GRANDMOTHER'S SECRET TEA CAKE RECIPE WITH GLAZE

Light! Fluffy!  Perfect after dinner with a cup of tea or a mid-afternoon snack!!!

Ingredients:

1/2 cup butter, soft

1/2 tsp. salt

1 tsp vanilla

3/4 c. sugar

2 1/2 tsp. baking powder

3/4 c. milk

2 eggs, separated

2/3c. sifted cake flour

1 1/3 cups graham cracker crumbs

Glaze:

1 cup powdered sugar whisked with 2 Tablespoons milk (add more sugar to thicken and more milk to thin it)

 

Directions:

In a mixer, combine butter, salt and vanilla and combine.  Add sugar and blend. Add the egg yolks.  Combine the flour, baking powder and graham cracker crumbs in a bowl.  Add this mixture to the mixer, alternating with the milk.  In a separate bowl, beat the egg whites until stiff and gently fold into the batter.  Pour into a buttered and floured bundt pan and bake at 375 for approx 20 mins or until a toothpick inserted comes out clean.  Let cool and then glaze!

CINNAMON ROLL CAKE

THIS CAKE ALSO WORKS OUT PERFECTLY TO BE GLUTEN FREE!! JUST REPLACE THE FLOUR WITH "CUP 4 CUP" FLOUR!! IT IS THE BESTTTTT! *Note for gluten free, I did bake this about 10 minutes longer than written-cover loosely with foil the last few minutes if top browning too much.

Ingredients

• 3 cups flour (Or cup4cup if making this gluten free)
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter, melted 
•  
•  TOPPING 
• 1 cup butter, soft
• 1 cup brown sugar
• 2 Tbsp. flour (or cup4cup if gluten free)
• 1 Tbsp. cinnamon
•  
• GLAZE 
• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray or coconut oil spray. Set aside.
2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
5. Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.
   

Adapted from Chef in Training.

CINNAMON ROLL CAKE

This cake was recommended to me by Jennifer from Confessions of a Mad Housewife. Check out her page!!!

Ingredients

• 3 cups flour
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter, melted 
•  
•  TOPPING 
• 1 cup butter, soft
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
•  
• GLAZE 
• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
5. Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.
   

Adapted from Chef in Training.

TRIPLE LAYER CHOCOLATE DIPPED STRAWBERRY CHEESECAKE

This cake was made for my hubby's 40th birthday!  He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake.  In between the layers you find a delicious caramel layer!  The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!

Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.  DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.  

CRUSTLESS CHOCOLATE CHEESECAKE:

8 ounces dark chocolate chips, melted and cooled

3 eggs

24 ounces cream cheese, room temp

1 cup sugar

Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil. 
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended.  Pour into pan and bake 45-55 mins.  Cool completely and freeze layer.

For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.

Assembly:
Lay a frozen flourless cake layer on a plate.  Top with half of the caramel sauce.  Next, put the cheesecake on top.  Add the rest of the caramel on top of the cheesecake.  Place your second flourless cake layer on next.  Chill while you make ganache.

Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools.  Can speed this in the fridge for a few mins.

Strawberries:
Melt Dark chocolate chips and dip your berries.  Lay on wax paper to set up.

Pour cooled ganache over the cake and place in fridge just to set the chocolate.  Decorate with the strawberries on top! 

RED VELVET CHEESECAKE!!!!

RED VELVET CAKE:
2 1/2 cups flour
1 1/2 cups granulated sugar
 3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, 
1 1/2 cups vegetable oil
1 cup buttermilk
red food coloring gel, add till right shade of red
2 teaspoons vanilla
2 teaspoons white vinegar
Preheat oven to 350 degrees 
Grease and line  two 9-inch round metal baking pans with parchment and grease again.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt.  Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Beat until blended well.  Divide into the pans and bake approx 30 minutes.  Cool and then flip out.  Freeze until ready to use. 

CHEESECAKE:
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED A 9-INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.


CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla
Beat all in an electric mixer until well combined.

Assembly: 
I wanted the red velvet layers thin, so I sliced each one in half.  Use the cut parts to crumble and attach to the sides of the cake after frosting is on!  Or, keep the layers thick if you prefer!  Place one red velvet layer on a plate. Top with cheesecake layer.  Place next red velvet on top.  Frost entire cake and apply cake crumbs to sides.   Chill and slice! 

POLKA DOTTED TRIPLE LAYER OREO CHEESECAKE

 

For the Cake:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract



1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.
For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature 3/4 cup sugar 2 tsp. vanilla extract 1/4 tsp. salt 2 eggs 3/4 cup sour cream 7 coarsely crushed chocolate sandwich cookies
  
Cheesecake:
Preheat oven to 325°.  Beat cream cheese on medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs, one at a time.  Add sour cream.  Fold in crushed Oreos. 
Line bottom of an 8 inch springform pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 

Frosting:
6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 


To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.



Adapted from Rebekah's Family Food & Fun

SNICKERS CARAMEL BROWNIE ICE CREAM CAKE

A bit messy? Yup!  A whole lot delish? YUP!  I mean we're having a heat wave you know....tough on an ice cream cake with dripping caramel and chocolate sauce!  Made this with my friend, so learn from us...pour on caramel and chocolate sauces when they are room temp...not hot! lol  Trust me on this one!

Ahead of Time:
Freeze ice cream of your choice (We used this one!) 
in two 8-inch pans lined with nonstick foil hanging over the edges for easy removal.  Freeze until completely firm.

Brownie layers:
Ingredients:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar 1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line two 8-inch pans with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pans, and smooth as needed. Bake brownies about 25-30 minutes. Test if done by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

Once brownie layers are cool, pour on 1/2c. caramel sauce, 1/2c. chocolate sauce and 4 ounces chopped Snickers to each layer.  When ready to assemble place a brownie layer on a plate, top with an ice cream layer, then the next brownie layer and the final ice cream layer.  Pour on more caramel and chocolate sauce.  Top with 4 Snickers bars...all chopped up!  Cut fast and eat even faster! 
Idea inspired by Life, Love & Sugar