits, if desired.
  6. Pour the melted butter evenly over the top.
  7. Bake for 45-50 minutes, or until the edges are browned and the center is set.
  8. Cool slightly before serving.

TIPS:

  • For a richer flavor, use whole milk instead of evaporated milk.
  • For a more decadent dessert, top with whipped cream and a sprinkle of cinnamon.
  • If you don't have toffee bits, you can use chopped nuts or even chocolate chips.
  • This cake is best served warm, but it can also be stored in the refrigerator for up to 3 days.

PORTION OF PUMPKIN DUMP CAKE


BENEFITS:

There are many benefits to enjoying a slice of pumpkin dump cake. This delicious dessert is not only easy to make and packed with flavor, but it also offers a variety of nutritional benefits:

  • Rich in Vitamins and Minerals: Pumpkin is an excellent source of vitamins A, C, and E, as well as potassium, iron, and folate. These nutrients are essential for maintaining overall health and well-being.
  • Provides Fiber: Pumpkin puree is a good source of fiber, which helps to promote digestive health and regulate blood sugar levels. Fiber also contributes to a feeling of fullness, which can aid in weight management.
  • Contains Antioxidants: Pumpkin is rich in antioxidants, which help to protect cells from damage caused by free radicals. Antioxidants may help to reduce the risk of chronic diseases such as heart disease and cancer.
  • Source of Healthy Fats: Pecans and graham crackers, which are often used as toppings for pumpkin dump cake, are good sources of healthy fats. These fats can help to lower cholesterol levels and reduce the risk of heart disease.

VARIATIONS:

Pumpkin dump cake is a versatile dessert that can be easily customized to suit your taste. Here are a few ideas for variations:

  • Spice it up: Add extra spices to the pumpkin mixture, such as ginger, nutmeg, or cloves.
  • Make it sweeter: Add more brown sugar to the pumpkin mixture for a sweeter cake.
  • Top with nuts: Use chopped walnuts, almonds, or hazelnuts instead of pecans.
  • Add chocolate chips: For a decadent treat, sprinkle chocolate chips on top of the cake before baking.
  • Use a different cake mix: Try using a chocolate cake mix or a spice cake mix for a different flavor.

NUTRITION VALUE:

A serving of pumpkin dump cake (1/8 of the cake) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 50 milligrams
  • Sodium: 220 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Protein: 5 grams

PORTION OF PUMPKIN DUMP CAKE WITH NUT


Please note that these are just estimates, and the actual nutrition value of your pumpkin dump cake will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

PUMPKIN DUMP CAKE RECIPE

 

WHITE TEXAS SHEET CAKE

INGREDIENTS:

For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup water
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon almond extract

For the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon almond extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 13x9 inch baking pan.

  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

  3. In a medium saucepan, melt the butter over medium heat. Stir in the water and bring to a boil.

  4. Remove from heat and gradually add to the dry ingredients, mixing until just combined.

  5. In a small bowl, whisk together the eggs, sour cream, and almond extract. Stir into the batter until just combined.

  6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  7. Let the cake cool completely before frosting.

  8. To make the frosting, cream together the butter and milk until light and fluffy.

  9. Gradually add the confectioners' sugar, beating until smooth.

  10. Stir in the almond extract and nuts, if desired.

  11. Spread the frosting over the cooled cake.


TIPS:

  • For a more decadent frosting, use 1 cup of butter instead of 1/2 cup.
  • To make the cake more moist, add 1/2 cup of buttermilk to the batter.
  • For a more flavorful cake, add 1 teaspoon of vanilla extract to the batter.
  • To make the cake more festive, add 1/2 cup of sprinkles to the batter.

PORTION OF WHITE TEXAS SHEET CAKE

STORAGE:

  • The cake can be stored at room temperature for up to 3 days.
  • The cake can be stored in the refrigerator for up to 1 week.
  • The cake can be frozen for up to 3 months.

BENEFITS:

  • A quick and easy dessert to make
  • A versatile cake that can be served with a variety of toppings or frostings
  • A relatively inexpensive cake to make
  • A moist and flavorful cake that is perfect for any occasion

VARIATIONS:

  • Add chocolate chips or chopped nuts to the batter for a more decadent cake.
  • Use a different type of extract, such as vanilla or lemon, for a different flavor.
  • Make a marble cake by dividing the batter in half and adding cocoa powder to one half.
  • Frost the cake with a different type of frosting, such as a cream cheese frosting or a chocolate ganache.
  • Top the cake with fresh fruit, whipped cream, or sprinkles.

NUTRITION VALUE:

A slice of White Texas Sheet Cake contains approximately:

  • 350 calories
  • 15 grams of fat
  • 45 grams of carbohydrates
  • 5 grams of protein

PORTION OF WHITE TEXAS SHEET CAKE


Please note that the nutrition value of a White Texas Sheet Cake will vary depending on the ingredients used and the size of the serving.


Enjoy! 😋😋 

WHITE TEXAS SHEET CAKE RECIPE

 

CINNABON CINNAMON ROLL CAKE

INGREDIENTS:

  • For the cake:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup milk
  • For the streusel:
    • 1/2 cup all-purpose flour
    • 1/2 cup packed light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup (1/2 stick) unsalted butter, softened
  • For the frosting:
    • 1 1/2 cups powdered sugar
    • 1/4 cup (1/2 stick) unsalted butter, softened
    • 1/2 teaspoon vanilla extract
    • 2-3 tablespoons milk

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Beat until just combined.
  5. In a small bowl, combine streusel ingredients and mix until crumbly.
  6. Pour half of the batter into the prepared pan. Sprinkle with half of the streusel. Pour the remaining batter over the streusel and sprinkle with the remaining streusel.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the pan for 10 minutes before frosting.
  9. To make the frosting, beat together powdered sugar, butter, vanilla, and milk until smooth and creamy.
  10. Frost the cake with the frosting.

TIPS:

  • For a richer flavor, use dark brown sugar in the streusel.
  • To make the streusel easier to crumble, use a pastry cutter or two knives.
  • If the cake is too dry, add an extra tablespoon or two of milk to the batter.
  • To make the frosting creamier, add an extra tablespoon or two of milk.
  • For a more festive look, decorate the cake with sprinkles, cinnamon sticks, or mini marshmallows.

CINNABON CINNAMON ROLL CAKE


BENEFITS:

  • Cinnamon roll cake is a delicious and easy-to-make dessert that is perfect for any occasion.
  • It is a great way to use up leftover cake mix.
  • It is a versatile dessert that can be customized to your liking.
  • It is a crowd-pleaser that is sure to impress your guests.

VARIATIONS:

  • Add nuts, such as pecans or walnuts, to the streusel for a nutty flavor.
  • Use chocolate chips instead of nuts for a chocolatey twist.
  • Add a layer of fruit preserves, such as raspberry or apricot, to the cake for a fruity flavor.
  • Make a cream cheese frosting instead of a traditional frosting.

NUTRITION INFORMATION:

One slice of Cinnabon Cinnamon Roll Cake contains approximately:

  • Calories: 320
  • Fat: 12 grams
  • Saturated Fat: 6 grams
  • Cholesterol: 45 milligrams
  • Sodium: 230 milligrams
  • Carbs: 45 grams
  • Fiber: 2 grams
  • Sugar: 28 grams
  • Protein: 5 grams

ROLL CAKE WITH CINNAMON


Please note that this is just an estimate, and the actual nutrition information will vary depending on the ingredients and preparation method.


Enjoy! 😋😋 

CINNABON CINNAMON ROLL CAKE RECIPE

 

LEMON RASPBERRY CAKE

INGREDIENTS:

  • For the cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened

  • 3 cups granulated sugar

  • 4 large eggs

  • Zest and juice of 2 lemons

  • 3 cups cake flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 1/2 cup sour cream

  • For the raspberry filling:

  • 1 cup fresh or frozen raspberries

  • 1/4 cup sugar

  • 1 tablespoon cornstarch

  • For the lemon buttercream frosting:

  • 1 1/2 cups (3 sticks) unsalted butter, softened

  • 3 cups powdered sugar

  • 2 teaspoons lemon zest

  • 1/4 cup lemon juice

  • 1/4 cup heavy cream

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and juice.

  3. In a separate bowl, whisk together the flour, baking powder, and salt.

  4. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

  5. Stir in the sour cream.

  6. Divide the batter evenly between the prepared cake pans.

  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

  9. To make the raspberry filling, combine the raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the berries are thickened and the sauce is bubbly. Let cool completely.

  10. To make the lemon buttercream frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the lemon zest, lemon juice, and heavy cream until smooth.

  11. To assemble the cake, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Top with the second cake layer.

  12. Frost the top and sides of the cake with the lemon buttercream frosting.

  13. Garnish with fresh raspberries, if desired.

  14. Slice and serve.

TIPS:

  • For a more intense lemon flavor, add 1 tablespoon of limoncello to the batter.

  • If you don't have fresh raspberries, you can use frozen raspberries. Just be sure to thaw them completely and drain off any excess liquid before using.

  • To make the frosting even smoother, sift the powdered sugar before using.

  • If you don't have heavy cream, you can use milk instead. However, the frosting will not be as thick and creamy.


PORTION OF LEMON RASPBERRY CAKE


VARIATIONS:

  • Lemon Poppy Seed Cake: Add 1/4 cup poppy seeds to the batter for a nutty flavor and texture.

  • Lemon Raspberry Cake with White Chocolate Ganache: For a richer frosting, make a white chocolate ganache by heating 1 cup heavy cream until just simmering, then pouring it over 12 ounces white chocolate chips. Let sit for a few minutes, then stir until smooth.

  • Lemon Raspberry Cake with Cream Cheese Frosting: For a tangy frosting, make a cream cheese frosting by beating together 1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups powdered sugar, and 1 teaspoon vanilla extract.

  • Lemon Raspberry Layer Cake: For a more impressive presentation, make a three-layer cake by baking the batter in three 9-inch round cake pans.

  • Lemon Raspberry Cupcakes: For individual servings, make cupcakes by baking the batter in muffin tins.


BENEFITS:

  • Lemons are a good source of vitamin C, an antioxidant that helps boost the immune system.

  • Raspberries are a good source of fiber, which helps keep the digestive system healthy.

  • Butter is a good source of vitamin A, which is important for vision and skin health.

  • Eggs are a good source of protein, which is important for building and maintaining strong muscles.

  • Cake flour is a lower-protein flour than all-purpose flour, which results in a softer and more tender cake.

  • Sour cream adds moisture and tanginess to the cake.

  • Heavy cream adds richness and creaminess to the frosting.

  • Powdered sugar is a type of sugar that is finely ground, which makes it easy to blend into frostings and other desserts.

  • Vanilla extract adds a subtle flavor to the frosting.


NUTRITION VALUE:

A serving of lemon raspberry cake (approximately 1/8 of a cake) contains approximately:

  • Calories: 300
  • Fat: 15 grams
  • Cholesterol: 50 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 35 grams
  • Sugar: 20 grams
  • Fiber: 2 grams
  • Protein: 3 grams
  • Vitamin C: 15% of the Daily Value (DV)
  • Vitamin A: 10% of the DV
  • Calcium: 5% of the DV
  • Iron: 5% of the DV


LEMON RASPBERRY CAKE


Please note that these are just estimates and the actual nutrition value of your cake will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

LEMON RASPBERRY CAKE RECIPE

 

STRAWBERRY TRIFLE WITH CREME


INGREDIENTS:

  • For the cake cubes:
    • 1 pound cake, cubed
  • For the macerated strawberries:
    • 2 pounds fresh strawberries, hulled and quartered
    • 1/2 cup sugar
  • For the custard:
    • 3 cups milk
    • 1 (3.4 ounce) package instant vanilla pudding mix
  • For the whipped cream:
    • 2 cups heavy whipping cream
    • 1/4 cup powdered sugar
  • For garnish:
    • Fresh strawberries, sliced
    • Mint sprigs

INSTRUCTIONS:

  1. Make the cake cubes: In a large bowl, gently toss the cubed pound cake with enough sherry or brandy to coat, if desired. Set aside.

  2. Make the macerated strawberries: In a large bowl, combine the quartered strawberries and sugar. Toss gently to coat. Let sit for at least 15 minutes, or up to 1 hour, to allow the strawberries to release their juices.

  3. Make the custard: In a medium saucepan, whisk together the milk and pudding mix. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and whisk in the vanilla extract. Let cool completely.

  4. Make the whipped cream: In a large bowl, whisk the heavy cream until stiff peaks form. Gradually whisk in the powdered sugar until combined.

  5. Assemble the trifle: In a large trifle bowl or glass serving dish, arrange half of the cake cubes in an even layer. Top with half of the macerated strawberries, spreading them evenly. Spread half of the cooled custard over the strawberries.

  6. Repeat the layers, ending with a layer of whipped cream.

  7. Garnish with additional sliced strawberries and mint sprigs, if desired.

  8. Refrigerate for at least 2 hours before serving.

TIPS:

  • For a richer flavor, use homemade custard instead of instant pudding mix.
  • If you don't have sherry or brandy, you can use orange juice or water instead.
  • To make a more colorful trifle, add a layer of blueberries or raspberries between the strawberries and custard.

CUP OF STRAWBERRY TRIFLE WITH CREME

VARIATIONS:

  • Chocolate trifle: Replace the pound cake with chocolate sponge cake or chocolate cookies. Use chocolate pudding mix for the custard and top with chocolate shavings or curls.

  • Boozy trifle: Add a splash of liqueur, such as brandy, sherry, or Cointreau, to the macerated strawberries. For a non-alcoholic option, use orange juice or apple cider instead.

  • Fruit trifle: Replace the strawberries with other seasonal fruits, such as peaches, raspberries, or blueberries. Adjust the sugar to taste, depending on the sweetness of the fruit.

  • Nut trifle: Add a layer of chopped nuts, such as pecans, walnuts, or almonds, between the strawberries and custard.

BENEFITS:

  • Strawberries are a good source of vitamin C, an antioxidant that helps boost the immune system.

  • Custard is a good source of protein and calcium, which are important for building and maintaining strong bones and teeth.

  • Whipped cream is a good source of fat, which helps the body absorb vitamins A, D, E, and K.

  • Strawberries are a good source of fiber, which helps keep the digestive system healthy.

  • Trifle is a naturally sweet dessert, so it can be a healthy indulgence in moderation.

NUTRITION VALUE:

A serving of strawberry trifle (approximately 1 cup) contains approximately:

  • Calories: 350
  • Fat: 15 grams
  • Cholesterol: 50 milligrams
  • Sodium: 250 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Fiber: 3 grams
  • Protein: 5 grams
  • Vitamin C: 100% of the Daily Value (DV)
  • Calcium: 10% of the DV

CUP OF STRAWBERRY TRIFLE WITH CREME
Please note that these are just estimates and the actual nutrition value of your trifle will vary depending on the ingredients and preparation methods you use.


Enjoy! 😋😋 

STRAWBERRY TRIFLE RECIPE

Subscribe to: Posts (Atom)