Chocolate, Dulce de Leche, and Vanilla Marble Cake

There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I…

There may not seem like a lot to celebrate at the moment, but on a lighter note, we have baking. It’s something people have done for centuries, in every country around the world. Some do it for fun, others do it to eat and sustain their families. I used to be asked why I baked (which used to my most FAQ), but I dunno. I just do it.

Bake From Scratch celebrates people who like to bake and when I met editor Brian Hart Hoffman, when he came to Paris to profile me in The French Issue a few years ago, we hit it off. He’s hard not to like, the definition of engaging, and a heckuva lot of fun to spend time with. We’ve kept in touch over the years, meeting up here and there, but since travel is off the agenda for a while, he sent me their latest 5th-anniversary issue, hot off the press. And when I saw this stunning Chocolate, Dulce de Leche, and Vanilla Marble Cake, I knew I had to make it.

Continue Reading Chocolate, Dulce de Leche, and Vanilla Marble Cake...

Cute Oreo Eyeball Cake

Halloween may be my favorite time of the year to make treats. I love combining spooky and cute and serving it up as something sweet to eat. And this easy cake covers it all. Check out my Halloween section for more frightfully fun ideas to trick out your treats. Oreos are the stars when it […]

Oreo Cookie Cake

Halloween may be my favorite time of the year to make treats. I love combining spooky and cute and serving it up as something sweet to eat. And this easy cake covers it all.

Check out my Halloween section for more frightfully fun ideas to trick out your treats.

Separating Oreo Cookies

Oreos are the stars when it comes to making this cake come to life. Separate the cookies and creme carefully because they tend to pull apart with some of the creme center attached to each cookie wafer. I probably ruined more cookies than I was able to separate cleanly, so think about buying a family pack to give yourself extra chances. And, I’m sure you can find a happy home for any mess-ups. ; )

To separate, very gently twist the cookie wafers back and forth in tiny movements to try to keep the creme attached to one of the wafers. When successfully separated, you may still need to clean them up. Use a toothpick to gently scrape off any residual crumbs from the surface.

Oreo Cookie Eyes

Eye Candy! To turn these Oreos into eyes, you can use purple candy wafers and black M&M’s. Easy!! Green or orange candy wafers would be cute, too.

Gently press a candy wafer into the creme with the flat side facing up. Add a dot of white candy coating to the underside when you attach if you want to make them extra secure. Then, melt some of the purple candy wafers to attach the M&M’s. You’ll just need a small dot of melted candy coating to “glue” the two together.

Oreo Eyes

Look how cute!

But that’s not all! The cake itself is stuffed with Oreo cookies and the frosting is speckled with crumbs, too. Let me show you!

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Apple Cider Funnel Cakes with Cinnamon Sugar.

I mean, just when you thought that apple cider donuts were the best fall treat… we have to go and do apple cider funnel cakes.  Seriously. Apple cider funnel cakes! Oh my gosh. Okay, so last year I shared the salted apple fritters. They are insane in the best way possible. And while I absolutely […]

The post Apple Cider Funnel Cakes with Cinnamon Sugar. appeared first on How Sweet Eats.

I mean, just when you thought that apple cider donuts were the best fall treat… we have to go and do apple cider funnel cakes. 

apple cider funnel cakes

Seriously. Apple cider funnel cakes!

Oh my gosh.

funnel cake batter

Okay, so last year I shared the salted apple fritters. They are insane in the best way possible. And while I absolutely loathe frying anything these days, and very rarely do, when I made the apple fritters for instagram stories, I decided to make funnel cakes too!

This is a great way to repurpose some of that oil with the same flavor idea before tossing it. We’re home. These are fun. Everyone loves them.

apple cider funnel cakes

Also! Let me tell you my funnel cake hack. If you loathe frying like I do and the last thing you want to do is fill a pot with oil and then heat it to excruciating temps… here’s the secret.

Make mini funnel cakes.

YES. Mini funnel cakes.

If you do it this way, you can use a skillet and just an inch or so of oil instead of an entire pot. Then you have a few little funnel cakes to go around (heck, just take them to your neighbor if you have extras) and not as big of a mess.

It’s true! 

apple cider funnel cakes

Most of our favorite fall festivals this year are completely canceled. It is such a bummer, and if you follow along on crumbs, then you know that starting in September we basically do a new pumpkin patch every weekend. Fall festival time is easily our favorite as a family, and that includes the apple cider treats that come with it. 

Obviously!

apple cider funnel cakes

I love apple cider waaaaay more than I love pumpkin. The spices and fresh apple flavor easily beat out the big orange squash. So I will make as many things apple cider-flavored as I can. Woohoo!

And you all get to benefit too.

The funnel cakes are super easy. I use one of these bottles to swirl the batter, but you can use an actual funnel too. These are warm and fluffy and sprinkled with cinnamon powdered sugar that takes it right over the top. SO comforting and fall like. They are obviously an indulgent treat, and I don’t think you’re going to make apple cider funnel cakes more than once this season, so I say ENJOY IT. Live it up.

apple cider funnel cakes

Apple Cider Funnel Cakes

Print

Apple Cider Funnel Cakes

These apple cider funnel cakes are sprinkled with cinnamon sugar and absolute fall perfection. Perfect recipe to enjoy the season!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 to 10 funnel cakes
Author How Sweet Eats

Equipment

  • Batter squeeze bottle
  • Funnel

Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk (cow, nondairy, etc)
  • 1 cup apple cider
  • 2 teaspoons vanilla extract
  • vegetable or canola oil for frying
  • ½ cup powdered sugar
  • 1 teaspoon cinnamon

Instructions

  • As a note, I like to use pancake squeeze bottles for the funnel cake batter. You can also use a funnel like this.
  • Heat a large pot or cast iron skillet fitted with a candy thermometer with a few inches of oil for frying the funnel cakes. You want the oil temp to be 375 degrees F.
  • In a small bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  • In a large bowl, whisk together the eggs, milk, apple cider and vanilla. Add the dry ingredients to the wet and mix until just combined. The mixture will be similar to pancake batter.
  • In a separate bowl, whisk together the powdered sugar and cinnamon. This is for sprinkling on once the funnel cake is done.
  • Once the oil is up to temperature, fill the bottle with the batter. Or take about ½ to ⅔ cup batter and scoop it into the funnel. Squeeze or drizzle the batter into the oil, in a circular motion. It will sink for a second but pop back up and begin to come together. Fry for 2 minutes, then flip and fry for 1 to 2 minutes more until golden brown. Remove with a pair of kitchen tongs and place on a paper towel to drain excess grease. Sprinkle on the powdered sugar! Repeat with remaining batter.
  • Serve immediately (or shortly after making) for best funnel cake eating experience.

Notes

slightly adapted from taste of home

apple cider funnel cakes

See, this is how we make our own fall festival.

The post Apple Cider Funnel Cakes with Cinnamon Sugar. appeared first on How Sweet Eats.

Ultimate Oreo Cake

Ultimate Oreo Cake
The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.
READ: Ultimate Oreo Cake

Ultimate Oreo Cake

The ultimate Oreo cake! Triple layer chocolate cake, cookies and cream filling, chocolate fudge frosting, and white chocolate glaze. Then garnished with more chocolate frosting Oreo cookies.

READ: Ultimate Oreo Cake

Coconut Streusel Coffee Cake

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut …

The post Coconut Streusel Coffee Cake appeared first on Baking Bites.

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut and topped with a crisp cinnamon toasted coconut streusel! It’s a delicious cake to make for brunch or to serve up for dessert, and it is sure to be a hit with anyone who enjoys coconut.

The buttery cake is easy to make and is absolutely loaded with coconut. In fact, you’ll need just about a whole 15-oz bag of sweetened shredded coconut for this recipe (that’s the standard size that they sell in the baking aisle). I usually suggest that you can use sweetened shredded coconut or unsweetened shredded coconut in most recipes, but in this case I recommend using sweetened shredded coconut. Most shredded coconut that you can find in grocery stores is sweetened. I recommend it because the cake in this recipe is not overly sweet on its own, and the extra sweetness in the coconut helps to boost the coconut flavor.

The cake is buttery, with a touch of vanilla and a hint of tangy buttermilk. It is a relatively thin cake – although it remains very moist despite its stature. It is topped with a streusel layer that is almost, but not quite, as thick as the cake (the streusel is about 1/3 of the total coffee cake height). The streusel is also buttery, but bakes up to be crunchy and with a nice dose of cinnamon. It is also packed with shredded coconut, which toasts up during baking and deepens the overall coconut flavor of the cake.

This is a great brunch cake, but I usually serve it for dessert instead. The recipe makes a sheet cake that can be cut into generous pieces, so don’t feel like you need to wait for a crowd to bake it up – just treat yourself instead!

Coconut Streusel Coffee Cake
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk
1 1/2 tsp vanilla extract
4 cups sweetened, shredded coconut
1/2 cup butter, melted and cooled

Streusel Topping
1 cup all purpose flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, room temperature
1 cup sweetened, shredded coconut

Preheat oven to 350F. Line a 9×13-inch pan with parchment paper and lightly grease.
Make the cake batter. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together egg, buttermilk and vanilla. Add in shredded coconut and melted butter and stir until batter is uniform. Pour batter into prepared pan and spread into and even layer.
Make the streusel. Combine flour, oatmeal, brown sugar, salt and cinnamon in a medium bowl.
Blend in butter using a mixer at low speed or a pastry blender until mixture resembles wet sand. Stir in shredded coconut. Sprinkle evenly over cake batter, squeezing the streusel mixture in your fist to form larger crumbles.
Bake for 45 to 50 minutes or until top is golden. Cool completely before slicing.

Serves 9-12.

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New York Crumb Cake

New York Crumb Cake
Made completely from scratch, this buttery New York-style crumb cake is topped with a thick layer of crumb that’s simply irresistible.
READ: New York Crumb Cake

New York Crumb Cake

Made completely from scratch, this buttery New York-style crumb cake is topped with a thick layer of crumb that's simply irresistible.

READ: New York Crumb Cake

All-Occasion White Cake

I love cake. But mostly chocolate cake. Actually, I will probably always pick chocolate cake first. My mom on the other hand loves, loves, loves vanilla cake. White cake. Wedding cake. That’s her favorite flavor. Wait, is wedding cake a flavor?! Sure. Well for her birthday recently, I wanted to bake her a white cake. […]

I love cake. But mostly chocolate cake. Actually, I will probably always pick chocolate cake first. My mom on the other hand loves, loves, loves vanilla cake. White cake. Wedding cake. That’s her favorite flavor. Wait, is wedding cake a flavor?! Sure.

Well for her birthday recently, I wanted to bake her a white cake. And surprise. I did not have a recipe here on my site. I have my go to yellow cake that is a forever keeper, but not a white cake. So, I obviously had to remedy that. And would you know, I’ve made this cake three times in the last four weeks.

White Cake Ingredients

It’s so good and you just need basic ingredients to make it. Win-Win!

This is basically a vanilla cake, but it uses all egg whites in the batter and not the yolks that give it a more yellow color.

Favorite White Cake

Look at that slice. It’s a thing of beauty – bathed in buttercream.

And what I love even more is that it’s my new favorite all-occasion cake. It’s a great go-to for birthdays, celebrations, and anniversaries at home. You get it.

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chocolate cake with basil buttercream

I had my first taste of basil and chocolate almost two decades ago, out with friends at Lucia’s restaurant in Minneapolis. Our server recommended the chocolate cake paired with the basil ice cream, and the combination sounded so intriguing we dec…

Basil Buttercream

I had my first taste of basil and chocolate almost two decades ago, out with friends at Lucia’s restaurant in Minneapolis. Our server recommended the chocolate cake paired with the basil ice cream, and the combination sounded so intriguing we decided to trust him. The bright blue of my shirt, the buzz of voices at tables surrounding us, the candles speckling the dimly lit room, and chocolate and basil devoured alternately bite by bite is forever etched on my mind. Over the years I’ve re-created those flavors in many applications, but this cake and buttercream pairing is by far my favorite.  Chocolate Cake with Basil Buttercream This recipe is from a blog post way back in 2012; I’ve updated the photos and made the directions a little more user friendly. You can find Chocolate Ganache Cupcakes with Basil Buttercream in my Vanilla Bean Baking Book, and Chocolate Basil Brownies in my 100 Cookies cookbook.  The first day this frosting is made the basil flavor is present but delicate, and it develops the longer it sits. I loved it on days two and three, but my family thought it was too strong. Also, if basil isn’t your thing, this buttercream also […]

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Moelleux of Summer Fruits

This may or may not happen to you, but sometimes when I’m a guest in someone’s home, where everyone pitches in to make dinner, all eyes (or just the host’s eyes) fall on me to make dessert. Gulp. I happy to pitch in with the cooking or bringing along a few baked goodies for the weekend, but I’m not always prepared to bake on the…

This may or may not happen to you, but sometimes when I’m a guest in someone’s home, where everyone pitches in to make dinner, all eyes (or just the host’s eyes) fall on me to make dessert. Gulp. I happy to pitch in with the cooking or bringing along a few baked goodies for the weekend, but I’m not always prepared to bake on the spot.

Continue Reading Moelleux of Summer Fruits...

Banana Marble Cake

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious …

The post Banana Marble Cake appeared first on Baking Bites.

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious Banana Marble Cake is a moist bundt cake with swirls of chocolate-banana and vanilla-banana batter in it!

The batter starts out with plenty of ripe bananas. I used about 4 medium sized bananas, but 3 large ones will do the trick. You don’t need to be exact on the quantity of banana, so don’t worry if you end up with a couple of extra tablespoons in the mixing bowl because your bananas are on the larger side. The bananas are incorporated into a vanilla-scented buttermilk batter. Buttermilk always helps to create a tender, moist cake and this recipe is no exception to that rule.

Once the vanilla batter is prepared, 1 cup of it is transferred to a small bowl and combined with cocoa powder and a small amount of additional buttermilk. The extra buttermilk helps to ensure that the cocoa powder can be completely – and easily – incorporated into the banana base without making that layer of batter too thick or dry. Mini chocolate chips are also added into the mixture. Mini chocolate chips deliver a surprising amount of chocolate flavor in every bite, while remaining suspended in the batter. Larger chocolate chips can be used, but you may find that some of them sink during baking.

Half of the vanilla-banana batter is poured into a greased and floured bundt pan, then the chocolate batter is poured in before the remaining vanilla batter is added. The two batters should be gently swirled together with a butter knife before the cake goes into the oven. Swirl very gently if you prefer big patches of chocolate and vanilla, or a little more creatively if you prefer a more uniform swirliness!

The cake is ready to eat as soon as it has cooled. It is delicious on its own and can make a fantastic dish for brunch or for dessert. If you want to dress it up, a drizzle of cream cheese icing is the perfect accompaniment. The cake will keep well for a few days after baking, when stored in an airtight container.

Banana Marble Cake
1 cup mashed banana (3-4 medium)
2/3 cup vegetable oil
3 large eggs
1 tbsp vanilla extract
2 cups sugar
3 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk + 2 tbsp buttermilk, divided
1/4 cup unsweetened cocoa powder
1/2 cup mini chocolate chips

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a large bowl, whisk together mashed banana, vegetable oil, eggs, vanilla extract and sugar until well-combined.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Stir half of the flour mixture into the banana mixture, followed by 1 cup of the buttermilk. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain visible.
In a small bowl, whisk together 2 tbsp buttermilk and 1/4 cup unsweetened cocoa powder. Add in 1 cup of the banana cake batter and mix until completely combined. Stir in mini chocolate chips.
Pour half of the vanilla-banana batter into the prepared pan, followed by the chocolate-banana batter. Layer on remaining vanilla-banana batter and use a knife to gently swirl the two batters together.
Bake for about 50 minutes, until a toothpick inserted into the cake comes out clean or with only a few moist crumbs attached, and the top of the cake springs back when lightly pressed.
Allow cake to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Makes 1 cake;  serves 16

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