Strawberry Cake

Chocolate cake is delicious, and so is vanilla cake…but this mouthwatering strawberry cake recipe definitely holds the key to our heart. We’re already thinking of excuses to bake it for our loved ones. Election Day party, anyone?

Ingredients

• 1 cup of butter, softened
• 2 cups of sugar
• 1 teaspoon of vanilla extract
• 2 3⁄4 cups of all-purpose flour
• 2 1⁄2 teaspoons of baking powder
• 1⁄4 teaspoon of salt
• 1 cup of whole buttermilk
• 5 egg whites
• Strawberry frosting, homemade or store bought
• 2 cups of fresh strawberries, blended or pureed

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Spray three 9-inch round cake pans with nonstick baking spray, and set aside.
2. Beat butter and sugar, then add vanilla and pureed strawberries. In a separate bowl, whip egg whites until stiff.
3. In a third bowl, combine dry ingredients.
4. Fold dry ingredients into wet ingredients and mix well, then pour into the three greased cake pans.
5. Bake cakes for approximately 20 minutes.
6. Let cool for at least 10 minutes on a wire rack.
7. Spread strawberry frosting between each layer of cake, then frost the entire cake.
8. Garnish with fresh strawberries.

Chocolate Bundt Cake

We never realized how much we liked bundt cake until we tried this chocolate bundt cake recipe. The drizzled chocolate and shredded coconut are what set this cake apart from other bundt cakes.

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2 3/4 cups all-purpose flour
• 1 1/4 teaspoons baking soda, divided
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup chocolate syrup
• 1 cup coconut flakes

Topping

• 3 ounces of milk chocolate almond bark or candy melts
• 2 ounces of white chocolate almond bark or candy melts
• 1/4 cup coconut flakes

Preparation

1. Cream butter and sugar, then add eggs and vanilla.
2. Combine dry ingredients in a separate bowl, then mix with wet ingredients.
3. Stir in coconut flakes and chocolate syrup.
4. Pour batter into a greased, floured bundt pan.
5. Bake 60-70 minutes at 350 degrees Fahrenheit.
6. When cool, decorate with coconut flakes and melted almond bark.

Red Velvet Cake

Red velvet cake has a reputation for being an elegant, beautiful cake. You can often find it on the dessert menu at restaurants.

Ingredients

• 2 1/2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 1 teaspoon of baking soda
• 1 teaspoon of fine salt
• 1 teaspoon of cocoa powder
• 1 1/2 cups of vegetable oil
• 1 cup of buttermilk
• 2 large eggs
• 2 tablespoons of red food coloring
• 1 teaspoon of white distilled vinegar
• 1 teaspoon of vanilla extract
• Cream cheese frosting (see below)
• Crushed pecans, for garnish

Cream Cheese Frosting

• 1 pound of cream cheese, softened
• 4 cups of sifted confectioner’s sugar
• 2 sticks of unsalted butter, softened
• 1 teaspoon of vanilla extract

Preparation

1. Preheat the oven to 350 degrees Fahrenheit and oil three 9-inch cake pans.
2. Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl. In another large bowl, whisk together oil, buttermilk, eggs, red food coloring, vinegar, and vanilla.
3. Combine wet and dry ingredients, and mix until batter is smooth. Pour into cake pans and bake for approximately 30 minutes.
4. Frost with cream cheese frosting.

Turtle Brownie Cheesecake

Creamy caramel…crunchy pecans…smooth cheesecake…life doesn’t get any better than this.

Ingredients

• 1 stick of butter
• ¾ cup of sugar
• 2 tablespoons of water
• 1 teaspoon of vanilla extract
• 2 cups of semi-sweet chocolate chips
• 2 large eggs
• ¾ cup of all-purpose flour
• ½ teaspoon of baking soda
• ½ teaspoon of salt

Filling

• 3 packages of cream cheese, softened
• 1¼ cup of packed light brown sugar
• 2 tablespoons of all-purpose flour
• 4 large eggs
• ⅔ cup of heavy whipping cream
• 1 teaspoon of vanilla

Ganache

• ½ cup semi-sweet chocolate chips
• ¼ cup heavy whipping cream

Toppings

• 1½ cups of toasted pecan halves
• ¼ cup of caramel sauce
• ¼ cup of hot fudge sauce

Preparation

1. Preheat oven to 325 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper and spray pan with cooking spray.
2. Heat butter, sugar, and water, bringing to a simmer.
3. Stir in vanilla and chocolate chips until chocolate melts.
4. Let mixture cool slightly, then add in eggs, one by one.
5. Combine flour, baking soda, and salt, and then stir it into chocolate mixture.
6. Pour brownie batter into prepared pan and bake for 20 minutes.
7. For the cheesecake’s filling, beat cream cheese until smooth.
8. Add brown sugar and flour and beat until fluffy. Beat in eggs one by one, then add cream and vanilla and stir until combined.
9. Pour cheesecake mixture on top of baked brownie mixture and bake for 50 to 60 minutes.
10. Turn oven off and crack the door, leaving the cheesecake inside for an additional hour.
11. Remove cheesecake from oven and cool to room temperature.
12. Coat with ganache, then top with caramel, pecans, and hot fudge.

Carrot Cake

Carrot cake is a great dessert for Easter dinner, wedding showers, and casual gatherings.

Ingredients

• 2¼ cups self-rising flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 2 cups chopped walnuts, toasted and divided

Cream Cheese Frosting

• 2 packages cream cheese, softened
• ½ cup butter, softened
• 1 small box of powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350 degrees Fahrenheit and line three 9-inch cake pans with parchment paper.
2. Combine wet ingredients and dry ingredients in one large bowl after mixing them separately.
3. Stir until well incorporated, and pour into the three pans.
4. Bake for 30 to 35 minutes.
5. Spread frosting between layers and on the top and sides of cake.
6. Press remaining 1 cup walnuts along the bottom of the cake.

Lemon Blackberry Cake

This beautiful cake is a showstopper. Serve it at birthday parties, baby showers, or anniversary gatherings.

Ingredients

• 1/2 cup of coconut oil
• 1 3/4 cup of almond flour
• 1/3 cup of coconut flour
• 1 1/2 cups of palm sugar, divided
• 2/3 cup of honey
• 4 large Meyer lemons - zest 2 lemons and squeeze juice, then slice the other 2 lemons very thinly
• 1 teaspoon pure vanilla extract
• 6 large eggs, divided separately into 4 yolks and 6 egg whites
• 1 pint blackberries, divided

Preparation

1. Preheat oven to 325 degrees Fahrenheit and line a 9-inch springform pan with parchment paper.
2. In medium bowl, combine almond flour, coconut flour and salt.
3. In a large bowl, add ½ cup sugar, 1/3 cup honey, zest from 2 lemons, 4 egg yolks, vanilla and olive oil.
4. Beat mixture until smooth.
5. Add almond flour mixture to bowl and mix well.
6. In a clean bowl, beat 6 egg whites until glossy peaks form.
7. Scrape ½ of egg white peaks into almond meal and gently incorporate by hand with spatula.
8. Add the remainder of egg whites and stir well.
9. Make candied lemons by adding 2 thinly sliced and seeded lemons to a small saucepan filled with a few inches of water. Bring to a boil, then simmer for 3 minutes.
10. Drain water, and refill with new lemons. Repeat this process 3 times.
11. After lemon slices have been simmered and drained for the final time, add 1 cup of fresh water, remaining ½ cup sugar, remaining 1/3 cup honey and the juice from 2 lemons.
12. Bring to a boil over high heat, then reduce heat and simmer for 20 minutes.
13. Top cake with candied lemons and fresh blackberries.

Triple Layer Lemon Cake

Here’s another lemon cake we can’t get enough of.

Ingredients

For the Cake:

• 2 cups organic cake flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick of butter, at room temperature
• 1 cup sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract
• 1 cup buttermilk

For the Filling:

• 1 cup of lemon curd

For the Frosting:

• 6 large egg whites
• 1 1/2 cups sugar
• 3 1/2 sticks butter, cut into small pieces
• 1 1/2 teaspoons lemon extract

For the garnish:

• Mint leaves
• Fresh pansies

Preparation

1. Preheat oven to 300 degrees Fahrenheit. Grease or line three 6-inch cake pans.
2. Bake for approximately 30 minutes, then top with filling and frosting. Make sure to frost each layer.
3. Garnish with mint leaves and flowers.

Peppermint Mocha Cake

One scrumptious bite of this peppermint mocha cake will leave you feeling festive, even if Christmas is months away.

Ingredients

Cake

• 1 chocolate cake mix (substitute the water required for the mix with coffee)
• ½ tsp peppermint extract

Frosting

• ½ cup butter, softened
• ½ cup shortening
• ½ cup marshmallow cream
• 3½ cups powdered sugar
• ½ cup baking cocoa
• 1-2 tbsp milk
• 1 tsp peppermint extract

Peppermint Whipped Cream:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• ½ tsp vanilla
• ½ tsp peppermint extract

Garnish

• ¼ cup crushed candy canes

Preparation

1. Preheat oven to 350 degrees Fahrenheit and line two cake pans with parchment paper.
2. Combine cake ingredients, taking care to mix the dry ingredients and wet ingredients separately before combining them.
3. Bake for approximately 30 minutes and let cool.
4. Coat cakes with frosting, making sure to add some between the two layers of cake.
5. Top with whipped cream and candy canes.

Oreo Icebox Cake

Guests won’t believe you if you mention that you only used 3 ingredients to whip up this tasty Oreo icebox cake.

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 35-40 Oreos

Preparation

1. Beat cream with a mixer until peaks form, then add powdered sugar.
2. Line the bottom of a square dish with Oreos, covering the entire bottom.
3. Spread half of the whipped cream mixture over the Oreos, then add more Oreos. Repeat, alternating between Oreos and cream, until you use all of your ingredients.
4. Garnish with chopped Oreos. Refrigerate for several hours before serving.

Cream-Filled Coffee Cake

This cream-filled coffee cake is ideal for brunch with the family or a potluck party at the office.

Ingredients

Cake Batter:

• 3 cups flour
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 cup white sugar
• 2 eggs
• 1/2 cup canola oil
• 1 1/2 cups milk

Topping:

• 1 cup brown sugar
• 4 tablespoons flour
• 4 tablespoons butter, softened
• 4 teaspoons cinnamon

Cream Filling:

• 2 beaten egg whites
• 2 cups powdered sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla

Glaze:

• 1/2 cup powdered sugar
• 3 tablespoons heavy cream
• 1/2 teaspoon vanilla

Preparation

1. Preheat the oven to 350 degrees Fahrenheit and spray two 8-inch baking pans with cooking spray.
2. Combine all of the ingredients for the cake batter and mix well.
3. In a separate bowl, combine the topping ingredients and mix until crumbly.
4. Pour cake batter, topping ingredients, more cake batter, and more topping ingredients into each pan for a total of four layers.
5. Bake for approximately 30 minutes.
6. Once cool, place cream and glaze between the two cakes, then top the cake with additional glaze.