Over Frosting

05/31/2025

🍫 Chocolate Peanut Butter Banana Cream Trifle
Ingredients:
1 (18.25 oz) package chocolate cake (store-bought or homemade), crumbled

1 (14 oz) can sweetened condensed milk

8 oz cream cheese, softened

½ cup creamy peanut butter

1 Tbsp vanilla extract

2 ripe bananas, sliced

1 cup whipped cream (store-bought or homemade)

Chocolate shavings (for garnish)

Peanut butter chips (for garnish)

Instructions:
Prepare the Cake Layer:

Crumble the chocolate cake into a trifle dish or individual serving glasses. Set aside.

Make the Filling:

In a large mixing bowl, beat together the sweetened condensed milk, cream cheese, and peanut butter until smooth and creamy.

Stir in the vanilla extract.

Assemble the Trifle:

Start layering: add crumbled cake, a layer of banana slices, and a generous spoonful of the peanut butter-cream mixture.

Repeat layers as desired, ending with whipped cream on top.

Garnish:

Sprinkle chocolate shavings and peanut butter chips over the top.

Chill:

Refrigerate for at least 2 hours to set and let the flavors meld.

Tips:
For extra richness, use dark chocolate cake and high-quality peanut butter.

Add a layer of chocolate pudding or extra whipped cream between layers for more decadence.

Sprinkle in chopped peanuts or chocolate-covered pretzels for a delightful crunch.

Enjoy this creamy, dreamy trifle! It's the perfect blend of chocolate, peanut butter, and banana. 🍌🥜🍫

05/31/2025

Lemon Velvet Cake with Cream Cheese Frosting! 😋❤️


For the Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
4 large eggs, at room temperature
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon lemon juice
Directions:
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat the butter and sugar until fluffy, then add eggs one at a time, beating well. Stir in lemon zest, juice, and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time. Stir in vanilla and lemon juice.
Place one cake layer on a plate, spread frosting on top, and place the second layer. Frost the top and sides of the cake.
Chill for at least 30 minutes before serving to set the frosting. Slice and enjoy this tangy, velvety cake!
Memories in every flavor! ❤️

05/31/2025

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05/31/2025

05/23/2025

"Rosette Cake🎂🌹❤️🌸" or "Buttercream Rose Cake," featuring beautifully piped buttercream roses. Here’s a recipe for this cake in grams:

Ingredients

For the Cake:
(Two 8-inch round layers)
- 300 g all-purpose flour
- 350 g granulated sugar
- 250 g unsalted butter, softened
- 6 large eggs
- 240 ml milk
- 10 g baking powder
- 5 g salt
- 5 ml vanilla extract

For the Buttercream Frosting:
- 500 g unsalted butter, softened
- 1,000 g powdered sugar
- 60 ml heavy cream
- 15 ml vanilla extract
- Pink gel food coloring (for tinting)

Instructions

1. Preheat the Oven:
Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.

2. Make the Cake:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Stir in the vanilla extract.

3. Bake the Cakes:
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

4. Make the Buttercream:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add powdered sugar until fully combined.
- Add heavy cream and vanilla extract, mixing until the buttercream is light and fluffy.
- Add pink gel food coloring until the desired shade is achieved.

5. Assemble and Decorate:
- Once the cakes are completely cooled, level the tops if necessary.
- Place one layer on a serving platter, spreading a layer of buttercream on top.
- Add the second layer and frost the entire cake with a thin layer of buttercream (crumb coat). Chill to set.
- After chilling, frost the cake with a thicker layer of pink buttercream.•Use a piping bag fitted

05/23/2025

💕😋Chocolate Blackberry Layer Cake😋💕

Ingredients:

For the Cake:
2 cups flour
2 cups sugar
¾ cup cocoa powder
2¼ tsp baking soda
½ tsp baking powder
1 tsp salt
3 eggs
½ cup vegetable oil
½ cup buttermilk
2 tsp vanilla
1 cup hot water

For Blackberry Filling:
3 cups blackberries
¼ cup sugar
1 tbsp lemon juice

For Blackberry Buttercream:
5 egg whites
1¼ cups sugar
1½ cups unsalted butter
3 tbsp blackberry jam

For Ganache:
2 oz dark chocolate
2 oz heavy cream

Instructions:

Cook blackberries, sugar, and lemon juice until reduced. Strain and cool.
Mix cake batter and bake in 3 pans at 325°F for 30 mins. Cool completely.
Beat buttercream with cooked egg whites and sugar until fluffy. Fold in jam.
Assemble layers with frosting and compote.
Pour ganache over top. Decorate with chocolate whipped cream and fresh blackberries.

Slice, Serve and Enjoy 😋💕😊

05/23/2025

🍫 Chocolate Cake with Silky Mousse – The Ultimate Indulgence! 🍰
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: ~1 hour 25 minutes
Servings: 10–12
Occasion: Dinner parties, birthdays, or when only the richest chocolate will do.

🛒 Ingredients
For the Cake:
1 cup all-purpose flour

1 cup granulated sugar

¾ cup unsweetened cocoa powder

½ cup unsalted butter, softened

½ cup milk

3 large eggs

1 tsp baking powder

½ tsp salt

For the Silky Mousse:
1 cup heavy cream

½ cup powdered sugar

1 tsp vanilla extract

4 oz semi-sweet chocolate, melted and cooled slightly

📖 Instructions
1. Prepare the Cake Layers
Preheat oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together:

Flour

Cocoa powder

Baking powder

Salt

Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.

Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Silky Mousse
Whip the heavy cream until soft peaks form.

Gradually add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.

Gently fold in the melted chocolate until fully combined and smooth.

Chill the mousse for 30 minutes before assembling.

3. Assemble the Cake
Place one cake layer on a serving platter.

Spread a thick layer of mousse on top.

Add the second cake layer and frost the top and sides with the remaining mousse.

4. Decorate & Serve
Garnish with your choice of:

Chocolate shavings

Fresh berries

A dusting of cocoa powder or powdered sugar

Chill slightly before slicing for the cleanest cut.

Serve and enjoy every rich, creamy, melt-in-your-mouth bite!

✨ Tips & Variations
Extra Moist Cake? Brush layers with simple syrup before frosting.

Make Ahead: Both cake and mousse ca

05/23/2025

Vanilla Honey Lemon Cake

Ingredients

For the Cake:

2½ cups (312g) all-purpose flour

2½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup (170g) unsalted butter, softened

¾ cup (180ml) honey

¾ cup (150g) granulated sugar

4 large eggs

2 tbsp lemon zest (from about 2 lemons)

¼ cup (60ml) fresh lemon juice

1 tbsp pure vanilla extract

1 cup (240ml) buttermilk

For the Lemon Syrup (optional):

¼ cup (60ml) lemon juice

2 tbsp honey

For Garnish:

Powdered sugar (to dust)

Fresh raspberries

Lemon slices

Edible flowers (optional)

---

Instructions

1. Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans or a rectangular pan.

2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter & sweeteners:
Beat butter, honey, and sugar until light and fluffy (about 3–4 minutes).

4. Add wet ingredients:
Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.

5. Combine & mix:
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix just until smooth.

6. Bake:
Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool.

7. Optional syrup:
Warm lemon juice and honey together. Brush onto warm cake layers for extra moisture and flavor.

8. Assemble:
Stack and layer the cakes (optionally with a thin lemon glaze or frosting), dust with powdered sugar, and top with raspberries and lemon slices.

05/23/2025

Fudge Frosted Fantasy

Ingredients:

For the Cake:

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups granulated sugar

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

For the Fudge Frosting:

1 cup unsalted butter

1 1/4 cups unsweetened cocoa powder

5 cups powdered sugar

2/3 cup whole milk

2 teaspoons vanilla extract

Pinch of salt

Directions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

Carefully stir in boiling water (batter will be thin). Mix until smooth.

Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, melt butter in a saucepan over low heat. Stir in cocoa powder and remove from heat.

In a large bowl, alternate adding powdered sugar and milk, beating after each addition until fluffy. Stir in vanilla and a pinch of salt.

Once cakes are cool, spread frosting between the layers, then over the top and sides. Smooth with a spatula or create swirls for a rustic finish.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 610 kcal | Servings: 10–12 slices

05/23/2025

🍫🥜 Heavenly Chocolate Peanut Butter Ooey Gooey Cake 🥜🍫
________________________________________
📝 Ingredients
Cake:
• 1 cup all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar (packed)
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup hot water
Peanut Butter Filling:
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• ½ cup heavy cream
Ganache:
• 1 cup chocolate chips
• ½ cup heavy cream
Garnish:
• 1 cup peanut butter chips
• ½ cup chopped peanuts
________________________________________
👩🍳 Directions
1. Preheat Oven:
Preheat to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Make Cake Batter:
o Whisk flour, cocoa powder, baking soda, and salt.
o Beat butter with both sugars until fluffy.
o Add eggs one at a time, then vanilla.
o Alternate adding dry mix and buttermilk, starting and ending with flour.
o Stir in hot water until smooth.
o Divide into pans.
3. Bake:
Bake 30–35 min or until a toothpick comes out clean. Cool 10 min in pans, then on wire racks.
4. Prepare Filling:
Beat peanut butter, powdered sugar, and heavy cream until smooth and fluffy.
5. Assemble:
Layer cake with generous amounts of peanut butter filling in between.
6. Make Ganache:
Microwave chocolate chips + heavy cream in 30-sec intervals, stirring until melted. Pour over cake, letting it drip down the sides.
7. Garnish:
Sprinkle with peanut butter chips + chopped peanuts for the perfect finish.
8. Serve & Enjoy:
Slice into this decadent masterpiece and savor the ooey gooey magic!
4-ready:

05/23/2025

Cookies and Cream Cake Recipe 🍫

Ingredients:

For the Cake Layers:

2½ cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, room temp

1¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup buttermilk

1 cup crushed chocolate sandwich cookies (Oreos work best!)

For the Frosting:

1½ cups unsalted butter, room temp

4½ cups powdered sugar

2 tsp vanilla extract

¼ cup heavy cream (more if needed)

1 cup finely crushed Oreos (no filling)

For the Chocolate Ganache Drip:

½ cup heavy cream

¾ cup semi-sweet chocolate chips

Decoration:

Whole Oreos

Chocolate chips

Oreo crumbs

Swirls of frosting

Instructions:

Preheat oven to 350°F (175°C).
Grease and line three 8-inch round cake pans.

Make the Cake:

In a bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, then stir in vanilla.

Add flour mixture alternately with buttermilk. Gently fold in crushed cookies.

Divide batter evenly between pans and bake for 25–30 mins. Let cool completely.

Prepare the Frosting:

Beat butter until creamy. Gradually add powdered sugar, mixing well.

Stir in vanilla and cream until fluffy. Fold in crushed Oreos.

Ganache Drip:

Heat cream until just simmering. Pour over chocolate chips and let sit 2 mins. Stir until smooth. Cool slightly.

Assemble:

Level the cakes if needed.

Spread frosting between layers and cover the outside.

Drip ganache down sides and over top.

Pipe frosting swirls, then top with whole Oreos, chocolate chips, and cookie crumbs.

05/22/2025

Red velvet cheesecake roll

Ingredients:
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar

For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped

Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan and line it with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until well blended.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake is baking, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped heavy cream until fully incorporated.

7. Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Then, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

8. Spread the cheesecake filling evenly over the warm cake. Starting from one end, carefully roll the cake up with the towel, creating a tight roll.

9. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours to set.

10. Once chilled, unwrap the roll and slice it into pieces. Serve chilled, and enjoy the delightful combination of red velvet and creamy cheesecake.

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