- 1 package yellow cake mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 stick butter (1/2 cup), melted
- 1 8-ounce package cream cheese, room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 stick butter (1/2 cup), melted
- 4 cups powdered sugar
- Heat oven to 350 degrees.
- In a bowl, combine cake mix, 2 eggs, 1 teaspoon vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
- Spray 9-inch by 3-inch round cake pan or a 9×13 pan with baking spray or use a piece of parchment in the bottom of the pan.
- Press cake mixture into bottom of prepared pan and get as flat as possible.
- Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
- Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
- Pour cream cheese mixture over cake mixture.
- Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
- Allow to cool before serving.
For the Cake
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) butter, softened
- 4 eggs
- 1 (18.25 oz.) box Duncan Hines butter golden cake mix
- 2/3 cup water
Additional Ingredients for the Cake
- 2 cups milk
- 1 box (3.4 oz.) Jello banana cream instant pudding and pie filling mix
- 4-5 bananas, peeled and sliced
- 1 container (8 oz.) Cool Whip, thawed
- 12-16 oz. bacon, cooked, crumbled and drained
For the Glaze
- 1/4 cup creamy peanut butter
- 5 Tablespoons milk
- Preheat oven to 325° F. Spray a 9×13-in. baking pan with cooking spray and set aside.
- In a large bowl, cream the 1/2 cup peanut butter and butter with an electric mixer.
- Add eggs, one at a time, mixing until just combined.
- Add half of the cake mix and 1/3 cup of water. Mix until just combined.
- Add remaining cake mix and remaining 1/3 cup of water; mix until just combined.
- Pour batter evenly into the prepared baking pan.
- Bake for 30-35 minutes or until cake tests done.
- Remove from the oven and with the handle end of a wooden spoon, poke holes all over the cake. There is not a set number of holes, but you will want plenty for the pudding to fill.
- In a medium bowl, combine the instant pudding mix and milk.
- Pour the pudding mixture over the cake, trying to fill the holes the best you can. You may need to use the back of a spoon to help spread the pudding mix and fill the holes.
- Top with the sliced bananas.
- Evenly spread the Cool Whip over the cake.
- Sprinkle the crumbled bacon over the top.
- In a small microwave-safe bowl, combine the 1/4 cup creamy peanut butter and 5 tablespoons milk. Microwave in 10 seconds intervals until smooth, stirring between each time.
- Carefully pour the mixture into a small zip-top bag and snip a small piece off one of the corners. Drizzle the peanut butter glaze over the top of the cake.
- Cover and refrigerate the cake for at least four hours before serving.
Yellow cake soaked in cheesecake pudding and salted caramel, topped with Cool Whip and a salted caramel swirl.
- 1 – 9×13 yellow cake, prepared (box mix or homemade)
- 3.4 oz. instant pudding mix, cheesecake flavored
- 1 1/2 cups milk
- 1/2 cup salted caramel sauce (I love Smuckers Salted Caramel Sundae Sauce)
- 8 ounces Cool Whip
- More salted caramel sauce to drizzle over top
- Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.
- Whisk together the pudding mix, milk, and 1/2 cup salted caramel sauce until smooth. Immediately pour mixture over the cake, aiming to fill the holes as best as possible.
- Cover and chill for about an hour.
- Spread Cool Whip on top and drizzle with more salted caramel sauce (use a knife to swirl the caramel sauce into the Cool Whip). Cover and chill for an additional 3 hours (or longer).
The term sheet cake reminds me of grocery stores. It conjures up bakeries with fluorescent lighting and dry yellow cake with tooth-achingly sweet buttercream balloons piped on top. It shouldn’t, though: A sheet pan is an excellent shape for baking a cake. It’s perfect (and easy to slice) for a crowd, still looks festive in its scale, and is far less complicated to assemble than a layer cake.
This particular cake recipe is one of the best things I’ve baked lately. As a fervent lover of all things almond, I was thrilled to uncover a cake that tasted nutty but not overpoweringly so. The cake is airy and light, falling somewhere in between the texture of a chiffon cake and a classic yellow layer cake.
Almond extract and almond meal give it that nuttiness; the almond meal also helps to keep the cake a moist so it doesn’t dry out (although I recommend eating it the day you bake it).Baking the cake in a 9- x 13-inch pan gives it that festive, jumbo party cake feeling, but you could easily use standard round cake pans if you prefer. And while choices for frosting are, of course, endless, I strongly recommend you give this curious one a try.
Instead of a classic buttercream method, this frosting using a cooked flour technique. You’ll whisk together flour and milk until it thickens, then let it cool until it’s just warm. In the meantime, you’ll beat together softened butter, almond extract, and granulated sugar until very light and fluffy. It looks ready, but you’ll continue to beat it as you add the warm flour mixture a spoonful at a time. With each spoonful, the frosting whips into an airier, silkier cloud.
The result is a buttercream that less sweet, dense, and rich than most, with a whipped, almost mousse-like texture that pairs perfectly with such a delicate cake.
Try it, and prepare to be impressed by how easy it is to bake something so elegant and sophisticated. Top it with fresh berries, poached pears, or toasted coconut for an excellent go-to party dessert.
For the cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup butter, at room temperature
- 1 1/3 cups sugar
- 3 eggs
- 1/2 teaspoon almond extract
- 3/4 cup milk
- 1/3 cup almond flour or meal
- Preheat your oven to 350°F.
- Grease and flour a 9″ x 13″ cake pan.
- Whisk together the flour and baking powder; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, until each is well-incorporated.
- Add the almond extract and mix well.
- Add the flour mixture and the milk in three additions, alternating between each.
- Mix until the batter comes together.
- Mix in the almond flour.
- Pour the batter into your prepared pan and smooth with a spatula to level the top.
- Bake for 20-25 minutes, or until a tester inserted in the middle comes out clean.
- Let the cake cool completely in the pan before frosting.
For the frosting
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 1 cup sugar
- 1/2 teaspoon almond extract
- Add the milk, flour, and salt to a medium saucepan and whisk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and just begins to boil (about 5 minutes).
- Remove from heat and let cool for 10 minutes until the mixture is warm but not hot. (If the mixture is too warm, it’ll melt the butter in the next step.)
- With an electric mixer, beat the butter with the sugar and almond extract until very light and fluffy.
- Add the warm milk mixture, one spoonful at a time, until the frosting gets pillowy and smooth.
- Frost the cooled cake and serve!
- 1 1/2 cups sugar
- Scant 1 cup cake flour (not self-rising)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ounce semisweet chocolate, grated (about 1/2 cup)
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Chocolate Hazelnut Anglaise
- Preheat oven to 350 degrees. Place oven rack in center.
- Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt.
- Add grated chocolate; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form.
- With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form.
- Add vanilla and almond extracts; beat to combine.
- Remove from mixer.
- Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined.
- Pour into a nonstick angel food?cake pan. Tap pan on counter to remove any air bubbles.
- Bake until cake springs back when depressed with a finger, 30 to 35 minutes.
- Cool, inverted, 1 hour before removing pan.
- Serve with chocolate hazelnut anglaise.
Chocolate Hazelnut Anglaise
- 1/2 cup sugar
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split and scraped
- Pinch of salt
- 2 tablespoons Nutella
- Prepare an ice bath; set aside.
- In a medium bowl, whisk together 1/4 cup sugar and egg yolks; set aside.
- In a medium saucepan over medium-high heat combine remaining 1/4 cup sugar, heavy cream, milk, vanilla bean with scrapings, and salt. Bring just to a simmer.
- Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, continue to add milk mixture, about 1/2 cup at a time, until it has all been added.
- Pour mixture back into saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon, 1 to 5 minutes.
- Pour through a fine-mesh sieve into a medium bowl, set over ice bath.
- Whisk in Nutella; stir occasionally until cool.
- Cover, and transfer to refrigerator until completely chilled, at least one hour and up to overnight.
Chocolate Angel Food Cake is delightfully light and fluffy and will be a real treat for chocolate lovers. Top with powdered sugar and strawberries and you have a guilt-free dessert.
- 1 1/2 cups egg whites (about 10)
- 3/4 cup cake flour
- 1 1/2 cups plus 2 tablespoons sugar, divided
- 1/4 cup baking cocoa
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Chocolate Fluff Frosting
- 2 cups heavy whipping cream
- 1 cup sifted confectioners’ sugar
- 1/2 cup baking cocoa
- Dash salt
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick.
- Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
- For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.
Yield: 12 servings.