To make the cherry filling, mix the cherry pie filling with the cherry liqueur (if using).
To make the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract together in a large mixing bowl until stiff peaks form.
To assemble the cake, place one cake layer on a serving platter.
Spread a layer of cherry filling over the cake layer, leaving about 1/2 inch around the edge.
Add a layer of whipped cream frosting over the cherry filling.
Top with the second cake layer.
Frost the entire cake with the remaining whipped cream frosting.
Sprinkle the top of the cake with chocolate shavings and decorate with maraschino cherries.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Enjoy your delicious and classic Black Forest Cake!
12 Funfetti cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, at room temperature
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1 and 1/4 cups granulated sugar
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3 large egg whites, at room temperature
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2 teaspoons vanilla extract
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1 cup whole milk, at room temperature
•
1/2 cup rainbow sprinkles
Ingredients:
For the frosting:
•
1 cup unsalted butter, at room temperature
•
4 cups powdered sugar
•
1/4 cup whole milk, at room temperature
•
2 teaspoons vanilla extract
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1/4 teaspoon salt
•
Additional rainbow sprinkles for decorating
For the cake:
12 Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg whites and vanilla extract until well combined.
Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the rainbow sprinkles.
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
Turn the cakes out onto a wire rack and let them cool completely.
To make the frosting, cream the butter in a large bowl until light and fluffy.
Gradually beat in the powdered sugar until well combined.
Add the milk, vanilla extract, and salt, and beat until the frosting is smooth and fluffy.
To assemble the cake, place one cake layer on a serving platter.
Spread a thick layer of frosting on top of the first layer.
Add the second cake layer on top of the frosting.
Frost the entire cake with the remaining frosting.
Sprinkle additional rainbow sprinkles on top of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Enjoy your delicious Funfetti cake!
13 Coconut cake
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, at room temperature
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1 and 1/4 cups granulated sugar
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2 large eggs, at room temperature
•
1 cup canned coconut milk
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1 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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1/2 cup sweetened shredded coconut
Ingredients:
For the frosting:
•
1/2 cup unsalted butter, at room temperature
•
8 oz cream cheese, at room temperature
•
4 cups powdered sugar
•
1/2 teaspoon vanilla extract
•
1/2 teaspoon coconut extract
•
1/2 cup sweetened shredded coconut, toasted
For the cake:
13 Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Add the coconut milk, vanilla extract, and coconut extract, and mix until well combined.
Add the flour mixture to the butter mixture in three parts, mixing until just combined.
Fold in the shredded coconut.
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
Turn the cakes out onto a wire rack and let them cool completely.
To make the frosting, cream the butter and cream cheese together in a large bowl until light and fluffy.
Gradually beat in the powdered sugar until well combined.
Add the vanilla extract and coconut extract, and beat until the frosting is smooth and fluffy.
To assemble the cake, place one cake layer on a serving platter.
Spread a thick layer of frosting on top of the first layer.
Add the second cake layer on top of the frosting.
Frost the entire cake with the remaining frosting.
Sprinkle the toasted shredded coconut on top of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Enjoy your delicious Coconut cake!
14 Strawberry shortcake
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2 cups all-purpose flour
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1/3 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cut into small pieces
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2/3 cup milk
•
1 large egg
Ingredients:
For the filling:
•
1 lb fresh strawberries, hulled and sliced
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2 tablespoons granulated sugar
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1/2 teaspoon vanilla extract
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1 1/2 cups heavy cream
•
2 tablespoons confectioners' sugar
For the shortcake:
14 Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk and egg.
Add the milk mixture to the flour mixture and stir until just combined.
Turn the dough out onto a lightly floured surface and knead gently for a few seconds until the dough comes together.
Pat the dough into a 1-inch thick round and cut out 6 rounds with a 3-inch biscuit cutter.
Place the rounds on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
While the shortcakes are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with the granulated sugar and vanilla extract.
In a separate large bowl, beat the heavy cream and confectioners' sugar until soft peaks form.
To assemble the shortcakes, split each biscuit in half.
Spoon some of the strawberry filling onto the bottom half of each biscuit.
Top with a dollop of whipped cream, and then place the top half of the biscuit on top.
Add another spoonful of strawberry filling and another dollop of whipped cream.
Serve immediately, and enjoy your delicious Strawberry Shortcake!
Note: If you don't plan on serving the shortcakes right away, you can store the biscuits and whipped cream separately in the refrigerator for up to 2 days. Assemble the shortcakes just before serving for the best results.
15 Pineapple upside-down cake
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1/2 cup unsalted butter, melted
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1 cup light brown sugar
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1 can (20 oz) pineapple rings, drained (reserve 1/2 cup of the juice)
•
Maraschino cherries
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1 1/2 cups all-purpose flour
•
2 teaspoons baking powder
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1/4 teaspoon salt
•
1/2 cup granulated sugar
•
1/2 cup unsalted butter, softened
•
2 large eggs
•
1/2 cup reserved pineapple juice
•
1 teaspoon vanilla extract
Ingredients:
15 Instructions:
Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan.
In a small bowl, mix together the melted butter and brown sugar until well combined.
Pour the mixture into the bottom of the prepared cake pan, spreading it out evenly.
Arrange the pineapple rings on top of the sugar mixture. You can also place a maraschino cherry in the center of each ring.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Gradually mix in the dry ingredients, alternating with the reserved pineapple juice, and mix until just combined.
Stir in the vanilla extract.
Pour the batter over the pineapple and sugar mixture in the pan, and spread it out evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 5-10 minutes.
Carefully invert the cake onto a serving platter or plate, so that the pineapple rings are on top.
Serve warm or at room temperature, and enjoy your delicious Pineapple Upside-Down Cake!
Note: You can also make this recipe with fresh pineapple slices instead of canned, but you will need to peel, core, and slice the pineapple yourself.
16 Coffee cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
•
1/2 teaspoon salt
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1/2 cup unsalted butter, softened
•
1 cup granulated sugar
•
2 large eggs
•
1 cup sour cream
•
1 teaspoon vanilla extract
Ingredients:
For the streusel topping:
•
1/2 cup all-purpose flour
•
1/2 cup packed light brown sugar
•
1 teaspoon ground cinnamon
•
1/4 cup unsalted butter, melted
•
1/2 cup chopped nuts (optional)
For the cake batter:
For the glaze:
•
1 cup confectioners' sugar
•
2-3 tablespoons milk
•
1/2 teaspoon vanilla extract
16 Instructions:
Preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Gradually mix in the dry ingredients, alternating with the sour cream, and mix until just combined.
Stir in the vanilla extract.
In a small bowl, mix together the flour, brown sugar, cinnamon, melted butter, and chopped nuts (if using) until well combined.