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Showing posts sorted by relevance for query cake. Sort by date Show all posts
Lemon Cake with Chocolate Ganache

Lemon Cake with Chocolate Ganache


Just in time for the long weekend - lemon cake with chocolate ganache! If you're a fan of lemon desserts, this is a perfect dessert idea for you! With bright lemon flavor in the cake, homemade lemon curd and fresh lemon buttercream, what's not to love?? Then we top it with rich chocolate ganache because why not!

I feel like spring and summer just scream all things citrus. I'm always looking for delicious lemon dessert ideas. I love that this cake is super moist, super lemony and not overly sweet. For this cake recipe I chose to do a semi-naked frosting, so the frosting is super light.

Looking for some more lemon recipes? I've listed all my favorites at the bottom of the post!


When I'm baking cakes, I make it super easy on myself by splitting the task into two parts. One day I bake the cakes, and then the next day I frost them. I just store the baked and cooled cakes by wrapping them very well in plastic wrap, and keeping them in the fridge so they're cold to frost.


This cake just looks like a bright, sunny summer day, don't you think? I love how happy it is! A perfect cake for BBQs, picnics and summer birthdays.


Cake Ingredients: 

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
1 cup sour cream
Juice and zest of 3 lemons

Lemon Curd Ingredients: 

1/2 cup sugar
Juice and zest of 3 lemons
4 egg yolks
6 tablespoons butter

Lemon Buttercream Ingredients: 

2 cups butter, softened
5-6 cups powdered sugar
Zest of two lemons
Juice of one lemon
1 teaspoon vanilla extract
1 teaspoon lemon extract

Chocolate Ganache Ingredients: 

1 cup semi-sweet chocolate chips (I always use Ghiradelli)
1/3 cup heavy cream

Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper. Set aside. In a medium bowl, whisk together the dry ingredients, flour through salt.

In your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until incorporated, and scraping down the sides of the mixing bowl as needed. Add the vanilla extract. Add the dry ingredients and mix on low until just incorporated, being careful not to overmix. Add the sour cream, lemon juice and zest, mixing until all ingredients come together.

Pour batter into the three prepared cake pans, and bake in the preheated oven for 22-30 minutes, or until a toothpick comes out with moist crumbs.

Allow the cakes to cool in their pans for about 5-10 minutes, and then turn them out on a wire cooling rack to cool the rest of the way. I like to turn my cakes upside down to help them flattten. When the cakes are room temp, I freeze them for 30 minutes to make frosting them easier.

Lemon Curd Directions: Combine all ingredients in a medium saucepan over medium-low heat. Be sure to whisk constantly so the mixture doesn't burn. Cook about 10 minutes, or until the mixture is thick enough to coat the back of a wooden spoon. Remember that the curd will continue to thicken as it cools! Remove the curd from the heat, and melt in the butter. Store in the fridge for up to 5 days.

Lemon Buttercream Directions: In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add 5 cups powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lemon zest, juice and extracts, mixing on high speed for about 3-4 minutes. Add the additional cup of powdered sugar if necessary. Taste! If you'd like the frosting to taste even more like lemon, add additional zest!

Chocolate Ganache Directions: Combine the chocolate chips and heavy cream in a small mixing bowl. Heat in the microwave for about 30 seconds, and stir well. Add a few more seconds if the chocolate chips aren't fully melted. Drizzle the chocolate ganache over the sides of the cake with a spoon, or using a squeeze bottle. Then drizzle the chocolate over the rest of the top of the cake and smooth. For this cake I did an inverted drip, which just means that I frosted the cake, did the drizzle, and flipped it over!

Assembly tips:

  • If necessary, cut the top of each cake so that they're flat. This will make frosting easier! I like to do this with cold (refrigerated) cakes and a sharp bread knife. 
  • Cover the top of the first layer of cake with the lemon buttercream. Pipe a border of frosting around the circumference of the cake. Spoon lemon curd into the well you've created. Top with the second layer of cake, and repeat steps. Then top with the third layer of cake, and frost the cake lightly for a semi-naked cake like mine, or completely for a fully frosted cake.
  • If you want to decorate with lemon slices, this is my trick - toothpicks! I push toothpicks through the lemon rind, far enough in that you can't see them. Voila! Obviously remove all the picks before serving.





My daughter Charlotte couldn't resist diving into this cake - literally haha! I made this same cake for her second birthday last weekend, decorated in a Disney Cars theme! You can see it on Instagram here.


More Delicious Lemon Recipes:


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Kirsten Bell
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Pina Colada Cake

Pina Colada Cake


If you love Pina Coladas (and getting caught in the rain), then I have the perfect cake for you today! A delicious Pina Colada cake. Moist layers of coconut cake with homemade bourbon pineapple curd between, and topped with bourbon coconut buttercream frosting. I mean, seriously. This cake is like a tropical cruise in a cake, and I am here for it!

Ok so you may be thinking - aren't Pina Coladas usually made with rum? Yes, yes they are! But it turns out that Brown Sugar Bourbon Pina Coladas are just as delicious (possibly even more so!). I took one for the team and did a taste test, and might be making all my Pina Coladas with this Brown Sugar Bourbon from now on!

Used In This Post: 



If you've made any of my other cake recipes, you know that I'm not a fan of sickly sweet cakes. In the past I've tried coconut cakes that had way too much sugar for my taste, so I was on a mission to create a Pina Colada cake recipe with all the flavor, and less sugar. And the cherry on the top (see what I did there haha!) is the delicious Brown Sugar Bourbon (BSB) in both the pineapple curd and frosting. It's sooooo good, and I love that hint of flavor throughout the whole cake!

Now two quick notes on the recipe:

*You'll notice that the cake calls for coconut milk. By this I mean the canned kind that you'll most likely find in the Asian food section of your grocery store. (I used the brand Thai Kitchen.) When you open the can, you'll see thick coconut cream on top - that's what you want to use. One can should have enough for this recipe!

**The pineapple curd calls for pineapple juice - and this will need to be the canned version too. I found this in the juice section of my grocery store. For some reason only the canned version works - something to do with how juice is normally preserved, from what I understand. If you use "normal" pineapple juice, (as in from a plastic bottle) the curd won't thicken correctly.


Coconut Cake Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup coconut full-fat yogurt
1/3 cup coconut milk*
1 cup unsweetened coconut flakes

BSB Pineapple Curd Ingredients:

1/2 cup pineapple juice (from a can)**
1/3 cup granulated sugar
2 tablespoons cornstarch
4 egg yolks
1 tablespoon Brown Sugar Bourbon
Small pinch of salt
3 tablespoons butter

BSB Coconut Buttercream Ingredients:

2 cups butter, softened
6 cups powdered sugar
1 tablespoon Brown Sugar Bourbon
2 teaspoons coconut extract
Maraschino cherries with stems for garnish (optional)


Coconut Cake Directions: 

Preheat the oven to 350 degrees F. Grease three 6" cake pans, and line the bottom of each pan with parchment paper. In a medium mixing bowl, combine the dry ingredients, flour through salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs one by one, followed by the extracts, yogurt, and coconut milk. Mix until all the wet ingredients are incorporated, scraping down the sides of the bowl as necessary.

Add the dry ingredients, mixing on the lowest speed until just combined. Stir in the coconut flakes, making sure to scrape down the sides again as the coconut likes to stick.

Distribute the batter evenly between the prepared cake pans (I like to use this scale to be sure each layer is exactly the same). Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.

Pineapple Curd Directions: 

Combine all the ingredients except the butter in a medium saucepan over medium heat. Whisk constantly, until the mixture is thick enough to coat the back of a wooden spoon. Remove from heat, and stir in the butter a tablespoon at a time. The pineapple curd will continue to thicken as it cools.

Note the assembly directions below for tips on how to add the pineapple curd between each cake layer.

Bourbon Coconut Buttercream

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the powdered sugar one cup at a time. Add the Brown Sugar Bourbon and coconut extract. Beat on high speed for about 5 minutes.

Assembly Tips: 

  • I prefer to frost cold cakes - I find it easier and there are fewer crumbs. I wrap each cake layer in plastic wrap once they've come to room temp, and then let them sit in the fridge for at least a few hours so they're cold when I'm ready to frost 
  • To assemble with the pineapple curd between each layer of cake, frost an even layer of the buttercream on top of the first layer. Then pipe a border of frosting around the edge of the cake layer. Spoon the pineapple curd into the well that you just created. Repeat with the next layer, and then continue with your crumb coat. (And by the way, I'm posting a video to Instagram in a few days that will show exactly how to do this! Find me @thiscelebratedlife on Instagram to see it!
  • A crumb coat, if you haven't heard of it before, is a thin layer of frosting to just seal in the crumbs before you fully frost the cake. 
  • Once your cake is fully frosted, coat it in unsweetened coconut flakes (or sweetened if you prefer). 
  • Top with cherries for a true Pina Colada look! If you want to create the same glitter look that I did here, lightly dry each Maraschino cherry, and then dip them in this edible gold glitter. Easy as that!






Looking For More Cake Recipes?


Thank you to Heritage Distilling Co. for sponsoring this post. As always, all opinion are my own.


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Kirsten Bell
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The Ultimate St. Patrick's Day Dessert: Lucky Charm Cake!

The Ultimate St. Patrick's Day Dessert: Lucky Charm Cake!


This cake is seriously what my childhood St. Patrick's Day dreams were made of. Ombre green vanilla cake. Rich vanilla frosting. Covered with ganache drip and garnished with lucky charms marshmallows. I mean...come on! Every kid needs this St. Patrick's Day dessert - even if they're just kids at heart!


I love that this cake is so festive and fun, and it's also really easy! And if you're looking for a more "adult" cake, be sure to check out my Espresso Cake with Baileys Frosting!

Whenever I make cakes, I separate it all into steps. First I bake the cake, let it cool to room temp, wrap it in plastic wrap or freezer bags and put it in the freezer. I'll tell you why. Frozen cakes are wayyyy easier to frost than room temp ones. And I am ALL about easy. 

Then usually the next day, I frost it and do any fun decorating like the ganache drip. Done and done! By separating the cake basically into two parts, I find it's way more manageable for me and my schedule.










Cake Ingredients: 

2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/2 cup buttermilk

Vanilla Buttercream Ingredients: 

(Note: I use a lot of frosting - see the photos below! You can cut down as needed!)

2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 tablespoons vanilla extract
1 tablespoon heavy cream, if needed
  
White Ganache Drip Ingredients: 

1/4 cup heavy cream
1 cup white chocolate or white candy melts

Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper.

Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.

If you want a green ombre cake: Distribute the cake batter evenly into three large mixing bowls. I used a 1/2 cup measure to ensure my cake layers would be exactly even. Add green food dye in varying degrees to each bowl. Remember that the dye will lighten slightly when the cake bakes. 

Spoon the batter into the prepared cake pans. Bake 20-30 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the "top" of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and freeze at least 1 hour before frosting.

Buttercream Directions: 

Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes.

Ganache Directions: 

Put your frosted cake into the freezer for at least 10 minutes. Melt the chocolate or candy melts in a small bowl with the heavy cream. Drizzle the ganache down the sides of the cake, and spread across the top! You can use a spoon for this step, but I prefer to use a squeeze bottle. Garnish with lucky charms marshmallows.

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Kirsten Bell
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Key Lime Cake

Key Lime Cake


My brother loooooves key lime pie. So much so, that I literally can't make a lime dessert without thinking about him! Last year around his birthday I made Key Lime Pie Bars which were a big hit! This year, since I've been getting more and more into cakes, I decided to make a key lime pie inspired cake.

And let me tell you - this is it. Bursting with fresh lime flavor, this cake will definitely satisfy any lime lovers out there! Lime cake, filled with fresh lime curd, topped with lime buttercream. Um, yeah. This is a perfect cake for the first day of spring, and how about for a cinco de mayo party?? If you can wait that long!

Used In This Recipe: 

Three 6" Cake Pans (I use and love these!)
 

Now I can't jump to the recipe without first touching on the frosting for a second here. Because the frosting on this cake is so, freaking, good. I'm not usually the kind of person who could take a spoon to frosting, but you guys, I really could with this stuff. The fresh lime juice and fresh lime zest lightens the flavor, and it's really not very sweet.





Cake Ingredients: 

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
2 cups granulated sugar
4 eggs
4 teaspoons vanilla extract
1 cup sour cream
Juice and zest of 4 limes

Lime Curd Ingredients: 

1/2 cup sugar
Juice and zest of 3 limes
4 egg yolks
6 tablespoons butter

Lime Buttercream Ingredients: 

2 cups butter, softened
5-6 cups powdered sugar
Juice and zest of two limes
1 teaspoon vanilla extract


Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper. Set aside. In a medium bowl, whisk together the dry ingredients, flour through salt.

In your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating until incorporated, and scraping down the sides of the mixing bowl as needed. Add the vanilla extract. Add the dry ingredients and mix on low until just incorporated, being careful not to overmix. Add the sour cream, lime juice and zest, mixing until all ingredients come together.

Pour batter into the three prepared cake pans, and bake in the preheated oven for 22-30 minutes, or until a toothpick comes out with moist crumbs.

Allow the cakes to cool in their pans for about 5-10 minutes, and then turn them out on a wire cooling rack to cool the rest of the way. I like to turn my cakes upside down to help them flattten. When the cakes are room temp, I freeze them for 30 minutes to make frosting them easier.

Lime Curd Directions: Combine all ingredients in a medium saucepan over medium-low heat. Be sure to whisk constantly so the mixture doesn't burn. Cook about 10 minutes, or until the mixture is thick enough to coat the back of a wooden spoon. Remember that the curd will continue to thicken as it cools! Remove the curd from the heat, and melt in the butter. Store in the fridge for up to 5 days.

Lime Buttercream Directions: In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add 5 cups powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lime zest, juice and vanilla extract, mixing on high speed for about 3-4 minutes. Add the additional cup of powdered sugar if necessary. Taste! If you'd like the frosting to taste even more like lime, add additional zest!

Assembly tips:

  • Cut the top of each cake so that they're flat. This will make frosting easier! I like to do this with frozen cakes and a sharp bread knife. 
  • Cover the first layer of cake with the lime buttercream. Pipe a border of frosting around the circumference of the cake. Spoon lime curd into the well you've created. Top with the second layer of cake, and repeat steps. Then top with the third layer of cake, and frost the cake with remaining frosting! 
  • If you want to decorate with graham cracker crumbs, this is what I do. I carefully transfer the cake to a rimmed baking sheet. Then I empty a generous amount of graham cracker crumbs into the sheet, and press them against the cake. Carefully brush/lightly blow away extra crumbs!


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Kirsten Bell
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Red, White & Blue Fourth of July Cake

Red, White & Blue Fourth of July Cake


You guys, it is full on summer over in my part of the world! We had a really long drawn out winter, short and sweet spring, and I feel like I woke up one day and it was 90 degrees out! I love summer though, so I'm not complaining. As I write this someone is mowing their lawn, and the smell of fresh grass is coming through my open window. Pure summer, right there.

And you know what else is pure summer? This cake! I've always felt like 4th of July really kicks off the summer season. It's officially July, the weather is almost always hot and sunny, and everyone is full into their summer routines. Well believe it or not, the 4th of July is just three short weeks away, and it will be here before we know it. So today I'm sharing my ultimate 4th of July dessert - Red, White and Blue cake!



This delicious cake is beyond perfect for whatever 4th of July event you're planning, and is guaranteed to be the talk of the party. The very best part is cutting into it and seeing those fun colors pop through! Sure to delight kids and adults alike.

One of my favorite things about this cake is that it's so festive before, and after you cut into it. For the sprinkles, I used Sweet and Treats sprinkle mix Stars and Stripes. Very appropriate! For me, a 4 oz bag was enough to decorate the sides of the cakes as well as decorating the top!

 




Cake Ingredients: 

2 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened (2 sticks)
1 3/4 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
2/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/2 cup buttermilk
Red and blue gel food coloring

Vanilla Buttercream Ingredients:

2 cups butter, softened (4 sticks)
6-8 cups powdered sugar
2 tablespoons vanilla extract
1 tablespoon heavy cream, if needed to thin out the frosting

Cake Directions: 

Preheat the oven to 350 degrees F. Grease and line the bottoms of three 6" cake pans with parchment paper.

Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.

For A Red, White and Blue Cake: Distribute the cake batter evenly into three bowls of the same weight - I used three large cereal bowls. Using a kitchen scale, distribute the cake batter evenly between the three bowls. Empty one bowl into a prepared cake pan (this will be your white).

For the other two, add red and blue gel food coloring. I recommend this kit! You will want to use gel, because liquid will change the cake consistency. The colors will strengthen slightly as they bake, but make sure that the red and blue look about the color that you want the cake layers to look.

Spoon the red and blue batter into the prepared cake pans. Bake 30-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes in the cake pans, and then invert the cakes onto a cooling rack with the "top" of the cake down. This will help flatten the cakes. Once the cakes come to room temperature, wrap in plastic wrap and refrigerate at least 1 hour before frosting.

Buttercream Directions: 

Whip the butter in you stand mixer fitted with the paddle attachment until light and fluffy. Slowly add the powdered sugar, one cup at a time, and mix on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes. Add heavy cream if needed.


If you want to see a video of this cake coming together, be sure to follow me on Instagram (@thiscelebratedlife)! I'll be posting it in the next few days, and you won't want to miss it!



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Kirsten Bell
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