yellow butter cake with chocolate frosting

So, you know how I have been talking about reducing the processed food and sugar in my house?  Well that new mantra is cool and all except when it comes to birthdays.  I am working on introducing new healthy replacements for many of our sugary snacks and treats but, even I am not at a place where I want to enjoy an agave sweetened gluten free oat cake on my birthday.  Maybe in 2013 but, for now we will just celebrate old school with a yellow butter cake and chocolate frosting.  This cake is a classic that I am not prepared to screw with at this point.  I am not going to lie I have a better yellow cake recipe but, it is super involved and this recipe is simple straight forward and most likely have all the ingredients already in your kitchen.  The frosting is down right delicious and so, easy.  This is my go to chocolate fudge frosting.  Did you know you can make super good frosting in the food processor?  Well you can and you don't even have to sift.  So if you are looking for a simple yet, delicious and decadent cake for your next gathering this classic may be the way to go. 

yellow butter cake with chocolate frosting
cake adapted: martha stewart
frosting source: sky high cakes

Cake:
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1¾ cups sugar
4 large eggs
2 teaspoon vanilla extract
1¼ cups milk

Frosting:
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons whole milk
1 tablespoon vanilla extract

Directions:  To make the cakes, preheat the oven to 350˚ F. Prepare two 9-inch round cake pans with bakers joy. In a medium bowl, sift the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack. Let the cakes cool completely before frosting. Level the cakes if necessary.

To make the frosting, place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

To assemble the cake, place one of the cake layers on a serving platter. Top with 1 cup of the chocolate frosting and smooth over the top of the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting as desired. Refrigerate, covered, for up to 3 days. Let come to room temperature at least 30 minutes before serving.

southern coconut cake

Oh coconut cake how I love thee.  How I love that my father in law puts you on his Christmas list each year and allows me to create you, indulge in you, enjoy you and then HATE you!  Coconut cake is my absolute favorite dessert.  I know that coconut is a love hate food and many more hate then love but, lucky for me I have my father in law to share this decadent treat with once a year.  It has become a tradition to bake a coconut cake for Christmas Eve each year and often the only people eating a slice from this heavenly triple layer cake is me and my father in law.  The good news is there is more cake for us to enjoy.  The bad news is I get sent home with a quarter of the cake, a cake I know what went into it (butter, sugar and cream cheese galore) and even knowing that the fork keeps moving to my mouth.  I don't even put it on a plate because I know it is all for me.  I eat it right off the cake plate.  This year I had to pull in the big guns.  I called to Brad and in the kitchen he came.  I said "you have to do me a huge favor".  He said"ok" and that is how the coconut cake ended up in the trash can outside.  I hate wasting food especially my beloved cake but, I simply could not consume that entire cake alone or I may still be in a sugar induced coma.  

The coconut cake which I made last year was a catalyst for me to start a blog and begin to record my recipes and document my learnings.  I went to look back at my comments and well I guess at that point I only noted the recipe.  If I remember correctly I think I liked the one I made last year slightly more but ... eventually there will have to be a taste test so, I can land on my go to coconut cake.  With that being said this cake like every other cake I have made out of Sky High is insanely delicious.  The frosting is a little time consuming but, very good.  It is lighter and more delicate then a traditional cream cheese frosting which is a nice change.  The snowy white layers are stunning and the pure white coconut covers the cake like a dusting of snow.   See you 12-24-11 lover.

southern coconut cake
Source: Sky High Irresistible Triple-Layer Cakes
Makes one 8-inch layered cake

5 egg whites
1/2 cup milk
2 teaspoons vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup unsweetened coconut milk
1 1/2 cups sweetened flaked coconut

For the Cream Cheese Buttercream Frosting:
12 ounces cream cheese, slightly chilled
1/2 cup plus 6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
3 egg whites

Preheat oven to 350 degrees. Butter and flour three 8-inch cake pans and line with parchment paper.
 
Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and vanilla and mix thoroughly. Set aside.

In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.

With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.

Frost the cooled cakes and cover with shredded coconut.

cookies and cream ice cream cake

The birthday festivities seem to continue on for Carter.  Each set of grandparents wanted to have a more intimate birthday celebration so, they could watch him open presents and enjoy the event without 25 kids jumping and screaming in a bounce house.  He is very loved.  We had Brad's family over to finish off the celebration and as I mentioned the day was 80+ degrees so, I hit up my trusty celebration cookbook sky high irresistible triple layer cakes and found a recipe for ice cream cake.  I have wanted to use my ice cream maker more, there were sleeves of oreos left and a quart of heavy cream.  All signs were pointing to a cookies and cream ice cream cake with left over sprinkles.  I was never a fan of cookies and cream ice cream growing up.  It is not that I did not like it but, I just could never pass up ice cream with peanut butter in it.  It was just one of those flavors that got quickly over looked so, I really don't have a favorite store bought to compare this to.  I was concerned about the yellow tint I saw in the base due to the yolks but, one it got moving in the machine it turned that creamy color that I suppose cookies and cream should be.  It was creamy, sweet, rich and full of chunky oreo bites.  We all really liked the ice cream and I actually think next time I could use one and a half to two batches of the homemade ice cream in between the chocolate layers to really make the ice cream shine in this cake.  The one batch of ice cream made the cake almost feel like an ice cream sandwich which wasn't bad at all but, I would have liked a little more ice cream.

cookies and cream ice cream cake

1. Bake layers.
2. Line 8" square cake pan with plastic wrap.  Allow enough plastic wrap to hang over sides.  Dump softened (right out of machine) ice cream into lined pan and pack down evenly.
3. While ice cream is still soft, set one of the cake layers on top.  Press down gently to remove gaps.  Cover with plastic wrap and place in freezer for ~ 2 hours.  Wrap remaining layer in plastic wrap for later use. 
4. Make glaze.  1/4 cup cream and 1 tbsp corn syrup heated to a simmer in a small saucepan.  In a heat proof bowl chop 4oz semi sweet chocolate.  Pour cream mixture over and let stand for 5 minutes.  Whisk until smooth and then let stand an additional 2 minutes to cool.  
5. Remove cake from freezer and unmold by pulling excess plastic wrap and invert cake untop cake plate cake side down.  Top with remaining layer.
5. Pour glaze in center of cake and spread it around allowing it to drip over the sides.  Decorate top with sprinkles and or candies and return to freezer for 2 hours.
6. May need to allow cake to sit at room temperature for 10 minutes to get knife through it.


one bowl chocolate cake

adapted: sky high: irresistible triple layer cakes
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1.4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp baking powder
1/2 tsp. salt
1/3 cup canola oil
1 cup water
1 tsp. vanilla


Preheat oven to 350.  Butter 2 8" square pans.
Sift flour - salt into large mixing bowl.  Use a wire whisk and blend ingredients.
Add oil and 1/2 cup of water to dry ingredients and whisk until smooth.  Add another 1/2 cup water and vanilla and again whisk until smooth.  Divide batter between the two pans.
Bake for 18-20 minutes.  Let coll in pans for 10 minutes and then remove to wire racks to completely cool ~ 1hour.

glaze

1/4 cup cream
1 tbsp light corn syrup
4 oz. semi sweet chocolate; chopped

Cookies and Cream Ice Cream

source: annie eats
1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, quartered

 

Directions:
Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.

Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer to a storage container and add Oreo pieces then fold in gently with a rubber spatula.  Freeze until completely hardened.

chai cake with honey ginger cream cheese frosting

Spice cake was the flavor of our wedding cake.  I delegated the cake decision to my husband.  At that point in my life I was in over my head in wedding planning and I didn't care about the cake.  I did care about the appearance of the cake and sent him on his tasting with a few pictures torn out of magazines.  Looking back I remember not having any interest in the flavor of the cake.  I hardly ate sweets and I never looked back on weddings and remembered anything about the cake.  How things have changed in 7 years.  Now when I enter the reception I gravitate to the cake.  I look at the detail and wonder what flavor will be contained behind the perfect frosting.  I look forward to the cake cutting and of course the tasting.   Brad went to his tasting and he picked spice cake.  He has added lots of spice to my life over the years and today we are celebrating our 7th anniversary.  Every year I make a spice cake to celebrate.  Every cake I have made from Sky High has been incredible.  There has not been a single flop and if it wasn't for the 3 8 inch layers that make up each of these cakes I would be baking from it more often.  This cake is light and delicate with a tint of brown from the tea.  The spices combine well and balance perfectly to create this warm and spicy cake that is covered in this frosting sweetened by honey and ginger.  Spice cake is one of my favorite cakes and this recipe is making me count the days until or 8th anniversary and reason to make this again.

chai cake with honey ginger cream cheese frosting

Source: Sky High: Irresistible Triple Layer Cakes

• 1 1/3 cups of milk
• 6 chai tea bags (Tazo)
• 4 whole eggs
• 2 egg yolks
• 2 teaspoons of vanilla extract
• 2 3/4 cups of cake flour
• 2 cups of sugar
• 4  1/2 teaspoons of baking powder
• 3/4 teaspoons of ground cinnamon
• 1/2 teaspoon of ground cardamom
• 1/2 teaspoon of salt
• 2 sticks of unsalted butter at room temp

1. Preheat the oven to 350 Degrees F. Grease the bottom and sides of 8" round  pans and line with parchment paper. Grease the paper as well.
2. In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
3. In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
4. Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
5. Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.
6. To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey Ginger Cream

• 2 1/2 cups of confectioners sugar
• 6 ounces of cream cheese at room temp.
• 6 tablespoons of unsalted butter at room temp.
• 1/2 cup of honey (any kind as long as liquid)
• 1/2 teaspoon of fresh grated ginger

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.