Category: Cream Cake

A creamy, no-cook peanut butter icing. Perfect on chocolate cake! Should be enough to ice 24 cupcakes or 1 cake.

Nutrition Facts (per serving)

183	Calories
11g	Fat
22g	Carbs
2g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 24 servings

• 1 cup butter, softened
• ½ cup creamy peanut butter, or more to taste
• 1 teaspoon vanilla extract
• 1 pinch salt
• 4 cups confectioners’ sugar
• ¼ cup milk, or more as needed

Directions

1. Beat butter in a bowl using an electric mixer until fluffy. Add peanut butter, vanilla extract, and salt; beat until incorporated. Slowly pour confectioners’ sugar into peanut butter mixture while continuing to beat with the mixer; add milk until desired thickness is reached.

This lemon crumb cake is a light lovely cake filled and covered with lemon cream goodness!

Ingredients

Cake

• ▢2 1/4 cups cake flour
• ▢1 tablespoon baking powder
• ▢½ teaspoon salt
• ▢1 ¼ cups buttermilk
• ▢4 large egg whites save the yolks for the lemon curd
• ▢1 ½ cups sugar
• ▢2 teaspoons lemon zest
• ▢1/2 cup butter
• ▢1 tsp. vanilla

Filling

• ▢1/3 cup simple syrup see recipe below
• ▢1 pkg unflavored gelatin
• ▢1 cup lemon curd recipe follows or use store bouight
• ▢1 8 oz. cream cheese softened
• ▢3/4 cup whipping cream

Lemon Curd

• ▢2 lemons
• ▢4 egg yolks
• ▢2/3 cup sugar
• ▢4 Tbsp butter cold

Vanilla Crumb Topping

• ▢1/2 cup flour
• ▢1/2 cup, plus 2 Tbsp powdered sugar
• ▢5 Tbsp butter chilled, cut into small pieces
• ▢1 tsp. vanilla

Simple Syrup

• ▢1 cup water
• ▢1 cup sugar

Instructions

Simple Syrup

• Combine sugar and water in a small saucepan and heat until sugar is dissolved.  Allow to cool until ready to use.

Cake

• Preheat oven to 350 degrees F.
• Sift together the flour, baking powder and salt.
• Whisk together the milk and egg whites in a medium bowl.
• Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
• Combine sugar and butter and beat with the paddle or whisk attachment, or with a hand mixer,beat on medium speed for a full 3 minutes, until the butter and sugar are very light.
• Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
• Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
• Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.   Mix for two minutes until well combined.
• Divide the batter between the two 9 inch pans that have been greased and floured.  Line the bottom of the pans with wax paper and grease and flour that also.
• Bake for 30-35 minutes the cakes are well risen and springy to the touch, or until a thin knife or toothpick comes out clean.
• Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
• Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Filling

• Add the gelatin in a few Tbsp of water and let sit for about 5 minutes
• Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved.  Set aside to cool.
• In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks.  Transfer to another bowl and set aside.
• In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed
• Slowly drizzle the cooled simple syrup into the cream cheese mixture, scraping down sides as needed
• Add the whipping cream and beat with the whisk attachment until incorporated.  Chill the mixture until slightly thickened.

Lemon Curd

• Zest the lemons and set aside.  Juice the lemons.
• In a small mixing bowl, whisk the egg yolks and sugar until smooth.  Stir in zest and juice.
• Pour the mixture into a saucepan and bring to a simmer over medium heat.
• Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon
• Remove from the heat and pour through a strainer into a glass bowl.  Add in butter, 1 Tbsp at a time.
• Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set

Vanilla Crumb Topping

• In a bowl mix the flour and powdered sugar.  Cut in the chilled butter until small pea size pieces form.
• Drizzle the vanilla over and mix to combine.  Chill the mixture until needed.

Assembling the cake

• When the cake is cooled, brush the tops of the cake with the remaining simple syrup
• Spread 2/3 of the filling on the bottom half of the cake and top with the other layer.
• Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. ( I only did it on the top)
• Chill for several hours or freeze to firm up the filling

This orange poke cake is cool and refreshing — like an orange cream frozen treat poked with holes. Great for picnics, and it travels well.

Nutrition Facts (per serving)

156	Calories
5g	Fat
26g	Carbs
2g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 24 servings

• 1 (15.25 ounce) package orange cake mix
• 1 (3 ounce) package orange flavored Jell-O mix
• 1 cup boiling water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Prepare and bake cake mix according to package directions for a 9×13-inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
2. In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
3. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.

A moist and creamy coconut cake that will have all begging for more. If I don’t make it for work or family gatherings I end up in trouble.

Nutrition Facts (per serving)

606	Calories
28g	Fat
85g	Carbs
6g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

• 1 (16 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package flaked coconut

Directions

1. Prepare cake according to package directions. Bake in a 9×13 inch pan. Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.
4. Serve chilled.

This cream cake is a delicate white cake made with heavy cream instead of butter.

Nutrition Facts (per serving)

249	Calories
11g	Fat
34g	Carbs
4g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 9 servings

• nonstick cooking spray
• 2 large eggs
• ¾ cup white sugar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup heavy whipping cream

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×9-inch square pan with nonstick cooking spray.
2. Beat eggs in a large bowl until very thick. Mix in sugar and vanilla until well combined.
3. Sift together flour, baking powder, and salt in a separate bowl. Add flour mixture to egg mixture in 3 parts, alternating with whipping cream, mixing until combined. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.