Cinnamon Buttercream

Cinnamon ButtercreamThe official cake-count has now been brought up to sixteen since last Monday. Oy. But in keeping with this week’s theme of taking it easy, I’m not giving you a new cake recipe today—this post is all about the Cinnamon Buttercream.Cinnamon ButtercreamI did break my own step-by-step photos rule though. #sorrynotsorryCinnamon ButtercreamCinnamon ButtercreamWhen cakes #14 & #15 were picked up on Monday afternoon, my client paused before driving off to say how much he loved a vanilla cake with cinnamon buttercream that I had made last month. While he had ordered the cake, he couldn’t decide which flavors he wanted, so he let me surprise him.Cinnamon ButtercreamCinnamon ButtercreamI could have gone in many directions: chocolate, Oreo, malted, coconut, cream cheese…but instead I went for my secret favorite buttercream flavor: cinnamon.Cinnamon ButtercreamNow, I have never had someone ask for a cake with Cinnamon Buttercream. Not once. But every time I have put it on a cake, I get texts and emails like you wouldn’t believe. People love butter, sugar, cinnamon, and cream whipped until fluffy and slathered between layers of cake.Cinnamon ButtercreamDo you know why?Cinnamon ButtercreamIt’s because butter, sugar, cinnamon, and cream are freaking delicious!Cinnamon ButtercreamAlso delicious? My buttery vanilla cake. It’s a crowd favorite.Cinnamon ButtercreamIf you follow me on social media, you may have noticed I’ve been into piping recently. If you’re not, you can use more buttercream between layers and on top of the cake.Cinnamon ButtercreamOr just keep a little bowl of Cinnamon Buttercream in the fridge and eat it with graham crackers. Not that I’d know anything about that.Cinnamon ButtercreamWhile this particular combination of cake and frosting is great on its own, a little extra flourish of cinnamon-sugar never hurts.Cinnamon ButtercreamThere. Now it’s perfect.Cinnamon ButtercreamI think I’ll call this one Sweet Sixteen.Cinnamon Buttercream

Cinnamon Buttercream
makes enough for 1 fully-frosted 3-layer 9-inch round cake

1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
2 tablespoons (6 teaspoons) ground cinnamon
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream

For the cake pictured:
1 recipe Vanilla Layer Cake, cooled (3 layers, baked 26-28 minutes)
1 tablespoon coarse sugar
1/4 teaspoon ground cinnamon

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar and cinnamon in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add heavy cream until desired consistency is reached.

For the cake pictured, frost and layer cake layers as desired. For cinnamon-sugar topping, mix together coarse sugar and cinnamon. Scatter over the top of the frosted cake.

Assembled cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.

Cinnamon Buttercream

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Chocolate Mousse Cake

Chocolate Mousse Cake {Grain-Free}A friend of mine ordered a Chocolate Mousse Cake a couple of weeks ago. I had never made one, but said yes and then figured it out. I occasionally like to live on the edge.

Chocolate Mousse Cake {Grain-Free}As with most baking experiments, I anticipated that it’d either be terribly difficult/never to be made again, or I’d pick up a new skill. What I didn’t expect was how easy this cake would be.

I mean really, really easy.

Like so easy, you’re going to wonder why you haven’t been making this for years.

Chocolate Mousse Cake {Grain-Free}Chocolate Mousse Cake does take time–the cake base has to cool and there’s a long chill once the mousse layer is added–but none of the steps are difficult at all. And at the end, you have this three-layered beauty of a cake that’s airy on the top, rich on the bottom, and completely loaded with chocolate flavor. Oh. My. Goodness.

Chocolate Mousse Cake {Grain-Free}The base of this cake is my grain-free version of Molly Wizenberg’s Winning Hearts & Minds Cake. This seven-ingredient, no-mixer cake is delightfully easy and so delicious, it’s stupid. I have made it so many times that I have memorized the recipe–once I make it for someone, they request it over and over. I’ve yet to find anyone who doesn’t love it! It’s really hard to improve on this chocolate cake, but piling it high with chocolate mousse is a good start 😊

Chocolate Mousse Cake {Grain-Free}Chocolate Mousse Cake {Grain-Free}And speaking of chocolate mousse, this one is super simple to make. There’s no gelatin or egg whites here–this recipe is basically just chocolate, whipped cream, and a cocoa powder slurry. Just gently fold it all together and pile into the pan with the cake. Press some plastic wrap to the top and chill it until the mousse is firm.

Chocolate Mousse Cake {Grain-Free}Chocolate Mousse Cake {Grain-Free}Chocolate Mousse Cake {Grain-Free}When the mousse is ready, run a knife around the edge of the pan and release the springform. Whip some cream, pile it onto the mousse and spread it into an even layer. Smooth the edges, scatter some chocolate curls over the top, and try not to eat the whole thing. With dense cake, fluffy chocolate mousse, and whipped cream, it’s a real concern 🤣

Chocolate Mousse Cake {Grain-Free}Y’all. Y’all! Chocolate Mousse Cake is going to be my new go-to for all occasions. The ease-to-“OMG” ratio is off the charts! This cake is just as at home at a casual fall picnic as it is at a dinner party. And since it’s gluten-free, it might be one dessert that everyone at your Thanksgiving table can agree on.

Chocolate Mousse Cake {Grain-Free}Chocolate Mousse Cake: it brings people together.Chocolate Mousse Cake {Grain-Free}

Chocolate Mousse Cake {Grain-Free}
mousse adapted from Brown Eyed Baker
makes one 9-inch round cake

Cake:
7 ounces bittersweet chocolate, chopped
7 ounces unsalted European-style butter, cut into small pieces
1 1/3 cups granulated sugar
5 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon cocoa powder (natural or Dutch process)
1/2 teaspoon Kosher or sea salt

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
1 1/2 tablespoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

READ THE ENTIRE RECIPE BEFORE PROCEEDING.

Preheat oven to 375F. Grease a 9-inch springform pan with butter. Line the bottom with parchment and grease again. Set aside.

In a double boiler or the microwave, melt dark chocolate and butter together, stirring occasionally, until smooth. Whisk in sugar. Allow to cool slightly.

Whisk in one egg at a time, combining completely after each addition. Stir in vanilla. Whisk in cocoa powder and salt, scraping down the bowl as necessary. Pour batter into prepared pan. Bake for 20-25 minutes, until the center jiggles just slightly when the pan is jostled. Let cool completely in the pan on a rack, about 90 minutes to 2 hours. Do not remove the springform. Cake may be made up to a day in advance.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove cake from the refrigerator and let sit at room temperature for 30 minutes. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform.

Make the whipped cream. Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve cake immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.

Chocolate Mousse Cake

Pumpkin Bundt Cake

Pumpkin Bundt CakeI have loved baking with berries and stone fruit all summer, but I’d be lying if I said I’m not excited to do some fall baking. For the past couple of weeks I’ve been daydreaming about apples and pears, cranberries and warming spices, and of course, pumpkin. I’ve already gone through five cans of the stuff while testing upcoming recipes! If you love pumpkin, you’ve come to the right place.

Pumpkin Bundt CakeThis first recipe of fall is a great one, if I do say so myself. This Pumpkin Bundt Cake is soft, sweet, and full of that seasonal flavor we all love. It’s made with an entire 15-ounce can of pumpkin purée and a hefty dose of pumpkin pie spice.

Pumpkin Bundt CakePumpkin Bundt CakePumpkin by itself has a very subtle flavor, so quality pumpkin pie spice is imperative for quality baked goods. While there are many great store-bought versions, I prefer to make my own Pumpkin Pie Spice blend. It’s a combination of seven warming spices including all of the ones you’d expect (think cinnamon and nutmeg) and a couple of surprises (think cardamom). It has a depth that I haven’t found in even the highest quality packaged versions. I swear by this particular blend, but feel free to use any Pumpkin Pie Spice you like.

Pumpkin Bundt CakeEnough about spices though. Pumpkin Bundt Cake is a breeze to make. The simple no-mixer-required batter comes together in just a few minutes. In addition to the pumpkin purée and pie spice, it contains oil, light brown and granulated sugars, four eggs, and all the other usual suspects.

Pumpkin Bundt CakePumpkin Bundt CakeOnce the beautiful orange batter is ready, pour it into a bundt pan that has been heavily greased and floured. While I usually rely on a paste of oil and flour to keep my cakes from sticking, that particular method does not work well with this recipe. Instead, I recommend heavily (and I mean heavily) greasing every nook and cranny of the pan with butter, or even shortening, and giving it a good dusting of flour. Pour the batter into the pan and bake it for forty minutes. Let the cake cool for a few minutes before running a knife along all of the edges and inverting it. There’s nothing quite like the relief that comes when a bundt cake comes out in one piece.

Pumpkin Bundt CakePumpkin Bundt CakeThe cake itself may be made up to a day in advance. To do this, let the cake cool to room temperature before carefully wrapping it in plastic and letting it sit overnight. The pumpkin spice flavor will actually deepen as the cake sits, making this a very appealing make-ahead dessert. If you don’t have that kind of time though, your cake will still be delicious on the day it’s baked.

Pumpkin Bundt CakePumpkin Bundt CakePumpkin Bundt CakePumpkin Bundt CakeBefore serving, glaze the cake. I prefer to use a vanilla glaze here, but feel free to add a pinch of cinnamon or pumpkin pie spice to jazz it up. To make the glaze, whisk together some confectioners sugar, salt, vanilla, and milk until thick, but still pourable. Carefully pour it over the top of the cake and then let gravity do its job. It will turn out rustic and beautiful every time 

Pumpkin Bundt CakePumpkin Bundt CakePumpkin Bundt CakeI love this cake so much, you guys. It has a moist crumb and a fairly light texture; it will stay soft for days! And the flavor is everything you want in a pumpkin baked good–there is just enough spice 😊 Like I said, I’m positively in love. 

Pumpkin Bundt CakeHappy fall, y’all 🍂🍁Pumpkin Bundt Cake

Pumpkin Bundt Cake
makes one 12 cup-capacity bundt pan

For the pan:
2 tablespoons softened butter or shortening
~1 tablespoon all-purpose flour

Cake:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 tablespoon Pumpkin Pie Spice
1 teaspoon ground cinnamon
4 large eggs, room temperature
1 cup light brown sugar, packed
2/3 cup granulated sugar
1 cup neutral-flavored oil (I like canola)
1 teaspoon pure vanilla extract
1 15 ounce can pure pumpkin purée (I like Libby’s and Trader Joe’s)

Glaze:
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
2 tablespoons milk

Preheat oven to 325F. Grease a 12 cup-capacity bundt pan heavily with butter or shortening and dust with flour. Set aside.

Make the cake. In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large mixing bowl, whisk eggs until frothy (about 1 minute). Whisk in light brown and granulated sugars followed by oil, vanilla, and pumpkin purée. Add dry ingredients in two installments, mixing just until combined. Pour batter into prepared pan. Smooth out the batter with a spatula or wooden spoon. Tap the full pan on the counter 5-10 times to release air bubbles. Bake 40 minutes, or until a toothpick inserted in a few spots comes out with just a few moist crumbs.

Let cake cool in the pan for 15 minutes. Run a small, thin knife around the outer edges of the pan before inverting the cake onto a rack to cool completely.

Make the glaze. In a small bowl, use a fork to whisk together confectioners sugar and salt. Whisk in vanilla and milk. Glaze should be thick, but pourable.

Place the cake (still on the cooling rack) over a sheet of wax paper. Pour glaze over the top. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Pumpkin Bundt Cake

Brown Butter Chocolate Chip Cookie Cake

Brown Butter Chocolate Chip Cookie CakeBrown Butter.

Chocolate Chip.

Cookie Cake.

Brown Butter Chocolate Chip Cookie CakeTake it from someone who has made three of these cakes since Saturday–this stuff is dangerous.

Brown Butter Chocolate Chip Cookie CakeBrown Butter Chocolate Chip Cookie CakeBrown Butter Chocolate Chip Cookie CakeIt’s basically one huge chocolate chip cookie that’s been amped up with brown butter. Oh, and the brown butter is melted rather than chilled and softened, so this is a no-waiting, no-mixer recipe. And there’s tons of deep caramel flavor from dark brown sugar. And chocolate chips.

Brown Butter Chocolate Chip Cookie CakeIt’s dangerous, I tell you.

Brown Butter Chocolate Chip Cookie CakeDid I mention the Chocolate Buttercream? It’s pretty important–I consider it one of the two things that makes this dessert a cake instead of just a gigantic cookie (the other is that it’s baked in a cake pan). This frosting is everything. Seriously. It’s sweet, buttery, and intensely chocolaty, but also almost ethereally light and fluffy. And easy. And difficult to stop eating with a spoon once you’ve finished using it for decoration 😬

Brown Butter Chocolate Chip Cookie CakeSo basically what I’m saying is that you absolutely should make this Brown Butter Chocolate Chip Cookie Cake, but don’t attempt it alone. You’ll need someone to keep you from eating the whole thing.

Luckily for all of us, it’s always more fun to share dessert.Brown Butter Chocolate Chip Cookie Cake

Brown Butter Chocolate Chip Cookie Cake
adapted from Sally’s Baking Addiction
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter
1 cup dark brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 1/2 teaspoons pure vanilla extract 
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup semisweet chocolate chips

For decoration:
Chocolate Buttercream (recipe below)
rainbow sprinkles

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl.

Whisk dark brown sugar into the brown butter, followed by egg and yolk and vanilla. Stir in flour, cornstarch, baking soda, and salt. Fold in chocolate chips. Transfer dough to prepared pan and spread into one even layer. Bake 20-22 minutes, until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and sprinkles as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract 
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.

Brown Butter Chocolate Chip Cookie Cake

Funfetti Layer Cake

Funfetti Layer CakeI didn’t have any real reason to make a Funfetti Layer Cake this week. There were no special occasions. Nobody asked for a cake. Today is my dad’s birthday and Sunday is my pal, David’s, but neither of them would have Funfetti as their first choice. Nope.

Funfetti Layer CakeI just made this cake because I felt like it. In the last few weeks, I have stocked up on sprinkles at Sahadi’s and finally made a white cake recipe that I love, and if those two things aren’t enough reason to slap together a layer cake this cheerful…well, I don’t know what is.

Funfetti Layer CakeI mean, really. This has got to be the happiest cake on earth. Or at the very least, the happiest cake in Brooklyn 😍

Funfetti Layer CakeFunfetti Layer CakeFunfetti Layer CakeNow, you may be wondering what sets Funfetti Layer Cake apart from a plain white cake with some sprinkles. The answer is…well, not much. In fact the only differences between my regular white cake recipe and this cake are 1/4 teaspoon of imitation butter extract (for that box mix flavor without the box mix) and a veritable ton of rainbow sprinkles. There’s no big secret or anything–Funfetti is just white cake with pizzazz. Because sometimes you just need cake with pizzazz, am I right?!

Funfetti Layer CakeI frosted this cake with vanilla buttercream and coated the sides with as many nonpareils as the frosting would hold! This was done mostly because, as I have previously mentioned, the kitchen is the warmest room in my apartment right now–not ideal for beautiful frosting! This coating of sprinkles covers all manner of sad-looking frosting, and it’s super cute 💗

Funfetti Layer CakeFunfetti Layer CakeLook how adorable that is! I love how the bright white cake really makes the sprinkles pop. I’m just crazy about all that color 💕💕💕And as if aesthetics alone aren’t a good enough reason to make Funfetti Layer Cake from scratch, know that my version beats the pants off anything you can find in a box. The cake is light and buttery, and the frosting is super fluffy and delicious, and…oh, who am I kidding? This one’s all about the sprinkles.Funfetti Layer Cake

Funfetti Layer Cake
makes 1 three-layer frosted cake

To Grease the Pans:
2 tablespoons neutral-flavored oil
2 tablespoons all-purpose flour

Cake:
2 2/3 cup all-purpose flour
1/3 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/4 cup neutral-flavored oil (I like canola)
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups milk (not skim or fat-free)
1/2 cup full-fat sour cream
4 large egg whites, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)*

Frosting:
1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
pinch of Kosher or sea salt 
1 tablespoon pure vanilla extract
5-8 tablespoons heavy cream
rainbow sprinkles (jimmies or nonpareils), for decoration

Preheat oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and flour. Use a pastry brush to apply a thin layer to the entire insides of three 9-inch round cake pans. Set aside.

In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt. Sift together four times. Do not skip this step. Set aside.

In a separate large mixing bowl, whisk together melted butter, oil, vanilla and almond extracts, sour cream, and milk. Set aside.

Place egg whites in a clean, dry medium-large mixing bowl. Use the whisk attachment on an electric mixer to beat egg whites on medium-high speed until they hold stiff peaks. Do not over mix. Set aside.

Fold dry ingredients into wet in three installments, scraping down the bowl as necessary. Carefully fold half the whipped egg whites into the batter, followed by the other half. Fold in sprinkles.

Divide the batter evenly into the prepared pans. Lightly tap each pan on the counter a couple of times just to help any large air bubbles dissipate. Bake for 23-25 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in the pans for fifteen minutes before running a small, thin knife around the edge of the pans and inverting the layers onto a rack. Allow to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes. Decorate with sprinkles immediately after frosting.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

For information on the difference between jimmies and nonpareils, click here.

Funfetti Layer Cake