Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

This recipe is from the 77kitchen blog 

 This cake is a lot of work, but it sure looks amazing!

Ingredients:

Chocolate Cake:

2 cups sugar

1 & 3/4 cups flour

3/4 cup cocoa powder

1 & 1/2 teaspoons baking powder

1 & 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk or heavy Cream

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

For the Whipped Cream Cheese Buttercream:

1 cup cream cheese

3/4 cup butter

1/2 tablespoon vanilla extract

4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

3/4 cup of butter

3/4 cup of cream cheese

1 & 3/4 cups cocoa powder

5 cups powdered sugar

1/2 cup + 3 tablespoons whole Milk

2 teaspoons vanilla extract

Instructions:

First, preheat your oven to 350F.

Spray 3 round cake pans with cooking spray

Dust the pans lightly with flour, set aside.

In mixer combine the Flour, cocoa, sugar, baking powder, baking soda, and the salt.

Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.

Pour the batter evenly in each of the sprayed/floured cake pans

Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

Once removed, transfer to a wire rack to finish cooling completely. You may then level them…I do not.

Whipped Cream Cheese Buttercream Frosting Instructions:

Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Instructions:

In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again

add in the cocoa and the milk & vanilla

Whip all of the ingredients until they are thoroughly incorporated

Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:

Place the bottom layer on a cake plate.

Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer

Top with the second leveled layer and repeat the process.

Lastly, top with the third layer.

Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes

Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.

Refrigerate until ready to serve.

ENJOY!

Vanilla Cake W/ white OR chocolate frosting

Sally's Link to frosting 

Ingredients

3 and 2/3 cups (420g) cake flour* (spoon & leveled)

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

3 large eggs + 2 additional egg whites, at room temperature*

1 Tablespoon pure vanilla extract (yes, Tbsp!)

1 and 1/2 cups (360ml) buttermilk, at room temperature*

Vanilla Buttercream (or Chocolate below!)

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

6 cups (720g) confectioners’ sugar

1/3 cup (80ml) whole milk or heavy cream

1 and 1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.

Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.

Chocolate Frosting

·       5.5 cup (330 grams) confectioners' sugar

·       1 1/3 cup (57 grams) unsweetened cocoa powder

·       ¾ cups unsalted butter, softened to room temperature

·       ¾ cups heavy cream -About!( I use almond milk instead) 

·       2 teaspoon vanilla extract

• For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
• With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

The Best New York Crumb Cake

The Best New York Crumb Cake

Ingredients

    butter and flour, for greasing the 9 x 13 pan

Cake:

    1 + ½ cups all-purpose flour

    ½ cup granulated sugar

    2½ teaspoons baking powder

    ½ teaspoon salt

    1 large egg

    ½ cup milk

    2 tablespoons canola or vegetable oil

    2 teaspoons vanilla extract

Topping:

    2 + ½ cups all-purpose flour

    1 cup packed light-brown sugar

    1 + ½ teaspoons ground cinnamon

    1 cup (16 tablespoons) unsalted butter, melted and cooled to room temperature

    confectioners' sugar, for dusting

 

Instructions

    Preheat oven to 325°. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.

Make the Cake:

    In a medium bowl sift the flour, sugar, baking powder and salt together.

    In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.

    Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.

    Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.

Make the Topping:

    In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.

Chocolate bundt

INGREDIENTS Nutrition

CAKE

1 package devil's food cake mix

1 1⁄4 cups water

1⁄2 cup vegetable oil

4 eggs

4 serving size package chocolate flavor instant pudding and pie filling mix

WHITE CHOCOLATE

3⁄4 cup white chocolate chips

1 tablespoon vegetable oil

DARK CHOCOLATE

1⁄4 cup semi-sweet chocolate chips

1 teaspoon vegetable oil

DIRECTIONS

Heat oven to 350°F

Grease and flour 12-cup bundt pan.

In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.

Pour batter into greased and floured pan.

Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Cool in pan 25 minutes; invert onto serving plate.

Cool completely.

Heat white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth, cool slightly.

In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth, cool slightly.

Drizzle cake with white chocolate, then with dark chocolate.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

INGREDIENTS

FOR THE CAKE:

1 16.5 ounce package white cake mix (I like Duncan Hines)

1 (3.3 ounce 5ish oz woke better but harder to find!) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*

1 c. sour cream

4 large eggs

½ c. water

½ c. oil

1½ c. white chocolate chips, chopped into smaller pieces

1 can raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)

FOR THE FROSTING:

½ cup white chocolate chips

4 ounces cream cheese, softened

2 Tablespoons butter, softened

½ tsp. vanilla

1 cup powdered sugar

INSTRUCTIONS

FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).

Preheat your oven to 325 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.

Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.

Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.

Cook for 75 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).

Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.

FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.

Slowly add the powdered sugar and beat well.

You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.

Enjoy!

Best Lemon Blueberry Bundt Cake

Ingredients

1 cup butter

1¾ cups granulated sugar

4 eggs

3 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

2¾ cups all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)

1 cup fresh or frozen blueberries

Frosting:

8 ounces softened cream cheese

¼ cup butter, softened

1½ tbsp fresh lemon juice

1 tsp lemon zest

1-2 tbsp heavy whipping cream

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.

In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.

Beat in eggs, one at a time, beating well after each addition.

Add lemon juice, lemon zest and vanilla and beat until combined.

In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.

Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.

Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. 

Using a butter knife or spoon, push blueberries down into the cake batter a little bit.

Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.

Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.

Frosting Directions:

Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.

Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.

Cinnamon Roll Bundt Cake OR cupcakes!

 
FOR CUPCAKES: {These are YUMMY cupcakes too! Just fill the cupcake 1/4 full, sprinkle the streusel filling, then top off the rest of the cupcakes with batter and bake for 20-25 minutes at 350.  Frost with this yummy cream cheese frosting here!

 

 FOR  BUNDT CAKE:

A rich breakfast cake with a ribbon of spicy pecan streusel and an irresistible cream cheese glaze. A cinnamon roll in cake form!

For the cake

1.      1 package yellow cake mix 

2.      2 tablespoons light brown sugar

3.      2 teaspoons ground cinnamon

4.      1/4 teaspoon ground nutmeg

5.      1 1/4 cups finely chopped pecans, divided (I used almonds and it was great!)

6.      1 cup full fat sour cream

7.      1/3 cup vegetable oil

8.      1/4 cup water

9.      3 tablespoons honey

10.    4 large eggs

11.    1 teaspoon vanilla extract

For the glaze

1.      4 ounces softened cream cheese

2.      2 cups sifted powdered sugar

3.      1 teaspoon vanilla extract

4.      1-2 tablespoons milk

Instructions

1.      Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.

2.      For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.

3.      For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.

4.      Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.

5.      While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

French chocolate cake

1 cup butter, softened at room temperature

1 cup  white granulated sugar

1 tsp vanilla extract

4 large eggs

1 cup  milk, lukewarm

1 3/4 cup all-purpose flour

1/4 cup  cocoa powder

4 tsp ) baking powder

1/4 tsp salt

For  Custard:

1 large egg yolk

6 tbsp  white granulated sugar

1 tbsp cornstarch

1 tbsp  water

¾ cup milk

2 tsp all-purpose flour

2 tsp vanilla

2 tbsp unsalted butter

INSTRUCTIONS

For French Buttercream click here: 

For Chocolate Cake: preheat oven to 350F/177C. Line three, 8-inch (20-cm) baking pans with parchment paper and spray the sides with a baking spray. In a large mixing bowl, cream together the softened butter, sugar and vanilla for a few minutes, until fluffy. Then add in the eggs one at a time, mixing well after each addition. 

In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Divide the batter evenly between the three prepared pans. Bake in preheated oven for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before assembling cake.

For Custard: In a medium-sized mixing bowl, whisk together the egg yolk, sugar, cornstarch and water for 2 to 3 minutes, until the mixture is smooth; set aside. Combine milk and flour in a medium-sized saucepan. Cook the milk, whisking constantly, until the milk is steaming hot but not boiling. Temper the hot milk into the egg yolk mixture, adding it slowly and whisking.

Once the two mixtures are combined, pour the custard base into the saucepan. Cook over medium-low heat for 4 to 6 minutes, stirring constantly with a rubber spatula, until the mixture thickens into a custard and holds its shape on the back of the spatula. Whisk the custard vigorously to get rid of any clumps. Remove the custard from heat and vanilla and butter. Whisk until the butter is completely melted. Cover the custard with plastic wrap and place into the refrigerator to cool completely.

To assemble the cake, first cool the cake layers and custard completely. Prepare the buttercream while waiting. Transfer half of the buttercream into a pastry bag tipped with a star tip; I used Ateco tip no 847. For each layer, first pipe a barrier ring of the frosting around the edge, then fill the center with the custard. Frost the top and sides of the cake with the remaining frosting. Add dollops of frosting on top and garnish with chocolate pieces.

Keep cake refrigerated. Remove the cake from the fridge a few hours before serving, allowing the cake to thaw and warm up.