See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…
Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh…
I remember a time when we talked ourselves into believing that Passover desserts tasted good. Now with the realization that not everyone can, or should, eat gluten, we have some really great options.
This flourless chocolate cake is smothered in ganache and then homemade caramel is decadence defined and you will not miss one bit of the gluten!
Flourless Chocolate Caramel Cake
- 1 Cup Semi-Sweet Chocolate Chips, use the good stiff
- 1/2 Cup Unsalted Butter
- 3/4 Cup Granulated White Sugar
- 1/4 tsp. Fine Sea Salt
- 1-2 tsps. Instant Espresso Powder 1 will enhance the chocolate flavor; 2 will give you a mocha flavor.
- 1 tsp. Vanilla Extract
- 3 Large Eggs, slighly beaten
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup Chopped Bittersweet, or semi-sweet, Chocolate
- 1/2 Cup Heavy Cream
- 1/3 Cup Packed, Brown Sugar
- 3 Tbs. Unsalted Butter
- 1 Tbs. Whole Milk
- Preheat oven to 375°.Lightly grease an 8" cake pan and line with parchment paper. I like to grease the paper too.
- In a microwave safe bowl, melt the chocolate and butter together, stirring every 15 seconds, until butter is completely melted.At this point stir until chocolate melts and mixture is smooth.Stir in sugar, salt, espresso powder and vanilla.Add in eggs and beat briefly until smooth.Add in cocoa powder and mix until just combined.
- Spoon in to prepared pan and bake for 25 minutes.The cake should have a thin crust and the internal emperature should be 210°.Cool in pan for 5 minutes then runknife arond the side and turn out onto plate and let cool completely.
- Put chocolate in a heat proof bowl. Heat cream until it just starts to simmer. Do not boil.Pour hot cream over chocolate and let sit for 3 minutes.Stir until chocolate is completel melted and cream is incorporated.Pour over cooled cake and allow to set.
- Heat brown sugar, butter and milk in a small saucepan, over a medium flame. Stir often and as soon as it begins to boil remove from heat. Stir until smooth.Allow it to cool down to just luke warm.Gently spoon over ganache and spread evenly.Serve at room temperature with a side of whipped cream.
If there’s one thing my Southern Family does well, it’s pound cake. We all have the one we make from memory. We also have ALL have the collections of pound cake recipes that have been passed down. This one is from Aunt Rosie. here she…
I love this time of year. Give me a Meyer Lemon or a Cara Cara Orange and I am a happy girl. Every year I look for different recipes to use these fabulous gems. This year I came across Odette Williams, Lemony Yogurt Loaf Cake,…
Back on January 19th I posted my version of the Tik Tok, cake cutting hack, on my Instagram. While you all loved the hack, what I heard most was, “I need that recipe”!
So here you go. This is my vanilla cake recipe. It is light, delicious and sweet. You will love it!
Please send me pictures of your version and follow me on instagram https://www.instagram.com/whiskinthesouthern/
Vanilla Cake and Vanilla Buttercream
- 2-1/2 cups Sifted Cake Flour
- 1-1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Salt
- 3/4 cup Unsalted Butter, at room temperature
- 1-3/4 cups Granulated White Sugar
- 4 large Egg Whites, room temperature
- 1 large Whole Egg, room temperature
- 1/2 cup Whole fat Sour Cream, room temperature
- 1 Tbs. Pure Vanilla extract
- 1 cup Whole Milk, room temperature
- 1-1/2 cups Unsalted Butter, room temperature
- 2 tsp. Pure Vanilla Extract
- Pinch table salt
- 5 cups Confectioners Sugar (about a box)
- 1/3 cup Whole Milk, may need more
- Sanding Sugar or Sprinkles
- Preheat oven to 350°.Grease, Flour and line with parchment paper, 2-9" cake pans
- Whisk together flour, baking powder, baking soda and salt. In a stand up mixer fitted with a paddle attachment, beat the butter until light and fluffy. Add sugar and beat on high until creamed together. Be sure to wipe down sides.Add in egg whites and combine well. Then add in sour cream and vanilla.Alternating with the milk, on a slow speed, add in dry ingredients in thirds. DO NOT OVERWORK your batter. Mix until just combined.
- Divde evenly into prepared pans. I like to use a large ice cream scoop (disher), to get it evenly distributed.Bake for 20-25 minutes. You want a tester to come out with just a very few wet crumbs. remember ti will keep cooking as it cools.Cool cakes, in pan on wire rack. See notes below for assembly.
- In the standup mixer, fitted with a paddle attachment, Beat the butter until light and fluffly. Add vanilla and salt, then start adding the confectioners sugar, slowly.Depending on the weather where you are, you may need to gradually add the milk as you go, or you can add it at the end. Continue beating until you get a thick but light consistency. Keep in mind you may need to add more confectioners sugar or more milk.
I am so grateful to Brigid of @Bostonbabbler for sharing her recipe for Chocolate Madelines. I hope you enjoy them and that you will follower her on instagram. As always, please share your comments and pictures with me. Be sure to follow me too on…
I’ve been participating in the Melissa’s produce #FamilyBakingChallenge. The recipes have come from many sources and have been fantastic. One of my favorites has been the greatest surprise. They came up with a recipe for a snack and cake using Winter Crunch Red Grapes. I…
It seems like I always do the same things with m leftovers. And I throw more away than I would like. Especially in these times, I feel like I really want to stretch my leftovers and use them all up.
One night, I made a stir fry using up the remaining turkey. I added some brown rice, scrambled eggs and loaded it up with all the vegetables I had in my fridge. I had some fresh ginger in my freezer, that I grated in and a lite drizzle of sesame oil. YUM!!!
The next morning, I made this cake. I took a standard vanilla cake (bundt) and swirled it with my leftover Homemade Cranberry Sauce. I mixed a cup of sauce into half the cake batter and then layered it in to a bundt pan. I pulled a knife through the layers of batter and baked it,
For the glaze, I pushed the remaining sauce through a sieve and used that juice and whole milk, whisked it with confectioners sugar to make a glaze.
This recipe is great for using up fruit that is too soft to eat but is still good and of course leftover sauce.
Cranberry Swirl Bundt Cake
- 1 cup Homemade Fruit puree or Cranberry Sauce
- 2-1/2 cups Granulated White Sugar
- 1 cup Unsalted Butter, room temperature
- 6 Lg. Eggs, room temperature
- 3 cups All-Purpose Flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 tsp. Vanilla Extract
- 1-1/2 cups Confectioners Sugar
- 2-3 Tbs. Whole Milk or Juice to match your puree use more or less liquid to desired consistency
- Preheat oven to 325°Grease and flour, well, a bundt pan or 10"tube pan.
- Cream together butter and sugar, until fluffy and light.Add eggs one at a time and blend until just combined, in between.
- Whisk together flour, baking soda, and salt.Whisk together sour cream and vanilla together.Add the flour mixture to the butter mixture, alternating with with the sour cream mixture, in three additions.DO NOT OVERWORKAdd half of the cake batter to the cranberry sauce.
- Start adding batter to prepared bundt pan with plain cake batter then add cranberry cake batter. Do three additions of plain and two of cranberry.Pull a knife through batter to make the swirl.
- Bake in preheated oven for 60-75 minutes.Cake should spring back when touched. I like my tester to come out clean but with just a few moist crumbs.Cool in pan, on rack, for 20 minutes then turn out. Cool completely before glazing.
- Put the confectioners sugar in a large bowl. Add 1 Tbs. of milk and then 1 Tbs. of juice. Whisk and keep adding liquid, 1 Tbs. at a time, until you have the desired consistency.I pushed the remaining cranberry sauce through a sieve and used that sauce in my glaze.
This is a repost of this recipe but let’s be honest; you can never read a red velvet cake recipe too many times. This recipe is an original from my family, in Georgia, so you know it’s good! I want you to pay attention to…
Today is #NationalChocolateCakeDay ! It’s the perfect holiday and great reason to make a heavenly chocolate cake. Enjoy my go to recipe! This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and…