Gingerbread Cake with Cream Cheese Frosting

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Even though it’s not Christmas anymore, I feel like gingerbread is a great winter flavor. So don’t be discouraged to still make this! No need to wait 11 months 😉 I whipped up this cake annnd it is AMAZING! The perfect dessert to serve at a dinner party or in the morning with a cup of coffee or an afternoon tea. And this Frosting! Holy moly delicious deliciousness! Cream cheese frosting is one of my favorites and it’s really easy to make! No different than a regular buttercream. The recipe is in the post.

Go grab your aprons, start your ovens and let’s get to baking this gorgeous cake!

What you will need:

8 or 9 inch round springform pan sprayed with non-stick spray

1 2/3 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup boiling water
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs

Cream Cheese Frosting:

6 oz. cream cheese at room temp
1/3 cup unsalted butter at room temp
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
Optional decorations (cranberries, little gingerbread cookies, etc.)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking powder and salt. Set aside. In another bowl, whisk together boiling water and baking soda. Whisk in molasses and sugar until sugar is dissolved. Let cool a few minutes before adding in eggs.

Whisk in vegetable oil and eggs into molasses mixture. Whisk into the dry mixture 1/3 at a time, mixing well after each addition. Pour into prepared pan and bake about 30 minutes or when a toothpick comes out clean. Let cool on a wire rack about 10 minutes.

Once slightly cooled, remove the side of the pan by first sliding a knife around the edge. Make the frosting.

Beat cream cheese and butter until smooth and creamy. Add in powdered sugar and vanilla and beat until smooth. Frost the cooled cake and decorate how you want. Store covered in the fridge.

Before serving, remove the cake from the fridge for 10-20 minutes to soften the cake.

Enjoy!

 

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Bacon Ranch Pinwheels

I feel like I haven’t been around much! I’m so sorry. And I apologize again for this post not being something sweet or baked! But we can all use some savory right? This past weekend I was at my brother in laws lake house for our annual cousin party. We all look forward to this weekend all year long. We always have a blast! I brought these pinwheels as an appetizer and they were a big hit. Gone. They are really easy and this recipe makes a lot. So here we go!

What you will need:

6-8 (10 inch) flour tortillas
8 oz. cream cheese, softened
16 oz. sour cream
1 packet of dry Ranch dressing (2 tablespoons)
1/2 cup bacon bits (I made my own but you could also just get store bought)
Shredded cheddar cheese

In a large bowl, beat together cream cheese, sour cream and Ranch dressing mix until combined. Thinly spread over a tortilla, making sure not to go all the way to the sides. Sprinkle bacon bits on top and shredded cheese. Tightly roll. Continue until you use up all the ingredients. Place all the rolls in an airtight container and refrigerate for at least 1 hour. Cut into 1 inch pinwheels. Enjoy!


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!

Pumpkin Bundt Cake

Yay! My first pumpkin recipe this year. I don’t know what it is about us females and fall. We just love it! This cake is the perfect kick-off. It has a cinnamon cream cheese icing that you don’t HAVE to make, the cake is good on it’s own (and great for breakfast). But the icing takes it to another level! I could eat an entire bowl of it. Now, before we bake this thing, if you haven’t done so already, please “Like” my Facebook page! It’s easy, just click the link to the right 🙂 (or at the bottom of this page if you’re on your phone) Thank you! Let’s get to bakin’…

What you will need:

Bundt pan buttered or sprayed with non-stick spray

For the cake:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 cups granulated sugar
1 cup vegetable oil
3 eggs
(1) 15 ounce can of pumpkin

For the icing:

4 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temperature
2 cups powdered sugar
1 teaspoon cinnamon
2 teaspoons vanilla extract
4 tablespoons milk

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside. In another large bowl, stir together sugar and oil. Add the eggs and pumpkin and beat until combined.

Add half of the dry ingredients to the wet and mix. Add the rest and stir until combined. Pour into prepared bundt pan and make sure batter is evenly distributed. Bake for 50-55 minutes. Remove from oven and let cool completely before inverting onto serving plate.

Here’s what it looks like naked:

 

It needs something in my opinion. If you don’t make the icing, sprinkle powdered sugar on top.

To make the icing:

In a large bowl (or bowl of your electric mixer), beat cream cheese and butter until smooth. Beat in sugar and cinnamon until well combined. Add vanilla and milk and beat until creamy and smooth. Use a big spoon to drizzled it over the cooled cake. Refrigerate until ready to serve. Enjoy!