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cakes/ DESSERT

Hawaiian Wedding Cake

I love this recipe!!! Everyone I have made this cake for always ask me to make it again. One individual only eats sweets once a year and the cake that is asked for is this cake.

Make this recipe the next time you want to wow your guests.

The perfect choice for any party, a wedding or a birthday party!

Prep Time: 25 minutes | Cook Time: 30-40 minutes | Servings: 14

Ingredients:

For the cake:

2 C. All purpose flour

1 C. Granulated sugar

½ C. Brown sugar

2 large eggs

1 tsp. Baking powder

1 Can of crushed pineapple in juice not drained (20 oz.)

1 C. Chopped walnuts

1 C. Shredded coconut

1 tsp. Cinnamon

Pinch nutmeg

1 tsp. Vanilla extract

For the icing:

1 ½ C. Heavy whipping cream

8 oz. Cream cheese softened

1 C. Granulated sugar

1 tsp. Vanilla extract

Toasted shredded coconut

How to make Hawaiian Wedding Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the ingredients for the cake to a mixing bowl, and beat until completely combined.

a. adding Granulated sugar

b. Adding Baking powder

c. Adding crushed pineapple

d. Adding Chopped walnuts

e. Adding Shredded coconut

f. Adding Cinnamon

Step 3. Pour the batter into a well-greased 9×13 baking dish.

Step 4. Bake for 30-40 minutes, or until browned and cooked completely through.

Step 5. Let the cake cool completely.

Step 6. When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.

Step 7. Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.

Step 8. Fold the heavy whipping cream into the icing mixture until combined.

Step 9. Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.

Enjoy!

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Hawaiian Wedding Cake

Yield:
14
Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
1 hour

Print

Hawaiian Wedding Cake

Ingredients

  • 2 C. All purpose flour
  • 1 C. Granulated sugar
  • ½ C. Brown sugar
  • 2 Large eggs
  • 1 tsp. Baking powder
  • 1 Can of crushed pineapple in juice not drained (20 oz.)
  • 1 C. Chopped walnuts
  • 1 C. Shredded coconut
  • 1 tsp. Cinnamon
  • Pinch nutmeg
  • 1 tsp. Vanilla extract
  • 1 ½ C. Heavy whipping cream
  • 8 oz. Cream cheese softened
  • 1 C. Granulated sugar
  • 1 tsp. Vanilla extract
  • Toasted shredded coconut

Instructions

  • Preheat the oven to 350 degrees.
  • Add the ingredients for the cake to a mixing bowl, and beat until completely combined.
  • Pour the batter into a well greased 9x13 baking dish.
  • Bake for 30-40 minutes, or until browned and cooked completely through.
  • Let the cake cool completely.
  • When ready, beat the heavy whipping cream in a mixing bowl until it forms stiff peaks, and set aside.
  • Add the rest of the ingredients for the icing to a mixing bowl, and beat until smooth and creamy.
  • Fold the heavy whipping cream into the icing mixture until combined.
  • Spread the icing on the cake in an even layer, and top with the toasted coconut flakes.
Nutrition Information:

Yield: 14
Serving Size: 1

Amount Per Serving:
Calories: 488Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 151mgCarbohydrates: 63gNet Carbohydrates: 0gFiber: 3gSugar: 46gSugar Alcohols: 0gProtein: 6g

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cakes/ DESSERT

Mississippi Mud Cake

This MISSISSIPPI MUD CAKE would be perfect to serve for guests!!

It’s soooo gooey, marshmallow-y, and delicious!

My grandmother used to make this once we pay her visit, but with pecans on top

Prep Time: 25 minutes | Cook Time: 25 minutes | Servings: 16

Ingredients:

For the cake:

1 C. Butter unsalted and softened

1 ½ C. Granulated sugar

1 ½ C. All-purpose flour

½ C. Cocoa powder

4 large eggs

2 tsp. Vanilla extract

1 C. Chopped pecans

4 C. Mini Marshmallows

For the icing:

16 oz. Confectioners sugar

½ C. Whole milk

½ C. Cocoa powder

¼ C. Butter unsalted and softened

How to make Mississippi Mud Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Beat together the butter and sugar for the cake in a mixing bowl.

Step 3. Add in the flour, cocoa powder, eggs, and vanilla extract until well combined.

a.

b.

c.

Step 4. Fold in the chopped pecans.

Step 5. Spread the batter in an even layer in a well greased 9×13 baking dish.

Step 6. Bake for 25 minutes until cooked completely through.

Step 7. Immediately pour the marshmallows on top of the cake when removed from the oven and let them sit. Once they are soft and melted, spread them evenly over the top of the cake.

Step 8. Mix together the ingredients for the icing until smooth and creamy.

a.

b.

Step 9. Spread the icing over the top of the cooled cake, and serve.

Enjoy!

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Mississippi Mud Cake

Yield:
16
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes

Print

Mississippi Mud Cake

Ingredients

  • 1 C. Butter unsalted and softened
  • 1 ½ C. Granulated sugar
  • 1 ½ C. All purpose flour
  • ½ C. Cocoa powder
  • 4 Large eggs
  • 2 tsp. Vanilla extract
  • 1 C. Chopped pecans
  • 4 C. Mini Marshmallows
  • 16 oz. Confectioners sugar
  • ½ C. Whole milk
  • ½ C. Cocoa powder
  • ¼ C. Butter unsalted and softened

Instructions

  • Preheat the oven to 350 degrees.
  • Beat together the butter and sugar for the cake in a mixing bowl.
  • Add in the flour, cocoa powder, eggs and vanilla extract until well combined.
  • Fold in the chopped pecans.
  • Spread the batter in an even layer in a well greased 9x13 baking dish.
  • Bake for 25 minutes until cooked completely through.
  • Immediately pour the marshmallows on top of the cake when removed from the oven and let them sit. Once they are soft and melted, spread them evenly over the top of the cake.
  • Mix together the ingredients for the icing until smooth and creamy.
  • Spread the icing over the top of the cooled cake, and serve.
Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 484Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 85mgSodium: 34mgCarbohydrates: 71gNet Carbohydrates: 0gFiber: 2gSugar: 55gSugar Alcohols: 0gProtein: 5g

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cakes/ DESSERT

Lemon Cake to Die For

This cake is ridiculously simple to make and takes no time at all to bake.

Whether you are hosting a baby shower, bridal shower, Easter dinner, or just want a delicious dessert; this easy lemon cake recipe is sure to be a crowd-pleaser.

This Lemon Cake is super moist and flavorful.

You can make this easy homemade lemon cake for all your parties and get-togethers! It will win over any crowd.

Prep Time: 15 minutes | Cook Time: 30-35 minutes | Servings: 12

Ingredients:

For the cake:

1 Box Yellow cake mix

1 Box Lemon instant pudding mix

⅔ C. Oil

⅔ C. Water

4 large eggs

1 tsp. Vanilla extract

For the glaze:

2 C. Confectioners sugar

2 Tbsp. Butter unsalted and melted

2 Tbsp. Heavy whipping cream

¼ C. Lemon juice

How to make Lemon Cake to Die For:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add all of the ingredients for the cake to a mixing bowl, and beat until well combined.

a.

b.

c.

Step 3. Layer the cake batter into a well-greased 9×13 baking dish and bake 30-35 minutes until cooked through.

Step 4. In a mixing bowl, combine the ingredients for the glaze until smooth and creamy.

a.

b.

c.

Step 5. Pour the glaze over the warm cake and distribute evenly.

Step 6. Allow the cake to cool and glaze to harden before serving.

Enjoy!

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Lemon Cake to Die For

Yield:
12
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes

Print

Lemon Cake to Die For

Ingredients

  • 1 Box Yellow cake mix
  • 1 Box Lemon instant pudding mix
  • ⅔ C. Oil
  • ⅔ C. Water
  • 4 Large eggs
  • 1 tsp. Vanilla extract
  • 2 C. Confectioners sugar
  • 2 Tbsp. Butter unsalted and melted
  • 2 Tbsp. Heavy whipping cream
  • ¼ C. Lemon juice

Instructions

  • Preheat the oven to 350 degrees.
  • Add all of the ingredients for the cake to a mixing bowl, and beat until well combined.
  • Layer the cake batter into a well greased 9x13 baking dish and bake 30-35 minutes until cooked through.
  • In a mixing bowl, combine the ingredients for the glaze until smooth and creamy.
  • Pour the glaze over the warm cake and distribute evenly.
  • Allow the cake to cool and glaze to harden before serving.
Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 415Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 71mgSodium: 378mgCarbohydrates: 59gNet Carbohydrates: 0gFiber: 1gSugar: 38gSugar Alcohols: 0gProtein: 4g

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cakes/ RECIPES

Easiest Pineapple Cake

Super yummy Pineapple Cake! It’s very easy and fast!

Great flavor! Fantastic Pineapple Cake.

My mom used to make this Pineapple Cake for us when I was a child! It’s very good!

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 12

Ingredients for Easiest Pineapple Cake:

For the cake:

2 C. All purpose flour

2 C. Granulated sugar

2 Large eggs

1 tsp. Baking soda

1 tsp. Vanilla extract

1 Can (20oz) Crushed pineapple in 100% juice undrained

1 C. Chopped nuts (optional)

For the icing:

½ C. Butter softened

8 oz. Cream cheese softened

1 tsp. Vanilla extract

1 ½ C. Powdered sugar

Chopped nuts for garnish

How to make Easiest Pineapple Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add all of the ingredients for the cake with the exception of the nuts to a mixing bowl, and beat on high until smooth.

a.

b.

c.

d.

e.

Step 3. Fold in the nuts, and layer the batter in the bottom of a well greased 9×13 baking dish.

a.

b.

Step 4. Bake for 40 minutes, or until cooked through.

Step 5. Let the cake cool to room temperature.

Step 6. Mix together the ingredients for the icing until smooth and creamy.

a.

b.

Step 7. Ice the top of the cake and garnish with chopped nuts before serving.

Enjoy!

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Easiest Pineapple Cake

Yield:
12
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes

Print

Easiest Pineapple Cake

Ingredients

  • For the cake:
  • 2 C. All purpose flour
  • 2 C. Granulated sugar
  • 2 Large eggs
  • 1 tsp. Baking soda
  • 1 tsp. Vanilla extract
  • 1 Can (20oz) Crushed pineapple in 100% juice undrained
  • 1 C. Chopped nuts (optional)
  • For the icing:
  • ½ C. Butter softened
  • 8 oz. Cream cheese softened
  • 1 tsp. Vanilla extract
  • 1 ½ C. Powdered sugar
  • Chopped nuts for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • Add all of the ingredients for the cake with the exception of the nuts to a mixing bowl, and beat on high until smooth.
  • Fold in the nuts, and layer the batter in the bottom of a well greased 9x13 baking dish.
  • Bake for 40 minutes, or until cooked through.
  • Let the cake cool to room temperature.
  • Mix together the ingredients for the icing until smooth and creamy.
  • Ice the top of the cake and garnish with chopped nuts before serving.
Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 510Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 70mgSodium: 287mgCarbohydrates: 72gFiber: 2gSugar: 53gProtein: 7g

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Easy cakes from Sweet Pea’s Kitchen:
Amazing Strawberry Pound Cake
Banana Cream Cheesecake
Strawberry-Banana Cheesecake Salad

The post Easiest Pineapple Cake appeared first on Sweet Pea’s Kitchen.

cakes/ DESSERT

Bailey’s Irish Cream Chocolate Cheesecake

Bailey’s Irish Cream Cheesecake with a thick Oreo cookie crust and topped with chocolate ganache and chocolate curls.

In honor of St. Patrick’s Day next week, I’m bringing you a mind-blowing Bailey’s Irish Cream Cheesecake that you just have to make. It’s creamy, chocolatey, Irish Cream spiked deliciousness

If you’ve never baked a cheesecake before, promise me you’ll give this recipe a try! It isn’t difficult and you get incredible results. Just be sure to bring all of the ingredients to room temperature before you start.

This will guarantee that the ingredients will blend easily with one another and you won’t over mix it.

The cheesecake is baked in a gentle water bath to keep the texture silky, creamy, and crack free. I highly recommend that you check your springform pan for leaks before you begin this recipe. Nothing is worse than having water seep into your cheesecake and ruining all of your hard work. Just double wrap aluminum foil around the up the sides of the springform pan and set in a roasting pan with water halfway up the sides of the springform pan. Make sure that the pan is watertight.

Many recipes will tell you to bake a cheesecake until the cheesecake is set but wobbly in the center, however, I find the best way to check for doneness is to insert an instant-read thermometer into the center of the cheesecake. You’ll know the cheesecake is done when the thermometer registers 145 to 150 degrees.

The cheesecake is then cooled slowly in the water bath until the water is just warm.

Ingredients:

For the Crust:

1 1/2 cups crushed Oreos cookies (about 8 ounces)

3 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan

For the Cheesecake:

3 (8 ounce) packages cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes

1/8 teaspoon salt

1 1/4 cups white sugar

1/4 cup unsweetened cocoa powder

3 tablespoons all-purpose flour

3 large eggs, room temperature

1/2 cup sour cream, room temperature

1/2 cup Bailey’s Irish Cream

For the Chocolate Ganache:

1/2 cup heavy cream

4 ounces dark chocolate

Shaved chocolate for serving, optional

How to make Bailey’s Irish Cream Chocolate Cheesecake:

Step 1. Preheat oven to 350 degrees F. Brush the sides and bottom of a 9-inch springform pan with ½ tablespoon of melted butter.

Step 2. In the bowl of a food processor fitted with the metal blade, process Oreos into fine crumbs. With the machine running, drizzle melted butter and process until combined and butter is evenly divided. Press into the bottom of a 9 inch spring-form pan. Bake in preheated oven for 10 minutes; set aside to cool on wire rack. Increase oven temperature to 450 degrees.

Step 3. Bring about 4 quarts water to simmer in stockpot (for the water bath).

Step 4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed to break up and soften, about 1 minute.

Step 5. Scrape beater and bottom and sides of bowl with spatula. Add salt and sugar and beat at medium-low speed until combined, about 1 minute; scrape bowl. Add cocoa powder and flour and beat at medium speed until combined, about 45 seconds; scrape down bowl.

Step 6. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add sour cream and Bailey’s and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

Step 7. Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 hour. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.

Step 8. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

Step 9. To make the ganache, place the chocolate chips and heavy cream in a 2 cup glass measuring cup. Microwave on HIGH, stirring every 30 seconds, until smooth. Let cool to room temperature. Pour over the top of the cheesecake and sprinkle with chocolate shavings if desired. Refrigerate until set. Let stand at room temperature for 20 minutes before serving.

Enjoy!

Yum!

What’s your favorite type of cheesecake?

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Bailey’s Irish Cream Chocolate Cheesecake

Yield:
One-9inch cheesecake, serving 12 to 16
Cook Time:
9 hours 20 minutes
Total Time:
9 hours 20 minutes

Bailey’s Irish Cream Cheesecake with a thick Oreo cookie crust and topped with chocolate ganache and chocolate curls.

Print

Bailey’s Irish Cream Chocolate Cheesecake

Ingredients

  • 1 1/2 cups crushed Oreos cookies (about 8 ounces)
  • 3 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
  • 3 (8 ounce) packages cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
  • 1/8 teaspoon salt
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup Bailey's Irish Cream
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate
  • Shaved chocolate for serving, optional

Instructions

  • Preheat oven to 350 degrees F. Brush the sides and bottom of a 9-inch springform pan with ½ tablespoon of melted butter.
  • In the bowl of a food processor fitted with the metal blade, process Oreos into fine crumbs. With the machine running, drizzle melted butter and process until combined and butter is evenly divided. Press into the bottom of a 9 inch spring-form pan. Bake in preheated oven for 10 minutes; set aside to cool on wire rack. Increase oven temperature to 450 degrees.
  • Bring about 4 quarts water to simmer in stockpot (for the water bath).
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed to break up and soften, about 1 minute. Scrape beater and bottom and sides of bowl with spatula. Add salt and sugar and beat at medium-low speed until combined, about 1 minute; scrape bowl. Add cocoa powder and flour and beat at medium speed until combined, about 45 seconds; scrape down bowl.
  • Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add sour cream and Bailey's and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
  • Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 hour. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.
  • Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
  • To make the ganache, place the chocolate chips and heavy cream in a 2 cup glass measuring cup. Microwave on HIGH, stirring every 30 seconds, until smooth. Let cool to room temperature. Pour over the top of the cheesecake and sprinkle with chocolate shavings if desired. Refrigerate until set. Let stand at room temperature for 20 minutes before serving.

Notes

Source: adapted from Gimmie Some Oven, Originally adapted from Allrecipes

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 Even More Good Desserts

Brown Sugar Pecan Rolls Breadis sweet, sticky, and oh so yummy! Whether you eat them for breakfast, brunch, or dessert they’re a tasty treat everyone will want more of.

Pumpkin Spice Doughnuts, They are so tasty and much easier to make than you may think! No frying required! Pumpkin donuts are easy to make for breakfast!

Pumpkin Bread with maple icing, The cool, crisp air, the gorgeous trees, and all things PUMPKIN!

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cakes

Coconut Layered Cake

Mmm… Layered Coconut Cake

This was my birthday cake every year my mom made us our favorite dinner and cake this was mine now I have to make this yum

I take a slice of cake and a cup of

Ingredients:

Coconut Cake:

2 box of white cake mix

6 large Egg whites

2 C water

2/3 C canola oil

3- 9inch round cake pans

1 – 10inch round cake board

Coconut Rum Frosting:

1 1/2 C unsalted butter, softened

3 1/2 C powdered sugar

3-5 tbsp heavy whipping cream

2 tsp coconut extract

½ C coconut Rum

1 medium piping bag with star tip

4 C Coconut (2 8oz bags of sweetened coconut)

How to make Coconut Layered Cake:

Step 1. Preheat oven to 350 and spray cake pans with pam baking spray

Step 2. Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth

Step 3. Divide the cake batter into the 3 cake pans

Step 4. Place into the oven and back for 28-32 minutes or until a toothpick comes out clean

Step 4. Allow to cool completely

Frosting directions:

Step 1. Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks

Building the Cake directions :

Step 1. Place one cake layer onto the cake board and cut the dome off the cake to make an even layer

Step 2. Repeat step with other two layers

Step 3. Scoop 1 C of white frosting onto the bottom layer and spread evenly

a.

b.

c.

Step 4. Place the second cake layer on top

Step 5. Repeat steps with third layer

a.

b.

Step 6. Use the remaining coconut frosting and frost the entire cake

Step 7. Using the coconut, cover the entire cake in the coconut

Enjoy!

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Coconut Layered Cake

Print

Coconut Layered Cake

Ingredients

  • 2 box of white cake mix
  • 6 large Egg whites
  • 2 C water
  • 2/3 C canola oil
  • 3- 9inch round cake pans
  • 1 - 10inch round cake board
  • 1 1/2 C unsalted butter, softened
  • 3 1/2 C powdered sugar
  • 3-5 tbsp heavy whipping cream
  • 2 tsp coconut extract
  • ½ C coconut Rum
  • 1 medium piping bag with star tip
  • 4 C Coconut (2 8oz bags of sweetened coconut)

Instructions

  • Preheat oven to 350 and spray cake pans with pam baking spray
  • Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth
  • Divide the cake batter into the 3 cake pans
  • Place into the oven and back for 28-32 minutes or until a toothpick comes out clean
  • Allow to cool completely
  • Using a standing mixer, beat all ingredients, except the coconut, until combined and smooth but stiff with peaks
  • Place one cake layer onto the cake board and cut the dome off the cake to make an even layer
  • Repeat step with other two layers
  • Scoop 1 C of white frosting onto the bottom layer and spread evenly
  • Place the second cake layer on top
  • Repeat steps with third layer
  • Use the remaining coconut frosting and frost the entire cake
  • Using the coconut, cover the entire cake in the coconut

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cakes/ DESSERT

Easy Lemon Blueberry Breakfast Cake Recipe

Moist, delicious lemon blueberry coffee cake is mindblowing good.

The aroma of baking the lemon blueberry dessert will make you drool and wish that time could go faster.

The tangy flavors of the lemon coffee cake will leave you begging for more.

Ingredients:

Topping Ingredients:

⅓ c light brown sugar

⅓ C sugar

1 tbsp ground cinnamon

1 tbsp unsalted sweet cream butter, melted

Coffee Cake Ingredients:

3 C flour

1 tbsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

¼ tsp kosher salt

1 ¾ C buttermilk

1 C brown sugar

1 C sugar

3 large eggs

½ C unsalted sweet cream butter, melted

1 C fresh blueberries

1 small lemon zested

Lemon Icing ingredients:

1 C powdered sugar

1 large lemon, juiced and zested

2 tbsp milk

How to make Easy Lemon Blueberry Breakfast Cake Recipe:

Step 1. Using a small bowl, mix topping ingredients together until combined

Step 2. Set aside

Step 3. Preheat oven to 350 and spray a 9×13 baking dish with pam baking spray

Step 4. Using a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt

a.

b.

c.

Step 5. Using a large bowl, whisk together the buttermilk, brown sugar, sugar, eggs, and butter until combined

Step 6. Gradually mix the wet ingredients into the dry ingredients until combined

Step 7. Fold in the fresh blueberries and lemon zest

Step 8. Pour the batter into the baking pan

Step 9. Sprinkle the topping onto the top of the batter and bake for 40-50 minutes or until a toothpick comes out clean

Step 10. Allow cooling for 20 minutes

Step 11. Using a small bowl, whisk all ingredients for the icing until combined

Step 12. If the icing is lumpy, whisk in 1-2 tbsp milk

Step 13. Drizzle over the coffee cake and serve

Enjoy!

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Easy Lemon Blueberry Breakfast Cake Recipe

Print

Easy Lemon Blueberry Breakfast Cake Recipe

Ingredients

  • ⅓ c light brown sugar
  • ⅓ C sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp unsalted sweet cream butter, melted
  • 3 C flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • 1 ¾ C buttermilk
  • 1 C brown sugar
  • 1 C sugar
  • 3 large eggs
  • ½ C unsalted sweet cream butter, melted
  • 1 C fresh blueberries
  • 1 small lemon zested
  • 1 C powdered sugar
  • 1 large lemon, juiced and zested
  • 2 tbsp milk

Instructions

  • Using a small bowl, mix topping ingredients together until combined
  • Set aside
  • Preheat oven to 350 and spray a 9x13 baking dish with pam baking spray
  • Using a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt
  • Using a large bowl, whisk together the buttermilk, brown sugar, sugar, eggs, and butter until combined
  • Gradually mix the wet ingredients into the dry ingredients until combined
  • Fold in the fresh blueberries and lemon zest
  • Pour the batter into the baking pan
  • Sprinkle the topping onto the top of the batter and bake for 40-50 minutes or until a toothpick comes out clean
  • Allow to cool for 20 minutes
  • Using a small bowl, whisk all ingredients for the icing until combined
  • If the icing is lumpy, whisk in 1-2 tbsp milk
  • Drizzle over the coffee cake and serve

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cakes/ DESSERT

Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake! Fluffy, moist, dense pound cake

So moist, with all that caramel flavor!!

Looks scrumptious!

Prep Time: 25 minutes | Cook Time: 1 hour 30 minutes | Servings: 12

Ingredients:

For the cake:

1 ½ C. Butter unsalted and softened

1 C. Granulated sugar

2 C. Brown sugar

5 large eggs

3 C. All-purpose flour

1 tsp. Baking powder

1 tsp. Vanilla extract

1 C. Milk

1 C. Toffee chips

1 C. Chopped pecans

For the caramel sauce:

1 Can sweetened condensed milk

1 C. Brown sugar

3 Tbsp. Butter unsalted

1 tsp. Vanilla extract

How to make Brown Sugar Caramel Pound Cake:

Step 1. Preheat the oven to 325 degrees.

Step 2. Add the butter, granulated sugar, and brown sugar to a mixing bowl and beat until fluffy and creamy.

a.

b.

Step 3. Mix the eggs into the bowl one at a time until smooth.

Step 4. Place the flour, baking powder, milk, and vanilla extract in the bowl and beat until just combined.

a.

b.

c.

Step 5. Fold the pecans and toffee chips into the batter.

a.

b.

Step 6. Grease the inside of a bundt pan and fill it with the batter. Smooth the top out and bake for 1 hour and 30 minutes, or until cooked completely through.

Step 7. Remove the cake from the oven, turn it over and allow to cool on a rack.

Step 8. When the cake has cooled, add the evaporated milk and 1 cup of brown sugar to a saucepan over medium-high heat on the stove. Bring the mixture just to a boil and then reduce to simmer for 8-10 minutes.

a.

b.

Step 9. Remove the mixture from the heat and stir in the butter and vanilla extract.

Step 10. Drizzle the sauce while still hot over the cooled cake and serve.

Enjoy!

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Brown Sugar Caramel Pound Cake

Yield:
12
Prep Time:
25 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 55 minutes

Print

Brown Sugar Caramel Pound Cake

Ingredients

  • 1 ½ C. Butter unsalted and softened
  • 1 C. Granulated sugar
  • 2 C. Brown sugar
  • 5 large eggs
  • 3 C. All-purpose flour
  • 1 tsp. Baking powder
  • 1 tsp. Vanilla extract
  • 1 C. Milk
  • 1 C. Toffee chips
  • 1 C. Chopped pecans
  • 1 Can sweetened condensed milk
  • 1 C. Brown sugar
  • 3 Tbsp. Butter unsalted
  • 1 tsp. Vanilla extract

Instructions

  • Preheat the oven to 325 degrees.
  • Add the butter, granulated sugar, and brown sugar to a mixing bowl and beat until fluffy and creamy.
  • Mix the eggs into the bowl one at a time until smooth.
  • Place the flour, baking powder, milk, and vanilla extract in the bowl and beat until just combined.
  • Fold the pecans and toffee chips into the batter.
  • Grease the inside of a bundt pan and fill it with the batter. Smooth the top out and bake for 1 hour and 30 minutes, or until cooked completely through.
  • Remove the cake from the oven, turn over and allow to cool on a rack.
  • When the cake has cooled, add the evaporated milk and 1 cup of brown sugar to a saucepan over medium-high heat on the stove. Bring the mixture just to a boil and then reduce to simmer for 8-10 minutes.
  • Remove the mixture from the heat and stir in the butter and vanilla extract.
  • Drizzle the sauce while still hot over the cooled cake and serve.
Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 809Total Fat: 42gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 169mgSodium: 139mgCarbohydrates: 102gFiber: 2gSugar: 74gProtein: 8g

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cakes/ DESSERT

Amazing Strawberry Pound Cake

This fruity cake can be served for dessert or breakfast!

Deliciously moist and flavorful, this Cake is a treat that has a fruity and sweet glaze and satisfies all the familly.

ense, moist cake studded with fresh strawberries and topped with strawberry icing! Great cake for parties!

Prep Time: 10 minutes

Cook Time: 45 minutes – 1 hour

Servings: 16

Ingredients:

1 C. Butter softened

2 large eggs

1 ½ C. Granulated sugar

1 tsp. Vanilla

2 C. All-purpose flour

1 tsp. Ground almonds

⅓ C. Milk

1 C. Quartered strawberries

¼ C. Water

How to make Amazing Strawberry Pound Cake:

Step 1. In a mixing bowl, beat together the butter and sugar until fluffy and smooth.

Step 2. Mix in the eggs one at a time until fully incorporated.

Step 3. Alternate adding the flour with the milk until well combined.

a. adding flour

b. adding milk

Step 4. Blend in the vanilla and ground almonds.

a. adding vanilla

b. adding ground almonds

Step 5. Fold in the quartered strawberries and water until incorporated well.

a. adding strawberries

b. adding water

Step 6. Spread the batter evenly between two well-greased loaf pans.

Step 7. Bake for 45 minutes to an hour until cooked through.

Step 8. Let cool before serving.

Enjoy!

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Amazing Strawberry Pound Cake

Yield:
16
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes

Print

Amazing Strawberry Pound Cake

Ingredients

  • 1 C. Butter softened
  • 2 Large eggs
  • 1 ½ C. Granulated sugar
  • 1 tsp. Vanilla
  • 2 C. All purpose flour
  • 1 tsp. Ground almonds
  • ⅓ C. Milk
  • 1 C. Quartered strawberries
  • ¼ C. Water

Instructions

  • In a mixing bowl, beat together the butter and sugar until fluffy and smooth.
  • Mix in the eggs one at a time until fully incorporated.
  • Alternate adding the flour with the milk until well combined.
  • Blend in the vanilla and ground almonds.
  • Fold in the quartered strawberries and water until incorporated well.
  • Spread the batter evenly between two well-greased loaf pans.
  • Bake for 45 minutes to an hour until cooked through.
  • Let cool before serving.
  • Enjoy!
Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 248Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 104mgCarbohydrates: 32gNet Carbohydrates: 0gFiber: 1gSugar: 19gSugar Alcohols: 0gProtein: 3g

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Check my favorite Recipes Below:

Grandma’s Apple Dumplings

Chocolate Brownie Cake

Million Dollar Spaghetti Casserole

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cakes/ RECIPES

Key Lime Bundt Cake

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Servings: 10
Yield: 1 – 9 inch Bundt cake

This cake tastes fabulous! It’s original!

I love Key Lime anything! It was delightful!

Ingredients for Key Lime Bundt Cake:

1 15.25 oz box white cake mix
1 3.4 oz box instant vanilla pudding
4 large eggs
1/2 C sour cream
1/2 C sugar
3/4 C canola oil
3/4 C lime juice
1 tsp pure vanilla extract
1 9inch bundt cake

Cream cheese frosting:

12 ounces cream cheese, softened
4 C powdered sugar
1 tsp pure vanilla extract
1/4 tsp kosher salt
Zest of key limes to garnish

How to make Key Lime Bundt Cake:

Step1: Preheat oven to 350 degrees and spray your bundt pan with baking spray, set aside

Step2: Using a standing mixer, combine cake mix, pudding, eggs, sour cream, sugar, oil, key lime juice and vanilla and beat until combined

Step3: Pour into a bundt pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean when poking the center

Step4: Allow to cool completely on the counter before removing from the pan

Cream Cheese Frosting

Step1: Combine all ingredients in your standing mixer and beat on high until smooth.

Step2: Beat in a few more tbsp of milk to allow the frosting to become almost lava like and pour smoothly out of a spoon

Step3: Place a wire rack over a cookie sheet and pour the frosting over the bundt cake

Step4: Sprinkle with key lime zest if desired

Enjoy! 

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Key Lime Bundt Cake

Yield:
1 – 9 inch Bundt cake
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes


Ingredients

  • 1 15.25 oz box white cake mix
  • 1 3.4 oz box instant vanilla pudding
  • 4 large eggs
  • 1/2 C sour cream
  • 1/2 C sugar
  • 3/4 C canola oil
  • 3/4 C lime juice
  • 1 tsp pure vanilla extract
  • 1 9inch bundt cake
  • Cream cheese frosting
  • 12 ounces cream cheese, softened
  • 4 C powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • Zest of key limes to garnish

Instructions

1. Preheat oven to 350 degrees and spray your bundt pan with baking spray, set aside

2. Using a standing mixer, combine cake mix, pudding, eggs, sour cream, sugar, oil, key lime juice and vanilla and beat until combined

3. Pour into a bundt pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean when poking the center

4. Allow to cool completely on the counter before removing from the pan

CREAM CHEESE FROSTING

1. Combine all ingredients in your standing mixer and beat on high until smooth.

2. Beat in a few more tbsp of milk to allow the frosting to become almost lava like and pour smoothly out of a spoon

3. Place a wire rack over a cookie sheet and pour the frosting over the bundt cake

4. Sprinkle with key lime zest if desired

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 761Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 120mgSodium: 396mgCarbohydrates: 96gFiber: 1gSugar: 79gProtein: 8g

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The post Key Lime Bundt Cake appeared first on Sweet Pea’s Kitchen.