Chocolate Marble Bundt Cake

It’s cake time! It’s been a while since I’ve made some cake, and I figured it was high time for cake.The nice thing about this cake recipe is that it calls for a significant amount of buttermilk. The best part of this is if you ever have a surplus of milk, or if you have some that is on the point of turning, that makes it perfect for buttermilk. I had a ton of milk, so I figured, let’s make some cake!If you don’t want to buy actual buttermilk, a great substitute is milk with some white vinegar or lemon juice mixed in. You let it sit for about 10 minutes, and bam! DIY buttermilk that works perfectly.I found the original recipe here, and the only thing I changed was that I didn’t make the glaze to go on top. I figured that the cake was going to be sweet enough, so instead I just sprinkled some icing sugar on top as garnish.Let’s make some cake!

Ingredients

Yield: 1 10 inch Bundt cake

For the yellow cake batter:

¾ c. butter
1 c. sugar
2/3 c. brown sugar
3 eggs
1 tbsp. vanilla
2 tsp baking powder
½ tsp. baking soda
½ tsp. salt
2¼ c. flour
1½ c. buttermilk

For the chocolate cake batter:

2/3 c. cocoa powder
5 tbsp. hot coffee
2 tbsp. sugar

Preheat oven to 350°F. Butter a 10-cup Bundt pan. Spraying with non-stick spray or brushing with Miracle Cake Release also works.In the bowl of a mixer, cream together butter, sugar, and brown sugar until light and fluffy. Beat eggs in one at a time, mixing well after each addition.Stir in vanilla, baking powder, baking soda, and salt. Mix until well combined.Add all the flour and buttermilk. Stir until combined, and don’t overmix.In a medium sized bowl, stir together the cocoa powder, coffee, and the sugar until well combined. Stir in 2 cups of the yellow cake batter, and mix until well combined.Place about a quarter of the yellow cake batter into the bottom of the cake pan, then alternate between the chocolate and yellow batter, until all batter has been used. Feel free to dollop the batter in uneven lumps.Use a knife and swirl the batter around together, not too much. Tap the cake on the counter to dislodge any bubbles.Bake in the preheated oven for 35-45 minutes, or until a cake tester comes out clean. Allow the cake to cool in the pan for about 15 minutes, before inverting on a wire rack and cooling completely, removing the pan when able and cool enough.

Carrot Cake Loaf

I love carrot cake, but I’ve never really made it because it isn’t one of Paul’s favourite types of cake. I went to go make this the other day, and the original recipe, found here, made 2 loaf cakes.

As I went rooting through my fridge, I realized I only had enough ingredients for half that, one loaf, and was perfectly happy. I’m putting the original measurements down, for 2 loaf cakes, but it was really not hard to halve.

I love the warm spiciness of a carrot cake, and the fact that carrots themselves are a bit sweet, so that you don’t need to add tons and tons of sugar. The cream cheese icing on top is decadent, and absolutely delicious. Mine is a little different, in that I didn’t colour the icing to make an icing carrot on top, but instead I used sprinkles – orange and green dino feet sprinkles to be exact – to indicate that it is supposed to be a carrot cake. I think the sprinkles add a touch of whimsy (and texture) to a really delicious cake. If you like carrot cake, you’ll definitely like this.

As a bonus, even though Paul explicitly told me he really doesn’t like carrot cake, he clammed up when I asked him what he thought, then, with the most sheepish grin on his face told me that it was a good cake. Guys, I made a carrot cake hater turn into a carrot cake liker. (Not lover – not yet at least!) Obviously, this still means that the carrot cake is a WIN.

Ingredients

Yield: 2 loaf cakes

For the cake:

2½ c. flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. cinnamon

½ tsp. nutmeg
1/8 tsp. cloves
½ tsp. salt

1 lb. whole carrots, peeled
1½ c. sugar

½ c. dark brown sugar, packed
4 eggs
1½ c. vegetable (I used canola) oil

For the cream cheese frosting:

8 oz. cream cheese, softened
3 tbsp. butter, softened
3½ c. icing sugar
½ tsp. vanilla
Green and orange food colouring (or sprinkles)

Preheat oven to 350°F. Grease two loaf pans.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

In a food processor with the grater attachment, shred the carrots, and set aside. Wipe out the food processor.

With the standard food processor blade, add white sugar, brown sugar, and eggs. Process until thoroughly combined. With the food processor running, drizzle the oil into the egg mixture until mixture is thick and emulsified, about 30 seconds.

Pour wet ingredients into dry ingredients, and whisk until combined into a thick mixture. Fold in shredded carrots using a spatula.

Pour batter evenly into the loaf pans, and bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, or with a few moist crumbs.

Remove from oven and cool completely before frosting. I also removed the cakes from the pans to help them cool faster.

To make the cream cheese frosting, in a large bowl of a mixer, or with a hand mixer, beat the cream cheese and butter until fluffy. Add the icing sugar, a half cup at a time, until smooth. Add in vanilla, then mix again.

Pipe or spread onto cooled loaves.

If you want to decorate with tiny carrots then separate two ¼ cup portions of frosting into separate bowls. Add a few drops of orange and green food coloring into each bowl and mix, adjusting colors to your preference.

Spoon dyed frosting into small ziplock bags, and cut a tiny opening in the corner of each bag.

Gently pipe carrot designs all over the top of the cake, as desired. Carrots are made by squeezing a blob of orange frosting then quickly drawing the frosting in a downward motion. Add “leaves” by making 1-2 small dots on the top of the orange “carrot.”

    Triple-Layer Moist Chocolate Cake

    This cake has been sent down from the Chocolate Gods for us all to enjoy. It is so easy to make, and DAMN it makes a good cake. I originally stumbled across this recipe a few years ago, and it came on my radar again when a friend asked if I could make a chocolate cake for her. The only hitch was that it had to be gluten-free. I turned to a good friend for a recipe recommendation, and she told me to just use a good cake recipe I had and sub in some gluten-free flour. I double-checked that all the other ingredients were gluten-free, and it was AMAZING.

    So yes, I have only made this cake gluten-free, but here’s the deal. I made this cake twice: one test run, and one for my friend. I took the test-run gluten-free cake to a party, and didn’t tell anyone it was gluten-free until after everyone finished it… and they HAD NO IDEA. They said it was an amazing cake and they COULDN’T BELIEVE the cake was gluten-free. That was the only swap I made! This cake is THAT GOOD. *I did forget to get a picture of the cross-section, but this cake was incredible!*

    The original recipe, found here, is not gluten-free, but that is the only change I made – other than the tweaks I made to the frosting. I’m sure it is just as good with regular flour. But man, this is a really freaking delicious cake. For the frosting, I prefer the texture of all-butter icings, so I used all butter in the frosting, and lessened the amount of icing sugar, as I got my frosting to my preferred texture and consistency with less. I have included my changes below, but if you would like the original measurements, be sure to go and check out Life, Love and Sugar. She is fantastic! If you like chocolate, then get ready. This cake will rock your world.

    Ingredients

    Yield: 1 triple-layer 9-inch cake

    For the cake:

    2 c. flour
    2 c. sugar
    ¾ c. cocoa powder
    2 tsp. baking soda
    1 tsp. salt
    2 eggs
    1 c. buttermilk
    1 c. vegetable oil (I used canola)
    1½ tsp. vanilla
    1 c. hot water

    For the frosting:

    2½ c. butter, at room temperature
    5-6 c. icing sugar
    2 tsp. vanilla
    1 c. cocoa powder
    4-5 tbsp. milk

    Preheat oven to 300°F. Line three 8 or 9 inch cake pans with parchment paper on the bottom, and grease the sides.

    In a large mixing bowl, add all dry ingredients and whisk together. Add in the eggs, buttermilk, and oil, and whisk again.

    Add the vanilla to the boiling water, and add in to mixture, mixing well.

    Divide batter evenly between cake pans, and bake for 30-33 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs.

    Allow cakes to cool in pans about 10 minutes before removing cakes from pans and cooling completely.

    To make the frosting, beat the butter until smooth. Add in 4 c. icing sugar and mix until smooth. Add in the vanilla, and 1-2 tbsp. of milk. Mix until smooth, and check for consistency.

    Add in the rest of the icing sugar, the cocoa powder and 1-2 more tbsp. of milk until smooth and spreadable.

    Once cakes are cool, level with a knife. On a cake plate, spread a small dollop of frosting in the center to make the bottom cake stick. Place the bottom layer of cake down, and cover with about 1 cup of frosting. Repeat with the second cake layer and another cup of frosting.

    Add last cake layer, then frost rest of cake. I went for a more rustic, swooshy style of decorating, but feel free to make the frosting perfectly smooth. Slice, and serve!

    Cinnamon Roll Cheesecake

    I love cheesecake! I don’t make it often, because Paul hates the texture of cheesecake, but I saw this recipe and had to try it. Paul even said it smelled good enough to eat, and that was quite a thing to say.

    It was a fairly easy recipe, and interesting as well. You make the crust, a cheesecake batter, and a cinnamon roll filling. You parbake the crust, then layer the cheesecake batter and the cinnamon roll filling. Bake it up, then ice it like a cinnamon roll with cream cheese frosting, and you have a cinnamon roll cheesecake!

    I might just make this for my annual Christmas baking. The original recipe was from here, and is definitely a recipe you want to try if you like cheesecake, cinnamon rolls, or both!

    Ingredients

    Yield: 1 cheesecake

    For the crust:

    1½ c. nilla wafer or graham cracker crumbs
    4 tbsp. sugar
    1 tsp. cinnamon
    5 tbsp. butter, melted

    For the cheesecake batter:

    3 8-oz. pkgs. cream cheese, softened
    1 c. sugar
    3 tbsp. flour
    4 eggs
    1 c. sour cream
    2 tsp. vanilla
    2 tsp. cinnamon

    For the cinnamon filling:

    2 c. brown sugar, lightly packed
    5 tbsp. cinnamon
    ¾ c. flour
    12 tbsp. butter, melted

    For the cream cheese icing:

    2 tbsp. cream cheese, softened
    6 tbsp. butter, softened
    1½ c. icing sugar
    4-5 tbsp. milk

    Preheat oven to 325°F. In a medium bowl, combine all crust ingredients. Press into the bottom of a 9-inch springform pan.

    Bake for 10 minutes. Remove and let cool. Turn oven down to 300°F. Transfer a baking pan full of warm water to the lower rack of the oven.

    To make the batter, in the bowl of a mixer, combine the cream cheese, sugar, and flour. Scrape down the side of the bowl. Add eggs, one at a time, beating after each addition. Add the sour cream, vanilla, and cinnamon. Beat until well combined. Set aside.

    In a medium bowl, combine the filling ingredients. Whisk together the brown sugar, cinnamon, and flour. Stir in the melted butter, and combine well.

    In the cooled crust, sprinkle about ¼ of the filling mixture over the crust. Top with 1/3 of the cheesecake batter. Layer the filling over the cheesecake batter. Repeat, ending with a layer of the cinnamon filling on top.

    Bake cheesecake in preheated oven for 1 hour. Turn oven off, and leave cheesecake in hot oven for 1 hour. Remove from oven and let cool to room temperature.

    Once at room temperature, transfer cheesecake to refrigerator and chill until cold.

    To make the icing, in a medium bowl combine cream cheese and butter until smooth. Add vanilla and icing sugar, and mix again until smooth. Add milk to a smooth consistency. Pipe icing over cooled cheesecake, and refrigerate until ready to serve.

    Pumpkin Roll

    Fall/winter is the perfect pumpkin season. As I learned the last time I made a roll cake, they are extremely easy to make. Bake a cake in a large jelly roll pan, roll it up while still warm, let it cool, then fill it.

    This pumpkin roll was just as easy. A few simple steps for a large reward. I’m not going to bore you with a bunch more talking… to cake!

    Ingredients

    Yield: 1 cake

    For the cake:

    ¾ c. flour
    ¼ tsp. salt
    1 tsp. baking soda
    1 tsp. cinnamon
    1 c. sugar
    3 eggs
    2/3 c. canned pumpkin
    1 tsp. vanilla

    For the filling:

    8 oz. cream cheese, softened
    2 tbsp. butter, softened
    1 tsp. vanilla
    1 c. icing sugar

    Preheat oven to 350°F. Line a large 10×15 pan with parchment paper, leaving an extra inch or so of overhang.

    In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. In a large bowl, mix the eggs, sugar, vanilla and pumpkin until smooth.

    Add the dry ingredients to the wet and stir until just combined and no dry streaks remain. Spread the batter evenly in the prepared pan.

    Bake in the preheated oven for 14-15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

    When the cake is done, let cool in the pan for 2-3 minutes, then while still hot, transfer to a flat surface. Roll, using the parchment paper, and let cool completely while wrapped on a wire rack.

    To make the filling, in a medium bowl whip the cream cheese, butter, vanilla, and icing sugar with an electric mixer or with a stand mixer.

    Once the cake is completely cool, unroll it and spread the filling evenly over the cake, and re-roll tightly. Cover with plastic wrap and refrigerate for at least 1 hour.

    Dust the top with icing sugar, cut into slices, and serve.