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Peanut Butter and Chocolate Cake- A Doctored Cake Mix Recipe

There are few flavor combinations that I love more that peanut butter and chocolate- to me, it is the ultimate combo. If you feel the same, you are going to LOVE this Peanut Butter and Chocolate Cake Recipe! 

 

Moist and Delicious Peanut Butter and Chocolate Cake- A Doctored Cake Mix Recipe

 

 

Reese’s cups are my favorite candy, and there is nothing better than luscious peanut butter buttercream sandwiched between decadent chocolate cake, frosted in more peanut butter frosting, topped with a rich ganache drip, and loads of peanut butter cups! 

For today’s recipe, we are using our delicious doctored cake mix-Chocolate Sour Cream Cake recipe, but if you prefer to work with scratch cake recipes, substitute with our Chocolate Sour Cream Cake Classic Chocolate Cake, or Chocolate Buttermilk Cake recipe ).

 

How to Make a Peanut Butter Chocolate Cake

*Find the full, printable recipe in the recipe card below.

After baking the three 8 inch chocolate cake layers, (or any cake recipe that I’m making) I like to wrap them individually while they are still warm, wrap in plastic wrap & foil, and then freeze for at least a few hours or until I need them (up to 3 months).

This freezing step is optional but it makes the cake layers even more moist if the cakes are wrapped while still warm.

When you are ready to assemble the cake, remove from the freezer and keep wrapped until condensation begins to form.

Place the first chocolate cake layer on your cake base or pedestal. Then, spread with a layer of peanut butter buttercream frosting. (I LOVE this peanut butter frosting recipe by the way–it is so quick and easy!)

Repeat for the next two cake layers. 

Moist and Delicious Peanut Butter and Chocolate Cake- A Doctored Cake Mix Recipe

 

 

Settling the Cake: Optional Step. I often mention settling my cake tiers after filling them but before frosting. To do this, I wrap the filled, unfrosted tier in plastic wrap and place a weight of some sort on top.

This could be a medium sized book, a cake pan or two…something that will give a light, but not crushing pressure to the cake. While this is optional, all cakes will settle a little bit over time and so it’s best to get the settling process out of the way BEFORE adding the final coat of frosting–otherwise, you may have bulges around the sides.

Frosting and Decorating the Cake

Frost the final coat of peanut butter frosting. I like to smooth over it with a bench scraper as I rotate it on a turntable. For extra smooth frosting, you can chill the frosted tier in the freezer for about 20 minutes and then go back over it with a very hot metal spatula or bench scraper.

Applying the Ganache Drip

Finally prepare the quick ganache glaze in the microwave and apply when it has cooled to a good dripping consistency.

I like to load into a disposable piping bag with the tip snipped away and apply the drip around the top edge of the (chilled) cake, and then spoon and spread additional ganache on top. 

**You can find additional details (and video) on this process if you’d like more information in our Ganache Drip Post

Finally, pile miniature Reese’s Cups or chopped Reese’s Cups on top!

 

 

Peanut Butter and Chocolate Cake- A Doctored Cake Mix Recipe

Peanut Butter and Chocolate are a match made in heaven in this delicious, decadent, and surprisingly simple layer cake!

Ingredients

For the Chocolate Cake Layers

  • ** For a deeper chocolate taste you can add 1 tablespoon cocoa powder and replace the water with 1 cup hot strong brewed or instant coffee.
  • 1 Devil’s Food Cake Mix ( I sift the cake mix, but it is optional)
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup water (We usually replace the water with 1 cup of hot brewed or instant coffee, it enhances the chocolate flavor.)
  • 3 whole eggs
  • 2 1/2 teaspoons vanilla

For the Peanut Butter Buttercream Frosting

  • 1 cup ( 255 grams) Creamy Peanut Butter Do Not Use Natural or Reduced Fat. We have used Jif and Peter Pan Creamy brands.
  • 2 sticks (226g) unsalted butter, slightly softened
  • 4 c. (460g) powdered sugar
  • 1/4 cup (60g) milk plus 2 Tablespoon – use more if needed to reach the consistency you like
  • 2 teaspoons ( 8 grams ) vanilla extract
  • pinch of salt

Ganache Drip (optional)

  • 6 oz (171g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
  • 6 oz (171g) Heavy Cream

Decoration

  • We used small Reese’s Peanut Butter Cups as the topping. If you’d like, you can crush additional pb cups to use in between the layers as well.

Instructions

For the Chocolate Cake Layers

In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.

Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.

*This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.

For the Peanut Butter Buttercream Frosting

In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.

Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth.

 ***Peanut butter brands labeled “Natural” that I have tried do not work as well with this recipe because the consistency isn’t as smooth & creamy. I’ve used Jif & Peter Pan (Creamy) with good results!

For the Ganache Drip

Place your chocolate into a microwave safe bowl.

Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).

Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you’ve reached a silky smooth consistency.

*Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn’t melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.

 

JOIN US FOR THE BEST CAKE RECIPES AND CAKE DECORATING TUTORIALS!

We hope that you enjoy the recipe as much as we have!  Don’t miss our full collection of tried and true cake and frosting recipes from our Recipes Section

You can also find fun cake projects in our Free Tutorials Section. Or, if you are interested in accessing our entire collection of hundreds of cake decorating tutorials, you should consider becoming a member of My Cake School! We would love to have you!

Memberships are $30/year and will give you access to every video we’ve made for as long as you are a member. You can find all of the details here: Joining Information for My Cake School

 

 

This Peanut Butter Chocolate Cake Recipe with Peanut Butter Frosting and Ganache Drip is the best! It all starts with a cake mix!

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A Roundup of the BEST Fall Cake Recipes!

I just love the fall- and am so excited for fall baking! Today I’m sharing a collection of the BEST Fall Cake recipes!

These are fantastic go-to moist and flavorful cake recipes no matter what time of year- but especially for fall and Thanksgiving. 

 

A Roundup of the BEST Fall Cake Recipes- So moist, flavorful, and perfect for fall celebrations!

 

Whether you love pumpkin, caramel, spice cakes, gingerbread, maple cakes, apple cakes, and more-you are sure to find something in this collection of recipes to try! 

 

Favorite Fall Cake Decorating Designs

We’ve made lots of cake decorating tutorials over the years for fall as well! Make sure to check out our full collection of Thanksgiving Cake Designs!

Roundup of Fall and Thanksgiving Cake Recipes, Tutorials, and Ideas!

 

Enjoy these fall cake recipes! If you give any of them a try, we would love for you to leave a comment or photo below! 

 

Sharing the most delicious roundup of the BEST Fall Cake Recipes! Enjoy these for your fall birthdays, Thanksgiving gatherings, or just because!

 

 

MY CAKE SCHOOL- MORE FAVORITE CAKE RECIPES AND ONLINE CAKE TUTORIALS!

Don’t miss our full collection of tried and true Cake and Frosting recipes in our Recipes Section!

 

 

Or if you are interested in learning even more about cake decorating, you should consider becoming a member of My Cake School!

 

 

Finally, if you are on Facebook, make sure to check out our Facebook Group! We’d love for you to pop in with your cake questions, cake advice, or to share your cake creations! My Cake School Facebook Group

 

We have a Pinterest Group as well! Follow along as we pin our favorite cakes, cake decorating ideas, and more. 

 

 

Sharing our BEST Fall Cake Recipes! These fantastic cakes are perfect for fall birthdays, Thanksgiving, and more!

 

 

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Chocolate Turtle Cake Recipe | My Cake School

Today we are sharing a Chocolate Turtle Cake Recipe that is absolutely delicious- I love this flavorful combination of decadent chocolate cake, homemade caramel sauce, toasted pecans, and a drizzle of rich ganache.

With this lineup of key ingredients, you just cannot go wrong! 

 

Chocolate Turtle Cake Recipe- So decadent and delicious!

 

This Chocolate Turtle Cake has become one of my personal favorites.

It’s inspired by Chocolate Turtle candies, which are delicious pecan and caramel clusters dipped in chocolate, which resemble turtles. If you love chocolate turtles, you are going to fall in love with this recipe!

 

How to Make Chocolate Turtle Cake 

For this Chocolate Turtle Cake, we are using one of our go-to scratch chocolate cake recipes, our Chocolate Sour Cream Cake! So ultra moist and chocolatey- it’s always a favorite.

However, if you would rather go with another chocolate layer cake, whether a doctored cake mix (like our Doctored Chocolate Sour Cream Cake) or our scratch Classic Chocolate Cake, feel free to substitute!

 

 

Homemade Caramel Sauce

The perfect homemade caramel sauce!

 

 

 

When you are ready to assemble your cake, place the first chocolate cake layer on the pedestal or cake base.

Next, spread with a layer of chocolate buttercream, drizzle with caramel, ganache, and sprinkle with toasted chopped pecans.

 

Chocolate Turtle Cake Recipe- This layer cake is so decadent!

 

 

Add the next layers and repeat, and top with the final chocolate cake layer.

A Note about Settling:

 Settling the cake is an optional step, but it is a helpful way to ensure that your cake doesn’t develop frosting bulges around the sides over time. To settle your cake tier, wrap the unfrosted, filled cake with plastic wrap and then place a weight of some sort on top. 

This weight should not be a crushing weight–just something that will apply a light, steady pressure- like a couple of cake pans, a book, etc.

After a few hours or overnight, frost the cake as usual. ****For cakes with perishable fillings, you will need to settle the cake in the refrigerator rather than at room temperature.

 

 

Decadent Chocolate Turtle Cake Recipe- This layer cake has an amazing combination of homemade caramel sauce, toasted pecans, decadent chocolate cake, ganache, and chocolate buttercream!

 

 

 

Frosting and Decorating the Cake

If you settle your cake as mentioned above, remove the plastic wrap once you are ready to decorate the cake and fill in any remaining gaps between cake layers with buttercream.

Next, frost a thin layer of (crumb coat) of chocolate buttercream all over the cake. At this point, I like to chill the cake in the freezer for about 15-20 minutes to firm up the crumb coat before going in with the final coat of buttercream.

I then combed the buttercream using a cake comb as an optional step.

Chill the cake again for 15 minutes and then add your ganache drip. When creating my chocolate drips, I load the ganache into a disposable piping bag with the tip snipped away (just a smallish snip will do). 

 

Chocolate Turtle Cake Recipe- SO decadent and delicious!

 

Pipe your drips as you rotate the cake on a turntable (if you have one) and then top the cake with more ganache drizzles, caramel drizzles and chopped pecans.

Finally, I created stars around the top of the cake using a Wilton 6B tip and topped each one with a pecan.

I used a star tip 21 to create a simple shell border around the base.

Additional Details on Drip Cakes

If you’d like more details on our Chocolate Drip, check out this quick free cake video!: Easy Chocolate Drip Video Tutorial

We love dramatic chocolate drips and use them often. They are so quick to make!

This Chocolate Turtle Cake Recipe is the BEST! So decadent and delicious!

Don’t miss these other favorite Chocolate Cakes!

Almond Joy Cake Recipe

Black Forest Cake

Chocolate Buttermilk Cake

Chocolate Italian Cream Cake

Chocolate Pecan Pie Cake

Chocolate Sour Cream Cake

…and so many more! You can find a full roundup here: Favorite Chocolate Cake Recipes!

 

Simple Time Saving Options for this Recipe

The homemade ganache and caramel recipes used in this cake are simple to make  and taste amazing. However, if you would rather use store-bought caramel or chocolate sauce to drizzle between the cake layers, that is a good option as well! 

Also, as we mentioned earlier, you can substitute a favorite doctored chocolate cake mix as well if you prefer to work with doctored mixes.

Enjoy the recipe!

 

Chocolate Turtle Cake Recipe

This decadent Chocolate Turtle Cake with chocolate cake layers, ganache, caramel sauce, toasted pecans, and chocolate buttercream is sure to please a crowd!

Ingredients

For the Chocolate Cake Layers

  • 2 cups (400g) granulated sugar
  • 2 3/4 cups (322g) All Purpose Flour
  • 1 cup (82g) unsweetened cocoa
  • 2 teaspoons (10g) Baking Soda
  • 1/2 teaspoon (2g) Baking Powder
  • 1/2 teaspoon (2g) Salt
  • 1 stick + 5 Tablespoons (185g) Unsalted Butter (I sliced the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes. It will still be quite cool when adding to the dry ingredients. You should be able to make a fingerprint when you press the butter. If it becomes too soft, just refrigerate for a few minutes.)
  • 1 cup (242g) Sour Cream
  • 1 c. (220g) Milk
  • 4 eggs room temperature
  • 1 teaspoon (4g) vanilla
  • 1 cup (220g) Hot Coffee

For the Caramel Sauce

  • 1/2 stick (57g) unsalted butter (if using salted butter, do not add additional salt)
  • 1 cup (217g) light brown sugar (packed into measuring cup)
  • 1/2 cup (126g) heavy cream
  • 1/2 teaspoon (2g) salt
  • 1 teaspoon (4g) vanilla extract
  • 1 Tablespoon (18g) light corn syrup

For the Chocolate Ganache

  • 3 oz Chocolate (Semi-sweet or Dark) We used Ghirardelli Dark Chocolate
  • 3 oz Heavy Cream

For the Dark Chocolate Buttercream

  • 3 sticks (339g) unsalted butter, softened (do not soften butter in the microwave)
  • 9 cups powdered sugar (icing sugar in UK) (1034g) more if needed. ** For cupcakes, I like to use 8 c. (920g) for a softer frosting
  • 1 cup Hershey’s Special Dark Cocoa (82 grams) (measure then sift)– You can substitute with 1 1/2 cups (124g) unsweetened cocoa if you don’t have Special Dark Cocoa on hand. (It won’t be quite as dark but still delicious).
  • 1 teaspoon salt (6g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
  • 1/2 cup milk (121 grams) more if needed to reach the spreading consistency you like
  • 2 teaspoons vanilla (12 grams)

Pecans for in between layers and decoration

  • 1 cup (106g) pecans (adjust amount to your liking). We chopped the pecans and baked on a parchment lined cookie sheet at 350 degrees for 4-5 minutes. Do not let them get too dark. Baking is optional but makes the pecans more flavorful.

Instructions

For the Chocolate Cake Layers

Preheat oven to 325 degrees. Grease and flour three 9 inch pans. This recipe uses the Reverse Creaming Method of Mixing.

Add dry ingredients to the bowl of your mixer and mix for one minute to blend (sugar, flour, cocoa, baking soda, baking powder, and salt)

Add butter a few slices at a time and mix until it reaches a crumbly, sandy texture. Be careful not to over-mix beyond “sandy” consistency.

In another bowl, combine sour cream, eggs, milk, and vanilla. Using a fork, mix together. This is all of your wet ingredients except for the coffee, it will be added to the batter later.

Set a timer for 1 ½ minutes and SLOWLY add half of your egg mixture to your butter/flour mixture while mixing. Start mixer on low speed then increase to medium for the remainder of the 1 ½ minutes. Do Not Mix Above Medium Speed.

Stop mixer, scrape the sides and bottom of bowl, and add half of the remaining egg mixture. Mix on medium speed for 20 seconds.

Stop mixer, scrape down the sides if necessary, and add the last of the egg mixture. Mix for 20 more seconds on medium speed.

Slowly add HOT coffee and mixing for 30 seconds to blend. Batter will be runny but that is okay!

This recipe makes about 9 1/2 cups of batter. Pour into 3 prepared 9″ pans and bake at 325 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.

For the Caramel Sauce

Using a medium size sauce pan (deep enough to prevent boil over)  melt the butter over medium heat.  

Add the brown sugar and the remaining ingredients.

Stir to  blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.

Cover the pot and simmer for 5 to 6 minutes, check the pot making sure it will not boil over.

Keep in mind that the caramel thickens as it cools.

Makes 1 cup caramel.  It can be kept in the refrigerator in an airtight container up to 2 weeks.

For the Chocolate Ganache

Place your chocolate into a microwave safe bowl.

Pour heavy cream over the chocolate and place in the microwave for 30 seconds. (Times may vary, see our note below).

Remove and stir. Microwave for 15 seconds more. Repeat in short 15 second increments as needed. When the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you’ve reached a silky smooth consistency.

*Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn’t melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.

Allow finished ganache to cool until it is a good consistency for dripping. (You can test this on the inside of your bowl. If it moves too quickly down, let it thicken a little more.

For the Dark Chocolate Buttercream

Add butter to a mixing bowl and beat for approximately 1 min. on medium speed. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.

Add most of the milk. Begin beating at low speed so you won’t have a cloud of powdered sugar in your kitchen. Beat at medium speed 1 minute. Reduce speed to low and beat an additional two to three minutes, adding remaining milk as needed.

This is my favorite chocolate frosting! Recipe can easily be doubled or halved.

This recipe makes approximately 6 cups of frosting.

Assembly of the Chocolate Turtle Cake

After placing the first chocolate cake layer on the cake base or pedestal, spread with a layer of chocolate buttercream.

Spread/drizzle with caramel, ganache, and sprinkle with toasted chopped pecans. Top with the next cake layer and repeat. Top with the final cake layer and frost the cake with Chocolate Buttercream.

Drizzle with caramel, ganache, and sprinkle with toasted pecans. Decorate as desired. I piped french tip stars around the top using a Wilton 6B tip and topped those with additional pecans. I also finished with a shell border at the base of the cake.

My Cake School – Favorite Cake Recipes, Cake Tutorials, and More!

We hope that you enjoy this Chocolate Turtle Layer Cake! If you give it a try, please leave a comment or photo below!

Thank you for stopping by! Don’t miss our full collection of FAVORITE cake, cupcake, and frosting recipes in our Recipes section

If you are interested in learning more about cake decorating, you’ve come to the right place. We have a Free Cake Tutorials section, which also includes a Free Cake Video section. Make sure to check out our fun tutorials!

Also, if you’d like to learn even more about cake decorating, you should consider becoming a member of My Cake School!

We’ve made hundreds of cake video tutorials over the years for our Member Cake Tutorial section.

We’d love to have you! You can find all of the joining information here: Learn Cake Decorating Online- My Cake School Joining Information

 

 

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Buttercream Ruffles and Shells- A Cake Video Tutorial

In this quick cake video tutorial, we’re going to demonstrate a beautiful piping technique that incorporates buttercream ruffles and shells.

I love the look of cakes covered in buttercream piping. Today’s design has an elegant look, but the pink and green color scheme also gives it more of a casual, fun look. Keep this design in mind for birthday cakes, shower cakes, and even wedding cakes (in white or ivory)!

 

Buttercream Ruffles and Shells- Free Cake Decorating Tutorial

 

 

How to create the Buttercream Ruffles and Shells Cake Design

For today’s cake design, we’re using a petal tip 104 and star tip 21. 

This design would be beautiful on cakes of any size (including sheet cakes), but we decorated a 6 inch double barrel cake. A double barrel cake is an extra tall cake which has supports within it. 

Our cake was four layers high, with a cake cardboard halfway up and four bubble tea straw supports beneath. It is also resting on it’s own cake cardboard cut down to the size of the cake. We frosted it with our Fluffy Vanilla Buttercream (but our Classic Vanilla Buttercream is a great choice also). 

After crumb coating the cake, I began the design by piping a vertical row of ruffles. I started at the bottom of the cake and worked my way up. The small end of the piping tip was facing to the left as I used a back and forth motion to create the ruffles.

Next, I piped another row of ruffles right next to the first. This time, I worked from the top of the cake to the bottom, and the small end of my 104 piping tip was facing to the right. 

Finally, I piped a shell border using my tip 21 down the center of the two ruffles. I repeated the ruffle and shell design all the way around the cake.

Enjoy the video!

 

 

 

 

 

 

My Cake School- Cake Decorating Recipes & Tutorials

For more on cake decorating, make sure to click over to our Free Tutorials Section. Or, if you are interested in accessing our entire collection of hundreds of cake decorating tutorials, you should consider becoming a member of My Cake School!

If you love to bake or finding new cake recipes to try, don’t miss our full collection of tried and true cake and frosting recipes from our Recipes Section!

 

Our memberships are $30/year and will give you online access to every cake decorating video we’ve made for as long as you are a member. You can find the joining details here: Joining Information for My Cake SchoolWe would love to have you!

 

 

 

Buttercream Ruffles and Shells - Cake Tutorial

 

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Kahlua Espresso Buttercream | My Cake School

Today we are sharing a delicious Kahlua Espresso Buttercream which is not only easy to make, but it also tastes amazing with our Chocolate Kahlua Cake as well as any favorite chocolate or coffee flavored cakes! 

Kahlua Espresso Buttercream- So delicious!

 

 

Kahlua is a popular liqueur that contains rum, sugar, and coffee. The Kahlua and espresso flavors in this buttercream make for a wonderful combination without being overpowering. 

This creamy, flavorful Kahlua Espresso Buttercream is easy to make, works perfectly as a filling or frosting, and is the ideal consistency for piping also! We hope that you enjoy it!

 

How to Make Kahlula Espresso Buttercream Frosting

As with most of the American Buttercream recipes in our Recipes Section, this combination of butter, confectioners sugar, and flavorings can be whipped up in no time! 

*You can find the full, printable recipe further down in this post!

  1. Simply beat the slightly softened butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.                                                                                                                                                                                
  2. Add half of the powdered sugar, espresso, and half of the Kahlua. Mix at medium speed until the powdered sugar is incorporated.                                                                                                                                                                      
  3. Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally. You will be left with a creamy, dreamy bowl of buttercream deliciousness.

 

 

Delicious Kahlua Espresso Buttercream- So good and easy to make!

 

 

Frosting too thick? Too Thin?                   

If you want to change the consistency of your frosting, it is very simple to do. If your Kahlua Espresso buttercream is too stiff, simply add a little more Kahlua or milk. If it is too thick, you can add a little more powdered sugar.

 

Cakes that Would pair well with Kahlua Espresso Buttercream

I’m always going to lean towards chocolate cakes when pairing coffee (or in this cake Kahlua Espresso) flavors of frosting. I just love that combo! My first choice is our Chocolate Kahlua Cake, but here are a few others to keep in mind!

Chocolate Kahlua Cake

Chocolate Buttermilk Cake

Chocolate Sour Cream Cake- Doctored Mix

Espresso Cake Layers (from our Tiramisu Cake)

 

Moist and Decadent Chocolate Kahlua Cake Recipe from Scratch

 

 

More Fabulous Coffee-Flavored Frostings and Cakes to Try!

If you love this recipe, make sure to check out our other coffee-infused recipes! We have a thing for coffee around here ;0) – Oh and if you love Kahlua recipes as well, you must also try our Tiramisu Cake. SO good!

Caramel Vanilla Latte Cake

Pumpkin Spice Latte Cake

Tiramisu Layer Cake

Gingerbread Latte Cake

Mocha Buttercream Frosting

Espresso Cream Cheese Frosting

Cinnamon Espresso Cream Cheese Frosting

 

Kahlua Espresso Buttercream

This delicious Kahlua Espresso Buttercream tastes amazing with coffee and cho

Ingredients

  • 3 sticks (339g) unsalted butter, slightly softened
  • 8 cups (920g) powdered sugar
  • 1/2 cup (110g) Kahlua
  • 3 teaspoons instant espresso granules dissolved in 1 teaspoon hot water

Instructions

  1. Beat the butter on medium speed until smooth. Dissolve espresso granules into 1 teaspoon hot water.
  2. Add half of the powdered sugar, espresso, and half of the Kahlua. Beat at medium speed until the powdered sugar is incorporated.
  3. Add the remaining powdered sugar and Kahlua and mix at medium speed another 3 to 6 minutes scraping the sides of the bowl occasionally.

Notes

This recipe makes 6 cups of frosting, enough to fill and frost a three layer 8 inch cake with borders.

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We hope that you enjoy the recipe! If you give it a try, please leave a comment or photo below. Don’t miss our full collection of the BEST Cake and Frosting Recipes in our Recipes Section!

If you’re interested in having full online access to every cake video tutorial we’ve made, you should consider joining our site!

We’ve made hundreds of cake decorating tutorials over the years! Hop over for more details:  Membership Details  

For non-members, we also have a Free Cake Tutorials section as well as our collection of Favorite Cake & Frosting Recipes! There is truly something for everybody. Enjoy!

 

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