Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Whenever I bake something I always really think about the recipe before I make it, like I really think about it. I hate to waste ingredients or my time. Sunday I decided I wanted to bake before work I made pumpkin muffins and Oreo cupcakes. Both were crap. Well, by my standards anyways, so naturally I was mad I wanted a great product and didn’t get one! So I went off to work, annoyed I didn’t have a delicious something to snack on.

When I got home from work that night I still had baking on my mind. My mother walked in to tell me it was one of our kitchen supervisors birthday so it was only right I bake a cake, right?

I used this salted caramel and the chocolate cake recipe from this Strawberries & Cream Chocolate Cake 

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.comSalted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 Lately I have not been baking as much for numerous reasons

a. it’s been hot and I cannot come to terms with putting the oven on

b. I have been getting ready to leave work for my trip so I have been putting lots of extra hours in c. I have a summer trip, so I am trying to cut back on my sugar intake

d. it’s summer and I want to be outside

e. I am too tired

are you sick of my excuses? I am!!

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

But as soon as I tasted this cake I knew I needed to get back into the groove of things and bake again. This cake is so moist, the salted caramel and fresh whipped cream and thick chocolate ganache, all my favorite things in one dessert. This cake will be made over and over again in my house.  I hope you enjoy it as well.

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Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Salted Caramel Chocolate Cake

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 pieces

Description

Moist, chocolatey cake is filled with tons of homemade salted caramel and fresh whipped cream, topped off with a gorgeous chocolate ganache and more salted caramel. This cake is easy to make, but will wow your guests.


Ingredients

Chocolate Cake

  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream

Salted Caramel

  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)

Chocolate Ganache

  • 1/2 cup heavy cream
  • 2 cups semi sweet chocolate chips

Whipped Cream & Assembly

  • 3 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup mini chocolate chips

Instructions

Chocolate Cake

  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely, then wrap in plastic wrap and freeze over night.

Salted Caramel

  1. While cake is cooking I make fresh salted caramel. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Do not mix the sugar but you can swirl the pan around to mix it that way. The sugar will begin to turn to an amber color.
  2. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  3. Remove the saucepan from the heat and whisk in heavy whipping cream, whisk very quickly- the mixture will bubble up but as you whisk will calm down. Once combined mix in salt and let cool.
  4. Once cool pour into an air tight container i.e. mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.

Chocolate Ganache

  1. The next day take cakes out of freezer and salted caramel out of fridge In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate mix until fully combined and set aside.

Whipped Cream & Assembly

  1. In bowl of an electric mixer whisk heavy whipping cream and powdered sugar until stiff peaks form. Set in fridge wile preparing cake.
  2. Cut each cake layer in half, to create 4 layers. Place one piece on cake plate/serving dish then drizzle 3 tbsp of salted caramel on cake layer then 1/3 of the whipped cream and an extra drizzle of salted caramel, repeat until final cake layer is on top. Place chocolate ganache on top of final cake layer, let it drizzle down the sides of cake. Sprinkle mini chocolate chips and drizzle more salted caramel on top. Store in fridge.

Notes

Feel free to use store bought salted caramel. Using this recipe you will end up with extra Salted Caramel.

I make this cake the day before I need it but feel free to make the day of as well.

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 

Are you a cake lover too?

Coffee Heath Bar Crunch Cake 

coffeeheathbarcrunchcake (1 of 1)

 

Double Chocolate Bailey’s Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-9

 

Strawberries & Cream Chocolate Cake

chocolatestrawberrycake (1 of 1)-4

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Coffee Heath Bar Crunch Cake

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

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Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

I like cake. I also like Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn’t go through a tub in one sitting?!

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

Things are not as hectic and crazy for me right now so I have had time to day dream about baking.  Last week I made this cake and naturally cake was still on my mind. I just happened to be finishing off a tub of Coffee Heath Bar Crunch when I found myself thinking of cake.
Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

I used my nan’s coffee cake recipe and made a coffee buttercream and coffee whipped cream to fill the cake with. I also used an obnoxious amount of Heath Bar’s cut up. Looking back on this cake my mother and I decided next time I make it (because there will be!!) chocolate covered coffee beans would be a fabulous addition

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

This cake is rich, decedent and you don’t need a huge slice. But I don’t need to go to Target everyday either. Oops! Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

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Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

Coffee Heath Bar Crunch Cake


Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 12 tbsp unsalted butter, at room temp.
  • Instant coffee ( as strong as you like)
  • Hot water ( more or less depending on how strong you want coffee flavor)
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 cup butter, softened
  • 2 sticks butter
  • 1/2 cup heavy cream
  • 3-4 cups powdered sugar
  • 20 mini Heath Bars, chopped

Instructions

  1. Preheat oven to 350F and grease two 8 or 9 inch pans.
  2. In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined
  3. In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  4. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
  5. Once cooked let cool completely on a wire rack.
  6. In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
  7. On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting.
  8. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
  9. Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.

Here’s to the last bite!

Coffee Heath Bar Crunch Cake www.confessionsofabakingqueen.com

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Strawberries and Cream Chocolate Cake #chocolateparty

Strawberries & Cream Chocolate Cake www.confessionsofabakingqueen.com

Rich & moist chocolate cake is filled with juicy strawberries, fresh whipped cream and loads of chocolate ganache you will love this Strawberries and Cream Chocolate Cake

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Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

Driving home from work today I found myself day dreaming of cake. Something I often do. Food obsessed much? Anyways I started dreaming of strawberries. I bought a large pack of strawberries from costco the other day and the strawberries are sooo good!

Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

When I grew up we always had strawberries. My mom would cut them up and sprinkle a little sugar on top and store them in the fridge. I often found myself searching for the strawberry with the most sugar granules on. I know, I know, strawberries are sweet on there on but you all must know by now I have a strange addiction to sugar!

Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

Back to these strawberries from Costco- they are so sweet. I couldn’t stop eating them. Literally. So I decided to make a cake as well. I was craving fresh whipped cream and chocolate covered strawberries so I combined the ideas.

Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

The fresh cream is fabulous alongside the rich chocolate cake and juicy strawberries. Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

These Strawberries and Cream Chocolate Cake is part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. Be sure to check out Roxanas Chocolate Strawberry Roll  and see all of the other bloggers involved in the chocolate party!

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Strawberries & Cream Chocolate Cake www.confessionsofabakingqueen.com

Strawberries and Cream Chocolate Cake

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

Chocolate Cake layered with Fresh Whipped Cream and Strawberries topped with a Chocolate Ganache and More Fresh Strawberries. Make this cake even easier and use a chocolate cake mix.


Ingredients

Chocolate Cake

  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream

Ganache

  • 2 cups semi sweet chocolate chips
  • 1/2 cup heavy cream

Whipped Cream

  • 3 tbsp powdered sugar
  • 1 1/2 cup heavy cream
  • 1 regular sized container strawberries, cleaned and cut in half

Instructions

Chocolate Cake

  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.

Ganache

  1. Once cakes are cool make ganache. In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.

Whipped Cream

  1. In the bowl of an electric mixer fitted with the whisk attachment mix together powdered sugar and heavy cream until stiff peaks form.
  2. On a serving platter/cake plate place the first layer of chocolate cake, spread with all whipped cream, place a layer of strawberries on top of whipped cream place second chocolate cake layer and drizzle top with chocolate ganache. Place fresh strawberries on top. Store in fridge.

Mmm the last bite..

Strawberries and Cream Chocolate Cake- www.confessionsofabakingqueen.com

 

Want another bite of cake?

Carrot Layer Cake

Carrot Layer Cake www.confessionsofabakingqueen.com

Salted Caramel Tres Leches Cake

Salted Caramel Tres Leches Cake www.confessionsofabakingqueen.com

Guinness Gingerbread Cake 

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

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Bailey’s Tres Leches Cake

Bailey's Tres Leches Cake- Confessions of a Baking Queen

MMM… Bailey’s Tres Leches Cake!! Boy did I love this one. I made it on St. Paddy’s day, I just really wanted another excuse to bake with some booze! Let’s be honest I don’t need an excuse, but I took it anyways! 😉 And this cake… I want it everyday of the year!

Bailey's Tres Leches Cake- Confessions of a Baking Queen

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I have had tres leches cake once before. Only once! I loved it but life got in the way of me and tres leches cake.. until now!!

Bailey's Tres Leches Cake- Confessions of a Baking Queen

This cake is soaked in Sweetened Condensed Milk, Evaporated Milk, Heavy Cream & Bailey’s. Basically amazing. The milk mixtures oozes out of the cake. I just wanted to drink it. I HATE milk but all those “milks” mixed together was spectacular!

Bailey's Tres Leches Cake- Confessions of a Baking Queen

I made the cake and served it about 4 hours later, so it had time to soak up everything. It was spectacular and the next day even better! This cake is not the easiest to make but worth the few steps. Will definitely be making this again and I hope you give it a try- it really is fabulous 🙂

Bailey's Tres Leches Cake- Confessions of a Baking Queen

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Bailey’s Tres Leches Cake


Ingredients

  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 5 large eggs, separated
  • 1 cup plus 3 tbsp granulated sugar
  • 1/3 cup whole milk (I used 2%)
  • 2 tsp vanilla extract
  • 1/2 cup Bailey’s Irish Cream
  • 1/2 cup heavy cream
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 2 cups heavy cream
  • 1/2 cup Bailey’s Irish Cream
  • fresh berries for garnishing

Instructions

  1. Preheat oven to 350F and grease a 9X13 inch baking pan. Combine the flour, baking powder and salt in a large bowl. Set aside.
  2. In the bowl of an electric mixer combine egg yolks and 3/4 cup sugar. Mix on medium until very, very light in color. Then add in milk and vanilla extract, mix until just combined. Pour this mixture on top of the flour mixture. Gently fold together until no more flour streaks.
  3. In a clean mixing bowl beat the egg whites on high, until soft peaks form, then add 1/4 cup sugar and beat until you have stiff whites. Fold mixture into batter. Stop just before completely combined and pour into prepared pan. Bake for 34-45 minutes. Let cake cool completely.
  4. Once cool flip cake onto a platter. Using a fork poke the cake numerous times, the more holes the better! In a large bowl combine Bailey’s Irish Cream, heavy cream, sweetened condensed milk and evaporated milk. Pour the milk mixture all over the cake. Pour slowly, some liquid will pool but most will be absorbed into cake. Let sit for 30 minutes. Then in the bowl of an electric mixer beat 2 cups of heavy cream,1/2 cup Bailey’s Irish Cream and 3 tbsp sugar until thick cream is made. Spread on top of cake and garnish with berries. Keep refrigerated. The more time the milk has to soak in the better.

Recipe adapted from The Pioneer Woman Cooks Cookbook 

Bailey's Tres Leches Cake- Confessions of a Baking Queen

Best believe I finished that slice while shooting!! LOL

 

Are you a fan of boozy desserts?

Guinness Brownies w/ Bailey’s Frosting

guinnessbrowniesbaileysfrosting (1 of 1)-3

Guinness Chocolate Cupcakes with Bailey’s Cream Cheese Frosting 

guinnesschoccupcakes

Bailey’s Chocolate Cream Pie 

baileyscreampie (1 of 1)-3

Guinness Chocolate Cake (my favorite chocolate cake ever) 

Guinness Chocolate Cake

Bailey’s Chocolate Truffles 

baileystruffles (1 of 1)

Bailey’s Chocolate Cookies

Bailey's Irish Cream Cookies

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Homemade Rainbow Chip Cupcakes

Homemade Rainbow Chip Cupcakes, a moist Vanilla Cupcake filled with Rainbow Chips topped with a luscious Vanilla Buttercream with Rainbow Chips! 

 

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Here is my version of Homemade Rainbow Chip Cupcakes, that are PERFECT! Well, in my eyes tastebuds anyways! Growing up I absolutely LOVED rainbow chip cake! I could literally eat a whole cake to myself, sadly I am not exaggerating. So, I though it was about time for me to make some Homemade Rainbow Chip Cupcakes. 

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

Boy, am I sure glad I did! The cupcakes are dense and moist. Which I LOVE! I am really not a fan of light, airy cake.

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

And the rainbow chips. Well chocolate +sprinkles = amazingness!

Homemade Rainbow Chip Cupcakes- Confessions of a Baking QueenHomemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

These cupcakes will definitely be made plenty of times in the future. My birthday is in a few weeks, not that I really need an excuse to make cupcakes 😉

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

I brought these to work for St. Paddy’s Day and let’s just say they all disappeared, Well except for the 3 that I stuffed my face with! Oops!!!!!

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

This recipe is simple and one of the best homemade “white”/ “yellow” cakes I have ever tasted! I added some butter extract for delicious flavor and some cornstarch for the texture. Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

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Homemade Rainbow Chip Cupcakes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15 cupcakes

Ingredients

  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • pinch of salt
  • 1/2 tsp butter extract
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 1/3 cup greek yogurt (or sour cream)
  • 1/2 cup rainbow chips
  • 1 stick unsalted butter, at room temp.
  • 2 tsp vanilla extract
  • 2 1/2-3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/3 cup rainbow chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners. In a microwave safe bowl microwave the butter until completely melted. Mix sugar in the melted butter and place bowl in fridge for a few minutes.
  2. In a medium bowl mix together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
  3. Take sugar and butter mixture out of fridge. Transfer to a large bowl and add butter extract, egg, vanilla extract, milk and greek yogurt. Fold dry ingredients into the wet ingredients until no flour streaks remain. Fold in rainbow chips. And distribute into cupcake liners. Bake for 20 minutes, or until a toothpick inserted comes out clean.
  4. Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes

Recipe adapted from Sally’s Baking Addiction

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

 

More Cupcakes?? 

Lemon Cupcakes & Lemon Cream Frosting

Lemon Cream Cupcakes www.confessionsofabakingqueen.com

Salted Caramel Red Velvet Cupcakes

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

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Lemon Blossoms

Lemon Blossoms www.confessionsofabakingqueen.com

Lemon blossoms the perfect, moist, pop in your mouth bites of lemony goodness.

Lemon Blossoms

Can you tell I liked these?

They were a perfect snack or would be perfect at a brunch or breakfast.

These pack tons of lemon flavor which I LOVE!

Super easy to make I will definitely make these again! 🙂

Lemon Blossoms

So easy. Throw together a cake mix, pudding mix, eggs, greek yogurt and lemon juice and mix until combined. Bake and throw on to a tea towel to cool.
Lemon Blossoms

Then mix together some lemon juice, lemon zest, powdered sugar and water.
Lemon Blossoms

Dip these bites of heaven into the glaze and let set. Re dip as many times as you want. I dipped 3 times. I like the glaze. Okay I loved the glaze.

 

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Lemon Blossoms

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 48

Ingredients

  • 1 Yellow cake mix
  • 1 (3.4 oz.) instant lemon flavored pudding mix
  • 4 large eggs, at room temp.
  • 1 5oz cup of plain greek yogurt
  • 2 tbsp fresh lemon juice
  • 4 cups confectioners’ sugar, sifted
  • 2 tablespoon lemon zest (about 2 lemon)
  • 1/3 cup fresh lemon juice
  • 1-3 tablespoons water

Instructions

  1. Preheat oven to 350F and grease a mini muffin pan.
  2. In a large bowl combine cake mix, lemon pudding mix, eggs, greek yogurt and lemon juice. Mix until fully combined.
  3. Bake for 12 minutes and dump onto a tea towel to cool.
  4. In a small/medium sized bowl mix the confectioner’s sugar, lemon zest, lemon juice. Mix until no lumps remain. Add 1-3 tablespoons water depending on how thick you want the glaze.

Recipe Adapted from : Paula Deen recipe found on A Blog About Food

 Love Lemon?

Lemon Crumb Bars

Lemon Crumb Bars

 

Lemon Crinkle Cookies

lemoncrinklecookies2

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Chocolate & Caramel Cupcakes with a Salted Caramel Frosting

Chocolate & Caramel Cupcakes with Salted Caramel Frosting www.confessionsofabakingqueen.com

Chocolate cupcakes with Salted Caramel Frosting

Chocolate and Caramel. I think I need to stop talking about these two ingredients but when put together make the most amazing, spectacular, wonderful, tasty, creamy, dreamy, delicious combination. Do you get my point?  I like caramel and chocolate together. Okay let’s be honest I don’t like it I LOVE it!

Chocolate cupcakes with Salted Caramel Frosting

I have this love/hate relationship with cupcakes. They are individual sized but I don’t usually eat a ton of them in one sitting. I don’t know if its mental or what because I can eat a WHOLE batch of chocolate chip cookies, I can eat a WHOLE batch of toffee brittle or a WHOLE batch of  Biscoff blondies.

Chocolate cupcakes with Salted Caramel Frosting

Enough of my eating disorders. I decided to make cupcakes but I made a half batch. The recipe is for a full batch- just cut everything in half if you want. Obvi you know I made Chocolate and Caramel Cupcakes with Salted Caramel Frosting. It just sounded right to me.

Chocolate cupcakes with Salted Caramel Frosting

I of course used Amanda’s chocolate cupcake recipe from Kevin & Amanda. It’s seriously the best cupcake recipe ever! I LOVE it!

I am saving the rest of the boxed cake mix and jello for another amazing chocolate cupcake coming soon : )

Chocolate cupcakes with Salted Caramel Frosting

This frosting was dreammmy people!! So delicious!

Chocolate cupcakes with Salted Caramel Frosting

I truly hope you enjoy these cupcakes. They  are easy to whip up and taste divine!

Here is the salted caramel I used for the frosting.

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Chocolate & Caramel Cupcakes with a Salted Caramel Frosting


Ingredients

  • 1 box Devils Food Cake Mix
  • 1 small box Jello Chocolate instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup sour cream
  • 20 caramel filled Hershey kisses
  • 1/2 a stick of butter
  • 1/4 cup heavy cream
  • 3 cups powdered sugar
  • 1/4-1/2 cup salted caramel

Instructions

  1. Preheat oven to 350F and line your pans with cupcake liners.
  2. In the bowl of an electric mixer combine cake mix, pudding mix, eggs, oil, milk and sour cream.
  3. Scoop the batter into cupcake liners, fill about 2/3 full and poke a Hershey kiss into each cupcake.
  4. Bake for 20-25 minutes. Use the toothpick test to check.
  5. Allow cupcakes to cool completely on a wire rack.
  6. In the bowl of an electric mixer combine butter, heavy cream and powdered sugar. Mix on high for 2 minutes. Fold in salted caramel and mix on high for 2 minutes.
  7. Frost your cupcakes however you desire. Enjoy 🙂

chocolate cupcake recipe

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The Best Coffee Cake

The Best Coffee Cake www.confessionsofabakingqueen.com

English Coffee Cake

I come from a family of bakers. My nan bakes, my mom bakes and I bake. I love it, and I came to love it thru these two women. I am blessed to have such loving and caring family. In my family food is important. It brings us together. We enjoy it.

English Coffee Cake

Although I grew up in America and my nana was back in England I remember spending the summers with her baking. From fairy cakes to banana bread to lemon loaf to cookies to coffee cake my nan does it all. English Coffee Cake

My cousin was visiting last week and of course asked what I was going to bake for her. I told her coffee cake and she got excited because our nan makes the best coffee cake. Anyways I kind of tricked Lucy and made American style “Coffee Cake”. She had never had it before and liked it but it was nowhere near our nans coffee cake. English Coffee Cake

Needless to say 2 days later I made the coffee cake Lucy was thinking of. I haven’t had English Coffee Cake in a few years. My mother used to make it all the time but as my sisters and I have gotten older and my parents try to eat healthier, coffee cake has not made to many appearances. English Coffee Cake

Let me tell you after this, I am brining it back. I’m thinking everyday. Okay that’s a lie. Maybe every other day 😉

This cake is moist, dense and coffee like.

The frosting is creamy, dreamy and amazing.

My mother usually spread a layer of apricot jam before the frosting, which is also very tasty!!

English Coffee Cake

Lucy and I licked the bowl, the mixing tool and the spatula for both the batter and the cake! Seriously I am drooling while writing this and extremely sad I don’t have a piece to eat right now.

You will love this recipe. Make, Bake, Cool & Frost the cake with in 1 hr and a half.

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The Best Coffee Cake www.confessionsofabakingqueen.com

The Best Coffee Cake

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8

Ingredients

  • 6 oz Self Rising Flour
  • 6 oz Granulated Sugar
  • 6 oz Unsalted Butter, at room temp.
  • 3 Eggs
  • Instant Coffee
  • Hot Water
  • 1/2 Cup Heavy Cream
  • 2 Sticks Butter
  • 3-4 Cups Powdered Sugar

Instructions

  1. Preheat oven to 350F and grease two 8 or 9 inch pans.
  2. In the bowl of an electric mixer combine flour, sugar, butter and eggs. Mix until fully combined.
  3. In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
  4. Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
  5. Once cooked let cool completely on a wire rack.
  6. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
  7. Spread the frosting on top of one cake and place the second cake on top. Dust with powdered sugar and enjoy 🙂



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Coffee Cake

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Coffee Cake

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12

Ingredients

  • 1 stick butter
  • 2/3 cup all purpose flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • Pinch salt
  • 4 oz cream cheese, softened
  • 1/4 cup light brown sugar, packed
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cup sour cream

Instructions

  1. Preheat oven to 350F and spray a 9 X 13 pan with non stick cooking spray or butter the pan.
  2. In a small bowl combine butter, flour, brown sugar and cinnamon. Use a fork or your hands to combine the ingredients together. Set aside.
  3. In the bowl of an electric mixer combine the cream cheese and brown sugar. Beat until fluffy. Add in vanilla and cinnamon. Combine and set aside.
  4. In a medium bowl combine flour, baking powder, baking soda, and salt. Set aside.
  5. In the bowl of an electric mixer combine butter and sugar, beat until fluffy. Add eggs one at a time and vanilla extract.
  6. Slowly add dry mixture to wet ingredients.
  7. Stir in sour cream until just combined.
  8. Pour batter into prepared pan. Drop spoonfuls of cream cheese mixture onto of batter and use a knife to swirl the mixture.
  9. Sprinkle crumble on top of cake and bake for 45-50 minutes.

Recipe adapted from: Go Bold with Butter

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Carrot Cake

Carrot Cake www.confessionsofabakingqueen.com
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Carrot Cake www.confessionsofabakingqueen.com

Carrot Cake

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8

Description

Super Moist Carrot Cake


Ingredients

  • 1 1/2 Cup Sugar
  • 1 1/2 TSP Baking Soda
  • 2 TSP Baking Powder
  • 1 TSP Salt
  • 1 TSP Cinnamon
  • 1 TSP Cardamom
  • 2 Cup Finely Chopped Carrots
  • 1 Can (567g) Crushed Pineapple
  • 1/2 Cup Shredded Coconut
  • 1 Cup Chopped Pecans
  • 1/2 Cup Coconut Oil
  • 1 Stick Butter, at room temp
  • 4 eggs
  • 2 Cups Flour
  • 2 8oz packages Philadelphia Cream Cheese
  • 10 TBSP Butter, at room temp.
  • 4 TSP Vanilla Extract
  • 2 TBSP Sour Cream
  • 4 Cups Powdered Sugar, sifted

Instructions

  1. Preheat oven to 350F and grease two 9 inch baking pans.
  2. In a large bowl/bowl of an electric mixer combine sugar, baking soda & powder, salt, cinnamon, cardamom, carrot, pineapple, coconut and pecans. Mix until fully combined.
  3. Add coconut oil, butter and eggs. Mix to combine.
  4. Add flour by folding it in to the wet ingredients.
  5. Pour evenly between two pans and bake for 35-40 minutes. As always check with a toothpick or feel the cake to see if it bounces back. Let cool completely before frosting cake.
  6. In bowl of an electric mixer beat cream cheese and butter. Beat for a good 2 minutes.
  7. Add in sour cream and vanilla, mix until combined.
  8. Pour in powdered sugar and mix well.
  9. Spread 1 cup of frosting on top of one cake. Place second cake on top of frosting. Use the rest of frosting to cover the cake. Decorate to your liking. Enjoy!:)

Cream Cheese Frosting recipe from Cook’s Illustrated via You Know What You Oughta Do

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