Tag Archives: cake

Boston Cream Cupcakes

by Stephanie
Servings: 24 cupcakes



15.25 oz white cake mix
1 cup water
1/2 cup vegetable oil
4 egg whites

Cream Filling

1 3/4 cup heavy cream
3.4 oz instant vanilla pudding mix


3/4 cup heavy cream
12 oz semi-sweet chocolate chips
3 tbsp light corn syrup



Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.

Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.

Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

Cream Filling

Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.


In a heat-safe small bowl, heat the heavy cream for 2 to 2 1/2 minutes. It is essential that the cream is hot when poured over the chocolate chips.

In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 1/2 hours

Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)

To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.

Cupcake Assembly and Frosting

Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag 1/3 of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.

To frost the cupcakes, hold the ganache baggie about 1/2 in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.

Raspberry-Ricotta Cake

8 servings


Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup frozen raspberries or blackberries, divided

Recipe Preparation

Preheat oven to 350F. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

Recipe by Alison Roman

Chocolate Pudding Cake

by Laura Rege
Yield: 8-10 servings


Cooking spray
4 c. whole milk
3/4 c. granulated sugar
1/2 c. heavy cream
1/2 c. dark cocoa powder
6 tbsp. cornstarch
1/4 tsp. kosher salt
2 c. semisweet chocolate chips


Grease a 8″x4″ loaf pan with cooking spray. Add a large piece of parchment and fold in sides so it fits snugly into the pan. Pro tip: Clips help keep sides from moving. Grease parchment with cooking spray.

In a large bowl, whisk milk, sugar, heavy cream, cocoa powder, cornstarch, and salt until well combined.

Strain milk mixture into a medium saucepan and place over medium heat. Bring to a simmer, stirring to make sure the mixture does not stick to the bottom of the pan. Simmer for 2 minutes, stirring constantly.

Reduce heat to medium low and add chocolate chips to the simmering milk mixture. Stir until melted and mixture is smooth.

Remove pan from heat and quickly, pour chocolate-milk mixture through a fine mesh sieve into prepared pan. Refrigerate until set, at least 4 hours.

Carefully unmold onto a plate. Peel off parchment and dust with more cocoa powder.

To slice, place a knife in a pot of boiling water until blade is very hot (be careful not to touch the hot metal). Wipe blade clean and slice. Repeat heating the knife and slicing the cake. Alternatively use a kitchen torch to heat the knife. Serve cold.


Oat Shortcakes with Sautéed Apples, Cinnamon, and Whipped Cream

Alice Medrich’s Epicurious
Baking pro Alice Medrich’s gluten-free oat sponge cake, from her book Flavor Flours, makes a wonderful base for apples caramelized with brown sugar and cinnamon, along with a dollop of pure whipped cream.
Serves 8-10


For the cake:
3 tablespoons (45 grams) clarified butter or ghee
1 cup (100 grams) oat flour
2/3 cup (130 grams) granulated sugar
4 large eggs
1/8 teaspoon salt

For the topping:

2 large Honeycrisp or Gala apples, unpeeled, cut into 1/4-inch wedges
1 tablespoon lemon juice
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon, plus more for dusting
1/8 teaspoon powdered ginger
1/8 teaspoon salt
3 tablespoon unsalted butter
1 1/2 cups heavy cream

Special Equipment:

Stand mixer with whisk attachment or handheld electric mixer, 9-inch square cake pan, sifter or medium-mesh strainer


Bake the cake:

Position a rack in the lower third of the oven and preheat the oven to 350F. Line the bottom of the cake pan with parchment paper, but leave the sides unlined and ungreased.

Put the clarified butter in a small pot or microwavable container ready to reheat when needed, and have a large bowl ready to pour it into as well. In a medium bowl, whisk the flour and 2 tablespoons of the sugar together thoroughly.

In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, salt, and remaining granulated sugar; beat on high speed until light-colored and tripled in volume, 4 to 5 minutes. You should see well-defined tracks as the whisk spins; when the whisk is lifted, the mixture should fall in a thick, fluffy rope that dissolves slowly on the surface of the batter.

Just before the egg mixture is ready, heat the clarified butter until very hot and pour it into the reserved large bowl.

Remove the bowl with the egg mixture from the mixer. Sift one-third of the flour mixture over the eggs; fold in with a large rubber spatula until the flour is almost blended into the batter. Repeat with half of the remaining flour, then repeat with the rest of the flour. Scrape about a quarter of the batter into the bowl with the hot clarified butter. Fold until the butter is completely blended into the batter. Scrape the buttery batter over the remaining batter and fold just until blended. Scrape the batter into the prepared cake pan.

Bake until the cake is golden brown on top, 30 to 35 minutes. It will have puffed up and then settled level, but it won’t have pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean and dry. Set the pan on a rack to cool completely.

When cool, cut around the edge of the cake to release it from the pan, then quickly invert over a cutting board. Cut in a tic-tac-toe grid, creating nine even squares of cake.

Make the topping:

While the cake is baking, make the topping: In a medium bowl, toss sliced apples with lemon juice, brown sugar, cinnamon, ginger, salt, and 1/4 cup water. In a large skillet over medium heat, heat butter until melted. Add apple mixture and stir to combine. Cook over medium heat, turning occasionally, until apples have softened but still hold their shape and the sauce has thickened, 10 to 12 minutes.

Meanwhile, in the chilled bowl of an electric mixer with the whisk attachment, or using a handheld electric mixer, whip the cream until it holds a soft shape—not too stiff. (The cream can be covered and refrigerated for up to several hours. If liquid separates from the cream, whisk briefly before using.)

Assemble the dessert:

To serve, top each piece of cake with 4 to 5 cooked apple slices and a drizzle of sauce and garnish with a generous dollop of whipped cream and a sprinkle of cinnamon.

Berry Cake


1 lemon pound cake
1 (8 oz.) container frozen whipped topping, thawed
1 (3.5 oz.) package instant vanilla pudding
1 teaspoon vanilla
1 pint blueberries, rinsed and drained
2 pints strawberries, rinsed and thinly sliced lengthwise
1 cup milk


Prepare the lemon pound cake batter according to recipe instructions and pour batter into a lightly greased 9×13-inch pan.

Bake for 50-55 minutes and let cool completely before adding the frosting.

In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth, then gently fold the whipped topping into the mixture until it’s well combined.

Note: if using glaze from pound cake recipe, mix it into the frosting at this point.

Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake and arrange the slices of strawberries so they look like stripes across the cake.

Refrigerate until you’re ready to serve.

Linda’s Lemon Drizzle Cake

Mary McCartney
This is a loaf cake that my mum liked to make and it remains a firm favorite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon.
Serves 6


flour for dusting the pan
1 stick butter, softened, plus more for greasing the pan
3/4 cup superfine sugar
2 large, free-range eggs, beaten
finely grated zest and juice of 3 lemons
1 1/2 cups all-purpose or light spelt flour
2 teaspoons baking powder
1/4 cup milk
1/2 cup confectioner’s sugar, sifted


Preheat the oven to 350F. Butter and flour a 9-inch non-stick loaf pan.

In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.

Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.

In the meantime, mix the remaining lemon juice and the confectioner’s sugar together in a small bowl to make a glaze.

When it’s ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.

Rhubarb Custard Cake

8 servings
This cake is designed to be mixed by hand. Using an electric mixer works more air into the eggs, which lightens the batter and makes it less dense, so the fruit is more prone to sinking. Also, make sure you leave the stalks whole, as chopped rhubarb is more likely to be swallowed up by the batter and sink to the bottom.


4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks, halved lengthwise if thick

Special Equipment

A 9″-diameter springform pan


Preheat oven to 350. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk melted butter, sour cream, rum, and lemon zest in a small bowl. Whisk butter mixture into egg mixture just to combine. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan. Chill 10 minutes to let batter set.

Arrange rhubarb over batter however you like, trimming as needed. Don’t press fruit into batter—just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45–55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.

– Bon Appétit

Carrot Cake Muffins With Cream Cheese Filling


For Carrot Cake Muffins:

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)

For the cream cheese filling:

10 ounce cream cheese-softened
1/4 cup + 1 Tablespoon sugar
1/2 teaspoon vanilla

For the streusel topping:

1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter-melted
1 teaspoon cinnamon
1/4 teaspoon salt

For the glaze:

1 Teaspoon milk
1/4 cup powdered sugar


Preheat the oven to 400F.

Line standard cupcake pan with paper liners and set aside.

For streusel topping: In a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.

For cream cheese filling: Beat together the cream cheese, vanilla and sugar until smooth, set aside.

For muffins: In a large bowl, whisk together all dry ingredients listed for the muffins.

In a small bowl, whisk together the eggs, water and oil.

Stir the egg mixture into dry ingredients.

Fold in the grated carrots and stir well to combine.

Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling in each and cover with more batter to fill the cups 3/4 full.

Top with streusel topping and bake for about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.

Remove the muffins from the oven, let them cool for 10 minutes in the pan, then transfer to a cooling rack.

For the glaze: Stir 1 tablespoon milk with 1/4 cup powdered sugar until mixed well, and drizzle over the muffins before serving.

Author’s Note: Instead of grating raw carrots which can sometimes lead to a stringy, half cooked carrot, I cooked the carrots and smashed them. If you have leftover cooked carrots from dinner, these muffins would be a delicious way to use them.

Apple-Molasses Upside-Down Cake

Bon Appétit Test Kitchen
Tarte Tatin meets gingerbread cake in this pretty upside-down dessert.
Makes 8 servings


5 tablespoons unsalted butter
1 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
3/4 teaspoons baking soda
1/2 teaspoons baking powder
3/4 cup mild-flavored (light) molasses
1 large egg
2 teaspoons grated peeled ginger
1/2 cup sugar, divided
1/3 cup sour cream
1/4 cup whole milk
3-4 Honeycrisp or Pink Lady apples, (about 2 pounds), peeled


Place a rack in middle of oven; preheat to 350F. Melt butter in a 10″ (as measured across the bottom) cast-iron or other ovenproof skillet; set aside.

Whisk flour, salt, cinnamon, baking soda, and baking powder in a medium bowl. Whisk molasses, egg, ginger, and 1/4 cup sugar in a large bowl. Whisk in sour cream, then milk. Gradually whisk in dry ingredients, then 3 tablespoons melted butter from skillet. Set aside.

Place 1 apple on a work surface stem up. Cut a large piece of apple from 1 side, leaving core behind. Rotate apple and repeat twice for a total of 3 large pieces (a triangular core will remain). Repeat with remaining apples.

Add remaining 1/4 cup sugar to butter in skillet. Cook over medium-high heat until sugar begins to caramelize, 2-3 minutes. Add apples; stir to coat. Cook apples rounded sides down for 3 minutes, then turn over and cook flat sides down until beginning to soften, about 5 minutes longer. Space apples evenly in skillet flat side down and pour cake batter over.

Transfer skillet to oven. Bake until a cake tester inserted into the center comes out with a few moist crumbs attached, 30-40 minutes.

Let cake cool in skillet for 10 minutes, then carefully invert onto a plate. Serve cake warm or at room temperature.

Sparkling Cranberry White Chocolate Cake

Author: Lindsay
Yield: 12-14 Servings


Sparkling Cranberries

2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

Cranberry Cake

3 1/3 cups all purpose flour
2 cups sugar
2 1/2 tsp baking powder
1 1/2 cups salted butter, room temperature
3 eggs
2 tbsp vanilla extract
1 cup sour cream
1 cup milk
3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips
3/4 cup heavy whipping cream
3/4 cup butter, room temperature
8–9 cups powdered sugar


Sparkling Cranberries:

1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Cranberry Cake:

1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing:

1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

To Put the Cake Together:

1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.

Author’s Notes: I think most cakes are best if they are allowed to settle for at least 12-24 hours after icing. It allows to flavors to settle. This cake will stay moist for several days after being iced.

– Life Love and Sugar