Root Beer Float Cake

This cake has a yummy root beer flavor and is topped with whipped cream.

Ingredients

For the Cake:

1 c. salted butter
1 c. half-and-half
2 c. dark brown sugar, packed
2 large eggs
1/2 c. sour cream
1 tbs. root beer concentrate
2 c. all-purpose flour
1/2 tsp. kosher salt
1 tsp. baking soda

For the Whipped Cream:

2 c. heavy cream
1/2 tsp. kosher salt
1 tbsp. granulated sugar
1 tsp. vanilla, cream soda, or butterscotch extract or flavoring

Yields Approximately 24 Slices

For the Cake;

Preheat the oven to 375 degrees Fahrenheit. In a saucepan, bring the butter and half-and-half to a boil, stirring occasionally. Remove from heat, then stir in the dark brown sugar, eggs, sour cream, root beer concentrate, flour, salt, and baking soda. Stir together until smooth.

Pour the batter into a greased 9×13 baking pan. Bake for 20-25 minutes or until the cake is pulling away from the sides and an inserted toothpick comes out clean. Cool completely.

For the Whipped Cream:

In a bowl, combine the heavy cream, salt, sugar, and extract of choice. Whip until soft peaks form. Frost the cake with the cream. Chill until service.

Coconut Tres Leches Cake

This cake is full of coconut flavor. This would also taste great topped with dulce de leche.

Ingredients

For the Cake

3 1/2 c. all-purpose flour
2 c. granulated sugar
1 tbs. baking powder
1/2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. salted butter, softened and diced
1 c. coconut heavy cream, divided use
4 large eggs, room temperature
2 large egg yolks, room temperature
1 tsp. vanilla extract
1/2 tsp. coconut extract

For the Milk Soak

1 13.5 oz. can coconut heavy cream
1 12.2 oz. can evaporated coconut milk
1 11.25 oz. can sweetened condensed coconut milk
1 tsp. vanilla
1 tsp. ground cinnamon

For Topping the Cake

1 13.5 oz. can coconut heavy cream, chilled
1 tbsp. granulated sugar
10 oz. fresh mango, diced
ground cinnamon for topping

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Beat the flour mixture with the butter until the butter is incorporated into the mixture. Scrape the bowl.

In a small bowl, beat together the 1/2 the coconut heavy cream, eggs, egg yolks, vanilla extract, and coconut extract.

Add the egg mixture to the flour mixture and beat until combined. Scrape the bowl, then add the remaining coconut heavy cream and mix until just combined. Pour batter into a greased 9×13 baking pan. Bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs. Set cake aside to cool.

For the Milk Soak

Whisk together the heavy coconut cream, evaporated coconut milk, sweetened condensed coconut milk, vanilla, and cinnamon. Once cake is completely cooled, poke the cake full of holes using a fork or wooden skewer. Pour the milk mixture over the cake. Cover cake and refrigerate for at least six or before serving. The more soak time is better.

For Topping the Cake

In a cold bowl, whip the coconut heavy cream and granulated sugar until soft peaks form. Spread the whipped cream over the cake. Place diced mangoes on top of the cream and sprinkle with the ground cinnamon.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

This cake has brown butter, toasted pecans, and mini chocolate chips.

Ingredients

For the Cake

1 c. dark brown sugar, packed
1/2 c. salted butter, browned and cooled
2 large eggs, room temperature
1 tsp. vanilla
15 oz. pumpkin puree
2 tsp. baking soda
1 tsp. kosher salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 c. all-purpose flour
3/4 c. toasted pecans
1/2 c. mini semi-sweet chocolate chips

For the Frosting

8 oz. cream cheese, softened
1 tsp. vanilla extract
1 tsp. kosher salt
1 c. crunchy Biscoff cookie butter
1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)

Yields Approximately 24 slices

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.

Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.

For the Frosting

Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.

Peach Cake +Brown Butter Glaze

This cake has warm spices and juicy peaches.

Ingredients

For the Cake

2 c. peaches, peeled and diced
1 tbs. dark brown sugar
1 tbs. maple syrup
1 tsp. vanilla extract
1/2 c. salted butter, softened
1 c. dark brown sugar, packed
3 large eggs, room temperature
1 tsp. baking soda
1 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 c. all-purpose flour
1/2 c. whole milk

For the Glaze

1/2 c. salted butter
1/4 c. whole milk
1 tsp. vanilla extract
1 tbs. maple syrup
2 c. powdered sugar, sifted

Yields Approximately 24 slices

For the Cake

Toss the diced peaches with the 1 tbs. dark brown sugar, 1 tbs. maple syrup, and 1 tsp. vanilla extract. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together. Scrape the bowl, then add the eggs and beat to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, and flour. Add the flour and milk in two alternating additions, scraping the bowl after each addition. Add the peaches and the liquid from the peaches and mix until just combined.

Pour the batter into a greased 9×13 baking dish and bake for 25-30 minutes until an inserted toothpick comes out clean. Co completely before glazing.

For the Glaze

In a saucepan, melt the butter over medium heat. Continue cooking the butter, allowing it to start browning. The butter will start to foam and smell nutty. Stir frequently, as the butter can easily burn. Add the milk, the remove from heat. Stir in the vanilla extract and maple syrup. Stir in the powdered sugar gradually to make a thick glaze. Pour over the cooled cake.

Texas Sheet Cake

This is a dense chocolate cake with a hint of cinnamon.

Yields Approximately 24 slices.

Ingredients

For the Cake

2 c. dark brown sugar, packed
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. salted butter
1 c. half-and-half
4 tbs. coco powder
1/2 c. sour cream
2 large eggs
1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit. In a bowl, sift together the brown sugar, flour, cinnamon, and salt. Set aside.

In a sauce pan, melt the butter, then add the half-and-half and coco powder. Bring to a boil, then pour over dry ingredients. Add the sour cream, eggs, and vanilla. Whisk to combine. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before icing.

For the Icing

1/2 c. salted butter
4 tbs. coco powder
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
6 tbs. sour cream
7-9 c. powdered sugar, sifted
1 tsp. vanilla extract

In a sauce pan, bring the butter, coco powder, cinnamon, salt, and sour cream to a boil. Remove from heat and allow to cool for a couple minutes. Add the power sugar and vanilla to make a thick frosting. Spread over cooled cake.

Cherry Cake +Almond Whipped Cream

This tart cherry cake is paired with an almond paste whipped cream.

Ingredients

For the Cake

1/2 c. salted butter, softened
1 1/2 c. granulated sugar
4 large eggs, room temperature
1/2 c. smooth almond butter
1 tsp. vanilla extract
1/8 tsp. almond extract
1 tsp. kosher salt
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
3 c. all-purpose flour
2 c. heavy cream
1 c. frozen tart cherries, defrosted

For the Almond Whipped Cream

2 c. heavy whipping cream
1/4 c. almond paste or marzipan
1 tsp. vanilla extract
1/8 tsp. almond extract
1/4 tsp. kosher salt
1/2 c. sliced almonds for topping

Yields Approximately 24 servings

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Add the eggs and beat until mixture is slightly lighter in color and aerated. Scrape the bowl, then add the almond butter, vanilla extract, and almond extract. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and flour together. In alternating additions, add the flour mixture and the heavy cream, scraping the bowl after each addition. Fold in the tart cherries.

Pour batter into a greased 9×13 pan and bake for 55-60 minutes until an inserted toothpick comes out clean. Allow cake to co while making the almond whipped cream.

In a bowl, combine all the ingredients. Gently break up the almond paste with a spatula so it starts to dissolve in the wet ingredients. Whip the ingredients until soft peaks form. Spread whipped cream over the cake and top with the sliced almonds.

Strawberry+Lime Cake

This strawberry cake is flavored with lime and a touch of cardamom.

Ingredients

For the Cake

1/2 stick salted butter, softened
1/2 c. granulated sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 8 oz. can sweetened condensed milk
1 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. ground cardamom
3 c. cake flour
1/2 c. pearl sugar

For the Strawberries

2 c. diced strawberries
1 tsp. granulated sugar
1 tsp. lime zest
1 tbs. lime juice

Preheat the oven to 350 degrees Fahrenheit. Grease a bundt cake, then swirl granulated sugar in the bundt pan to coat. Set aside.

Combine the strawberries, sugar, lime zest and lime juice in a bowl. Set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs, then beat until the mixture is fluffy. Add vanilla extract and mix until combined. In a bowl, stir together the baking powder, kosher salt, ground cardamom, and cake flour. Add the flour mixture and sweetened condensed milk in alternating additions, scraping after each addition.

Add the strawberry mixture and mix until combined. Add the pearl sugar and mix to combine. Scoop batter into prepared bundt pan and bake for 50-55 minutes until golden brown and an inserted toothpick come out clean. Allow to cool slightly before removing from the pan.