Easy Chocolate Cake Recipe

Sometimes you just need a comforting bake which is super easy to make from scratch and uses basic ingredients you probably already have. This moist, easy chocolate cake is just that – you mix the batter by hand and as it’s an oil-based batt…

Sometimes you just need a comforting bake which is super easy to make from scratch and uses basic ingredients you probably already have. This moist, easy chocolate cake is just that – you mix the batter by hand and as it’s an oil-based batter, you don’t even have to wait for any butter to soften! …

Easy Chocolate Cake Recipe Read More »

The post Easy Chocolate Cake Recipe appeared first on Izy Hossack - Top With Cinnamon.

Carrot Cake Cupcakes

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream…

A Couple Cooks – Recipes worth repeating.

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream cheese frosting.

Carrot Cake Cupcakes

Here’s a festive recipe that’s a simpler form of the popular classic cake: Carrot Cake Cupcakes! These little cakes are fun, easy to put together, and overwhelmingly satisfying. The moist, carrot-studded cakes have just the right warm spiced interior. Piled high with tangy cream cheese frosting, the flavor combination is out of this world good. We tested these out on a few friends and neighbors and they all came back with 5 star reviews! They’re ideal for spring, Easter, or anytime you’re craving an impressive treat.

Ingredients in carrot cake cupcakes

Carrot cake cupcakes are much simpler than making a big layered cake. No need to make several round pans, worry about a toppling cake or best practices for icing. Just throw the batter in a muffin tin, and you’re done! Icing is quick and simple with a pastry bag. Here’s what you’ll need for the cake portion of these carrot cake cupcakes:

  • All-purpose flour
  • Granulated sugar
  • Spices: cinnamon, ginger and nutmeg
  • Baking soda
  • Salt
  • Eggs
  • Neutral oil
  • Unsweetened applesauce: applesauce is the secret ingredient that makes these cupcakes extremely moist!
  • Carrots: we like to use the large grater holes for substantial chunks of carrots
Carrot cake cupcakes

Tips the cream cheese frosting

The most challenging part of these carrot cake cupcakes? Icing them! There are just a few tips we’ve learned for making the best cream cheese frosting that holds up on a cupcake. Here’s what to know:

  • Let the butter and cream cheese come to room temperature (1 hour). Sure, it’s annoying to remember. But it’s absolutely crucial for the right texture, here. We’ve messed it up with butter that’s too cold. Place them on the counter and it should take 1 hour for both to come to room temperature.
  • Sift the powdered sugar. To ensure the best icing quality, sift the powdered sugar through a fine mesh sieve into a bowl before using it. This removes any lumps.
  • Pipe with a pastry bag. Pastry bags may seem daunting at first, but they’re very easy to use. Choose a fun icing tip and apply the icing in a circular pattern across the top of the cakes.
Carrot cake cupcakes

Presentation ideas for carrot cake cupcakes

These carrot cake cupcakes look lovely with a sprinkle of finely chopped pistachios on top. But you can step them up in a few ways! Here are some ideas:

  • Top with any chopped nuts like pistachios, pecans, or walnuts
  • Add a sprinkle of shredded coconut
  • Add carrot candies to the tops, or make a decorative carrot using icing

Storage and make-ahead info

What are best ways to store carrot cake cupcakes? Can you make them ahead? Here are a few tips:

  • Cupcakes are best fresh. But you can make them ahead! See below.
  • Un-iced cupcakes store at room temperature in a sealed container for 2 days, or up to 5 days refrigerated.
  • Leftover iced cupcakes store for up to 4 days refrigerated.
  • If making in advance, store the cupcakes without frosting. Refrigerate up to 2 days. Add icing as close to serving as possible.
  • Or, freeze un-frosted cupcakes for up to 2 months before serving. Again, we recommend making them closer to serving for best results. You can also freeze leftover cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
Carrot cake cupcakes

More carrot recipes

Carrots are always in season (though of course we love to celebrate them in the spring!). Here are a few more carrot recipes you’ll love:

This carrot cake cupcakes recipe is…

Vegetarian. For dairy free, use a dairy free frosting.

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Carrot Cake Cupcakes

Carrot Cake Cupcakes


  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes

Description

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream cheese frosting.


Ingredients

For the cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 eggs
  • ⅓ cup neutral oil
  • 2/3 cup applesauce (unsweetened)
  • 1 ½ cups lightly packed peeled and grated carrots

For the frosting

  • 4 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • ¼ teaspoon vanilla extract
  • 3 cups powdered sugar
  • For the garnish: finely chopped pistachios, pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Place muffin liners into a standard 12-cup muffin tin.
  2. In a medium bowl, mix the flour, sugar, cinnamon, ginger, nutmeg, baking soda, and kosher salt. In a separate bowl, whisk the eggs with the oil and applesauce. Stir in the grated carrots.
  3. Stir the dry ingredients into the wet ingredients, stirring only until just combined (but making sure no pockets of dry ingredients remain).
  4. Divide the batter evenly between the muffin cups (about ¼ cup in each).
  5. Bake for 23 to 25 minutes until a toothpick comes out clean. Allow to fully cool, at least 1 hour. (Set out the butter and cream cheese at room temperature for 1 hour while the cupcakes cool.)
  6. When the cupcakes are cool, make the cream cheese frosting: Make sure the butter and cream cheese are at room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing.
  7. Use a pastry bag to pipe the icing onto the cupcakes, or refrigerate the icing up to 1 week until frosting. (You can use the entire quantity of frosting or less if desired for a lighter cupcake.) Top with finely chopped pistachios.
  8. Storage info: Leftover cupcakes can be stored refrigerated for up to 4 days, but are best served as fresh as possible (bring to room temperature before serving). If making in advance, store the cupcakes refrigerated without frosting; add icing as close to serving as possible. Freeze the un-frosted cupcakes for up to 2 months, but again: we recommend making them closer to serving for best results. You can also freeze cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Carrot cake cupcakes

A Couple Cooks - Recipes worth repeating.

Cream Cheese Frosting Recipe

This cream cheese frosting recipe is about to be your new best friend. Use this tangy-sweet frosting to top anything from carrot cake and banana cupcakes to red velvet cake – or simply dig in with some graham crackers and a spoon!  I really enjoy making cakes for the people in my life.  Whether it’s birthday …

The post Cream Cheese Frosting Recipe appeared first on My Baking Addiction.

       

This cream cheese frosting recipe is about to be your new best friend. Use this tangy-sweet frosting to top anything from carrot cake and banana cupcakes to red velvet cake – or simply dig in with some graham crackers and a spoon! 

Piping bag filled with cream cheese frosting set on a blue countertop next to cupcakes

I really enjoy making cakes for the people in my life. 

Whether it’s birthday cakes for Elle, a cake to celebrate any holiday from Easter to Father’s Day, or a “just because” cake, I always keep a few recipes in mind that I can quickly throw together.

Some of my favorite cakes are made completely from scratch, and some of them rely on a boxed mix. But even the recipes that use a cake mix can be easily made even more special with a homemade frosting.

Whether it’s a homemade vanilla buttercream, chocolate frosting, or a tangy cream cheese frosting, it’s an easy way to add something special to any cake.

Luckily, making homemade cream cheese frosting is so much easier than you might think! Today I’m sharing my classic cream cheese frosting recipe and a few tips and tricks to make sure it’s a success for you.

(more…)

The post Cream Cheese Frosting Recipe appeared first on My Baking Addiction.

       

The Best Homemade Chocolate Cake Recipe

This is the best homemade chocolate cake recipe! Super easy to make and incredibly moist! This chocolate cake has a fluffy texture and a perfect chocolate flavor. We’ve been making this recipe for years and it always turns out incredibl…

This is the best homemade chocolate cake recipe! Super easy to make and incredibly moist! This chocolate cake has a fluffy texture and a perfect chocolate flavor. We’ve been making this recipe for years and it always turns out incredibly moist and delicious. Serve it with our creamy chocolate buttercream or without frosting as a simple snacking chocolate cake. […]

The post The Best Homemade Chocolate Cake Recipe appeared first on Sugar and Charm.

Carrot Cake with Cream Cheese Frosting

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…

One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak and refine them. So I used my time during confinement to go through some classics and give them a fresher look.

It’s been a tough year and with Thanksgiving not necessarily happening, it’s good to have memories of friends. When my first book, Room for Dessert came out (which morphed into Ready for Dessert), a lot of people said, “I’ll bet everyone is going to make you a Coconut Cake for your birthday now?” That was because one of the first recipes in the book was for a Coconut Cake I made for Alice Waters’ father for his birthday, and I mentioned before the recipe that I wish someone would make me a Coconut Cake for my birthday. It took a long, long time for me to get that Coconut Cake, but it finally happened in, of all places, Paris.

Continue Reading Carrot Cake with Cream Cheese Frosting...

Cream Cheese Frosting

Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It’s perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting. Continue r…

Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It's perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting.

Continue reading "Cream Cheese Frosting" »

Brown Butter Iced Pumpkin Cookies.

I’m breaking all the rules with these pumpkin cookies! It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now. I almost apologized. But! At […]

The post Brown Butter Iced Pumpkin Cookies. appeared first on How Sweet Eats.

I’m breaking all the rules with these pumpkin cookies!

brown butter iced pumpkin cookies

It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now.

I almost apologized. But! At this point, I don’t even care. Give me all the things that make me feel good and cozy and comforted! 

pumpkin cookie ingredients

I’ve written about it on Tuesday Things the last few weeks but I have been craving fall because of the comfort and nostalgia it brings. Even though this year will be so so different than any other, I still find myself craving a new season and a new start. I find that the fall season seems like more of a “new start” to me than January does. Maybe that’s because I was also a lover of back to school time, but who knows.

Either way, it’s almost here and i’m ready!

pumpkin cookie dough

So what better way to prepare than iced pumpkin cookies? I want these to be the first pumpkin treat that you make this season. They are so comforting, so easy, so fluffy. The cookies are almost muffin-like and while I haven’t always loved that in the past (remember my saga of making chewy pumpkin cookies?!), sometimes, a soft pumpkin cookie sounds so good. 

Plus, they are my kids absolute favorite.

brown butter in a skillet

Especially when covered in brown butter frosting! 

Oh my gosh – this frosting. I cannot even handle it. It tastes like a butterscotch-y, almost-caramely fluffy cloud on top of the pumpkin cookie. It’s good enough to eat with a spoon. I mean, never mind. It IS good enough to eat with a spoon.

brown butter frosting

Look at those brown butter flecks!

brown butter iced pumpkin cookies

This combo is so darn good. And since the pumpkin cookies are fluffy and thicker, they last a bit longer. They don’t get stale as quick, meaning you can make them this morning and enjoy them ALLLLL weekend long.

brown butter iced pumpkin cookies

Now the other thing! While I love pumpkin, I don’t love pumpkin spice. I enjoy the spices alone, but I don’t want clove and allspice covering up a lot of my pumpkin flavor. Because of that, these cookies are not overly spiced. You might way to add more. In fact, if you love the pumpkin spice, I’m telling you to add more now. Just a half teaspoon or so. Maybe a whole teaspoon. Walk on the wild side.

brown butter iced pumpkin cookies

So… who is with me? Who wants to jump in a little early and make the best pumpkin cookie ever?!

brown butter iced pumpkin cookies

Pumpkin Cookies with Brown Butter Frosting

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Pumpkin Cookies with Brown Butter Frosting

These pumpkin cookies are fluffy and soft! Frosted with brown butter icing, they are the perfect fall treat. Everyone loves them.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 12 to 18 cookies
Author How Sweet Eats

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup loosely packed brown sugar
  • ¼ cup white sugar
  • 1/2 cup butter unsalted, softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 3 teaspoons vanilla extract

brown butter frosting

  • ½ cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking soda, powder, cinnamon, nutmeg and salt.
  • In the bowl of your electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin. Beat in the eggs. Beat in the vanilla extract. It may look a little curdled and that’s okay!
  • Beat in the dry ingredients until the mixture is just combined.
  • Use an ice-cream scoop (or spoon) to scoop 1.5-2 inch size scoops onto the baking sheet. I like to leave mine about 2 inches apart.
  • Bake for 13 to 17 minutes, or until the cookie is totally set, especially up top. You can even test it with a toothpick to see if it comes out clean. Let the cookies cool completely before frosting.
  • These are great made ahead of time. Store them sealed in a container or covered on a plate for a few days (if they last that long!).

brown butter frosting

  • Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely. It doesn’t have to turn solid (though that is fine too, you still want it at room temp), but just no longer warm.
  • Add the butter to the bowl of your electric mixer. Beat in the powdered sugar on low speed. Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 tablespoon at a time, until it’s creamy enough to spread.
  • Extras of this stay great sealed in the fridge!

Notes

slightly adapted from nestle

brown butter iced pumpkin cookies

Pair it with hot coffee. The best.

The post Brown Butter Iced Pumpkin Cookies. appeared first on How Sweet Eats.

Chocolate Zucchini Cake with Chocolate Cream Cheese Icing.

Chocolate zucchini cake may be the only way I’ll eat something green for dessert. Oh hi!! I’m here with another sheet cake. This one has vegetables! Does that mean we can eat it for dinner? Maybe pretend it’s good for us? Yes let’s try. So! I’ve done wacky things with zucchini before. This whole wheat […]

The post Chocolate Zucchini Cake with Chocolate Cream Cheese Icing. appeared first on How Sweet Eats.

Chocolate zucchini cake may be the only way I’ll eat something green for dessert.

chocolate zucchini cake with chocolate cream cheese frosting

Oh hi!!

I’m here with another sheet cake. This one has vegetables! Does that mean we can eat it for dinner? Maybe pretend it’s good for us?

Yes let’s try.

chocolate zucchini cake with chocolate cream cheese frosting

So! I’ve done wacky things with zucchini before. This whole wheat zucchini snack cake is excellent! It’s different from this in that it’s not quite as rich, though the topping could give this a run for its money. 

A few years ago I did make chocolate fudge zucchini cupcakes with avocado fudge frosting. Those are deeeelish. Unbeatable!

This is kind of like that, but made in cake form.

chocolate zucchini cake batter

And with, OF COURSE, cream cheese frosting. Yes, it’s the only frosting I deem worthy of eating at the moment. It’s just so darn good. You could also use mascarpone in its place. I’m making it with mascarpone on instagram stories today – go take a peek!

frosting on chocolate zucchini sheet cake

Can you believe I didn’t really care for zucchini bread (or anything like that) when I was a kid? In my defense, it wasn’t because of the vegetable – it was because of the nuts. Pretty much all zucchini breads I was served as a child had nuts in them. And I am a strict no-nuts in desserts type of person.

You know?

chocolate cream cheese icing

Okay, that has changed slightly. I mean, I just showed you a dessert with nuts on top. But still! You know what I mean. I don’t really want nuts in my classic cookies or brownies and certainly not my quick breads. No thank you. 

chocolate shavings

Eventually I did come around. I was served theeeee absolute best slice of zucchini bread and it just flipped a switch. Now I love making all the things with zucchini, be it sweet or savory. Especially come August and September when gardens are overflowing. I personally don’t grow zucchini, but I’m lucky enough to be given a bunch to put to good use. 

chocolate zucchini cake with chocolate cream cheese frosting

This is the perfect weekend cake! Make it today and snack on it for the next few days. It stays tender and moist from the zucchini, but we are also cake-in-the-fridge people so you can store it in there too. 

Mix it up mostly in one bowl, bake and make your frosting, then cover with chocolate shavings or sprinkles or something to fancy it up.

chocolate zucchini cake with chocolate cream cheese frosting

Then grab a fork!

chocolate zucchini cake with chocolate cream cheese frosting

Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting

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Chocolate Zucchini Cake with Chocolate Cream Cheese Icing

Chocolate zucchini cake is a perfect way to use up that garden zucchini! Frost with chocolate cream cheese icing and you're in heaven.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 to 12 people
Author How Sweet Eats

Ingredients

  • 2 1/2 cups grated zucchini
  • 2 cups all purpose flour
  • 1 cup sugar
  • cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup olive oil
  • 1 tablespoon vanilla extract

chocolate cream cheese frosting

  • 8 ounces cream cheese (or mascarpone!), softened
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 cup chocolate shavings, for topping

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray.
  • Grate the zucchini, place it on a towel and sprinkle it with a pinch of salt. Let it sit for 10 to 15 minutes while you make the rest of the cake.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
  • In a small bowl, whisk together the eggs, oil and vanilla extract. Whisk the wet ingredients into the dry until combined and smooth. Fold in the zucchini.
  • Spread the batter in the greased pan. Bake for 35 to 40 minutes, or until set in the center. Let cool completely before frosting. If you’d like to remove the cake from the pan before frosting, let it cool for 30 minutes in the pan then gently invert.

chocolate cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar and cocoa powder powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

Notes

adapted from simply recipes

chocolate zucchini cake with chocolate cream cheese frosting

Look at the crumb!

The post Chocolate Zucchini Cake with Chocolate Cream Cheese Icing. appeared first on How Sweet Eats.

Banana Cake with Coffee Cream Cheese Frosting.

Banana cake is happening in your kitchen this weekend! Oh my goodness. The fluffiest banana cake with coffee icing? HELLO LOVER.  I just might be the most popular person in my house right now because Max and Emilia have been begging for banana bread… so I surprised them with banana cake.  They also secretly like […]

The post Banana Cake with Coffee Cream Cheese Frosting. appeared first on How Sweet Eats.

Banana cake is happening in your kitchen this weekend!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Oh my goodness. The fluffiest banana cake with coffee icing? HELLO LOVER. 

I just might be the most popular person in my house right now because Max and Emilia have been begging for banana bread… so I surprised them with banana cake. 

They also secretly like to steal a sip of my iced coffee so they are all over the coffee frosting. Shhhhh.

We are all in looooove. Except for Eddie. Who would rather me not ruin frosting with coffee. 

But that just means more for us.

banana cake with coffee frosting

Come see me make this on instagram today!

This quarantine situation actually gave me the perfect excuse to make this cake. I mean, it’s giving me the perfect situation to do a lot of things that I’m not doing: like spring cleaning, organizing closets, going through all of my photography props, deep cleaning ever corner of the house… but no. Instead I just keep making things like brownies and cookie bars and cake.

Ever since making my banana bread with espresso glaze, I have been IN LOVE with the combination. It’s so delicious and the banana and espresso complement each other so well. 

I don’t know why I waited so long but it’s here! And you will LOVE it.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

It’s so good and kind of reminds me of my pumpkin dream cake. Just swap the pumpkin for banana, because the fluffy cream cheese frosting stays the same with one little extra addition. Which is OUT OF THIS WORLD. 

Oh my gosh yes yes yes – it’s so good.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

You probably have most of the ingredients in your pantry to make the cake. You only need two large-ish bananas too. (P.S. if you find yourself with extra bananas going bad, freeze them for recipes like these in the future!)

I like a combo of brown and white sugars in the cake, but you can use one or the other if that’s all you have. Sour cream can replace the yogurt. And of course you can add more spices to the cake or even some chocolate chips! 

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Okay now for the tricky part: the espresso powder. This is an ingredient that I do keep in my pantry for recipes like these.

And that’s the secret for the coffee cream cheese frosting. If you don’t have it, you can use instant coffee powder. If you don’t have that, you can try adding 1 tablespoon of strongly brewed coffee, but it may not add quite as much flavor.

And if you don’t have any of those, guess what?

JUST LEAVE IT OUT!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Yes – the frosting will be totally fine and still fantastic because cream cheese is what dreams are made of. So wonderful and creamy and rich and decadent.

Plus, cream cheese frosting is amazing with banana bread so you’re really not missing much. You can always order a jar of espresso frosting and make the coffee flavored icing at another time!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

This square makes me so ridiculously happy.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

I just love a sheet cake like this because it lasts. It’s not like banana bread which somehow disappears in 34 seconds in our house. This one is a bit more rich and decadent. It serves a crowd, otherwise known as your family that you’re with in your house for the foreseeable future. It travels well, you can bake it ahead of time and it tastes freaking fantastic.

Plus, it’s sort of cute!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Banana Cake with Coffee Cream Cheese Frosting

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Banana Cake with Coffee Cream Cheese Frosting

This banana cake is a delicious twist on banana bread! Covered with espresso cream cheese frosting, it’s an easy and wonderful treat.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 to 12 people
Author How Sweet Eats

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • ¾ cup loosely packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 to 3 large bananas, mashed
  • ½ cup plain greek yogurt

espresso cream cheese frosting

  • 1 8- ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 baking sheet or dish with nonstick spray.
  • In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
  • In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Beat in the mashed bananas and yogurt until combined.
  • Stir in the dry ingredients on low speed, scraping down the sides if needed, until just combined. Don’t over mix!
  • Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes, or until a tester inserted in the center comes out clean.
  • espresso cream cheese frosting
  • Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

Notes

adapted from this pumpkin cake and this banana cake

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Perfect bite.

The post Banana Cake with Coffee Cream Cheese Frosting. appeared first on How Sweet Eats.

Hot Cocoa Cake with Whipped Marshmallow.

Happy hot cocoa cake day! Or should we (un)officially call this Christmas cake day? You know how much I love a Christmas cake. Which is funny since I hate baking cakes. It’s definitely not a passion of mine. When it comes to a Christmas cake though? I’m so there. Two years ago I made the […]

The post Hot Cocoa Cake with Whipped Marshmallow. appeared first on How Sweet Eats.

Happy hot cocoa cake day!

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Or should we (un)officially call this Christmas cake day?

You know how much I love a Christmas cake.

layered frosted chocolate cake

Which is funny since I hate baking cakes. It’s definitely not a passion of mine. When it comes to a Christmas cake though? I’m so there.

Two years ago I made the white sparkle Christmas cake. It has been such a favorite with you guys, something many of you have turned into a tradition now!

Last year, I made a pink peppermint cake. I’m all about that pink peppermint life. It’s fun and festive and whimsical. Looks like a cake straight out of The Grinch! If you are (or know) a peppermint lover, that’s for you.

whipped marshmallow

Let’s take a moment to pray at the altar of whipped marshmallow.

I mean LOOK AT THIS.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

So I figured it was high time to do a CHOCOLATE Christmas cake. I almost did the hot cocoa cake last year, but pink peppermint won out. We’re here this year with the most decadent, lovely cake for all the chocolate lovers.

That’s definitely me and I’m raising both hands. 

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Isn’t it a beauty?! It’s easy too! 

I mean, sure, it’s high maintenance. But there is no slicing weird layers or anything. Nothing overly complicated, just the preparation of a few recipes (cake, frosting, marshmallow) and assembly.

Trust me, if I can do this, you can totally do it. Promise. Pinky swear.

LYLAS. 

Bonus points if you know that last one.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

The cake is a super rich chocolatey cake that is light at the same time. Does that make sense? With a chocolate frosting that is to die for. 

A chocolate cream cheese frosting, because I just can’t resist. I KNOW. This is the millionth time in 2019 that I’ve made a version of cream cheese frosting. But FYI, it’s the most incredible frosting around.

All my life, THIS has been my favorite kind of cake. I wasn’t a huge cake lover growing up and I’ve actually never loved frosting (aside from cream cheese frosting… obvs). For any birthday, or anytime that a cake was warranted, I chose something like this. My mom would always ask what kind of cake I wanted and my response was robotic: “chocolate fudge cake with the dark chocolate fudge icing. You know, the dark chocolate kind.”

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Both mother lovett and my mom made a delish chocolate frosting, but it was lighter in appearance and I wanted FUDGE.

So here we are!

At a super fudgy chocolate cake (thanks Ina) with super fudgy chocolate frosting. 

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

The topping may be my favorite part. I accidentally typed “party,” so I may as well tell you that it may be my favorite party too. 

It’s so light and fluffy. It’s sweet, but it’s light enough in texture that it cuts the richness of the cake. This is the whipped marshmallow that I’ve used on my peanut butter cheesecake. So I know just how well it cuts the richness of desserts. 

The cloud-like texture is also something to write home about and it isn’t very complicated either.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

And the entire cake reminds me of my toasted marshmallow cream hot chocolate, which is literally like dessert in a mug. It’s decadent.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

It’s the perfect cake to celebrate the season. Or the perfect cake to celebrate your birthday! Or the perfect cake to celebrate a random winter Saturday. Because you can freeze half and you’re good to go.

Or you can share half with a friend, which let’s be real, may be the best way to make friends ever. Try it!

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Hot Cocoa Cake

Hot Cocoa Cake with Whipped Marshmallow

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

cocoa cake

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee

chocolate cream cheese frosting

  • 3 8-ounce blocks of cold cream cheese
  • 3/4 cup unsweetened cocoa powder
  • 3 1/2 cups powdered sugar
  • 2 1/2 ounces milk chocolate, (melted and cooled)
  • 1 tablespoons vanilla extract

whipped marshmallow

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

cocoa cake

  1. Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray – make sure it’s the kind that has the flour in the spray!
  2. In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
  3. In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
  4. Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
  5. I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
  6. When you’re ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
  7. Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you’re ready!
  8. We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.

chocolate cream cheese frosting

  1. In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.

whipped marshmallow

  1. To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
  2. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  3. Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
  4. Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!

cocoa cake layers from ina

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

What.a.looker.

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