Dark Chocolate Cake with Baileys Cream Cheese Icing

 

Easily, the best chocolate cake I’ve made to date! So moist and delicious. Oh. My. God! And that icing. Let’s just take a moment for that icing. Breathe. Ok. Are you all alright? Good. My mom found this recipe online and I was like, definitely making for St. Pat’s. But I changed it up a bit due to lack of ingredients and my own personal tastes. So… Ready? Let’s go make this cake!

What you will need:

9 inch springform pan, buttered

For the cake:

1 cup fresh, hot coffee

1 cup vegetable oil or canola oil

2/3 cup unsweetened cocoa powder

1 1/4 cups granulated sugar

2 eggs

1/3 cup yogurt or sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

For the icing:

1/2 cup unsalted butter at room temperature

4-5 cups powdered sugar

8 ounces cream cheese, cubed

5 tablespoons Baileys Irish Cream

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together coffee, oil, cocoa and sugar until there are no lumps. Set aside. In another large bowl (or bowl of your electric mixer), beat eggs, yogurt or sour cream and vanilla. Set aside. In another large bowl, whisk together flour and baking soda. Set aside.

Pour coffee mixture into egg mixture and beat until combined. Slowly add in flour mixture and beat until combined. Pour into prepared pan and bake for about 55 minutes.  Allow to cool completely before releasing the sides of pan and making the icing.

To make the icing:

In a large bowl (or bowl of your electric mixer), beat butter and powdered sugar until crumbly. Tip: Start with 4 cups of powdered sugar, then if you need/want more later, you can add it. Add in the cream cheese 1 cube at a time until everything is combined. Add in the Baileys and beat for a few minutes. The icing should look like this:

So gorgeous and delicious! This makes more than enough icing so go head and take a spoonful 😉 Spoon it over the top of the cake however you would like. Here’s how thick I made mine…

Yum!!!! I even had leftover icing that I saved in the fridge.

Cover the cake and store in the fridge. Enjoy!

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Double Crumb Coffee Cake

I know, I know. Another coffee cake recipe. But you guys! This one is my absolute favorite! I promise. And it’s so simple and so delish. I woke up this morning like, “I must bake something today.” And I always have these ingredients on hand.  So, get the coffee brewing and let’s make this cake…

What you will need:

An 8 x 8 inch square bake pan sprayed with a non-stick spray (you could use a 9 x 13 but I like my crumb topping sky high so the smaller the better)

For the cake:

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract

For the crumb topping:

2 1/2 cups all-purpose flour
1 cup light brown sugar
1 1/2 teaspoons cinnamon
1 cup unsalted butter, melted and cooled
Powdered sugar for dusting (optional)

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In a smaller bowl, mix egg, milk, oil and vanilla. Pour into the dry ingredients and mix until combined. Spread evenly into the prepared pan. Set aside to make the topping.

To make the crumb topping

In a large bowl, mix together flour, brown sugar and cinnamon. Pour in melted butter and stir until combined and clumps begin to form. Sprinkle evenly over the cake batter.

Bake for about 30 minutes. Let cool on wire rack. Once cooled, sprinkle with powdered sugar and enjoy!

I mean… just look at that crumb!!

Banana Bread Coffee Cake

“If you don’t know me by now… you will never never never know me… ooooo oooh.” How’s that for a flashback? Hopefully you all will have that song stuck in your heads for the rest of the day because I’ve had it in mine for 3. But seriously, you should know I LOVE sweet breakfasts. Well, anything sweet, for that matter. I just love sugar. But just look at this coffee cake! The streusel topping is to die for. So here is how it’s done, folks…

What you will need:

9 inch square bake pan

For the coffee cake:

6 tablespoons unsalted butter, browned and divided
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 egg
2 bananas, mashed
1/2 cup milk

For the streusel topping:

1/2 cup brown sugar
2 tablespoons all-purpose flour
2 teaspoons cinnamon
2 tablespoons reserved browned butter
1/2 cup chopped pecans or walnuts (optional but oh, so good)

To make the coffee cake:

Preheat oven to 350 degrees fahrenheit. Place 6 tablespoons of butter in a small frying pan. Cook over low heat, stirring constantly until it browns. It will foam up first and then brown. Remove from heat and set aside.

In a bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl, mix sugar, egg and 4 tablespoons of the browned butter. Stir in milk and mashed bananas. Add the dry ingredients and stir until combined. Spray pan with non-stick spray and then pour in batter.

To make the streusel:

In a bowl, stir together brown sugar, flour, cinnamon, 2 tablespoons browned butter and nuts (if using). Sprinkle evenly over batter.

Bake for 25-29 minutes. Let cool on wire rack. Slice, serve and enjoy!

Coffee Cake Cookies Recipe

I eat cookies, cake, pie, you name it, for breakfast all the time. With a cup of coffee, you just can’t go wrong. When I saw this recipe from cookiesandcups.com, I got so excited! I love coffee cake, and it’s much easier to serve/eat in cookie form. And, holy cow, are they delicious. These need to leave my house, and fast, or I will eat them all. So, come on over if you know where I live 🙂 Here is how to make them…

What you will need:

Cookie sheet lined with parchment paper

For the crumb topping:

1/2 cup unsalted butter at room temperature
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 2/3 cups all-purpose flour

For the cookie dough:

10 tablespoons unsalted butter at room temperature
1/3 cup vegetable oil
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon salt
3 1/3 cups all-purpose flour
Powdered sugar for dusting (optional)

To make the crumb topping: Yes, you make the crumb topping first.

Preheat oven to 350 degrees fahrenheit.

Note: This makes a ton of crumb topping. I had some left over and plan on making something else with it.

 

In a medium sized bowl, add all the crumb topping ingredients and mix with either a fork or pastry cutter until well combined and crumbly. Put in refrigerator while you make the cookie dough.

To make the cookie dough:

In a large bowl, whisk together flour, cinnamon, salt and baking powder and set aside.

In another large bowl (or bowl of your electric mixer), beat butter, oil and both sugars until creamy. Add eggs and vanilla and beat until combined. Slowly add in flour mixture and beat until everything is incorporated and the dough is formed.

With a spoon, scoop about 3 tablespoons of rounded cookie dough and place on lined cookie sheet. Make an indentation in the center of each cookie (I used the back of a tablespoon).

Get crumb topping from fridge. Scoop at least 1 tablespoon of the topping and place in the center of each cookie, pressing lightly to stick.

Bake cookies for about 9-10 minutes, until edges start to brown. Allow to cool on cookie sheet for a couple minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if you desire. I desired. Enjoy!

Coffee Cake Recipe

 

One of my favorite things in life is breakfast. I love everything there is about breakfast foods and I absolutely adore going out for brunch. So, for this post I thought I would share my go to coffee cake recipe. This coffee cake has a crumb topping made with cinnamon, chocolate chips and chopped walnuts. I also put this “topping” in the center of the cake, between 2 layers of batter, for extra yumminess. Let’s get started…

What you will need:

9 in. springform pan

For the crumb topping:

1 cup chopped walnuts
1/4 cup light brown sugar
1/3 cup mini chocolate chips
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour

For the coffee cake:

1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream or plain yogurt

Preheat oven to 350 degrees fahrenheit. Butter (or spray with a non stick vegetable spray) a 9 in. springform pan.  Line the bottom of the pan with a circle of parchment paper.

To make the crumb topping:

In a small bowl, stir together the chopped walnuts, sugar, cinnamon, chocolate chips and flour.  Set aside.

To make the coffee cake: 

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl (or bowl of your electric mixer), beat the butter until softened. Gradually add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.  With the mixer on low speed, add the flour mixture and sour cream (or yogurt) alternately. So, put some flour, mix, sour cream, mix, flour, mix… you get the idea (I hope). The batter will be thick.

Spoon half the batter in the prepared pan, smoothing the top with an offset spatula or back of a spoon. Sprinkle about half of the crumb topping evenly on top of the batter. Cover with remaining batter and spread that evenly with spatula or back of a spoon. Sprinkle the rest of the crumb topping evenly on top. Bake for about 40-50 minutes.  A toothpick inserted in the middle of the cake should come out clean. Remove from the oven and place on a wire rack. After about 10 minutes you can release the sides of the pan and serve. Enjoy with a cup of coffee!