Cakes Archives - Craving Home Cooked

Orange Cake

Joanna Cismaru — Fri, 10 Jan 2025 01:35:40 +0000

This Orange Cake is a burst of citrusy goodness that brightens up any day. Made with fresh orange juice and zest, it’s soft, tender, and packed with vibrant flavor. Topped with a tangy orange glaze, it’s the perfect balance of sweet and zesty. And the best part? It’s so simple to make, you’ll want to bake it again and again.

Before You Start

Use Fresh Oranges: Freshly squeezed orange juice and zest are the key to the bold citrus flavor in this cake. Store-bought juice just won’t give you the same brightness.
Zest Before Juicing: Always zest your oranges before cutting and juicing them. It’s much easier to do when the oranges are whole.
Measure Flour Correctly: Scoop your flour into the measuring cup and level it off with a knife. Packing it too tightly can make the cake dense.
Don’t Overmix the Batter: Mix just until the dry ingredients are combined with the wet ones. Overmixing can result in a tough cake.
Prep Your Pan: Grease the pan well and line it with parchment paper. The overhang will help you lift the cake out easily once it’s baked.
Adjust Glaze Consistency: For a thicker glaze, use less orange juice. If you like a thinner drizzle, add a little more juice a teaspoon at a time.
Check for Doneness: Every oven bakes a little differently, so start checking your cake a few minutes before the baking time is up. A toothpick inserted in the center should come out clean.

Ingredients You’ll Need

Flour: All purpose white flour will work great!
Baking Powder: Make sure it’s fresh—expired baking powder won’t do the job.
Salt: Just a pinch to balance the sweetness and enhance the citrus flavor. Don’t skip it, even if it seems like a tiny detail.
Vegetable Oil: Keeps the cake moist without adding any competing flavors. If you’re out, melted butter or even light olive oil works as a substitute, but vegetable oil gives the best texture.
Granulated Sugar: You could use coconut sugar or a sugar substitute, but the flavor and texture might change a bit.
Eggs: You’ll need 3 large eggs to bind everything together and add richness.
Orange Zest: This is where the intense orange flavor comes from. Freshly grated zest is essential—don’t even think about skipping this!
Fresh Orange Juice: Adds moisture and a natural citrusy tang. Freshly squeezed is the way to go, but if you must, a high-quality store-bought juice could work. Just make sure it’s 100% juice with no added sugar.
Vanilla Extract: Adds a subtle warmth and complements the orange flavor beautifully. If you’re out of vanilla, almond extract could work, but use less (it’s strong!).

How To Make Orange Cake

Prep the Oven and Pan

Start by preheating your oven to 350°F. While it’s heating up, grease a 9×5-inch loaf pan and line it with parchment paper. Let the parchment hang over the sides—it’ll make lifting the cake out so much easier later.

Mix the Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, grab your electric mixer and beat the eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.

Combine the Wet and Dry

Now combine the wet ingredients with the flour mixture and whisk until everything is well incorporated. Do not overmix, mix only until you no longer see flour bits in the batter. Overmixing can make the cake dense, and we want it nice and tender.

Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50–60 minutes. Around the 50-minute mark, start checking with a toothpick. Insert it into the center—if it comes out clean, your cake is ready. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.

Make the Glaze

While the cake is baking, make your orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. If it’s too thick, add a little more orange juice, one teaspoon at a time. Want extra orange flavor? Stir in a bit of orange zest.

Cool, Glaze, and Enjoy

Once the cake is out of the oven, let it cool in the pan for about 15 minutes. Use the parchment overhang to lift it out and place it on a wire rack. While it’s still warm, drizzle the glaze over the top and let it run down the sides. Let the cake cool completely before slicing. Now grab a plate and enjoy!

Frequently Asked Questions

Can I use bottled orange juice instead of fresh?

German Chocolate Cake

Joanna Cismaru — Mon, 25 Nov 2024 20:40:49 +0000

Irresistible German Chocolate Cake! Picture moist, rich chocolate layers hugging a decadent coconut-pecan filling that’s as nutty as it is sweet. It’s the kind of cake that turns any ordinary day into a celebration—trust me, one bite and you’ll be hooked!

Alright, let’s get real—German Chocolate Cake has been a staple in my kitchen for years, and it’s easy to see why. This isn’t just any chocolate cake; it’s got layers of moist, rich chocolate sponge paired with a gooey coconut-pecan filling that adds the perfect crunch. I’ve perfected each step to make sure it’s foolproof, whether you’re an experienced baker or just starting out.

Before You Start

Choose High-Quality Ingredients: Trust me, using good cocoa powder and fresh eggs makes a huge difference. It’s worth splurging a bit here for that rich, deep chocolate flavor we all crave.
Bring Ingredients to Room Temperature: Let your eggs and milk sit out for about 30 minutes before you start. This helps everything blend together smoothly without lumps—no one likes uneven batter!
Prepare Your Pans Properly: Line your cake pans with parchment paper or generously grease and flour them. This little step saves you from struggling to get your beautiful cakes out without breaking them apart.
Don’t Overmix the Batter: When combining your wet and dry ingredients, mix just until they’re incorporated. Overmixing can make your cake dense instead of light and fluffy. Keep it gentle!
Cool the Filling Completely: Make sure your coconut-pecan filling is completely cool before spreading it on the cake layers. This prevents it from melting and keeps your layers nice and neat.
Chill the Assembled Cake: After assembling, let your cake chill in the fridge for at least an hour. It helps the filling set properly, making slicing clean and easy. Plus, it gives the flavors time to mingle beautifully.
Optional Chocolate Frosting: If you decide to add chocolate frosting, ensure your cake is fully cooled before frosting to avoid melting the layers. Use a piping bag for a professional look or simply spread it on with a spatula for a rustic vibe.

Ingredients You’ll Need

Granulated Sugar – I use white granulated sugar because it sweetens the cake and keeps it nice and moist. If you’re looking to add a bit of caramel flavor, you could try brown sugar, but stick with white for classic results.
All-Purpose Flour – Regular all-purpose flour is my go-to for a balanced texture. If you want a lighter cake, cake flour is a great substitute, making the cake a bit more airy and delicate.
Unsweetened Cocoa Powder – I recommend using high-quality cocoa like Hershey’s baking cocoa for that deep chocolate flavor. If you prefer a richer taste, you could use Dutch-processed cocoa.
Baking Powder and Baking Soda – Both are essential to help the cake rise. Baking powder gives it lift, while baking soda reacts with the cocoa to enhance the chocolate flavor. If you don’t have baking soda, you can add a bit more baking powder, but the texture might be slightly different.
Salt – A pinch of salt is crucial—it balances the sweetness and intensifies the chocolate. Don’t skip it!
Eggs – Eggs add structure and moisture to the cake. They help bind everything together and give the cake its lovely texture. If you’re out of eggs, you can use flax eggs or applesauce, but the texture might vary a bit.
Whole Milk – Milk keeps the cake moist and adds richness. You can substitute with almond milk or another plant-based milk if you’re dairy-free, though the flavor will be slightly different.
Vegetable Oil – Oil keeps the cake tender and moist. If you prefer, you can use melted butter for a different flavor, but the cake will be a bit denser.
Vanilla Extract – Vanilla enhances the flavors of the chocolate and other ingredients. Pure vanilla extract is best, but you can use vanilla bean paste for extra flavor.
Boiling Water – Boiling water intensifies the cocoa flavor and gives the cake its moistness. If you don’t want to use water, hot coffee is a fantastic substitute—it deepens the chocolate flavor even more.

For the Coconut-Pecan Filling:

Evaporated Milk – This thickens the filling and adds a rich creaminess. If you don’t have evaporated milk, you can use heavy cream or whole milk, but the texture might be slightly lighter.
Granulated Sugar – Sweetens the filling and helps it set nicely. You can swap some of it with brown sugar for a deeper, molasses-like flavor.
Egg Yolks – Egg yolks thicken the filling and add richness. If you need to make it egg-free, you can use cornstarch mixed with a bit of water as a thickener.
Unsalted Butter – Adds a silky texture and richness to the filling. If you prefer, you can use margarine or a dairy-free butter substitute for a different flavor profile.
Vanilla Extract – Like in the cake, vanilla extract enhances the overall flavor of the filling. You could use almond extract for a different twist, but stick with vanilla for classic taste.
Sweetened Shredded Coconut – Provides texture and a sweet, tropical flavor. If you’re not a fan of coconut, toasted almonds or another favorite nut works just as well.
Pecans (chopped) – These add a delightful crunch and nutty flavor. You can substitute with walnuts or almonds if you prefer or need to avoid pecans.

For the Chocolate Frosting

Unsalted Butter (softened) – Creates a smooth and creamy frosting base. If you’re vegan or dairy-free, use a plant-based butter alternative.
Powdered Sugar – Sweetens and gives the frosting its fluffy texture. You can reduce the amount slightly or mix with a bit of honey for a different flavor.
Unsweetened Cocoa Powder – Adds rich chocolate flavor to the frosting. Dutch-processed cocoa works well if you prefer a smoother taste.
Heavy Cream – Achieves the perfect creamy consistency for spreading. For a lighter option, use half-and-half or whole milk, though it might be less creamy.
Vanilla Extract – Enhances the chocolate and adds a lovely aroma to the frosting. Pure vanilla extract is ideal, but vanilla bean paste works too.

How To Make German Chocolate Cake

Preheat and Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.

Mix the Dry Ingredients

In a large bowl, whisk together 2 cups of granulated sugar, 1 ¾ cups of all-purpose flour, ¾ cup of high-quality unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.

Combine Wet Ingredients

Add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Beat on medium speed until everything is smooth, about 2 minutes.

Tip: Make sure your eggs and milk are at room temperature to ensure a silky batter without any lumps.

Incorporate Boiling Water

Carefully stir in 1 cup of boiling water. The batter will be thin, but that’s exactly what you want for a moist cake.

Tip: The boiling water intensifies the cocoa flavor, making your cake extra chocolaty and delicious.

Bake the Cakes

Divide the batter evenly between your prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.

Prepare the Coconut-Pecan Filling

In a medium saucepan, whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in ½ cup of cubed unsalted butter, 1 teaspoon of vanilla extract, 1 ½ cups of sweetened shredded coconut, and 1 cup of chopped pecans. Let the filling cool to room temperature.

Assemble the Cake

Place one cake layer on your serving plate. Spread a generous amount of the coconut-pecan filling over the top. Add the second layer and repeat with more filling. Top with the third cake layer and spread the remaining filling over the top.

Frost the Cake

If you’re adding chocolate frosting, beat 1 cup of softened unsalted butter with 4 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Gradually add ⅓ cup of heavy cream and 2 teaspoons of vanilla extract, beating until smooth and fluffy.

Frost the sides of the cake and pipe a decorative border around the top edge. Refrigerate the assembled cake for at least 1 hour to allow the filling to set. Slice and serve at room temperature.

Frequently Asked Questions

What exactly is German Chocolate Cake?

Whoopie Pies

Joanna Cismaru — Tue, 12 Nov 2024 22:06:40 +0000

These Whoopie Pies feature soft, chocolatey cakes hugging a fluffy marshmallow filling—it’s like the best part of a childhood lunchbox, made even better. They’re fun to make and even more fun to eat—bet you can’t have just one!

Why I Love These Whoopie Pies

There’s something truly special about baking treats that bring out everyone’s inner child, and these Whoopie Pies do just that! Picture soft, chocolatey cakes that are so tender they practically melt in your mouth, hugging a fluffy marshmallow filling that’s just the right amount of sweet. It’s like creating little bites of joy right in your kitchen. Trust me, once you make these, you’ll find any excuse to whip them up again.

Before You Start

Bring Ingredients to Room Temperature: Let your butter and egg sit out for a bit until they’re at room temperature. This makes them mix more smoothly into the batter, giving you a better texture in your cakes.
Measure Flour Correctly: Use the spoon-and-level method for measuring flour. Spoon the flour into your measuring cup, then level it off with the back of a knife. This helps prevent dense, heavy cakes caused by too much flour.
Don’t Overmix the Batter: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your cakes tough instead of tender.
Consistent Cake Sizes: Use a cookie scoop or a tablespoon to drop the batter onto the baking sheets. This keeps your cakes uniform in size, so they pair up nicely when you assemble the Whoopie Pies.
Mind the Baking Time: Keep an eye on the cakes—they bake quickly! They’re ready when they spring back lightly to the touch. Overbaking can dry them out.
Cool Completely Before Filling: Make sure the cakes are fully cooled on a wire rack before adding the marshmallow filling. If they’re even a bit warm, the filling can melt and slide right off.
Melting Marshmallows: When melting the marshmallows in the microwave, do it in short 15-second bursts, stirring in between. This prevents them from overheating and becoming tough.
Adjust Filling Consistency: If your marshmallow filling feels too thick, add a tablespoon or two of heavy cream to reach a spreadable consistency. If it’s too thin, mix in a bit more powdered sugar.

Ingredients You’ll Need

All-Purpose Flour: If you prefer, swap in a gluten-free flour blend.
Unsweetened Cocoa Powder: For that rich chocolate flavor in our cakes.
Baking Soda and Baking Powder: Help the cakes rise, making them fluffy and light.
Salt: Enhances the overall flavors and balances the sweetness.
Granulated Sugar: Sweetens the cakes to perfection.
Unsalted Butter: Adds moisture and richness. Soften it beforehand for easier mixing.
Large Egg: Binds everything together and adds moisture.
Vanilla Extract: Infuses both the cakes and filling with warm, aromatic flavor.
Whole Milk: Keeps the batter moist and results in a tender crumb. You can use a dairy-free milk alternative if you like.
Hot Water: Blooms the cocoa powder, intensifying the chocolate taste.

For the Marshmallow Filling

Mini Marshmallows: Create that fluffy, sweet center. If you have large marshmallows, just chop them up.
Unsalted Butter: Adds creaminess to the filling. Make sure it’s softened for easy mixing.
Powdered Sugar: Sweetens and thickens the filling to the right consistency.
Vanilla Extract: Adds extra flavor to the filling.
Heavy Cream: Optional, but helps adjust the filling to a spreadable consistency if needed.

Hot To Make Whoopie Pies

Preheat the Oven and Prepare Baking Sheets

First things first, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Whisk Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1¼ teaspoons of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.

Cream Butter and Sugar

In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 2 minutes.

Tip: Creaming incorporates air into the mixture, resulting in lighter, fluffier cakes.

Add Egg and Vanilla

Add 1 large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until well combined.

Combine Dry Ingredients and Liquids

Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of whole milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Stir in ½ cup of hot water until the batter is smooth and slightly runny.

Scoop the Batter onto Baking Sheets

Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 24-28 individual cakes.

Tip: Spacing allows the cakes to spread without touching, ensuring they bake evenly.

Bake the Cakes

Bake for 10-12 minutes, or until the cakes spring back when lightly touched. Let the cakes cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Melt the Marshmallows

In a heatproof bowl, combine 1 cup of mini marshmallows (or chopped large marshmallows) with 1 tablespoon of water. Microwave in 15-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.

Prepare the Marshmallow Filling

In a separate large mixing bowl, beat ¼ cup of softened unsalted butter until creamy. Add 1 cup of powdered sugar and beat until fluffy, about 2 minutes. Slowly add the cooled melted marshmallows and 1 teaspoon of vanilla extract, beating until well combined. If needed, add 2-3 tablespoons of heavy cream to reach a spreadable consistency.

Assemble the Whoopie Pies

Spread or pipe a generous amount of marshmallow filling onto the flat side of half of the cakes. Top with the remaining cakes to create sandwiches.

Tip: Using a piping bag or zip-top bag with a corner snipped off can make filling the cakes neater and quicker.

Frequently Asked Questions

How do I store leftover Whoopie Pies?

Tres Leches Cake

Joanna Cismaru — Thu, 19 Sep 2024 22:42:02 +0000

Get ready to indulge in Tres Leches Cake, a luscious dessert that’s as decadent as it is delightful. Picture a moist, spongey cake soaking up a trio of creamy milks, then topped with airy whipped cream and fresh strawberries. Perfect for any occasion, this recipe transforms simple ingredients into a sweet masterpiece that will have everyone asking for seconds.

Why You’ll Adore This Tres Leches Cake

Let’s be honest—there are desserts that make you go “meh” and then there’s Tres Leches Cake, which makes you go “wow!” Imagine sinking your fork into a moist, spongy cake that’s soaked in a luscious trio of milks, topped with fluffy whipped cream, and garnished with fresh strawberries or a sprinkle of cinnamon. It’s like a cloud of creamy goodness that stays perfectly soft, even days after you’ve baked it.

But what really sets this recipe apart is how versatile it is. You can dress it up with fresh berries for a pop of color and tartness, or keep it classic with a dusting of cinnamon. Plus, it’s surprisingly easy to make! With straightforward steps and ingredients you probably already have in your pantry, you’ll have a stunning dessert ready to wow your guests or delight your family in no time.

Before You Begin

Room Temperature Ingredients Are Key: Let your eggs and dairy products reach room temperature before you begin. This allows them to blend smoothly into the batter, resulting in a lighter, airier cake. No one wants a dense dessert, so give those ingredients a little time to warm up!
Prep Your Baking Dish Properly: Grease and flour your 9×13-inch baking dish generously. For extra assurance, line the bottom with parchment paper. This simple step ensures your cake releases effortlessly, sparing you from battling stubborn edges.
Whip Those Egg Whites to Perfection:Make sure there’s no trace of yolk in your egg whites before you start whipping. Any fat can prevent them from reaching stiff peaks. For fluffier egg whites, chill your mixing bowl and beaters in the fridge for about 15 minutes beforehand.
Handle the Batter Gently: When folding the egg whites into the batter, use a gentle hand. Overmixing can deflate those beautiful air bubbles you’ve worked so hard to create, resulting in a denser cake. Fold until just combined to keep your cake light and fluffy.
Monitor Your Baking Time: Keep a close eye on your cake as it bakes. Insert a toothpick into the center around the 25-minute mark—if it comes out clean, you’re golden! Overbaking can dry out the cake, which is the last thing you want for this moist, creamy dessert.
Poke Holes Evenly: After cooling, use a fork to poke holes all over the cake before pouring the milk mixture. Make sure to do this evenly to ensure the cake absorbs the milk uniformly. This step is crucial for achieving that signature Tres Leches texture where every bite is perfectly soaked.
Let It Chill, Chill, Chill: Patience is your best friend here. Allow the cake to chill in the refrigerator for at least 4 hours, or overnight if possible. This gives the cake ample time to soak up all those delicious milks, ensuring each slice is decadently moist and flavorful.

Ingredients You’ll Need

All-purpose Flour: Provides the structure for your cake, ensuring it stays light and airy. If you’re looking for a gluten-free option, you can substitute with a gluten-free flour blend.
Baking Powder: Helps the cake rise, creating that fluffy texture we all love. If you don’t have baking powder on hand, a mix of baking soda and cream of tartar can work as a substitute.
Salt: Enhances all the sweet flavors without overpowering them. Just a pinch more or less can adjust the overall taste balance to your preference.
Eggs (Separated): The yolks add richness, while the whites create airy lightness in the cake. If you’re vegan or allergic, aquafaba serves as a great substitute for the egg whites.
Granulated Sugar: Sweetens the cake and helps achieve the desired texture.
Whole Milk: Adds moisture and a subtle creaminess to the batter. If you prefer a dairy-free option, almond milk or oat milk can be excellent substitutes.
Vanilla Extract: Infuses the cake with a warm, comforting aroma. If you’re out of vanilla, a bit of almond extract can add a lovely twist.

For the Tres Leches Mixture

Evaporated Milk: Adds a creamy depth without making the cake too sweet. If you can’t find evaporated milk, evaporated coconut milk works wonderfully as a substitute.
Sweetened Condensed Milk: Brings intense sweetness and richness, ensuring every bite is delectably moist. For a less sweet version, you can reduce the amount slightly or use a sugar-free condensed milk alternative.
Whole Milk: Balances the mixture, keeping it smooth and pourable. Again, dairy-free alternatives like soy milk can be used if needed.

For the Topping

Heavy Cream: Whips up into a light, airy topping that complements the cake’s richness.
Powdered Sugar: Sweetens the whipped cream without adding any graininess. You can substitute with confectioners’ sugar or a sugar-free powdered sweetener if desired.
Vanilla Extract: Enhances the flavor of the whipped cream, adding a touch of warmth. A splash of almond extract can also be used for a different flavor note.
Fresh Strawberries or Cinnamon (Optional): Add a burst of color and a hint of tartness with fresh strawberries, or sprinkle some cinnamon for a warm, spicy finish. Feel free to get creative with your garnishes to make the cake uniquely yours.

How To Make Tres Leches Cake

Combine Dry Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly. In a medium bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set this mixture aside.

Tip: Sifting the dry ingredients helps prevent lumps and ensures an even texture in your cake, resulting in a smoother batter.

Prepare the Wet Ingredients

In a large bowl, beat 5 egg yolks with ¾ cup of granulated sugar on high speed until the mixture turns pale yellow and creamy. This usually takes about 3-5 minutes. Stir in ⅓ cup of whole milk and 1 teaspoon of vanilla extract into the egg yolk mixture. Mix until everything is well combined.

Tip: Adding the milk gradually helps maintain the airy texture you’ve just created, preventing the batter from becoming too dense.

Incorporate Dry Ingredients

Gently fold the flour mixture into the egg yolk mixture until just combined.

Tip: Use a spatula to fold the ingredients together carefully, avoiding overmixing, which can deflate the batter and make the cake dense instead of fluffy.

Fold in Egg Whites

In a separate bowl, beat 5 egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined.

Tip: Use a gentle folding motion to keep as much air in the batter as possible, ensuring a light and fluffy cake. Stop folding as soon as the egg whites are incorporated.

Bake the Cake

Pour the batter into your prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the baking dish.

Tip: Avoid opening the oven door early, as it can cause the cake to sink. Keep a close eye on the baking time to achieve that perfect golden brown.

Prepare the Tres Leches Mixture

In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of whole milk until well combined.

Soak the Cake and Chill

Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Cover the cake and refrigerate for at least 4 hours, preferably overnight.

Tip: Pour the mixture slowly and evenly to ensure every part of the cake absorbs the liquid. Letting the cake chill thoroughly allows it to fully absorb the milk mixture, resulting in a wonderfully moist and flavorful dessert that holds together beautifully when sliced.

Top and Garnish

In a large bowl, beat 1½ cups of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Garnish with fresh strawberries or a sprinkle of cinnamon, if desired. Slice the cake and serve it cold.

Tip: For an extra touch of indulgence, drizzle a bit of caramel or chocolate sauce on top before serving. This adds an extra layer of sweetness and visual appeal, making each slice even more irresistible.

Frequently Asked Questions

Can I Substitute the Eggs in Tres Leches Cake?

Flan Recipe

Joanna Cismaru — Thu, 05 Sep 2024 18:59:30 +0000

This Flan is a classic for a reason—creamy custard topped with a luscious caramel sauce. It looks fancy but comes together easily, making it the perfect dessert for impressing guests or treating yourself. Just be ready for everyone to ask for seconds!

This flan recipe brings back the best memories for me because it’s something I learned to make with my mom when I was a kid. It’s silky smooth, with a rich caramel layer that perfectly complements the creamy custard. The best part? It’s surprisingly easy to make and tastes just like a dessert you’d order at a fancy restaurant, but right from your own kitchen!

Before You Start

Caramelizing the Sugar: Keep an eye on the caramel as it turns amber. It can go from perfect to burnt in seconds, so don’t walk away from the stove!
Smooth Custard: Strain the flan mixture before pouring it over the caramel. This helps remove any egg bits and gives you that silky, smooth texture we all love.
Water Bath: The bain-marie (water bath) is key to evenly cooking the flan and avoiding cracks. Pour the hot water slowly around the dish to prevent any splashing into your flan.
Chill Time: Don’t skip the chilling! Letting the flan set in the fridge for at least 4 hours (overnight is even better) helps the flavors come together and makes it easier to slice.

Ingredients You’ll Need

Granulated sugar: This is for the caramel layer. It gives that deep, rich flavor and beautiful golden color.
Water: You’ll mix this with the sugar to help it melt evenly while making the caramel.
Sweetened condensed milk: Makes the flan super creamy and sweet. It’s a must for that classic flan texture.
Evaporated milk: Adds richness without making the flan too heavy. You can swap it with whole milk in a pinch.
Whole milk: For extra creaminess and balance. If you’re out of it, half-and-half can work too.
Eggs: These are the base of the custard, giving structure and that perfect silky texture.
Vanilla extract: For that extra layer of warmth and flavor. Use the best quality you have!

How To Make Flan

Make the Caramel

Start by adding 1 cup granulated sugar and ¼ cup water to a medium saucepan over medium heat. Stir gently until the sugar dissolves. Once it’s all melted, stop stirring and let it cook. Watch closely—when the sugar turns a deep amber color (about 10-12 minutes), immediately pour it into the bottom of a 9-inch round cake pan or flan mold. Tilt the pan to coat the bottom evenly. Let it cool and harden.

Tip: Be careful not to overcook the caramel or it will taste bitter.

Make the Flan Mixture

While the caramel sets, preheat your oven to 350°F (175°C). In a large bowl, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, 1 cup of whole milk, 5 large eggs, and 1 tablespoon vanilla extract. Keep whisking until the mixture is smooth and well combined.

Tip: Strain the mixture through a fine-mesh sieve to catch any egg solids for a super smooth flan.

Prepare the Water Bath

Pour the flan mixture over the hardened caramel in your prepared pan. Place the flan pan inside a larger baking dish. Carefully pour hot water into the larger baking dish until it reaches halfway up the sides of the flan pan. This water bath helps cook the flan gently and evenly.

Tip: The water bath prevents the flan from cracking or overcooking around the edges.

Bake the Flan

Place the baking dish in the oven and bake for 60 minutes, or until the flan is mostly set but still has a slight jiggle in the center.

Tip: That jiggle means your flan will be perfectly creamy once chilled.

Cool and Chill

Remove the flan from the oven and let it cool to room temperature. Then cover it and refrigerate for at least 4 hours, or overnight, to allow the custard to fully set.

When ready to serve, run a knife around the edges of the flan to loosen it from the pan. Place a large serving plate over the top and quickly flip it over to release the flan onto the plate, letting the caramel drizzle over the top. Slice and enjoy!

Frequently Asked Questions

Can I make this ahead of time?

Opera Cake

Joanna Cismaru — Thu, 01 Aug 2024 21:44:08 +0000

There’s nothing quite like an elegant Opera Cake to end a meal. With layers of moist almond sponge, rich coffee buttercream, and smooth chocolate ganache, this cake is as delicious as it is beautiful.

What Is Opera Cake?

Opera Cake is a luxurious French dessert that layers almond sponge cake, rich coffee syrup, creamy coffee buttercream, and decadent chocolate ganache. Each bite mixes delicious flavors and textures, making this dessert both fancy and rich. Perfect for special occasions, this elegant cake will impress your guests and leave them craving more.

Ingredients You’ll Need

Almond Meal: This gives the cake a nutty flavor and light texture. If you don’t have almond meal, you can use finely ground almonds or hazelnuts.
Powdered Sugar: Sweetens the cake and helps achieve a smooth batter. It blends easily for a lump-free mixture.
Eggs and Egg Whites: Provide structure and volume. Beating the whites separately makes the cake light and airy.
Granulated Sugar: Stabilizes the egg whites when you beat them to stiff peaks, giving the cake its lift.
All-Purpose Flour: Adds body and structure to the cake. Use a gluten-free flour blend if you need a gluten-free option.
Unsalted Butter: Adds richness and moisture. Melt the butter for easy mixing into the batter.

For The Coffee Syrup

Granulated Sugar: Sweetens the syrup perfectly.
Instant Coffee Powder: Infuses the syrup with a strong coffee flavor. Use espresso powder for an even bolder taste. You’ll also need some water to make the syrup.

For The Coffee Buttercream

Unsalted Butter: Forms the base of the buttercream, making it rich and creamy.
Powdered Sugar: Sweetens and thickens the buttercream.
Instant Coffee: Dissolve in hot water to give the buttercream its coffee flavor. Use espresso powder if you want a stronger coffee taste.

For The Chocolate Ganache And Glaze

Bittersweet Chocolate: Creates a shiny, rich topping. Use dark chocolate if you prefer it.
Heavy Cream: Makes the glaze smooth and easy to spread.

How To Make Opera Cake

Prepare the Almond Sponge Cake

Preheat your oven to 425°F (220°C). Line a 15×10-inch baking sheet with parchment paper. In a bowl, mix ¾ cup almond meal and ⅔ cup powdered sugar. Add 3 large eggs and beat until the mixture is light and fluffy.

In a separate bowl, beat 3 large egg whites until soft peaks form. Gradually add ¼ cup granulated sugar, beating until stiff peaks form. Gently fold the egg whites into the almond mixture. Then, fold in ½ cup all-purpose flour and 3 tablespoons melted unsalted butter.

Bake the Sponge Cake

Spread the batter onto the prepared baking sheet with a spatula. Transfer the baking sheet to the oven and bake for about 12-15 minutes. Let cool.

Make the Coffee Syrup

Combine ½ cup water, ⅓ cup granulated sugar, and 2 tablespoons instant coffee powder in a saucepan. Bring to a boil, then remove from heat and let cool. Tip: Letting the syrup cool completely prevents it from making the cake layers too soggy.

Prepare the Chocolate Ganache

Heat 1 cup heavy cream in a saucepan until it begins to simmer. Pour over 8 ounces chopped bittersweet chocolate and let sit for a minute, then stir until smooth. Let the ganache cool to room temperature. Tip: Allowing the ganache to cool ensures it spreads evenly without melting the buttercream.

Make the Coffee Buttercream

Beat 1 cup softened unsalted butter and 1 cup powdered sugar until light and fluffy. Add 2 tablespoons instant coffee dissolved in 1 tablespoon hot water and beat until well combined. Tip: Beating the butter and sugar until fluffy creates a smooth, creamy buttercream.

Assemble the Cake

Cut the cooled almond sponge cake into three equal rectangles. Place one layer on your serving platter and brush generously with coffee syrup. Spread half of the coffee buttercream over the first layer.

Place the second cake layer on top, brush with coffee syrup, and spread the chocolate ganache over it. Add the final layer of sponge cake, brush with syrup, and spread the remaining coffee buttercream on top. Refrigerate for an hour to set.

Finish with the Chocolate Glaze

Heat ½ cup heavy cream and pour over 6 ounces chopped bittersweet chocolate. Let sit for a minute, then stir until smooth. Spread the glaze over the top of the chilled cake. Refrigerate the cake again until the glaze is set. Trim the edges of the cake for a clean, professional look, then finally slice and serve.

Frequently Asked Questions

How do I store leftovers?

Red Velvet Cake

Joanna Cismaru — Thu, 16 May 2024 20:33:58 +0000

This Red Velvet Cake is the perfect blend of elegance and comfort, ready to be your new favorite dessert. The moist, velvety layers paired with creamy, tangy frosting will have everyone reaching for seconds.

The Best Red Velvet Cake With Cream Cheese Frosting

This Red Velvet Cake is the epitome of elegance and comfort combined. Its vibrant red color and rich cocoa flavor make it a standout dessert for any occasion. Paired with the smoothest cream cheese frosting, every bite is a deliciously memorable experience.

Making this cake is simpler than you think. With easy-to-find ingredients and straightforward steps, you’ll have a showstopper ready in no time. Whether it’s for a special celebration or just because, this cake is sure to impress and satisfy everyone at the table.

Ingredients You’ll Need

For The Cake

Flour: I recommend using all-purpose flour. You can substitute with cake flour for a lighter, more tender crumb.
Cocoa powder: Adds rich chocolate flavor. Use Dutch-processed cocoa for a deeper color and taste.
Baking soda: Helps the cake rise.
Salt: Enhances all flavors.
Unsalted butter: Adds moisture and richness. If using salted butter, reduce the added salt.
Granulated sugar: Sweetens the cake and helps create a tender crumb.
Eggs: Bind the ingredients together and add moisture.
Buttermilk: Reacts with baking soda for a tender texture. Substitute with regular milk mixed with lemon juice or vinegar if you don’t have any buttermilk..
Vanilla extract: Adds a warm, sweet flavor.
Red food coloring (preferably gel): Provides the iconic red color. Gel food coloring is more vibrant and requires less to achieve the desired shade.
White vinegar: Enhances the red color and reacts with baking soda for leavening.

For The Cream Cheese Frosting

Cream cheese: Provides a tangy and creamy base for the frosting. I like using Philadelphia cream cheese.
Unsalted butter: Adds richness and helps achieve a smooth texture. Salted butter works too.
Powdered sugar: Sweetens and thickens the frosting. It’s the same as icing sugar or confectioners’ sugar.
Vanilla extract: Adds a warm, sweet flavor to the frosting.

How To Make Red Velvet Cake

Making this Red Velvet Cake is straightforward and rewarding. Follow these simple steps, and you’ll have a stunning cake ready in no time.

Preheat And Prep

First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily.

Mix The Dry Ingredients

Next, in a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for later.

Cream The Butter And Sugar

Then, in a large bowl, cream together the butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.

Add The Eggs And Wet Ingredients

After that, add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, red food coloring, and vinegar.

Combine Mixtures

Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined.

Bake The Cakes

Now, divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make The Frosting

While the cakes are cooling, in a large bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and smooth.

Assemble The Cake

Once the cakes are completely cool, trim the tops if they are domed. Place one cake layer on your serving plate and spread a layer of frosting over the top. Next, top with the second cake layer and frost the top and sides with the remaining cream cheese frosting. Finally, slice and serve the cake at room temperature.

Frequently Asked Questions

Can I make this Red Velvet Cake ahead of time?

Mardi Gras King Cake

Joanna Cismaru — Fri, 09 Feb 2024 22:26:34 +0000

This Mardi Gras King Cake recipe captures the carnival season’s excitement with its burst of flavors and vibrant colors. Each slice, filled with rich cinnamon and decorated with striking sugars, not only delights the senses but also brings a taste of New Orleans’ festive spirit to your table.

Mardi Gras King Cake Recipe

Embark on a culinary journey to the vibrant streets of New Orleans with this homemade Mardi Gras King Cake. Picture yourself in your kitchen, hands dusted with flour, as you lovingly prepare the dough, infusing it with a heartwarming mix of cinnamon and sugar. When it bakes, the aroma fills your home, reminiscent of the festive spirit of Mardi Gras. Drizzling over the creamy, vanilla-infused icing is like painting a canvas, finished with a sprinkle of festive green, purple, and yellow sugars.

Ingredients You’ll Need

For The Dough

Warm Milk: Activates the yeast, making the dough soft and tender. Almond or soy milk can be substitutes. You’ll need it at around 110°F, not any warmer as it could kill the yeast.
Active Dry Yeast: Causes the dough to rise, creating a light, airy texture.
Granulated Sugar: Sweetens the dough and can be replaced with coconut sugar for a healthier option.
All-Purpose Flour: A gluten-free flour blend works well as an alternative.
Salt: Brings out the flavors of the other ingredients.
Ground Cinnamon: Adds warmth and spice, essential for the dough’s flavor.
Eggs: Adds richness and color to the dough.
Unsalted Butter: Moisturizes and flavors the dough. For a dairy-free option, you could use margarine or a plant-based butter alternative.

For The Filling

Brown Sugar: Offers a deep, caramel-like sweetness. Dark brown sugar can be used for a more intense flavor.
Ground Cinnamon: Imparts a signature warm, spicy flavor.
Unsalted Butter: Adds richness and helps bind the cinnamon and sugar together for a smooth filling. A dairy-free butter or margarine can be used as a substitute.

For The Icing

Powdered Sugar: Forms a smooth, sweet icing. A sugar-free powdered sweetener can be a substitute.
Milk: Thins the icing to the perfect consistency. Any milk, dairy or non-dairy, works well.
Vanilla Extract: Adds a hint of warm, floral flavor.

For Colored Sugars

Green, Purple, and Yellow Food Coloring: These colors are traditional for a Mardi Gras King Cake and symbolize justice, faith, and power. Natural food coloring is a great alternative.
Granulated Sugar: Used for making the decorative, colored topping. You can use coarse sugar to achieve a more sparkling effect.

How To Make Mardi Gras King Cake

Making this Mardi Gras King Cake is a fun and straightforward process that brings the carnival spirit right into your kitchen. Let’s get started!

Activate The Yeast

Begin by dissolving the active dry yeast in warm milk with a pinch of sugar. Give it about 10 minutes until it becomes frothy. This step is crucial for ensuring your yeast is active and ready to make your dough rise.

Make The Dough

In your stand mixer’s bowl, mix together the flour, sugar, salt, and ground cinnamon. Add the activated yeast mixture, eggs, and melted butter all at once. Using the dough hook attachment, let the mixer knead the dough on a low setting. This should take about 5-7 minutes, until the dough becomes smooth and elastic.

First Rise

After the dough is kneaded, transfer it to a greased bowl, cover it, and allow it to rise in a warm spot until it doubles in size, which typically takes about an hour.

Assemble The Cake

Once your dough has doubled, roll it out into a large rectangle on a floured surface. Spread softened butter over the dough. Then mix the brown sugar and cinnamon in a small bowl and sprinkle it evenly over the butter. Carefully roll the dough lengthwise, as tight as you can. Then, form this long roll into a circle and pinch the ends together to seal your cake.

Final Rise

Place your circular dough on a baking sheet or a bundt pan, cover it, and let it rise again for about 30 minutes. This second rise will make your cake even fluffier.

Bake The Cake

Preheat your oven to 350°F (180°C). Bake your King Cake for 30 minutes or until it turns a gorgeous golden brown. Place it on a cooling rack and let it come to room temperature.

Make The Icing And Colored Sugars

While the cake cools, mix powdered sugar, milk, and vanilla extract to create a thick but pourable icing. For the colored sugars, divide granulated sugar into three bowls and mix in green, purple, and yellow food coloring respectively. Spread these sugars out to dry a bit on parchment paper, preventing the colors from running when applied to the icing.

Decorate The Cake

Once your cake is cool, drizzle over the icing, and then have fun sprinkling the green, purple, and yellow sugars on top. You can make alternating bands of color or mix them as you like.

Frequently Asked Questions

Can I make the King Cake dough ahead of time?

Harvey Wallbanger Cake

Joanna Cismaru — Thu, 04 Jan 2024 21:38:13 +0000

Treat your guests to a slice of adult-friendly deliciousness with this scrumptious Harvey Wallbanger Cake! This unique recipe blends the zest of a classic cocktail with a moist, flavorful cake that’s easy to make and perfect for parties!

Harvey Wallbanger Cake Recipe

The Harvey Wallbanger cake is an ingenious fusion of the 1970s cocktail and cake. Remarkably easy to make, my recipe combines the elements of the cocktail with vanilla cake mix and instant pudding to create a wonderfully moist and flavorful cake. Then for a boozy finish, it’s drizzled with a glaze of vodka, Galliano liqueur, and zesty orange juice!

Why You’ll Love This Harvey Wallbanger Cake

Super Easy Dessert! This cake is an impressive dessert that anyone can make! It’s as simple as combining a few pantry staples like cake mix, instant pudding, orange juice, and a little booze.
Outstanding Flavor! It’s a blend of sweet and citrusy flavors that will tantalize your taste buds. The tang of orange juice beautifully balances the sweetness of the vanilla and the subtle warmth of the Galliano liqueur.
Adult Friendly Favorite! Infused with the essence of the classic Harvey Wallbanger cocktail, this subtle boozy flavor profile adds an adult touch to this dessert, making it perfect for parties and festive gatherings.

Ingredients You’ll Need

Yellow Cake Mix: This is the foundation of your Harvey Wallbanger cake, providing a light and fluffy texture. You can make your own cake mix using my recipe here.
Vanilla Instant Pudding: Enhances the cake’s moisture and adds a hint of vanilla.
Eggs: They act as a binder, giving structure and richness to the cake.
Vegetable Oil: Provides the fat that ensures your cake remains moist and tender.
Vodka: A key component added to the cake batter and glaze that brings a unique twist to the cake, echoing the original cocktail’s flavor.
Galliano Liqueur: Used in both the cake and glaze, this sweet herbal liqueur adds depth and complexity to the cake’s flavor.
Fresh Orange Juice: It infuses the cake and glaze with a fresh, citrusy zing.
Powdered Sugar: Used to both sweeten the glaze and give it structure.

How To Make Harvey Wallbanger Cake

This cake recipe is foolproof! By using cake mix and basic pantry ingredients you don’t need any fancy baking skills or expensive equipment, making it a super easy dessert!

Mix The Batter

To begin, combine the cake mix, pudding mix, eggs, vegetable oil, vodka, Galliano, and orange juice in a large bowl. You need to beat the mixture until it’s completely smooth and lump-free.

Next, pour the prepared cake batter into a greased and floured bundt pan or 9×13-inch baking pan.

Bake The Cake

Transfer the pan to a preheated oven set to 350°F (175°C) and allow the cake to bake for 40 to 45 minutes. When done, a toothpick inserted into the center of the cake will come out clean.

Make The Glaze

While the cake is in the oven, mix the powdered sugar together with the orange juice, vodka, and Galliano liqueur until smooth. If the glaze seems too thick just add a little more orange juice to thin it out.

Glaze The Cake

Once baked, let the cake cool for about 10 minutes, and then turn it out onto your serving platter. Next, poke holes across the top using a skewer or fork. Then slowly drizzle the glaze over the top of the cake, allowing it to seep into the holes. Now, let your Harvey Wallbanger cake cool completely before slicing and serving.