The Little Vintage Baking Company

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Cakes and Cupcakes

Halloween Cakesicles

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At the beginning of the week I shared a recipe for my go-to red velvet cupcakes with vanilla ermine frosting. Because I had leftover cupcakes, I recycled them and made these super cute, super easy Halloween cakesicles. These cakesicles are perfect for a Halloween party or just for making them with the kiddos.

Halloween Cakesicles

Repurposing Cakes and Cupcakes

Cakesicles are perfect for using any left over cake or cupcakes you have on hand. If you have leftovers and you don’t want to make cakesicles right away, scrape off the frosting and pop them in a ziptop freezer bag and leave them in the freezer until ready to use.

Frosting should be stored separately because once the cupcakes start to defrost, the cupcakes can get soggy. Keep in mind that very little frosting or buttercream is used in making cakesicles. You only need enough to bind the cake mixture, not turn it into a paste.

Halloween Cakesicles

Chocolate Coating

The best chocolate to use both for ease and coloring, is coating chocolate or candy melts. While the taste of a high quality white chocolate would be ideal, it’s also a big pain. Tempering, blooming issues, temperature control, etc is just a couple things that need to be looked out for when using white chocolate. So, find a good quality coating chocolate. I like to use Ghirardelli brand because it’s easy for me to find, but also because I think their white melting wafers taste better than ones you can typically find at craft stores. You can use either candy color (oil based) or you can use powdered food color. I used powdered color by The Sugar Art to color both the black and orange chocolate.

Halloween Cakesicles

How to make Halloween Cakesicles

Cakesicle moulds can be purchased at many craft stores, or online. I recommend getting 2-3 moulds especially if you plan on making more cakesicles in the future. Melt the chocolate in the microwave just until melted in 30 second increments. Stir in candy color or powder color while the chocolate is still warm.

Using a clean paintbrush (one specifically for food, or a pastry brush) paint a layer of chocolate into the moulds. Pop in the freezer for two minutes to harden. Paint another layer of chocolate and freeze for another two minutes. If using light colors, like white, I usually paint a third layer, and I did with these so the red velvet wouldn’t peek through.

Halloween Cakesicles

I made 8 cakesicles total , and used 3-4 cupcakes. I added just enough frosting so that the cake mixture *just* held together, no more than a couple tablespoons. Add a little frosting at a time, until you reach the desired consistency. No need to rely on the frosting to keep the cakesicles moist, they will stay moist under the chocolate coating. Place a heaping tablespoon of cake mixture into the mould, or more depending on the size of your moulds. Mine are fairly small. You want to leave 1/8′-1/4″ space for the rest of the chocolate. Insert the cakesicle stick into the cake mixture and top with more chocolate. Use an offset spatula to scrape off any excess chocolate.

Freeze for 3-5 minutes before unmoulding the cakesicles. Peel the mould away from the cakesicle to not break the chocolate or loosen the stick. Drizzle each with chocolate and top with sprinkles. I used the Monster Mashup sprinkle mix from Sprinkle Pop.

Halloween Cakesicles

If you make these Halloween cakesicles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more Halloween tutorials, check out these posts:

Halloween Rice Paper Ghosts Tutorial

Halloween Mummy Cake Tutorial

Easy Decorated Halloween Ghost Cookies Tutorial

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

Red Velvet Cupcakes with Ermine Frosting

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Spooky season is in full swing, and today I’m sharing with you these cute vampire bite red velvet cupcakes with vanilla ermine frosting. These cupcakes are everything a red velvet cupcake should be – moist, fluffy, with a light cocoa flavor and a slight tang from the buttermilk. The ermine frostings the perfect accompaniment to the cupcakes. It’s light and fluffy, like a combination of whipped cream frosting and meringue style buttercream. They’re incredibly delicious and fun to make with the kiddos.

Red Velvet Cupcakes

What is Ermine Frosting?

Ermine frosting, or boiled frosting, or flour frosting is unique in the sense that the base of the frosting is made from a flour based, almost pudding like paste. Milk, sugar, flour and salt are cooked over medium heat until boiling, thickened and glossy. The paste is then cooled to room temperature and then added to whipped, room temperature butter. Ermine frosting is light and similar in consistency to a mix of whipped cream frosting and a meringue style buttercream. Ermine frosting doesn’t taste too buttery (and not at all floury, by the way) like a meringue buttercream, but rather tastes more like a less sweet American buttercream. This frosting does not crust and must be refrigerated for storage.

Red Velvet Cupcakes

Red Velvet Cupcakes

My red velvet cake was one of my top selling cakes when I had my business. It’s so delicious, and because it is oil based, stays super moist (without tasting oily, ew) and even tastes better the second day. The hint of cocoa and the tang from the buttermilk and vinegar are what gives red velvet cake it’s signature flavor. I use Dutch process cocoa, which helps neutralize the acid just a bit, but also contributes to the cupcakes rich, dark red color. Oil and sugar are beaten until they are well combined, followed by the egg, egg white, vanilla and red food color. It should have a paste-like consistency at this point.

Red Velvet Cupcakes

I like to use liquid red food coloring for red velvet, but you can also use red gel color if you wish. I’ve provided the amounts below in the recipe. Flour is added, alternating with the buttermilk. Baking soda and vinegar are whisked together and beaten in to the batter. This is to help the cake rise while baking and kickstarts the bubbly/carbon dioxide reaction right away. I use this same technique in my stout cake and my chocolate cake recipes. Don’t worry you won’t taste the vinegar in the finished cupcakes.

Double this recipe if using this batter to make a cake. This recipe makes 3 – 8″ or 9″ pans.

Red Velvet Cupcakes

Vampire Bite Decoration

I used raspberry jam, about 2 tablespoons or so, for my vampire bite decorations. I warmed up the jam in the microwave for 8-10 seconds just a bit to loosen it up. To get the jam specifically to look like little bite marks, you will want to use a piping bag with the tip cut off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam. Insert the tip of bag about 1/4″ into the frosting and pipe in the jam, letting it ooze and spill. Repeat the same for the second bite mark.

Red Velvet Cupcakes

If you make these red velvet cupcakes with vanilla ermine frosting, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Fruity Pebbles Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Caramel Apple Cupcakes

Maple Bacon Blueberry French Toast Cupcakes

Red Velvet Cupcakes
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Red Velvet Cupcakes with vanilla ermine Frosting

Fluffy and moist red velvet cupcakes topped with light and creamy vanilla ermine frosting
Prep Time30 mins
Cook Time18 mins
Cooling Time20 mins
Total Time1 hr 8 mins
Course: Dessert
Servings: 15 cupcakes

Ingredients

Red Velvet Cupcakes

  • 1 ¾ cups (199g) cake flour
  • 1/4 cup (22g) unsweetened cocoa powder, Dutch processed
  • 1 teaspoon fine sea salt
  • 1 cup (198g) canola oil
  • 1 cup + 2 tablespoons (223g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg white
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
  • ½ cup + 2 tablespoons (142gl) buttermilk, room temperature
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons apple cider vinegar

Vanilla Ermine frosting

  • 1 ½ cups (341g) whole milk
  • 1 ¼ cups (223g) granulated sugar
  • ½ cup (60g) all purpose flour
  • ¼ teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups (339g) unsalted butter, room temperature

Instructions

Red Velvet Cupcakes

  • Preheat the oven to 350F. Line 2 cupcake tins with paper liners.
  • In a medium bowl, whisk together the cake flour, cocoa powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar.
  • Beat on medium speed until well combined.
  • Add the egg and white and beat until the mixture is well combined.
  • Add the vanilla extract and red food color.
  • Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition.
  • In a small bowl, whisk together the baking soda and vinegar. Immediately add the mixture the batter and beat for another minute.
  • Remove the bowl from the mixer and give it a final scrape to make sure all the ingredients are incorporated.
  • Divide the batter among the cupcake liners, filling them about 2/3 full.
  • Bake the cupcakes for 17-19 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. 

Vanilla Ermine Frosting

  • In a medium saucepan over medium heat, whisk together the milk, sugar, flour and salt, and bring to a boil.
  • When the mixture starts to boil, continue to cook, whisking constantly for another 2-3 minutes. The mixture will thicken and resemble pudding.
  • Whisk in the vanilla.
  • Strain the mixture into a shallow container to remove any clumps. Place plastic wrap over the surface of the mixture to prevent a film from forming.
  • Leave to cool to room temperature or pop in the freezer for 15-20 minutes. It should be room temperature to touch, not cold.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy.
  • Add the cooled mixture to the butter.
  • Once combined, whip the frosting on high for 3-5 minutes until smooth, light and fluffy. It will resemble a meringue style buttercream.
  • Pipe the frosting onto the cupcakes and serve.

Notes

Ermine frosting needs to be refrigerated after 6 hours. Bring cupcakes to room temperature before serving.
Ermine frosting can be made and stored in the refrigerator for a week, or frozen up to 4 months.

Brown Butter Chocolate Chip Cake with Bourbon Dulce De Leche Buttercream

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If there is one cake you need to make right now, it’s this one. Listen guys, I’ve been on a healthcare journey for a while now, and have only eaten what I’ve needed to to test a recipe. This cake has been an exception. My brown butter chocolate chip cake with bourbon dulce de leche buttercream is crazy delicious. It’s tender, fluffy and moist, flecked with mini chocolate chips and has a caramel-ly flavor from the brown butter and brown sugar. The buttercream, you could just eat on it’s own with a spoon. It’s creamy and silky loaded with dulce de leche and has a subtle hint of bourbon. Just going to have a moment of silence for the this sheet cake I *may have* demolished.

Brown Butter Cake

Brown Butter Chocolate Chip Cake

Anyway, this cake. So, so good. The batter for this recipe makes enough for a 9×13″ pan – 2″ tall cake. You can also use this recipe for 3 – 8″ pans as well. This cake is made like most of the cakes on my blog, with the reverse creaming method, or the one bowl method. This method makes for a tight crumbed cake, reminiscent of box cake, but much sturdier. For more information on this mixing method check out this post.

Brown Butter Cake

When adding the mini chocolate chips to cake, mix half into the batter, but reserve half for sprinkling on the top. This is a thicker cake batter so the chips won’t all sink to the bottom, but sprinkling some on top will ensure that they’re evenly distributed.

Because the cake is larger and takes more time to bake, keep your oven temperature between 325-335F so that the cake doesn’t get too dark or bake too fast around the edges. This recipe is meant to bake up flat so if the cake domes too much, the oven might be too hot.

Brown Butter Cake

Bourbon Dulce de Leche Buttercream

I used my go-to Swiss meringue buttercream for this recipe. A meringue based buttercream is less sweet than the American type of sugar based buttercream, and since dulce de leche is quite sweet, I wanted to start with a less sweet buttercream. You can learn all about Swiss meringue buttercream here.

You can buy store bought dulce de leche, such as Nestle’s La Lechera. If you can’t find a store bought dulce de leche, I have shared how you can make your own below in the recipe section.

Brown Butter Cake

If you are making this cake for kiddos, you can skip out on the bourbon and add more vanilla. But, I encourage you to add it even if you’re not into bourbon. It’s complimentary, adds a lot of depth to the buttercream and helps to distinguish the flavors a bit more.

This recipe makes a decent amount of buttercream and I like to pile it on pretty thick, but if you’re looking for a thinner layer, you can further reduce the recipe in half.

Brown Butter Cake

I hope that you enjoy this brown butter chocolate chip cake with bourbon dulce de leche buttercream 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:

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Strawberry Rose Buttermilk Cake

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Brown Butter Cake
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Brown Butter Chocolate Chip Cake with Bourbon Dulce de Leche Buttercream

Fluffy and tender brown butter chocolate chip cake topped with buttery and creamy bourbon dulce de leche buttercream
Prep Time45 mins
Cook Time1 hr
Cooling time2 hrs
Total Time3 hrs 45 mins
Course: Dessert, Drinks
Servings: 1 9×13 sheet cake, or 3 – 8″ round pans

Ingredients

Brown Butter Chocolate Chip Cake

  • 14 ounces cake flour
  • 8 ounces granulated sugar
  • 6 ounces brown sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 10 ounces unsalted butter
  • 4 large eggs, room temperature
  • 3 ounces vegetable oil
  • 10 ounces buttermilk, room temperature
  • 1/3 cup mini chocolate chips

Bourbon Dulce de Leche Buttercream

  • 1/2 batch prepared Swiss meringue buttercream
  • 1 – 2 tablespoons bourbon, to taste
  • 1/2 cup dulce de leche

Dulce de Leche

  • 1 can (14oz) sweetened condensed milk

Instructions

Brown Butter Chocolate Chip Cake

  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature, until it is solid, but scoopable. Similar in texture to room temperature butter.
  • Preheat the oven to 335F. Prepare your cake pans. Brush the bottoms and sides of a 9×13 cake pan with melted butter. Line the bottoms and sides with parchment paper.
  • Combine the buttermilk, oil, eggs, vanilla and almond extract in medium bowl. Whisk to thoroughly combine.
  • 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/½ cup of the wet ingredients 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. Pour the batter into the pan. Spread the batter evenly in the pan.
  • Bake the layers for 40-50 minutes. Start checking the cake at 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.
  • Cool the cake for 15 minutes in the pan.
  • Run a palette or butter knife around the cake in the pan before turning them out to cool completely on cooling racks.
  • Wrap in plastic wrap and chill in the refrigerator a couple hours.

Dulce de Leche

  • Remove the label from the can of sweetened condensed milk.
  • Place the can in a tall/large saucepan, or pot. Fill with water, covering the entire can with 1"- 2" of water.
  • Bring the pot to a gentle boil, then reduce the heat to low, so that the water is simmering low and slow. 
  • Watch the water level and add more water if the level of water falls below the top of the can. Check every 30 minutes. This is VERY important as the can can explode if it's not submerged.
  • Simmer the can for 3-3 1/2 hours, using tongs to turnthe over the can halfway through cooking. Do this VERY CAREFULLY.
  • When the can is done simmering, turn off the heat. Allow the can to come to room temperature. Do NOT open the can while hot.

Bourbon Dulce de Leche Buttercream

  • In a stand mixer fitted with the paddle attachment, combine the dulce de leche and bourbon to the prepared buttercream. Mix on low for 3-5 minutes.
  • Frost the cake with a thick layer of buttercream and top with sprinkles.

Notes

Adapted from The Cake Bible and Sugar Geek Show’s vanilla cake from Artisan Cake Company’s Visual Guide to Cake Decorating
 
Sprinkles from SprinklePop.

Malted Funfetti Cake with Strawberry Buttercream and Cookie Crumble

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I’ve been really into baking with malted milk powder. It just has this deep and toasty flavor that lends so much depth and deliciousness to baked goods. Inspired by strawberry malt milkshakes, I created this malted funfetti cake with strawberry buttercream and cookie crumble. Strawberries and malted milk powder are so, so good together, this is my second recipe using them together within the past couple months. Fluffy and tender malted funfetti cake flecked with sprinkles, silky strawberry Swiss meringue buttercream and strawberry shortbread cookie crumble makes for a truly delicious cake that you will want to make on the regular.

Malted Funfetti Strawberry Cake

Malted Funfetti Cake

The base recipe of my malted funfetti cake is my go to vanilla cake, with the additional malted milk powder and sprinkles. This 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. 

Malted Funfetti Strawberry Cake

Strawberry Buttercream

Strawberry Swiss Meringue buttercream is fluffy, silky and so yummy. It reminds me a lot of strawberry ice cream – which is always a good thing, right? In this recipe, I use strawberry jam for the strawberry flavoring in the buttercream. You can also try the method I use for making strawberry Italian meringue buttercream by making your own concentrated jam first as used in my strawberry rose buttermilk cake.

Malted Funfetti Strawberry Cake

Strawberry Cookie Crumbs

I really like adding crunchy elements to my cakes. I like the texture they add and it helps to add additional complementary flavors to the cake. The cookie crumbs for this recipe is a shortbread style crumble that is baked until golden and crispy. Once cool, freeze dried strawberries are crushed into the crumble and tossed to fully incorporate. This crumble is super yummy and even tastes amazing on ice cream, yogurt, etc.

Malted Funfetti Strawberry Cake

I baked my cakes in 2 – 2″ pans and torted them (or split them in half) to create 4 layers total. You want to make sure that the cake layers will be stable so I typically put down a thin layer of buttercream and then pipe a dam around the edge of the cake first before sprinkling on the cookie crumble. Then scoop additional buttercream on top of it, spreading it out to even it out with the dam. This ensures that the buttercream layers are even but also will make sure the layers are adhered properly and are stable, and not just sitting on the crumble.

Malted Funfetti Strawberry Cake

I hope that you enjoy this malted funfetti cake with strawberry buttercream and cookie crumble 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 with Honey Buttercream and Blackberry Caramel

Salted Caramel Popcorn Cake

Malted Funfetti Strawberry Cake
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Malted Funfetti Cake with Strawberry Buttercream and Cookie Crumble

Funfetti malted milk vanilla cake filled with strawberry malted cookie crumble and strawberry Swiss meringue buttercream
Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 3 8″ cakes

Ingredients

Malted Funfetti Vanilla Cake

  • 14 ounces (397g) cake flour
  • 14 ounces(397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1/4 cup malted milk powder
  • 1 tablespoon + 1 teaspoon baking powder
  • 9 tablespoons (133g) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 3 ounces (85g) canola oil
  • 12 ounces (31g) whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • ¼ cup sprinkles

Strawberry Buttercream

  • 1 batch prepared Swiss meringue buttercream
  • 1 – 1½ cups strawberry jam

Strawberry Cookie Crumble

  • 1/2 cup all purpose flour
  • 1 tablespoons malted milk powder
  • 1½ tablespoons granulated sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup freeze dried strawberries
  • ⅛ teaspoon fine sea salt

Instructions

Make Funfetti Malt Cake

  • Preheat your 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 milk, oil, eggs, vanilla extract and vanilla extract in medium bowl. Whisk to thoroughly combine.
  • In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, malt powder and salt. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter pieces, 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 a small amount of the liquid ingredients (about 1/2 cup) and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat 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 incorporated, give the bowl a final scrape and mix with a spatula. Fold in the sprinkles.
  • 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.

Strawberry Buttercream

  • In a stand mixer fitted with the paddle attachment, combine the salted caramel sauce and the prepared Swiss meringue buttercream.
  • Mix on low until everything is incorporated and the buttercream is smooth.

Strawberry Cookie Crumble

  • Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, combine the flour, malt powder and salt.
  • Pulse in the butter, pulsing until the dough forms clumps.
  • Turn the mixture in an even layer onto the prepared baking sheet and break up some of the large pieces.
  • Bake for 10 minutes. Remove the tray from the oven and, using a heatproof spatula, gently flip the mixture and bake for 10 more minutes.  Let tray cool completely on a wire rack. Store in an airtight container for up to a week.
  • Let tray cool completely on a wire rack. Crumble in the freeze dried strawberries. Store in an airtight container for up to a week.

Assemble the 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. If you made your cake in 3 pans, skip this step.
  • 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 buttercream on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
  • Sprinkle the strawberry cookie crumble on top of the cake layer. Pat into place.
  • Spread about one cup of the buttercream on top of the crumble using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick total.
  • Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
  • Slice into pieces and serve.

Salted Caramel Popcorn Cake

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This is the perfect cake for all those salted caramel fans in your life. Tender, fluffy and moist vanilla bean cake is layered between salted caramel sauce, and salted caramel Swiss meringue buttercream, and topped with homemade salted caramel popcorn and even more salted caramel. My salted caramel popcorn cake is indulgent, delicious and fulfills all of those sweet and salty caramel cravings.

Salted Caramel Corn Cake

Vanilla Bean Cake

Let me tell you – this vanilla bean cake is a KEEPER. It’s the perfect foundation for most fillings and frostings, and it makes for beautiful layer cakes. This 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. 

Salted Caramel Corn Cake

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.

Salted Caramel

One full batch of my salted caramel sauce is needed for this cake. It will be used for the buttercream, to drizzle between layers and used as a drip on top. Be sure to use room temperature caramel for this cake project. Too warm and the caramel will leak. Too cold and you won’t be able to drizzle it or use it for the drip.

Salted Caramel Corn Cake

Salted Caramel Popcorn

Of course, you can totally use store bought caramel popcorn for this cake. But, I have provided my recipe for a small batch of caramel popcorn in this post. It makes 2 quarts of caramel corn which is the equivalent to 2 – 3oz bags. There will be left overs so I recommend sprinkling more popcorn over each cake slice when serving so all servings get plenty of caramel popcorn with it.

Salted Caramel Corn Cake

My caramel corn recipe requires making a caramel syrup to pour over the popcorn and then is baked low and slow to develop the flavor and coat all of the popcorn. Once cooled, the popcorn can be broken up into pieces and stored in an airtight container. Homemade caramel corn is so good. It’s definitely worth making and keeping extra to snack on.

Salted Caramel Corn Cake

I hope that you enjoy this salted caramel popcorn 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 with Honey Buttercream and Blackberry Caramel

Salted Caramel Corn Cake
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Salted Caramel Popcorn Cake

Moist and tender vanilla bean cake filled with salted caramel, salted caramel Swiss meringue buttercream and topped with homemade salted caramel corn
Prep Time1 hr
Cook Time40 mins
Course: Dessert
Servings: 3 – 8″ cakes

Ingredients

Vanilla Bean Cake

  • 14 ounces (396g) cake flour
  • 14 ounces (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 9 tablespoons (133g) unsalted butter, room temperature
  • 4 large eggs
  • 3 ounces (85g) canola oil
  • 12 ounces (341g) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pure vanilla bean paste

Salted Caramel

Salted Caramel Swiss Meringue Buttercream

Salted Caramel Popcorn

  • 2 quarts (2 – 3oz bags) salted popcorn
  • 1/2 cup (107g) light brown sugar
  • 1/4 cup (78g) light corn syrup
  • 1/4 cup (57g) unsalted butter, room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract

Instructions

Vanilla Bean Cake

  • 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 milk, oil, eggs, vanilla extract and vanilla bean paste in medium bowl. Whisk to thoroughly combine.
  • 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 pieces, 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 a small amount of the liquid ingredients (about 1/2 cup) and mix until the flour mixture is moistened.
  • Turn the mixer speed to medium (4 or 6) and beat 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 incorporated, 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.

Salted Caramel Buttercream

  • In a stand mixer fitted with the paddle attachment, combine the salted caramel sauce and the prepared Swiss meringue buttercream.
  • Mix on low until everything is incorporated and the buttercream is smooth.

Salted Caramel Popcorn

  • Preheat the oven to 200F. Line a large, rimmed baking sheet with parchment. Spread out the popcorn in an even layer.
  • Mix brown sugar, corn syrup, butter and salt in a large saucepan. Stir and bring to a boil over medium heat.
  • Boil 2 minutes without stirring. Remove the pan from the heat.
  • Whisk in baking soda and vanilla.
  • Pour caramel over the popcorn, stirring to coat evenly. Work quickly as the caramel sets up fast.
  • Bake for 1 hour, stirring every 20 minutes. Remove from the oven, give it a final stir and cool.
  • Break apart the popcorn. Store in an airtight container.

Assemble Salted Caramel Popcorn 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. If you made your cake in 3 pans, skip this step.
  • Put one of the cake layers, cut side up onto an 8" cake board or directly onto a cake stand.
  • Spread about one cup of the buttercream on the layer using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick.
  • Drizzle with salted caramel sauce.
  • 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 buttercream and salted caramel. 
  • Place the third layer cake layer, top up, and press down gently so that the layer is adhered to the buttercream.
  • Add the final buttercream layer. Add the final salted caramel drizzle. 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 salted caramel buttercream. Chill in the refrigerator for 30 minutes.
  • Microwave the remaining caramel for 3-5 seconds, or until the caramel 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 caramel and smooth.
  • Top with salted caramel popcorn. Slice into pieces and serve.
  • Wrap remaining cake in plastic wrap. The cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 

Coconut Lime Crumble Cake

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I am not a fan of coconut. I’ve tried to like it over the years, but just hadn’t found anything with coconut that I enjoyed. Until this cake. I was determined to make a coconut cake that I loved, one without an artificial or overpowering flavor. This is THAT cake! It’s probably one of the best cakes I’ve ever made – it’s that good. Moist, fluffy and tender coconut lime cake made with lime zest, coconut milk, lightly toasted coconut and a small about of coconut extract just to oomph up that coconut flavor. Filled with a sweet tart lime curd, toasted coconut and crunchy graham cracker crumble, my coconut lime crumble cake is perfectly balanced, delicious and is the perfect summer cake.

Coconut Lime Cake

Lime Curd

This curd is seriously good enough to be eaten on its own. It’s tart and sweet, creamy and thick, and pairs so well with the coconut lime cake. Lime curd is easy to prepare and takes less than 30 minutes to make. Egg yolks, a whole egg, sugar, salt, lime juice and zest are heated until thickened and creamy. Butter is added to help thicken the curd, add a little bit of richness and also make the curd silky smooth. Once the curd is chilled, it is ready to use.

Coconut Lime Cake

Graham Cracker Crumble

The graham cracker crumble adds a layer of crunchiness to add texture to the cake with its creamy fillings. With the creamy buttercream and tart lime curd, the crumble adds an element to the cake that is reminiscent of key lime pie. Crushed graham crackers are mixed with melted butter, brown sugar and a pinch of salt and baked until golden brown and crunchy. Don’t use finely crushed graham cracker crumbs. You want to make sure you are leaving some small pieces of graham cracker intact for some extra crunch and texture. Once the crumble is baked and cooled, break into larger pieces and toss with some of the toasted coconut. The crumble will be layered with the coconut buttercream and lime curd.

Coconut Lime Cake

Coconut Buttercream

For this cake, I went to my go-to Swiss meringue buttercream as the base for my coconut buttercream. For a semi-naked 8″ cake, 5″ tall, you will only need a half of a batch of buttercream. To fill and completely frost a 8″ cake, 5″ tall, make 3/4 of a batch or a full batch of Swiss meringue buttercream. Coconut cream and a small amount of coconut extract gives the buttercream it’s creamy coconut flavor. Use as much or as little coconut extract as you like. Be careful adding too much though, because adding too much will give you that suntan lotion/artificial coconut flavor.

Coconut Lime Cake

How to make coconut lime crumble cake

I typically bake my cakes in two pans then torte (cut in half), but you can divide the batter between 3 pans if you like. For a 6″ cake, make a half batch of the batter. This coconut lime cake uses coconut milk, coconut extract and lime zest for 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.

Coconut Lime Cake

You will also notice, a scale is 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.

If you make this coconut lime crumble cake let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more layer cake recipes, check out these posts:

Strawberry Rose Buttermilk Cake

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Chocolate Stout Cake with Coffee Irish Cream Buttercream

Coconut Lime Cake
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5 from 1 vote

Coconut Lime Crumble Cake

Moist, fluffy and tender coconut lime cake made with lime zest, coconut milk, lightly toasted coconut and a small about of coconut extract filled with a sweet tart lime curd, toasted coconut and crunchy graham cracker crumble
Prep Time1 hr
Cook Time45 mins
Cooling Time3 hrs
Course: Dessert

Ingredients

Lime Curd

  • 3 large (42g) egg yolks
  • 1 large (50g) egg
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (76g) fresh lime juice
  • 1 tablespoon lime zest
  • 1/8 teaspoon fine sea salt
  • 4 tablespoons (57g) unsalted butter, room temperature

Graham Cracker Crumble

  • 3/4 cup (107g) graham cracker crumbs (about 4 1/4 graham cracker sheets)
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  • pinch of fine sea salt
  • 1/4 cup (22g) coconut, sweetened, flaked

Coconut Lime Cake

  • 14 ounces (396g) cake flour
  • 14 ounces (397g) granulated sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 teaspoons lime zest
  • 8 tablespoons (113g) unsalted butter, room temperature
  • 4 large eggs
  • 3 ounces (85g) canola oil
  • 12 ounces (341g) unsweetened coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2-3/4 cup (43g-64g) toasted coconut, sweetened, flaked

Coconut Buttercream

Instructions

Toast the coconut.

  • Place the coconut for both the streusel and the cake a in a large skillet.
  • Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown. Because the coconut is sweetened, it will toast quickly.
  • Set aside to cool completely.

Make the lime curd.

  • Combine the sugar and lime zest into a bowl. Rub the mix between your hands to release the oils of the zest.
  • Add the egg and egg yolks to the sugar mixture and whisk to combine thoroughly. 
  • Add the lime juice and whisk to combine.
  • Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Take the curd off of the heat and whisk in the butter. Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Cool completely in the refrigerator before using.

Make the graham cracker crumble.

  • Preheat the oven to 350F. Line a small cookie sheet with parchment paper.
  • In a medium bowl, melt the butter in the microwave, about 30-45 seconds.
  • Whisk in the brown sugar.
  • Add the graham cracker crumbs to the bowl and stir to coat.
  • Pour out the streusel onto the parchment paper.
  • Bake for 6-8 minutes, or until golden brown. Let the crumble cool.
  • Sprinkle 1/4 of the toasted coconut over the crumble. Stir to mix, breaking up some of the larger crumbs.

Make the coconut lime cake.

  • 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 coconut milk, oil, eggs, coconut extract 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, salt, and lime zest. On low speed, mix for 1 minute.
  • With the mixer still running, add in the softened butter pieces, 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. Fold in the 1/2 cup of toasted coconut.
  • 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.

Make the coconut buttercream.

  • In a stand mixer fitted with the paddle attachment, combine the coconut cream at little at a time, coconut extract and prepared Swiss meringue buttercream.
  • Mix on low until everything is incorporated and the buttercream is smooth.

Assemble the coconut lime crumble 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. If you made your cake in 3 pans, skip this step.
  • 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 butter on the cake layer with an offset spatula. Pipe a rim (or dam) of buttercream around the edge of the cake layer.
  • Spread about 1/3 to 1/2 cup of the lime curd over the cake. 
  • Sprinkle the graham cracker streusel on top of the curd. Pat into place.
  • Spread about one cup of the buttercream on top of the curd/crumble using an offset spatula to evenly distribute the buttercream. You're looking for the buttercream to be about 1/4 inch thick. 
  • Place the second cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place the third cake layer on top, top up, and press down gently so that the layer is adhered to the buttercream. Repeat steps 3-6.
  • Place final cake layer on top and frost with the remaining buttercream. Chill for 30 minutes.
  • Slice into pieces and serve.

Notes

The completed cake will keep in the refrigerator for up to three days. Bring to room temperature before serving. 

Fruity Pebbles Cupcakes

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It wasn’t until I read Christina Tosi’s, Momofuku Milk Bar: A Cookbook, nearly a decade ago, that I learned about cereal milk. The idea of infusing milk with cereal is the perfect way to infuse familiar cereal flavors into baked goods. These Fruity Pebble Cupcakes are inspired by the cakes in that book, and also by my littlest, who came up with the idea of these cupcakes for her birthday. These Fruity Pebble cupcakes are tender, fluffy and moist, infused with Fruity Pebbles flavor, filled with strawberry jam and topped with light and fluffy whipped vanilla Fruity Pebbles buttercream.

Fruity Pebble Cupcakes

Cereal Infused Milk

Steeping the milk used in both the cupcakes and the buttercream with the cereal will infuse the milk with all that familiar Fruity Pebbles flavor. Combine the cereal and the milk and let it sit for 45-60 minutes for the milk to absorb the flavor from the cereal. The milk will change to a light orange color. Pour the milk/cereal mixture into a sieve set over a measuring cup, and with the back of a spoon, press on the cereal left in the sieve to get as much of the cereal milk out as possible for optimal flavor.

Fruity Pebble Cupcakes

How to make Fruity Pebbles cupcakes

These cupcakes are quick and easy to prepare. Room temperature ingredients are key to a perfect cupcake. The egg, egg white, oil and vanilla extract are combined together in bowl and whisked 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 cereal 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.

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.

Fruity Pebble Cupcakes

Whipped Fruity Pebble Buttercream

This whipped vanilla cereal milk buttercream is super light and creamy. Whipping the butter and the confectioner’s sugar first, then whipping the buttercream after the milk, vanilla and salt are added ensures a light and creamy frosting, rather than a dense and cloying frosting. Whipping the buttercream also makes it smooth and not grainy as some American style buttercream can be.

Fruity Pebble Cupcakes

Assembling the Fruity Pebble Cupcakes

Once the cupcakes are completely cool, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of strawberry jam and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

Pipe or spread the filled cupcakes with buttercream. Sprinkle the top with some Fruity Pebbles cereal.

Fruity Pebble Cupcakes

If you make these Fruity Pebble Cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Maple Bacon Blueberry French Toast Cupcakes

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Caramel Apple Cupcakes

Fruity Pebble Cupcakes
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Fruity Pebbles Cupcakes

These Fruity Pebble cupcakes are tender, fluffy and moist, infused with Fruity pebbles flavor, filled with strawberry jam and topped with light and fluffy vanilla Fruity Pebbles buttercream

Ingredients

Cereal Milk

  • 2 cups whole milk
  • 2 cups Fruity Pebbles cereal

Fruity Pebbles Cupcakes

  • 1 ½ cups (175g) cake flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup cereal milk
  • 1 large egg white
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola or vegetable oil
  • 1/3 cup strawberry jam

Fruity Pebbles Buttercream

  • 1 cup unsalted butter, room temperature
  • 2 cups + 2 tablespoons confectioner's sugar
  • 2 tablespoons cereal milk
  • 2 teaspoons pure vanilla extract
  • pinch of salt
  • 1/4 cup Fruity Pebbles cereal

Instructions

Make the cupcakes:

  • Heat the oven to 350F. Line a cupcake pan 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.
  • Bake the cupcakes for 17-20 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 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the strawberry jam. The piece you removed will be the shape of a cone.
  • Spoon the strawberry jam inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. 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.

Make the buttercream:

  • In the bowl of an electric mixer fitted with the paddle attachment, whip butter and confectioner's sugar for 6-8 minutes on medium speed until very light and fluffy.
  • Add in a pinch of salt, cereal milk and vanilla. Whip for another 5 minutes.
  • Pipe or spread the buttercream onto the cupcakes. Sprinkle Fruity Pebbles on top of each cupcake.

Blueberry Lemon Thyme Loaf Cake

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If you are a regular to my blog, it’s no secret that I love citrus bakes. This blueberry lemon thyme loaf cake is one of my favorites and is MUST bake. This lemon cake is tender, fluffy and velvety, packed with lemon flavor with hints of herby fresh thyme, filled with juicy, fresh blueberries and drizzled with a sweet and tangy lemon glaze. It’s so delicious, and so addictive – it’s hard to eat just one slice.

Blueberry Lemon Thyme Loaf Cake

Blueberry Lemon Thyme Loaf Cake

How to make blueberry lemon thyme loaf cake

It’s important to toss and coat the blueberries with a small amount of flour. This keeps them suspended in the cake so that they don’t sink to the bottom of the cake during baking.

Butter is beaten with sugar, lemon zest and thyme to get maximum flavor from the aromatics until light and fluffy. Beat for the full 5 minutes so that the texture has lightened color and appears lighter and fluffier in texture. Vanilla and eggs are beaten in, followed by adding in and alternating dry ingredients and milk.

The blueberry/flour mixture is folded into the better to keep them the berries intact and also to not deflate the batter. I baked this cake in an 8 1/2″ by 4 1/2″ loaf pan but you can use a 9 x 5 loaf pan if you have that on hand. Bake until the loaf comes out clean or with a few remaining dry crumbs and the top is golden brown.

Blueberry Lemon Thyme Loaf Cake

The glaze

While the cake is cooling, prepare the glaze. Simply whisk together the confectioner’s sugar, fresh lemon juice, and heavy cream until thickened and thoroughly mixed. The heavy cream helps to thickened the glaze and give it more of a creamy texture. This glaze is creamy and tangy, packing in even more lemon flavor. Pour or drizzle the glaze over the cake while it is still warm.

Blueberry Lemon Thyme Loaf Cake

Blueberry Lemon Thyme Loaf Cake

If you make my blueberry lemon thyme loaf cake, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more blueberry recipes, check out these posts:

Maple Bacon Blueberry French Toast Cupcakes

Blueberry Streusel Muffins

Triple Berry Crumb Pie

Blueberry Lemon Thyme Loaf Cake
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Blueberry Lemon Thyme Loaf Cake

Tender and fluffy lemon loaf cake with a hint of herby hint of fresh thyme and juicy fresh blueberries and topped with a sweet tart lemon glaze, fresh blueberries and fresh thyme
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Servings: 9 servings

Ingredients

Loaf Cake

  • 1 cup fresh blueberries
  • 1 tablespoon all purpose flour
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • 1 teaspoon pure vanilla extract
  • 1 ⅔ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup milk, room temperature

Lemon Glaze:

  • 1 cup confectioner's sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon heavy cream

Instructions

  • Preheat the oven to 350F. Spray a 8.5 x 4.5 or 9 x 5 pan with baking spray. Or, butter the pan, sprinkle with flour, and tap out the excess flour over the sink.
  • Combine the blueberries and 1 tablespoon of flour together in a small bowl. Toss to coat the blueberries with flour.
  • In a medium bowl, whisk together the 1 2/3 cups of flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest and thyme on medium-high speed until light and fluffy, about 3-5 minutes.
  • Add the vanilla. Add the eggs one at a time, scraping the bowl after each one has been added.
  • With the mixer on low speed, add the flour mixture to the batter in the three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined.
  • Remove the bowl from the mixer and fold in the blueberries.
  • Pour the batter into the pan and bake 45-55 minutes or until a toothpick stuck in the loaf comes out with few dry crumbs.
  • Cool the loaf in the pan for 15 minutes on a cooling rack. Remove the loaf from the pan and place on the cooling rack to continue cooling.
  • In a small bowl, whisk together the confectioner's sugar, lemon juice and heavy cream until thickened and well combined.
  • Pour or drizzle the glazes over the warm (not hot) loaf cake. Top with extra blueberries and garnish with fresh thyme. Cool completely before slicing and serving.

Tres Leches Bundt Cake

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I should preface this post by telling you that this is not at all an authentic tres leches cake. And technically it’s a cuatro leches cake, but still, we’re calling it a tres leches bundt cake. I have named it as such due to the milk soak mixture and how it is served. But don’t let its inauthenticity discourage you from making it, because it is YUM. My tres leches cake is dense, rich, moist, and is so good.

Tres Leches Bundt Cake

What is Tres Leches Cake?

An authentic tres leches (or “three milks”) cake is a traditional Latin American dessert. It is a sponge cake typically made with little or no fat (no oil or butter), and is soaked in a combination of milks – evaporated milk, whole milk, sweetened condensed and heavy cream. The cake acts as sponge to absorb the milk mixture. It’s rich and sweet, spongy and light, moist but not soggy. It’s delicious.

Tres Leches Bundt

What is different about this tres leches bundt cake?

Instead of a light and airy sponge cake, I decided to use a bundt cake. Soaking this dense and fine crumbed bundt cake in a milk mixture allows the cake to absorb the milks, making it sweeter, richer and more moist and flavorful. Top this bundt with whipped cream and fresh strawberries, and it’s like a strawberry shortcake cake.

Tres Leches Cake

How to make the cake

This is a pretty typical vanilla bundt cake batter. Butter and sugar are beaten until light and fluffy. Vanilla and eggs are added, followed by flour, baking powder and salt. The batter is thick and creamy. Make sure you adequately prepare you bundt cake pan, even if it is a non-stick pan. Spoon the batter into the bundt pan and use an offset spatula to even out the batter so that the cake bakes evenly.

Tres Leches Bundt Cake

Milk Soak Mixture

For my milk mixture, I used sweetened condensed milk and evaporated milk. Just whisk the milks together and it’s ready to go. This mixture will be poured over the warm cake and absorbed. Both the bottom and the top of the cake are pierced with a skewer and drizzled with the milks for optimal absorption and flavor. Chill the cake to allow it time to absorb the milks. Once chilled top the cake with whipped cream and fresh strawberries.

Before serving the cake, drizzle some of the remaining milk mixture that is on the plate over the slices. Don’t skip this step. It’s so, so good.

Tres Leches Bundt

If you make my Tres Leches bundt cake, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cake recipes, check out these posts:

Banana Cake with Salted Caramel and Peanut Butter Buttercream

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Strawberry Rose Buttermilk Cake

Tres Leches Bundt Cake
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4.67 from 6 votes

Tres Leches Bundt Cake

Prep Time30 mins
Cook Time1 hr
Chill Time3 hrs
Course: Dessert

Ingredients

The Bundt Cake:

  • 1 cup (226g) unsalted butter, room temperature
  • 1 2/3 cup (264g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup (227ml) whole milk, room temperature
  • 4 large eggs, room temperature
  • 3 cups (360g) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Milk Soak:

  • 1 cup (226g) evaporated milk
  • 1 can (397g) sweetened condensed milk

Topping:

  • 1 cup (227ml) heavy cream, cold
  • 1-2 tablespoons confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 lb fresh strawberries

Instructions

  • Preheat the oven to 350F and grease and flour the bundt cake pan. You can also use baking spray.
  • In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
  • In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy, about 5-8 minutes, scraping the bowl occasionally.
  • Add the vanilla extract. Add the eggs one at a time, scraping the bowl after each addition.
  • With the mixer on low speed, add the dry ingredients into the mixture in the three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix until just combined.
  • Scape the batter into the prepared baking pan. Bake for 40-55 minutes or until a toothpick comes out with few crumbs.
  • Cool the cake in the pan for 15 minutes. Meanwhile, prepare the soaking mixture.
  • In a measuring cup, whisk together the sweetened condensed milk and evaporated milk. If the mixture is too thick, add more evaporated milk.
  • While the cake is still in the pan, pierce the cake all over with a thick skewer.
  • Pour 1/3-1/2 cup of the milk mixture over the cake, a little bit at a time, allowing the cake to absorb the liquid before adding more. Let the cake stand for 15 minutes.
  • Invert onto a cake plate (preferable with edges) and poke holes around the top of the cake. Drizzle with the remaining glaze. Cover and place in the fridge for a couple of hours or up to overnight.
  • Before serving, make the whipped cream. Place the bowl of a stand mixer and the whip attachment into the freezer for 10 minutes.
  • Pour the cream into the chilled bowl, and beat the cream, confectioner's sugar and vanilla on medium-high speed until medium peaks form, 3-5 minutes.
  • Add the confectioner's sugar and beat until stiff peaks form, 30 seconds.
  • Spoon the whipped cream onto the top of the cake. Place sliced fresh strawberries on top of the cake.
  • Slice and serve. Drizzle any glaze sitting on the plate over the cake slices.

Maple Bacon Blueberry French Toast Cupcakes

By 1 Comment

I am all about cake for breakfast. Even better is breakfast as cake. My maple bacon blueberry French toast cupcakes are the best flavors of breakfast. Filled with a jammy blueberry filling, these French toast cupcakes are lightly spiced with cinnamon and nutmeg and topped with sweet and buttery maple Swiss meringue buttercream, fresh blueberries and salty bacon crumbles. All that is missing is a cup of coffee. Eat them for breakfast. Eat them for dessert. They’re super yummy for anytime of the day.

Maple Bacon Blueberry French Toast Cupcakes

French toast cupcake batter

In addition to the usual butter, milk, eggs that contribute to making French toast, these cupcakes are also lightly spiced with cinnamon and nutmeg. The nutmeg is the secret to making these cupcakes taste like French toast. So, so good. This recipe uses the reverse creaming method (you can refer to this post for more info), which creates a soft and fluffy cupcake with a tight crumb.

Maple Bacon Blueberry French Toast Cupcakes

Blueberry Filling

This blueberry filling is so good on so many things. When I make it, I almost always double it, so I can use it on pancakes or ice cream. You can use either fresh or frozen blueberries for this recipe. The blueberries are cooked down with a little bit of sugar and mashed to release the juices. The mixture is reduced and thickened. Lemon juice and cornstarch are combined to make a slurry that is whisked into the blueberry mixture to thicken it. Cool the mixture before filling the cupcakes.

Maple Bacon Blueberry French Toast Cupcakes

Maple Swiss Meringue Buttercream

My maple buttercream is made using both maple syrup and sugar for the meringue base. I like to add a small amount of maple extract to get more of that pancake syrup flavor, but you can totally omit it. The maple syrup definitely shines in this buttercream. For a comprehensive guide on Swiss meringue buttercream, check out this post.

Maple Bacon Blueberry French Toast Cupcakes

Assembling the French toast cupcakes

Once the cupcakes and blueberry filling are cooled completely, assemble the cupcakes. Using a small paring knife, at an angle, cut a cone out of the center of the cupcake, about halfway down the cupcake. Cut the cone off of the removed piece to make a lid that will sit on top of the filling. Fill the cupcakes with a heaping teaspoon of the blueberry filling and place the lid on top. Alternatively, you can use a cupcake corer. This is the one I use.

Pipe or frost the filled cupcakes with the maple Swiss meringue buttercream. Top with the crumbled bacon and fresh blueberries.

Maple Bacon Blueberry French Toast Cupcakes

If you make these maple bacon blueberry French toast cupcakes, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cupcake recipes, check out these posts:

Carrot Cake Cupcakes with Brown Butter Cream Cheese Frosting

Funfetti Vanilla Cupcakes with Chocolate Fudge Frosting

Black Forest Cupcakes

Maple Bacon Blueberry French Toast Cupcakes
Print Recipe
5 from 2 votes

Maple Bacon Blueberry French Toast Cupcakes

Lightly spiced cinnamon and nutmeg French Toast cupcake filled with blueberry jam and topped with maple buttercream and crunchy bacon pieces.
Prep Time35 mins
Cook Time28 mins
Course: Dessert
Servings: 12 cupcakes

Ingredients

French Toast Cupcakes

  • ½ cup (119ml) whole milk, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola oil
  • 5 tablespoons unsalted butter, room temperature
  • 1½ cups (175g) cake flour
  • 2 teaspoons baking powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg

Blueberry Filling

  • 1 ½ cups (255g) blueberries
  • 3 tablespoons granulated sugar
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons cornstarch

Maple Buttercream

  • 5-6 large (150g) egg whites
  • 2/3 cup (100g) pure maple syrup
  • 2/3 cup (132g) granulated sugar
  • 1 ½ cups (170g) unsalted butter, room temperature
  • ½ teaspoon fine sea salt
  • ¼ – ½ teaspoon maple extract
  • 4 slices thick cut bacon, cooked and finely chopped

Instructions

Make the blueberry filling.

  • In a saucepan, heat the blueberries and sugar over medium heat. Bring to a simmer, stirring frequently to prevent burning.
  • .Mash the blueberries with the back of a wooden spoon to release the juices.
  • Reduce the heat just enough to keep the mixture at a simmer and continue to cook, stirring occasionally, until the blueberry juices begin to reduce and concentrate, about 8 minutes.
  • In a small bowl, make a slurry by combining the lemon juice and the cornstarch.
  • Remove the blueberries from the heat and whisk the slurry mixture into the blueberry mixture. Stir constantly until the mixture thickens.
  • Cool the blueberry filling to room temperature before using.

Make the French Toast cupcakes.

  • Heat the oven to 350F. Line a cupcake pan 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, salt, cinnamon and nutmeg 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.
  • Bake the cupcakes for 17-20 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 5 minutes. Carefully remove the hot cupcakes from the pan and cool completely on a wire rack.
  • Using a sharp knife, cut a hole into the center of the cooled cupcakes to create a space for the blueberry filling. The piece you removed will be the shape of a cone.
  • Spoon the blueberry mixture inside each carved out cupcake. Fill the cupcake with the filling to the top, about a heaping teaspoon full. 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.

Make the Maple Buttercream.

  • Weigh out egg whites, maple syrup, 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 of the egg/sugar mixture 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. 
  • Let the buttercream mix. It might curdle or look lumpy but that’s ok. Keep mixing. This could take some time.
  • Keep mixing on low and add the salt, vanilla and maple extract, if using. Mix until everything is fully incorporated. The buttercream is ready when it is smooth, satiny and creamy.
  • Top the cupcakes with maple buttercream and top with a bacon bits and fresh blueberries.

Notes

The blueberry filling can be kept in the fridge for up to a week.
Cupcakes are best eaten the day they are made, but will keep for up to 2 days stored in an airtight container.
Buttercream can be kept at room temperature for up to 2 days, refrigerated for up to a week and frozen for up to 3 months.