Cake Pans - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/cake-pan/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 14:23:06 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Cake Pans - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/cake-pan/ 32 32 Dulce de Leche Cake https://www.tasteofhome.com/recipes/dulce-de-leche-cake/ Thu, 13 Mar 2025 05:55:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2090529

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 can (13.4 ounces) dulce de leche
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
  2. In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
  3. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
  5. Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

]]> Graham Cracker Cake https://www.tasteofhome.com/recipes/graham-cracker-cake/ Thu, 06 Mar 2025 05:57:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2092381

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup sugar
  • 3 tablespoons packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, beat oil, sugar and brown sugar on medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until combined. Beat in sour cream and vanilla extract.
  2. In a small bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt. Gradually add to the creamed mixture, mixing well. Pour batter into a parchment-lined 8-in. square baking pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool completely.
  3. In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Beat in confectioners' sugar on low speed until combined. Beat in cream and vanilla extract on medium-high speed, 3-4 minutes.
  4. Spread frosting evenly on top. Cut into squares; serve.

Nutrition Facts

1 piece: 369 calories, 26g fat (10g saturated fat), 88mg cholesterol, 273mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 5g protein.

]]> Yogurt Cake https://www.tasteofhome.com/recipes/yogurt-cake/ Thu, 27 Feb 2025 06:55:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085330

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/3 cup canola or olive oil
  • 3 large eggs, room temperature
  • 1 cup plain Greek yogurt
  • 1-1/2 teaspoons vanilla extract
  • Whipped cream and fresh mixed berries, for topping
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  2. In a large bowl, beat together sugar and oil until smooth, 2-3 minutes. Add eggs, one at a time until incorporated. Stir in yogurt and vanilla extract. Gradually add dry ingredients into yogurt mixture until just combined.
  3. Pour batter into a greased a 9-in. round baking pan. Bake until a toothpick inserted in center of cake comes out clean. 30-35 minutes. Cool completely on a wire rack.
  4. Garnish with whipped cream and fresh berries, if desired.

Nutrition Facts

1 slice: 202 calories, 9g fat (2g saturated fat), 52mg cholesterol, 261mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.

]]> Devil’s Food Cake https://www.tasteofhome.com/recipes/devils-food-cake/ Wed, 26 Feb 2025 15:49:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2086476

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3 large eggs, room temperature, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 2-1/3 cups all-purpose flour
  • 3/4 cup Dutch-processed cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup brewed coffee
  • FROSTING:
  • 2 cups butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup Dutch-processed cocoa
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup whole milk
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
  2. In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
  3. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.

Nutrition Facts

1 slice: 682 calories, 42g fat (23g saturated fat), 117mg cholesterol, 544mg sodium, 76g carbohydrate (52g sugars, 8g fiber), 8g protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 1/3 frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Grape-Nuts Pudding https://www.tasteofhome.com/recipes/grape-nuts-pudding/ Sat, 15 Feb 2025 06:52:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115273

Ingredients

  • 1 cup Grape-Nuts
  • 3 cups whole milk
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Pinch ground nutmeg
Text Ingredients

Directions

  1. Preheat oven to 350°. Lightly grease an 8-in. square baking dish.
  2. Heat a small nonstick skillet over medium heat; add Grape-Nuts. Stirring constantly, toast Grape-Nuts 3-4 minutes, just until fragrant and beginning to turn deep brown. Transfer to a bowl or plate to cool.
  3. Pour milk, eggs, brown sugar, maple syrup, vanilla extract, cinnamon and salt into a large mixing bowl. Whisk together until thoroughly combined; whisk in toasted Grape-Nuts. Pour mixture into the prepared baking dish. Dust the top with ground nutmeg.
  4. Create a water bath by placing the pudding dish inside a large roasting pan or baking dish. Set the pans on the center rack in the preheated oven. Carefully pour hot water (from the tap or heated in a tea kettle) into the roasting pan until it comes about three-quarters of the way up the outside of the pudding dish.
  5. Bake pudding, uncovered, 45-50 minutes or until pudding is set with just a slight wobble in the center and a toothpick inserted in the center of the pudding comes out clean. Carefully lift the pan of pudding out of the water bath; transfer it to a wire rack.
  6. Allow pudding to cool for about 15 minutes; slice and serve. Alternatively, let it cool completely; refrigerate at least 1 hour to serve cold.

Nutrition Facts

1 serving: 194 calories, 4g fat (2g saturated fat), 70mg cholesterol, 254mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 6g protein.

]]> Gluten-Free Brownies https://www.tasteofhome.com/recipes/gluten-free-brownies-2/ Thu, 13 Feb 2025 22:07:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082247

Ingredients

  • 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
  • 1/3 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 7 tablespoons canola oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small bowl, stir together flour, baking cocoa and salt. In a large bowl, beat sugar, oil and eggs until fluffy; beat in vanilla. Stir in dry ingredients; fold in chocolate chips.
  2. Transfer batter to a greased 8-in. square baking dish. Bake 18-20 minutes. Cool completely; cut into squares.

Nutrition Facts

1 serving: 250 calories, 15g fat (3g saturated fat), 41mg cholesterol, 148mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

]]> Swedish Visiting Cake https://www.tasteofhome.com/recipes/swedish-visiting-cake/ Wed, 05 Feb 2025 06:51:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111625

Ingredients

  • CAKE:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup 2% milk
  • 8 tablespoons butter, melted and cooled
  • TOPPING:
  • 2 egg whites, room temperature
  • 1/2 teaspoon almond extract
  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 1 cup sliced almonds
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
  2. In a small bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, egg, extracts and milk. Add dry ingredients; whisk to combine. Add melted butter; whisk until batter is smooth and lump-free. Pour batter into prepared cake pan.
  4. In another large bowl, whisk together egg whites, almond extract and 1 cup confectioners’ sugar. Add sliced almonds; stir to combine. Sprinkle almond mixture evenly on top of the batter. 
  5. Bake 30-35 minutes or until edges are golden brown and toothpick inserted into center comes out clean. Remove to a wire rack; cool completely. Dust with 2 tablespoons powdered sugar. Cut into slices.

Nutrition Facts

1 piece: 344 calories, 15g fat (7g saturated fat), 44mg cholesterol, 242mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.

]]> Key Lime Cake https://www.tasteofhome.com/recipes/key-lime-cake/ Fri, 31 Jan 2025 06:53:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081796

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup canola oil
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1/4 cup Key lime juice
  • 1 tablespoon grated Key lime zest
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups whole milk
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Key lime juice
  • 2 teaspoons grated Key lime zest
  • 1/2 cup graham cracker crumbs, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8-in. round baking pans with parchment, set aside.
  2. In a large bowl, cream sugar, butter and oil until light and fluffy, 5-6 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in lime juice, lime zest and vanilla extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter into prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes in pans; remove to wire racks to cool completely.
  3. In a large bowl, beat butter and cream cheese at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, lime juice and lime zest. Increase speed to medium-high; beat until well combined.
  4. Place 1 cake layer on a serving plate; frost top with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, sprinkle with graham cracker crumbs.

Nutrition Facts

1 slice: 636 calories, 30g fat (15g saturated fat), 97mg cholesterol, 419mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 6g protein.

]]> Vintage Heart Cake https://www.tasteofhome.com/recipes/vintage-heart-cake/ Thu, 23 Jan 2025 06:50:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105860

Ingredients

  • CAKE:
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups 2% milk, room temperature
  • 1/2 cup sour cream
  • FROSTING:
  • 2 cups unsalted butter (4 sticks), softened
  • 12 cups confectioners' sugar, divided
  • 1/2 cup 2% milk
  • 4 teaspoons vanilla extract
  • Food coloring
Text Ingredients

Directions

  1. Preheat oven to 350°. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until soft and fluffy, 3-4 minutes. Add whole eggs, egg whites and vanilla extract; beat until fluffy, 1-2 minutes.
  2. In a large bowl, combine flour, baking powder, baking soda and salt. Add half of the flour mixture and half of the milk, beating on low speed; repeat with remaining flour mixture and milk until incorporated. Mix in sour cream on low speed.
  3. Place a piece of round parchment paper in two 8-in. cake pans; coat with cooking spray. Transfer batter evenly into each prepared pan. Bake 23-25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
  4. In a large bowl, beat butter until soft and fluffy, 1-2 minutes. Beat in 2 cups of powdered sugar, milk and vanilla extract on low speed. Gradually add the remaining powdered sugar, beating until smooth.
  5. Place one cooled cake layer on a cutting board. At the bottom middle part of the circle, make two cuts to create the pointed bottom of the heart. Set the two leftover pieces aside to make the rounded top of the heart. Repeat with the second layer.
  6. Place one of the larger pointed cake layers on a stand or plate. Use frosting to attach the rounded tops (this will act as a glue to keep them in place). Spread buttercream frosting over the top; repeat with the second layer. Spread a thin layer of frosting over the cake to create a crumb coat. If desired, trim parts of the cake to emphasize its shape, applying frosting after any additional cuts. Chill cake for 30 minutes.
  7. Transfer half of the remaining frosting to 2 bowls; add food coloring to each, as desired. Spread the other half of the frosting on the entire cake; smooth with a spatula. Use colored frosting to pipe top and bottom borders on the cake. Add additional piped details such as ribbons or dots, if desired. Slice; serve.

Nutrition Facts

1 piece.: 787 calories, 32g fat (19g saturated fat), 107mg cholesterol, 316mg sodium, 124g carbohydrate (109g sugars, 0 fiber), 5g protein.

]]> Copycat Chick-fil-A Brownies https://www.tasteofhome.com/recipes/copycat-chick-fil-a-brownies/ Sun, 19 Jan 2025 06:49:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105189

Ingredients

  • 10 tablespoons butter
  • 1-1/4 cups sugar
  • 1 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 3/4 cup dark chocolate chips or chunks
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper.
  2. Bring a few inches of water to a low simmer in the bottom of a double boiler. Add butter, sugar, baking cocoa and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add vanilla and espresso powder; stir to combine.
  3. Remove from the heat. Add eggs, one at a time, beating until the batter appears smooth and glossy. Add flour; stir just until the flour is moistened and no dry patches remain. Fold in dark chocolate.
  4. Transfer batter to the prepared pan; spread into an even layer. Bake 24-26 minutes or until brownies appear set and a toothpick inserted into the center comes out almost clean.
  5. Transfer pan to a wire rack to cool completely. Slice into squares to serve.

Nutrition Facts

1 brownie: 346 calories, 19g fat (11g saturated fat), 68mg cholesterol, 165mg sodium, 46g carbohydrate (35g sugars, 3g fiber), 5g protein.

]]> Confetti Birthday Cake with Chocolate Buttercream https://www.tasteofhome.com/recipes/confetti-birthday-cake-with-chocolate-buttercream/ Fri, 17 Jan 2025 20:36:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098492

Ingredients

  • 1 cup unsalted butter, softened
  • 1/3 cup vegetable oil
  • 1-3/4 cups sugar
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup rainbow sprinkles
  • CHOCOLATE BUTTERCREAM:
  • 8 ounces dark chocolate chips
  • 1/4 cup heavy whipping cream
  • 2 cups unsalted butter, softened
  • 5 cups confectioners' sugar, sifted
  • 1 pinch salt
  • 1 tablespoon vanilla extract
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
  2. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes.
  4. To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

Nutrition Facts

1 slice: 623 calories, 36g fat (20g saturated fat), 102mg cholesterol, 225mg sodium, 73g carbohydrate (55g sugars, 1g fiber), 5g protein.

]]> Frosted Chocolate Cake https://www.tasteofhome.com/recipes/frosted-chocolate-cake/ Fri, 17 Jan 2025 20:28:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098737

Ingredients

  • 4 large eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 3/4 cup butter, melted
  • 3/4 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 3 tablespoons whole milk
  • Dark or additional regular baking cocoa, optional
Text Ingredients

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small bowl, mix cocoa and boiling water until smooth; cool slightly. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. Preheat oven to 375°. Cream butter, brown sugar and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla and 1 egg yolk at a time. In another bowl, whisk together flour, baking soda, cream of tartar and salt. Add to creamed mixture alternately with buttermilk, beating after each addition. Stir in cocoa mixture.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 23-28 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. Beat together first 4 frosting ingredients. Spread between layers and over top and sides of cake. If desired, dust top lightly with cocoa.

Nutrition Facts

1 piece: 510 calories, 16g fat (10g saturated fat), 86mg cholesterol, 283mg sodium, 89g carbohydrate (71g sugars, 1g fiber), 5g protein.

]]> Blue-Ribbon Red Velvet Cake https://www.tasteofhome.com/recipes/blue-ribbon-red-velvet-cake/ Fri, 17 Jan 2025 20:24:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099192

Ingredients

  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3-3/4 cups confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment. Beat the first 5 ingredients until well blended. In another bowl, whisk together flour, sugar, baking cocoa and baking soda; gradually beat into oil mixture.
  2. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  3. For frosting, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Using a long serrated knife, trim tops of cakes; set tops aside. Place 1 cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer, bottom side up. Frost top and side with remaining frosting.
  4. Break cake tops into pieces. Pulse in a food processor until fine crumbs form. Decorate cake with crumbs as desired.

Nutrition Facts

1 piece: 559 calories, 33g fat (8g saturated fat), 53mg cholesterol, 208mg sodium, 64g carbohydrate (48g sugars, 1g fiber), 4g protein.

]]> Majestic Pecan Cake https://www.tasteofhome.com/recipes/majestic-pecan-cake/ Fri, 17 Jan 2025 20:15:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103128

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 2 cups sugar, divided
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/3 cups 2% milk
  • 6 large egg whites, room temperature
  • 1 cup chopped pecans
  • FILLING:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups whole milk
  • 3 large egg yolks, beaten
  • 1 tablespoon butter
  • 1-1/2 teaspoons vanilla extract
  • FROSTING:
  • 1-3/4 cups sugar
  • 4 large egg whites
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Grease and flour three 9-in. round baking pans; set aside. In a large bowl, cream the butter, shortening and 1-3/4 cups sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in nuts.
  3. Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For filling, in a small heavy saucepan, combine sugar and cornstarch; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  5. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool.
  6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
  7. Spread filling between cake layers. Frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 486 calories, 17g fat (7g saturated fat), 60mg cholesterol, 301mg sodium, 76g carbohydrate (54g sugars, 1g fiber), 7g protein.

]]> Best Strawberry Shortcake https://www.tasteofhome.com/recipes/best-strawberry-shortcake/ Fri, 17 Jan 2025 20:10:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102913

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 teaspoons cold butter, divided
  • 1 large egg, room temperature
  • 1/3 cup half-and-half cream
  • 1/2 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1/8 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
Text Ingredients

Directions

  1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened.
  2. Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack.
  3. In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.

Nutrition Facts

1 piece: 420 calories, 28g fat (17g saturated fat), 140mg cholesterol, 471mg sodium, 36g carbohydrate (10g sugars, 2g fiber), 7g protein.

]]> Butter Pecan Cake https://www.tasteofhome.com/recipes/butter-pecan-cake/ Fri, 17 Jan 2025 19:54:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101993

Ingredients

  • 3 tablespoons butter, melted
  • 1-1/3 cups chopped pecans
  • 2/3 cup butter, softened
  • 1-1/3 cups sugar
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup whole milk
  • 1-1/2 teaspoons vanilla extract
  • BUTTER PECAN FROSTING:
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons whole milk
  • 3/4 teaspoon vanilla extract
Text Ingredients

Directions

  1. Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool.
  2. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.

Nutrition Facts

1 slice: 534 calories, 27g fat (11g saturated fat), 80mg cholesterol, 280mg sodium, 71g carbohydrate (51g sugars, 2g fiber), 5g protein.

]]> Spiced Carrot Cake https://www.tasteofhome.com/recipes/spiced-carrot-cake/ Fri, 17 Jan 2025 19:51:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101809

Ingredients

  • 3 large eggs, room temperature
  • 1 cup packed brown sugar
  • 3/4 cup fat-free plain yogurt
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups shredded carrots (about 6 medium)
  • FROSTING:
  • 1/2 cup heavy whipping cream
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  2. Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream.
  5. If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts

1 slice: 241 calories, 9g fat (3g saturated fat), 49mg cholesterol, 375mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.

]]> Pumpkin Cake with Whipped Cinnamon Frosting https://www.tasteofhome.com/recipes/pumpkin-cake-with-whipped-cinnamon-frosting/ Fri, 17 Jan 2025 19:49:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101653

Ingredients

  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 cup butter, softened
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 2/3 to 3/4 cup heavy whipping cream
  • Cinnamon sugar, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment.
  2. Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

Nutrition Facts

1 slice: 687 calories, 33g fat (11g saturated fat), 88mg cholesterol, 297mg sodium, 97g carbohydrate (82g sugars, 2g fiber), 4g protein.

]]> Six-Layer Coconut Cake with Lemon Filling https://www.tasteofhome.com/recipes/six-layer-coconut-cake-with-lemon-filling/ Fri, 17 Jan 2025 19:49:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101643

Ingredients

  • FILLING:
  • 3-1/2 cups cold whole milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix
  • 1 teaspoon grated lemon zest
  • CAKE:
  • 6 large egg whites
  • 1 cup butter, softened
  • 3 cups sugar
  • 3 teaspoons vanilla extract
  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • FROSTING:
  • 1 cup sugar
  • 2 large egg whites, room temperature
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
Text Ingredients

Directions

  1. In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour.
  2. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper.
  3. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
  4. Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  5. For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes.
  6. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
  7. Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.
]]> Gingerbread Coffee Cake https://www.tasteofhome.com/recipes/gingerbread-coffee-cake/ Fri, 17 Jan 2025 19:37:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100972

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1-3/4 teaspoons ground cinnamon, divided
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 cup cold butter
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, room temperature
  • 1/2 cup buttermilk
  • 2 tablespoons molasses
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping.
  2. Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan.
  3. Add remaining 1 Tbsp. sugar and 1 tsp. cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Confectioners' Sugar Icing (optional): Mix 3/4 cup confectioners' sugar, 1 tablespoon 2% milk and 1/2 teaspoon vanilla extract. Drizzle over cooled coffee cake. Sprinkle with 2 tablespoons finely chopped crystallized ginger.

Nutrition Facts

1 piece: 195 calories, 7g fat (4g saturated fat), 39mg cholesterol, 283mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic exchanges: 2 starch, 1-1/2 fat.

]]> Lemon-Berry Shortcake https://www.tasteofhome.com/recipes/lemon-berry-shortcake/ Fri, 17 Jan 2025 19:33:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100711

Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup sliced fresh strawberries
  • TOPPING:
  • 1 cup fresh blackberries
  • 1 cup sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 2 cups reduced-fat whipped topping
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. round baking pan.
  2. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan.
  3. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  4. For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.

Nutrition Facts

1 slice: 252 calories, 9g fat (6g saturated fat), 42mg cholesterol, 245mg sodium, 40g carbohydrate (19g sugars, 2g fiber), 4g protein.

]]> Ganache-Topped Chocolate Cake https://www.tasteofhome.com/recipes/ganache-topped-chocolate-cake/ Fri, 17 Jan 2025 19:29:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100498 how to make chocolate ganache, it's so easy to whip together that you can enjoy it any day of the week. —Taste Recipes Test Kitchen]]>

Ingredients

  • 3/4 cup boiling water
  • 2 ounces 53% cacao dark baking chocolate, coarsely chopped
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 1/4 cup buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • GANACHE:
  • 1/4 cup half-and-half cream
  • 3 ounces 53% cacao dark baking chocolate, coarsely chopped
  • Optional: Fresh raspberries, confectioners' sugar and baking cocoa
Text Ingredients

Directions

  1. Preheat oven to 350°. Pour boiling water over chocolate and butter; stir until smooth. Cool slightly. Whisk in sugar, buttermilk, egg and extracts. Combine flour, baking soda and salt; whisk into chocolate mixture just until blended.
  2. Transfer to a 9-in. round baking pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. Place rack on a waxed paper-lined baking sheet.
  3. For ganache, bring cream just to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Slowly pour over cake, allowing some ganache to drape over sides.
  4. Refrigerate until serving. If desired, sprinkle with raspberries, confectioners' sugar and cocoa. Cut into wedges.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 179 calories, 7g fat (4g saturated fat), 26mg cholesterol, 236mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.

]]> Chocolate Cherry Layer Cake https://www.tasteofhome.com/recipes/chocolate-cherry-layer-cake/ Fri, 17 Jan 2025 19:15:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099603

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 3/4 teaspoon ground cinnamon
  • 2 cups cherry yogurt
  • 3 large eggs, room temperature
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 can (21 ounces) more-fruit cherry pie filling, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  2. In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
  3. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer.
  5. Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.

Nutrition Facts

1 piece: 352 calories, 8g fat (7g saturated fat), 49mg cholesterol, 372mg sodium, 62g carbohydrate (43g sugars, 2g fiber), 5g protein.

]]> Orange Olive Oil Cake https://www.tasteofhome.com/recipes/orange-olive-oil-cake/ Tue, 17 Dec 2024 15:19:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2073302

Ingredients

  • 2 large eggs
  • 2/3 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/3 cup 2% milk
  • 1 tablespoon grated orange zest
  • 3 tablespoons orange juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
Text Ingredients

Directions

  1. Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, orange zest and orange juice.
  2. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely in pan before removing; remove parchment. Dust with confectioners' sugar.

Nutrition Facts

1 slice: 214 calories, 12g fat (2g saturated fat), 38mg cholesterol, 126mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 3g protein.

]]> Lemon Curd Cake https://www.tasteofhome.com/recipes/lemon-curd-cake/ Wed, 26 Feb 2025 06:56:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085284

Ingredients

  • CURD:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup lemon juice
  • 4 large egg yolks, lightly beaten
  • 6 tablespoons butter, cubed
  • 2 teaspoons grated lemon zest
  • CAKE:
  • 3/4 cup canola oil
  • 2 cups sugar
  • 4 large eggs, room temperature, separated
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon zest
Text Ingredients

Directions

  1. In a large heavy saucepan, mix sugar and cornstarch. Whisk in lemon juice and zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of custard. Refrigerate until cold.
  3. Preheat oven to 350°. Line three 9-in. round baking pans with parchment paper.
  4. In a large bowl, beat oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine flour, baking powder and salt. In another small bowl, combine buttermilk, lemon juice and lemon zest. Add dry ingredients to sugar mixture alternately with buttermilk mixture, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. Bake until a toothpick comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks. Remove from pans and cool completely.
  5. In a large bowl, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to low; beat in confectioners' sugar, lemon juice and lemon zest until fluffy, 2-3 minutes.
  6. Place 1 cake layer on a serving plate; spread with 1/2 cup lemon curd. Top with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.

Nutrition Facts

1 slice: 648 calories, 28g fat (11g saturated fat), 134mg cholesterol, 295mg sodium, 95g carbohydrate (75g sugars, 1g fiber), 6g protein.

]]> Matcha Cake https://www.tasteofhome.com/recipes/matcha-cake/ Sat, 25 Jan 2025 03:45:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084180

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons matcha (green tea powder)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease two 8-inch round baking pans.
  2. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg, vanilla extract and almond extract. Combine flour, matcha, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into prepared cake pans. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes; transfer from pans to wire rack to cool completely.
  3. In a large bowl, beat cream, confectioners' sugar and vanilla extract on low speed, increasing to medium-high speed; beat until stiff peaks form. Spread frosting on top of one cake layer; stack unfrosted cake on top. Frost top and sides of layer cake. Slice; serve with fresh raspberries.

Nutrition Facts

1 slice: 536 calories, 31g fat (19g saturated fat), 118mg cholesterol, 363mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 7g protein.

]]> Cookies and Cream Cake https://www.tasteofhome.com/recipes/cookies-and-cream-cake-2/ Fri, 24 Jan 2025 06:51:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084178

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups whole milk
  • 8 Oreo cookies, coarsely chopped
  • FROSTING:
  • 1 package (8 ounces) cream cheese
  • 2 cups confectioners' sugar
  • 3/4 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 6 Oreo cookies, coarsely chopped
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
  • 8 Oreo cookies, coarsely chopped
Text Ingredients

Directions

  1. Preheat oven to 350°. Line 3 greased 8-in. round baking pans, set aside.
  2. In a bowl, cream butter and sugar, 5-7 minutes. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Stir in chopped cookies. Pour into prepared baking pans (batter will be thin).
  3. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing from pans to a wire racks to cool completely.
  4. For frosting, whisk cream cheese on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; gradually add confectioners' sugar, cream and vanilla extract. Beat until smooth and fluffy; fold in chopped cookies. Chill until ready to use.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreadable consistency, about 30 minutes.
  6. Place 1 cake layer on a serving plate. Divide and spread frosting on top of 2 cakes; stack to make a layer cake. Spread ganache over top and sides of cake. Sprinkle with crushed Oreos.

Nutrition Facts

1 piece: 713 calories, 43g fat (26g saturated fat), 108mg cholesterol, 407mg sodium, 76g carbohydrate (55g sugars, 3g fiber), 7g protein.

]]> Sugar Cookie Fudge https://www.tasteofhome.com/recipes/sugar-cookie-fudge/ Thu, 28 Nov 2024 06:46:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083696

Ingredients

  • 2 cans (14 ounces each) sweetened condensed milk
  • 2 packages (6-1/4 ounces each) sugar cookie mix
  • 2 packages (12 ounces each) white chocolate chips
  • 4 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 3 tablespoons sprinkles
Text Ingredients

Directions

  1. Line an 8-in. square baking dish with pan with parchment, letting ends extend over sides.
  2. In a large saucepan, heat sweetened condensed milk over medium heat. Once hot, stir in sugar cookie mix. Cook, stirring constantly, 4-5 minutes. Stir in white chocolate chips, butter and vanilla extract; stir until smooth, 3-4 minutes. Remove from heat; pour into prepared baking dish. Smooth into an even layer; top with sprinkles.
  3. Allow fudge to set at room temperature 1-2 hours. Cover; refrigerate at least 2 hours or until chilled and set. Remove fudge from baking dish using edges of parchment paper; transfer to a cutting board. Cut into 1-in. squares.

Nutrition Facts

1 piece: 383 calories, 16g fat (9g saturated fat), 27mg cholesterol, 129mg sodium, 54g carbohydrate (46g sugars, 1g fiber), 6g protein.

]]> Strawberry Brownies https://www.tasteofhome.com/recipes/strawberry-brownies/ Mon, 03 Feb 2025 06:51:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083358

Ingredients

  • 1 package (13-1/4 ounces) strawberry cake mix
  • 1/3 cup canola oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk
  • 1 teaspoon crushed freeze-dried strawberries, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper; grease parchment.
  2. In a large bowl, beat cake mix, oil, eggs and vanilla extract until smooth. Fold in white chocolate chips. Transfer batter to prepared baking pan; bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
  3. In a large bowl, beat confectioners' sugar and milk until smooth. Drizzle or spread glaze over cooled brownies. Let stand until top of glaze is set. If desired, sprinkle with crushed freeze-dried strawberries.

Nutrition Facts

1 brownie: 348 calories, 14g fat (4g saturated fat), 44mg cholesterol, 325mg sodium, 54g carbohydrate (36g sugars, 0 fiber), 3g protein.

]]>