preppy kitchen cake

A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and there&#x27;s some creamy Swiss meringue buttercream to cap it all off. 

Tiramisu Cake

cake flour (175 grams)

milk

(room

tsp almond extract

tsp vanilla extract

sugar

tsp baking powder

tsp table salt

unsalted butter (softened but still cool)

sour cream

(room temperature)

sea salt

unsalted butter (room temperature)

instant espresso

brandy

coffee

tbsp coffee liqueur

mascarpone cheese (at room temperature)

cocoa powder

chocolate espresso beans

Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.

In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.

Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.

Distribute the batter evenly between the two pans.

Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.

Invert the cakes onto a wire rack to cool completely.

For the Cake:

Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.

Whisk in the milk slowly.

Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.

Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).

Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.

Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.

For the Filling:

Add egg whites, sugar and salt in a bowl.

Give the mixture a brief whisk.

Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.

Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.

Transfer the bowl to a stand mixer with a paddle attachment.

While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.

You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).

For the Swiss Meringue Buttercream:

Mix the coffee, brandy, and liqueur. Set to the side.

For the Syrup:

Cut cake layers in half

Transfer cooled, mascarpone custard to a piping bag.

Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).

Pipe the mascarpone filling on top and dust with cocoa powder.

Place next layer on top. Repeat until all layers have been added.

Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a “naked” look but that buttercream is so delicious you&#x27;ll probably want a nice thick layer!

Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).

Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip. Any Star tip will do though.

For the Assembly:

A moist and delightful funfetti cake filled with cheerful sprinkles, coated in creamy Italian buttercream and topped with a white chocolate ganache. Say hello to your new favorite cake! Might just be the cutest birthday cake ever!

Funfetti Cake

all-purpose flour (213 grams)

sugar (200 grams)

tsp baking soda (2 grams)

tsp baking powder (4 grams)

unsalted butter (176 grams, room temperature)

tsps vanilla extract

sour cream (120 milliliters)

milk (120 milliliters)

kosher salt

tbsp white chocolate chips

candy melts (100 grams)

heavy cream

sugar (304 grams)

water (80 milliliters)

unsalted butter (456 grams, room temperature)

cream of tartar

unsalted butter (445 grams, room temperature)

lb confectioners sugar (907 grams)

tsp milk

vanilla

pink food coloring

sprinkles (55 grams)

tsp salt

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use cake strips on my pans for more even baking as well. Sift the dry ingredients together in a large bowl.&nbsp;Sift the dry ingredients together in a large bowl.

Mix the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.

Pour the batter into the buttered and floured pans.&nbsp;

Bake at 340 for about 30-35 minutes or until the centers are springy to the touch.

In a stand mixer fitted with a whisk attachment, beat the room temperature egg whites, 2 dashes of cream of tartar, a dash of salt and 1/3 cup of sugar until soft peaks form.

In a medium saucepan add 1 cup sugar and 1/3 cup water then place on low heat.

Stir constantly until sugar melts and becomes clear. Maintain at medium high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately. Run mixer until meringue is room temperature.

Switch to a paddle attachment. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency. Add vanilla at this stage. Mix, then transfer to a piping bag.

For the Italian Buttercream:

Beat the butter until light and fluffy. Add the confectioners&#x27; sugar, salt, milk, vanilla and mix. Divide into 2 batches. 

Add pink food coloring to one batch. Mix until a desired color is reached. Fold in sprinkles to both. &nbsp;&nbsp;

Transfer into 4 piping bags. Add a pink bag and a white bag to one piping bag and snip off the tip.&nbsp;

For the Funfetti Buttercream:

Chop up the candy melts. Transfer to a bowl. Melt candy melts, white chocolate and cream in the microwave until smooth.&nbsp;

Allow to sit for a couple of minutes and then whisk until there are no lumps. You might have to pop into the microwave for 20 seconds on half power if there are bits of unmelted chocolate.

Add in a drop of pink food coloring (I use AmeriColor soft gel food coloring). The color will lighten slightly when the ganache cools. Transfer to a piping bag.&nbsp;

For the Ganache:

Pipe the pink/white buttercream between each cake layer. Use the individual bags of pink and white to alternate a piped crumb coat. Smooth out with an offset spatula. Chill for about 10 minutes.

Pipe the Italian meringue buttercream on the outside of the cake. Smooth out.

Chill for another 10 min.&nbsp;Add a skirt of confetti sprinkles to the bottom of the cake.

Add ganache to the top of the cake. Smooth to create a drip look. Let the ganache cool.&nbsp;

Pipe dollops of Italian meringue buttercream around the edge with an 869 tip.&nbsp;

https://www.youtube.com/watch?v=wIgVD0rVRmo

How to Make Funfetti Cake

Full Recipe: https://preppykitchen.com/funfetti-cake-2/

This funfetti cake is a total crowd-pleaser! Ultra-moist vanilla cake filled with sprinkles inside and out, covered in creamy Italian meringue buttercream and topped with a soft pink ganache. This might be the ultimate birthday cake. Hope you get a chance to whip one up ASAP!

How to Make Funfetti Cake

Simply the best chocolate cake I've ever had. Rich, ultra moist, fluffy and that chocolate buttercream is just divine!

Chocolate Cake

buttermilk

eggs

vegetable oil

tbs vanilla extract

all-purpose flour ((360 grams))

tbs baking soda

tsp kosher salt ((5.7 grams))

lb confectioner's sugar (680 grams)

unsalted butter (room temperature (338 grams))

heavy whipping cream

Cocoa powder

tsp vanilla (optional (5 milliliters))

tsp espresso (optional (5 milliliters))

salt

semi-sweet chocolate ((45 grams))

cacao nibs (or chopped chocolate (about 60 grams))

Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.

Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

Add the wet ingredients into a large bowl and whisk together.

Add the wet ingredients the dry ingredients.&nbsp;

Whisk to combine then mix on low for about a minute.

Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350F (176C) or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.

Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

In a small bowl combine the semi-sweet chocolate with 2 tbs of cream then microwave for 40 secs on half power. Stir to combine then set aside.&nbsp;

Whip the butter for about 2 minutes using a paddle attachment (in a stand-up mixer).

Add the ¼ cup of cocoa powder, and the salt then mix to combine.

Scrape the bowl down and beat in the confectioner’s sugar slowly.

Beat in the cream. You may add the optional vanilla and espresso at this step. 

Mix until you have a nice, even consistency.

Beat in the melted and cooled chocolate ganache.&nbsp;

For the Chocolate Buttercream:

Pipe chocolate buttercream between each layer.

Pipe the buttercream on the outside of the cake. Smooth with a bench scraper and offset spatula.

Add a smooth coat of chocolate buttercream to the surface of the cake.&nbsp;

&nbsp;Use an 869 tip to pipe dollops on top.

&nbsp;Press cocoa nibs to the bottom of the cake (or the entire side, if desired).

https://www.youtube.com/watch?v=3r3tpxzn5t8

My Chocolate Cake is beyond moist, you could LITERALLY leave it out on the counter for several days and it would still be luscious. This is the BEST chocolate cake recipe and garanteed the please all the chocolate cake lovers out there! 
The surprise favorite for me on this cake was the cacao nibs. For those of you who have not been exposed to these little delights, they're pure, unprocessed chocolate aka they're very crunchy and chocolatey (not sweet at all). They contrast with the buttercream nicely and prevent the cake from being cloying.

Full Recipe: https://preppykitchen.com/ultimate-chocolate-cake/

I've made this cake many times and filmed on two separate occasions. So you might notice that I bake a 6 inch cake but decorate an eight inch one. I often love to make a smaller cake make a batch of cupcakes with the extra batter. Just to be clear though the recipe makes 3 nice eight inch cake layers!

#chocolatecake 

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Amazing Chocolate Cake

A decadent cake with brown butter cake layers and rich dulce de leche buttercream!&nbsp;

Dulce de leche cake

sugar (303 grams)

tsp baking soda (heaping)

tsp baking powder (heaping)

tsp kosher salt

brown butter

whole milk (120 milliliters, room temperature or warm)

tbsp vanilla extract

vanilla bean paste

dulce de leche (14 oz can (see instructions to make your

confectioners sugar (sifted)

tsp kosher salt (heaping)

Preheat oven to 345 degrees F. Butter and three four 6-inch pans. I use damp cake strips on my pans for even baking.

In a saucepan over medium heat, melt the butter and stir. Cook until the butter has browned and turns into a golden color. Pour the butter into a bowl and transfer to the fridge to bring it to room temperature. Keep an eye on the consistency while it’s in the fridge and stir frequently. Take it out when it congeals.

Sift the dry ingredients together in a large bowl, including sugar.

Beat the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined.

Divide the mixture evenly into the buttered cake pans. Add damp baking strips.

Bake for about 30-35 minutes or until the centers are springy to the touch.

Let the layers cool in the cake pans for about 4 min, then dump them out onto a wire cooling rack.

How to Make Dulce De Leche:

To make your own dulce de leche, remove the wrapper from a can of sweetened condensed milk.

Place the can upside down in a large pot and submerge with water until about 2 inches above the lid.

Watch the water level to make sure it doesn’t drop past the lid. The can must be fully submerged throughout the entire process.

Bring it to a boil, then turn down to a very low heat.

Simmer for 1 hour.

Flip the can in the water and simmer for another hour.

In a stand mixer fitted with a paddle attachment, beat butter on low speed until fluffy.

Sift the confectioners sugar.

Add a few cups of sugar and beat. Add the remaining.

Reserve about 1-2 cup of the white buttercream for the piped rope.

Add the dulce de leche and mix until you get the right consistency. If it’s softer than you want it to be, add more confectioners sugar. Add salt.&nbsp;

For the Dulce de Leche Buttercream:

To pipe the rope pattern, transfer the reserved white buttercream to a piping bag fitted with an 869 tip or an open star tip.

Transfer the rest of the dulce de leche buttercream to a piping bag.

Pipe buttercream and a drizzle of pure dulce de leche between each layer.

Pipe a layer to the sides. Smooth with a bench scraper and offset spatula until completely smooth.

Chill the cake for about 25-35 minutes or until the buttercream is stiff. Add another layer of buttercream. Smooth with a bench scraper and offset spatula.

With the white buttercream, pipe up and pull out diagonally. Repeat the process with a small overlap to create a rope look.

https://www.youtube.com/watch?v=cizsZVnI2l8

How to Make Dulce de Leche Cake
Full recipe: https://preppykitchen.com/dulce-de-leche-cake-2/

Brown butter vanilla cake covered in silky dulce del leche buttercream. This cake is soo good! For those not in the know, dulce de leche is a milk-based caramel. You can buy it pre-made or make it by simmering a can of sweetened condensed milk for a few hours, which is really easy. It tastes creamy and has lots of caramel flavor but isn’t too sweet. It’s delicious mixed into a buttercream with a bit of salt!
So dulce de leche is one of my favorite flavors to work with! The rich and creamy caramel textures work perfectly with my everyday buttercream. But I do want to be real with you and let you know that you can’t add too much of the dulce de leche to the buttercream as it is gooey by nature and will cause your icing to become runny, delicious but unstable. So follow the recipe and if your buttercream begins to run add a skewer through the cake layers and pop it into the fridge to chill. Once it’s set continue icing the cake. By the way this would make an amazing and very easy sheet cake!

How to Make Dulce De Leche Cake

Super-moist vanilla cake wrapped in strawberry buttercream and topped with buttercream roses. This cake is delicious even if it isn't your child's birthday!

Top 10 preppy kitchen cake recipes from across the web

The most viewed preppy kitchen cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tiramisu Cake

Funfetti Cake

Chocolate Cake

Dulce de leche cake

Smash Cakes

Lemon Blueberry Cake

Lavender Cake

Shag Cake

Dulce de leche cake

Dulce de leche cake

Top 10 preppy kitchen cake recipes from across the web

The most viewed preppy kitchen cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tiramisu Cake

Funfetti Cake

Chocolate Cake

Dulce de leche cake

Smash Cakes

Lemon Blueberry Cake

Lavender Cake

Shag Cake

Dulce de leche cake

Dulce de leche cake

The most viewed preppy kitchen cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine