Pumpkin Cake with Brown Sugar Icing and Butterscotch Filling

Yum, yum, topped with yum! That's what this cake is. A whipped butterscotch filling sandwiched between two layers of dense pumpkin cake, iced with a creamy brown sugar buttercream. I have made this cake several times now, and each time it tastes just as good! I made it for a coworker's birthday at my previous job and it was gone within fifteen minutes of walking in the door! Like I said, yum, yum, topped with yum! This would be great to take as an alternative to pumpkin pie at Thanksgiving, or you know, in addition to.

As a little side note, I have made this a couple of times where I brush the cakes with a maple simple syrup before putting everything together, which takes it over the top delicious. The cake doesn't really need it because it is a very moist cake, however if you feel like taking it one notch further, I'd encourage you to try it with the simple syrup too.

Pumpkin Cake with Butterscotch Filling and Brown Sugar Icing

Ingredients:
For the cake:
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
1 tsp. salt
1 ½ cups pumpkin puree
1 cup buttermilk
2 sticks unsalted butter
1 cup tightly packed light brown sugar
1 cup sugar
4 large eggs
1 tsp. vanilla extract

For the filling:
¾ cup heavy cream
¾ cup sugar
¼ tsp. fresh lemon juice
1 stick unsalted butter, cut into 4 – 1 oz. pieces
¾ cup chopped nuts, such as pecans or walnuts (optional)

For the icing:
2 cups tightly packed brown sugar
1 cup heavy cream
2 sticks unsalted butter, cut into 8 – 1 oz. pieces
¼ tsp. lemon juice

Directions:
Line the bottoms of 2 round 9-inch cake pans with parchment paper. Grease the parchment, as well as the sides of the pans. Preheat the oven to 325°. Center a rack in the oven.

To make the cake, combine the flour, baking soda, spices and salt in a medium bowl. Set aside. In a small bowl, combine pumpkin puree and buttermilk and mix until smooth. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Increase to high speed and beat for an additional 2 minutes. Scrape down the bowl. Add the eggs one at a time, mixing well, and scraping down the bowl between additions. Add the vanilla extract and beat on high for 30 seconds. With the mixer running on low speed, alternate adding the dry ingredients and the wet ingredients. Mix until just combined. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter, until smooth and thoroughly combined.

Immediately divide the batter between the prepared cake pans, spreading evenly. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 10 minutes. Invert onto a wire cooling rack and allow to cool completely.

To make the filling, heat the cream in a saucepan over medium-low heat until hot (do not allow to boil or simmer). Combine sugar and lemon juice in a separate saucepan and stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 4-5 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps. Remove the saucepan from the heat. Add the hot cream, one half at a time. Add the butter, one piece at a time, stirring to incorporate completely before adding the next piece. Cool in the refrigerator 45 minutes. Place in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes, until light (but not fluffy). Add the chopped nuts and stir to incorporate. Set aside.

To make the icing, heat the brown sugar, heavy cream, 2 – 1 oz. pieces of butter, and lemon juice in a 2-3 quart saucepan over medium-high heat, stirring frequently, while bringing the mixture to a boil. Allow the mixture to continue boiling while stirring constantly, for 2 minutes. Transfer the bubbling hot mixture to a stainless steel bowl and allow to stand at room temperature for 1 hour before proceeding. Place the cooled mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, adding the 6 remaining pieces of butter one at a time, until incorporated. Scrape down the sides of the bowl. Increase the speed to high and beat for an additional 2 minutes. Scrape down the sides of the bowl and beat on high for an additional 1 minute until light and fluffy.

To assemble the cake, place one of the pumpkin cake layers on a cake platter or a cardboard cake circle. Spread butterscotch filling evenly on top of cake. Top with remaining layer of cake, pressing down firmly. Frost sides and top of cake with brown sugar icing. Use remaining frosting to pipe decorative accents onto top and bottom edge of the cake. Refrigerate for 30 minutes before cutting and serving.

Adapted from Annie's Eats
 
Maple Simple Syrup
1 c. sugar
1 c. water
1 T. maple extract
 
In medium saucepan combine ingredients. Bring to boil stirring until all of the sugar is dissolved. Cool before using.
 
Brush over pumpkin cake layers before assembling cake.

Dream the Dream of Dreamsicle Cake

At the job I currently work at I am in a kitchen all day making desserts and salads. I work at a ball park, so when the team plays a game, we work. The chef of said kitchen has a birthday coming up, and I thought surprising her with a birthday cake would be a great way to celebrate before we went on our next break. After brainstorming with my friend Abbie and scouring the net, cookbooks, and magazines, we thought a dreamsicle cake would be perfect.

This cake is an orange one I found on Food Network's site. It's soaked in orange simple syrup to keep it nice and moist. It is iced with a super easy Martha Stewart buttercream recipe. And a perfect complement to orange, I topped the cake with beautiful, fresh raspberries.

The surprise was well taken, and the whole staff loved the cake.

Orange Cake from Food Network
Ingredients
• 3 large eggs
• 1 1/4 cups sugar
• 1 cup milk
• 1/2 cup olive oil
• Zest of 1 orange, minced
• 1 3/4 cups flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Syrup:
• 1 orange
• 1 1/2 cups orange juice
• 1 1/2 cups sugar

Directions
1. Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.

2. Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.

3. Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.

4. Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.

5. In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, and then pour the warm strained syrup all over the cake so that it soaks through.

6. Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Vanilla Buttercream Icing from Martha Stewart
Ingredients
• 3 sticks unsalted butter, softened
• 1 pound confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract
• Food coloring (optional)

Directions
1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).

2. Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (If refrigerated before using, bring to room temperature, and beat on low speed until smooth.)

Chocolate Lava Cakes

Zach and I went on a cruise for our honeymoon, which is where I discovered little morsels of heaven: chocolate lava cakes. They have a moist cakey outside with a liquidy chocolate inside. Paired with vanilla bean ice cream and fresh strawberries. A-ma-zing! Of course they are super yummy without the ice cream and strawberries too.

This particular recipe actually turned out more like a chocolate soufflé than a lava cake. The cakes had a nice airy texture, and didn't give me the really cakey outside I was hoping for. However they tasted awesome! I used a mixture of semi sweet chocolate chips and dark chocolate Hershey kisses in mine. I just can't resist dark chocolate. Yum!

Overall the recipe was not what I was expecting out of a lava cake, but pleasantly surprised me with a sort of soufflé version that my guests and I greatly enjoyed.

Molten Chocolate Cakes Recipe from Joy of Baking


1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar


Preheat oven to 400 degrees F and place rack in center of oven. Generously butter 4 - 3/4 cup molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.

In your electric mixer beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. Run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Somewhere Over the Rainbow Cake

My step son, Kaden, turns 5 on Friday and we had a party for him on Sunday. This cake was a huge hit and perfect for a child's birthday party. The cake is rich, moist, and perfect. The buttercream icing was smooth, light, creamy, and delicious, just as buttercream should be. This is a 6 layer masterpiece that looks difficult, but is really so easy! Don't let it intimidate you!

As I was browsing online for some dinner ideas a couple of months ago I ran across Rina's blog, Gotta Little Space and this spectacular cake. It immediately went in the "to make" pile. Kaden's birthday seemed to be the perfect excuse to pull out the recipe. So here you have it.

After putting the layers together and adding my crumb layer of icing I thought I wouldn't have enough buttercream to finish, but I really did not want to make another batch at 11:30, so I made do, and it worked out just fine. The outside layer is very thin, but with the decorating icing, sprinkles, and layers of buttercream inside, it balanced out the cake well. I put the cake in the fridge to set the buttercream, and ended up leaving it there overnight. If you do this, make sure you pull it out of the fridge several hours in advance so the buttercream has a chance to come to room temperature.

As expected the cake got great reviews. It looks impressive and tastes awesome.

Super Epic Rainbow Cake from Whisk Kid
Makes one (huge!) 9 inch, six layered cake

1 cup butter, room temperature
2 1/3 cups sugar
5 egg whites, room temperature
2 teaspoons vanilla
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk, warmed to room temperature
red, orange, yellow, green, blue and purple food coloring

Preheat oven to 350F. Grease your 9 inch cake pans (I have 2 commercial pans, I just kept washing, re greasing and re lining) and line with parchment on the bottoms.

Sift together the flour, baking powder and salt. Set aside.

Cream the butter and sugar, then add the eggs whites a little at a time. Add vanilla and mix till blended. Alternating between wet and dry, add the milk and flour mixture.

Divide the batter amongst 6 bowls - Kaitlin suggested doing this by weight, but I just used a 1 cup measuring cup to start and as the batter decreased, I used a 1/4 cup measure till all the batter was gone. Whisk a fair amount of each food color into each bowl, pour into your prepared pans and bake for approximately 15 minutes each.

Let the baked cakes cool in the pan for a few minutes, then finish cooling on a rack.

Basic Vanilla Buttercream from  Bon Appétit

5 large egg whites
1 2/3 cups sugar, divided
1 teaspoon vanilla
1/3 cup water
1 pound unsalted butter, diced, room temperature
Note - it is indescribably important to have each and every one of your ingredients at room temperature or your buttercream will fail. That's pretty much guaranteed. Trust me.

Combine egg whites and 1/3 cup of sugar in a large bowl using a mixer. Add vanilla.

Combine remaining 1 1/3 cups sugar and 1/3 cup water in a medium saucepan; stir over medium heat until sugar dissolves and syrup is bubbling.

Meanwhile, beat egg white mixture on medium speed until very soft peaks form.

Increase mixer speed to high and slowly pour hot syrup down the side of the bowl into egg white mixture in a slow, steady stream. Beat until this meringue forms stiff peaks. Allow meringue to cool in the bowl until lukewarm. Do not beat to cool.

Once lukewarm, start beating meringue on medium speed. Gradually add butter, a few tablespoons at a time, beating constantly till each addition is absorbed before adding next. Continue beating until buttercream is smooth.

If buttercream looks 'broken' or curdled, you can try placing the bowl of buttercream over medium heat on a stove burner and whisk for 5-10 seconds to warm slightly, then remove from heat and whisk vigorously or beat again on medium speed. Repeat this process until buttercream becomes smooth. Keep in mind, this may not work and it might not be salvageable.

You will be able to tell when the buttercream is starting to come together by listening to your mixer - all of a sudden it will start to sound as though it is working harder, and then the buttercream will come together quickly.