Layers of Love: Cake Recipes, Oklahoma City, OK (2025)

01/21/2025

Title: Mini Peach Pies

Ingredients
For the Filling:

2 cups diced peaches (fresh or canned)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 teaspoon cinnamon (optional)
For the Crust:

2 sheets of puff pastry (or pie crust), thawed
1 egg, beaten (for egg wash)
Instructions
Preheat Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the Filling:

In a saucepan, combine diced peaches, sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat until the mixture thickens. Remove from heat and let it cool.
Cut the Dough:

Roll out the puff pastry or pie crust and use a round cutter (approximately 3-4 inches in diameter) to cut out circles.
Assemble the Mini Pies:

Place half of the circles on the prepared baking sheet. Spoon a small amount of peach filling into the center of each circle, leaving a border around the edges.
Take the remaining circles and cut a lattice pattern or small slits in the center for ventilation. Place these on top of the filled circles.
Seal the edges with a fork by pressing down around the edges.
Apply Egg Wash:

Brush the tops of the mini pies with the beaten egg to achieve a golden crust.
Bake:

Bake in the preheated oven for 20–25 minutes or until the pies are golden brown and flaky.
Cool and Serve:

Allow the mini pies to cool slightly before serving.
Enjoy these flaky, golden peach pies!

01/21/2025

Title: Mini Pineapple Upside-Down Cakes

Recipe:

Ingredients:

For the Topping:

1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
6 pineapple rings, cut into smaller pieces or sized for mini cakes
6 maraschino cherries
For the Cake Batter:

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/3 cup pineapple juice
Instructions:

Prepare the Topping:

Preheat oven to 350°F (175°C) and grease a muffin tin.
Pour 1 teaspoon of melted butter into each muffin cup, then sprinkle 1 teaspoon of brown sugar over the butter.
Place a piece of pineapple in each muffin cup and top with a maraschino cherry.
Prepare the Cake Batter:

In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually mix in the dry ingredients, alternating with the pineapple juice, until just combined.
Assemble and Bake:

Spoon the batter evenly over the pineapple topping in the muffin tin. Smooth the tops with a spatula.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Invert:

Let the cakes cool in the pan for 5 minutes, then carefully run a knife around the edges. Invert the muffin tin onto a tray or plate to release the cakes.
Serve:

Serve warm or at room temperature. These mini pineapple upside-down cakes are perfect for parties or individual servings!

01/21/2025

Title: Sticky Toffee Cake with Butterscotch Glaze

Recipe:

Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup pitted dates, chopped
1 cup boiling water
1 tsp baking soda (for soaking dates)
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
For the Butterscotch Glaze:

1 cup brown sugar
1/2 cup unsalted butter
1/2 cup heavy cream
1 tsp vanilla extract
Instructions:

Prepare the Cake:

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small bowl, combine chopped dates, boiling water, and 1 tsp baking soda. Let sit for 10 minutes, then mash the mixture with a fork.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the mashed date mixture. Mix until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly.
Make the Butterscotch Glaze:

In a saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture is smooth and starts to thicken (about 3-4 minutes). Remove from heat and stir in vanilla extract.
Assemble the Cake:

While the cake is still warm, pour the butterscotch glaze over the top, letting it seep into the cake.
Serve:

Slice and serve warm for the ultimate sticky toffee experience. This cake pairs beautifully with vanilla ice cream or whipped cream!

01/21/2025

Title: Strawberry Cheesecake Layer Cake

Recipe:

Ingredients:

For the Strawberry Cake Layers:

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup fresh strawberry puree
1/2 cup buttermilk
1 tbsp vanilla extract
1-2 drops red food coloring (optional)
For the Cheesecake Layer:

2 cups cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Strawberry Glaze:

1 cup powdered sugar
2-3 tbsp strawberry puree
1/2 tsp vanilla extract
For Garnish:

Fresh strawberries
Instructions:

Prepare the Strawberry Cake Layers:

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and strawberry puree.
Gradually add the dry ingredients, alternating with buttermilk, mixing until smooth. Add food coloring if desired.
Pour the batter into the prepared pans and bake for 25-30 minutes. Let cool completely.
Prepare the Cheesecake Layer:

Preheat oven to 325°F (165°C) and grease a 9-inch round pan.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until combined.
Pour the mixture into the pan and bake for 40-45 minutes, or until set. Let cool and refrigerate for at least 2 hours.
Make the Strawberry Glaze:

In a bowl, whisk powdered sugar, strawberry puree, and vanilla extract until smooth. Adjust the consistency with more puree if needed.
Assemble the Cake:

Place one strawberry cake layer on a serving plate. Top with the cheesecake layer, then place the second strawberry cake layer on top.
Drizzle the strawberry glaze over the cake, letting it drip down the sides.
Garnish:

Decorate with fresh strawberries for a stunning presentation.
Serve:

Slice and enjoy this delightful combination of strawberry cake and creamy cheesecake!

01/21/2025

Title: Cookies and Cream Cinnamon Rolls

Recipe:

Ingredients:

For the Dough:

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm milk (110°F/45°C)
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
2 large eggs
1/2 tsp salt
For the Filling:

1/2 cup unsalted butter, softened
3/4 cup crushed chocolate sandwich cookies (e.g., Oreos)
1/2 cup granulated sugar
2 tbsp cocoa powder
For the Cream Cheese Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
For Topping:

Additional crushed chocolate sandwich cookies
Chopped chocolate chunks
Instructions:

Prepare the Dough:

In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5 minutes until frothy.
In a large bowl, mix flour, sugar, salt, softened butter, eggs, and yeast mixture. Knead until the dough is smooth and elastic (about 8 minutes).
Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Prepare the Filling:

In a bowl, mix softened butter, crushed cookies, sugar, and cocoa powder into a spreadable paste.
Assemble the Rolls:

Roll the dough into a large rectangle (about 12x18 inches). Spread the filling evenly over the surface.
Roll the dough tightly into a log and cut into 12 even pieces. Place the rolls in a greased 9x13-inch baking dish. Cover and let rise for another 30 minutes.
Bake:

Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make the Glaze:

Beat cream cheese until smooth, then add powdered sugar, vanilla extract, and milk until the glaze reaches a pourable consistency.
Decorate the Rolls:

Drizzle the cream cheese glaze over the warm rolls. Top with additional crushed cookies and chocolate chunks.
Serve:

Serve warm and enjoy these indulgent, cookies-and-cream-inspired cinnamon rolls!

01/21/2025

Title: Classic Cinnamon Rolls with Vanilla Glaze

Recipe:

Ingredients:

For the Dough:

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
1/3 cup unsalted butter, softened
2 large eggs
1/2 tsp salt
For the Filling:

1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 tbsp ground cinnamon
For the Vanilla Glaze:

1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Instructions:

Prepare the Dough:

In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Let sit for 5 minutes until frothy.
In a large bowl, combine flour, sugar, salt, softened butter, eggs, and the yeast mixture. Knead until smooth and elastic (8-10 minutes by hand or 5 minutes in a stand mixer).
Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours, or until doubled in size.
Prepare the Filling:

In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined.
Roll and Fill the Dough:

Roll the dough into a large rectangle (about 12x18 inches). Spread the filling evenly over the dough.
Roll the dough tightly from one long side to the other, forming a log. Cut into 12 equal slices.
Bake the Cinnamon Rolls:

Arrange the rolls in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Glaze and Serve:

Drizzle the glaze over the warm cinnamon rolls. Serve and enjoy these soft and gooey treats!

01/21/2025

Title: Cherry Sweet Rolls with Cream Cheese Glaze

Recipe:

Ingredients:

For the Dough:

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm milk (110°F/45°C)
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
2 large eggs
1/2 tsp salt
For the Filling:

1/2 cup cherry pie filling
1/4 cup granulated sugar
1 tsp cinnamon
For the Cream Cheese Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
For Garnish:

Whole maraschino cherries
Additional cherry syrup (optional)
Instructions:

Prepare the Dough:

In a small bowl, combine warm milk, yeast, and 1 tsp of sugar. Let sit for 5 minutes until foamy.
In a large mixing bowl, combine flour, sugar, salt, softened butter, eggs, and the yeast mixture. Knead until a smooth dough forms (about 8-10 minutes by hand or 5 minutes in a stand mixer).
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (1-1.5 hours).
Roll and Fill:

Roll the risen dough into a large rectangle (about 12x18 inches).
Spread the cherry pie filling evenly over the dough. Sprinkle with sugar and cinnamon.
Roll the dough tightly into a log and cut into 12 equal slices.
Bake:

Arrange the rolls in a greased baking dish. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Prepare the Glaze:

In a bowl, beat cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Decorate:

Drizzle the cream cheese glaze over the warm rolls. Top each roll with a whole maraschino cherry and drizzle with additional cherry syrup, if desired.
Serve:

Serve warm and enjoy these delightful, fruity sweet rolls!

01/21/2025

Title: Red Velvet Cake with Cream Cheese Frosting and Mini Chocolate Chips

Recipe:

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
2 tbsp red food coloring
For the Cream Cheese Frosting:

1 cup cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
For Garnish:

1 cup mini chocolate chips
Instructions:

Prepare the Cake:

Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Mix in oil, eggs, and vanilla extract until well combined.
Add red food coloring to the buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Mix until smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Make the Frosting:

In a large bowl, beat cream cheese and butter together until smooth.
Gradually add powdered sugar and vanilla extract, beating until creamy and fluffy.
Assemble the Cake:

Spread the cream cheese frosting evenly over the cooled cake.
Garnish:

Sprinkle mini chocolate chips generously over the frosting.
Serve:

Slice and enjoy this moist, chocolatey, and rich red velvet dessert!

01/21/2025

Title: Moist Banana Bread with Cinnamon Glaze

Recipe:

Ingredients:

For the Banana Bread:

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1/4 cup sour cream
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
For the Cinnamon Glaze:

1 cup powdered sugar
2 tbsp milk
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
2 tbsp chopped walnuts (for garnish)
Instructions:

Prepare the Banana Bread:

Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
Mix in mashed bananas, sour cream, and vanilla extract until well combined.
Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in walnuts if using.
Bake:

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cinnamon Glaze:

In a small bowl, whisk together powdered sugar, milk, cinnamon, and vanilla extract until smooth.
Glaze the Banana Bread:

Drizzle the cinnamon glaze over the cooled banana bread. Sprinkle with chopped walnuts for garnish.
Serve:

Slice and enjoy this moist and flavorful banana bread!

01/21/2025

Title: Caramel Banana Pudding Parfaits

Recipe:

Ingredients:

For the Pudding:

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 cup heavy cream, whipped
For the Layers:

2-3 ripe bananas, sliced
2 cups vanilla wafers, crushed
1 cup caramel sauce
For Garnish:

Whipped cream
Extra crushed vanilla wafers
Drizzle of caramel sauce
Instructions:

Prepare the Pudding:

In a mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes).
Gently fold in the whipped cream to create a light and fluffy pudding mixture.
Assemble the Parfaits:

In individual serving cups, layer crushed vanilla wafers at the bottom.
Add a layer of pudding, followed by banana slices.
Drizzle caramel sauce over the bananas.
Repeat the layers (crushed wafers, pudding, bananas, caramel) until the cup is filled.
Add the Toppings:

Top with a swirl of whipped cream, more crushed vanilla wafers, and a final drizzle of caramel sauce.
Chill and Serve:

Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!

01/21/2025

Title: Chocolate-Chunk Red Velvet Ice Cream Cake

Recipe:

Ingredients:

For the Cake Base:

1 box red velvet cake mix (or homemade red velvet cake recipe)
Ingredients as per cake mix instructions (eggs, oil, water)
For the Ice Cream Layer:

2 cups vanilla ice cream, softened
1/2 cup mini chocolate chunks or chips
For the White Chocolate Ganache:

1/2 cup white chocolate chips
1/4 cup heavy cream
For Garnish:

Additional chocolate chunks or chips
Instructions:

Prepare the Cake Base:

Bake the red velvet cake according to the package or recipe instructions in a round or bundt cake pan.
Allow the cake to cool completely.
Add the Ice Cream Layer:

Once the cake has cooled, scoop softened vanilla ice cream into the spaces or on top of the cake. Smooth the surface with a spatula.
Sprinkle the chocolate chunks evenly over the ice cream layer.
Place in the freezer to set for 2-3 hours or until firm.
Make the Ganache:

Heat heavy cream in a small saucepan until just simmering.
Pour the hot cream over the white chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
Assemble the Cake:

Remove the cake from the freezer and drizzle the white chocolate ganache over the top.
Garnish with additional chocolate chunks for extra texture.
Serve:

Let sit for 5-10 minutes at room temperature before slicing and serving. Enjoy this indulgent, frozen dessert!

01/21/2025

Title: Chocolate-Covered Pecan Delights
Recipe:
Ingredients:
For the Filling:

1 cup pecan halves
1/2 cup caramel sauce (store-bought or homemade)
1/4 tsp sea salt
For the Chocolate Coating:

2 cups dark or semi-sweet chocolate chips
1 tbsp coconut oil (optional, for a smoother finish)
For Garnish:

Whole pecan halves (one for each piece)
Instructions:
Prepare the Filling:

Toast the pecan halves lightly in a dry skillet over medium heat for 2–3 minutes, until fragrant. Let cool.
In a bowl, mix the pecans with caramel sauce and a sprinkle of sea salt. Stir to coat each piece thoroughly.
Shape the Delights:

Scoop a small portion of the caramel-coated pecans onto a lined baking sheet, forming mounds. Use about a tablespoon per mound.
Place in the freezer for 20 minutes to firm up.
Melt the Chocolate:

In a microwave-safe bowl or using a double boiler, melt the chocolate chips with the coconut oil until smooth. Stir frequently to avoid burning.
Coat the Delights:

Using a fork, dip each frozen caramel-pecan mound into the melted chocolate, ensuring it's fully coated. Tap off any excess chocolate.
Place back onto the lined baking sheet.
Add Garnish:

While the chocolate is still wet, press a whole pecan half onto the top of each chocolate-coated mound for a decorative touch.
Set the Coating:

Refrigerate the chocolates for 20–30 minutes or until the chocolate has fully hardened.
Serve and Enjoy:

Arrange the chocolate-covered pecan delights on a decorative tray and serve as a sweet treat for any occasion.
These luxurious pecan delights are perfect for gifting or as an indulgent dessert addition!

Layers of Love: Cake Recipes

01/21/2025

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