Just a few weeks ago, I posted a recipe for these delicious Coconut Lime Cookies. And what was so great about those cookies, was the texture given by the ricotta cheese. So, I though that I should try a Cake. And let me tell you, it did not disappoint at all.

With spring and summer around the corner, this is a fantastic dessert to keep in mind for potlucks, parties, graduations and more.

What Is This Cake Like

• Difficulty – This cake is pretty easy to make with no special ingredients or mixing methods. Be sure to follow the instructions in the recipe card to ensure you achieve the same results.
• Taste – This cake has the flavour of a rich vanilla cake with a fresh raspberry taste.
• Serving – You will get a one layer round 9 inch cake. I cut mine into about 10 generous servings. You can choose to make smaller or bigger slices.

Ingredients

• Flour – This cake uses all purpose flour.
• Baking powder – This is the rising agent for the cake.
• Salt – A small amount of salt is used to enhance flavours for the cake.
• Sugar – White granulated sugar is used to sweeten the cake and it also adds to the moistness for the cake.
• Lemon zest – I added a little lemon zest to boost the flavour.
• Eggs – This cake uses three large eggs. They are used as a binder as well and adding moistness.
• Ricotta cheese – Ricotta cheese is a soft Italian cheese. It’s is used for texture in this cake and the cake does not taste like cheese.
• Vanilla extract – This adds a flavour boost to the cake
• Butter – I used melted butter as the fat component for this cake. Melted butter helps make the cake moister and denser.
• Raspberries – I used fresh raspberries for a fantastic flavour in this cake.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat the oven to 350 F/180 C degrees. Grease an 9 inch spring form pan and set aside.
2. Combine dry ingredients – In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
3. Add zest to sugar – Combine the granulated white sugar with the lemon zest. Use your fingers to combine until it becomes fragrant and completely incorporated. Set aside.
4. Make cake batter – In a large mixing bowl, combine the eggs, ricotta cheese and vanilla extract. Mix on high speed until well combined, about one minute. Add the flour (reserving about 1 tablespoon of the flour) and infused sugar to the mixing bowl. Mix until just combined, about one more minute. Pour in the melted butter and mix for about 30 seconds until combined.
5. Add raspberries – Toss one cup of the raspberries in the reserved one tablespoon of flour. Gently toss to coat. Add the raspberries to the batter and fold in until incorporated.
6. Pour batter into cake pan – Pour the cake batter into the prepared baking pan and evenly smooth out. Add the remaining raspberries to the top of the cake.
7. Bake – Bake between 50 – 60 minutes or until baked through and a toothpick inserted into the centre comes out with a few crumbs.
8. Cool and serve – Allow the cake to cool on a cooling rack for about 5 minutes before removing the sides. Remove the sides and allow the cake to cool completely before serving.

Recipe Tips

• To prevent berries from sinking – Because berries are heavy, they often sink in baked goods. Just lightly toss them in one tablespoon of flour to prevent them from sinking.
• Baking time – I baked this cake at 50 minutes. Keep in mind, all ovens bake differently and yours could bake a little quicker or take a little longer.

Substitutions

• Fresh raspberries – I used fresh raspberries for this recipe. Alternatively, you could use frozen berries. Just make sure to add them to the batter frozen to prevent the juice dying the batter. NOTE, frozen berries increase the liquid in your recipe and it may take longer to bake. You can also use other berries like strawberries, blueberries or blackberries.
• Ricotta cheese – If you don’t have Ricotta cheese, you could use Greek yogurt, sour cream or even full fat milk. Keep in mind the results will vary slightly.

Serving and Storage

• Serve fresh or within a few days – This cake is fantastic the day it’s baked but will keep fresh for several days. Serve it up with fresh whipped cream or Homemade Lemon Curd.
• In the refrigerator – You can alternatively store the cake in the fridge for about 3 – 4 days. It’s best to take the cake out of the fridge and bring to room temperature before serving.
• In the freezer – Yes, this cake can be stored in the freezer. Store it in airtight container up to two months. Allow to defrost completely and bring to room temperature before serving.

Frequently Asked Questions

Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It's a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!

Check out this recipe

Coconut Lime Cookies

Make these light and spongy Coconut Lime Cookies for a fresh treat this spring. These cookies are made using Ricotta cheese which makes them light and fluffy. Added in coconut and lime juice for a fantastic flavour for spring!

Check out this recipe

Raspberry Coconut Muffins

What better to go with a cup of tea than a light and tasty Raspberry Coconut Muffin. These are put together really quickly and can use either fresh or frozen berries. Delicious straight out of the oven with butter!

Check out this recipe

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US CustomaryMetric

Raspberry Ricotta Cake

This Raspberry Ricotta Cake is the perfect dessert for Spring. A one layer cake made using ricotta cheese with fresh raspberries for a delicious finish!

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: berry desserts, one layer cakes

Servings: 10 servings

Calories: 302kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated white sugar
• zest of one lemon
• 3 large eggs at room temperature
• 1 cup ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 cup butter melted
• 1 1/2 cups fresh raspberries

US Customary – Metric

Instructions

• Preheat the oven to 350 F/180 C degrees. Grease an 9 inch spring form pan and set aside.
• In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
• Combine the granulated white sugar with the lemon zest. Use your fingers to combine until it becomes fragrant and completely incorporated. Set aside.
• In a large mixing bowl, combine the eggs, ricotta cheese and vanilla extract. Mix on high speed until well combined, about one minute. Add the flour (reserving about 1 tablespoon of the flour) and infused sugar to the mixing bowl. Mix until just combined, about one more minute. Pour in the melted butter and mix for about 30 seconds until combined.
• Toss one cup of the raspberries in the reserved one tablespoon of flour. Gently toss to coat. Add the raspberries to the batter and fold in until incorporated.
• Pour the cake batter into the prepared baking pan and evenly smooth out. Add the remaining raspberries to the top of the cake.
• Bake between 50 – 60 minutes or until baked through and a toothpick inserted into the centre comes out with a few crumbs.
• Allow the cake to cool on a cooling rack for about 5 minutes before removing the sides. Remove the sides and allow the cake to cool completely before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Raspberry Ricotta Cake

Amount Per Serving (1 serving)

Calories 302 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 93mg31%

Sodium 317mg14%

Potassium 98mg3%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 21g23%

Protein 7g14%

Vitamin A 481IU10%

Vitamin C 5mg6%

Calcium 117mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Raspberry Ricotta Cake appeared first on Julia's Cuisine.

Just recently I posted a recipe for an amazing New York Style Cheesecake Tart and it’s such a great dessert! Well, I played around with a few ideas and came up with this delicious Chocolate Cheesecake Tart! If you have had a chance to try out my Mini Black Forest Cheesecakes, you will love these as well!

What is This Cheesecake Like

• Difficulty – This is probably medium difficulty due to the fact it has three components and total time is almost 3 hours (including cooling time).
• Taste – A crisp cookie base followed by a creamy and decadent chocolate cheese cake filling and topped with fresh chocolate whipped cream and raspberries.
• Serving – It will serve between 8 – 10 people depending on how large/small you would like your slice.

Ingredients

• Chocolate chips – I used semi sweet chocolate chips as the main chocolate part for the cream cheese mixture.
• Cookie crumbs – You can use any kind of cookie/biscuit crumbs for the base. Graham crackers, Digestive biscuits, Oreo cookie crumbs or vanilla wafers will all work great. I used a cinnamon wafer biscuits and crushed them up.
• Butter – Melted butter is added to the cookie crumbs to make the cheesecake base.
• Cream cheese – I used full fat regular cream cheese.
• Egg – An egg is used as the binding ingredient in the cheesecake layer.
• Sugar – I used granulated white sugar for both the cream cheese filling and a little for the chocolate whipped cream topping.
• Cocoa powder – Cocoa powder is used in both the cream cheese filling and the chocolate whipped cream topping.
• Whipping cream – I used heavy cream, also know as whipping cream for the top of the cheesecake.
• Raspberries – Fresh raspberries are used to top the cheesecake.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
2. Melt chocolate chips – Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
3. Prepare the cookie base – In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it’s pressed in firmly.
4. Make cheesecake filling – In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
5. Bake – Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it’s still wobbly in the centre.
6. Cool – Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
7. Whip the cream – Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
8. Decorate – Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
9. Serve and/or store – This can be served straight away. It will keep in the fridge in an airtight container for about four days.

Recipe Tips

• Tips for whipping cream – Make sure everything is cold. The cream, the bowl and the beaters. So keep everything in the fridge until you are ready to beat the cream. Then when you take it out, immediately beat the cream. You want to mix it until it start to stiffen up. Don’t over mix or you will curdle the cream. As soon as soft peaks start to form stop whipping the cream. Then it’s done and ready.
• Bake on a baking tray – I like to place the tin on a baking tray. This just makes it much easier getting it in and out of the oven. It does not affect the baking time.
• Allow to cool – It’s important to allow this tart to cool for about 2 hours so it set’s properly before cutting.

Substitutions

• Cookie base – You can really use any kind of cookies you like for the base. I used cinnamon wafer biscuits because I really like their flavour and texture. I’m aware they are not available to everyone, so use Graham wafers, Oreo cookie crumbs or vanilla wafers. They all work.
• Fresh raspberries – You can use any berries that you like for this recipe. Feel free to use strawberries, blackberries or blueberries.
• Mint garnish – I used mint leaves to garnish the cheesecake tart, this is totally optional.

Serving and Storage

• Serving – This is best served after you take it out of the fridge for 30 – 45 minutes.
• Storage – It will keep in the fridge for about four days. And cheesecake does freeze well. But I would avoid topping it with the cream if you are planning to freeze it. I made many cheesecakes in advance and froze them. The best way to defrost a cheesecake is in the the fridge not on the counter.

Frequently Asked Questions

New York Style Cheesecake Tart

Everybody needs a great cheesecake! This New York Style Cheesecake Tart is easy to make and requires very few ingredients. Deliciously light with a hint of sweetness. Make it the the next time a cheesecake craving hits.

Check out this recipe

Chocolate Raspberry Torte

This Chocolate Raspberry Torte is a wonderful combination of a rich and dense cake layer filled with a fresh raspberry filling and topped with light and airy whipped cream!

Check out this recipe

Raspberry Chocolate Cream Cheese Brownies

These Raspberry Chocolate Cream Cheese Brownies are the perfect treat for all brownie lovers. A dense brownie layer topped with a light cream cheese layer and filled with fresh raspberries. Great on their own or even topped with whipped cream!

Check out this recipe

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US CustomaryMetric

Chocolate Cheesecake Tart

A decadent Chocolate Cheesecake Tart is perfect when you don't want to make a big cheesecake but are looking for a fantastic dessert. A biscuit layer with a decadent chocolate cheesecake layer topped with a fluffy chocolate whipped cream and fresh raspberries.

Prep Time25 minutes mins

Cook Time30 minutes mins

cool time2 hours hrs

Total Time2 hours hrs 55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cheesecake, chocolate cheesecake, raspberry desserts

Servings: 8 servings

Calories: 456kcal

Author: Julia Pinney

Ingredients

• 2/3 cup semi sweet chocolate chips
• 1 cup cookie crumbs
• 4 tablespoons butter melted
• 8 oz cream cheese
• 1 large egg
• 1/3 cup granulated white sugar
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 cup whipping cream
• 1 tablespoon cocoa powder
• 1 tablespoon granulated white sugar
• 1 cup fresh raspberries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 4 inch tart tin with a removable bottom. Set aside.
• Melt the chocolate chips in a double boiler set over medium heat. Stir a few times while they melt. Remove from heat and set aside co cool.
• In a medium bowl combine the cookie crumbs with the melted butter. Firmly and evenly press the crumbs into the tart tin and press them up the sides making sure it's pressed in firmly.
• In the bowl of your electric mixer combine the cream cheese, sugar, vanilla, egg and two tablespoons of the cocoa powder. Mix on high speed until smooth and combined, about 2 minutes. Add the cooled melted chocolate and mix until combined, about one more minute.
• Pour the cream cheese mixture on top of the cookie crumb base. Evenly spread out with a spatula. Place the tart tin on top of a large baking tray and bake between 30 – 35 minutes. The cheesecake will be done when it's still wobbly in the centre.
• Remove from oven and place on a cooling rack. Leave to cool for about 2 hours or until completely cooled.
• Place the whipping cream in a large bowl with the remaining sugar and cocoa powder. Whip on high speed until the cream stiffens and becomes fluffy. Careful not to over mix.
• Remove the cheesecake sides and place the cake on a serving plate. Evenly spread over the chocolate whipped cream and top with fresh raspberries.
• This can be served straight away. It will keep in the fridge in an airtight container for about four days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Chocolate Cheesecake Tart

Amount Per Serving (1 serving)

Calories 456 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 101mg34%

Sodium 197mg9%

Potassium 190mg5%

Carbohydrates 35g12%

Fiber 2g8%

Sugar 29g32%

Protein 6g12%

Vitamin A 1034IU21%

Vitamin C 0.2mg0%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Cheesecake Tart appeared first on Julia's Cuisine.

With Valentine’s Day just around the corner, why not make these delicious Vanilla Cake Squares with Whipped Frosting. These cake squares are the ultimate treat for the special day. They are great for parties, as a dessert to bring to a potluck or just to enjoy at home by yourself!

What Are These Cake Squares Like

• Difficulty – This is a two part recipe consisting of the cake and the frosting. It isn’t difficult to make, but it does take time.
• Taste – The cake part is a little buttery with a light crumb. The frosting is creamy, light and luscious.
• Serving – This recipe makes 16 small cake squares. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

For the cake

• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Milk – It’s best to use whole full fat milk for this recipe.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the Frosting

• Butter – Butter is used as the base for this icing.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.

NOTE, The full recipe and list of ingredients can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin.
2. Combine dry ingredients – Sift together the flour, baking powder and salt . Set aside.
3. Mix butter, sugar and eggs – In a large bowl, mix the butter on high speed until smooth and then add the sugar. Continue mixing for about 3 minutes or so. Mix in the vanilla and add eggs one at a time , mixing well after each addition .
4. Combine wet and dry ingredients – Add the flour and milk to the batter in three additions, starting and ending with the flour. Mix just long enough so the flour is incorporated.
5. Add food colouring – Add a few drops of food colouring to the batter and stir in until you reach the colour you like.
6. Bake cake – Pour batter into prepared pan and bake for 20 – 25 minutes . Cake will be done when toothpick inserted in center comes out clean . Remove from oven and leave to cool in the pan on a wire rack for about 5 minutes . Remove cake from pan, remove parchment paper and leave to cool completely on the wire rack .
7. Make frosting – Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream. Add a few drops of food colouring and mix in until you have an even colour.
8. Frost cake – Once the cake has cooled completely, transfer to a serving plate and frost the cake with the frosting. Sprinkle over sprinkles, if using. Will keep for about 3 days in an airtight container on the counter.

Recipe Tips

• Use room temperature ingredients – Room temperature eggs, butter and milk work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the center.
• Whip frosting for time stated – This frosting takes up to 15 minutes to whip properly . it takes this long to create air bubbles in the the frosting which is what makes it light and fluffy.
• Cool cake properly – Make sure to allow the cake to cool completely before you frost the cake. Otherwise the frosting will run off the cake.
• Make ahead frosting – This frosting can be made ahead and kept in an airtight container up to one

Substitutions

Cakes are baked and tested using very specific ingredients and measurements. Often, there are very few substitutions you can make to yield the same results as the recipe creator states. So, for this recipe, there are very few changes that I would recommend. Below, are the only changes I would recommend to yield the same results.

FOR THE CAKE

• Milk – I used whole milk for the cake. You could use buttermilk in place of whole milk for the same richness.
• All purpose flour – You can use cake flour for this recipe.

FOR THE FROSTING

• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.

Serving and Storage

• At room temperature – This cake needs to be served at room temperature. You can store it at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep this cake in an airtight container up to five days. It’s important to remove it from the fridge and bring it to room temperature before serving.
• In the freezer – This unfrosted cake can be stored in the freezer up to one month. Bake the cake according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before frosting and serving, remove from freezer and allow to freeze completely.

Frequently Asked Questions

Classic Vanilla Cupcakes

The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Check out this recipe

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

Check out this recipe

Vanilla Cake with Chocolate Frosting

Classic Vanilla Cake with Chocolate Frosting is always a favourite. An easy to make basic vanilla cake with the best whipped chocolate buttercream frosting!

Check out this recipe

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Vanilla Cake Squares with Whipped Frosting

Make these Vanilla Cake Squares with Whipped Frosting for a holiday soon. A light and spongy cake square topped with a light and airy frosting and topped with your favourite sprinkles.

Prep Time35 minutes mins

Cook Time20 minutes mins

Total Time55 minutes mins

Course: Dessert

Cuisine: North American

Keyword: valentines day desserts, vanilla cake

Servings: 16 cake squares

Calories: 201kcal

Author: Julia Pinney

Ingredients

For the cake

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter at room temperature
• 3/4 cup sugar
• 2 Eggs at room temperature
• 1 teaspoon vanilla
• 1/2 Cup milk
• red food colouring use according to how pink you would like your cake

For the frosting

• 1/2 cup unsalted butter  at room temperature
• 2 cups powdered sugar  sifted
• 1 teaspoon vanilla
• 2 tablespoons heavy cream  more if needed
• red food colouring use according to how pink you would like your frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line an 8 inch square baking tin.
• Sift together the flour, baking powder and salt . Set aside.
• In a large bowl, mix the butter on high speed until smooth and then add the sugar. Continue mixing for about 3 minutes or so. Mix in the vanilla and add eggs one at a time , mixing well after each addition .
• Add the flour and milk to the batter in three additions, starting and ending with the flour. Mix just long enough so the flour is incorporated.
• Add a few drops of food colouring to the batter and stir in until you reach the colour you like.
• Pour batter into prepared pan and bake for 20 – 25 minutes . Cake will be done when toothpick inserted in center comes out clean . Remove from oven and leave to cool in the pan on a wire rack for about 5 minutes . Remove cake from pan, remove parchment paper and leave to cool completely on the wire rack .
• Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream. Add a few drops of food colouring and mix in until you have an even colour.
• Once the cake has cooled completely, transfer to a serving plate and frost the cake with the frosting. Sprinkle over sprinkles, if using. Will keep for about 3 days in an airtight container on the counter.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Vanilla Cake Squares with Whipped Frosting

Amount Per Serving (1 serving)

Calories 201 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 54mg18%

Sodium 157mg7%

Potassium 38mg1%

Carbohydrates 34g11%

Fiber 0.3g1%

Sugar 10g11%

Protein 2g4%

Vitamin A 424IU8%

Vitamin C 0.01mg0%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Vanilla Cake Squares with Whipped Frosting appeared first on Julia's Cuisine.

Chocolate cupcakes are an all time favourite treat. Cupcakes like these and my Double Chocolate Cupcakes will be a no fail dessert for any upcoming get togethers or parties. Serve them up on a big cake platter alongside the Classic Vanilla Cupcakes for a great selection that all your guests will love!

What are These Cupcakes Like

• Difficulty – These are pretty easy cupcakes to make. This recipe is stated for the cupcake part and NOT the frosting. I frosted these cupcakes with the Chocolate Buttercream Frosting.
• Taste – The ultimate chocolate flavour, rich and moist. These bring all the flavour of a great cupcake to the table.
• Serving – This recipes makes 12 regular sized cupcakes.

Ingredients

• Flour – These cupcakes use all purpose flour.
• Cocoa powder – I used natural unsweetened cocoa powder.
• Leavening agents – This recipe used both baking powder and baking soda.
• Salt – Salt enhances the overall flavour in the cupcakes.
• Eggs – 2 large eggs at room temperature
• Sugars – These cupcakes use both granulated white sugar and brown sugar.
• Vegetable oil – I used sunflower oil, but any vegetable based oil like canola oil will work great.
• Milk – Whole full fat milk works best for this recipe.
• Chocolate chips – 1/2 cup chocolate chips
• Frosting – I frosted these cupcakes with my Chocolate Buttercream Frosting. You can use any frosting that you like.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line a 12-count muffin pan with cupcake liners. Set aside.
2. Combine dry ingredients – In a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
3. Whisk eggs, sugars, oil and vanilla – In a medium sized bowl, combine the eggs, granulated white sugar, brown sugar, oil and vanilla extract. Mix on high speed until well combined, about one minute.
4. Mix batter – Pour half of the mixture into the dry ingredients and mix in until just combined. Mix in all of the buttermilk and then the remaining mixture. Stir until combined. Stir in chocolate chips.
5. Bake – Evenly divide the batter between the 12 cupcake liners. Bake between 18 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a baking tray to cool completely.
6. Cool – Once cooled, frost the cupcakes with the Chocolate Buttercream Frosting. Add sprinkles if desired.
7. Store – Cupcakes will keep fresh up to three days.

Recipe Tips

• Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
• Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 18 – 20 minutes. Check them at the earliest time.
• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.

Substitutions

• Frosting – You can make Buttercream Frosting or Chocolate Creamcheese Frosting
• Chocolate Chips – I used semi sweet chocolate chips for these cupcakes. You can use dark or milk chocolate chips. Alternatively, you can completely omit them if you prefer.

Serving and Storage

• Serving – These are great served fresh the day they are baked or up to a few days afterwards. We love them with the Chocolate Buttercream Frosting.
• Storage – You can store these in an airtight container or in a cake tin up to three days. Alternatively you can keep them in the fridge up to four to five days. You can also freeze the cupcakes up to one month. Just allow them to cool completely before storing them in an airtight container.

Frequently Asked Questions

Classic Vanilla Cupcakes

The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Check out this recipe

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

Check out this recipe

Chocolate Buttercream Frosting

Fluffy, smooth and silky Chocolate Buttercream Frosting is a must make frosting to add to your sweet treats. You can use this frosting to pipe, spread or fill cakes and cupcakes.

Check out this recipe

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US CustomaryMetric

Chocolate Cupcakes

Make these delicious and moist Chocolate Cupcakes for your next party. These cupcakes are made with oil instead of butter with will keep them moist for days!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: North American

Keyword: buttercream, buttercream frosting, cupcakes

Servings: 12 cupcakes

Calories: 159kcal

Author: Julia Pinney

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon coffee granules
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs at room temperature
• 1/2 cup granulated white sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 1/2 cup chocolate chips
• Chocolate frosting and sprinkles

US Customary – Metric

Instructions

• Preheat oven to 350 degrees f/180 degrees c. Line a 12-count muffin pan with cupcake liners. Set aside.
• In a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
• In a medium sized bowl, combine the eggs, granulated white sugar, brown sugar, oil and vanilla extract. Mix on high speed until well combined, about one minute.
• Pour half of the mixture into the dry ingredients and mix in until just combined. Mix in all of the buttermilk and then the remaining mixture. Stir until combined. Stir in chocolate chips.
• Evenly divide the batter between the 12 cupcake liners. Bake between 18 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a baking tray to cool completely.
• Once cooled, frost the cupcakes with the Chocolate Buttercream Frosting. Add sprinkles if desired.
• Cupcakes will keep fresh up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
• Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 18 – 20 minutes. Check them at the earliest time.
• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.

Nutrition Facts

Chocolate Cupcakes

Amount Per Serving (1 cupcake)

Calories 159 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 33mg11%

Sodium 154mg7%

Potassium 102mg3%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 78IU2%

Vitamin C 0.05mg0%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Chocolate Cupcakes appeared first on Julia's Cuisine.

Just a few days ago, I posted a recipe for my Whipped Vanilla Buttercream Frosting. And what better way to use that frosting than on these Classic Vanilla Cupcakes. A beautiful little cupcake that’s perfect for parties, brunch, upcoming Mother’s Day or graduation. If you love my Vanilla Cake with Chocolate Frosting, this is the next recipe you’ll want to try out!

What Are These Cupcakes Like

The cupcakes themselves are so easy to make. Very basic with no unusual or fussy ingredients. 

• Difficulty – These are a two part cupcake consisting of the cupcakes and the frosting. They aren’t difficult, but they take time to make. If you are new to piping frosting, I recommend you do a little practice before frosting the cupcakes.
• Taste – The cupcake part is a little buttery with a light crumb. The frosting is creamy, light and luscious.
• Serving – This recipe makes 12 regular sized cupcakes. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

For the Cupcakes

• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Milk – It’s best to use whole full fat milk for this recipe.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the Frosting

• Butter – Butter is used as the base for this icing.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C.. Line or grease a 12 count medium sized cupcake pan.
2. Mix butter, sugar, eggs and vanilla – In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3 – 5 minutes. Beat in eggs , one at a time, mixing well after each addition. Then beat in the vanilla.
3. Combine dry ingredients – In a small bowl, combine the flour, baking powder and salt.
4. Finish cupcake batter – Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk and stir in and then finally the remaining flour.
5. Bake cupcakes – Evenly divide the batter between the 12 muffin cups. Bake for 15-18 minutes or until a toothpick comes out clean.
6. Cupcakes – Remove from oven and leave to cool completely on a wire rack.
7. Make frosting – Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream
8. Frost cupcakes – You can pipe the frosting on the cupcakes or spread it on with a butter knife. Decorate how you like.
9. Serve – Best served the day they are made but will keep up to two days in an airtight container.

Notes About The Cupcakes

• Measure ingredients correctly – It’s very easy to measure incorrectly. In the recipe card, measurements are first listed in US cups but can be changed to metric with the click of a button. I use the metric system for all baking as I find it more accurate.
• Baking time may vary – These cupcakes will be baked when a toothpick inserted comes out clean. They will bake between 15 – 18 minutes. Check them at the earliest time.
• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.
• Make ahead – The frosting can be made in advance up to one week. Just store it in the fridge in an airtight container up to one week.
• Frosting tips – If the frosting is too thick, just add a little more cream. If the frosting starts to curdle while mixing, add a little more icing sugar.

Substitutions

• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.

Serving and Storage

• Serving – Serve these cupcakes at a birthday celebration or for any other special day throughout the year. You could even serve them at an afternoon tea party alongside the Cucumber and Mascarpone Cream Sandwiches and the Light and Fluffy Scones.
• Storage – Store these in an airtight container on the counter for about 2 days. You can freeze the unfrosted cupcakes up to two months.

Frequently Asked Questions

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

Check out this recipe

Whipped Vanilla Buttercream Frosting

Look no further for the best Whipped Vanilla Buttercream Frosting! Made with just four ingredients and in 10 minutes, you can have this frosting ready for your favourite cakes, cupcakes and cookies!

Check out this recipe

Fresh Strawberry Cupcakes with Buttercream Frosting

Light and fluffy Fresh Strawberry Cupcakes with Buttercream Frosting are perfect for any day of the year. A vanilla sponge cupcake filled with fresh strawberries and topped with light buttercream frosting. What's not to like!

Check out this recipe

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US CustomaryMetric

Classic Vanilla Cupcakes

The perfect Classic Vanilla Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Prep Time45 minutes mins

Cook Time18 minutes mins

Total Time1 hour hr 3 minutes mins

Course: Dessert

Cuisine: North American

Keyword: birthday cake, cupcakes

Servings: 12 cupcakes

Calories: 339kcal

Author: Julia Pinney

Ingredients

For the cupcakes:

• 1/2 cup butter at room temperature
• 2/3 cup granulated white sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup whole milk

For the frosting:

• 1/2 cup unsalted butter at room temperature
• 1 teaspoon vanilla
• 2 cups powdered sugar sifted
• 2 tablespoons heavy cream more if needed

Decorating:

• Sprinkles if desired

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C.. Line or grease a 12 count medium sized cupcake pan.
• In the bowl of your electric mixer, beat butter and sugar until light and fluffy, 3 – 5 minutes. Beat in eggs , one at a time, mixing well after each addition. Then beat in the vanilla.
• In a small bowl, combine the flour, baking powder and salt.
• Add about 1/2 of the flour to the batter and stir to incorporate. Then add the milk and stir in and then finally the remaining flour.
• Evenly divide the batter between the 12 muffin cups. Bake for 15-18 minutes or until a toothpick comes out clean.
• Remove from oven and leave to cool completely on a wire rack.
• Make the frosting in the bowl of your electric mixer. Add the butter and beat until smooth, about 1 – 2 minutes. Whisk in the vanilla and then add the powdered sugar. Mix on high for about 2 minutes. Add the cream, one tablespoon at a time, mixing well after each addition. Continue to mix on high speed for about 5 minutes until the frosting is light and fluffy. If needed, add one more tablespoon of cream
• You can pipe the frosting on the cupcakes or spread it on with a butter knife. Decorate how you like.
• Best served the day they are made but will keep up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Classic Vanilla Cupcakes

Amount Per Serving (1 cupcake)

Calories 339 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 84mg28%

Sodium 225mg10%

Potassium 39mg1%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 559IU11%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Classic Vanilla Cupcakes appeared first on Julia's Cuisine.

With Valentine’s Day just around the corner, why not make a batch of these delicious Mascarpone Buttercream Topped Chocolate Cupcakes. These cupcakes are the ultimate treat for the special day. They are great for parties, as a dessert to bring to a potluck or just to enjoy at home by yourself!

Check out these 10 Decadent Individual Desserts you might like to try for Valentine’s Day!

What Are These Cupcakes Like

• Difficulty – These are a two part cupcake consisting of the cupcakes and the frosting. They aren’t difficult, but they take time to make. If you are new to piping frosting, I recommend you do a little practice before frosting the cupcakes.
• Taste – The cupcake part is moist and chocolatey and the frosting is smooth and velvety.
• Serving – This recipes makes 12 regular sized cupcakes.

Ingredients

For the cupcakes:

• Cocoa powder – I used natural cocoa powder.
• Boiling water – The water is used to mix with the cocoa powder to dissolve.
• Flour – I used all purpose flour wheat flour for this recipe.
• Baking powder – This is the rising agent in the cupcake.
• Salt – I used regular table salt, it helps enhance flavours in the cupcakes.
• Butter – I always use unsalted butter in baking. It’s important the butter is at room temperature for these cupcakes.
• Sugar – Granulated white sugar.
• Eggs – I always use large eggs at room temperature in baking unless otherwise stated.
• Vanilla extract – Vanilla helps enhance flavours in baking.

For the frosting:

• Butter – Butter is used as the base for this icing like a buttercream icing.
• Mascarpone cheese – Softened mascarpone cheese gives this icing a creamier texture.
• Icing sugar – This is the most common type of sugar used for making icing and frosting. It’s superfine like powder and creams smoothly easily.
• Heavy cream – Cream is used to help thin out the icing and make it creamier.
• Vanilla – Vanilla extract enhances the flavours in the icing.
• Food colouring – I used about 5 drops of red food colouring to turn the icing pink.
• Raspberries – I used fresh raspberries to decorate the cupcakes.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
2. Combine cocoa powder with boiling water – In a small bowl, combine the cocoa powder with the boiling water. Stir until the cocoa powder dissolves. Leave to cool.
3. Combine dry ingredients – In a medium bowl, combine the flour ,baking powder and salt. Whisk to combine and set aside.
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high for about a minute. add the sugar and beat on high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Finish batter – Add the dry ingredients to the wet ingredients and mix on low until just combined, about one minute. Pour in the cocoa powder mixture and mix on low for about 30 – 60 seconds until combined.
6. Bake cupcakes – Divide the batter among the 12 prepared cupcake tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool completely.
7. Make frosting – While your cupcakes are cooling make your frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the Mascarpone cheese on high speed for about 1-2 minutes until completely combined and smooth. Sift in the icing sugar, mixing as you go. Add the cream and vanilla and mix until you have a smooth consistency. Mix in food colouring if you are using.
8. Frost cupcakes – Put the frosting in a piping bag with a star attachment. Pipe the frosting by swirling the pastry in a circular motion from the outside working inwards. Top with a raspberry. Store in an airtight container up to three days.

Recipe Notes

• Cool cupcakes completely – Make sure the cupcakes have cooled down completely before frosting. Otherwise you risk the frosting melting off the cupcakes.
• Make ahead – The frosting can be made in advance up to one week. Just store it in the fridge in an airtight container up to one week.
• Frosting tips – If the frosting is too thick, just add a little more cream. If the frosting starts to curdle while mixing, add a little more icing sugar.

Substitutions

• Cocoa powder – I used natural cocoa powder. You can easily use Dutch processed cocoa powder for these cupcakes.
• Frosting – You can make Buttercream Frosting, Chocolate Buttercream Frosting or Chocolate Creamcheese Frosting.
• Raspberries – You can use any fresh berries to top the cupcakes. Alternately, you can use sprinkles, chocolate shavings or other decorations that you might like.

Serving and Storage

• Serving – Serve these cupcakes at a Valentine’s party, at a birthday celebration or for any other special day throughout the year. They would go great on a buffet dessert table with the Very Pink Sweetheart Cookies and the Nutella Puff Pastry Hearts!
• Storage – Store these in an airtight container on the counter for about 3 days. In the fridge up to 4 days. You can freeze the unfrosted cupcakes up to two months.

Frequently Asked Questions

Fresh Strawberry Cupcakes with Buttercream Frosting

Light and fluffy Fresh Strawberry Cupcakes with Buttercream Frosting are perfect for any day of the year. A vanilla sponge cupcake filled with fresh strawberries and topped with light buttercream frosting. What's not to like!

Check out this recipe

Double Chocolate Cupcakes

Say Boo! Bringing you these decadent Double Chocolate Cupcakes today in the festive spirit of Halloween. A moist chocolate cupcake made from scratch with a soft and chocolaty buttercream frosting. Topped off with a little Halloween motif for a ghoulish touch!

Check out this recipe

Classic Vanilla Cupcakes

The perfect Vanilla Celebration Cupcakes. Light and fluffy vanilla cupcakes topped with a classic buttercream frosting. Perfect for any celebrations!

Check out this recipe

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US CustomaryMetric

Mascarpone Buttercream Topped Chocolate Cupcakes

These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!

Prep Time50 minutes mins

Cook Time20 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: North American

Keyword: chocolate, cupcakes, mascarpone cheese

Servings: 12 cupcakes

Calories: 308kcal

Author: Julia Pinney

Ingredients

For the cupcakes:

• 1/2 cup cocoa powder
• 1 cup boiling water
• 1 1/3 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract

For the frosting:

• 1/2 Cup butter at room temperature
• 1/3 Cup Mascarpone cheese
• 2 cups icing sugar
• 2 Tablespoons cream
• 1 Teaspoon vanilla
• Food colouring optional
• Fresh raspberries for decorating

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease 12 muffin tins. Set aside.
• In a small bowl, combine the cocoa powder with the boiling water. Stir until the cocoa powder dissolves. Leave to cool.
• In a medium bowl, combine the flour ,baking powder and salt. Whisk to combine and set aside.
• In the bowl of your electric mixer, beat the butter on high for about a minute. add the sugar and beat on high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
• Add the dry ingredients to the wet ingredients and mix on low until just combined, about one minute. Pour in the cocoa powder mixture and mix on low for about 30 – 60 seconds until combined.
• Divide the batter among the 12 prepared cupcake tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool completely.
• While your cupcakes are cooling make your frosting. In the bowl of your electric mixer, mix the butter on high speed until smooth. Mix in the Mascarpone cheese on high speed for about 1-2 minutes until completely combined and smooth. Sift in the icing sugar, mixing as you go. Add the cream and vanilla and mix until you have a smooth consistency. Mix in food colouring if you are using.
• Put the frosting in a piping bag with a star attachment. Pipe the frosting by swirling the pastry in a circular motion from the outside working inwards. Top with a raspberry. Store in an airtight container up to three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mascarpone Buttercream Topped Chocolate Cupcakes

Amount Per Serving (1 cupcake)

Calories 308 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g100%

Cholesterol 93mg31%

Sodium 296mg13%

Potassium 129mg4%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 4g4%

Protein 4g8%

Vitamin A 683IU14%

Calcium 66mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Mascarpone Buttercream Topped Chocolate Cupcakes appeared first on Julia's Cuisine.

Using zest in baked goods brings so much flavour! Cakes like the Orange Tunisian Cake and the Lemon Pistachio Cake are just bursting with fresh flavour because of the citrus. This cake is no exception even with the very few easy ingredients and easy baking method. A little citrus goes a long way!

Why You’ll Like This Cake

• Difficulty – This is a super easy snacking cake to make. From start to finish it will be ready in just over 30 minutes!
• Taste – This cake has a soft and light texture and is even a little spongy and has a light orange flavour.
• Serving – I cut this cake into 12 squares, but you could easily cut them larger or even smaller.

Ingredients

• Flour – All purpose flour is used for this cake.
• Baking powder – Baking powder is used as a leavening agent.
• Salt – Just regular table salt will help enhance the flavours.
• Butter – Unsalted butter at room temperature.
• Eggs – Large eggs at room temperature.
• Sugar – I used granulated white sugar.
• Orange zest – I added orange zest from two oranges.
• Vanilla extract – Vanilla extract is used to boost flavours.
• Sour cream – I used regular sour cream to add to a little tartness of the cake as well as adding moisture.

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
2. Combine dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Combine sugar and orange zest – Combine the sugar with the orange zest. Using your finger tips, combine the zest completely into the sugar.
4. Cream butter and sugar – In the bowl of your electric mixer, beat the butter and sugar on high speed until pale and fluffy, about 3-4 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
5. Add flour and sour cream – Using a wooden spoon, stir in half of the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Add sour cream and stir until combined. Fold in remaining flour. Don’t over mix. Pour this batter into your prepared pan.
6. Bake – Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the centre comes out with just a few crumbs.
7. Cool – Remove from oven and place on a wire rack to cool completely.
8. Cut and serve – Cut into squares and can be stored in the fridge for up to three days or in the freezer for a month.

Recipe Tips

• Make sure to combine sugar with zest – it’s really important to combine the zest withe sugar. This will really infuse the flavours and enhance the cake. Otherwise, the orange flavour won’t really come through in the cake.
• Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the centre.

Substitutions

Cakes are baked and tested using very specific ingredients and measurements. Often, there are very few substitutions you can make to yield the same results as the recipe creator states. So, for this recipe, there are very few changes that I would recommend. Below, are the only changes I would recommend to yield the same results.

• Sour cream – You can easily use equal amounts of Greek yogurt or buttermilk.
• All purpose flour – You can use cake flour, just omit the baking powder if you do.
• Orange zest – For a flavour change you can use either lemon zest or lime zest.

Storage

• At room temperature – This cake needs to be served at room temperature. You can store it at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep this cake in an airtight container up to five days. It’s important to remove it from the fridge and bring it to room temperature before serving.
• In the freezer – This cake can be stored in the freezer up to one month. Bake the cake according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before serving, remove from freezer and allow to freeze completely.

Frequently Asked Questions

Tunisian Orange Cake

Why not dive into a little bit of North African flavours with this gluten free almond Tunisian Orange Cake!

Check out this recipe

Orange Pecan Streusel Muffins

Bring some sunshine into your kitchen table with these Orange Pecan Streusel Muffins. A muffin loaded with pecans, cinnamon, and orange zest for a fresh pop of flavour. Make them for your next weekend brunch.

Check out this recipe

Dried Cranberry Loaf Cake

This delicious Dried Cranberry Loaf Cake is packed full of seasonal flavours. A quick bread made with dried cranberries, orange juice and orange zest for bursting flavours. It's great to put on a Christmas breakfast or brunch table.

Check out this recipe

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US CustomaryMetric

Orange Sour Cream Cake

Why not try out this Orange Sour Cream Cake for a quick and easy dessert. Made with pantry staples and the addition of fresh orange zest for bursting flavour. Great served on it's own, with whipped cream, ice cream or even Homemade Lemon Curd.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: citrus dessert, oranges

Servings: 12 cake squares

Calories: 187kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 Cup butter at room temperature
• 2 large eggs
• 3/4 Cup granulated white sugar
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1 cup sour cream

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• Combine the sugar with the orange zest. Using your finger tips, combine the zest completely into the sugar.
• In the bowl of your electric mixer, beat the butter and sugar on high speed until pale and fluffy, about 3-4 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
• Using a wooden spoon, stir in half of the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Add sour cream and stir until combined. Fold in remaining flour. Don't over mix. Pour this batter into your prepared pan.
• Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the centre comes out with just a few crumbs.
• Remove from oven and place on a wire rack to cool completely.
• Cut into squares and can be stored in the fridge for up to three days or in the freezer for a month.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Orange Sour Cream Cake

Amount Per Serving (1 serving)

Calories 187 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 51mg17%

Sodium 205mg9%

Potassium 33mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 13g14%

Protein 3g6%

Vitamin A 286IU6%

Vitamin C 1mg1%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Orange Sour Cream Cake appeared first on Julia's Cuisine.

Baking is a great way to use up seasonal fruit. Peaches are in season now and why not make a Homemade Peach Cobbler or try this delicious Summer Peach Cake! This is a great dessert to finish off a summer dinner or to serve up with a cup of coffee at brunch!

What is this Peach Cake Like

• Difficulty – Although this cake is relatively easy to make, be sure to follow the instructions and measurements exactly to achieve the desired results.
• Taste – This cake has a soft and light texture and is even a little spongy. The peaches are not overpowering but noted. Also, the peaches add to the texture and moistness of the cake.
• Serving – This cake makes eight good sized servings. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Flour – All purpose or plain flour is used in this cake. It’s the most common type of flour used for baking cakes.
• Baking powder – Baking powder is the rising agent used in this cake.
• Salt – A small amount of regular table salt is used to enhance flavours.
• Butter – Room temperature unsalted butter is used for this peach cake.
• Sugar – This recipe uses granulated white sugar.
• Eggs – Large eggs at room temperature.
• Vanilla extract – This is a common extract used in baking to enhance flavours.
• Milk – This cake uses buttermilk which is high in fat content and keeps the cake moist.
• Peaches – This cake uses fresh peaches.
• Powdered sugar – I dusted the cake with a small amount of powdered sugar. This is completely optional.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch round spring form pan.
2. Slice and dice peaches – Take two peaches and dice them into small pieces and discard the stone. Cut the other two peaches into slices and set aside.
3. Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 – 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
5. Add flour and milk – Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour. *Reserve one tablespoon of the flour.
6. Add peaches – Toss the diced peaches in the remaining tablespoon of flour. Stir the coated peaches into the batter.
7. Bake cake – Pour batter into the prepared cake pan. Top with peach slices. Bake between 45 – 55 minutes or until a toothpick comes out with a few crumbs.
8. Cool and serve – Remove from oven and place on a wire rack to cool for about 10 minutes. Release the cake from the spring form pan and leave to cool on the wire rack.

Recipe Tips

• Use ripe peaches – Make sure your peaches are ripe and somewhat soft. If you use under ripe peaches, they will not soften during baking.
• Coat peaches in flour – We toss the peaches in about a tablespoon of flour to help prevent them from sinking.
• Mix batter well – Creaming the butter until it’s light and fluffy will ensure you get a light and spongy cake.
• Prevent cake from over browning – If you cake is over browning too quickly, simply place a sheet of aluminium foil over the top and allow the cake to finish baking.

Substitutions

• Fresh peaches – If you can’t get your hands on good ripe peaches, use frozen peaches. Add them frozen!
• Buttermilk – You can add 1 tablespoon of white vinegar to regular milk, stir and let it sit for about 5 minutes. Alternatively, you can use regular whole milk or sour cream for this cake.

Serving and Storage

• Serving – Serve this cake up with vanilla ice cream, fresh whipped cream, Homemade Caramel Sauce or Lemon Curd.
• Storage – Store this cake at room temperature up to two days. In the fridge it will keep up to five days.

Frequently Asked Questions

Homemade Peach Cobbler

Peach season is in full swing and this Homemade Peach Cobbler should have a place setting at you dessert table soon. This is the dessert I didn't know I needed until recently. And if you're a fan of Crumbles and peaches you need to check this out.

Check out this recipe

Mascarpone Cream & Peach Tarts

A perfect dessert for summer. These Mascarpone Cream and Peach Tarts are light and fresh and would make a great ending to any summertime meal.

Check out this recipe

Pear & Cardamom Cake

Ending September with this impressive, yet simple enough Pear and Cardamom Cake. This flavoursome spice cake with a caramelized pear topping is a great dessert for fall.

Check out this recipe

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US CustomaryMetric

Summer Peach Cake Recipe

Make the most of seasonal peaches with this easy Summer Peach Cake Recipe. A light and spongy vanilla cake with ripe peaches for a fantastic summer dessert.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cake, peaches, summer desserts

Servings: 8 servings

Calories: 283kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter unsalted
• 3/4 cup granulated white sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 4 fresh peaches ripe
• *optional powdered sugar for dusting the cake

US Customary – Metric

Instructions

• Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch round spring form pan.
• Take two peaches and dice them into small pieces and discard the stone. Cut the other two peaches into slices and set aside.
• In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
• In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 – 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
• Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour. *Reserve one tablespoon of the flour.
• Toss the diced peaches in the remaining tablespoon of flour. Stir the coated peaches into the batter.
• Pour batter into the prepared cake pan. Top with peach slices. Bake between 45 – 55 minutes or until a toothpick comes out with a few crumbs.
• Remove from oven and place on a wire rack to cool for about 10 minutes. Release the cake from the springform pan and leave to cool on the wire rack.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Summer Peach Cake Recipe

Amount Per Serving (1 slice)

Calories 283 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 102mg34%

Sodium 386mg17%

Potassium 72mg2%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 20g22%

Protein 5g10%

Vitamin A 482IU10%

Vitamin C 0.02mg0%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope to See You Soon!

The post Summer Peach Cake Recipe appeared first on Julia's Cuisine.

What is a Torte?

A Chocolate Torte is a rustic style European cake. Generally, they do not use any flour and have a dense and rich texture much like a brownie. The top will harden like a brownie and most likely crack in many places after baking. They rise during baking, but then will sink as they cool, leaving a well in the center.

And, there is no denying it, chocolate and raspberries are meant to be paired together. Much like my Chocolate Raspberry Cream Cheese Brownies and the Chocolate Raspberry Roulade Cake, this torte is amazing! This torte contains no flour which also makes it gluten free! And if you’re interested in a no bake dessert, check out the Chocolate Truffle Torte.

What Makes This a Great Dessert

• Difficulty – This torte has three components – the cake, the filling and the topping. I would say it’s a medium to difficult dessert to make. Based on the technique to make the cake and the time consideration in baking, cooling, filling and topping.
• Taste – This is a very rich, moist and dense cake. It isn’t overly sweet but and the raspberry filling and fresh whipped cream really top it off perfectly.
• Serving – I made this a smaller dessert in a 6 inch pan. It comfortably serves six good size servings. You can easily scale the recipe up for a bigger cake. You can also check out the full sized version of the Strawberry Filled Chocolate Torte to serve up to 12 people.

Ingredients

• Eggs – This recipe uses four large eggs.
• Sugar – Granulated white sugar.
• Vanilla extract
• Butter – Unsalted butter.
• Chocolate – Semi sweet chocolate (chopped or chips).
• Vinegar – Just a touch of white vinegar.
• Raspberries – Fresh raspberries to make the filling and garnish.
• Cream – Whipping cream for the top of the cake.

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven and prepare pan – Preheat oven to 350 degrees F/180 degrees C and grease and line a 6 inch spring form pan. Set aside.
2. Separate eggs – Separate the eggs while still cold. Place the egg yolks in the bowl of your electric mixer. Place the egg whites in a separate large bowl. Set aside and bring to room temperature for about 30 minutes.
3. Melt chocolate – In a medium saucepan set over a simmering saucepan of water, add the chocolate and butter. Stir well until it has completely melted. Remove from heat and set aside to cool.
4. Whisk egg yolks, sugar and chocolate – In the bowl with your egg yolks, add 1/3 cup of the sugar. Mix on high speed for about 3-5 minutes. The batter should be light in colour and about tripped in volume. Mix in the vanilla extract until combined. Pour in the chocolate mixture and mix on high speed until just combined. Set aside.
5. Mix egg whites – Using clean mixing beaters, mix on high speed the egg whites until foamy, about 1 minute. Add the vinegar and beat until soft peaks form, about another 1 -2 minutes. Gradually add the remaining 1/3 cup sugar and beat until stiff peaks form, another minute or so.
6. Finish cake batter and bake cake – Fold a small amount of the egg whites into the chocolate mixture to lighten the batter. Add remaining egg whites and fold in until combined. Be careful not to over mix or you will deflate the batter. Evenly pour into prepared pan. Bake for about 40 – 50 minutes or until a toothpick inserted into the center comes out with some moist crumbs.
7. Cook cake – Remove from oven and place on a wire rack to cool for about 30 minutes. Using a sharp knife, go around the rim of the pan to loosen the cake. Unclip the pan and remove sides. Leave to completely cool.
8. Whip cream – In a clean bowl, add the whipped cream and beat on high until soft peaks form.
9. Make raspberry filling – Place about 8 oz of the raspberries in a bowl with one tablespoon of sugar. Mash until you have a puree like consistency.
10. Fill and top cake – Evenly fill the cake with the raspberry mixture. Place the whipped cream in a piping bag and pipe over whipped cream as desired.
11. Garnish and serve – Serve with extra fresh raspberries on the side.

Recipe Tips

• Separate eggs when cold – You are much less likely to break the egg yolk if the eggs are cold. Eggs are more stable when they are cold and therefore you can easily separate the whites from the yolks.
• Allow eggs to reach room temperature before whisking – As a general rule, I take eggs out of the fridge at least 30 minutes before using them. Eggs will whisk to full volume when at room temperature.

• Whisking egg yolks with sugar – You really do need to do this until the batter is light in colour and about tripled in volume. This is a type of foam cake and relies on the air in the cake to get it’s rise. So, please pay attention and mare sure your eggs and sugar reach the right consistency.
• Folding egg whites into batter – Again, you have to do this gently. The egg whites will be light as air and it’s recommended you fold them in with a spatula until just combined. You will be able to see air bubbles in the batter as you fold.
• Whipping cream – For best results, make sure the cream is really cold along with the bowl and the beaters. Whip until the cream starts to stiffen. As soon as it holds a shape, stop whipping or it may curdle.

Substitutions

• Fresh raspberries – You can use frozen raspberries. Just keep in mind, they will release a lot of liquid when they defrost. It’s important to drain off any excess liquid if using frozen berries. You can also use strawberries, blueberries or any mix of wild berries for this torte.

Serving & Storage

• Serving – Perfect served just as is, nothing else is required!
• Storage – This torte is perfect the day it’s baked and will keep up to two days in the fridge. Make sure to store it covered in the fridge. I recommend taking it out of the fridge about 20 – 30 minutes before serving so the cake can soften a little.

Frequently Asked Questions?

Raspberry Chocolate Roulade Cake

A fantastic dessert filled with fresh berries and cold chocolate cream. A Chocolate Raspberry Roulade will sure to be a crowd pleaser.

Check out this recipe

Chocolate Swirl Raspberry Cheesecake

Chocolate Swirl Raspberry Cheesecake! Decadent and delicious sums up this baked chocolate cheesecake. Topped with fresh raspberries to give it a seasonal touch!

Check out this recipe

Raspberry Chocolate Cream Cheese Brownies

These Raspberry Chocolate Cream Cheese Brownies are the perfect treat for all brownie lovers. A dense brownie layer topped with a light cream cheese layer and filled with fresh raspberries.

Check out this recipe

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US CustomaryMetric

Chocolate Raspberry Torte

This Chocolate Raspberry Torte is a wonderful combination of a rich and dense cake layer filled with a fresh raspberry filling and topped with light and airy whipped cream!

Prep Time1 hour hr

Cook Time50 minutes mins

cool time1 hour hr

Total Time2 hours hrs 50 minutes mins

Course: Dessert

Cuisine: French

Keyword: chocolate cake, chocolate torte, raspberry recipes, torte

Servings: 6 servings

Calories: 600kcal

Ingredients

• 4 large Eggs separated
• 2/3 Cup granulated white sugar divided
• 1 teaspoon vanilla extract
• 2/3 cup butter
• 6 oz semi sweet chocolate roughly chopped
• 1/2 Teaspoon white vinegar
• 2/3 cup whipping cream
• 12 oz raspberries divided
• 1 tablespoon granulated white sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C and grease and line a 6 inch spring form pan. Set aside.
• Separate the eggs while still cold. Place the egg yolks in the bowl of your electric mixer. Place the egg whites in a separate large bowl. Set aside and bring to room temperature for about 30 minutes.
• In a medium saucepan set over a simmering saucepan of water, add the chocolate and butter. Stir well until it has completely melted. Remove from heat and set aside to cool.
• In the bowl with your egg yolks, add 1/3 cup of the sugar. Mix on high speed for about 3-5 minutes. The batter should be light in colour and about tripped in volume. Mix in the vanilla extract until combined. Pour in the chocolate mixture and mix on high speed until just combined. Set aside.
• Using clean mixing beaters, mix on high speed the egg whites until foamy, about 1 minute. Add the vinegar and beat until soft peaks form, about another 1 -2 minutes. Gradually add the remaining 1/3 cup sugar and beat until stiff peaks form, another minute or so.
• Fold a small amount of the egg whites into the chocolate mixture to lighten the batter. Add remaining egg whites and fold in until combined. Be careful not to over mix or you will deflate the batter. Evenly pour into prepared pan. Bake for about 40 – 50 minutes or until a toothpick inserted into the center comes out with some moist crumbs.
• Remove from oven and place on a wire rack to cool for about 30 minutes. Using a sharp knife, go around the rim of the pan to loosen the cake. Unclip the pan and remove sides.
• Leave to completely cool.
• In a clean bowl, add the whipped cream and beat on high until soft peaks form.
• Place about 8 oz of the raspberries in a bowl with one tablespoon of sugar. Mash until you have a puree like consistency.
• Evenly fill the cake with the raspberry mixture. Place the whipped cream in a piping bag and pipe over whipped cream as desired.
• Serve with extra fresh raspberries on the side.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

IMPORTANT:  I strongly advise checking the post for all the step by step photos and the recipe tips that are below the step by step photos.  If you are new to making this type of torte, the notes and photos could be very helpful.

Nutrition Facts

Chocolate Raspberry Torte

Amount Per Serving (1 slice)

Calories 600 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 26g163%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 210mg70%

Sodium 220mg10%

Potassium 325mg9%

Carbohydrates 45g15%

Fiber 6g25%

Sugar 36g40%

Protein 8g16%

Vitamin A 1232IU25%

Vitamin C 15mg18%

Calcium 74mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping By & Hope To See You Soon!

The post Chocolate Raspberry Torte appeared first on Julia's Cuisine.

Friends, I think this Chocolate Chip Bundt Cake needs to be added to your cake collection soon. Take it from someone who isn’t a cake decorator at all, a bundt is an easy way to make a cake look impressive. This is basically a dressed up version of my very popular Chocolate Chip Loaf Cake. It makes 16 servings and is great for any gatherings you might have this holiday season! You can even dress it up with a few fresh berries to give it more of a holiday feel.

Ingredients

For the cake:

• 3 cups all purpose flour
• 1 1/2 cup granulated white sugar
• 2 Teaspoons baking powder
• 1/2 teaspoon salt
• 1 Cup unsalted butter at room temperature
• 3 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 1/2 cups semi sweet chocolate chips

For the chocolate ganache:

• 1/2 cup heavy cream
• 5 oz semi sweet chocolate

REMEMBER, The full recipe and ingredients is located at the end of the post in the recipe card.

Instructions

1. Preheat oven to 350 degrees F/180 degrees C. Place the rack in the middle of the oven. Grease and lightly flour a 10 cup (9 x 2 1/2 inches/23 x 6cm).
2. In a medium sized bowl sift together the flour, baking powder and salt. Set aside and remove one tablespoon of the flour to combine with the chocolate chips.
3. In a large mixing bowl cream the butter and sugar for about 2 -3 minutes until it’s pale and fluffy. Add the eggs one at a time mixing until they are incorporated into the batter. Whisk in vanilla extract.
4. In three additions add the flour and milk. Start with 1/2 of the flour mixture and stir in gently. Then add all the milk and stir in the remaining flour.
5. Toss the chocolate chips in the remaining tablespoon of flour. Fold the chocolate chips into the cake batter.
6. Spoon the batter into the prepared bundt cake pan. Bake between 45- 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and set on a cooling rack in the pan for 10 minutes.
7. Invert the cake on the cooling rack after 10 minutes and leave to cool completely.
8. Make the ganache by adding the cream to a small saucepan set over medium heat. Bring to a simmer and remove from heat. Add the chopped chocolate and stir until melted and smooth. about one minute.
9. Pour the ganache over the cake while it’s on the cooling rack. Set a sheet of parchment paper or aluminum foil under the baking rack to catch drippings.
10. Allow the ganache to set and dry. Cake will keep up to three days in an airtight container at room temperature.

Tips For Bundt Cakes

• Use correct pan size – It’s important that you use the correct bundt size for this recipe. I used a 10 cup pan, but up to a 12 cup pan will work. If you pan is too small, the cake will rise too much, spill over and then deflate. If the pan is too large, you won’t get the desired shape.
• Bake at correct temperature – Bundt cakes are usually baked at 350 degrees c/180 degrees f. If the oven is too hot, the cake will rise and brown too quickly, leaving the inside of the cake underdone.
• Grease and flour the pan – It’s important to do two of these steps. Make sure to grease every crevice of the bundt pan to ensure the cake doesn’t stick. Then coat the entire pan with flour and shake off any excess flour. The flour helps the batter stick to the sides as it rises during baking.
• Fill the bundt pan with the correct amount of batter – Your batter should fill about 2/3 of the cake tin for optimal results.
• Cool in pan – bundt cakes need to cool in the pan for about 10 minutes before inverting them onto a cooling rack. It’s fragile when it comes out of the oven and will likely fall apart if you turn it out too soon.
• Invert after 10 minutes – Invert the cake onto a cooling rack after 10 minutes. If you leave it any longer, the cake may start to stick to the bundt pan.

Tips for Glazing a Bundt Cake

• Chose a pourable topping – I used chocolate ganache, but you could use cream cheese glaze, caramel sauce or even a sugar glaze. Make sure it’s thin enough to pour but thick enough to stick to the cake.
• How to pour the glaze/frosting – Put the glaze/frosting into a jug with a spout, like a measuring jug. Place the cake on a cake plate or stand. Start pouring over the top and turning the cake as your pour. It will naturally fall down the cake into the crevices of the cake. I found this helpful video online that you might like too.

Substitutions

This cake has been tested exactly as written in the recipe card, and there aren’t many substitutions I would recommend for the same results. However, here are a few changes that could me made to the topping.

• Chocolate ganache – This was my choice of topping for this cake and it worked wonderfully. However, you could use a sugar glaze, a cream cheese glaze dust it with powdered sugar or even use Homemade Caramel Sauce.
• Add additional toppings – Feel free to add shredded coconut, slivered almonds, chopped nuts or even chocolate shavings to make the cake even more decadent.

Serving & Storage

This cake is fantastic served just as it is or with vanilla ice cream or even fresh whipped cream. See below how to store the cake.

• At room temperature – Keep this cake on the counter in a cake tin or any other air tight container up to 3 days.
• In the refrigerator – You can alternatively store the cake in the fridge for about three days as well. Just make sure to bring it to room temperature before serving.
• In the freezer – This cake freezes really well for up to two months. I recommend making sure you use a proper freezer proof container and make sure there isn’t much leftover space in the container for air. Please note that the ganache will lose some of it’s shine if it’s frozen. Alternatively, you can freeze the cake and add the ganache after it has defrosted.

Frequently Asked Questions

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US CustomaryMetric

Chocolate Chip Bundt Cake

This impressive Chocolate Chip Bundt Cake is a whole lot easier than you might think. A moist vanilla cake, packed full of dark chocolate chips and covered with a decadent chocolate ganache for a beautiful finish!

Prep Time30 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cake, chocolate chips

Servings: 16 servings

Calories: 458kcal

Author: Julia Pinney

Ingredients

For the cake:

• 3 cups all purpose flour
• 1 1/2 cup granulated white sugar
• 2 Teaspoons baking powder
• 1/2 teaspoon salt
• 1 Cup unsalted butter at room temperature
• 3 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 1/2 cups semi sweet chocolate chips

For the chocolate ganache:

• 1/2 cup heavy cream
• 5 oz semi sweet chocolate

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Place the rack in the middle of the oven. Grease and lightly flour a 10 cup (9 x 2 1/2 inches/23 x 6cm).
• In a medium sized bowl sift together the flour, baking powder and salt. Set aside and remove one tablespoon of the flour to combine with the chocolate chips.
• In a large mixing bowl cream the butter and sugar for about 2 -3 minutes until it's pale and fluffy. Add the eggs one at a time mixing until they are incorporated into the batter. Whisk in vanilla extract.
• In three additions add the flour and milk. Start with 1/2 of the flour mixture and stir in gently. Then add all the milk and stir in the remaining flour.
• Toss the chocolate chips in the remaining tablespoon of flour. Fold the chocolate chips into the cake batter.
• Spoon the batter into the prepared bundt cake pan. Bake between 45- 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and set on a cooling rack in the pan for 10 minutes.
• Invert the cake on the cooling rack after 10 minutes and leave to cool completely.
• Make the ganache by adding the cream to a small saucepan set over medium heat. Bring to a simmer and remove from heat. Add the chopped chocolate and stir until melted and smooth. about one minute.
• Pour the ganache over the cake while it's on the cooling rack. Set a sheet of parchment paper or aluminum foil under the baking rack to catch drippings.
• Allow the ganache to set and dry. Cake will keep up to three days in an airtight container at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use correct pan size – It’s important that you use the correct bundt size for this recipe. I used a 10 cup pan, but up to a 12 cup pan will work. If you pan is too small, the cake will rise too much, spill over and then deflate. If the pan is too large, you won’t get the desired shape.
2. Bake at correct temperature – Bundt cakes are usually baked at 350 degrees c/180 degrees f. If the oven is too hot, the cake will rise and brown too quickly, leaving the inside of the cake underdone.
3. Grease and flour the pan – It’s important to do two of these steps. Make sure to grease every crevice of the bundt pan to ensure the cake doesn’t stick. Then coat the entire pan with flour and shake off any excess flour. The flour helps the batter stick to the sides as it rises during baking.
4. Fill the bundt pan with the correct amount of batter – Your batter should fill about 2/3 of the cake tin for optimal results.
5. Cool in pan – bundt cakes need to cool in the pan for about 10 minutes before inverting them onto a cooling rack. It’s fragile when it comes out of the oven and will likely fall apart if you turn it out too soon.
6. Invert after 10 minutes – Invert the cake onto a cooling rack after 10 minutes. If you leave it any longer, the cake may start to stick to the bundt pan.

Nutrition Facts

Chocolate Chip Bundt Cake

Amount Per Serving (1 slice of cake)

Calories 458 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 77mg26%

Sodium 152mg7%

Potassium 219mg6%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 29g32%

Protein 6g12%

Vitamin A 552IU11%

Vitamin C 0.04mg0%

Calcium 81mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Chip Bundt Cake appeared first on Julia's Cuisine.