Prep Time 15 min
Cook Time 55 min
Total Time 1 hr, 10


  • 8 oz (1 ¾ cups, 225 g) cake flour
  • ¼ teaspoon table salt
  • 1 teaspoon baking powder
  • 4 oz (1/2 cup, 112 g) granulated sugar
  • 6 oz (1/2 cup, 170g) honey
  • 9 oz unsalted butter (1 cup plus 2 tablespoons, 255 g) room temp
  • 4 large eggs plus 3 yolks, room temperature
  • 1 teaspoon vanilla extract


  1. Combine the eggs, vanilla and honey in a small bowl, whisk to combine and set aside.
  2. Sift together the flour, salt and baking powder in a mixing bowl.
  3. Add the sugar to the flour and mix at low speed for 30 seconds.
  4. Add the butter to the flour and mix until combined. Increase the speed to medium high and mix for a full 2-3 minutes. The batter will lighten in color and texture.
  5. Scrape the bowl and paddle thoroughly.
  6. On low speed, add the eggs in 3 increments, scraping the bowl after each addition.
  7. Pour the batter into a buttered and floured 9”x5” loaf pan or 12 cup Bundt pan .
  8. Bake at 350°F until a toothpick inserted in the middle comes out clean (about 55 minutes).

source :http://www.baking-sense.com

Molten Chocolate Lava Cake is such a delicious classic! It's moist and so chocolaty and when you cut into it, luscious chocolate oozes out!

Prep Time 10 min
Cook Time 12 min
Total Time 22 min
Yields 2


  1. 2 oz semi sweet chocolate (I used baking chocolate)
  2. 4 tbsp unsalted butter
  3. 1/2 cup powdered sugar
  4. 1 egg
  5. 1 egg yolk
  6. 3 tbsp flour
  7. 1 tbsp cocoa powder


  1. Preheat the oven to 400 F.
  2. Coat 2 ramekins with non-stick spray.
  3. Melt chocolate and butter in microwave until smooth.
  4. Add powdered sugar and stir.
  5. Add egg and egg yolk and mix completely.
  6. Add flour and cocoa powder and stir until incorporated.
  7. Divide between the ramekins and bake for 13 minutes until firm on the edges and jiggly in the center.
  8. Let cool for 2 minutes, loosen the cake from the edges and invert it onto a serving plate.
  9. Top with some powdered sugar.

source :http://www.unicornsinthekitchen.com



For the Cake:

  • 10 oz. high-quality semisweet chocolate (chopped)
  • 4 large eggs (room temperature)
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (softened at room temperature)

For Chocolate Mousse Layer:

  • 10 oz. high-quality semisweet chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 2 Tablespoons cool water

For White Chocolate Mousse Layer:

  • 7 oz. high-quality white chocolate(chopped)
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon unflavored gelatin
  • 1 Tablespoon cool water

For the Cake:

  1. Preheat the oven to 350 F. Lightly grease 9 or 10 inch springform and line the bottom with parchment paper. The cake should be baked in a water bath so the edges don’t dry out (wrap the springform pan in two layers of aluminum foil and place it in larger pan with about 1-1/2 inches of hot water).
  2. Melt 10 oz. high-quality semisweet chocolate on low heat over a double boiler or in the microwave.
  3. Place egg whites in a large bowl with about a third of the sugar and beating on low speed. Gradually increase the speed and beat until the mixture begin to look fluffy, then add the remaining sugar, salt and vanilla. Continue beating until all sugar is dissolved and the meringue looks shiny (nearly soft-peak stage).
  4. Using a whisk stir softened butter into the melted chocolate until it’s combined, then whisk in the egg yolks. Add half of the meringue into the chocolate mixture and whisk gently, then with a spatula fold in the remaining meringue (keep in mind to mix in well the heavier batter at the bottom of the bowl)
  5. Pour the batter into the prepared pan and bake for 26-28 minutes (Until the toothpick inserted into the center comes out clean).
  6. When you remove the cake from the oven first let it cool to room temperature and then refrigerate it for 1 hour(cooled cake will sink a little and lose some volume). Take it out the fridge and run a knife around the edge of the pan, unlock the ring from the springform pan, take it off and invert the cake onto a serving plate. Remove the bottom of the pan and parchment paper then place back the ring from the springform around the cake to use it as a mold for the chocolate mousses.

Chocolate Mousse Layer:

  1. Place 10 oz. high-quality semisweet chocolate(chopped) in a heat-proof bowl.
  2. In a small dish soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water set aside.
  3. Bring 1/2 cup heavy whipping cream to a boil and pour it over the chopped chocolate, stir it gently, until smooth and the chocolate is completely melted. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted.
  4. Heat softened gelatine on low heat, stirring to dissolve. When it’ s completely free of lumps, stir melted gelatin into the melted chocolate.
  5. Whip the remaining 1 cup of heavy whipping cream(DO NOT overwhip it!!!) until a soft peaks form.
  6. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F(in order to avoid that chocolate sets up, but if it’s too hot , whipped cream will melt).
  7. Add about half of the whipped cream to the chocolate and whisk gently until it’s all combine, then fold in the remaining whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
  8. Spread the mousse over the top of the cooled cake in the ring and smooth it with the spatula. Place the cake back to the fridge.

White Chocolate Mousse Layer:

  1. Repeat the directions for the chocolate mousse layer, using white chocolate(be careful not to overheat the white chocolate while it's melting or it will separate and become unusuable)
  2. Spread the white chocolate mousse over the top of the chocolate mousse and set back into the fridge for at least 4-5 hours (or overnight).
  3. Before serving, run a thin knife around the edge, open the lock and lift off the springform pan ring.
  4. Garnish the cake with chocolate curls or shaving if desired.
  5. Store it in the fridge.
  6. The cake can be frozen for up to several weeks.

source :http://omgchocolatedesserts.com

Matcha Green Tea Waffles

Matcha Green Tea Waffles

Author: Plating Pixels
Recipe type: Waffle
Prep time:  10 mins Cook time:  10 mins Total time:  20 mins
Serves: 6 waffles

Protein rich, healthy match green tea waffles.


  • 2 ¼ cups oat flour
  • 1 tablespoon baking powder
  • ¼ cup matcha green tea powder, plus extra
  • ½ teaspoon salt
  • 3 large eggs
  • 1 (15.2-ounce) bottle Bolthouse Farms® Coconut Protein PLUS
  • ½ cup olive oil
  • 2 medium ripe banana, mashed
  • 1 tablespoon vanilla extract
  • ⅛ cup honey (or agave syrup)
  • ¼ cup agave syrup


  1. In a large bowl, combine oat flour, baking powder, ¼ cup matcha powder, and salt. Whisk together to combine.
  2. In separate medium bowl, whisk the eggs. Stir in remaining ingredients, except ¼ cup agave syrup. Pour into dry mixture. Whisk together until just combined, small lumps in the batter are fine. Let the batter sit and thicken for 10 minutes while you heat up waffle iron.
  3. Pour roughly ½-cup batter into center of heated and greased waffle iron. Cook each waffle according to waffle iron directions (usually 3-5 minutes) and serve with syrup.
  4. To make matcha green tea syrup: Combine ¼ agave syrup and desired amount of green tea powder. I used about 3 tablespoons to create a dark emerald green syrup.

source :http://www.platingpixels.com



Prep Time 20 mins
Total Time 20 mins
Servings 8 -10

For all my American friends, this red, white and blue Vegan Watermelon Cake will be the healthiest dessert at your 4th of July party.


  • 1 large watermelon
  • 1/2 cup dairy-free coconut yogurt unsweetened
  • 1/2 cup unsweetened finely shredded coconut


  • 1 small banana very thinly sliced
  • 6 strawberries halved
  • 1/3 cup blueberries
  • 1/2 cup raspberries
  • 1/4 cup unsweetened finely shredded coconut
  • 2 tbsp thinly sliced almonds


  1. Cut off the ends of the watermelon and sit it up straight. Cut the watermelon edges off to yield a straight up and down side all around. Then go around the sides you just removed and round off the edges so it looks a bit more circular.
  2. Pat the watermelon a bit dry with paper towel or a dish towel. Set onto serving platter on top of newspaper.
  3. In a small bowl, mix together the equal parts yogurt and coconut. Add a very thin layer on the top and sides of the watermelon. It may seem like more is better, but it will actually make it harder to decorate.
  4. Decorate the top of the cake with the berries. I added a ring of blueberries around the edge, strawberries on top, raspberries peeking between the strawberries and lots of blueberries in the middle.
  5. Lightly toss coconut in between any empty places on the top and all along the sides of the "cake".
  6. Add a row of alternating blueberries and raspberries along the bottom, then an overlapping ring of thin banana slices. Finish with thinly sliced almonds scattered throughout the sides of the cake.
  7. Refrigerate until ready to serve and enjoy crisp and cold.

source :http://www.abbeyskitchen.com

Mango Mousse Cake

Mango Mousse Cake

Prep Time 90 Minutes
Cook Time 15 Minutes
For Sponge Cake:

  • 3 large eggs
  • 1/3 cup (67g) white granulated sugar
  • 1/2 teaspoon (2.5ml) vanilla extract
  • 1/2 cup (62g) all-purpose flour
  • 1/2 teaspoon (2g) baking powder

For Mango Mousse:

  • 2 cups (475ml) heavy cream
  • 1/2 cup (100g) white granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 12 ounces (340g) whipped cream cheese, softened at room temperature
  • 4 champagne mangos, or 2 large mangos; peeled and chopped
  • 1/2 cup (118ml) sweetened condensed milk
  • peach food coloring, optional
  • 1/4 cup (60ml) water
  • 1/2 ounce (2 packets/14g) unflavored gelatin

For Garnish:

  • 1/3 cup mango nectar or mango jucie
  • 3-ounce (85g) package peach or mango flavored jello
  • fresh fruit and berries


  1. Prepare the sponge cake layer. Preheat oven to 350F. Line a 9-inch springform pan with parchment paper. Place the eggs and sugar into a stand-mixer bowl. Whisk the eggs and sugar for 8 to 10 minutes until mixture is white in color, very voluminous and ribbons off your spatula. Add the vanilla extract and mix for 30 seconds. Meanwhile, combine the dry ingredients in a separate bowl. Using a fine mesh sifter, sift the flour and baking powder into the eggs in very small batches. Fold the flour into the eggs gently but thoroughly, scraping from the bottom of the bowl to ensure all the flour is incorporated.
  2. Transfer the cake batter into the prepared pan. Bake in preheated oven for 15 to 18 minutes, until the top is golden brown. Remove the cake from the pan and onto a cooling rack to cool completely. I recommend keeping the parchment paper in place. Wash the spring form pan and dry it.
  3. Once cake has cooled, use a fork to pierce holes all across the cake. Transfer the mango juice into a dispenser bottler, or use a pastry brush, and soak the cake layer with the mango juice. Transfer the cake layer back into the clean springform pan; set aside.
  4. Prepare the mango mousse. Place the heavy cream and sugar into a mixer bowl and whisk until soft peaks form. Add the vanilla and softened, whipped cream cheese. (If you are unable to purchase whipped cream cheese, use 8 ounces of regular cream cheese. Soften it beforehand and whisk it until fluffy before adding into the whipped cream) Whisk the cream and cream cheese on high speed until the mixture is smooth and fluffy. Place it into the refrigerator until ready to use.
  5. Prepare the mango. Peel and chop the mangoes, then place into a food processor. Puree the fruit until smooth. Add the sweetened condensed milk and a few drops of peach food coloring, if desired. Pulse until well combined.
  6. Pour the mango puree over the prepared whipped cream. Use a large spatula to fold the mango puree into the cream until well combined. Fold gently to retain volume.
  7. Add 1/4 cup water to a small bowl and sprinkle the unflavored gelatin over the top. Microwave the mixture for 30 seconds, until dissolved. Pour the dissolved gelatin over the mango mousse and whisk just until combined. Pour the mango mousse over the prepared sponge cake. Use a spatula to spread the mousse to the edges and smooth off the top. Place the cake into the refrigerator to set.
  8. Wait about 45 minute to an hour, or until the mousse has set on the top, before adding the final jello layer. Garnish the top of the cake with sliced fruit and berries. Press the berries gently into the mousse. Prepare the jello according to package instructions. Use ice water to cool the jello faster.
  9. Pour a very thin layer of jello over the fruit, just to cover it halfway. Set the cake back into the refrigerator for about 20 minutes, until the jello has set. This will help keep the fruit in place. Pour the remaining jello over the top and return the cake to the refrigerator. Allow the cake to set overnight, or about 6 hours.
  10. To remove the cake from the springform pan, first run a spatula along the sides of the cake. Lift the form and use a flat spatula to transfer the cake from the pan onto a serving platter. Keep cake refrigerated until ready to serve.

source :http://tatyanaseverydayfood.com



PREP TIME 5 mins
COOK TIME 15 mins
TOTAL TIME 20 mins
Author: Tiffany
Recipe type: Breakfast
Serves: 4

Easy and fluffy, healthy greek yogurt pancakes you can whip up in a hurry!


  • 1½ cups all purpose flour (or whole wheat flour)
  • 2 teaspoons of baking powder
  • 2 tablespoons sugar (optional, I like the extra touch of sweetness but they're healthier if you leave it out)
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 2 eggs
  • 1 teaspoon vanilla (or ½ teaspoon almond extract)
  • ¾ cup plain greek yogurt (or vanilla greek yogurt)
  • ¾ cup milk (I used fat free half & half)
  • topping suggestions: syrup, powdered sugar, honey, fruit, etc


  1. Preheat a pan or griddle to 325 (medium heat). Whisk together flour, baking powder, sugar, and salt. In another bowl, mix oil, eggs, vanilla, and greek yogurt.
  2. Add dry ingredients to wet ingredients and stir. Stir in milk until all ingredients are combined - don't over mix, there should still be a few lumps.
  3. Grease griddle and pour ¼ - ⅓ cup batter onto the griddle. Allow to cook for about 2 minutes or until edges begin to look "dry" and bubbles form in the batter. Use a thin spatula to flip the pancake over and allow to cook for a mother minute. Transfer to a platter and continue with remaining batter.
  4. Top pancakes with desired toppings such as syrup, powdered sugar, honey, and fruit.

*Recipe adapted from Eating Made Easy

Mocha Chocolate Cake

Mocha Chocolate Cake

This Mocha Chocolate Cake is the ultimate indulgence. A rich dark chocolate cake with a silky mocha swiss meringue buttercream.

Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 10
Author Olivia

Chocolate Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup strong brewed coffee hot
  • 2 large eggs
  • 2 tsp vanilla

Mocha Buttercream:

  • 1/2 cup egg whites
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter room temperature, cubed
  • 1 tsp vanilla
  • 1 Tbsp instant espresso powder
  • 3 oz dark chocolate chopped, melted, and cooled


  • 3 oz dark chocolate
  • 3 oz heavy cream

Chocolate Cake:

  1. Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake for 20mins, rotate pans in oven.
  7. Bake until a cake tester comes out mostly clean. A total of 30-35mins.

Mocha Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  4. Switch to paddle attachment.
  5. Slowly add cubed butter and mix until smooth.
  6. Add vanilla, melted chocolate, and espresso powder. Whip until smooth.**
  7. Frost cake and refrigerate before adding ganache.


  1. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Allow to cool and thicken slightly before using on cake.
  2. Assembly:
  3. Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  4. Frost and smooth the sides. Chill for 20mins.
  5. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula.***

*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have some leftover ganache.

source :http://livforcake.com

Watermelon Cupcakes

Watermelon Cupcakes

yield: 10-12 CUPCAKES
total time: 1 HOUR

Cupcakes - makes 10-12 cupcakes

  • 6 tbsp butter, softened
  • 2/3 cup sugar
  • 3 egg whites
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup + 2 tbsp all purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • leaf green food coloring by wilton (or similar light green food coloring)


  • 2 sticks of butter, unsalted at room temperature
  • 1/2 cup vegetable shortening
  • 3-4 cups powdered sugar
  • 3/4 tsp of powdered watermelon koolaid mix
  • small about of red food coloring, to give the buttercream a pinkish color
  • mini chocolate chips


  1. Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
  2. In a mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the egg whites, beat again.
  3. Add in the sour cream and vanilla extract, mix by hand with spatula.
  4. In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
  5. Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
  6. Add in the green food coloring, mix to incorporate.
  7. Divide the batter among the cupcake liners, filling each 1/2 full.
  8. Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
  9. Allow the cupcakes to cool before adding the buttercream.


  1. In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.
  2. Add in 2 cups of powdered sugar, mix by hand with a spatula.
  3. Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer.
  4. Add in the watermelon kool aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer.

How to assemble

  1. Place the buttercream in a large piping bag fit with a 1m wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
  2. Add mini chocolate chips on top of the buttercream.

source :http://thefirstyearblog.com



Yield: 9 inch cheesecake, 10-14 slices

A chewy brownie topped with no bake vanilla cheesecake, fresh whipped cream and fresh strawberries.


  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 3/4 cup flour
  • 1/3 cup + 2 1/2 tbsp cocoa (I used Hershey’s Dark Cocoa)
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt


  • 20 oz cream cheese, room temperature
  • 1 cup sugar
  • 3 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar


  • 2/3 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 lb strawberries, sliced

1. Preheat oven to 350°F (176°C). Grease a 9 inch baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add dry ingredients to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove brownie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
8. Once the brownie is cool, make the cheesecake. Beat cream cheese and sugar until smooth.
9. Add vanilla extract and beat until combined.
10. In a separate bowl, whip heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture.
12. Place brownie into a 9 inch springform pan. Line the sides of the with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
13. Top brownie with cheesecake mixture and spread into an even layer, then put in refrigerator until firm about 4-5 hours.
14. Once firm, remove cheesecake from springform pan.
15. To make whipped cream for the top, whip heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.
16. Spread whipped cream on top of cheesecake, then top with strawberries. Refrigerate until ready to serve.

source :http://www.lifeloveandsugar.com/

Matcha Cupcakes with Green Tea Cream Cheese Frosting

Matcha Cupcakes with Green Tea Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 12 cupcakes
Serving Size: 12

Matcha Cupcakes with Green Tea Cream Cheese Frosting


  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 Tbsp. Enzo Matcha Green Tea
  • pinch of salt
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 3/4 cup greek yogurt


  • 1 brick of cream cheese, softened
  • 2 - 3 Tbsp. Greek yogurt
  • 2 Tsp. Enzo Matcha Green Tea
  • 1 cup powdered sugar


  1. Preheat oven to 350 F and prepare muffin tin with 12 cupcake liners
  2. In a medium bowl mix flour, baking powder, baking soda, Enzo Matcha Green Tea and pinch of salt. Set aside.
  3. In a large bowl, using an electric mixer beat eggs with sugar for 3 minutes until creamy.
  4. Add the butter, vanilla extract and mix for 3 minutes. Add greek yogurt and blend well.
  5. In a low speed beat in the dry ingredients until just combined. Don't over-beat, otherwise cupcakes will be dry. You can also just use spatula instead of a mixer.
  6. Fill each cupcake liner full with 3/4 batter. Bake for 15 - 17 minutes or until the toothpick inserted will come out clean.
  7. Cool off completely before frosting.


  1. With electric mixer beat the cream cheese with greek yogurt, Enzo Matcha Green Tea and powdered sugar until the frosting is light and fluffy.
  2. Pipe frosting onto cupcakes.

source :https://ilonaspassion.com

Banana Coconut Upside-Down Cake

Banana Coconut Upside-Down Cake


  • 1 Betty Crocker™ SuperMoist™ yellow cake mix 
  • 3 whole eggs 
  • 1/4 cup oil 
  • 1/2 cup sour cream 
  • 1/2 cup water 
  • 6 bananas sliced 1/4 inch thick 
  • 1 1/2 cups shredded coconut 
  • 1 cup packed brown sugar 
  • 1/2 cup butter, divided 
  • 2 tablespoons lemon juice 


  1. Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray. 
  2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes. 
  3. Place banana slices evenly on the bottom of the two cake pans. 
  4. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce. 
  5. Pour cake batter on top of the coconut into the two pans, dividing equally. 
  6. Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve. 

source :http://www.ebay.com

Paleo Cashew Coconut Protein Fudge

Paleo Cashew Coconut Protein Fudge

A delicious Paleo no bake protein rich snack which come with a vegan option too- Very low in carbs, high in fiber and protein and completely sugar free!

For the fudge base

  • 1 1/4 cups coconut flour, sifted
  • 4 scoops of paleo protein powder, vanilla flavoured (for vegan option- I used a brown rice vanilla)
  • 1/4 cup chopped cashews
  • 1/2 tsp sea salt
  • 1/4- 3/4 cup cartoned coconut or almond milk* (PLEASE SEE NOTE)
  • Sweetener of choice*

For the fudge frosting- (Paleo version)

  • 1 cup coconut oil, at room temperature
  • 1/2 cup raw honey
  • 1 tsp vanilla
  • For the fudge frosting- (Vegan)
  • 2 scoops vanilla protein powder
  • 1/4-1/2 cup cartoned coconut or almond milk
  • Other- Shredded coconut for dusting

For the fudge base

  1. Line a 9 x 9 deep baking pan with baking paper and very lightly dust with coconut flour.
  2. In a large mixing bowl, combine the coconut flour, protein powder, sea salt and chopped nuts and mix very well. Very slowly add coconut or almond milk until mixture is no longer crumbly but still very firm.
  3. Transfer the fudge base to the pan and using your hands, press firmly until an even layer is formed.
  4. For the Paleo frosting
  5. Using a blender or food processor, and puree until smooth. Top the fudge base with a thick layer and use a spoon to ensure a smooth look. Lightly top with extra shredded coconut. Refrigerate for 2 hours or overnight.
  6. For the Vegan protein frosting
  7. Add 2 scoops of protein powder in a small bowl and slowly add almond or coconut milk until a very thick 'frosting' is formed- Spread over the fudge base and top with shredded coconut and refrigerate for 2 hours or overnight.

Coconut flour differs brand by brand- When adding the milk, do it tablespoon at a time. Based on some readers, some have used as little as 1/4 cup whereas others had to use an extra full cup- That's dependent as well as which protein powder you use.
If your protein powder isn't sweetened, add granulated sweetener of choice- Monk Fruit (by Norbu) is paleo friendly.
If you do not have any dietary restrictions, I would recommend using Casein protein powder for both the fudge base and the protein frosting.

By Arman @ thebigmansworld

Brownie Chocolate Chip Cookie Dough Cake

Brownie Chocolate Chip Cookie Dough Cake

Prep time 40 mins
Cook time 40 mins
Total time 1 hour 20 mins
Author: Kat Jeter & Melinda Caldwell
Recipe type: Dessert
Serves: 16


  • 2 boxes Brownie mix (this should be mix that makes 9x13 inch pan of brownies, that will make 2 9 inch rounds, if smaller double the amount of brownie boxes) + ingredients listed on box (or your favorite homemade brownie recipe!)
  • 2¼ c. Flour
  • 1 tsp. Salt
  • 2 sticks Butter, softened
  • ¾ c. Sugar
  • ¾ c. Brown sugar
  • 1 tsp. Vanilla extract
  • 3 Tbsp. Milk
  • 2 c. Chocolate Morsels
  • 2 c. Dark Chocolate, finely chopped
  • 1 c. Heavy cream


  1. Make the brownies according to the instructions on the package baking them in parchment lined 9-inch round pans. Each box should make 2 9-inch rounds for a total of 4.
  2. While the brownies bake and cool make the no bake cookie dough.
  3. In a bowl mix together flour and salt.
  4. In a separate mixing bowl cream together the sugar, brown sugar, and butter.
  5. Add Vanilla extract.
  6. Slowly add the flour mixture a little at a time.
  7. Once fully combined add the milk a tablespoon at a time until the cookie dough is a consistency that is loose enough to spread.
  8. Fold in the chocolate chips.
  9. Heat the cream in the microwave until it begins to boil then pour over the chopped chocolate stirring until completely melted and smooth.
  10. Assemble the brownie cake starting with a layer of brownie, then spreading no bake cookie dough over it, brownie, cookie dough, brownie, and a last layer of cookie dough.
  11. Pour the ganache over the cookie dough and chop up the last brownie round and sprinkle over the top.
  12. Enjoy!

source: http://www.homemadeinterest.com



yield: 12 SERVINGS
cook time:1 HOUR 30 MIN
total time:1 HOUR 30 MIN

Old Fashioned Hot Milk Cake is a light and fluffy vanilla cake. This Depression-Era treat is made from simple ingredients and perfectly sweet, even when served plain.


  • 1/2 cup butter
  • 1 cup milk (see notes)
  • 2 teaspoons vanilla extract
  • 4 eggs, at room temperature
  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  1. Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
  2. In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
  3. Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.
  4. Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
  5. Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
  6. Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely.

To substitute buttermilk for the regular milk: Use 1 cup of buttermilk in place of the 1 cup of milk. Reduce the baking powder from 2 teaspoons to 1 1/2 teaspoons. Add 1/2 teaspoon baking soda. Buttermilk substitution info provided by the Milwaukee Journal Sentinel.

source :https://www.culinaryhill.com/

Chocolate Orange Cake

Chocolate Orange Cake

Yield: 1- 4.5" x 9" cake, 8-10 servings
A rich, moist chocolate cake is accented with a creamy orange frosting, then finished with a classic chocolate ganache and candied orange peel.

Chocolate Cake

  • 1 cup sugar
  • 3/4 cup PLUS 2 Tablespoons flour
  • 6 Tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot coffee
  • 2 Tablespoons Grand Marnier - optional, but delicious

Orange Frosting

  • 3 Tablespoons butter (salted or unsalted), at room temperature
  • 2 oz. (1/4 of a package) cream cheese (or use an additional 3 Tablespoons butter)
  • 1  1/4 cups powdered sugar
  • 1/2 teaspoon pure orange extract
  • 1/2 teaspoon vanilla extract
  • orange food coloring - optional

Chocolate Ganache

  • 4 oz. semi sweet chocolate, or 2/3 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • Candied Orange Peel - for garnish

Make the cake -
1. Pre-heat oven to 350*F.  Line a 9"x 9" cake pan with a piece of parchment paper, leaving a bit of an overhang (so you can pull out the cake after it's baked). Lightly butter the two sides of the pan not covered by parchment.
2.   In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3.  Add egg and whisk to combine, then add milk, oil and vanilla and stir well.
4.  Add hot water (or hot coffee) and blend until fully incorporated.  The batter will be very thin, this is right.
5.  Pour batter into prepared pan and bake 22-28 minutes, or until a toothpick inserted into the center of the cake come out clean.
6.  While the cake cools, use a pastry brush to brush the top of the cake with the Grand Marnier.

Make the frosting -

1.  In the bowl of an electric mixer, blend the soften butter until smooth.  Add cream cheese and blend until fully combined.
2.  While mixing, slowly add powdered sugar, then extracts.  Add a drop of orange food coloring, if desired.  Blend until smooth.  You may need to stop the mixer and scrape down the sides.

Make the ganache -

1.  Chop chocolate, or use good quality chocolate chips, and add to a medium bowl.
2.  Heat cream in the microwave until hot, but do not let it boil.
3.  Pour hot cream over chocolate and allow it to sit, undisturbed 1-2 minutes.
4.  Stir until smooth, then move to the fridge to firm up a bit.

Assemble the cake-

1.  Remove (fully) cooled cake from the pan by pulling up on the exposed parchment paper.  Place cake on a cutting board.  Cut cake in half, so that you have two 4.5" x 9" rectangle pieces.
2.  Move one of the pieces of cake to a wire cooling rack with a baking sheet under it (this will be needed shortly, when frosting with ganache).
3.  Spread the orange frosting onto the cake (on the cooling rack), using an offset spatula.  Top with the second piece of cake.
4.  Check on the ganache, it should be thickened slightly, but still pour-able.  Pour some of the ganache onto the cake and use an offset spatula to spread it down the sides of the cake.  Once the cake is covered with a thin layer of ganache, move the entire cake (on the rack) to the freezer for 5-10 minutes to allow the ganache to set up a bit.
5.  Once the first layer of ganache has set, use 2 large spatulas to move the cake to a serving platter of your choice.  Pour a second layer of ganache over the cake.  You will need to experiment with how thick or thin you want the ganache.  You can chill it in the fridge to thicken, or microwave (on 50% power) for short periods to thin it.  For my cake the top layer of ganache was thick enough that I was able to add some texture to the very top of the cake with an offset spatula (spreading from side to side).
6.  Garish generously with Candied Orange Peel.

source : http://www.glorioustreats.com



PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Author: Loving It Vegan
Recipe type: Dessert
Cuisine: Vegan
Serves: 10

This richly flavored vegan key lime cake is ideal for a birthday or any special occasion. Light and fluffy key lime cake smothered in velvety key lime frosting.

For the Key Lime Cake:

  • 1 and ¾ cups (220g) All Purpose Flour
  • 1 cup (200g) Sugar
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • ⅓ cup (80ml) Key Lime Juice* (see notes)
  • ⅔ cup (160ml) Soy Milk (or other non-dairy milk)
  • ⅓ cup (80ml) Vegetable Oil (I used olive oil)
  • 1 Tbsp White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract
  • 1 tsp Green Food Coloring (optional)

For the Key Lime Frosting:

  • 3 and a ¾ cups (450g) Powdered (Confectioners) Sugar
  • ½ cup (112g) Vegan Butter or Margarine
  • 3 Tbsp Key Lime Juice* (see notes)
  • ½ tsp Green Food Coloring (optional)

For Decoration:

  • Zest from 1 lime


  1. Preheat the oven to 350°F (180°C).
  2. Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder and salt and mix together.
  3. Then squeeze the lime juice and add it to the mixing bowl along with the soy milk, vegetable oil, vinegar, vanilla extract and green food coloring (if using).
  4. Whisk it with a hand whisk until it's well mixed and all the lumps are removed.
  5. Grease two 7 inch round cake tins with coconut oil and cut out two circles of parchment paper for the bottoms of the tins.
  6. Pour out the batter evenly between the two tins and place into the oven to bake for 30 minutes.
  7. After 30 minutes, check if they are ready by inserting a toothpick into the center of the cakes. If the toothpick comes out clean, then your cake is ready.
  8. Transfer the cakes from the cake tins to a wire cooling rack and allow to cool completely before frosting.
  9. Prepare your frosting by adding all the frosting ingredients to an electric mixer and beginning on slow speed, gradually increase speed until your frosting is smooth and creamy.
  10. If your frosting is too thin, add more powdered sugar, if it's too thick, add a little more lime juice. The consistency should be thick, but still spreadable.
  11. When your cakes are cooled, frost one layer and then add the other layer on top and frost the top and sides.
  12. Decorate with lime zest.

*If you can't get key limes, you can use regular limes (which is what I used in this recipe).
**Nutritional Information is for 1 slice of 10 with a generous amount of frosting.

source :http://lovingitvegan.com/

Red Velvet Cake Balls

Red Velvet Cake Balls

yield: 48 CAKE BALLS

Red Velvet Cake Balls with cream cheese frosting, dunked in sweet white chocolate are the perfect Fall treat! Endless possibilities!

1 box (16.5 oz) Red Velvet Cake mix, with ingredients to bake 13x9 cake
1 cup canned cream cheese frosting
16 oz Ghirardelli white chocolate melting wafers
1/2 cup Ghirardelli dark chocolate melting wafers, melted
sprinkles, optional

Prepare cake according to package directions for a 13x9 baking dish. Allow to cool slightly.
Dump cake into a bowl, and crumble with your hands. Mix in the 1 cup of canned frosting.
Line a baking sheet with parchment paper. Using your hands, roll cake in to 1 1/2-2 inch sized balls. Repeat with remaining cake.
Freeze cake ball for one hour.
When ready to dip, melt white chocolate according to package directions. Using a toothpick, press into cake ball and dunk in white chocolate. Tap on side of bowl to remove excess. Slide off of toothpick (using a second toothpick) and drop onto parchment paper.  Repeat for remaining cake balls.
Drizzle with melted dark chocolate and immediately add sprinkles, if desired.
Store in airtight container in the refrigerator until ready to eat, up to 3 days for best flavor!

source :http://www.shugarysweets.com



yield: 8-10 SERVINGS total time: 3 HOURS
This Peanut Butter Cup Cake Roll is like a Reese's in cake roll form! Chocolate cake filled with peanut butter cup filling - it's such an easy recipe!



  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee (or water)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling


  • 2 ounces cream cheese, softened
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons + 2/3 cup heavy whipping cream
  • 7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
  • 1 cup semi-sweet chocolate chips


  1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
  3. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
  4. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  5. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
  6. Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
  7. Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
  8. Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
  9. Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
  10. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

source :http://www.crazyforcrust.com/

Slow Cooker Chocolate Peanut Butter Cake

Slow Cooker Chocolate Peanut Butter Cake

Prep Time 15 mins
Cook Time 1 hrs 45 mins
Total Time 2 hr
Course: Dessert
Servings: 12 servings
Calories: 450 kcal
Author: Christin Mahrlig

A chocolate and peanut butter flavored cake covered with peanut butter glaze and lots of chopped peanut butter cups.


  • 1 box chocolate cake mix
  • 1 cup water
  • 3 eggs
  • 1/2 cup creamy peanut butter
  • 1/3 cup butter, softened

Peanut Butter Glaze

  • 1/4 cup creamy peanut butter
  • 1/4 cup milk
  • 1 cup powdered sugar


  • 1/4 cup fudge sauce
  • 26 miniature peanut butter cups, unwrapped and cut in half


  1. Spray a 6-quart oval slow cooker with cooking spray.
  2. Using an electric mixer, beat cake mix, water, eggs, 1/2 cup peanut butter, and butter on low speed for 30 seconds and then on medium speed for 2 minutes.
  3. Pour batter into slow cooker. Cover and cook on HIGH for 1 hour 45 minutes to 2 hours.
  4. (If your crock pot runs hot, check after 1 hour and 30 minutes.)
  5. Remove slow cooker insert and place on a wire rack to cool for 15 minutes.
  6. Make glaze. Whisk together peanut butter, milk, and powdered sugar in a medium bowl. Spread on top of cake.
  7. Sprinkle fudge sauce and peanut butter cups on top.

source : https://spicysouthernkitchen.com

Chocolate Cream Cheese Bundt Cake

Chocolate Cream Cheese Bundt Cake

yield: SERVES 12
prep time: 25 MINUTES
total time: 5 HOURS, 30 MINUTES


  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened natural cocoa powder
  • 1 and 3/4 cups (350g) granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • optional: 2 teaspoons espresso powder
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) full fat sour cream, at room temperature1
  • 1/2 cup (120ml) buttermilk, at room temperature1
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) boiling hot water2

Cream Cheese Filling

  • 12 ounces (336g) full-fat block cream cheese, softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract


  • Salted caramel sauce or chocolate ganache


  1. Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
  2. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside as you prepare the cream cheese filling.
  3. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
  4. Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. The cream cheese batter is thick, so you'll have to spoon it on top and do your best to spread it around-- avoid it touching the sides of the pan. See photo above for a visual. Pour the remaining chocolate batter evenly on top.
  5. Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
  6. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cake to cool completely, then refrigerate for 2 hours. Garnish with optional toppings, then slice and serve.
  7. Leftovers keep well stored in the refrigerator for a few days.
  8. Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. Why room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Instead of sour cream, try using plain yogurt. The cake won't taste as rich, but it's a fine sub. If needed, you can use whole milk mixed with 1/2 teaspoon of white vinegar or fresh lemon juice instead of buttermilk.
  2. Instead of boiling water, try using hot and strong black coffee. The cake won't taste like coffee, but the chocolate flavor will definitely be accentuated!

Adapted from triple chocolate layer cake and pumpkin cream cheese bundt cake



Everyone deserves a special treat on their birthday and this over-the-top vanilla bean cake topped with piles of fluffy vanilla bean frosting and colorful sprinkles makes your day extra special!

Prep Time 1 hr, 30
Cook Time 20 min

Vanilla bean cake

  • 10 tablespoons (140 grams) butter, room temperature
  • 1 1/3 cups (270 grams) sugar
  • 3 vanilla beans
  • 3 eggs
  • 1/3 cup milk
  • 2 2/3 cups (320 grams) all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder

Vanilla bean buttercream

  • 2 cups (450 grams) butter, room temperature (preferably a European butter)
  • 3 vanilla beans
  • 6 cups (720 grams) powdered sugar
  • 3-4 tablespoons heavy cream, optional
  • Confetti Sprinkles , Rainbow Jimmies or Rainbow Nonpareils to decorate


  1. Heat the oven to 375F. Line two 9 inch round cake pans with parchment paper or grease with baking spray. Set aside.
  2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
  3. Split the vanilla beans lengthwise into halves with a sharp pairing knife, holding onto the bean’s “hook” with your fingers. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the vanilla bean halves. Add the vanilla seeds to the creamed butter.
  4. Beat in the eggs, one at a time, mixing well after each addition.
  5. Add the flour, baking powder and salt to the mixer alternately with the milk. Beat until just combined.
  6. Divide the cake batter between the 2 prepared pans and bake in preheated oven for 18-19 minutes.
  7. Remove the pans from the oven, let the cakes cool for 20 minutes in the pan, before transferring to a wire rack to cool completely.

Vanilla bean buttercream

  1. In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes.
  2. Meanwhile, split the vanilla beans lengthwise into halves with a sharp pairing knife, holding onto the bean's "hook" with your fingers.
  3. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the vanilla bean halves.
  4. Add the vanilla seeds to the creamed butter.
  5. Gently beat in the powder sugar, a little at a time.
  6. When all the sugar is added, increase the mixer's speed to medium-high and beat for 2-3 more minutes.
  7. If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency.

Assemble the cake

  1. On a serving platter, arrange the first cake layer. Top it with 1/3 of the buttercream spreading it evenly.
  2. Place the second cake layer over the buttercream.
  3. Spread the remaining buttercream on top and on the sides of the cake.
  4. Top with sprinkles.
  5. Refrigerate for a couple of hours.
  6. Just before slicing the cake, leave it for 30 minutes at room temperature.

Vanilla bean paste can be used instead of vanilla beans. Use 1 tablespoon in the cake batter and 1 tablespoon in the frosting.

source :http://atreatsaffair.com

Chocolate Espresso Layer Cake

Chocolate Espresso Layer Cake

Prep time 25 mins
Cook time 45 mins
Total time 1 hour 10 mins
Author: Jennifer Farley
Serves: 1 8-inch triple layer cake

You need a kitchen scale to measure out this recipe but there are plenty of cheap scales available in stores and online. It's a worthy investment! See below the recipe for a list of all equipment I used for making this cake.

Chocolate Espresso Cake:

  • 10½ ounces all purpose flour
  • 2 tablespoons espresso powder
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • 3 ounces unsweetened cocoa powder
  • 1½ cups half and half (or 50% cream and 50% whole milk)
  • ¼ cup espresso vodka, such as Van Gogh
  • 1½ tablespoons pure vanilla extract
  • 9 ounces (2¼ sticks) unsalted butter, room temperature
  • 21 ounces granulated sugar
  • 6 large eggs, room temperature

Chocolate Espresso Italian Meringue Buttercream:

  • 13 ounces granulated sugar
  • ¼ cup + 2 tablespoons water
  • 1 teaspoon corn syrup
  • 5 egg whites
  • 16 ounces (4 sticks) unsalted butter, cubed and at room temperature
  • 3 ounces unsweetened chocolate, melted
  • 1 tablespoon espresso vodka, such as Van Gogh, room temperature
  • 1 tablespoon brewed espresso, room temperature

Prepare the cakes

  1. Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray the bottom of 3 8-inch cake pans with baking spray and then cover them with parchment rounds. Set aside.
  2. Whisk together the flour, espresso powder, baking powder and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. In a separate small bowl, combine the half and half, espresso vodka and vanilla extract.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
  4. Distribute the batter evenly between the 3 prepared cake pans, using a spatula to even out the tops.
  5. Bake until the a toothpick comes out of the center of each cake clean, approximately 30-35 minutes. Allow the cakes to cool completely in the pan before removing.

Prepare the frosting

  1. Add sugar, water and corn syrup to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
  2. While the sugar is cooking, whisk the eggs on high in a stand mixer with the whisk attachment until a soft peak has formed.
  3. Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue.
  4. Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
  5. Once the meringue is room temperature, slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer speed up to high and very slowly add the chocolate, espresso and vodka.

Assemble the cake

  1. Place the first layer of cake on a revolving cake stand and remove the parchment paper. Placing a cardboard round below the cake is optional but will make transporting the cake easier after it is assembled.
  2. Spread approximately one cup of buttercream on the cake and spread it around evenly with an offset spatula. Add more buttercream as needed to reached the desired thickness. Repeat with the second and third layer (don't forget to remove the parchment each time). Use an offset spatula to apply a thin layer of frosting to the side and top of the cake. Chill in the refrigerator for 30 minutes to set this first layer of buttercream. Cover the entire cake with a final layer of frosting. Grate some unsweetened or semi-sweet chocolate on top of the cake for decoration, if desired.
  3. Cake is best when served at room temperature.


  1. Regular espresso may be substituted for the espresso vodka (but I highly recommend using the vodka!)
  2. Italian meringue buttercream is an advanced frosting. To simplify the recipe, substitute any regular chocolate buttercream frosting and add some of the espresso powder (here is a good one).
  3. Here's a great article with tips on how to solve common buttercream issues.

source :http://www.savorysimple.net

Cappuccino Cheesecake

Cappuccino Cheesecake

Course Dessert
Cuisine Cheesecake
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Yields 24 servings
Calories 380 kcal
Author Jen Sobjack

Ultra rich Cappuccino Cheesecake is the perfect make-ahead dessert! The next time you want to cuddle up with a warm cup of cappuccino, try this cheesecake version instead. The recipe uses instant cappuccino powder in the batter to create that well loved, cozy flavor. The filling rests on top of a buttery chocolate cookie crust and the entire cheesecake is topped with whipped cream and a luscious chocolate drizzle.

For the crust

  • 2 and 1/2 cups fudge-filled sandwich cookie crumbs about 30 cookies
  • 6 tablespoons unsalted butter melted

For the cheesecake

  • 4 (8 ounces each) packages cream cheese softened
  • 3/4 cup heavy cream
  • 1 and 1/3 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 tablespoons instant vanilla cappuccino powder
  • 3 large eggs lightly beaten

For the topping

  • 2 cups stabilized whipped cream

For the ganache

  • 3 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 2 ounces semisweet chocolate coarsely chopped

Make the crust

  1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the cheesecake

  1. Reduce the oven temperature to 300ºF. 
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Beat in the heavy cream and sugar until well combined. Add the vanilla and cappuccino powder; beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
  3. Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. Just before serving, Remove the sides of the pan. Top the cheesecake with the whipped cream and ganache.

Make the ganache

  1. Place the cream, corn syrup, and chococlate in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
  2. Drizzle the ganache over the top of the whipped cream.

source :https://www.bakedbyanintrovert.com



Yield: 12-14 slices


  • 1 1/4 cup (167g) vanilla wafer crumbs
  • 1/4 cup (56g) salted butter, melted
  • 1 1/2 tbsp (20g) sugar


  • 8 oz (226g) cream cheese, room temperature
  • 16 oz (452) mascarpone cheese, room temperature
  • 1/4 cup (52g) sugar
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2 tsp vanilla extract


  • 3 tbsp (45ml) warm water
  • 2 tbsp (30ml) instant espresso powder
  • 1 cup (240ml) Kahlua
  • 12 ladyfingers


  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (60ml) Kahlua mixture (remaining from above), cold
  • 10 tbsp (73g) powdered sugar
  • Cocoa, optional

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.

1. To make the filling, mix the cream cheese, mascarpone cheese and sugar together on medium-low speed until combined. Do not mix on high speed or overmix or the mascarpone cheese can begin to separate. Set aside.
2. In another mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
3. Slowly fold the whipped cream into the mascarpone cheese mixture. Set aside.
4. Combine the warm water and espresso powder for the Kahlua mixture in a small bowl. Add the Kahlua and stir to combine.
5. Dip the ladyfingers into the Kahlua mixture one at a time, then add to the springform pan, on top of the crust.
6. Spread the mascarpone cheese mixture evenly over the ladyfingers.
7. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or overnight. Set remaining Kahlua mixture in the fridge for later.
8. When the cheesecake is firm, make the Kahlua whipped cream. Add the heavy whipping cream, 1/4 cup of the remaining Kahlua mixture and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
9. Carefully remove the cheesecake from the springform pan and use an offset spatula to smooth the sides, if needed.
10. Add the Kahlua whipped cream to the top of the cheesecake. You can simply spread it on top or pipe it in a similar pattern as I did. I used the Ateco 844 tip.
11. Sprinkle a little cocoa over the top of the cheesecake, if desired.
12. Refrigerate the cheesecake until ready to serve.

* For a non-alcoholic espresso mixture to replace the Kahlua mixture, replace with this:
1 cup hot water
4 tbsp instant espresso powder
4 tbsp sugar

source : http://www.lifeloveandsugar.com