Cook Like James

Moist Vanilla Layer Cake with Fluffy Buttercream Frosting

This is one of my favorite cakes to make for birthdays and special occasions (great for Mother's Day!) The cake is wonderfully moist with a tender, light crumb. The frosting is billowy and not too sweet. Adorn the cake with some fresh berries or surround the cake plate with fresh spring flowers - it's sure to please everyone!

Download Moist Vanilla Cake with Fluffy Buttercream Frosting recipe

Vanilla Cake:

Ingredients

2 1/2 cups cake flour, plus extra for dusting pans

1 1/4 teaspoons baking powder 

1/4 teaspoon baking soda 

3/4 teaspoon table salt 

1 3/4 cups sugar (12 1/4 ounces)

10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly

1 cup buttermilk, room temperature

3 tablespoons vegetable oil 

2 teaspoons vanilla extract 

6 large egg yolks, room temperature

3 large egg whites, room temperature

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours. 

Easy Buttercream:

3 tablespoons heavy cream 

1 1/2 teaspoons vanilla extract 

Pinch table salt 

3 sticks unsalted butter, softened

3 cups confectioners' sugar 

1. Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves.

2. In the bowl of a stand mixer with whisk attachment, beat the butter on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes.

3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 5 minutes.(If using a hand held mixer, beat for 8-10 minutes)

To Make Ahead

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.

Individual Italian Almond Cakes

I love making things that have been reduced to two servings, which is often the perfect amount. These days, I prefer NOT having lots of leftover dessert, so I’m always looking for mini versions of my favorite recipes. This almond cake comes from the 2009 edition of Cooking for Two, which I highly recommend.(http://amzn.to/JXf6e9)

Download Individual Italian Almond Cakes

1 cup (4 ounces) slivered almonds, toasted* (or use Bob’s Red Mill finely ground Almond Meal/Flour)

7 tablespoons (3 ounces) sugar

1/8 teaspoon salt

¼ cup (1 ounce) cake flour

¼ teaspoon baking powder

2 tablespoons unsalted butter, softened

1 large egg, at room temperature

2 tablespoons milk, at room temperature

Confectioners’ sugar, for dusting

Mixed berries, for garnish

 

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease  two 4 ½-inch springform pans.

2. Process the toasted almonds, 2 tablespoons of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 15 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.

3. Using an electric mixer, cream the butter and remaining  5 tablespoons of sugar until light and fluffy, 3 to 4 minutes. Beat in the egg until combines. Reduce the mixer to low speed and add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated, 15-30 seconds.

4. Transfer the batter to the prepared pans and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 25 to 30 minutes, rotating the pan halfway through the baking time.

5. Let the cake cool in the pan on a wire rack for 10 minutes, then remove the sides of the pan and let the cake cool slightly, about 30 minutes.  Slide cakes onto  serving plates and dust with confectioners’ sugar. Serve warm on its own, or with berries and cream.

6. To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store the cakes at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.) To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.

* To toast almonds:  Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 6 minutes (do not over toast); let cool completely.

Individual Lemon Pudding Cake

I love lemon desserts – especially in the Spring and Summer months. The batter separates as it bakes, creating a light sponge cake on top and a creamy pudding on the bottom. Makes a great Easter dessert!

Makes 6   Download Individual Lemon Pudding Cakes recipe

2 large eggs, separated, at room temperature

2 tablespoons unsalted butter, softened

2/3 cup sugar

2 tablespoons all-purpose flour

2 tablespoons lemon zest

1/8 teaspoon salt

¼ cup fresh lemon juice from 2 lemons

1 cup milk, at room temperature

Lemon Zest or Mint garnish

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Butter six 6-ounce ramekins (or spray with Pam).

2. With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the ramekins.

3. Bake until the tops are golden and the center springs back when gently pressed, 25 to 35 minutes. Transfer the ramekins to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.

 

Sour Cream Apple Crumble Coffee Cake

This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries. 

Download Sour Cream Apple Crumble Coffee Cake recipe

Streusel Topping

½ cup flour

½ cup brown sugar tablespoons butter

2 tablespoons sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

Pinch of salt

4 tablespoons unsalted butter, at room temperature

¼ cup chopped nuts (optional)

 

Coffee Cake

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar

8 tablespoons unsalted butter, at room temperature

2 eggs

¾ cup sour cream

1 teaspoon vanilla

1-2 medium sized apples, peeled, cored and diced

 

Streusel Topping:

Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.

Coffee Cake:

1. Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.

2. Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.

3. Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.

4. Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.

5. Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.

6. Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.

Whole Wheat Pumpkin Cupcakes with Caramel Swiss Meringue Buttercream

Whole Wheat Pumpkin Cupcakes with Caramel Swiss Meringue Buttercream

When I asked what I could bring for dessert to a recent gathering, my friend told me that her husband loves “anything pumpkin” - particularly healthy recipes - but also a little decadent. Always up for a challenge, I consulted my well-worn copy of Whole Grain Baking from King Arthur. They have a wonderful recipe for Pumpkin Layer cake which uses both whole wheat and whole barley flour. It’s a quick and easy cake recipe and the barley and pumpkin keep it nice and moist. I opted for cupcakes which are easier to transport and decided to frost them with a Brown Sugar Swiss Meringue Buttercream. For a finishing touch, I made some candied pecans with pumpkin seeds and crystallized ginger. The result was an over-the-top cupcake with a very “healthy” vibe.

Download Whole Wheat Pumpkin Cupcakes with Caramel Swiss Meringue Buttercream recipe

Pumpkin Cupcakes

1 ½ cups (6 ounces) whole wheat flour

1 cup (4 ounces) whole barley flour

1 teaspoon baking powder

1 teaspoon soda

¾ teaspoon salt

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

¼ teaspoon allspice

1 ¾ cups (13 ¼ ounces) dark brown sugar

½ cup unsalted butter, softened

½ cup vegetable oil

4 large eggs

1 can (15-ounce) pumpkin puree

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line standard muffin/cupcake tin with paper liners and spray lightly with non stick cooking spray.  Set the pan aside.

2. Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl; set aside.

3. Mix together the brown sugar, butter and oil in large bowl until thick and creamy. Whisk in eggs, one at a time, scraping sides of bowl with a rubber spatula to make sure everything is evenly combined. Whisk in pumpkin and mix until evenly combined.

4. Stir in dry ingredients and mix with a wooden spoon until combined.

5. Divide batter evenly among prepared muffin cups using 2-ounce ice cream scoop. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Let cupcakes cool 5 minutes in tin and then remove to cool completely.

Brown Sugar Swiss Meringue Buttercream

1/2 cup dark brown sugar

2 large egg whites

Pinch sea salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces

1 teaspoon vanilla extract

1. Combine dark brown sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

3. If final frosting seems too thick, warm mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high speed until creamy.

Candied Pecans with Pumpkin Seeds and Crystallized Ginger

1-1/2 Tbs. unsalted butter

2/3 cup pecans

1/2 cup unsalted, raw, hulled pumpkin seeds (pepitas)

2 Tbs. firmly packed light brown sugar

1/4 tsp. table salt

1-1/2 Tbs. chopped crystallized ginger

1. Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2-3 minutes.

2. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet for 5 minutes and then transfer to bowl to cool completely.

 

TO ASSEMBLE CUPCAKES

1. Frost cooled cupcakes with buttercream and top with candied pecans.

Decadent Dark Chocolate Cupcakes with Swiss Meringue Buttercream

 
 

Decadent Dark Chocolate Cupcakes with Swiss Meringue Buttercream

  Download Decadent Dark Chocolate Cupcakes with Swiss Meringue Buttercream recipe

My friend Pat asked me to make some chocolate cupcakes for a gathering at her home. I wanted them to have a little extra flair and started searching recipes.  I had recently found one that sounded intriguing in an issue of Cook’s Illustrated that featured a dark chocolate ganache filling – they promised to be intensely chocolate with a truffle-like filling. Cook’s recommended a chocolate frosting, but I prefer to balance the chocolate cake with a vanilla buttercream.  The Swiss Meringue recipe below is worth the extra work – it’s more like whipped cream than frosting – not overly sweet, with a billowy soft texture. I had some fresh raspberries on hand, so I topped each one with a bright red raspberry.

Ganache Filling:

2 ounces bittersweet chocolate, chopped fine

¼ cup heavy cream

1 tablespoon confectioners' sugar

 

Chocolate Cupcakes:

3 ounces bittersweet chocolate , chopped fine (see note)

1/3 cup (1 ounce) Dutch-processed cocoa

¾ cup hot coffee

¾ cup (4 1/8 ounces) bread flour

¾ cup (5 1/4 ounces) granulated sugar

½ teaspoon table salt

½ teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar

1teaspoon vanilla extract

 

FOR GANACHE FILLING:

1.    Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

 

FOR CUPCAKES:

1.    Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

2.    Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

3.    Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Swiss Meringue Buttercream

(you can also use my Easy Vanilla Buttercream recipe - http://bit.ly/bNLmha)

½ cup granulated sugar

2 large egg whites

Pinch table salt

12 tablespoons (1 ½ sticks) unsalted butter, softened but still cool, and cut into 1-tablespoon pieces

½ teaspoon vanilla extract

1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 140 degrees on instant-read thermometer, 2 to 3 minutes.

 2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 3 to 4 minutes. (Mixture should cool to about 80 degrees) Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

 3. The biggest threat a buttercream faces is temperature. If the frosting appears soupy and slippery, it’s likely grown too warm. Plunge the bowl into an ice bath and whisk briskly until the icing becomes silky and cohesive again. If the buttercream resembles fine-curd cottage cheese and slides about in the bowl, it’s likely too cold (from cold butter or a chilly ambient temperature). Wrap a steaming hot dish towel, turban-like, around the bowl to heat it up and whisk or stir it with a wooden spoon to bring the icing back to its shiny, satiny self.

      

Triple Layer Deep Dark Chocolate Cake with Vanilla Buttercream

 
I'm reposting this amazing Chocolate Cake recipe in honor of National Chocolate Cake Day. My friend David always requests this "showstopper" when his visits LA. It’s a classic American dessert and the three layers of moist tender chocolate cake slathered in billowy buttercream make for an impressive slice. It’s important to use the best chocolate available – my favorite is Callebaut (http://bit.ly/bTrdw7) 

Download Three Layer Deep Dark Chocolate Cake Vanilla Buttercream recipe 

Deep Dark Chocolate Cake:

4 ounces unsweetened chocolate, chopped

¼ cup Dutch-processed cocoa powder

1 teaspoon instant espresso powder

1¼ cups water (boiling)

¾ cup unbleached all-purpose flour

¾ cup cake flour

1 teaspoon baking soda

¼ teaspoon table salt

8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans

1 ½ cups packed dark brown sugar

3 large eggs, room temperature

½ cup sour cream

1 teaspoon vanilla extract

Easy Vanilla Buttercream, recipe follows

 

Deep Dark Chocolate Cake: 

 1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees F. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate, cocoa and espresso powder in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat procedure, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

3. Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and re-invert onto lightly greased rack. Cool completely before icing.

 

Easy Vanilla Bean Buttercream

3 sticks unsalted butter, softened

3 ¼ cups confectioners' sugar (12 ounces)

1/8 teaspoon salt

1 ½ teaspoons vanilla extract

2 ½ tablespoons heavy cream

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

2. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.

3. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Fast Easy Blue & White Velvet Hanukkah Cupcakes

A friend of mine called this morning and said she was having 12 people over for dinner and having brisket and potato pancakes. She sounded a tad overwhelmed and I thought that the least I could do is make some festive cupcakes to celebrate Hanukkah.  I rarely use cake mixes but given the late hour I decided to spruce up a plain white mix. Cake mixes usually work pretty well and are nearly foolproof and when you make your own frosting, they’re a first cousin to homemade. (The Hanukkah sprinkles are from Surfas in Cuvler City, CA) 

Download Fast Easy Blue & White Velvet Hanukkah Cupcakes recipe

1 package (18.25 ounces) Duncan Hines White Cake Mix

1 cup sour cream

½ cup milk                         

½ cup vegetable oil

1 teaspoon vanilla

3 large eggs

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and spray lightly with non stick cooking spray.  Set the pans aside.

2. Place the cake mix, pudding mix, sour cream, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

3. Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined.

4. Using ice cream scoop or large spoon, place batter into 12 of the cupcake papers.

5. Add blue food coloring to remaining batter and mix to combine.  Spoon remaining batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

6. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool completely before frosting.

 

Easy Fluffy Buttercream Frosting

The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).   

20 tablespoons (2 ½ sticks) unsalted butter, softened

2 ½ cups Confectioners' sugar (10 ounces)

1/8 teaspoon table salt 

2 teaspoons vanilla extract 

2 tablespoons heavy cream 

1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Sift confectioners' sugar into mixer bowl and add salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Best Pumpkin Whoopie Pies with Marshmallow Fluff Buttercream

    

This is the time of year that I look for delicious pumpkin recipes. This is a great version of the classic chocolate Whoopie Pie ( click here for Original Recipe ). The fluffy marshmallow buttercream sandwiches the cinnamon-spiced, tender cakes perfectly.

 Download Pumpkin Whoopie Pies with Marshmallow Fluff Buttercream recipe

½ cup plus 2 tablespoons flour

¾ cup cake flour

1 tsp. baking powder

½ tsp. soda

½ tsp. salt

9 tablespoons unsalted butter, room temperature

½ cup plus light brown sugar

½ cup sugar

2 ½ teaspoons cinnamon

1 ½ teaspoons nutmeg

¾ teaspoon allspice

½ teaspoon cloves

½ teaspoon ginger

1 teaspoon vanilla

2 large eggs, room temperature

1 ½ T molasses

½ cup plus 2 tablespoons canned pumpkin

¼ cup buttermilk

 1.    Preheat oven to 400°F.Lightly grease cookies sheets with oil or line with parchment paper.

 2.    Sift flours, soda, powder, salt together in a small bowl and set aside.

 3.    Cream butter, sugars, the spices, and vanilla with a mixer on medium speed until light and fluffy, about 1 ½ minutes. Stop the mixer twice to scrape down sides.

 4.    Add the eggs, one at a time, blending about 10 seconds after each addition.

 5.    Add the molasses and pumpkin and mix about 10 seconds until blended. Scrape the bowl and add the buttermilk and beat for 5 seconds.

 6.    Fold in the flour mixture by hand, the beat on low for about 5 seconds. Scrape the bowl and beat for another 10 seconds until smooth and velvety.

 7.    Drop the batter by generous rounded tablespoons (or use small ice-cream scoop) about 2 inches apart.

 8.    Bake about 12 minutes. Cool on wire racks.

 

Marshmallow Fluff Buttercream Filling:

1 stick unsalted butter, room temperature

5 heaping tablespoons Fluff ( order Fluff here )

1 cup confectioners’ sugar

Pinch of salt

½ tsp. vanilla

1.    Place all ingredients in mixing bowl and beat on low speed until all the sugar is absorbed.

2.    Scrape bowl down and then beat on medium-high speed for 3 minutes until light and fluffy.

3.    Sandwich the whoopie pies with the filling, about 2 generous tablespoons for each pie. Makes about 14 pies.

Best Ever Banana Layer Cake with Fluffy Cream Cheese Frosting

Best Ever Banana Layer Cake with Fluffy Cream Cheese Frosting

My friend Chris was recently visiting LA and I decided to surprise him with one of his favorites - Banana Cake. He lives in NYC and loves to stop by Billy’s Bakery and pick up a whole Banana cake to take home. They have great homemade baked goods and it’s definitely worth stopping by when you’re in the city. Their version of Banana Cake is quite dense with a sugary sweet frosting but I prefer a lighter more tender cake with smooth silky cream cheese frosting. The trick is to not overbeat the cake batter, especially when adding the mashed bananas which can make the cake gummy and dense. The frosting has lots of cream cheese but the mixing method maintains a billowy fluffy finish.

Download Best Ever Banana Layer Cake with Fluffy Cream Cheese Frosting recipe

 

2 ½ cups cake flour

¾ teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

¾ cup unsalted butter, at room temperature

2 cups sugar

3 eggs, at room temperature

1 ½ cups mashed very ripe bananas (about 3 large)

1 ½ teaspoons vanilla

¾ cup buttermilk

1. Adjust racks to center position and preheat oven to 350°F. Butter two 9” cake pans, line with parchment rounds, butter parchment and dust pans with flour and set aside.

2. Sift together flour, baking powder, soda, and salt in a medium bowl. In another small bowl, combine mashed bananas, vanilla and buttermilk; set aside.

3. Cream the butter in a standing mixer with paddle attachment for 1 minute on medium high speed. Reduce speed to medium and slowly add sugar. Increase to medium high and beat for 2 minutes until light and fluffy. Reduce speed to medium and add eggs, one at a time, waiting until each is combined before adding the next.

4. With the mixer on low speed, alternate the dry ingredients and banana mixture in thirds, waiting until each addition is incorporated before adding the next, ending with drying ingredients. Remove bowl from mixer and give final stir with large rubber spatula to combine all ingredients.

5. Pour batter into prepared pans. Bake for 30-35 minutes or untl cake springs back when lightly pressed and a toothpick inserted in center comes out clean.

6. Let cool on racks for 10 minutes and then turn out onto wire racks to cool completely.

7. Frost layers with Fluffy Cream Cheese Frosting.

Fluffy Cream Cheese Frosting

16 tablespoons unsalted butter, softened

4 cups confectioners' sugar

16 ounces cream cheese, cut into 8 pieces, softened

1 ½ teaspoons vanilla extract

 Pinch salt

1. With a standing mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating each until incorporated. Add vanilla and salt and beat on medium high for 1 minute.

2. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Serve. Refrigerate leftover cake for up to 3 days, but allow to come to room temperature before serving leftover cake.