Cake 41: Root Beer Cake with Vanilla Ice Cream Frosting


Root Beer Cake Recipe Ingredients

  • 3/4 cup butter, softened
  • 3 eggs, room temperature
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 1 1/4 cup root beer (I used Birch Beer soda)

Root Beer Cake Recipe Directions

Preheat your oven to 350 degrees. In a medium bowl, sift together the flour, baking powder and salt. In your kitchen mixer, beat the butter on high for about half a minute, then gradually add the sugar and beat until combined. Scrape down the sides, and then beat another 2 minutes. Add the eggs one at a time, incorporating completely. Add the vanilla extract. Alternate adding the dry ingredients mixture and the root beer, beginning and ending with dry ingredients. Beat just until combined. Pour into your prepared 9-inch round cake pan and bake for 35 minutes. Cool for about 15 minutes in the pan, then turn out onto a wire rack to cool completely before frosting.

Vanilla Ice Cream Frosting Recipe Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup vanilla ice cream, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Vanilla Ice Cream Frosting Recipe Directions

Beat the butter, then add in the ice cream and vanilla. Gradually add the powdered sugar until you get the desired consistency.

Cake 39: Chocolate Butterscotch Cheesecake

Made this last week. Sorry I didn’t get around to posting it until now. My coworkers will have to attest to the deliciousness of one or both of these chocolate cheesecake recipes. I only intended to make a chocolate butterscotch cheesecake, but the recipe below yielded twice as much batter as I expected so I ended up with one chocolate butterscotch cheesecake, and two smaller Mexican chocolate cheesecakes.

Chocolate Butterscotch Cheesecake Recipe Ingredients

  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 4 8-ounce packages of cream cheese, softened at room temperature
  • 1 1/2 cups sugar
  • 3/4 cups milk
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 1/4 cup flour
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup butterscotch chips, melted

Chocolate Butterscotch Cheesecake Recipe Directions

Preheat your oven to 350 degrees and grease an 8-inch or 9-inch springform pan. Combine the graham cracker crumbs and melted butter, and press into the bottom of your springform pan. Melt the chocolate in a double-boiler over low heat, stirring constantly. Once melted, remove from heat and begin working on your cheesecake batter. In your kitchen mixer, beat the cream cheese until it’s light and fluffy, and add the sugar gradually until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, vanilla extract and flour and beat until blended. Pour the chocolate into the cheesecake batter and beat just until blended. Pour over your graham cracker crust. I had some leftover mini chocolate chips I needed to get rid of so I sprinkled them across the top. They’ll sink in some as the cheesecake bakes. Bake for 1 hour, or until the middle is just a little jiggy (won’t seem quite “set”). Turn the oven off and leave the door closed and let the cake cool inside the oven overnight (or about 6 hours if you’re baking in the daytime – I bake at night, so I always just assume the rest of the world does, haha). Chill in the refrigerator until ready to garnish. Melt butterscotch chips on very, very low heat (with a teaspoon of vegetable oil if you like) stirring constantly and drizzle over the chocolate cheesecake.

A few pointers on this chocolate butterscotch cheesecake recipe:

  • My cheesecake sank in the middle, which is typically a temperature-related thing — I honestly don’t care, it tasted great. I’ll put more time and love and attention into it next time.
  • Now, I had about 1 cup I wanted to use so I poured the whole thing in the sunken-in part of my cheesecake – looking back I would’ve sliced it while it was cool OR just drizzled it OR just sprinkled butterscotch chips on it. It was really difficult to cut when it had hardened. Tasted delicious, though!
  • Somehow I ended up with twice as much chocolate cheesecake batter than I thought this recipe would make. So I made two small Mexican chocolate cheesecakes in pie tins that I had laying around by mixing the chocolate butterscotch cheesecake batter with some cinnamon and cayenne. You could easily cut this recipe in half (except for the crust – you’ll need to keep that full size) and have a chocolate butterscotch cheesecake, or make the whole thing and end up with two.

Cake 37: Dulce de Leche Cake with Whipped Caramel Frosting

Gave this dulce de leche cake with whipped caramel frosting and chocolate chips to Mary Kate. I said, “It’s really, really sweet.” She said, “Don’t worry, I’ve got it covered.” Warning: Do not make this dulce de leche cake unless you or your audience have a serious sweet tooth. And trust me, take a small piece of the cake on your first round! It’s really sweet and decadent, so brace yourself. (Sorry I didn’t take a side photo of the cake so you could see the chocolate chips around the outside edge. It’s not my most aesthetically pleasing work, as I was out of cardboard rounds.)

Dulce de Leche Cake Recipe Ingredients

  • 1 cup milk, room temperature
  • 6 large egg whites
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 1 3/4 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • A few tablespoons of your dulce de leche (below) to swirl into the batter

Dulce de Leche Cake Recipe Directions

(Modeled after Cooks Illustrators’ Recipe) Preheat oven to 350 degrees and prepare 8-inch or 9-inch round cake pans. In a small bowl, mix the milk, egg whites, almond extract and vanilla extract with a fork. In your kitchen mixer, blend the cake flour, sugar, baking powder and salt on a low speed, then add the butter and blend until you get a crumby mixture. Increase the speed to medium and gradually add the milk mixture in 2 or 3 parts, scraping down the sides of the bowl once or twice. Beat just until blended. Divide the dulce de leche cake batter between two cake pans and smooth it out. I put about 1/4 of the batter down, then used a condiment squeeze bottle to drizzle some of the dulce de leche on, then another 1/4 of batter in each of the 2 pans to give it a dulce de leche swirl inside the cake. You could also use a spatula to drizzle it on. Bake in the center of the oven for about 25 minutes, or until the cake tester comes out clean. Let the cake rest in the pan for a few minutes after pulling it out of the oven, and then run a sharp knife around the edges of the pan and turn the cake layers out of the pan to cool completely.

Dulce de Leche Cake Filling Recipe Ingredients

  • 1 1/2 cups (14 ounces) condensed milk
  • 1 2/3 cups (12 ounces) evaporated milk
  • 1/2 teaspoon baking soda
  • 2 cinnamon sticks
  • 1 tablespoon corn syrup
  • 2 vanilla bean pods (or 1 teaspoon vanilla extract)

Dulce de Leche Cake Filling Recipe Directions

Set aside 45 minutes to an hour for this, I’m not kidding. Add all the ingredients except the corn syrup and vanilla in a heavy pot over medium low heat, stirring constantly with heatproof spatula so that it doesn’t stick to the bottom. Keep it at a simmer as it thickens and the small bubbles disappear. Remove from heat if you need to for a few minutes, but don’t just leave it on the stove to burn or stick. Stir until you get large bubbles, a thicker texture and a golden color, stirring constantly still. Drizzle with the spatula to test the dulce de leche texture; it should be a thick caramel sauce (that’s what it is, after all). Mine took me about 45 minutes, though looking back I would’ve stopped about 35 minutes in because the end was a little thicker texture than I would like. Remove the pan from the heat and cool for about 10 minutes. Remove the cinnamon sticks and stir in the vanilla and corn syrup. Cool completely at room temperature.

Whipped Caramel Frosting Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups brown sugar
  • 1/3 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar, sifted

Whipped Caramel Frosting Recipe Ingredients

(Modeled after Southern Living Recipe) Melt the butter in a pan over medium heat, then add the brown sugar and bring to a boil. Stir constantly, and add in the whipping cream and vanilla extract, again bringing to a boil. Remove it from the heat and let it sit at room temperature for about an hour. Transfer the caramel goo to your kitchen mixer. Add the sifted powdered sugar into the icing, beating on high until you get a creamy, spreadable frosting. Level your cooled dulce de leche cake layers if you need to. On your most level cake layer, pipe a ring of the whipped caramel frosting around the outside rim, about 1/4 inch away from the edge. This will help corral the dulce de leche filling, though it shouldn’t need too terribly much corralling if it’s as thick as mine was. Fill with the dulce de leche, then top with the second layer. Clean up any excess filling from the center if it happens to ooze out, then crumb coat the cake and refrigerate for a bit. Pull the cake back out and ice with the whipped caramel frosting. Garnish with a drizzle of the dulce de leche and chocolate shavings or miniature chocolate chips if you like.

Cake 36: Banana Cake with Mocha Filling

I thought about doing a mocha cream frosting to complement the mocha cream cheese swirl in the cake, but the cream cheese I bought for the frosting tasted terrible and the cake stands on its own just fine, so I skipped it. I’ll make a mocha cream frosting on something else later for you guys. (“Why is the condiment bottle picture so blurry?” you ask? Because I dropped my camera in the filling. Yeah. I’m awesome.)

Banana Cake Recipe with Mocha Filling Recipe Ingredients

  • 3 large eggs, room temperature
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3 mashed ripe bananas
  • 3/4 cups vanilla yogurt
  • 1/2 cup shortening
  • 1 teaspoon vanilla

Mocha Filling Recipe Ingredients

  • 8 ounces of cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons freshly ground espresso roast coffee beans
  • 4 ounces of bittersweet chocolate, melted

Banana Cake Recipe with Mocha Filling Recipe Directions

Prepare an 8″ round or square baking pan. (I used square.) Preheat your oven to 350 degrees. In one large bowl, sift together the flour, sugar, baking soda, cream of tartar, and salt. In your kitchen mixer or a separate bowl, blend the mashed bananas, vanilla yogurt, shortening and vanilla and add the flour mixture in parts. Add the eggs one at a time and beat just until combined.  For the mocha filling, melt the chocolate over low heat in a double bowler and then remove from heat to rest for a few minutes. In a separate bowl or your kitchen mixer, beat the cream cheese, sugar, one egg and ground coffee until well-mixed, then stir in the melted chocolate. I used a condiment bottle to apply the mocha filling but you could just as easily use a piping bag or just pour the stuff. I just wanted a “swirl” more than a “layer” of mocha filling. Pour about 1/3 of the cake batter into the pan, then put about half of the mocha filling, and continue layering the rest until you run out of both – finishing with cake batter. Bake for about 40 to 50 minutes if all in one pan (less if you divided the batter between two pans – always start low and add time as you need it). The cake should be a beautiful brown color, and spring back when gently pressed, and if you insert a toothpick or skewer into the center it should come out clean. Cool for about 15 minutes then turn out of the pan.

I had several of frosting and garnishing ideas I didn’t do with this one but wish I had. You could frost with a banana frosting or mocha frosting, and dust with cocoa powder if you like! Garnish with chocolate covered banana chips, chocolate covered espresso beans, plain banana chips, or miniature chocolate chips and you’ll have a very happy audience.

Cake 35: Homemade Cinnamon Roll Cake

Making this homemade cinnamon roll cake recipe from scratch brought back memories from my childhood I just have to share. It’s more of a confession, really. When my brother Cody and I were growing up, there were a few special things my dad permitted us to have for breakfast once in a while that broke away from our usual cereal and milk. Sometimes it was donuts from the little local donut shop, Holt’s on Main Street, right down the street from our house. Other times, it was just a can of Pillsbury cinnamon rolls. These were an occasional Friday morning treat. So Cody and I would bust open the can, layout the 8-pack of pre-made cinnamon rolls in a round pan and wait anxiously as they baked in the oven. When they came out of the oven and had a few minutes to cool (if we could wait that long) we would grab a spoon from the drawer and start spreading that cream cheese icing over the whole gooey mess. Inevitably, the middle cinnamon roll would always be a little more squished than all the others — which made it the ideal frosting receptacle. It always had the most frosting running down the sides. SO, being the rotten big sister I was, with Cody four years my junior, I spent a significant amount of time convincing Cody that the best cinnamon rolls were the slightly crispy ones on the outside so I could get the gooey, frosting-drenched inside cinnamon roll. (Sorry, Cody.)

When I pulled this cake out of the oven tonight and the softest part was still in the center and I began pouring my homemade cream cheese icing on it, I couldn’t help but laugh at that memory of me manipulating my poor kid brother so I could get what I want. I have to say I prefer this cake over the Pillsbury cinnamon rolls, but I still have a special place in my heart for them and probably always will because of this memory.

Anywho, get ready to have your mind blown. I’ve never seen a cinnamon roll cake recipe that doesn’t call for yellow cake mix, but you know me, I can’t stand the stuff. So here’s an original homemade cinnamon roll cake recipe made from scratch.This is melt-in-your mouth good, incredibly delicious and decadent cinnamon roll cake gooeyness.

Cinnamon Roll Cake Recipe Ingredients

  • 2 1/3 cups sifted flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup finely chopped pecans

Cinnamon Roll Cake Recipe Directions

Preheat oven to 325 degrees. Sift together the flour, baking powder, salt and sugar in the kitchen mixer bowl. Mix in the vegetable oil on a low mixing speed using the paddle attachment. Add eggs, sour cream and vanilla extract. Beat at low speed for 1 minute, then a medium-high speed  for 2 minutes, scraping the sides of the bowl down with a spatula occasionally. Pour the cinnamon roll cake batter into a greased 9×13 cake pan (or I used my Wilton flower cake pan). In a separate bowl, mix together the brown sugar, cinnamon and pecan pieces. Pour over cake batter. Swirl into the cake batter with knife. One or two good spirals starting in the middle should do the trick. The cake naturally folds into itself while it’s baking and you get that neat swirl of bown sugar, cinnamon and nuts on the inside of the cake. Bake for 35 to 40 minutes. (I used my Wilton flower cake pan and it took nearly 45 minutes.) The cake should be a rich golden brown color, especially on the outside edges. Make sure the center portion isn’t jiggly – that means it’s undercooked and still doughy. If that happens to you, continue baking for 2-3 minute increments until you get the desired texture. The cake should spring back when gently pressed.

Cream Cheese Icing Recipe Ingredients

  • 3 ounces of cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 tablespoons of milk

Cream Cheese Icing Recipe Directions

While the cake is cooling, beat together the softened cream cheese, softened butter, powdered  sugar, vanilla extract and salt. Slowly add milk until you reach the desired consistency (you can stop short of 5 tablespoons if you like). Let cake cool 10 or 15 minutes in the pan before icing with the cream cheese glaze. Spread the cream cheese icing on the still-warm cake.

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