This is also a dense cake with a tight crumb so it’s the perfect sweet treat to serve with a cup of coffee or tea. It also lasts fresh for a couple of days more than a normal cake, meaning you can bake it and then keep it refrigerated for a couple of days to have ready-to-go snacks or desserts (well if you can keep yourself from eating the whole cake). 

And then there’s the fact that it looks so good! Just look at those raspberry swirls that dance with the lemon batter. It’s one of those cakes, that when sliced it’s a complete showstopper. 

Ingredients

• 3 Eggs
• 200 grams sugar
• 250 grams yogurt
• 112 grams of vegetable oil
• 10 ml lemon extract
• 180 grams flour
• 15 grams of baking powder
• 100 grams raspberry jam

How to make the Raspberry Lemon Loaf Cake

The part I love the most about this cake is the raspberry streaks! Making them is super easy. Just mix in some jam with the cake batter and then marble it before baking. 

What I love about this step is that you can then play with the flavor combinations. Make this cake again using grape jam, peach jam, or even pineapple jam. Whatever fruity flavor you are craving works great.

Step 1:

Preheat the oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and set aside.

Step 2:

In a bowl beat eggs, sugar, and yogurt together for around 3 minutes. Slowly, pour in the oil and beat for 2 minutes.

Step 3:

Incorporate the lemon extract, flour, and baking powder and beat on high speed for 3 minutes.

Step 4:

Divide the batter in two. Add the raspberry jam to one half and incorporate it.

Step 5:

Pour ⅓ of the lemon batter into the prepared cake pan. Top with ½ the raspberry batter and repeat the process alternating between lemon and raspberry and finishing with the lemon.

Step 6:

Take to the oven and bake for 60 minutes or until done.

Step 7:

Let it cool down completely before removing it from the pan.

Some Tips

• Ensure your eggs, yogurt, and oil are at room temperature before starting. This helps achieve a smoother batter
• hen layering the lemon and raspberry batters in the pan, aim for even distribution.
• Allow the loaf to cool completely in the pan before removing it.
• After adding all the ingredients, finish the batter by beating everything on high speed (or with strength) for 3 minutes. This is what adds extra air to the batter which results in a lighter, not heavy, loaf cake.
• Use room temperature ingredients: They mix in better, and it’s also easier to incorporate them so your cake texture will be more even better, in half the time!

How to Store this Raspberry Lemon Loaf Cake?

Put any extra cake in a sealed container. You can keep it on the counter for up to 3 days. Or, store it in the fridge to keep it fresh longer. Just let it come to room temperature before eating for the best taste and texture.

Perfect pairing with this cake

This is delicious and served as is! Trust me when I say it’s one of the best cakes you’ll ever have. 

However, there are a couple of fun ways you can serve it too: 

• Toast a slice until slightly golden brown and serve it with butter and jam. Just like you would do with a piece of bread!
• Grill it and serve it with fresh fruit and ice cream. It’s a delicious summer dessert and a total crowd favorite. 
• Use it to make some fun dessert shooters. Layer pieces of pound cake with heavy cream and fruits or more jam. They make an impressive dessert perfect for parties or get-togethers. 

FAQ

Can I use fresh raspberries instead of raspberry jam?

Yes, you can use fresh raspberries, but they may change the texture. Try crushing them slightly before adding them to the batter.

Can I freeze this cake?

Wrap slices tightly in plastic wrap and foil, or store the whole loaf in a freezer-safe bag or container for up to 3 months.

Can I reduce the sugar in this recipe?

You can, but it may affect the texture and sweetness. Consider replacing some of the sugar with a natural sweetener like honey or maple syrup.

Can I make this cake vegan?

Substitute the eggs with a flaxseed or chia seed “egg” alternative, and use plant-based yogurt and oil.

How can I make the lemon flavor stronger?

You can add extra lemon zest to the batter or drizzle a lemon glaze over the cooled cake for a boost of citrusy flavor.

Conclusion

If you liked this Raspberry Lemon Loaf Cake recipe, share it with your loved ones! And don’t forget to subscribe to my blog for more tasty recipes and cooking ideas.

Raspberry Lemon Loaf Cake

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

Slices

Prep time

15

minutes

Cooking time

1

hour 

Calories

300

kcal

Total time

1

hour 

15

minutes

This raspberry lemon loaf cake is incredibly delicious! Perfectly moist this pound cake is tart and sweet at the same. Trust me when I’ll say you’ll feel tempted to eat the whole cake by yourself.

Ingredients

• 3 Eggs

• 200 grams sugar

• 250 grams yogurt

• 112 grams of vegetable oil

• 10 ml lemon extract

• 180 grams flour

• 15 grams of baking powder

• 100 grams raspberry jam

Directions

• Preheat the oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and set aside.
• In a bowl beat eggs, sugar, and yogurt together for around 3 minutes. Slowly, pour in the oil and beat for 2 minutes.
• Incorporate the lemon extract, flour, and baking powder and beat on high speed for 3 minutes.
• Divide the batter in two. Add the raspberry jam to one half and incorporate it.
• Pour ⅓ of the lemon batter into the prepared cake pan. Top with ½ the raspberry batter and repeat the process alternating between lemon and raspberry and finishing with the lemon.
• Take to the oven and bake for 60 minutes or until done.
• Let it cool down completely before removing it from the pan.

Notes

• Ensure your eggs, yogurt, and oil are at room temperature before starting. This helps achieve a smoother batter
• hen layering the lemon and raspberry batters in the pan, aim for even distribution.
• Allow the loaf to cool completely in the pan before removing it.
• After adding all the ingredients, finish the batter by beating everything on high speed (or with strength) for 3 minutes. This is what adds extra air to the batter which results in a lighter, not heavy, loaf cake.
• Use room temperature ingredients: They mix in better, and it’s also easier to incorporate them so your cake texture will be more even better, in half the time!

This recipe is easy to follow, using simple ingredients that come together for a wonderfully moist and aromatic cake. The best honey cake recipe requires a little patience, but the result is worth every step.

Why Honey Matters: Composition and Health Benefits

Honey is more than just a natural sweetener—it’s packed with nutrients and beneficial properties that enhance both the taste and texture of baked goods. The honey composition, primarily made up of fructose and glucose, allows it to retain moisture exceptionally well, keeping cakes soft and preventing them from drying out too quickly. This makes honey a key ingredient in baked goods, ensuring a rich and moist texture, especially in traditional honey cakes.

Beyond baking, honey offers antioxidant and antibacterial properties, supports digestion, and provides a natural energy boost. Unlike refined sugar, honey contains trace amounts of vitamins and minerals, including vitamin C, calcium, and iron, which are among the essential honey ingredients that contribute to both health benefits and flavor. When used in baking, honey enhances the overall depth of taste, adding a slightly caramelized richness that makes honey cakes truly special.

What is Honey Cake?

Honey cake, also known as medovik in Eastern European cuisine, is a traditional layered cake where honey is the key ingredient. Each layer is baked separately, often using a honey-infused dough that is then stacked with a creamy filling.

This cake is popular in Latvian cuisines, where it is left to rest overnight to allow the flavors to blend. Some variations include condensed milk-based cream, while others feature sour cream for a lighter, tangy contrast to the rich honey sweetness.

Honey cakes have been enjoyed for centuries, with historical records tracing their origins back to ancient times when honey was one of the few natural sweeteners available.

Ingredients for Honey Cake

Cake Layers

• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 3 large eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cream Filling (Optional)

• 2 cups sour cream (or condensed milk)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

This simple honey cake recipe can also be adapted with additional flavors like cinnamon or lemon zest for a unique twist.

Kitchen Equipment Needed

• Medium saucepan
• Large mixing bowl
• Whisk and spatula
• Rolling pin (if making thin layers)
• Parchment paper
• 9-inch round cake pans
• Cooling rack

How to Make Honey Cake?

This easy honey cake recipe follows a classic method of gently heating the honey mixture, incorporating eggs and flour, and layering it with a creamy filling.

Step 1:

In a saucepan over medium heat, melt the butter, honey, and sugar, stirring until smooth. Remove from heat and allow to cool slightly.

Step 2:

Whisk the eggs in a separate bowl, then slowly add them to the honey mixture, stirring continuously. Sift in the flour, baking soda, and salt, mixing until a soft dough forms.

Step 3:

Preheat the oven to 350°F (175°C). Divide the dough into 5-6 equal portions. Roll each portion into a thin circle and bake on parchment-lined baking sheets for 5-7 minutes or until golden brown.

Step 4:

In a bowl, mix sour cream, powdered sugar, and vanilla extract until smooth.

Step 5:

Layer the baked cake rounds with a generous spread of cream filling. Repeat until all layers are stacked. Cover the cake with additional cream and let it set in the refrigerator for at least 6 hours.

Step 6:

Once the cake has rested, slice and serve. The flavors deepen overnight, making this an even better honey cake recipe the next day.

Tips for the Best Honey Cake

• Use high-quality raw honey for the best depth of flavor.
• Let the cake rest overnight before serving for maximum moisture and flavor.
• If layers feel too dry, brush them with a little warm honey before adding the cream.
• For a more traditional version, use condensed milk filling instead of sour cream.
• Adding a pinch of cinnamon or nutmeg can enhance the honey flavor.

How to Store Leftovers

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Serving Tip: Allow refrigerated cake to sit at room temperature for 10 minutes before eating.

What to Eat with Honey Cake

• Serve with black tea or coffee to balance the sweetness.
• Fresh fruit like berries or sliced peaches complement the honey flavor.
• Drizzle with extra honey or caramel sauce for a decadent finish.

FAQ

Is this the best honey cake recipe for beginners?

Yes! This recipe is straightforward and perfect for anyone looking to make a traditional honey baked cake without complicated techniques.

Can I make this cake ahead of time?

Absolutely! In fact, honey cake tastes better the next day, as the flavors meld together overnight.

Can I substitute honey with another sweetener?

Honey is key to the flavor, but if necessary, maple syrup or golden syrup can be used.

What is the difference between honey cake and honey bee cake?

A honey bee cake recipe typically includes honey-based decorations, while honey cakes recipe variations focus on different fillings and textures.

Conclusion

This honey cake recipe is a timeless dessert that is both easy to make and packed with rich, caramelized flavors. Whether you’re baking it for a special occasion or simply craving something sweet, this simple honey cake recipe is guaranteed to impress. Try it today and enjoy a homemade treat that only gets better with time.

Honey Cake Recipe

Recipe by CourtneyCourse: DessertCuisine: Eastern EuropeanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

320

kcal

Total time

1

hour 

40

minutes

Honey cake is a rich, moist, and flavorful dessert made with honey, eggs, flour, and a creamy filling. This traditional Eastern European honey cake recipe is perfect for special occasions or an indulgent treat with tea or coffee!

Ingredients

• 1/2 cup honey

• 1/2 cup granulated sugar

• 1/2 cup unsalted butter

• 3 large eggs

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups sour cream (or condensed milk)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

• Prepare the honey mixture by melting honey, sugar, and butter in a saucepan. Let cool slightly.
• Mix the dough by whisking eggs into the honey mixture, then adding sifted flour, baking soda, and salt.
• Bake the layers by rolling the dough into 5-6 thin circles and baking at 350°F (175°C) for 5-7 minutes until golden.
• Make the filling by mixing sour cream, powdered sugar, and vanilla.
• Assemble the cake by layering baked rounds with cream. Cover and refrigerate for at least 6 hours.
• Serve & enjoy after chilling overnight for the best flavor.

Notes

• For extra flavor, brush each cake layer with warm honey before adding the filling.
• Chill the cake overnight for the best texture and flavor.
• For a variation, swap sour cream for sweetened condensed milk or add a pinch of cinnamon.
• Storage Tip: Keep the cake refrigerated in an airtight container for up to 5 days or freeze for up to 2 months.

I learned to make German Chocolate Poke Cake when I was in college. At first, I thought it was a traditional German cake just because of the name. But I later found out that it actually comes from the U.S. The cake doesn’t have a classic recipe, but it does include some basics like poking holes in the cake and adding caramel sauce.

I shared the version of the German Chocolate Poke Cake that I always make, which is a bit different from the traditional way. I prepare the chocolate cake separately, just like any regular chocolate cake. For the topping, I mix sweetened condensed milk and caramel sauce. I didn’t use whipped topping in my version, but I mentioned it because some people might like it for extra creaminess. I just used the sauce on top with a few small pieces of nuts which is enough for me.

The taste is delicious, and the cake is perfect for a cozy family evening with a warm drink. You can also enjoy it in the morning. It’s sweet and easy to make.

What is German Chocolate Poke Cake?

This classic German Chocolate Poke Cake is made from a chocolate cake mix, sweetened condensed milk, and caramel sauce, and topped with whipped cream (Optional), and chopped pecans. A soft chocolate cake with holes poked allowing the sweet caramel mixture to soak in. The cake is easy to make at home and has the crunchy and sweet flavor that everyone loves.

Ingredients

• 1 box of chocolate cake mix or chocolate fudge cake mix (I used chocolate cake mix for this recipe)
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 cup caramel sauce
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup whipped topping

Kitchen Equipment Needed

• 9-inch round cake pan
• Mixing bowls
• Wooden spoon or straw
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Wire rack (for cooling)

How to Make German Chocolate Poke Cake?

Step 1:

Heat the oven to 350°F (175°C). Grease a round cake pan. Mix chocolate cake mix, water, oil, and eggs in a big bowl until smooth.

Step 2:

Pour the mix into the pan. Bake for 30-35 minutes.

Step 3:

Cool the cake for 10 minutes, then move it to a rack. When it’s cool, poke holes all over with a wooden spoon.

Step 4:

Mix sweetened condensed milk and caramel sauce. Pour it over the cake, letting it go into the holes.

Step 5:

You can Spread whipped topping on the cake and sprinkle it with shredded coconut and chopped pecans. (I didn’t add this step for this recipe, I only added the mix of sweetened condensed milk and caramel sauce with some nuts).

Step 6:

Put the cake in the fridge for 2 hours to set. Then Enjoy.

some Tips!

• Before you start poking holes or adding the topping, let the cake cool completely.
• Use the end of a wooden spoon or a straw to poke holes, but don’t press too hard.
• Let the cake cool before you poke holes or add the toppings you want.
• Putting the cake in the refrigerator for a couple of hours helps the caramel and topping set.

How to Store Leftovers?

Put any leftover cake in a container with a tight lid or cover it with plastic wrap. Keep it in the fridge. The cake will stay good to eat for up to 5 days.

What to Eat with German Chocolate Poke Cake?

I love combining the caramel soft texture of this German Chocolate Poke Cake with oatmeal cookies without brown sugar, as the cake’s sweetness complements the cookies for a balanced dessert meal, Also I love it with a creamy applesauce shot, which adds a fruity touch to the meal, But also you can enjoy it with a hot cup of coffee for a classic combination, or hot chocolate. You could also serve it alongside a scoop of chocolate ice cream, The cake can be enjoyed alone, and it has a sweet texture that can be enough for you, but pairing it with other desserts and drinks for sure will make the experience better.

FAQ

Can I use a different cake mix flavor?

You can use any chocolate cake mix, but the traditional chocolate or chocolate fudge mix works best.

How can I make the cake less sweet?

Reduce the amount of caramel sauce or use a less sweet topping.

What is German Chocolate Poke Cake made of?

German Chocolate Poke Cake is made from chocolate cake mix, sweetened condensed milk, caramel sauce, shredded coconut, chopped pecans, and whipped topping.

What does German Chocolate Poke Cake taste like?

It tastes like rich chocolate cake with sweet and creamy caramel, The cake is soft and chocolatey, while the topping adds a nutty and caramel flavor with a bit of crunch.

Can I use homemade caramel sauce?

Yes, Homemade caramel sauce is a great option to use.

What if I don’t like coconut?

You can omit the shredded coconut, I didn’t use it for this recipe.

How should I serve the cake?

Serve the cake chilled for the best flavor and texture.

Conclusion

German Chocolate Poke Cake is an easy dessert that’s perfect for any occasion. Have that good chocolate taste plus the caramel sauce and nuts on top, it’s sure to be a favorite cake after you try it for the first time. Be sure to share this recipe with your friends and family, and don’t forget to subscribe to my blog for more tasty Chocolate cake recipes.

German Chocolate Poke Cake

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

350

kcal

Total time

55

minutes

German Chocolate Poke Cake is a rich chocolate cake with a creamy caramel-coconut topping, poked with holes to let the sweet mixture soak in, making it extra flavorful.

Ingredients

• 1 box of chocolate cake mix or chocolate fudge cake mix (I used chocolate cake mix for this recipe)

• 1 cup water

• 1/2 cup vegetable oil

• 3 large eggs

• 1 can (14 oz) sweetened condensed milk

• 1 cup caramel sauce

• 1 cup shredded coconut

• 1 cup chopped pecans

• 1 cup whipped topping

Directions

• Heat the oven to 350°F (175°C). Grease a round cake pan. Mix chocolate cake mix, water, oil, and eggs in a big bowl until smooth.
• Pour the mix into the pan. Bake for 30-35 minutes.
• Cool the cake for 10 minutes, then move it to a rack. When it's cool, poke holes all over with a wooden spoon.
• Mix sweetened condensed milk and caramel sauce. Pour it over the cake, letting it go into the holes.
• You can Spread whipped topping on the cake and sprinkle it with shredded coconut and chopped pecans. (I didn't add this step for this recipe, I only added the mix of sweetened condensed milk and caramel sauce with some nuts).
• Put the cake in the fridge for 2 hours to set. Then Enjoy.

Notes

• Before you start poking holes or adding the topping, let the cake cool completely.
• Use the end of a wooden spoon or a straw to poke holes, but don’t press too hard.
• Let the cake cool before you poke holes or add the toppings you want.
• Putting the cake in the refrigerator for a couple of hours helps the caramel and topping set.

If you plan to make a Strawberry Cake, you should check out Edgar’s Strawberry Cake. This cake is beloved by many who visit Edgar’s Bakery, known for its beautifully shaped cakes and desserts. I’ve heard so much about their Strawberry Cake that I decided to make my own version at home.

The cooking process was so much fun, Every time I make cakes like this, I have a great time in the kitchen, and the results are usually very pleasing. This time was no exception, the cake tasted amazing, with a sweet and tasty strawberry flavor.

What I liked most was the beautiful decoration at the end. I decorated the cake with little pockets all around it, unlike the flower frosting seen at Edgar’s Bakery. I’m sure you’ll enjoy decorating your Strawberry Cake and serving it to your family.

This cake is a fantastic choice for the holidays, I also make a Strawberry Caramel Cake during the holidays, which has a similar strawberry flavor. Both cakes are delicious and let me be creative in the kitchen. Whether you choose Edgar’s Strawberry Cake or Strawberry Caramel Cake, you’ll have a delicious and easy treat to enjoy.

What is Edgar’s Strawberry Cake?

Edgar’s Strawberry Cake is a delicious cake based on strawberries you can get at Edgar’s Bakery, the cake has a beautiful circle shape, contains pink cake with pink frosting based on strawberry, the cake is made with flour, sugar, butter, eggs, milk, and fresh strawberries. I have so much fun making it at home, and you should too, the cake can be a great dessert that you can be creative making and decorating, besides the beautiful look, Edgar’s Strawberry Cake has a delicious and sweet strawberry flavor, that so perfect for strawberry lovers, so it’s a great way to add a touch of creativity and joy to your special occasions.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup fresh strawberries, mashed

For the Strawberry Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ cup fresh strawberries, finely chopped

For the Frosting:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• Red and white food coloring

Kitchen Equipment Needed

• 2 9-inch round cake pans
• Mixing bowls
• Whisk
• Electric mixer
• Spatula
• Measuring cups and spoons
• Wire rack for cooling
• Cake server

How to Make Edgar’s Strawberry Cake?

Step 1:

First, Turn on the oven to 350°F (175°C). Grease and flour two round cake pans.

Step 2:

In a big bowl, stir together flour, sugar, baking powder, and salt.

Step 3:

In another bowl, beat the soft butter until smooth. Add sugar and beat until fluffy.

Step 4:

Mix in eggs one by one, then add vanilla. and Slowly add the dry mix to the butter mixture, alternating with milk. Stir until smooth. After Gently mix in the mashed strawberries.

Step 5:

Pour the batter into the pans. Bake for 25-30 minutes.

Step 6:

Now, Whip heavy cream, powdered sugar, and vanilla until thick. Fold in chopped strawberries.

Step 7:

Beat soft butter until smooth. Add powdered sugar, milk, and vanilla. Split into two bowls, color one red and leave the other white.

Step 8:

Place one cake layer on a plate. Spread strawberry cream on top. Add the second layer. Cover with the rest of the strawberry cream. Decorate with red and white frosting as you like, I love to circle the cake with some beautiful shapes like little pockets, the overall look was so beautiful, Also you can decorate it like the one served at Edgar’s with that beautiful frosting flower at the edge of the cake. Enjoy.

Some Tips!

• Stir flour, sugar, baking powder, and salt together before adding them to the wet ingredients.
• Don’t forget to put each egg in separately and mix well so the cake turns out just right.
• Try to Mash fresh strawberries for the best flavor in the cake and cream as well.
• Beat heavy cream until it’s thick so it makes a nice, creamy frosting and when you Mix in the strawberries, do it carefully so they don’t break up too much.

How to Store Leftovers?

To keep the leftover cake fresh, put it in a special box that closes tight and keep it in the fridge for up to 48 hours. If you want to keep it longer, wrap slices in plastic wrap and put them in a bag, then freeze for up to 3 weeks.

What to Eat with Edgar’s Strawberry Cake?

If you are a big lover of strawberry taste like me, you can Pair your Edgar’s Strawberry Cake with a Strawberry Lemon Drop Cocktail for the refreshing taste and also for a meal that is full of strawberry flavors. If you want some creamy cold texture alongside the cake, try it with a Strawberry Surf Rider. I would say to enjoy it with whipped cream, but the cake already contains so much cream texture due to the cream and frosting used, But if you desire some crunch with it, you try it with biscotti or with some cookies alongside a warm cup of milk or tea.

FAQ

What is Edgar’s Strawberry Cake made of?

Edgar’s Strawberry Cake is made of flour, sugar, butter, eggs, milk, and fresh strawberries. It has a pink cake with a creamy strawberry topping and colorful frosting decorations.

Can I use frozen strawberries instead of fresh ones?

I prefer to use fresh strawberries and you should too.

What does Edgar’s Strawberry Cake taste like?

The cake tastes sweet and fruity with a good strawberry flavor. And, The strawberry cream on top adds a smooth and creamy taste.

How do I make the cake gluten-free?

Just, Substitute the all-purpose flour with a gluten-free flour blend.

Can I use a different color for the cream?

You can use any food coloring you like to match your occasion.

How do I avoid a dry cake?

Just, Be careful not to overmix the batter.

What if I don’t have heavy cream?

You can use a store-bought whipped topping, I think it will work well.

Conclusion

Edgar’s Strawberry Cake is a beautiful and tasty cake you can get at Edgar’s, WIth its great looking and delicious flavor, it’s a cake that you should give it a try. Don’t forget to share this recipe with friends and family and subscribe to my blog for more tasty and creative cake recipes.

Edgar's Strawberry Cake Recipe

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

1

hour 

Edgar's Strawberry Cake features a moist pink cake layered with fresh strawberry cream and decorated with a charming mix of pink and white frosting. A beautiful and delicious cake to enjoy.

Ingredients

• For the Cake:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 ½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 cup milk

• 1 tsp vanilla extract

• 1 cup fresh strawberries, mashed

• For the Strawberry Cream:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• ½ cup fresh strawberries, finely chopped

• For the Frosting:

• ½ cup unsalted butter, softened

• 1 ½ cups powdered sugar

• 1 tbsp milk

• 1 tsp vanilla extract

• Red and white food coloring

Directions

• First, Turn on the oven to 350°F (175°C). Grease and flour two round cake pans.
• In a big bowl, stir together flour, sugar, baking powder, and salt.
• In another bowl, beat the soft butter until smooth. Add sugar and beat until fluffy.
• Mix in eggs one by one, then add vanilla. and Slowly add the dry mix to the butter mixture, alternating with milk. Stir until smooth. After Gently mix in the mashed strawberries.
• Pour the batter into the pans. Bake for 25-30 minutes.
• Now, Whip heavy cream, powdered sugar, and vanilla until thick. Fold in chopped strawberries.
• Beat soft butter until smooth. Add powdered sugar, milk, and vanilla. Split into two bowls, color one red and leave the other white.
• Place one cake layer on a plate. Spread strawberry cream on top. Add the second layer. Cover with the rest of the strawberry cream. Decorate with red and white frosting as you like, I love to circle the cake with some beautiful shapes like little pockets, the overall look was so beautiful, Also you can decorate it like the one served at Edgar's with that beautiful frosting flower at the edge of the cake. Enjoy.

Notes

• Stir flour, sugar, baking powder, and salt together before adding them to the wet ingredients.
• Don't forget to put each egg in separately and mix well so the cake turns out just right.
• Try to Mash fresh strawberries for the best flavor in the cake and cream as well.
• Beat heavy cream until it’s thick so it makes a nice, creamy frosting and when you Mix in the strawberries, do it carefully so they don’t break up too much.

I never thought of making a cake based on soda until my cousin shared their experience of making this Cake using Big Red soda. This opened up a whole new world of possibilities and gave me the idea to use other drinks as the base for making similar cakes.

Making this Big Red Cake was a lot of fun, and the results are so satisfying for me. The cake tastes delicious, and I love the vibrant look and color it has. The Big Red Cake is for sure a great choice to consider making for gatherings or the holidays, Due to its beautiful red layers, creamy frosting, and the touch of red chocolate I add on top (You can add any toppings you want, it’s optional and depend on each person and its taste), The cake turns perfect and for sure a dessert you should try and enjoy.

What is Big Red Cake?

This is a special cake made with Big Red soda, which is a sweet red soda. The soda helps make the cake taste more unique but delicious of course. The soda is mixed with flour, sugar, eggs, and butter to make the cake batter, to make the cake perfect, I added a cream frosting in the middle of the two cake layers and on top as well. So, If you desire a red cake that looks good and tastes great for special days, this is the one to try. And of course, you can decorate the cake as you want, for me I add red chocolate shavings, to make it look even more amazing.

Ingredients

For the Cake:

• 1 ½ cups Big Red soda
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• Red food coloring (gel or liquid)
• Red chocolate shavings for decoration

For the Cream Filling and Frosting:

• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Whisk
• Spatula
• Measuring cups and spoons
• Cooling rack
• Cake server

How to Make Big Red Cake?

Step 1:

First, Turn on the oven to 350°F (175°C). Grease and flour two round cake pans.

Step 2:

In a bowl, mix flour, baking powder, and salt together.

Step 3:

In a big bowl, mix butter and sugar very well. Add eggs one at a time, then stir in vanilla.

Step 4:

Now, slowly mix the dry ingredients with Big Red soda. Add red food coloring until you get a nice red color.

Step 5:

Pour the batter into the pans. Bake for 25-30 minutes.

Step 6:

Now, for the Cream Filling and Frosting, Whip heavy cream with powdered sugar and vanilla until it’s thick.

Step 7:

Put one cake layer on a plate, spread cream filling on top, then add the second layer. Cover the cake with the cream frosting.

Step 8:

For the decoration it’s up to everyone and their creativity, I Add red chocolate on top. Then Chill the cake in the fridge for 30 minutes before eating. Enjoy.

Some Tips!

• Don’t forget to Rub butter all over the cake pans and sprinkle flour on top. This makes it easy to take the cake out of the pans when it’s done.
• Put a few drops of red food coloring in the batter and mix it well. Add more if you want a brighter color, but don’t add too much at once.
• When you make the cream filling and frosting, beat it until it gets thick and stiff.
• Try to Put a nice, even layer of cream filling on top of one cake layer.

How to Store Leftovers?

To keep any leftover Big Red Cake fresh, put it in a container that closes tightly and place it in the refrigerator. The cake will stay good for about 4 days. If you want to make sure it stays really fresh, you can also wrap it up with plastic wrap before putting it in the container.

What to Eat with Big Red Cake?

I have so many ideas to pair with this Big Red Cake, To make your dessert table even more eye-catching, add Red Velvet Cool Whip Cookies to bring out a more gorgeous red color. I paired it with a Swedish Fish Shot and I liked the taste. Also, you can serve it alongside any ice cream flavor you desire for a classic combo, You can even try it with a creamy cheesecake or a tangy lemon bar as well. And for drinks, A fruity punch or any smoothie can be a great drink to have with the cake.

FAQ

Can I use another type of soda for this cake?

Yes, you can substitute Big Red soda with any other flavored soda for a different taste and color.

How do I make the cake layers more vibrant?

Add more red food coloring to the batter until you reach the desired shade.

How do I make sure the cream frosting is thick enough?

Ensure the heavy cream is cold before whipping, and whip until stiff peaks form.

Can I use a different type of frosting?

Yes, you can use any type of frosting you like, but I prefer cream frosting for this Big Red Cake.

What if I don’t have red food coloring?

The cake can still be made without food coloring, but it will not have that perfect vibrant red color.

How can I make the cake more festive?

You can Add some colorful sprinkles or themed decorations on top of the cream frosting.

Conclusion

This is a fun and delicious cake that will bring a beautiful vibe to your holiday table. I love its red layers and creamy frosting, it’s truly a stunning cake that all the family loves and enjoys. Don’t forget to share this recipe and subscribe to my blog for more tasty cake recipes.

Big Red Cake

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

400

kcal

Total time

50

minutes

This vibrant Big Red Cake is made with Big Red soda for a unique flavor and bright red color. It features two layers of red cake with a creamy white filling in the middle and smooth cream frosting on top. Perfect for special occasions.

Ingredients

• For the Cake:

• 1 ½ cups Big Red soda

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 2 teaspoons baking powder

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• Red food coloring (gel or liquid)

• Red chocolate shavings for decoration

• For the Cream Filling and Frosting:

• 1 cup heavy cream

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

Directions

• First, Turn on the oven to 350°F (175°C). Grease and flour two round cake pans.
• In a bowl, mix flour, baking powder, and salt together.
• In a big bowl, mix butter and sugar very well. Add eggs one at a time, then stir in vanilla.
• Now, slowly mix the dry ingredients with Big Red soda. Add red food coloring until you get a nice red color.
• Pour the batter into the pans. Bake for 25-30 minutes.
• Now, for the Cream Filling and Frosting, Whip heavy cream with powdered sugar and vanilla until it’s thick.
• Put one cake layer on a plate, spread cream filling on top, then add the second layer. Cover the cake with the cream frosting.
• For the decoration it's up to everyone and their creativity, I Add red chocolate on top. Then Chill the cake in the fridge for 30 minutes before eating. Enjoy.

Notes

• Don't forget to Rub butter all over the cake pans and sprinkle flour on top. This makes it easy to take the cake out of the pans when it’s done.
• Put a few drops of red food coloring in the batter and mix it well. Add more if you want a brighter color, but don’t add too much at once.
• When you make the cream filling and frosting, beat it until it gets thick and stiff.
• Try to Put a nice, even layer of cream filling on top of one cake layer.

What I like the most about this Strawberry Caramel Cake is the decoration I add each time. This time, I put slices of strawberries in a road shape because I used a loaf pan for the cake. You can use any pan you like, such as a round one, but I think this shape looks so good and adds a special touch to my table.

This Strawberry Caramel Cake always has a place on my holiday table, and my whole family loves it. Every time like I said, I get creative with the decoration, and let us not forget the beautiful taste it has. So for sure, this cake is a great dessert that needs a place on your holiday table.

Even though it might look complicated, it’s not! You only need some basic cake ingredients and a few things for the strawberry glaze (or caramel), and you’re all set. Usually, it takes me about 30 minutes to get it ready. I’ve shared just the simple steps so you can make it easily too. Make sure to try it out and believe me, you’ll enjoy every slice, Cooking together with your kids can be a fun experience, and the results are definitely worth it.

What is Strawberry Caramel Cake?

Strawberry Caramel Cake is a kind of cake that is both sweet, delicious, and fun to make, It starts with a soft, cake that’s so fluffy. On top, we pour a shiny, sweet strawberry glaze that looks beautiful, And then decorate it with fresh strawberry slices, which make it look stunning and perfect for an Instagram picture to share with your friends and family. You should make it because it’s not only fun to bake and tastes amazing but also makes your table look special, especially your holiday table. Plus, I’m sure everyone in your family will love it, and you can get creative with how you decorate it each time you make it.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup unsalted butter (softened)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup milk
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Fresh strawberry slices for decoration

For the Strawberry Glaze:

• 1 cup fresh strawberries (pureed)
• ½ cup granulated sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer (or whisk)
• 8-inch round cake pan
• Parchment paper (optional)
• Measuring cups and spoons
• Spatula
• Wire rack
• Saucepan

How to Make Strawberry Caramel Cake?

Step 1:

First, Turn on the oven to 350°F (175°C). Grease and flour an 8-inch loaf cake pan or a round cake pan as you want, I use a loaf cake pan for this recipe.

Step 2:

In a big bowl, mix butter and sugar until fluffy. Add eggs one by one and then mix in vanilla. In another bowl, mix flour, baking powder, baking soda, and salt. Slowly mix these dry ingredients with the butter mixture, adding milk too. Stir until just mixed.

Step 3:

Pour the batter into the pan and smooth it with a spatula. Bake for 25-30 minutes. After it is cooked, Let it cool in the pan for 10 minutes, then move it to a wire rack.

Step 4:

Now, Let’s make the strawberry glaze (Caramel), In a pan, mix strawberry puree, sugar, and lemon juice. Heat it until it starts to bubble. Mix cornstarch with water, add it to the pan, and stir until it gets thick. Let it cool a little.

Step 5:

Once the cake is cool, pour the strawberry glaze on top and let it drip down. Put fresh strawberry slices on top. and Enjoy.

Some Tips!

• I always Let butter, eggs, and milk sit out for a little while before using them.
• Use a fine strainer to make the flour fluffy before you add it to the cake mix. This can help the cake to be soft.
• When mixing the cake, add the flour and milk in turns. Do this if you want a smoother mix.
• If you want, You can make the strawberry glaze a bit before you need it and keep it in the fridge.
• A tiny bit of salt in the glaze can make it taste even better.

How to Store Leftovers?

To keep your cake fresh, put any leftover cake in a box or cover it with plastic wrap. You can leave it out on the counter for a few days. If you want to keep it longer, put it in the fridge. Just remember to cover it so well.

What to Eat with Strawberry Caramel Cake?

You can enjoy this Strawberry Caramel Cake with some other dessert and drink if you want, You can have it with a scoop of vanilla ice cream or any ice cream flavor you prefer for an extra sweetness and creaminess dessert experience. If you’re not using fresh strawberries as a topping, a slice of strawberries on the side works perfectly since this cake is already based on strawberry flavor, And if you want some crunchiness with your meal, These Penn Station Cookies I just made yesterday are great options to have alongside it, Now for drinks, I have so many options in my mind and my refrigerator as well, But I prefer a cold glass of Strawberry Lemon Drop Cocktail to complete the cake flavors or a fruity smoothie, like strawberry-banana.

FAQ

Can I use frozen strawberries for the glaze?

Yes, you can use frozen strawberries to make this cake.

Can I use a different fruit for the glaze?

Yes, You can use any fruit you like, raspberries or blueberries are good to consider.

What is the Strawberry Caramel Cake made of?

Made with flour, sugar, butter, eggs, and milk. I add a strawberry glaze on top and decorate it with fresh strawberries.

What does it taste like?

The cake tastes sweet and soft with a strawberry topping. It’s like a mix of a delicious vanilla cake with a fruity strawberry flavor.

How do I prevent the glaze from being too runny?

Make sure the glaze gets thick on the stove. If it’s too watery, cook it a little longer.

What if I don’t have lemon juice for the glaze?

Lime juice or vinegar are good replacement for lemon juice.

How can I make this cake dairy-free?

Yes, Use non-dairy milk and margarine instead of butter.

Conclusion

The Strawberry Caramel Cake is an impressive cake that’s perfect for any occasion. Especially in the Holiday, it will add a beautiful look to your table beside your other desserts and meals, With tender cake, sweet strawberry glaze, and strawberry Decoration, The cake needs a shot. If you enjoyed this recipe, be sure to share it with others and subscribe to my blog for more delicious cake recipes.

Strawberry Caramel Cake

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

50

minutes

A beautiful cake with a moist brown base, topped with a glossy strawberry glaze and decorated with fresh strawberry slices. Perfect for the holidays.

Ingredients

• For the Cake:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup brown sugar

• 1 cup unsalted butter (softened)

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup milk

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• Fresh strawberry slices for decoration

• For the Strawberry Glaze:

• 1 cup fresh strawberries (pureed)

• ½ cup granulated sugar

• 2 tbsp lemon juice

• 1 tbsp cornstarch mixed with 2 tbsp water

Directions

• First, Turn on the oven to 350°F (175°C). Grease and flour an 8-inch loaf cake pan or a round cake pan as you want, I use a loaf cake pan for this recipe.
• In a big bowl, mix butter and sugar until fluffy. Add eggs one by one and then mix in vanilla. In another bowl, mix flour, baking powder, baking soda, and salt. Slowly mix these dry ingredients with the butter mixture, adding milk too. Stir until just mixed.
• Pour the batter into the pan and smooth it with a spatula. Bake for 25-30 minutes. After it is cooked, Let it cool in the pan for 10 minutes, then move it to a wire rack.
• Now, Let's make the strawberry glaze (Caramel), In a pan, mix strawberry puree, sugar, and lemon juice. Heat it until it starts to bubble. Mix cornstarch with water, add it to the pan, and stir until it gets thick. Let it cool a little.
• Once the cake is cool, pour the strawberry glaze on top and let it drip down. Put fresh strawberry slices on top. and Enjoy.

Notes

• I always Let butter, eggs, and milk sit out for a little while before using them.
• Use a fine strainer to make the flour fluffy before you add it to the cake mix. This can help the cake to be soft.
• When mixing the cake, add the flour and milk in turns. Do this if you want a smoother mix.
• If you want, You can make the strawberry glaze a bit before you need it and keep it in the fridge.
• A tiny bit of salt in the glaze can make it taste even better.

The black cake layers and white frosting give the cake its “Tuxedo” name. It looks gorgeous once you finish and assemble it. The cake does take some time to make— it took me over an hour and a half the first time. But it’s so delicious with the creamy frosting in the middle, so it’s worth it.

I made this copycat Costco Tuxedo Cake with layers of chocolate cake and creamy white frosting, topped with a glossy chocolate glaze. For the chocolate cake, I used flour, sugar, cocoa powder, baking powder, baking soda, salt, buttermilk, vegetable oil, eggs, and vanilla extract. The frosting is made from unsalted butter, powdered sugar, heavy cream, and vanilla extract. The cake is finished with a glossy chocolate glaze made from semi-sweet chocolate chips and heavy cream.

The cooking was fun, even though it got a little messy! You can also customize the cake with your favorite toppings, like fresh fruits or extra cream on top.

What is Costco Tuxedo Cake?

This Tuxedo Cake is a special cake you can find at Costco for $16.99. It’s called a “Tuxedo Cake” because it looks like a tuxedo with its black and white layers. The cake is made with chocolate cake layers and creamy white frosting in between. It’s topped with a shiny chocolate glaze that makes it look nice, The layers are so gorgeous and the taste is so delicious as well which makes it a perfect black-and-white cake to make at home.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the White Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Kitchen Equipment Needed

• Three 8-inch round cake pans
• Large mixing bowls
• Electric mixer
• Spatula
• Wire rack
• Heatproof bowl
• Saucepan

How to Make Costco Tuxedo Cake?

Step 1:

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a big bowl, mix flour, sugar, 1 cup of unsweetened cocoa powder (or use black cocoa powder for a darker color), baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract, and mix until smooth. Stir in boiling water until well combined. Divide the batter into the two cake pans used.

Step 2:

Now, Bake for 30-35 minutes, After that. Let the cakes cool for 10 minutes in the pans, then move them to a rack to cool completely.

Step 3:

In another big bowl, beat the butter until creamy. Slowly add powdered sugar, one cup at a time, and keep mixing. Add heavy cream and vanilla extract, and mix until the frosting is fluffy.

Step 4:

Put chocolate chips in a bowl. Heat the heavy cream in a small pot until it simmers. Pour the hot cream over the chocolate chips. Wait for 5 minutes, then stir until smooth.

Step 5:

Put one cake layer on a plate and spread a thick layer of frosting on top. Add the second cake layer and Pour the chocolate glaze over the cake, letting it drip down the sides. Put the cake in the fridge for at least 30 minutes to let the glaze set. Enjoy.

Some Tips!

• Try to Shake the flour, cocoa powder, baking powder, and baking soda through a sifter to break up any lumps.
• Don’t forget to grease and flour the cake pans so the cake doesn’t stick.
• Use soft butter to make the frosting smooth and easy to spread.
• Spread the frosting evenly on each layer. Use a spatula to do that, and don’t forget to Chill the Cake After adding the chocolate glaze.

How to Store Leftovers?

Put any leftover cake in a container with a lid and keep it in the fridge for up to 5 days. If you want to keep it longer, wrap it really well with plastic wrap and then with aluminum foil before putting it in the freezer. You can freeze it for up to 1 month.

What to Eat with Costco Tuxedo Cake?

You can enjoy Costco Tuxedo Cake with lots of different desserts and drinks, I eat it with La Michoacana Yogurt that I made yesterday. The combination was amazing because the chocolaty flavor of the cake mixed so well with the creamy yogurt, making each bite deliciously balanced, So I will suggest yogurt as the first option to have with this cake, Also you can add some fresh berries like strawberries, or raspberries, Or a scoop of vanilla ice cream or whipped cream on top, Or if you want, you can add some tasty sauces like caramel or warm chocolate on top, and Don’t forget to pair with some drinks, if you want a creamy shot, consider the Applesauce Shot or a fruity drink like Outback Blackberry Sangria.

FAQ

Can I use a different size of cake pan?

Yes, but you will need to adjust the baking time and also Keep an eye on the cakes.

Can I use a different type of frosting?

The classic cake served at Cotsco is made with frosting, But You can use any frosting you like. Cream cheese frosting would also work well.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitution.

How can I make the cake more moist?

Add an extra egg or a tablespoon of sour cream.

Can I add extra flavors to the frosting?

You can add a teaspoon of almond extract or a tablespoon of cocoa powder if you want.

How do I prevent the cake from sticking to the pans?

Make sure to grease and flour the pans well. You can also line the bottom of the pans with parchment paper.

Can I make the chocolate glaze in advance?

Yes, you can make the glaze up to a week in advance and store it in the refrigerator.

Can I decorate the cake with other toppings?

Yes, chopped nuts or chocolate shavings can be good options to add on top.

Conclusion

The Costco Tuxedo Cake is a stunning black and white cake that is beloved by a lot of people. With its layers of chocolate cake, creamy white frosting, and chocolate glaze, it’s so good for many occasions. Give this copycat recipe a try and enjoy it with the family. Subscribe to my blog for more delicious cake recipes.

Costco Tuxedo Cake Recipe

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

30

minutes

Calories

450

kcal

Total time

1

hour 

15

minutes

The Costco Tuxedo Cake is a stunning layer cake featuring alternating layers of rich chocolate cake and creamy white frosting, topped with a glossy chocolate glaze.

Ingredients

• For the Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 cup buttermilk, room temperature

• 1/2 cup vegetable oil

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup boiling water

• For the White Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1/4 cup heavy cream

• 2 teaspoons vanilla extract

• For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

Directions

• Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a big bowl, mix flour, sugar, 1 cup of unsweetened cocoa powder (or use black cocoa powder for a darker color), baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract, and mix until smooth. Stir in boiling water until well combined. Divide the batter into the two cake pans used.
• Now, Bake for 30-35 minutes, After that. Let the cakes cool for 10 minutes in the pans, then move them to a rack to cool completely.
• In another big bowl, beat the butter until creamy. Slowly add powdered sugar, one cup at a time, and keep mixing. Add heavy cream and vanilla extract, and mix until the frosting is fluffy.
• Put chocolate chips in a bowl. Heat the heavy cream in a small pot until it simmers. Pour the hot cream over the chocolate chips. Wait for 5 minutes, then stir until smooth.
• Put one cake layer on a plate and spread a thick layer of frosting on top. Add the second cake layer and Pour the chocolate glaze over the cake, letting it drip down the sides. Put the cake in the fridge for at least 30 minutes to let the glaze set. Enjoy.

Notes

• Try to Shake the flour, cocoa powder, baking powder, and baking soda through a sifter to break up any lumps.
• Don't forget to grease and flour the cake pans so the cake doesn't stick.
• Use soft butter to make the frosting smooth and easy to spread.
• Spread the frosting evenly on each layer. Use a spatula to do that, and don't forget to Chill the Cake After adding the chocolate glaze.

I saw this fricassee cake on many blogs I follow, and I was impressed, I didn’t know that there was a fricassee cake recipe, So I made my own fricassee cake With Chicken, A soft cake with a creamy and delicious filling inside that sure worth every effort in the kitchen.

I prefer to make it with chicken, just because I have good experience making the chicken filling before, Also I love chicken tenders with some creamy sauces.

The recipe turned out perfect for me. I made six small cakes because my skillet was small and could only fit six at once. Six cakes are enough for me and my husband since my little kid can’t eat spicy food. However, I still have some batter left in the refrigerator for later use.

Adding jalapenos is a personal preference for me, as I enjoy that little spiciness it adds. However, you can skip the jalapenos and still have a delicious meal by just adding the Chicken Fricassee Filling into the batter.

What is a fricassee cake?

Fricassee cake is a special cake that mixes a yummy stew with a soft cake. It’s a soft cake with a tasty filling inside, It will take around 1 hour to make, you need to make the Chicken Fricassee Filling separately and the batter as well, The Fricassee Filling is made with 11 ingredients, the main one is chicken which is you need to have it cooked and ready to use, and just to know you can replace the chicken with any meat you prefer, and the batter is like any batter you always make, and then mix the cake with the filling and cook your desire portions it in a skillet.

Ingredients

Chicken Fricassee Filling:

• 2 cups of cooked, shredded chicken
• 2 tablespoons of butter
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of mushrooms, sliced
• 2 tablespoons of all-purpose flour
• 1 cup of chicken broth
• 1/2 cup of heavy cream
• 1/4 teaspoon of dried thyme
• Salt and pepper

Cake Batter:

• 2 cups of all-purpose flour
• 1 cup of milk
• 2 large eggs
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 2-3 fresh jalapenos, finely chopped
• 1 tablespoon of olive oil (for cooking)

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Grater or chopper for jalapenos
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Cooling rack

How to Make this fricassee cake?

Making The Chicken Fricassee Filling:

Step 1:

In a large skillet, melt 2 tablespoons of butter over medium heat. Wait until the butter is completely melted and Make sure to spread the butter evenly across the bottom of the skillet to prevent sticking.

Step 2:

Add 1 small chopped onion and 2 minced garlic cloves to the melted butter. Cook until the onion becomes translucent, This will take about 3-4 minutes.

Step 3:

Now, add 1 cup of sliced mushrooms to the skillet. Stir the mushrooms together with the onions and garlic. Cook them. This usually takes about 5 minutes.

Step 4:

Sprinkle 2 tablespoons of flour over the cooked vegetables in the skillet. Stir well to combine the flour with the veggies. This is called making a roux, which helps to thicken the sauce. Cook the mixture for about 1-2 minutes.

Step 5:

Gradually pour in 1 cup of chicken broth, Pour slowly and keep mixing to ensure the broth blends smoothly with the roux. Cook for about 2-3 minutes until the sauce starts to thicken.

Step 6:

Stir in 1/2 cup of heavy cream and 1/4 teaspoon of dried thyme. Mix everything together. Add a pinch of salt and a bit of pepper to taste. Continue to cook the mixture for another 2-3 minutes until the sauce turns so creamy.

Step 7:

Add 2 cups of shredded chicken to the skillet. Stir well to coat the chicken with the creamy sauce. Cook for an additional 2-3 minutes until the chicken is heated through. If using fresh parsley, stir in 1 tablespoon now.

Step 8:

Remove the skillet from the heat and let the filling cool slightly before using it in the cake batter.

Making the Cakes:

Step 1:

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. In another bowl, whisk together 1 cup of milk and 2 large eggs until well combined. Gradually add the wet ingredients to the dry ingredients.

Step 2:

Now, fold the cooled chicken fricassee filling and 2-3 finely chopped fresh jalapenos into the batter. Stir until everything is evenly distributed. Be careful not to overmix, as this can make the cakes tough.

Step 3:

Heat a skillet over medium heat. Add a little olive oil to coat the surface. Spoon small portions of the batter onto the skillet, shaping them into small cakes. Cook for about 3-4 minutes on each side, or until the cakes are cooked through. Use a spatula to flip them carefully to avoid breaking. Once cooked you can enjoy it with some Old Overholt Cocktail. you will love the taste for sure.

Some Tips!

• Use cooked chicken breasts for tenderness. You can boil it or roast it, It’s up to you.
• Start with medium heat and ensure the butter is evenly spread across the skillet.
• Sprinkle flour evenly over vegetables to avoid clumps in the roux.
• Use a skillet and add oil to prevent sticking. Cook cakes in batches to ensure even cooking.

What to Eat with this fricassee cake?

You can enjoy your fricassee cake with some creamy mashed potatoes, steamed vegetables, or fries, Also you can add some Raspberry Chipotle Sauce to add some sweetness and more delicious spiciness. As for drinks, I enjoy it with an Old Overholt Cocktail, the taste was so tasty and the combinations was perfect, Also an iced tea or fruity smoothie can be good choices too.

FAQ

How do I make a fricassee cake?

To make a fricassee cake, you’ll need to prepare the Chicken Fricassee Filling separately, which typically includes cooked and shredded chicken, mushrooms, onions, garlic, and a creamy sauce. Then, you’ll mix the filling with a cake batter and cook small portions on a skillet, That’s all.

Can I use ingredients other than chicken in my fricassee cake?

Yes, you can customize your fricassee cake by using any meat you prefer, such as beef, pork, or turkey.

How long does it take to cook a fricassee cake?

The cooking time for a fricassee cake can vary depending on factors like the size of your skillet and the heat level used. On average, it takes about 1 hour to prepare and cook a fricassee cake from start to finish.

Can I freeze fricassee cakes for later?

Yes, you can freeze fricassee cakes for later consumption. Allow them to cool completely after cooking, then wrap them tightly in plastic wrap. Place the wrapped cakes in a freezer-safe container or bag and store them in the freezer for up to 1 month.

Can I make fricassee cakes without meat?

Yes, you can make vegetarian fricassee cakes by omitting the meat and using plant-based ingredients instead. and use vegetable broth instead of chicken broth for the sauce.

What are some creative variations of fricassee cakes?

Try adding ingredients like cheese, or sun-dried tomatoes to the filling. You can also play around with different spices to customize the taste as you like it.

Conclusion

I hope you enjoy making and eating this delicious Cake with Fricassee Filling and Jalapenos, It’s a perfect recipe if you want to make something unusual. Don’t forget to share this recipe with your friends and subscribe to my blog for more recipes.

fricassee cake (With Chicken)

Recipe by CourtneyCourse: AppetizersCuisine: AmericanDifficulty: Moderate

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

50

minutes

Enjoy these tasty cakes filled with creamy chicken fricassee and spicy jalapenos, A tasty appetizer to enjoy anytime in the day.

Ingredients

• Chicken Fricassee Filling:

• 2 cups of cooked, shredded chicken

• 2 tablespoons of butter

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 1 cup of mushrooms, sliced

• 2 tablespoons of all-purpose flour

• 1 cup of chicken broth

• 1/2 cup of heavy cream

• 1/4 teaspoon of dried thyme

• Salt and pepper

• Cake Batter:

• 2 cups of all-purpose flour

• 1 cup of milk

• 2 large eggs

• 1 tablespoon of baking powder

• 1 teaspoon of salt

• 1 teaspoon of black pepper

• 2-3 fresh jalapenos, finely chopped

• 1 tablespoon of olive oil (for cooking)

Directions

• Making The Chicken Fricassee Filling:
• In a large skillet, melt 2 tablespoons of butter over medium heat. Wait until the butter is completely melted and Make sure to spread the butter evenly across the bottom of the skillet to prevent sticking.
• Add 1 small chopped onion and 2 minced garlic cloves to the melted butter. Cook until the onion becomes translucent, This will take about 3-4 minutes.
• Now, add 1 cup of sliced mushrooms to the skillet. Stir the mushrooms together with the onions and garlic. Cook them. This usually takes about 5 minutes.
• Sprinkle 2 tablespoons of flour over the cooked vegetables in the skillet. Stir well to combine the flour with the veggies. This is called making a roux, which helps to thicken the sauce. Cook the mixture for about 1-2 minutes.
• Gradually pour in 1 cup of chicken broth, Pour slowly and keep mixing to ensure the broth blends smoothly with the roux. Cook for about 2-3 minutes until the sauce starts to thicken.
• Stir in 1/2 cup of heavy cream and 1/4 teaspoon of dried thyme. Mix everything together. Add a pinch of salt and a bit of pepper to taste. Continue to cook the mixture for another 2-3 minutes until the sauce turns so creamy.
• Add 2 cups of shredded chicken to the skillet. Stir well to coat the chicken with the creamy sauce. Cook for an additional 2-3 minutes until the chicken is heated through. If using fresh parsley, stir in 1 tablespoon now.
• Remove the skillet from the heat and let the filling cool slightly before using it in the cake batter.
• Making the Cakes:
• In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. In another bowl, whisk together 1 cup of milk and 2 large eggs until well combined. Gradually add the wet ingredients to the dry ingredients.
• Now, fold the cooled chicken fricassee filling and 2-3 finely chopped fresh jalapenos into the batter. Stir until everything is evenly distributed. Be careful not to overmix, as this can make the cakes tough.
• Heat a skillet over medium heat. Add a little olive oil to coat the surface. Spoon small portions of the batter onto the skillet, shaping them into small cakes. Cook for about 3-4 minutes on each side, or until the cakes are cooked through. Use a spatula to flip them carefully to avoid breaking. Once cooked you can enjoy it with some Old Overholt Cocktail. you will love the taste for sure.

Notes

• Use cooked chicken breasts for tenderness. You can boil it or roast it, It's up to you.
• Start with medium heat and ensure the butter is evenly spread across the skillet.
• Sprinkle flour evenly over vegetables to avoid clumps in the roux.
• Use a skillet and add oil to prevent sticking. Cook cakes in batches to ensure even cooking.

I did my best to make this Copycat version of Maggiano’s Butter Cake, The taste was so amazing, and my husband and my little kid loved it which makes me happy and satisfied.

In my recipe, I made 6 circle cakes, but you can make more and fewer depending on your needs.

And for the topping, it’s up to you, you can use Whipped cream as I and my husband did, or add vanilla ice cream as I use for my kid, both options are so good to have. You can even add more toppings you like, this is a homemade Maggiano’s Butter Cake, so you can be creative and customize it as you want. just don’t forget the strawberries, they add a fruity and sweet taste to the dessert.

What is Maggiano’s Butter Cake?

Maggiano’s Butter Cake is a sweet dessert served at Maggiano’s restaurants. It’s a delicious butter cake made with easy-to-find ingredients like softened unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, and whole milk. Topped with a little bit of powdered sugar, fresh strawberries, and a dollop of whipped cream.

Ingredients

To make Maggiano’s Butter Cake, you will need the following ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk

Optional Toppings

• Powdered sugar for dusting
• Fresh strawberries
• Whipped cream
• Vanilla ice cream

Kitchen Equipment Needed

• Electric mixer
• Mixing bowls
• Measuring cups and spoons
• Sifter
• Spatula
• Small round cake pans (4 inches in diameter)
• Parchment paper
• Wire rack

How to Make Maggiano’s Butter Cake?

Step 1:

Preheat your oven to 350°F (175°C) and grease small round cake pans (approximately 4 inches in diameter). Line them with parchment paper for easy removal.

Step 2:

Cream softened unsalted butter and granulated sugar in a large mixing bowl using an electric mixer on medium speed for about 3-4 minutes.

Step 3:

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 4:

In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 5:

Pour the batter into the prepared pans, filling each about halfway to allow room for the cakes to rise.

Step 6:

Bake for 25-30 minutes, Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 7:

Serve the small circular cakes with a dusting of powdered sugar, fresh strawberries, and a dollop of whipped cream on top or beside it. Enjoy your Maggiano’s Butter Cake.

Some Tips!

• Ensure that your butter, eggs, and milk are at room temperature before beginning the recipe. This helps the ingredients blend more easily.
• Sifting the dry ingredients helps aerate them, resulting in a smoother batter.
• Fill the cake pans only halfway to leave room for the cakes to rise during baking.

How to Store Leftovers?

Just keep the butter cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 1 month. To freeze, wrap tightly in plastic wrap and aluminum foil.

What to Eat with this Maggiano’s Butter Cake?

Maggiano’s Butter Cake can be enjoyed as a dessert with so many other dishes, Try to enjoy it with some eggs Benedict, or after you finish a pasta meal like San Giorgio Macaroni and Cheese or creamy fettuccine Alfredo. Alternatively, you can enjoy it alongside classic desserts like chocolate lava cake, or a fruit tart. and for a drink that goes so perfectly with this dessert, just a regular cup of coffee or tea can be enough for it.

FAQ

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. If you do, reduce the amount of added salt in the recipe to 1/4 teaspoon to balance the flavors.

Can I make this cake gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that your baking powder is also gluten-free.

What can I use instead of whole milk?

You can use any milk you have on hand.

Can I double the recipe?

The recipe shared contains 6 cakes, but, you can double the recipe and bake it in larger pans. Adjust the baking time accordingly, starting to check for doneness at around 45-50 minutes.

Conclusion

I hope you enjoy making and enjoying this Maggiano’s Butter Cake as much as I do! If you love this recipe, please share it with your friends and family. Don’t forget to subscribe to my blog for more delicious recipes.

Maggiano’s Butter Cake Recipe

Recipe by CourtneyCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

350

kcal

Total time

35

minutes

A super soft and delious Butter Cake served at Maggiano’s, This little round cake is packed with rich flavor and topped with powdered sugar, juicy strawberries, and fluffy whipped cream.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup whole milk

• Optional Toppings

• Powdered sugar for dusting

• Fresh strawberries

• Whipped cream

• Vanilla ice cream

Directions

• Preheat your oven to 350°F (175°C) and grease small round cake pans (approximately 4 inches in diameter). Line them with parchment paper for easy removal.
• Cream softened unsalted butter and granulated sugar in a large mixing bowl using an electric mixer on medium speed for about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
• Pour the batter into the prepared pans, filling each about halfway to allow room for the cakes to rise.
• Bake for 25-30 minutes, Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
• Serve the small circular cakes with a dusting of powdered sugar, fresh strawberries, and a dollop of whipped cream on top or beside it. Enjoy your Maggiano’s Butter Cake.

Notes

• Ensure that your butter, eggs, and milk are at room temperature before beginning the recipe. This helps the ingredients blend more easily.
• Sifting the dry ingredients helps aerate them, resulting in a smoother batter.
• Fill the cake pans only halfway to leave room for the cakes to rise during baking.