Moist Lemon Cake is studded with Raspberries and Covered in a Lemon Glaze
Y’all I am going to Nashville, Tennessee babbby!! Unfortunately I don’t think the locals will like when I say my favorite pick up line evvvvver… “Are you from Tennessee causse your the only teeeen I seee” Ha we use it all the time. One time my girlfriend Candra and I were out on the town and were going up to random guys saying that and then we went up to this guy and he responded, so enthusiastically bless him, “Yes, how did you know? Was it my hat that gave it away?” Poor guy didn’t realize we were joking around, we busted up laughing.
So if you are from Nashville or if you have been PLEASE tell me what are the must do/see/eats?!
Anyways on to this delicious lemon cake, that went ALLL to freaking quickly!!!
Why is lemon so tasty? Lately lemon flavor desserts have been coming in close to chocolate. That speaks volumes for a chocoholic, like me. But I fix that easily by baking this Raspberry Lemon Loaf Cake and My Favorite Chocolate Chip Cookiesat the same time, one bite of lemon cake then one bite of a chocolate chip cookie. Perfection.
In a medium bowl combine flour, baking powder and salt. Set aside.
In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
Bake for 40-45 minutes or until toothpick comes out clean.
While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake
Moist Yellow Cake is brushed with a Boozy Coffee Syrup topped with a Marscarpone Cream Filling and tons of Cocoa Powder & Easy Chocolate Curls I love tiramisu.
Let me tell you about a horrible night in my life. I was sat at home with my sister just relaxing. Daydreaming about some sort of dessert but too lazy to bake anything myself. Lydia wanted Cannoli and I, well I wanted Tiramisu. So naturally Roman Cucina would be expecting a visit from us. We called in our order and I threw some sweats on and drove down to the restaurant. I made Lydia get out of the car and pick up the desserts.
We got home, Lydia grabber her Cannoli box out of the bag and sat down on the sofa. I made myself some tea, grabbed a fork and picked up my box of tiramisu. At this moment I thought to myself “wow, this feels light, I wonder if they cut back on portions” ( Why the hell do I know how heavy a piece of Tiramisu should be? Cuz I have issues!!!) I plopped down on the sofa next to Lydia and opened my to go box.
There it was, leftover spaghetti. No tiramisu, no cannoli or cheesecake accidentally given to me. Leftover spaghetti. Not even my spaghetti.
A strangers leftover spaghetti. And this stranger had my untouched tiramisu. Heartbroken I sank into my seat as my sister looked over and laughed at me. I had driven 15 minutes there and 15 minutes back for spaghetti?!!
Thank goodness Lydia shared her cannoli with me but let’s be honest cannoli is no tiramisu!!
Fast forward months later and I feel like tiramisu but don’t feee like making or buying lady fingers so cake, lets make a Tiramisu Cake I thought to myself. And boy am I glad I did. This cake was really quite easy to put together. And it was a show stopper. So gorgeous, mostly because of these chocolate curls. So easy to make and make any cake go from ordinary to glamorous!
Hope you give this Tiramisu cake a go, it gets even better with time in the fridge to marinate/chill.
Moist Yellow Cake is brushed with a Boozy Coffee Syrup topped with a Marscarpone Cream Filling and tons of Cocoa Powder & Easy Chocolate Curls
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/4 tsp table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 tbsp unsalted butter, melted and cooled slightly
2 tbsp water
2 tsp vanilla extract
2 tbsp Kahlua Coffee Liqueur
1 1/4 cups heavy whipping cream
1 8oz container Marscarpone Cheese, at room temp.
1/2 cup powdered sugar
1 tbsp vanilla extract
3 tbsp Kahlua
1 tbsp instant coffee
3 tbsp boiling hot water
2 tbsp Kahlua
1/4 cup mini chocolate chips
cocoa powder for dusting
Preheat oven to 325 degree and grease and flour a 9 by 2-inch cake pan.
In a medium bowl whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, vanilla and Kahlua. Mix until smooth- no lumps remaining.
In the bowl of an electric mixer beat the 3 egg whites at medium speed until frothy. Keep whisk attachment still running and slowly add in the 3 tbsp of sugar, beat on medium-high speed until soft peaks for about 1-2 minutes.
Stir one-third of egg whites into cake batter. Fold in remaining egg whites to batter until no white streaks remain. Pour into prepared pan and bake until toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes in pan then invert to a wire rack.
In a large mixer beat heavy whipping cream until light and fluffy, a few minutes at high speed. Scrape whipped cream out, then put marscarpone in bowl and beat that for 2 minutes. Add in powdered sugar, vanilla and Kahlua beat until fully combined. Fold in whipped cream until fully combined.
In a small bowl place instant coffee granules, add boiling water and mix until no granules remain. Stir in Kahlua.
Once cake is cool cut in half. Place first half on cake plate. Using a pastry brush brush the cake with the coffee syrup, use half for the first layer. Then scoop half of the cream mixture on top, dust cocoa powder and sprinkle all chocolate chips on top. Place second cake layer, brush with remaining coffee syrup. Top with remaining cream and dust with cocoa powder. Optional to make chocolate curls, check out this how to on chocolate curls. Let cake chill and marinate for at least 3 hours before serving. Store in fridge.
This is a great make ahead dessert, the cake is best after chilling in the fridge for a long while.
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?
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!!
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.
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.
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
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)
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
Preheat oven to 350F and grease two 9 inch round pans. Set aside.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
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.
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.
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.
Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
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.
Once cool pour into an air tight container i.e. mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
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
In bowl of an electric mixer whisk heavy whipping cream and powdered sugar until stiff peaks form. Set in fridge wile preparing cake.
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.
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.
Coffee Cake is a funny thing to me. It's a cake with no coffee? Doesn't really make sense to me. I grew up with English coffee cake which was a cake made with coffee and an icing with coffee. That sounds right to me.
Even though the name doesn't make sense, eating this sure does!
I decided to make American style coffee cake. This recipe is great. The cake is moist and dense but fluffy too. The crumble is amazing. I absolutely love the edges where the crumble is hard and chewy!
Perfect for weekend breakfast, with coffee, or an afternoon snack with a cup of tea!
This recipe has lots of buttery sugary goodness on top.
I could barely control myself from not eating half of this mixture right then. But I controlled myself for the good of the other people who would be eating this later on. How nice am I ? 😉
Growing up I was never a fan of Carrot Cake. It just sounded so wrong to me. Carrots and cake? No thank you. I remember having it once and there were raisins in it. God awful. I hate raisins. As a child I used to say I was allergic to them just to secure I would receive a chocolate chip cookie on the field trip not an oatmeal raisin. Oh how those cookies scared me. They still do. Chocolate chip cookies hold the key to my heart.
Anyways, a few years ago I tried Carrot Cake again for the first time in years. What happened? I liked it, I liked the cream cheese frosting even more!
I recently made a cake for a friend's birthday. Carrot cake was requested. I really enjoy this cake. The pecans give it a nice crunch and the pineapple adds to the moisture. And did I mention there are NO raisins in it!! YIPEEE!!
I'm off to New York City next week, as usual I am planning a foodie itinerary! Making sure to get some of the best desserts 🙂
Fall is upon us. I keep telling myself that anyways. With the 85F weather here in Orange County, CA the colder weather is not exactly happening. Last week we had one day of rain. Okay it wasn’t really rain it was more of the universe spitting down on us. Everyone immediately threw their boots on, sweaters, coats, scarves the whole sha bang. Only to be back to 90F weather the next few days.
I long for the colder weather, the boots, the scarves, the layering, the pumpkin, the apple, the warmth of a fire. I need to understand it ain’t happening any time soon.
In honor of my want for fall I decided to make this caramel apple cake for dessert one night. I found a Paula Deen recipe so I immediately wanted to use it! Right before I was about to pour the batter into the pan an idea struck! How about folding in some sour cream? I mean what doesn’t taste better with the addition of sour cream? Your right, nothing. Sour cream seems to make everything better. This cake included. Well to be fair I have never tasted the cake without the sour cream but I just think it wouldn’t be the same!!