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Pumpkin Bundt Cake with Maple Praline Glaze

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Halloween may be over but pumpkin season is still in full swing and I am here for it. While many of us are already beginning to pull out Christmas decorations, we can still enjoy the best of pumpkin season with this cake. Now, I may be late to the pumpkin party this year, but I’m bringing you a recipe that is a total fall comfort bake. My pumpkin bundt cake with maple praline glaze is absolutely delicious.  It’s perfect for a snack cake, as well as making a beautiful addition to your Thanksgiving spread.

Pumpkin Bundt

Perfectly spiced with cinnamon, ginger, nutmeg and cloves, my pumpkin bundt cake is soft and tender from pumpkin purée and sour cream. The maple praline glaze tastes like pralines in glaze form, flavored with butter, real maple syrup and vanilla. Of course it wouldn’t be like a real praline without crunchy toasted pecans sprinkled on top. This cake is easy to prepare and will stay moist and amazing for a few days on the counter. I think it’s better the day after it’s baked. Eaten warm from the oven or a couple days later, this cake is super delicious.

Pumpkin Bundt

Bundt Cakes and Preparing the Pan

To avoid a major sticking bundt cake disaster, you want to make sure you have a good quality non-stick bundt pan. I use this one by Nordic Ware. Cakes come perfectly out of it every time. Another necessary way to keep cakes from sticking to the pan is to make sure the pan is greased and floured, or to use a baking spray with flour in it. I prepare my pan by brushing the pan with softened butter, making sure to get all of the nooks and crannies as well as the center baking core. Then, liberally sprinkle with flour, hold it up and tap and rotate it so that the flour coats all surfaces. Get rid of the excess flour by tapping out the excess over the sink or garbage can.

Pumpkin Bundt

How to make the pumpkin bundt cake

Flour, baking powder, baking soda, salt, and spices get whisked together in a large bowl. Butter gets beaten with granulated and brown sugar until light and fluffy. Eggs are added one at a time until incorporated, followed by the pumpkin purée and vanilla extract. At this time, the mixture could look a bit curdled. There’s a lot of liquid in there. But no worries, it will come together. The flour mixture is added, alternated with the sour cream and ending with the flour mixture, stopping to scrape the bowl a few times to ensure everything is being properly mixed. When all the flour has been added, give the batter one final stir to ensure everything is fully incorporated. The batter is spread evenly into the cake pan and baked.

Bake the cake until a skewer come out with a few dry crumbs. If the cake still looks wet on top, bake until the batter looks set, otherwise you could end up with a gooey layer on the bottom of your cake when it’s turned out of the pan.

Pumpkin Bundt Cake

How to make the glaze

This glaze is prepared a bit differently than most glazes. Maple syrup and butter are melted together in a saucepan on the stove. Sifted confectioners sugar is whisked in, followed by the extracts. Whisk until the glaze is smooth.  The glaze is immediately poured onto the just warm or room temperature cake. The glaze does harden quickly and is similar in texture to a praline. So, so yummy. This stuff is addictive on its own. Sprinkle with toasted pecans while the glaze is still wet.

Pumpkin Bundt

If you make my pumpkin bundt cake with maple praline glaze, let me know! Tag me on Instagram so I can see your creations!

Enjoy!

Ash xx

For more delicious fall bakes, check out these recipes:

Caramel Apple Coffee Cake

Pumpkin Cream Cheese Muffins

Chai Spiced Apple Cranberry Pie

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Pumpkin Bundt Cake with Maple Praline Glaze

Perfectly spiced pumpkin bundt cake with a maple praline glaze topped with toasted pecans.
Prep Time15 mins
Cook Time50 mins
Servings: 12 servings

Ingredients

Pumpkin Bundt Cake

  • 3 cups (370g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cinnamon
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 cup (230g) unsalted butter, room temperature
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 5 large eggs, room temperature
  • 1 can (425g) pumpkin purée
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (170g) sour cream, room temperature

Maple Praline Glaze

  • 3 tablespoons unsalted butter
  • 1/4 cup (78g) real maple syrup
  • 1 cup (114g) confectioners sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon maple extract, optional
  • 1/3 cup (50g) pecans, chopped and toasted

Instructions

  • Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
  • Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
  • Add in the pumpkin purée and the vanilla extract.
  • Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
  • Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
  • Spoon the batter into the pan and spread the batter out evenly.
  • Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
  • Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
  • In a medium saucepan combine the butter and maple syrup. Whisk until melted.
  • Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
  • Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

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There’s a little tea shop towards downtown St. Louis that has the best Earl Grey tea. Even better, the tea and the scones there remind me of my travels in England. I’m more into coffee than tea, but I do enjoy chai regularly and in the colder months Earl Grey is one of my favorites.  My Earl Grey cake with honey buttercream and blackberry caramel is perfect for tea lovers (and even non tea lovers!) in your life. Flavored with orange zest and Earl Grey tea, this cake is tender and moist. It’s filled and topped with light and silky honey Swiss meringue buttercream, and topped with blackberry caramel sauce, fresh figs, blackberries and sugar blossoms.

Earl Grey Cake

What is Earl Grey tea?

Earl Grey is most commonly a black tea flavored with bergamot, orange and other citrus depending on the blend. Sometimes there’s also lavender, rose petals or cornflowers found in some blends. But the bergamot is what makes Earl Grey distinctively Earl Grey. Earl Grey is used in baking often for it’s unique, delicious flavor and as it pairs well many different flavors.

Earl Grey Cake

Blackberry Caramel

Recently, I discovered the amazingness of fruit caramel. Essentially it is fruit purée mixed into caramel. Nearly any fruit can be used (blackberry, orange, strawberry are my personal favorites) and like traditional caramel sauce, it’s made fairly quickly and can be stored in the fridge to use on ice cream, pancakes, cocktails and more. It’s an absolutely fabulous way to add color and flavor to a drip cake, or filling, and really amp up a caramel sauce.

You don’t have to remove the seeds or pulp from the blackberries, but strained blackberry purée will give you a smooth caramel that is easiest and prettiest to use on a drip cake. Purée the blackberries in a blender. You can add a tablespoon or two of water if the berries are having a tough time fully blending. Strain the blackberries through a fine mesh sieve, getting out as much purée as possible. There should be about one-ish tablespoon of seeds and pulp left after straining. Combine the sugar and caramel in a saucepan on the stove and let it cook until amber in color. Remove the caramel from the heat and whisk in the strained purée. If the caramel clumps up a bit, place the saucepan back on the stove on low heat and whisk until smooth and melted.  Cool the caramel at room temperature.

Earl Grey Cake

How to make Earl Grey cake

This cake. It was so good, that after doing the first recipe test for the cake, my whole family ate it warm out of the oven. Even my littles, who don’t like tea at all. It’s soft and delicate with a tender, tight crumb and fragrant of Earl Grey and orange.

To get ample Earl Grey flavor, the tea is steeped in milk. This is way to get concentrated Earl Grey flavor without having to load the cake with tea leaves. Finely ground tea is also added to the batter as well as orange zest for ample flavor.

Butter is mixed into the dry ingredients until the mixture resembles coarse bread crumbs. Mixing the butter into the dry ingredients coats the flour, preventing too much gluten formation. Then, a small amount of the milk mixture is added, just until the dry ingredients are *just* moistened and the mixture is beaten on medium-high for two full minutes until lightened in color, and thick like soft-serve ice cream. This mixing is crucial as it helps to form the structure of your cake. The remaining wet ingredients are added in three parts. The cake batter will be a bit on the thicker side.

Earl Grey Cake

You will also notice, a scale is also required for this recipe. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

I also do not recommend using this recipe for cupcakes. This recipe is designed to bake up somewhat flat, and is also more compact, particularly for layer cakes. This recipe makes 3-8″ layers or 2-8″ taller layers that can be torted.

Honey Swiss meringue buttercream

Egg whites, honey, and granulated sugar are heated in a bowl over a pot of simmering water. This process is to cook the egg whites and melt the sugar all while whisking continuously to avoid any scrambling. Once the egg white mixture reaches 160F, it is strained through a sieve into a stand mixer mixing bowl and using the whisk attachment, beaten until stiff peaks form and the bowl is room temperature to touch. At this point, softened butter is popped in piece by piece and then, and you leave it to mix on low for a bit. It’s important to mix on low as to not incorporate air. Incorporating air into your buttercream can cause and contribute to cake disasters, such as blow-outs, air bubbles and sinking.

Earl Grey Cake

It’s quite possible your buttercream will look curdled, or super deflated. Keep mixing and it will come together into creamy, silky and smooth Swiss meringue buttercream. Mixing the buttercream on low for a while allows it to fully incorporate, and eliminates air pockets – which is super important if you’re making a fondant covered cake. It also helps creates that super silky, creamy texture. Add in the salt and vanilla and it’s ready to be used.

Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. I always chill my cakes before layering and filling. Less likely chance they’ll split or fall apart, and they’re easier to handle. Refrigerating well-wrapped cakes WILL NOT dry them out. More on that in a future post.

Once you have filled and frosted your cake, pipe on the blackberry caramel around the edges of the cake. The caramel will also act as a glue for the berries and figs that will go on top. I used fresh figs and blackberries for this cake as they go well with Earl Grey, but you can totally use any combination of fruit you would like. I also added some sugar blossoms to fill in some areas and make it a bit more tea time ready.

Earl Grey Cake

I hope that you enjoy this cake as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Earl Grey Cake
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Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Orange flecked Earl Grey cake filled and frosted with honey Swiss meringue buttercream with a blackberry caramel drip. Topped with fresh fruit and sugar blossoms.
Course: Dessert
Servings: 3 - 8" cakes

Ingredients

Earl Grey Cake

  • 16 oz (490ml) whole milk
  • 6 tea bags Earl Grey tea or 4 tablespoons of looseleaf tea
  • 4 large eggs, room temperature
  • 2 oz (57g) canola oil
  • 1 tablespoon pure vanilla extract
  • 14 oz (397g) cake flour
  • 14 oz (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons Earl Grey tea, finely ground
  • Zest of one large orange
  • 8 ounces (226g) unsalted butter, room temperature

Blackberry Caramel

  • 1 cup (170g) fresh blackberries
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons water

Honey Swiss Meringue Buttercream

  • 9-10 (300 grams) egg whites
  • 1 ¼ cups (250g) honey
  • 1 ¼ cups (250g) granulated sugar
  • 3 ½ cups (793g) unsalted butter, room temperature
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • Fresh blackberries and figs
  • Candied oranges, optional

Instructions

Make the Earl Grey Cake

  • Heat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • In a medium saucepan, bring the milk to simmer until bubbles just start to form around the outside. Remove the saucepan from the heat.
  • Place the 6 tea bags into the hot milk and push them down with a spatula to submerge them.
  • Let the tea bags steep in the milk for 30 minutes.
  • Remove the tea bags, wrapping each around the end of a wooden spoon to get as much milk out as possible.
  • Measure out 12 oz/355ml of the tea milk into a measuring cup. If you don't have exactly 12oz, use regular milk to top it off.
  • To the tea milk mixture, add the eggs, oil and vanilla and whisk to combine.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, salt, tea and orange zest. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter pieces, a few pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, slowly pour some of the milk/egg mixture into the bowl JUST to moisten the ingredients, about 4 oz or 1/2 cup of liquid.
  • Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color. Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap the cakes in plastic wrap and chill in the refrigerator a couple hours to firm up.

Make the blackberry caramel

  • Place blackberries in the bowl of a food processor and process until pureed. Strain through a fine mesh sieve set over a medium bowl, getting as much from the pulp as you can. Discard the solids.
  • In a medium sized saucepan, combine the sugar and the water. Stir just until combined. 
  • Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a rich amber color. Take the mixture off the heat to stop the cooking process.
  • Whisk in the blackberry purée. If the caramel seizes, put in back on the stove on low heat, and whisk until smooth.
  • Let the caramel cool in the pan for 10 minutes before transferring to a glass jar to cool completely.

Make the honey Swiss meringue buttercream

  • Weigh out egg whites, honey, and granulated sugar together in a non-reactive bowl, clip a candy thermometer onto the side of the bowl and place over a pot of simmering (not boiling) water, whisking constantly and gently until temperature reaches 160F.  
  • Using a sieve, strain the egg white/sugar mixture into the bowl of a stand mixer.
  • Mix on medium speed with the whisk attachment until the mixture is glossy, reaches stiff peaks and the outside of the bowl is no longer warm. You cannot add butter to the bowl if it is warm or the butter will just melt when added.
  • Once the mixture reaches stiff peaks, switch out the whisk attachment for the paddle attachment and begin mixing on low speed.
  • Add the softened butter cubes, a couple at a time, until incorporated. Now, just let it mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
  • The buttercream is ready when it is smooth, satiny and creamy. Keep mixing on low and add the salt and flavorings. Mix until everything is fully incorporated.  

Caramel Apple Cupcakes

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If ever there was THE perfect back to school, It’s Almost Fall, Y’all, sort of treat, it’s most certainly these caramel apple cupcakes. Fall may not be here yet, but it’s right around the corner and that’s close enough for me. It’s my favorite time of year so it’s never too early to pull out all the fall and Halloween decorations in my house. It’s also not too early to dive into fall baking, and this year my caramel apple cupcakes are first on the list.  Apple spice cupcakes are filled with a salted caramel apple compote, and topped with brown butter cream cheese frosting, salted caramel drizzle and rolled in roasted, salted peanuts. SO good.

Caramel Apple Cupcakes

How to make the apple spice cupcakes

The ingredient that makes these apple spice cupcakes super moist is unsweetened applesauce. Fall spices – cinnamon, nutmeg and cloves makes the cupcakes super flavorful. Like an apple pie in a cupcake. Butter is beaten with brown and granulated sugar until light and creamy, followed by two eggs. After the eggs, and vanilla are incorporated, the batter may look a little curdled. It’s totally ok, keep going. Flour and applesauce are added to the batter alternatively, and the batter is given a final mix with a spatula to ensure everything is incorporated thoroughly.

This batter makes exactly 12 cupcakes. You will use all the batter, so be sure to scrape down the bowl to get every bit of it. After the cupcakes are baked, allow them to cool before adding the apple compote filling.

Caramel Apple Cupcakes

How to make the salted caramel apple compote

This filling is so good, it’s hard to not just eat it all out of the pan. And when it’s cooking, your home will smell incredible. You can use any apples you wish in this recipe, but I recommend using apples that don’t get mushy. I’ve used Honeycrisp and Granny Smith apples because they’re my favorites to bake with. Dice the apples pretty fine -1/2″ or a bit smaller. You want these apples to be to fit in the cupcakes. The diced apples are mixed with a bit of lemon juice so that they don’t brown while preparing the caramel mixture. Butter and salted caramel sauce are melted together in a saucepan. Cinnamon and salt are whisked in, followed by the apples. The apples cook in the salted caramel sauce until the sauce has thickened, and the apples are tender, about 5-8 minutes. Cool to room temperature before using. I will admit, these cupcakes with the apple compote still warm in the center are amazing. But, too warm and the filling could melt the frosting.

To fill the cupcakes with the compote, use sharp paring knife to cut a hole out of the top of each cupcake, while cutting down into the cupcake at an angle, about an 1″ – 1 1/2″. Don’t cut all the way down to the bottom of the wrapper or the filling will fall out. The piece you remove from coring the cupcakes should be a cone shape. Cut the bottom off of the cone, leaving a flat disc. Fill the cupcakes with the compote to the top, then place on the cupcake “lid”.

Caramel Apple Cupcakes

How to make the brown butter frosting

I firmly believe that brown butter makes all baked goods taste better, and this brown butter cream cheese frosting is no exception. Brown the butter and let it cool until semi-solid, where it’s cooled, opaque and similar to a thick paste when stirred. The brown butter is whipped with the cream cheese until light and fluffy, and confectioner’s sugar is added a cup at a time. This is to avoid confectioner’s sugar from flying everywhere. Vanilla and salt are added, and the frosting is whipped on medium speed for 3-5 minutes, until the frosting is light and fluffy.

I used an ice cream scoop to place equal amounts of frosting onto the cupcakes. Use an offset spatula to spread out the frosting to the edges of the cupcake, but also while keeping the dome shape. The dome shape gives these more of an apple-like look.

Caramel Apple Cupcakes

Finishing touches

Roll the sides of the cupcakes through the chopped peanuts to coat. The peanuts are my homage to those store bought caramel apples my kiddos love. You can use any nut you like here – pecans are really good with these, or you can omit them altogether if there’s an allergy.

Drizzle the cupcakes with salted caramel sauce. Pop a popsicle stick, lollypop stick or cake pop stick in the center of the cupcakes, and serve. The cupcakes should be stored in the refrigerator due to the cream cheese frosting, but serve at room temperature.

Caramel Apple Cupcakes

Enjoy!

Ash xx

For more autumn inspired recipes, check out these posts:

Caramel Apple Coffee Cake

Pumpkin Cream Cheese Muffins

Brown Butter Maple Pecan Cookies

Caramel Apple Cupcakes
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Caramel Apple Cupcakes

Apple spice cupcakes filled with a caramel apple compote and topped with brown butter cream cheese frosting, salted caramel and roasted peanuts
Prep Time40 mins
Cook Time18 mins
Total Time58 mins
Course: Dessert
Servings: 12 servings

Ingredients

Salted Caramel

  • 1 cup (200g) granulated sugar
  • 1/4 cup (59ml) water
  • 6 tablespoons unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt

Apple Spice Cupcakes

  • 1½ cups (185g) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (191g) unsweetened applesauce

Caramel Apple Compote

  • 2 cups apples, diced in small pieces I used two medium Granny Smith apples.
  • 1 teaspoon lemon juice
  • 2 tablespoon unsalted butter
  • 3 tablespoons salted caramel sauce
  • 1/8 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon pure vanilla extract

Brown Butter Cream Cheese Frosting

  • 1/2 cup (115g) unsalted butter
  • 1 cup (8oz/227) cream cheese, room temp
  • 4 cups confectioner's sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 1 salted caramel sauce
  • 3/4 cup roasted, salted peanuts, finely chopped

Instructions

Make the salted caramel

  • In a medium sized saucepan, combine the sugar and the water. Stir just until combined. 
  • Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a rich amber color. Take the mixture off the heat to stop the cooking process.
  • Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added. 
  • Whisk in the heavy cream, followed by the vanilla and the salt until smooth.
  • Let the caramel cool in the pan for 10 minutes before transferring to a glass jar to cool completely.

Make the apple spice cupcakes

  • Heat the oven to 350F. Line a 12-cup muffin pan with cupcake liners.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and whisk to combine. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and brown sugar. Beat on medium speed for 4-5 minutes until light and fluffy.
  • Add the eggs, one at a time, beating until they're fully mixed in. Scrape down the sides and up the bottom of the bowl with a rubber spatula after each addition. Beat in the vanilla extract.
  • Add the flour mixture into the mixer in three additions, alternating with the applesauce in two additions. Start and end with the flour. Mix until just combined. 
  • Scrape down the sides and up the bottom of the bowl with a rubber spatula to ensure everything is fully mixed and incorporated.
  • Divide the batter into the liners. You will use every bit of this batter. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling.

Make the caramel apple compote filling

  • While the cupcakes cool, make the apple compote. Combine the diced apples and lemon juice, and stir to combine.
  • In a skillet over medium-low heat, combine the butter and the caramel and cook until melted and bubbling. Whisk in the salt and cinnamon.
  • Add the apples to the caramel mixture. Cook until the apples have softened, and are a bit translucent, and the sauce has thickened, about 5-6 minutes. Allow the mixture to cool completely.

Make the brown butter cream cheese frosting

  • Place the butter in a light-colored skillet. Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally.
  • After 5-8 minutes, the butter will begin browning. There will be lightly browned specks forming at the bottom of the pan and it will have a nutty aroma.
  • Once browned to an amber color, remove from heat immediately and allow the butter to cool until solid, but still soft, like a thick paste.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, and the cream cheese. Mix until thoroughly combined.
  • Mix in the confectioner's sugar, a cup at a time, mixing after each addition until combined.
  • Add the salt and the vanilla.
  • Turn the mixer up to medium speed, and whip for 3 minutes. Scrape the bottom and sides of the bowl. Whip again for another 2 minutes.

Assemble the cupcakes

  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the apple filling. The piece you removed will be the shape of a cone.
  • Spoon the apple mixture inside each carved out cupcake. Fill the cupcake with apple filling to the top. Slice off the pointy end of the cone piece you removed so that it can fit on top of the filling. Place on top of the filling.
  • Use a large ice cream scoop to scoop heaping portions of the frosting onto each of the cupcakes.
  • Use a small, offset spatula to smooth out the frosting to the edges, while still maintaining the dome shape.
  • Place the peanuts in a shallow bowl. Roll the sides of the cupcakes through the peanuts.
  • Drizzle the salted caramel sauce over the cupcakes. Insert a popsicle stick or cake pop stick into the center, and serve.

Notes

These cupcakes can be stored in the refrigerator for 3 days. Serve at room temperature.

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

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It’s my birthday! So I’m celebrating with funfetti vanilla cupcakes with chocolate fudge frosting. Yellow cake and chocolate frosting is the quintessential birthday cake I grew up with, as so many of us have, and it’s a nostalgic combination I make for birthdays year after year. These funfetti vanilla cupcakes are deliciously soft, moist and full of vanilla flavor. The chocolate fudge frosting is light but rich, super chocolatey and creamy delicious. And we can’t forget, it’s not a true birthday cupcake unless there are lots and lots of sprinkles!

Vanilla Funfetti Cupcakes

How to make funfetti cupcakes

These funfetti vanilla cupcakes are tender, buttery, and moist with a tight, delicate crumb. I’ve loaded these cupcakes with vanilla bean paste, but these are also great with almond extract. They’re the perfect go-to vanilla cupcake. Pop in some sprinkles and they’re the perfect funfetti cupcake.

These cupcakes are quick and easy to prepare. They use my favorite mixing methods, the reverse creaming method. Check out my Strawberry Rose Buttermilk Cake for more information on the reverse creaming method. Room temperature ingredients are key to a perfect cupcake. The egg, egg white, oil and vanilla bean paste are combined together in bowl and lightly beaten, to mix.  The dry ingredients – cake flour, sugar, baking powder and salt – are  mixed together in the bowl of a stand mixer. Room temperature butter is mixed into the dry ingredients until the mixture resembles coarse breadcrumbs. The milk is added just until the flour mixture is moistened, then the batter is whipped for a full 90 seconds. This aerates and stabilizes the batter for fluffy cupcakes.

Vanilla Funfetti Cupcakes

The remaining milk is mixed in with the egg/oil mixture. The egg/oil mixture is added to the batter in two additions, scraping the bowl after each addition. Be sure to scrape the bowl when noted to make sure the ingredients are being thoroughly incorporated. Fold in the sprinkles of your choice. Divide the batter between the cupcake liners, filling about 2/3 of the way full. The cupcakes are baked a slightly lower temperature at 325F, so that bottoms and sides of the cupcakes don’t get over baked while the middle is still baking. Do not over bake.

Vanilla Funfetti Cupcakes

This cupcake recipe is super versatile. They’re soft and fluffy, but still stable enough for a variety of fillings and frostings. The baked cupcakes will keep for 3 days at room temperature in an airtight container. I do not recommend refrigerating these, as I don’ t recommend refrigerating scratch cupcakes in general. Unless they’re individually wrapped, I find that they dry out a bit to much.

How to make the chocolate fudge frosting

This super chocolatey frosting is super light and creamy. There’s lots of chocolate in it, but whipping the butter and the confectioner’s sugar first, then whipping the buttercream after the chocolate is added ensures a light and creamy frosting, rather than a dense and cloying frosting. It’s so good, it’s hard to not just eat it out of the bowl with spoon.

Vanilla Funfetti Cupcakes

I like to use bittersweet chocolate in my frosting to offset the sweetness from the confectioner’s sugar. Choose a quality bittersweet chocolate that you like, because the chocolate flavor is front and center. Melt the chocolate in the microwave or over a double broiler until the chocolate is melted and smooth, and let it cool to room temperature. While the chocolate is cooling, whip the butter and the confectioner’s sugar until super light and creamy. Add in the cooled chocolate, and beat again until combined. Add in the vanilla, milk and salt and beat on medium speed until light, creamy and thoroughly mixed. I like to whip the frosting for 3-5 minutes or so to get it really light and fluffy. Spread or pipe the buttercream onto the cooled cupcakes and top with your favorite sprinkles. Enjoy!

Vanilla Funfetti Cupcakes

For more cake and cupcake recipes, check out these posts:

Black Forest Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Chocolate Stout Cake with Irish Cream Buttercream

 

Vanilla Funfetti Cupcakes
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0 from 0 votes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Buttery, tender and moist vanilla bean funfetti cupcakes topped with creamy, and decadent chocolate fudge frosting
Course: Dessert
Servings: 12 cupcakes

Ingredients

Vanilla Funfetti Cupcakes

  • 1/2 cup (119g) whole milk, room temperature
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 2 teaspoons pure vanilla bean paste
  • 2 tablespoons (26g) canola oil
  • 5 tablespoons unsalted butter, room temperature
  • 1 1/2 cups (175g) cake flour
  • 3/4 cups (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup sprinkles

Chocolate Fudge Frosting

  • 1 cup (170g) bittersweet chocolate, chopped or chips
  • 1 cup (226g) unsalted butter, cubed and softened
  • 1 3/4 cup (210g) confectioner's sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk or cream

Instructions

Vanilla Funfetti Cupcakes

  • Heat the oven to 325F. Line two cupcake pans with paper liners and set aside.
  • In a measuring cup, combine the egg, egg white, vanilla and oil. Whisk to combine.
  • In the bowl of a mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt and mix on low speed for a minute to combine.
  • With the mixer still running, add in the softened butter pieces. Mix on low speed until the mixture resembles coarse crumbs. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, slowly pour in the milk, mixing JUST until the flour mixture is moistened. You will not use all the milk at this time. Pour the remaining milk into the bowl with the eggs and oil, and whisk to combine. Set aside.
  • Turn the mixer speed to medium and whip for a full 90 seconds. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the egg/oil/remaining milk mixture in two additions, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula.
  • Fold in the sprinkles. Evenly divide the batter among the cupcake liners, 2/3 full.
  • Bake the cupcakes for 18-22 minutes, until a toothpick comes out with a crumb or two when inserted in the center of the cupcake. Don't over bake.
  • Place the baked cupcakes on wire racks to cool for 2 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.

Chocolate Fudge Frosting

  • Place the chocolate in a microwave-safe bowl and microwave for 30 seconds.  Stir well.  Return the chocolate to the microwave and heat for another 15 seconds and stir again. 
  • Continue heating the chocolate for 15 seconds, stirring after each increment, until chocolate is completely melted and smooth.  Let the chocolate cool to room temperature.
  • Combine the softened butter and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix on low speed for one minute. Turn the speed to medium and beat for 5 minutes, stopping to scrape the bowl every so often.
  • On low speed, add the cooled, melted chocolate. Mix for a minute, until everything is incorporated. Scrape down the sides and bottom of the bowl.
  • Add the salt, vanilla and milk. Increase the mixer speed to medium, and whip for 5 minutes. Scrape down the sides and bottom of the bowl.
  • Pipe or spread the frosting onto the cooled cupcakes. Decorate with sprinkles.

Notes

Baked and frosted cupcakes can be stored for up to 3 days at room temperature in an airtight container. 
 

Strawberry Rose Buttermilk Cake

By 3 Comments

Whenever I ask you guys what kind of recipes you want to see on the blog, more often than not, the request is for my cake recipes. As many of you know, I ran a wedding cake business up until the end of 2019. It was a lot of fun (and a lot of hard work) and I built a super successful business, but decided it was time to take a break to be able to spend more time with my family as well as blog and teach cake decorating full-time. The cake recipes I share here are mostly ones that I used for my business, tried and true client favorites that I have made for years. This strawberry rose buttermilk cake is a recipe I have made many, many, many times and is always a favorite.

Strawberry Rose Buttermilk Cake

My strawberry rose buttermilk cake is one of those cakes that combines flavors in such a way that they’re balanced, and light but straightforward in flavor. This cake is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake.

Strawberry Rose Buttermilk Cake

About the mixing method

Let me tell you – this buttermilk cake is a KEEPER. It’s the perfect foundation for most fillings and frostings, and it makes for beautiful layer cakes. This buttermilk cake is mixed using the reverse creaming, or two stage method. Reverse creaming cakes have a tighter, more delicate and soft crumb. They tend to be more compact, with less of a rise compared to creamed cakes, and have a melt-in-your-mouth texture. Reverse creaming cakes can be delicate, so they are easiest to layer, carve, stack, etc. when they are chilled. The reverse creaming method gives me exactly what I’m looking for in a white/yellow cake base. This method of creaming and my recipe is partly adapted by Rose Levy Beranbaum’s The Cake Bible. In recent years, I’ve used a recipe I adapted from my dear friend, Liz over at Sugar Geek Show, from her book Artisan Cake Company’s Visual Guide to Cake Decorating, which is also an adapted recipe from The Cake Bible.

Check out Sugar Geek Show’s Cake Decorating Basics tutorials for beginners.

Strawberry Rose Buttermilk Cake

How to make the buttermilk cake

If you haven’t made a cake using this method, don’t be afraid of it. It’s super easy if you follow the notes on the stages of batter texture along the way in the recipe. And, while we’ve been conditioned to “mix until just combined” or “don’t over mix” so that we don’t over develop the gluten which would result in a tough cake, those rules don’t apply the same in this cake. In the instructions, butter is mixed into the dry ingredients until the mixture resembles coarse bread crumbs. Mixing the butter into the dry ingredients coats the flour, preventing too much gluten formation.

Then, a small amount of liquid is added, just until the dry ingredients are *just* moistened and the mixture is beaten on medium-high for two full minutes until lightened in color, and thick like soft-serve ice cream. This mixing is crucial as it helps to form the structure of your cake. The remaining wet ingredients are added in three parts. The cake batter will be a bit on the thicker side.

Strawberry Rose Buttermilk Cake

You will also notice that this recipe doesn’t have baking soda, but uses all baking powder instead. A bit unusual considering there is an acidic ingredient – buttermilk. Baking soda neutralizes the acid in the buttermilk, and also contributes to the rise of the cake. Too much acid can prevent the cake from developing the proper structure, but also can prevent it from browning. So, why did I skip on the baking soda then? Neutralizing the buttermilk also tames the flavor.  I wanted full buttermilk flavor. This cake is not too acidic without the baking soda so it browns well and rises properly.

For this recipe, a scale is also required. Scratch cakes can be tricky to make sometimes, and the baking science is very important in the making and baking of scratch cake. We need cakes to be consistent in taste and texture, and bake up with no problems – no sinking, no overflowing, no rubbery layers, etc. A scale is key in getting consistent results. I use this one from Amazon. This recipe will not work if you convert it to volume (cups) measurements.

Strawberry Rose Buttermilk Cake

I also do not recommend using this recipe for cupcakes. This recipe is designed to bake up somewhat flat, and is also more compact. I use a different, slightly less delicate recipe for cupcakes (it’s ah-mazing) that can accompany all sorts of fillings and frostings that I’ll share soon.

About the Italian meringue buttercream

For this cake, I opted to use velvety smooth Italian meringue buttercream. My how-to post for Italian meringue buttercream can be found here. The strawberry buttercream is super fruity, silky and smooth, with just a hint of rose water. To really get a super concentrated strawberry flavor, I recommend using a jam (homemade or store bought) over a puree. Purees aren’t as concentrated in flavor and can be a bit watery. I’ve provided my strawberry reduction jam in the recipe. Really, strawberries and rose go together like peanut butter and jelly. They compliment each other really well and are amazing when paired with the buttermilk cake. However, you can omit the rosewater if you wish- this cake will still be amazing.

Strawberry Rose Buttermilk Cake

I decorated my strawberry rose buttermilk cake with fresh strawberries and edible dried rose petals. I love the delicate, romantic look of it.

In the pictures of the cake in this post, the cake was sliced while it was slightly chilled. Cutting a chilled cake allows for the cake to not fall apart when cutting it, but also it makes for neat and tidy slices. Serve the cake at room temperature.

For more cake and cupcake recipes, check out these recipes:

Black Forest Cupcakes

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Chocolate Stout Cake

Strawberry Rose Buttermilk Cake
Print Recipe
5 from 2 votes

Strawberry Rose Buttermilk Cake

This strawberry rose buttermilk is super fruity from the strawberries, and slightly floral from the rosewater, with a deep flavor and a bit of a tang from the super moist, and tender vanilla buttermilk cake. 
This recipe yields 2-8" cakes, both just under 2" tall. For a loftier 3-layer cake, make a batch and a half.
Prep Time1 hr 30 mins
Cook Time40 mins
Stacking and Decorating30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 24 1x2x5 slices

Equipment

  • Kitchen Scale
  • Stand Mixer
  • Bake Even Strips (optional)

Ingredients

Quick Strawberry Jam

  • 3 cups (680g) fresh or frozen strawberries
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon fresh lemon juice

Buttermilk Cake

  • 14 oz (397g) unbleached cake flour
  • 14 oz (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 8 oz (226g) unsalted butter, room temperature
  • 4 large eggs
  • 2 oz (57g) canola oil
  • 10 oz (284g) buttermilk, room temperature
  • 1 tablespoon pure vanilla extract

Strawberry Italian Meringue Buttercream

Instructions

Make the quick strawberry jam:

  • Combine the strawberries, sugar and lemon juice in a large saucepan.
  • Place the pan over medium-low heat, stirring occasionally until the strawberries are softened.
  • Using a potato masher or the back of a wooden spoon, smash the strawberries to release their juices and break them up.
  • Simmer the mixture for 30- 45 minutes, or until the mixture is reduced and has thickened.
  • Push the hot strawberry mixture through a fine mesh sieve. Discard the leftover pulp.
  • Let the mixture cool to room temperature. Refrigerate until ready to use.

For the Strawberry Buttercream:

  • Mix the cooled strawberry jam into the prepared Italian meringue buttercream. Add 1/2 cup/4oz at a time, to ensure the jam gets thoroughly mixed into the buttercream.

Make the buttermilk cake:

  • Heat the oven to 350F. Prepare your cake pans. Brush the bottoms and sides of your cake pans with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the buttermilk, oil, eggs and vanilla in medium bowl. Whisk to thoroughly combine. Pour 40z/113g of the wet ingredients into a separate mixing cup.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter chunks, one or two pieces at a time. Mix until the mixture resembles cornmeal. You should be able to gather a bit in your hand, squeeze and you have a solid piece. This means the butter is evenly distributed.
  • With the mixer still on low, pour in the 4oz of liquid and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and whip for *two full* minutes. The mixture should be whipped up, thick, and lighter in color.
  • Scrape the sides and bottom of the bowl to ensure everything is properly mixed.
  • With the mixer speed on low, add the remaining wet ingredients in three parts, scraping down the bowl after each addition has been mixed in.
  • Once all the wet ingredients have been added, give the bowl a final scrape and mix with a spatula. Evenly divide the batter among the prepared pans.
  • Bake the layers for 35-45 minutes. Check the cake at 30-35 minutes to test for doneness. If a toothpick comes out clean, and the top of the cake feels springy and set when touched, take the cakes out.
  • Tap the cake once, firmly against the counter to remove excess steam. If your cakes dome at all, use a clean kitchen towel to gently push the domes down. Cool the cakes for 15 minutes in the pans.
  • Run a palette or butter knife around the cakes in their pans before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.
  • In a stand mixer fitted with the paddle attachment, combine the strawberry jam at little at a time, rosewater and Italian buttercream.
  • Be sure to mix on low and mix in a little bit of the jam at a time so that the buttercream doesn't separate.
  • Torte the cake for 4 layers. Fill and frost the cake. Finish with fresh cut strawberries and edible/food safe rose bud petals.

 

 

Caramel Apple Coffee Cake

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Well hello there. It’s officially apple season and I am loving it. To me, baking with apples is so quintessentially fall. Pairing apples with cinnamon and caramel – now that’s when the magic happens. My caramel apple coffee cake is perfect for those chilly fall mornings with a fresh cup of hot coffee, or for an after dinner treat (also with coffee, because, well, coffee). The cake is rustic and beautiful and while it’s perfect for a snack cake, it also makes for an impressive sweet treat for the holidays. This caramel apple coffee cake consists of a sour cream cake batter topped with cinnamon sugar tossed apples and a sweet and crunchy pecan streusel topping and drizzled with salted caramel. The cake is simple to make and absolutely delicious.

Caramel Apple Coffee Cake

I found this recipe in a stack of old recipes passed down from my great grandmother. It definitely required quite a bit of tweaking but it’s so awesome to be able to rework one of my great grandmother’s recipes. I learned a lot of my baking from her just by watching her as a child, long before I showed any interest in baking at all. It always fascinated me that she would make pies without recipes and measuring and they came out the same, perfect every time. I can only assume that came from years and years of baking practice.

So, on to making this caramel apple coffee cake.

Caramel Apple Coffee Cake

The key to making the cake batter light and tender is room temperature ingredients and also making sure to adequately beat together the butter and the sugar until light and fluffy. I know we see the “beat until light and fluffy” terminology often, but it really is an important step, and one that is absolutely necessary for helping create the texture of your cake. I used sour cream in this recipe for flavor and for added moisture. Note that the batter will be quite thick. Spoon it into  a 9″ springform pan and use an offset spatula to make sure it’s evenly distributed in the pan.

About the apples

My preferred baking apple is Granny Smith, particularly when I’m using streusels, frostings, etc. that will be adding extra sweetness. For this recipe, I like the contrast of the tart apples to the sweet streusel and caramel toppings. But you can definitely use your favorite baking apple. Honeycrisp and Braeburns are also awesome to bake with. The apples are peeled and sliced, and tossed with a mixture of cinnamon and sugar. Slice your apples to about 1/4″ thick. You don’t want them too thick otherwise they won’t cook all the way through. The apples are then layered flat on top of the cake batter. I leave a really small space in the center without apples so that I can check if the cake is done without the apples skewing the result.

Caramel Apple Coffee Cake

I use a food processor to make my streusel, as I do my tart and pie doughs, just because I find it to be easier and faster than doing it by hand. Pulse together the flour, brown sugar, cinnamon and salt in the bowl of a food processor. Add in the butter chunks and pulse until small clumps start to form and the mixture no longer looks powdery. Mix in your pecans last so that they retain their crunchiness and don’t end up pulverized. Scatter the streusel evenly over the apples. The streusel can be made in advance and stored in the refrigerator.

The caramel apple coffee cake takes quite a while to bake, about 60 minutes or so. However, it’s important to check on the cake starting at about 40-45 minutes because baking times can vary depending on the juiciness of the apples. The cake is done when a tester comes out with few crumbs.

Caramel Apple Coffee Cake

How to make the salted caramel sauce

While the cake is baking, or even a few days in advance, make the salted caramel sauce. I start this caramel sauce with a wet mix – a mixture of sugar and water. After the the water and sugar is mixed, set down that whisk, and leave it be. Let the mixture boil until it turns a rich amber color. Then immediately remove from the heat to stop the cooking process. Be careful when adding the butter and the cream, as they cause the mixture to sputter and steam. So watch those fingers. Let the cake cool until just warm or room temperature before drizzling with caramel sauce. And because it’s always okay to be extra with caramel, go ahead and drizzle a bit more on each slice before serving.

Caramel Apple Coffee Cake

This caramel apple coffee cake is a total winner and an absolute comforting fall bake. If you try my caramel apple coffee cake, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram so I can see your creation!

For another fall inspired recipe, try these pumpkin cream cheese muffins!

Caramel Apple Coffee Cake
Print Recipe
5 from 1 vote

Caramel Apple Coffee Cake

This caramel apple coffee cake consists of a sour cream cake batter topped with cinnamon sugar tossed apples and a sweet and crunchy pecan streusel topping and drizzled with salted caramel.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Caramel Apple Coffee Cake

Ingredients

Apple Coffee Cake:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup sour cream, full fat, room temperature
  • 2 cups apples, peeled and sliced (about 2-3 medium apples)
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon

Streusel Topping:

  • 1/4 cup unsalted butter, cold, cut into cubes
  • 2/3 cup all purpose flour
  • 1/2 cup pecans, chopped and toasted
  • 1/4 cup light brown sugar, packed
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt

Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter, room temperature,
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt

Instructions

Make the salted caramel.

  • In a medium sized saucepan, combine the sugar and the water. Whisk just until combined. 
  • Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a rich amber color. Take the mixture off the heat to stop the cooking process.
  • Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added. 
  • Whisk in the heavy cream, followed by the vanilla and the salt until smooth.
  • Cool in the pan for 10 minutes before transferring to a glass jar to cool completely.

Make the streusel.

  • In the bowl of a food processor, place the flour, brown sugar, salt and cinnamon. Pulse to mix.
  • Add the butter cubes and pulse until mixture begins to stick together and form small clumps. 
  • Remove the bowl from the food processor and remove the center blade. Stir in the pecans. If not using right away, store in the refrigerator until ready to use. 

Make the apple coffee cake.

  • Heat the oven to 350F. Butter and flour a 9" springform pan. Line the bottom of the pan with parchment paper.
  • In a small bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine. 
  • Place the butter and the sugar into the bowl of a stand mixer. Beat on medium speed, stopping to scrape the bowl every so often, until the mixture is light, fluffy and creamy, about 3-5 minutes. 
  • Add eggs, one at a time, beating well and scraping the bowl after each addition. Add the vanilla extract.
  • Add the flour mixture to the batter in three batches, alternating with the sour cream, beginning and ending with the flour. 
  • Remove the bowl from the mixer, and scrape down the the bowl and give it a stir to ensure the flour is fully incorporated.
  • Spoon the batter into the prepared spring form pan and smooth with an offset spatula.
  • Place the peeled and sliced apples into a medium sized bowl. Add 1 tablespoon of sugar and 1/2 teaspoon of cinnamon, and stir to coat the apples.
  • Layer the apples, slightly overlapping, onto the cake batter. 
  • Sprinkle the streusel topping on top of the apples. 
  • Bake the cake for 45-60 minutes or until a toothpick inserted into the center comes out with few moist crumbs. 
  • Cool the cake in the pan on a wire cooling rack for 15 minutes before removing from the pan. When the cake has cooled a bit, but is still warm, drizzle the cake with caramel sauce, cut into wedges and serve. 

Notes

Store caramel sauce in the refrigerator for up to two weeks. 

Black Forest Cupcakes

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[This post is written in partnership with Bialetti. All text and opinions are 100% mine. Thank you for supporting brands that help me and my business grow!]

Hello, friends! Is it officially considered fall when pumpkin spice starts popping up in coffee shops?  As much as I love fall, I’m having a hard time dealing with the fact that summer is nearly over. But I won’t pretend that I’m not excited about hauling out the slow cooker and making ALL the soups. And fall baking, also love it. Pumpkins, apples, warm spices – comfort baking at its best. I’ve got so many fab recipes and tutorials lined up for this fall season and can’t wait to share them all with you.

Black Forest Cupcakes

I couldn’t possibly finish out summer baking on the blog without posting a cherry recipe. My littlest loves cherries so we’ve had a steady supply on hand since they were first available. These black forest cupcakes are the perfect way to use up the last of those cherries. And what better to pair with cherries than chocolate. These chocolate cupcakes are moist and fluffy, filled with homemade cherry filling and topped with a tangy whipped cream cheese buttercream frosting. This is my go-to cream cheese buttercream frosting I use for my wedding cakes.

I’ll admit, these black forest cupcakes aren’t authentically black forest in the traditional sense. Both feature a rich chocolate cake base, but the cherry filling differs a bit. Traditional black forest cake has that unmistakable flavor of Kirsch, or cherry liquor. I chose to leave it out and flavored my cherry filling with vanilla and a hint of almond. I left it out because I don’t keep Kirsch on hand and didn’t feel like it was worth buying a bottle of Kirsch for this one recipe. It would never be used except for this recipe. However, you can add Kirsch to the filling if you have it and wish to use it. I also used sweet cherries for my filling in place of the traditional sour cherries. Traditional black forest cake is filled and covered with a light whipped cream. I opted for a whipped cream cheese buttercream frosting because the tanginess of the cream cheese is fabulous with the cherries and the chocolate.

Black Forest Cupcakes

This chocolate cupcake recipe is one I’ve been using for years and it’s pretty much the *perfect* chocolate cupcake. It’s fantastically chocolate-y with a tight but fluffy crumb. Be sure to use a good quality dutch processed cocoa here. Not only will the flavor be highlighted, but also good quality cocoa powder has a higher fat content (ie: adds moistness to the cupcake).

The only liquid in this chocolate cupcake recipe is coffee. I used Bialetti’s Moka Express to brew the coffee for my cupcakes. I don’t own an espresso machine, so the Moka Express is a fast and easy way for me to make a quality espresso drink without having to hit the local coffee shop drive-through. Bialetti’s Milano coffee blend is my favorite to drink – it’s lighter, more floral and more delicate than the Bialetti Napoli blend that I used for these cupcakes. I opted to use a more robust and dark roast to really enhance the chocolate in the cupcakes and I wanted the natural roasted and cocoa aroma of the coffee to really shine through.

Black Forest Cupcakes

The coffee and cocoa powder are mixed together to “bloom” the cocoa powder. Combining the cocoa powder with a liquid allows the cocoa powder to dissolve and essentially release it’s flavor. Pretty much means you’re unleashing it’s ultimate chocolate-y potential. The cupcakes are made by combining sugar and butter in a saucepan and heating just until melted. The mixture is then poured into the bowl of a stand mixer and beaten until room temperature. Eggs and vanilla are added, followed by the chocolate mixture and finished by alternating between sour cream and the flour mixture. When baked they’ll be perfectly domed, moist and flavorful chocolate cupcakes.

The cherry filling for these black forest cupcakes is super easy and fast to make. Combine all the ingredients into a saucepan. I use a potato masher to break up the cherries a bit more and get them to release some of their juices once they start to cook down a bit. Let the cherry mixture simmer until thickened, add in extracts and let it cool completely before using. Easy peasy. The cherry filling can be made in advance and refrigerated for up to a week.

Black Forest Cupcakes

Whipped cream cheese buttercream frosting is so versatile and great for topping cupcakes, filling cakes and spreading on brownies. It’s also super easy to prepare and definitely a no fuss recipe. Combine softened butter and chilled cream cheese and beat until combined. I use the cream cheese while it’s still cold because it will heat up quite a bit with all the mixing. Using chilled cream cheese helps keep it more stable. Add in the powdered sugar and the vanilla and beat on low until combined. At this point, it’s going to look yellow and pretty lumpy. Turn up the mixer to medium speed and whip until the buttercream has lightened in color and texture, about 3-5 minutes.

If you really wanted to get extra, after filling the cupcakes, puree the remaining cherry filling and drizzle it over the top of the cupcakes. So. Much. Yum. These black forest cupcakes are a must try.

Black Forest Cupcakes

If you try my black forest cupcakes, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more chocolate desserts, check out these recipes:

Chocolate Stout Cake with Coffee Irish Cream Buttercream and Irish Whiskey Ganache

Bakery Style Chocolate Chip Cookies

Black Forest Cupcakes
Print Recipe
0 from 0 votes

Black Forest Cupcakes

Moist chocolate cupcakes filled with homemade cherry filling and topped with a tangy whipped cream cheese buttercream frosting
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Keyword: Black Forest Cupcakes
Servings: 12 cupcakes

Ingredients

Chocolate Cupcakes:

  • 1/4 cup + 2 tablespoons Dutch processed cocoa powder
  • 1/4 cup + 2 tablespoons espresso or coffee
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) sour cream, full fat

Cherry Filling:

  • 1 cup (1/2lb) sweet cherries, cut in half, stems and pits removed
  • 1/2 tablespoon fresh lemon juice
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • Pinch of fine sea salt
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

Whipped Cream Cheese Buttercream Frosting:

  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 block (250g) cream cheese
  • 4 cups (500g) confectioners sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions

Make the chocolate cupcakes.

  • Preheat the oven to 350F. Line a 12 cup muffin tin with cupcake liners.
  • In a small bowl, combine the cocoa powder and espresso and whisk until thoroughly incorporated. Set aside.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine.
  • Place the sugar and the butter into a saucepan over low heat. When the butter is almost melted, transfer the mixture to a bowl of a stand mixer fitted with a paddle attachment.
  • On medium low speed, beat the butter mixture until it is room temperature.
  • Adjust the speed to low. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla.
  • Add the chocolate coffee mixture. Scrape the sides of the bowl.
  • Add the flour mixture in three batches, alternating with the sour cream, mixing only until just combined after each addition.
  • Remove the bowl from the mixer and scrape down the sides and the bottom to make sure that all the ingredients are fully mixed.
  • Divide the batter among the cupcake liners. Bake the cupcakes for 16-19 minutes or until a toothpick comes out with a few stray crumbs. 
  • Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 

Make the cherry filling.

  • Combine the cherries, lemon juice, sugar, cornstarch, and salt in a medium saucepan over medium low heat.
  • Use a potato masher or a wooden spoon to crush the cherries just a bit to release the juices and break them up a bit.
  • Let the mixture simmer until thickened and glossy, about 5-7 minutes. 
  • Remove the mixture from the heat and cool completely before using. 

Make the whipped cream cheese buttercream frosting.

  • In the bowl of a stand mixer fixed with a paddle attachment, on medium speed, combine the butter and the cream cheese and beat until combined, about a minute.
  • Adjust the speed to low and add the confectioners sugar a cup at a time, mixing until incorporated after each addition.
  • Once all the sugar has been added, scrape down the bowl. Add the vanilla and the salt. 
  • Turn the mixer speed to medium and beat the buttercream until lightened and fluffy, about 3-5 minutes.
  • Place the frosting into a piping bag fitted with your preferred piping tip 

Compile the black forest cupcakes.

  • Use a small knife to cut a cone shape out of the cupcake center. 
  • Fill the cupcake with two teaspoons of the cherry filling. 
  • Pipe the cupcakes with the whipped cream cheese buttercream frosting and top with a cherry. Enjoy!

Notes

The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container. 
The cupcakes with frosting must be refrigerated. Bring to room temperature before serving. 

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

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I’m super excited to share these adorable Easter themed carrot cake cupcakes with brown butter cream cheese frosting with you! Carrot cake is a must-have for us around this time of year. It’s like THE intro to Spring sweet treat for us. Carrot cake is my husband’s favorite cake. In fact, he has requested my carrot cake so often that my littlest once requested carrot cake for her birthday, without even having tried it. Now, she LOVES carrot cake. With Easter right around the corner, these cupcakes make the perfect dessert to serve at your Easter gatherings.

Carrot Cake Cupcakes

These carrot cake cupcakes with brown butter cream cheese frosting are the absolute best. They’re moist, loaded with freshly grated carrots and full of balanced warm spices. They’re super easy to make and will keep for a couple days so they can be made in advance. They remain moist and flavorful even after a couple days, which is a rarity with scratch made cupcakes. And the brown butter cream cheese frosting? Out. of. this. world. Nutty, tangy, creamy deliciousness. I actually had a little bit of frosting left over so I dipped some fresh strawberries in the frosting for an afternoon snack. So good!

The recipe instructions state to make these using a stand mixer, but you can also use a hand mixer or a whisk if you wish. This is a two bowl method cake, much like a standard muffin batter. In one bowl you will combine your dry ingredients and in a larger bowl, you’ll combine the wet. You want to make sure your wet ingredients – brown sugar, carrots, eggs, vanilla, and oil are thoroughly combined. Add the dry ingredients – flour, spices, salt and baking soda to the wet and mix just until combined. Easy peasy and fast.

Carrot Cake Cupcakes

About the ingredients

I used a flavorless oil here instead of butter which I would usually use in a vanilla or delicately flavored cake or cupcake. Butter flavor is a key component in lighter flavored cakes but isn’t necessary here. I have made these with all butter, and half butter, but I found them to be too spongy and they were a bit drier and dried out much faster. Oil keeps these cupcakes moist and texturally awesome. I also used all brown sugar for one reason alone – flavor. The caramel-ly, molasses flavor of brown sugar is perfect in these carrot cake cupcakes and adds that flavor that granulated sugar can’t deliver.

It’s important to use freshly grated carrots for these cupcakes. The pre-grated variety is too hard, too dry and too large for this cake. Using freshly grated carrots will provide more flavor but also more moisture for the cupcakes. For the spices, I used cinnamon, nutmeg, ginger and a small pinch of cloves. I think that these cupcakes are perfectly spiced and perfectly balanced, but as you make these cupcakes over time, feel free to tweak the spices to suit your flavor preference.

Carrot Cake Cupcakes

I’m usually a no fuss, no frills, no add-in’s sort of lady when it comes to carrot cake. However feel free to add your favorite carrot cake mix-in’s as you wish. When I bake this recipe up as cakes for my clients, I’ve added coconut, toasted nuts, raisins, golden raisins and dried cranberries without any issue. Dried cranberries and toasted pecans is a winner in this recipe. Super yummy.

About the brown butter cream cheese frosting

The brown butter cream cheese frosting is equally easy to make, though it does need a little bit more time. Browning the butter will need to be done in advance and refrigerated until cooled and solid again. I make my brown butter a day to a couple days in advance and store in the refrigerator until I need to use it. Bring out both your cream cheese and butter to sit out on the counter for 30 minutes or so, just to take the chill off. If your brown butter is super hard, microwave in 5 second increments, for about 15 seconds or so, just to soften it slightly for easier mixing.

Carrot Cake Cupcakes

Beat both the brown butter and the cream cheese together until creamy. This could take a few minutes since both the butter and the cream cheese are still cool. Add the confectioners sugar a bit at a time, add the vanilla and mix until combined. Then, increase the speed to medium and beat the frosting. This will lighten the frosting and thicken it up a bit. Beating the frosting introduces air, contributing to the lightness of it, but it also smooths the frosting, getting rid of that grainy texture that can sometimes accompany cream cheese frostings. This is a looser style cream cheese frosting that’s perfect for icing cupcakes or used as a cake filling.

To decorate the cupcakes, I toasted some sweetened coconut in a skillet over low heat and once cooled, I sprinkled a little bit on the cupcakes to give the appearance of a bird’s nest. I placed Cadbury chocolate mini eggs in the center to complete the nest. I think they’re super cute and both kids and adults will love them!

These carrot cake cupcakes can be made as a layer cake. Bake one and a half recipes or a double batch (thicker layers) of the recipe for 2 or 3 – 8″ pans. One thing to note about this recipe, particularly when converting it to cakes, is that this recipe is formulated to get domed cupcakes, so cake layers will also dome. Use bake even strips and bake at a slightly lower temperature for baking this recipe into cakes.

Carrot Cake Cupcakes

If you try these carrot cake cupcakes with brown butter cream cheese frosting, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For another delicious cake, check out my chocolate stout layer cake with Irish cream butter cream and Irish whiskey ganache.

Carrot Cake Cupcakes
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Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Moist, and flavorful carrot cake cupcakes topped with nutty, creamy brown butter cream cheese frosting
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Carrot cake cupcakes with brown butter cream cheese frosting
Servings: 24 cupcakes

Ingredients

Carrot Cake Cupcakes:

  • 1 cup canola oil
  • 4 eggs, room temperature
  • 2 tsp pure vanilla extract, I use Rodelle
  • 3 cups peeled, finely grated fresh carrots
  • 2 cups light brown sugar, packed
  • 2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • Pinch of cloves
  • 1 tsp fine sea salt
  • 1 3/4 tsp baking soda

Brown Butter Cream Cheese Frosting:

  • 1 cup unsalted butter
  • 2 blocks Philadelphia cream cheese
  • 8 cups confectioner's sugar
  • 3 tsp pure vanilla extract, I use Rodelle

Instructions

Make the carrot cupcakes.

  • Preheat the oven to 350F with the rack placed in the center of the oven. Line two cupcake tins with cupcake liners. 
  • In a medium bowl, combine the flour, cinnamon, nutmeg, ginger, cloves, and baking soda. Whisk the flour mixture to thoroughly combine and break up lumps. Set aside.
  • Combine the oil, freshly grated carrots, brown sugar, eggs and vanilla into the bowl of stand mixer and mix on low speed until fully combined.
  • Slowly add the flour mixture to the carrot mixture. Mix until just combined.
  • Use an ice cream scoop to distribute batter evenly into the cupcake tins. They should be about 3/4 full.
  • Place the cupcakes in the oven and bake for 14-18 minutes or until a toothpick inserted in the center of a cupcake comes out with minimal crumbs and no wet batter.
  • Leave the cupcakes to cool for 10 minutes in the pans. Remove the cupcakes from the pans and place on cooling racks to cool completely before frosting.

Make the brown butter cream cheese frosting.

  • Place the butter into a skillet set over medium-low heat. Cook the butter until it gives a nutty aroma, is no longer making popping noises and has turned an amber color.
  • Remove the butter from the heat and let it cool in the pan until lukewarm. Poor the butter into a container and pop in the fridge to cool completely and re-solidify.
  • Once the butter is set, remove the butter and the cream cheese from the fridge to sit out at room temperature for 30 minutes or so. 
  • Place the butter and the cream cheese into the bowl of a stand mixer. If the butter is still very firm, microwave it in 5 second increments, up to 15 or 20 seconds until softened slightly.
  • Beat the butter and the cream cheese until completely combined and lightened in texture and color, about 3 minutes.
  • Add the confectioner's sugar in gradually, mixing on low to combine the sugar into the mixture before adding more. Add the vanilla extract.
  • Turn the mixture speed up to medium and beat until lightened in color and texture, about 5 minutes. Place the frosting into a piping bag fitted with your preferred piping tip and top the cupcakes.

Notes

The cupcakes, without frosting can be stored for up to three days at room temperature in a air tight container. 
The cupcakes with frosting must be refrigerated. Bring to room temperature before serving. 

 

 

 

 

 

 

 

Chocolate Stout Cake with Coffee Irish Cream Buttercream

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St. Patrick’s Day is just around the corner! What better dessert to follow your corned beef and cabbage than this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache? This cake highlights some of Ireland’s best alcohols – Guinness Stout, Jameson Whiskey and Bailey’s Irish Cream liqueur. The chocolate stout cake is out of this world delicious on its own, or with a multitude of fillings and butter creams. But, layering and topping the cake with Jameson Whiskey infused chocolate ganache and a coffee and Bailey’s Irish Cream infused Swiss meringue buttercream takes this chocolate stout layer cake to a whole other level of amazing.

I actually have this stout cake on my wedding cake menu. It is one of my most popular flavors for groom’s cakes and is a huge hit with both beer lovers and non-beer fans alike. It’s a rich and chocolaty cake with deep coffee notes and a roasted flavor from the stout beer.

Chocolate Stout Cake

When I chose recipes for my business, I chose cakes with a tight, fine grain crumb, moist on it’s own without the need of moistening syrups, and incredibly flavorful, as well as being functional and a good foundation for stacked and tiered cakes. This chocolate stout cake is not only amazing because it tastes phenomenal, but also because it’s crazy functional. Especially, for making into a towering layer cake beauty. It can easily be scaled to make larger and smaller cakes, and it can also be carved for sculpted cakes.

The chocolate stout layer cake can be made with any stout beer you like. I used Guinness Stout because it’s easy to find and I enjoy the flavor of it. A chocolate milk stout would be fabulous here. I also baked my cakes in two pans, then sliced (or torted) those cakes into two. You can also divide the batter into three tins and bake as three separate layers if you wish.

Chocolate Stout Cake

You can use bittersweet or semi-sweet chocolate for the ganache. The ganache is a standard 2:1 recipe, with two parts of chocolate to one part cream. This will allow you to use it as a drip consistency and as a spreadable frosting-like consistency between the layers. I like to add a little bit of corn syrup and butter to my ganache to allow it to have a bit more softer consistency when chilled. The butter and corn syrup allow it to be a bit creamier and gives it a bit more shine on the drip.

Avoid chocolate bark, low quality chocolate chips and candy melts for ganache. Use a higher quality chocolate here. The better quality the chocolate, the better the texture and the taste. I also add a little bit of Irish whiskey – I used Jameson – to my ganache for additional flavor. Allow the ganache to cool until it’s smooth and spreadable, like peanut butter.

Chocolate Stout Cake

I use Swiss meringue buttercream for this recipe as I love how well it holds the flavor of the coffee and the Irish Cream. Check out my post on Swiss meringue buttercream for the recipe and tutorial on how to make this silky and delicious buttercream. I flavored the Swiss meringue buttercream with cooled, prepared espresso (you can also use strong coffee) and Bailey’s Irish Cream. The coffee flavor complements the chocolate and the stout flavors from the cake. The Irish cream is the final touch, complementing the chocolate and the coffee so well. They are flavors that are meant to be. It’s so good! Definitely don’t leave out the Irish cream here.

I chose to keep the decoration on this cake pretty minimal. I was planning on doing a semi-naked drip but I actually loved how the Swiss meringue buttercream sort of had that two toned messy suede look, so I kept it. To get this look, I iced the cake completely and popped it in the fridge to chill. Once it chilled for 30 minutes or so, I pulled it out of the fridge, and filled in any holes or messy areas with buttercream. I used my cake scraper (or bench scraper) and smoothed the buttercream out completely, which blended both the chilled and room temperature buttercream and created that two tone look and some additional texture.

Chocolate Stout Cake

For the drip, I heated the remaining ganache just until it was the same consistency of what it was when I first made it. Then I poured it into a squeeze bottle to add the drips to the cake. You can also use a spoon to apply the drips instead, if you wish. I added the drips first then I filled in the top with the remaining ganache. Work quickly because the ganache wants to set up quickly on the chilled cake.

There you have it, chocolate stout layer cake with coffee Irish Cream buttercream and Irish whiskey ganache. After I was done shooting the photos for this cake, part of it went to weekend cake tastings and consultations, but the remainder of it was sent off with my husband to a business meeting where it was promptly polished off. They even sent me a video raving about the cake. It’s THAT good.

Chocolate Stout Cake

If you try this chocolate stout layer cake with coffee Irish cream buttercream and Irish whiskey ganache, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

Chocolate Stout Cake
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Chocolate Stout Cake with Coffee Irish Cream Buttercream

A moist and chocolaty stout cake filled and dripped with dark chocolate Irish whiskey ganache and filled with coffee Irish Cream Swiss meringue buttercream
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 24 1" x 2" x 5" servings

Ingredients

Chocolate Stout Layer Cake:

  • 1 cup (226g) unsalted stick butter, softened
  • 2 1/4 cups (504g) light brown sugar, packed
  • 2 1/3 cup (315g) all purpose flour
  • 1 cup (120g) high quality cocoa powder, Dutch processed, sifted to remove lumps
  • 1 1/2 tsp baking powder
  • 1 tsp fine sea salt
  • 4 large eggs room temperature
  • 1 bottle (12oz, 350ml) Guinness stout beer, or your favorite stout, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1/4 cup (60g) mayo, room temp
  • 1 1/2 tsp baking soda
  • 2 tsp apple cider vinegar

Irish Whiskey Ganache:

  • 8 oz (227g) chopped bittersweet or semisweet chocolate
  • 1/2 cup (116ml) heavy cream
  • 1/2 tbsp light corn syrup
  • 1 tbsp unsalted butter
  • 2 tsp Irish whiskey, I used Jameson
  • Pinch fine sea salt

Coffee Irish Cream Swiss Meringue Buttercream:

  • 1 batch prepared Swiss meringue buttercream, omitting the vanilla
  • 1/3 cup (80ml) brewed Espresso, room temperature
  • 2-3 tbsp Irish Cream, I used Bailey's
  • 1/8 tsp fine sea salt

Instructions

Make the chocolate stout layer cake:

  • Preheat the oven to 350F. Butter the bottoms and sides of 2 - 8" x 2" round cake pans. Line the bottoms with parchment. Create a parchment collar to go around the sides of the pans.
  • In a medium bowl, combine the flour, sifted cocoa powder, baking powder and salt. Whisk to combine well.
  • In a measuring cup, combine the buttermilk and stout. Whisk to combine.
  • Place the softened butter and the brown sugar into the bowl of a stand mixer. Using the paddle attachment, cream the butter and the brown sugar on medium speed until it is very light in color and super fluffy, about 6-8 minutes. 
  • Add the eggs one at a time, mixing just until combined. Scrape the bottom and sides of bowl with spatula after each addition. 
  • Add one third of the flour mixture to the bowl and mix on low until just combined. Pour half of the beer mixture into the bowl and mix on low until just combined.
  • Remove the bowl from the mixer. Scrape the bowl to make sure the ingredients are incorporated. The mixture might look curdled at this point, but it will come back together.
  • Add an additional one third of the flour mixture and mix until just combined. Add the remaining beer mixture and mix just until combined. 
  • Scrape the sides and bottom of the bowl to make sure the ingredients are incorporated. 
  • Add the remaining flour mixture and mix until just combined. Remove the bowl from the mixer. Scrape the sides and bottom of the bowl to make sure there are not any pockets of butter or flour remaining.
  • Place the bowl back on the stand mixer. With the mixer speed on low add the mayo. Mix for 10 seconds.
  • Combine the baking soda and vinegar in a small bowl. Pour the mixture into the cake batter and mix on low for an additional 10 seconds.
  • Remove the bowl from the mixer. Portion the batter evenly into the prepared pans. 
  • Bake the cakes on the center rack of the oven for 40-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs. You will want to start watching for the cakes to be done, when the tops dome and start to crack a bit.
  • Remove the baked cakes from the oven. If they have domed at all, use a tea towel to gently press down the domes. Let the cakes cool in the pans for 10 minutes. 
  • Run a butter knife around the edge of the pans, remove the parchment collar and turn the cakes out onto a wire rack. Cool to room temperature. 
  • Wrap the cakes tightly with a couple layers of plastic wrap and place in the refrigerator to chill completely before assembling.
    The cakes will keep tightly wrapped in plastic wrap and placed in a zip top bag in the refrigerator for up to three days. The cake layers can also be frozen, wrapped well in plastic wrap and placed in a zip top bag. I personally don't like to freeze longer than a week, but you can freeze these layers for up to three weeks. Defrost the layers in the refrigerator before using.

Make the Irish Whiskey Ganache:

  • Place the chopped chocolate and butter into a medium size bowl. Set aside.
  • Heat the heavy cream, salt and corn syrup in a small sauce pan over medium-low heat on the stove until the mixture begins to simmer. 
  • Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
  • Add the Irish whiskey and whisk to combine.
  • Place the ganache into the refrigerator until it is a thicker, spreadable consistency, like peanut butter, about 30 minutes or so.

Make the Coffee Irish Cream Swiss Meringue Buttercream:

  • Add the salt, espresso and Irish cream to the prepared buttercream. Mix on low until incorporated completely and the buttercream is silky and smooth

Assemble the Layer Cake:

  • Work with chilled cake layers. Using a long serrated knife torte the layers, cutting them evenly in half. You will have four cake layers total. The tops of the cakes will be the center two layers of your cake.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread a thin, even layer of the ganache on the cake layer with an offset spatula. 
  • Spread about one cup of the buttercream on top of the ganache using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick. 
  • Place another cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat the previous two steps, applying the ganache and buttercream. 
  • Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream. 
  • Add the final ganache layer. Add the final buttercream layer. Place the final cake layer (the bottom of one of the cakes) bottom side up on the buttercream, pressing gently to adhere. 
  • Frost the cake with the remaining coffee Irish cream buttercream. Chill in the refrigerator for 30 minutes.
  • Microwave the remaining ganache in 3-5 second intervals, stirring after every interval until the ganache is loose and pourable but not hot. 
  • Add the drips around the perimeter of the cake. Fill in the top of the cake with the ganache and smooth.
  • Slice into pieces and serve.
    The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 

Notes

To adjust the recipe for different size pans: (Creates 2 - 2" layer cakes to be torted, or you can divide them into three pans)
Halve the recipe for 6" cakes
One and a half recipes for 10" cakes
Two and a half recipes for 12" cakes
Cake layers adapted from The Sweetapolita Bakebook