Blueberry Muffin Cake

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
1 1/4 cups frozen blueberries

1. Preheat oven to 350F. Spray an  8-inch square pan set aside.
2. In a medium bowl, whisk together the first 6 dry ingredients set aside.
3. In a separate small bowl, whisk together the next 5 wet ingredients.
4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
5. Gently and briefly fold in the frozen blueberries.

1. Bake until done and toothpick comes out clean between 40-60 min 

1. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing.

* I thought that this was ok I didnt love it and for that reason probably wont make again I give it a 3 1/2

Coconut Cream Bundt Cake

1 box vanilla cake mix (15.25 oz.)

1 box instant coconut pudding (3.4 ounce)

1 cup sour cream

4 eggs

2 teaspoons coconut extract

1/2 cup canola oil

1 cup unsweetened coconut milk

1 1/2 cups shredded coconut

Melted chocolate for drizzle. optional 

1. Place the cake mix, dry instant pudding mix, sour cream, extract, eggs, oil, and milk in a mixing bowl. Beat for 1 minute on low speed and 2 minutes on medium speed. Stir the shredded coconut in by hand.
2. Spoon the batter into a greased 12 inch bundt cake. Bake at 350 degrees for 55-60 minutes. Cool in the pan for 15 minutes, then flip out onto a plate to cool completely.

1.  Store cake in a sealed container. Makes about 14 slices.

* I thought that this was good. If you really love coconut this is the cake for you. I thought that it had a little to much coconut taste so if I was to make it again I would either only use 1/2 coconut flakes or just leave them out all together. But it was a really moist cake and lasted for a few days still tasting fresh. I give it a 4

Baby Shower Cake

Here is a cake that I made for a baby shower. I thought that I would share the idea. I used fondant to cover the cake and hand made all the fondant daisy's to cover the cake. Then used giant shimmer gumballs for the outsides and topped the top flowers with junior mints. For the cupcakes we used a vanilla bean frosting with more of the fondant flowers to top them with.

Chocolate Dipped Strawberry Kit Kat Cake

Devils food cake mix (plus the ingredients to make it on back oil,water,eggs)
Chocolate Butter cream Icing
Kit Kats(to go around the whole outside I used 21/2  king size packs)
Chocolate dipped strawberries


1. Make cake mix according  to the instructions on the back of the box and bake according to the double layer 8"cake.

2. Once completely cooled add a layer of frosting to the top of one of the layer cakes and add the other cake to the top making it a layer cake. From the top and sides of the cake completely smoothing out the frosting as much as possible.
 3.While the frosting is still a little wet. Add the kit kats all the way around the cake.
4.Its up to you on how many chocolate dipped strawberries you want to add to the top. I decided on just doing a few big ones to the middle.
5. Using a double broiler dip your strawberries and let set up on a sheet of wax paper. When completely set up and hardened add the strawberries to the cake.
6. I also added a ribbon to the outside of my cake to help hold it together. I think that it would have been fine without it but I think that it added a super cute touch to the cake.

Cookies and cream cake

1cup all-purpose flour 
3/4cup sugar
1/2cup sour cream  
1/4cup butter or margarine, softened 
1/4cup water
1/2teaspoon baking soda 
1/2teaspoon baking powder
1egg 
8creme-filled chocolate sandwich cookies, coarsely chopped  (4-7 extra to add for decoration on top)

Topping

3/4cup whipping cream 

2tablespoons sugar 

 

 

1.Heat oven to 350°F. Grease and flour bottom and side of 8 round cake pan.

2.In large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in cookies. Pour into pan.

3.Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.

4.In chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread whipped cream over cake. Garnish with additional cookies if desired.

Banana Crumb Cake

2C sugar
1 C milk
1 C chopped nuts (optional)
2 C self rising flour
1 stick margarine
2 eggs
3 bananas
1 tsp vanilla

1 stick (1/2 c) Margarine
1 Cup brown sugar (dark or light)
1 cup flour

Place peeled bananas in mixing bowl, add sugar. Mix until bananas are liquefied.
Add margarine, mix until creamed together with banana mixture. Add all other ingredients and blend well.

 
In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended.

Pour 1/4 of batter into each pan, top with 1/4 crumb mixture.
Pour remaining batter over and top with remaining crumb mixture.

Bake for 45 minutes to an hour at 350.
Cake is done when toothpick inserted in center comes out clean.

* I got this recipe from southernplate  It was so yummy the whole family loved it. It is best on the day that its made so that the crumb topping is still crunchy. But even on day two it tastes great.

Snickerdoodle Sheet Cake

1 1/2 c. all-purpose flour
1 1/2 c. cake flour
1 T. baking powder
1/2 tsp. salt
1 T. cinnamon (I added an extra tsp)
1 c. (2 sticks) unsalted butter, softened
1 3/4 c. sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 c. milk

Brown Sugar Cinnamon Buttercream
1 c. (2 sticks) unsalted butter, softened
1/4 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon (I used 1 tsp)
4 c. powdered sugar
milk, if needed to reach desired consistency

1.Preheat oven to 325 degrees.  In a medium bowl, stir together the all-purpose flour, cake flour, baking powder, salt and cinnamon; set aside.  In a separate bowl, cream together the butter and sugar and light and fluffy.  Add the eggs, one at a time, beating after each.  Add the vanilla.  Add the dry ingredients alternately with the milk, starting and ending with dry.  Spread batter evenly into a greased jelly roll pan.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely.


For the buttercream: Beat butter, brown sugar, vanilla and cinnamon until light and fluffy and the brown sugar is dissolved.  Add powdered sugar, one cup at a time, beating until smooth and creamy.  Add milk, if needed as you go, to reach desired creamy consistency.  Spread over cooled cake.  

I got this recipe from one of my favorite blogs eatcakefordinner

Chocolate Toffee Sheet Cake

sorry horrible picture my flash went crazy on the cake :)

2 cups flour
2 cups sugar
1/4 teaspoon salt
1/4 cup (heaping) cocoa powder
2 sticks salted butter
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

For the Icing:
1 3/4 stick Butter
1/4 cup (heaping) cocoa powder
7 Tablespoons Milk
1 teaspoon vanilla extract
3 1/2-4 cups Powdered Sugar
1/2 cup finely chopped pecans (optional)
2/3 cup toffee bits

Directions:

For the Cake:
Preheat oven to 350ºF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt. Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow mixture to boil for 30 seconds. Remove from heat and pour over flour mixture and stir it in to cool down the mixture.
In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined. Pour batter into the prepared sheet cake pan and bake at 350ºF for 20 minutes.

For the Icing:
While cake is in the oven, it's time to make the icing. Melt butter in a medium saucepan over medium high heat. Add the cocoa powder and whisk to combine. Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined. Next add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spreading it lightly with a spatula).

I got this recipe from mylifeasamrs It was super yummy and it was gone fast at the party. I think that the only thing that I would change is to add more toffee chips to the frosting.

Patriotic Bundt Cake

1 box (15.25 ounces) white cake mix + ingredients on box (eggs,oil,water)

1 box (3 ounces) Strawberry Jello, dry

1 box (3 ounces) Berry Blue Jello, dry

1 container white frosting (I used cream cheese flavored)

red and blue food coloring (optional)

1.  Preheat the oven to 350 degrees. 

2.  Make the cake batter according to the directions on the box. Then pour 1/3 of the cake batter into a greased bundt pan.  Then split the remaining cake batter pouring in half into one of the bowls and pouring the other half into another bowl.  

3.  Reserve one tablespoons of Strawberry Jello mix and mix the remaining Strawberry Jello mix into one bowl of the cake batter until combined.  Then pour the strawberry cake batter on top of the white layer. 

 

4.  Reserve one tablespoons of Berry Blue Jello mix and mix the remaining Jello into the one of the remaining 1/3 of cake batter until combined.  Pour the blue cake batter on top of the red and white layers, making sure to cover both layers.  

 

5.  Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Allow the cake to cool for 20 minutes then invert the cake onto a plate and allow to completely cool.  

 

6.  Once the cake is completely cooled, frost the bundt cake.  Microwave the frosting for 15-30 seconds or until a little bit melted.  Then split the frosting into thirds.  Stir one tablespoon of the reserved strawberry jello into 1/3 of the frosting.  Stir one tablespoon of the reserved berry blue jello into 1/3 of the frosting. Leave the other 1/3 of frosting white. ( I also added some food coloring so that it made the colors darker) Spoon each 1/3 of frosting into a small ziploc bag and cut the corner off with scissors.  Then drizzle the frosting onto the bundt cake, alternating the red, white, and blue colors. 

Pumpkin Carrot Cake with Cinnamon cream cheese frosting

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups  pure pumpkin mix. Not pie filling
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil 
1 cup (about 3 medium) carrots, grated
1/2 cup raisins
1 cup coconut, flaked
1 1/4 cups nuts, chopped, divided (optional)


1.PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

2.COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

3.BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, raisins, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

4.BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

5.FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

Cream cheese frosting

1 pkg. 8oz Cream Cheese, softened

1/4 cup  butter, softened

1 tsp.vanilla

1 pkg.(16 oz.) powdered sugar

1-1/2 tsp ground cinnamon

 

1.Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon

  

* I made this cake for my moms birthday last week and it was so yummy. It tasted so much like all the fall food flavors that I loved combined into one amazing. This is a must have at the thanksgiving table this year. For the cake I know that  a lot of people do not like nuts in there food ( I being one of them lol) so I did not add any to the mix I only added them to the outside of the frosting so for the people that did not want them could scrape them out and there would be no problem. Also I doubled the frosting recipe and ended up with a little more then a cup left of frosting. This just gives me an excuse to have to make some cookies to use them up so its not a bad thing :) but that's how the frosting measured out.Anyways again I loved this cake it was super moist and had the perfect amount of spices I give it a 5 

Strawberry Coconut Cake

 

 

 

1 (18.25 oz.) pkg. strawberry cake mix

1 (3.5 oz) pkg. instant coconut pudding mix

1 (3 oz.) pkg. strawberry gelatin mix

4 eggs

1 c. water

1/3 c. oil

1.In a large bowl, combine all ingredients; beat with an electric mixer on medium speed for 2 minutes.  

 

2.Pour batter into a greased and floured bundt pan. 

 

3.Bake at 325 degrees for 55-60 minutes, or until a toothpick inserted into the cake's center comes out clean.  Cool in pan for 20 minutes; invert onto cake plate.

 

 

* I have seen this recipe all over the place lately and figured it must be a good one. And who does not love shortcut recipes right. This cake had great flavor and texture to it. And it smelled amazing totally smelled like summer it was a great cake. You can serve it with ice cream,whip cream with fresh berries or a simple vanilla glaze. I give it a 4 1/2

Banana Bundt Cake

2 ripe bananas, mashed
1 box white cake mix
1 small box vanilla instant pudding (I used french vanilla)
3 eggs
1/3 cup water
1 cup sour cream
2 T vegetable oil
1/4 tsp baking powder

1.Preheat oven to 350
2.Combine all ingredients in bowl of mixer. Beat together until light and fluffy. Bake in greased Bundt pan for 40-50 minutes, until a cake tester inserted in the middle comes out clean. Invert and cool on wire rack. Dust with powdered sugar to serve.

* I thought that this cake was ok it was not something that I loved but everyone else that had some said that they loved it so its up to you. I thought that it had good texture but there was just something that I didnt love I give it a 4