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!

Iced Lemon Pound Cake

Yum. Lemons. I love you. I Needed this cake in my life right now. It’s sweet, can be eaten for breakfast, and is just so (for lack of a better word) delicious! Easy to make and eat, this pound cake is the perfect treat! I have nothing else to say so…. let’s bake!

What you will need:

9 x 5 inch loaf pan, greased
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs at room temperature
1 cup granulated sugar
2 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
Juice from one lemon
1/2 cup vegetable oil
Zest of one lemon

For the glaze:

1 cup powdered sugar
1 1/2 tablespoons milk
1/2 teaspoon lemon extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a medium bowl, beat together eggs, sugar, butter, both extracts, and lemon juice until well blended. Pour into the dry ingredients and blend until smooth. Add oil and lemon zest and mix until combined.

Pour batter into prepared loaf pan and bake for 45-50 minutes. Allow to cool on wire rack before inverting to cool completely.

To make the glaze:

In a bowl, whisk all ingredients until smooth. Pour over cooled cake. Slice and enjoy!

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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!