Category Archives: Cakes

Categories for different foods and meals

Black Velvet Cupcakes – Sally

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Sally published this recipe for Black Velvet Cupcakes in recognition of Chocolate Cupcake Day, plus an homage to Halloween, delicious and fun.

(I think the frosting recipe could be cut in half, unless, like me, you have a box of graham crackers in the cupboard not doing anything and you like chocolate frosting stuffed graham cracker cookies.)

Black Velvet Cupcakes

INGREDIENTS
Cupcakes
• 125 g (1 c) all-purpose flour (spooned & leveled)
• 42g ( ½ c) black cocoa powder (a dark, Dutch-process cocoa)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 200g (1 c) granulated sugar
• 120g ( ½ c) buttermilk, at room temperature
• 75G ( 1/3 c) vegetable oil
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• ½ tsp distilled white vinegar
• 120g ( ½ c) hot coffee (decaf is fine) or hot water
Frosting
• 226g (1 c = 16 Tbl) unsalted butter, softened to room temperature
• 420g (3 ½ c) confectioners’ sugar
• 42g ( ½ c) black cocoa powder (a dark, Dutch-process cocoa)
• 60 – 75g (4–5 Tbl) heavy cream or milk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt

METHOD

  1. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe yields 14–15 cupcakes, so line a second muffin pan with 2 or 3 more liners (or bake in batches).
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, preferably with a pour spout, whisk together the sugar, buttermilk, oil, egg, vanilla, and vinegar until combined. Pour the dry ingredients into the wet ingredients, add the hot coffee, and whisk until the batter is completely combined. The batter will be thin.
  4. Pour the batter into the liners, filling only 2/3 to 3/4 full to avoid overflowing and sinking.
  5. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Another way to test for doneness is to lightly press your finger into the surface of the warm cupcake. If the cupcake bounces back, they’re done. If your finger leaves an imprint, they need more bake time.
  6. Allow cupcakes to cool in the pan for 10–20 minutes, and then transfer to a cooling rack to cool completely before frosting.
  7. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 1/4 cup (60g/ml) of the cream, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. If the frosting seems too thick, beat in another Tablespoon of cream.
  8. Frost cooled cupcakes and top with sprinkles, if desired. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826. For cat cupcakes, see recipe Note.
  9. Store cupcakes at room temperature for up to 2 days or in the refrigerator for up to 4 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

Chiffon Cake for Sallys Baking Addiction July Challenge

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This months challenge was a Chiffon Cake (which I never made previously.) This is a tender crumb, tasty, moist cake. Fairly easy to make and the results were perfect

Chiffon Cake

INGREDIENTS
Cake
• 200g (1 ⅔ c) cake flour
• 200g (1 c) granulated sugar, divided
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 large eggs, separated, RT
• ½ teaspoon cream of tartar
• 160g ( ⅔ c) RT whole milk
• 113g ( ½ c) canola oil or vegetable oil
• 2 teaspoons vanilla

Cream Cheese Whipped Cream
• 85g (3 oz) full-fat block RT cream cheese
• 240g (1 c ) heavy cream, cold
• 23g (3 Tbl) confectioners’ sugar
• ½ teaspoon vanilla bean paste or pure vanilla extract
• fresh berries, for garnish

METHOD

  1. Preheat the oven to 325°F (163°C).
  2. In a medium bowl, sift together the flour, 100g ( ½ c) of the sugar, the baking powder, and salt. Set aside.
  3. In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until light and foamy, about 2 minutes. With the mixer still running, slowly pour in the remaining 100g ( ½ c) of sugar. Increase to high speed and whip until stiff, glossy peaks form, about 5 minutes. Transfer the meringue to another bowl and set aside.
  4. Using a stand mixer fitted with the whisk, beat the egg yolks, milk, oil, and vanilla on medium-high speed until pale and frothy, about 2 minutes.
  5. Sift the flour mixture into the egg yolk mixture, and whisk to combine. Add half of the meringue to the batter and use a spatula to gently fold it all together to incorporate. Then fold in the remaining meringue. Work slowly and gently so you don’t deflate the egg whites. The batter should be light and fluffy. Pour the batter into an ungreased 10-inch tube pan and smooth the top.
  6. Bake for 45–55 minutes or until the top of the cake springs back when lightly pressed. Insert a toothpick near the center; if it comes out clean, the cake is done. (Our test cakes always took exactly 50 minutes.)
  7. Immediately invert the cake pan onto a cooling rack and leave the cake upside down until completely cool. Run a thin knife around the edges to help loosen the sides. Gently tap the pan, upside down, on a serving stand or plate to release the cake.
  8. Using a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar and vanilla, and beat until completely smooth (absolutely no lumps!). Add a few Tablespoons of the cold heavy cream, and beat until the mixture loosens and smooths out. With the mixer running on low speed, slowly stream in the remaining heavy cream. Increase to medium-high speed and whip until medium peaks form, about 3 minutes. Spread or pipe on the cake. In the pictured cake, I used Ateco 808 large round piping tip. Garnish with fresh berries, if desired. Slice and serve.
  9. Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If topped with the Cream Cheese Whipped Cream, store the cake covered in the refrigerator.

NOTES

  1. Make-Ahead & Freezing Instructions: The baked and cooled cake can be covered tightly and stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If serving with whipped cream and fresh berries, garnish the cake on the day you plan to serve it. The cake freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. If using the Cream Cheese Whipped Cream topping, you can prepare it up to 1 day in advance and refrigerate it until ready to use.
  2. Eggs: Eggs separate more easily when cold, but egg whites whip to greater volume when at room temperature. I recommend separating the eggs while they’re cold, then covering and letting them sit at room temperature for about 30–60 minutes before beginning the recipe.
  3. Best Oil to Use: Use an oil that’s neutral in flavor, so the vanilla can shine, such as canola oil or vegetable oil. I also love using avocado oil in this cake. I have not tested it with other oils. Do not substitute with butter.
  4. Milk: Whole milk is ideal because its fat content contributes richness and a soft, tender crumb. In a pinch, 2% or 1% milk will work, though the cake won’t be quite as rich. I do not recommend nonfat milk. I have not tested this cake with nondairy milk. Some chiffon cake recipes use water instead of milk, but I prefer milk for its flavor and texture benefits.
  5. Layer Cake Instructions: Line three 8-inch round pans with parchment paper rounds; do not grease the pans. Bake time is around 20–23 minutes. The cakes are done when the top springs back when lightly pressed and a toothpick inserted near the center comes out clean. Invert the cake pans onto cooling racks and cool the cakes in the pans upside down for 45 minutes, or until completely cool. Run a knife around the edges to help loosen the sides, remove the cakes from the pans and peel off the parchment rounds, and place right side up on the cooling racks. If using the Cream Cheese Whipped Cream Topping to fill and frost the cake, double the topping recipe. This yields enough for a filling between the layers and a light coating on the top. Refrigerate the assembled cake until ready to serve.

My Second, First Holy Communion Cake

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Our granddaughter Vivian’s First Holy Communion was this morning with a celebratory meal after. I finished her choice of a confetti cake two hours before services. Its design is much like her sister Graces except I made the chalice by cutting tempered chocolate and dusting with gold and/or silver sparkling dust.

I see all the imperfections, but will keep quiet.

Crusting gold buttercream was a bit of a challenge but mixing the appropriate quantities of yellow, brown and red food colorings yielded an acceptable shade. I wanted crusting so the sugar decoration would not melt (it did slightly) and I wanted the boarder piping to keep its form

Transform regular butter cream by substituting half the butter for and equal volume of vegetable shortening.

Note: volume, not weight. By weight half the butter weighs 113g and the vegetable shortening is 93g.

P.S. This is undoubtedly my last communion cake.

First Holy Communion Confetti Cake

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I have been looking for a new, soft and moist white cake. Thankfully, our younger granddaughter asked for a confetti cake for her First Holy Communion cake on Saturday. I made Sally’s Confetti Cake for practice this morning. The final cake will be crumb coated and frosted with a standard buttercream or perhaps a marshmallow fondant.

The final cake will need to feed about 70 people so I will make a double layer 11”x15” sheet cake. Layering the cake could be tricky as the cake is very fragile. The bake time will be adjusted, but as I bake by internal temperature that shouldn’t be an issue.

(I added a picture of her sister’s Communion cake from 2 years ago so you can see the final result.)

Fish Cake For Charity Donation

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OK, I realize you can’t hit ‘em all out of da park, and I realize that accidents do happen when baking, but sometimes there is simply a “perfect storm” that is unavoidable.

I saw a picture of a cake shaped like a fish which was perfect for the Fish Fry fundraiser dinner last night.

In no particular order here are the mistakes I made with my “Fish Cake”

  • I chose the wrong cake recipe for my cake. It was too fragile for the required shaping. I needed a denser cake to hold everything together. I considered starting over with a firmer cake, but it was like I was in a baking contest and had a time limit. As it turned out I baked most of the day and finished with 15 minutes left. Whew!
  • The visual appeal was uninspiring for high value bids. While it may be a delicious cake, it must appeal to people to bid.
  • I didn’t check my supplies and ran out of cocoa powder before finishing. (However, the QC Cadre came through in many ways to help out!)
  • The chocolate shortbread cookie scales were almost perfect, but should have been lighter shade of brown than the frosting.

The cake ended up selling, but for much less than previous years entries. Note to self: Remember lessons learned this past week.

I used my standard Extreme Chocolate Cake and frosting. The flavor is outstanding. I used a new recipe for the chocolate shortbread cookies and they are delicious.

I filled the cake with a raspberry curd mixed with mashed fresh raspberries for the fresh berry tartness. ( It was so good I almost bought the cake so the QC Cadre and I could share it.)

Chocolate Shortbread Cookies

INGREDIENTS

  • 226g (1 c) butter (use salted butter, see note)
  • 113g (1 c) powdered sugar
  • 20g (¼ c) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 217g (1 ¾ c) all-purpose flour
  • ½ tsp salt

METHOD

  1. Cream butter and sugar in the bowl of a stand mixer (or in a very large bowl using a hand mixer), until fluffy and creamy, about 1 minute. Scrape the sides and bottom of the bowl.
  2. Mix in cocoa powder and vanilla, then again scrape the sides and bottom of the bowl.
  3. Add flour and mix until smooth, scraping the sides and bottom of the bowl (especially down in the bottom of the stand mixer bowl where things get caught) once during mixing.
  4. Lay out a piece of plastic wrap on a clean work surface. Scoop the dough onto the plastic and use your hands to form it into a log. Wrap up the log and roll to make into a uniform size. How long your roll is determines how many cookies you’ll get (or if you want small bite size cookies, make two rolls).
  5. Chill the rolls at least 1 hour, or until firm, before slicing and baking (or as long as overnight). To help the roll stay round, place it standing up in a tall drinking glass to chill in (this way it won’t flatten on one side).
  6. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  7. Slice log into ¼-inch thick slices and place 2-inches apart on cookie sheets. Bake for 14-17 minutes or until they just loose their glossy sheen. Cool completely before removing from cookie sheets.

Extreme Chocolate Frosting

Ingredients
• 168g ( ¾ c butter ½ c
• 125g (1 ½ c) unsweetened cocoa powder 1 c
• 624g (5 2/3 confectioners’ sugar 624g 3 ½ c
• 162g (⅔ c) milk .45 c
• 1 tsp vanilla extract

Directions

  1. Cream butter until light and fluffy.
  2. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla.
  3. Beat to a spreading consistency.

QC Cadre Celebration

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The only date that is also a command sentence (guesses anyone?) observed two birthdays of QC members AND the addition of two new members (we are up to 13 now!)

To celebrate, I made individual extreme chocolate cakes both dripped and filled with cream cheese/white chocolate ganache. To fill the cakes I used an apple corer to hollow out the cake, piped about a tablespoon of ganache into each cake and “plugged” the bottom with a piece of the removed cake-core. (Tip: don’t cut the cake all the way through.)

Fill pans half full and…
they won’t overflow…
And they will look like this.

White Chocolate Cream Cheese Ganache

Makes 3 cups

INGREDIENTS
• 200 g white chocolate
• 200 g heavy cream
• 300 g cream cheese full fat, not skim or low fat

METHOD

  1. Finely chop the white chocolate and place it in a heatproof bowl.
  2. Heat the cream on the stovetop until just below boiling point, or heat in microwave (stirring between bursts) in 30 second then 15 second then 5 second bursts until the cream is scalding (not boiling) 170-180 deg
  3. Pour the hot cream over the chocolate.
  4. Use a hand whisk to mix until the chocolate has fully melted and the mixture is smooth.
  5. Cover the surface with cling wrap, ensuring it touches the surface, and refrigerate overnight or until completely chilled.
  6. In a new bowl, use a hand mixer to beat the cream cheese until smooth, light, and fluffy. Scrape the bowl occasionally to ensure even mixing.
  7. Add the whipped cream cheese to the chilled chocolate mixture. Mix until well combined, stiff, and thick. The ganache should have a smooth, silky texture.

Chocolate Babka

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I needed a treat for QC’s Mah Jongg group today, luckily I saw contestants on GBBO make a chocolate babka and remembered I made one once or twice before.

The question is, what is a babka, a cake or a bread? The internet says it is a cake-bread hybrid, spanning the gap between breakfast bread and dessert. Call it what you like, just call me when it’s ready!

After this bake I modified the recipe to include tenting the babka about half way through the bake to protect the exposed chocolate on the top from over baking. Next time for sure.

Chocolate Babka

INGREDIENTS
For the dough:
• 3¾ cups (530 g) all-purpose flour , plus extra for dusting
• ½ cup (100 g) granulated sugar
• 1 tablespoon (10g) instant yeast
• 3 large eggs
• ½ cup (120 ml) water
• ¾ teaspoon fine sea salt
• ⅔ cup (150 g) unsalted butter , at room temperature, cut into small cubes
• Neutral oil (sunflower, canola) for dressing
For the chocolate filling:
• ½ cup (50 g) powdered sugar
• ⅓ cup (30 g) unsweetened cocoa powder
• 130 g dark chocolate , melted*
• ½ cup (120 g) unsalted butter , melted
• ⅔ cup (120 g) chocolate chips or chunks OR 1 cup (100g/3.5oz) pecans, coarsely chopped (optional)
For the sugar syrup:
• ½ cup (120ml) water
• ½ cup (100g) granulated sugar

METHOD
Making the dough:

  1. Place flour, sugar, and yeast in a standing mixer fitted with the dough hook and mix on low speed until combined. Add eggs and water, and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl.
  2. Place dough in a large bowl brushed with oil, cover with plastic wrap, and leave in the fridge for at least half a day or overnight.
  3. Grease two loaf pans (9×4 inch) with oil and line the bottom of each pan with parchment paper. Divide dough in half and keep one half covered in the fridge.
    Making the filling:
  4. Whisk together powdered sugar, cocoa powder, chocolate, and butter until you have a spreadable paste.
  5. Roll out dough on a lightly floured surface and shape into a rectangle measuring 15×11 inches. Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a ¾ inch border all around. Sprinkle half of the pecans or chocolate chips on top of the chocolate.
    Shaping the dough:
  6. Use both hands to roll up the rectangle like a roulade, starting from the long side closest to ]’’]you and ending at the other long end. Press to seal the dampened end onto the roulade, then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
  7. Trim about ¾ inch off both ends of the roulade with a serrated knife. Then use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the seam, essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, then lift the right half over the left half. Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Don’t worry if there are gaps in the pan since the cake will rise and will eventually look fine, even if you feel like it’s messy at this point. Cover the pan loosely with plastic wrap or a wet tea towel and leave to rise in a warm place for 1 to 1½ hours. Repeat to make the second cake.
  8. Preheat oven to 375°F/190°C, making sure to allow plenty of time for it to heat fully before the cakes have finished rising. Remove plastic wrap or tea towels, place cakes on middle rack of oven, and bake for about 25-30 minutes, (tent the cakes about half way through to protect the chocolate from burning) until a skewer inserted into the center comes out clean with no dough attached. (190°F)
  9. While the cakes are in the oven, make the syrup. In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. As soon as the cakes come out of the oven, brush the syrup over them. Use all of the syrup, even if it looks a lot. Let cakes cool until they are warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature.
  10. Babka will stay fresh for 24 hours in an airtight container at room temperature. Don’t place in the fridge.
  11. Babka freezes well for up to 2 months. To thaw, leave on counter or overnight in the fridge.

Recipe Notes

  • To melt butter and chocolate, place them in a heat-proof bowl, and heat in the microwave in 20 second-intervals, stirring in between each interval, until melted and smooth (or alternatively, set it over a saucepan of simmering water, stirring occasionally).

Banana Cake from Sally (again)

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I had some over ripe bananas and not being one to thrown them out (or eat them) I looked for a use for over ripe bananas. Sally once again to the rescue!

Everything she said about them is true. Very nice banana flavor and delicious cream cheese frosting. As it contains bananas, which is a traditional breakfast food, and cream cheese, which is a natural on breakfast bagels, I advertised this cake as a breakfast dessert with a clear conscience.

QC Cadre comments were: “Cake is to die for” (hope not!); “Very Delicious”; “The cake is so moist and good and that frosting is fabulous. Very breakfasty.”

Banana Cake – Sally

INGREDIENTS
Banana Cake
• 345g (1 ½c) mashed bananas (about 4 medium or 3 large bananas)
• 375g (3 c) all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
• 170g (¾ c;12 Tbl) unsalted butter, softened to room temperature
• 200g (1 c) granulated sugar
• 100g ( ½ c) packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 360 g (1 ½ c) buttermilk, at room temperature*
Cream Cheese Frosting
• 226 (8 oz) full-fat brick cream cheese, softened to room temperature
• 113g ( ½ c; 8 Tbl) unsalted butter, softened to room temperature
• 360g (3 c) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 tsp pure vanilla extract
• ⅛ tsp salt

METHOD

  1. Preheat the oven to 350°F (177°C) and spray a 9×13-inch pan.
    Make the cake:
  2. Mash the bananas using stand mixer with paddle on high speed for 1 minutes. Set mashed bananas aside.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute.
  5. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  6. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be slightly thick and a few lumps is OK.
  7. Spread batter into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  8. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
    Make the frosting:
  9. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  10. Cover leftover cake tightly and store in the refrigerator for 5 days.

Extreme Chocolate, Chocolate, Chocolate Cake

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My instructions for Vivian’s birthday cake were that it was to be a “Chocolate, chocolate, chocolate cake.” This is neither the prettiest or most imaginative cake I have made but it’s the most chocolate.

The cake (#1 chocolate) is my Extreme Chocolate Cake, which is universally loved and complimented, (by me also.) The frosting is new to me, a cream cheese chocolate frosting (#2 chocolate.) It is whipped up into a lighter, less sweet frosting when compared to my usual buttercream frosting. (My fav, however, is Italian Meringue.) The top of the cake is covered with chocolate shards (#3 chocolate) created during my failed attempt to make chocolate tubes. To be continued.

Around the bottom of the cake are shortbread cookies, shaped like 7’s with a chocolate foot (#4 chocolate.) Mission accomplished and she was very happy. (Me too.) There is also a golden shortbread trophy on the top as a result of her fabulous year swimming.

Extreme Chocolate Cake

Makes two 9” round cakes and can be scaled up, as this cake was
INGREDIENTS
• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

METHOD

  1. Preheat oven to 350⁰F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean or 205⁰F internal temp. Cool for 10 minutes before removing from pans to cool completely.

Chocolate Cream Cheese Frosting – Sally

INGREDIENTS
• 339g (12 oz) full-fat brick cream cheese, softened to room temperature*
• 170g (¾ c; 12 Tbl) unsalted butter, softened to room temperature
• 420g (3½ c) confectioners’ sugar
• 55g (⅔ c) unsweetened natural or dutch-process cocoa powder
• 1 tsp pure vanilla extract
• 1–2 tbl heavy cream
• pinch salt

METHOD

  1. In a large bowl using a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
  2. Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy.
  3. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  4. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Notes

  1. Make Ahead Instructions: Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
  2. Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
  3. This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.

New Jersey Crumb Cake

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QC wanted a New Jersey Crumb Cake and who am I to object? She asked for a layer of apples sandwiched between the cake and crumble topping. It was suggested, next time, to make the layer of apples thicker, so I adjusted the recipe accordingly.

The finished cake was quite sweet, due to the very thick layer of crumble topping, (no complaint, just fact.)

The overall cake was very good and well worth making again.

New Jersey Crumb Cake

INGREDIENTS
Topping
• 1 ½ c brown sugar
• 1 ½ Tbl ground cinnamon
• ¾ tsp kosher salt
• 2 ¼ c cake flour
• ¾ c RT butter melted (1 ½ sticks)
• 2 sweet apples, sliced ¼” thick
Cake
• 1 ½ cups all-purpose flour
• ½ c sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp kosher salt
• 1 RT large egg
• ½ c RT buttermilk
• Spray canola oil
• 2 tsp vanilla
• Confectioners sugar

METHOD
Preheat oven to 325°

  1. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 8-inch width. Cut excess. Spray 9-inch square baking pan with nonstick cooking spray and fit parchment into pan, pushing it into corners and up sides.
  2. Let excess paper hang over the sides of the pan. Affix to the sides of the pan with metal binder clips. Spray the piece of parchment paper and repeat with a piece of parchment laying in the opposite direction.
    Crumb topping
  3. Whisk sugar, cinnamon, salt, and all purpose flour in medium bowl to combine. Add melted butter and mix with sturdy rice paddle or wooden spoon until mixture resembles thick, crumbly dough. Refrigerate while you make the cake batter.
    Cake batter
  4. Sauté apples to at denté in a frying pan with 1 tablespoon butter
  5. Whisk flour, sugar, baking powder, baking soda, and kosher salt together in a medium bowl. Set aside.
  6. Mix buttermilk, vanilla and egg until combined.
  7. Pour the wet ingredients into the dry ingredients and fold until just combined.
    Assemble and bake
  8. Transfer the batter to the prepared pan. Spread evenly.
  9. Add sautéed apples evenly in two layers across the batter.
  10. Break crumb topping apart, with your fingers, into pea-sized and slightly larger pieces and spread in even layer over batter, beginning with edges and then working toward center. It will seem like a lot of topping, but it’s worth it!
  11. Bake for 40 to 45 minutes, or until a toothpick comes out clean, rotating the pan after 20 minutes then continue baking.
  12. Let cool at least 15 minutes. Remove cake from pan by lifting parchment overhang. Dust powdered sugar over the top of the cake.