Cakes | Stephanie's Slice Of Life

Category: Cakes
- Pineapple Upside Down Cake
  
  Posted at 11:48 am by StephMo
  
  Feb 1st
  
  In keeping with my goal to try as many vintage recipes as I can from my Mom’s old Betty Crocker cookbook (Steph and Betty), I decided to give this cake a try. I don’t believe I have ever tried this type of cake, and to be honest I wasn’t sure if I would enjoy it. Well, I have been missing out! This cake is so delicious with a slight crunchy butter brown sugar edge. Wow!
  
  What makes it even better is the cake recipe is a one bowl recipe. I was worrying the cake wouldn’t come out of the pan or it wouldn’t look good, but it surprised me and was actually quite easy to make.
  
  Let’s get baking!
  
  Ingredients:
  
  1 1/4 cups flour
  
  1 cup sugar
  
  1 1/2 tsp baking powder
  
  1/2 tsp salt
  
  3/4 cup milk
  
  1/3 cup shortening
  
  1 egg
  
  1 tsp vanilla
  
  1/4 cup butter
  
  1/2 cup brown sugar, packed
  
  Pineapple slices, drained
  
  Maraschino cherries
  
  Preheat oven to 350 degrees. Prepare the cake batter by combining all of the ingredients in a bowl of a stand up mixer, or a large mixing bowl. Beat on low speed for 30 seconds scraping constantly. Beat 3 minutes on high speed scraping the bowl occasionally.
  
  Set the batter aside.
  
  Melt 1/4 butter over low heat in a 9″ round layer cake pan. Once melted I turned the pan to coat the sides with the melted butter as well.
  
  Sprinkle the brown sugar evenly in the pan and pat it down.
  
  Place a pineapple ring in the center, and more rings around the edge. You could also cut the slices in half and be more creative if you choose.
  
  Insert a cherry into each pineapple slice.
  
  Top with the batter.
  
  Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  
  Loosen the sides of the cake carefully with a butter knife. Place a plate over the pan and flip. Keep the pan on the plate for a few minutes before removing.
  
  Serve warm. Yum!!!!
  
  Posted in Cakes, Pineapple Upside Down Cake | Tagged betty crocker pineapple upside down cake, cake recipe, food blog, food blogger, pineapple cake, pineapple upside down cake, stephanie's slice of life
- Hummingbird Cake
  
  Posted at 9:17 am by StephMo
  
  Aug 2nd
  A Hummingbird Cake isn’t one that many people have heard of, myself included until a few years ago. While I knew that a friend of mine always requests this on her birthday, I had never tried it and wasn’t even really sure what type of cake it was. I was thinking about baking something new and decided to give this cake a try, and I’m so glad I did!
  
  After looking on-line at different recipes I realized the base of the cake seemed very similar to the base of my favorite carrot cake recipe, so I decided to work off of that. The other main ingredients of a Hummingbird Cake are bananas, pineapple, and walnuts. My family has nut allergies so the walnuts were instantly eliminated from the ingredients. However, if you are not allergic I would imagine some chopped walnuts would make a delicious addition to the cake.
  
  Cake Ingredients:
  
  2 cups sugar
  
  3 extra large eggs (room temperature)
  
  1 1/3 cups vegetable oil
  
  1 tsp. vanilla
  
  2 cups flour (plus 1 tbsp)
  
  2 tsp. cinnamon
  
  2 tsp. baking soda
  
  1 1/2 tsp. salt
  
  8 oz. crushed pineapple, drained
  
  2 ripe bananas, mashed
  
  Grease and flour two round cake pans. Set aside.
  
  In a large mixing bowl beat the sugar, eggs, and oil on medium speed with an electric mixer for 2 minutes.
  
  In a separate bowl, sift together the flour, cinnamon, baking soda, and salt.
  
  Slowly add the dry ingredients to the wet ingredients and combine well with an electric mixer on low speed. The batter will be thick.
  
  In a third bowl mash together the bananas and pineapple. Stir in to the batter.
  
  Pour batter into prepared pans and bake for 10 minutes at 400 degrees. Reduce heat to 350 degrees and continue baking for 20-30 minutes or until toothpick comes out clean.
  
  Let cool on wire racks before removing from pans.
  
  Cream Cheese Frosting Ingredients:
  
  8 oz. block cream cheese, softened
  
  1/2 cup butter, softened
  
  1 1/2 tsp. vanilla
  
  3 1/2 cups confectioners sugar
  
  With an electric mixer on low speed cream the butter and cream cheese together.
  
  Add vanilla and combine.
  
  Add confectioners sugar and beat on medium speed until smooth.
  
  Start frosting!
  
  Once the cake is frosted keep refrigerated. Enjoy!
  Hummingbird Cake
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  2 cups sugar
  3 extra large eggs, room temperature
  1 1/3 cups vegetable oil
  1 tsp. vanilla
  2 cups flour
  2 tsp. cinnamon
  2 tsp. baking soda
  1 1/2 tsp. salt
  2 bananas, mashed
  8 oz. crushed pineapple, drained
  8 oz. block cream cheese, softened
  1/2 cup butter, softened
  1 1/2 tsp. vanilla
  3 1/2 cups confectioners sugar
  
  Instructions
  
  Preheat oven to 400 degrees. Grease and flour two round cake pans.
  In a large mixing bowl combine the sugar, eggs, and oil and beat on medium speed with an electric mixer for 2 minutes. Stir in the vanilla.
  In a separate bowl sift together the flour, cinnamon, baking soda, and salt.
  Slowly add the dry mixture to the wet mixture while beating on low speed with the electric mixer. The batter will be thick.
  In a third bowl mash together the bananas and pineapple. Stir in to the batter.
  Pour into prepared pans. Bake for 10 minutes at 400 degrees and reduce heat to 350 degrees. Continue baking for 20 – 30 minutes or until toothpick inserted comes out clean.
  Cool in pans on wire racks before frosting.
  For frosting, using an electric mixer on medium speed beat the butter and cream cheese until well mixed and smooth. Add the vanilla and beat just until combined. Beat in the powdered sugar until smooth.
  Posted in Cakes, Hummingbird Cake | Tagged banana cake, cake, cake recipe, cream cheese frosting, food blog, food blogger, hummingbird cake, hummingbird cake recipe, spice cake recipe, stephanies slice of life
- Chocolate Mint Cupcakes
  
  Posted at 3:32 pm by StephMo
  
  Jul 14th
  
  There are so many flavors that go hand in hand with chocolate, mint being one of them. My family loves that flavor combination and my son especially loves Andes Mints so of course I needed to make him an Andes Mint inspired cupcake. You could also make this into a sheet or layer cake if you so choose.
  
  As I’ve mentioned in previous blogs, this is the only chocolate cake recipe I ever use and it is the only one you will ever need. Trust me. Super easy to make and it comes out moist every time.
  
  Cake Ingredients:
  
  2 cups sugar
  
  1 3/4 cups flour
  
  3/4 cups cocoa powder
  
  1 tsp. salt
  
  1 1/2 tsp. baking powder
  
  1 1/2 tsp. baking soda
  
  2 eggs
  
  1 cup milk
  
  1/2 cup vegetable oil
  
  2 tsp. vanilla
  
  1 cup boiling water
  
  Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners. You could just grease the pan but liners are so much easier.
  
  Sift all of the dry ingredients together. As I always say, it is really important to sift the ingredients and not just mix, especially when using cocoa.
  
  Add the eggs, oil, milk, and vanilla and beat with an electric mixer on medium speed for two minutes while scraping the sides constantly.
  
  Add the water into the batter and mix well with a spoon or spatula, the batter will be very loose. The water must actually be boiling or the cake will not turn out properly. Fill each cupcake about 3/4 full and bake for approximately 18 minutes until a toothpick comes out clean.
  
  Cool cupcakes on a wire rack. Cool completely before frosting.
  
  Now for the Mint Buttercream Frosting!
  
  Ingredients:
  
  1 cup of butter, softened
  
  4 cups confectioners sugar
  
  2 tsp. mint extract
  
  3-4 tbsp. milk
  
  In a stand mixer or with a handheld mixer, beat the butter until smooth.
  
  Gradually add the confectioners sugar until well combined. It most likely won’t be smooth at this point.
  
  Add the mint extract and beat until combined.
  
  Add the milk and beat for 3-4 minutes. It is better to start with less milk and judge the consistency before adding more.
  
  I added some green food coloring as well and continued beating until well combined.
  
  You can spread or pipe your frosting on to the cupcakes. I added a sprinkle of Jimmies and an Andes Mint as well.
  
  Yum!
  
  Posted in Cakes, Chocolate Mint Cupcakes | Tagged chocolate cake, chocolate cake recipe, chocolate cupcakes, food blog, food blogger, mint buttercream frosting, mint buttercream frosting recipe, mint frosting recipe
- S’Mores Cupcakes
  
  Posted at 5:28 pm by StephMo
  
  Jul 8th
  
  Who doesn’t love sitting by a fire and toasting marshmallows until they are just right to make the perfect s’more. Chocolate, marshmallow, and graham crackers are such a perfect combination. Well, if you don’t have the fire or you just feel like having that amazing flavor combination how about a s’mores cupcake? I’ve also made a S’mores Pie and you can find that recipe in my Blog as well.
  
  I used my favorite chocolate cake recipe, as I always do, and added a marshmallow buttercream frosting. I used Fluff because that’s what we use in my house to make Fluffernutters. Fun fact, Fluff was actually created in Somerville, Ma.
  
  Anyway, let’s make some S’mores cupcakes!
  
  Cake Ingredients:
  
  2 cups sugar
  
  1 3/4 cups flour
  
  3/4 cups cocoa powder
  
  1 tsp. salt
  
  1 1/2 tsp. baking powder
  
  1 1/2 tsp. baking soda
  
  2 eggs
  
  1 cup milk
  
  1/2 cup vegetable oil
  
  2 tsp. vanilla
  
  1 cup boiling water
  
  Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners. You could just grease the pan but liners are so much easier.
  
  Sift all of the dry ingredients together. As I always say, it is really important to sift the ingredients and not just mix, especially when using cocoa.
  
  Add the eggs, oil, milk, and vanilla and beat with an electric mixer on medium speed for two minutes while scraping the sides constantly.
  
  Add the water into the batter and mix well with a spoon or spatula, the batter will be very loose. The water must actually be boiling or the cake will not turn out properly. Fill each cupcake about 3/4 full and bake for approximately 18 minutes until a toothpick comes out clean.
  
  Cool on a wire rack. Cool completely before frosting.
  
  This frosting is very sweet so if you aren’t a huge fan of really sweet things, you may want to play around with using less confectioner’s sugar.
  
  Marshmallow Frosting Ingredients:
  
  1/2 cup butter, softened
  
  7 oz. marshmallow fluff
  
  1 cup confectioner’s sugar
  
  1 tsp. vanilla extract
  
  With an electric mixer beat the butter and vanilla until fluffy. Beat in the confectioners sugar on high until well combined.
  
  Add the fluff and mix on high speed until it is completely incorporated with the buttercream frosting.
  
  I used a piping bag to frost the cupcakes and the recipe only frosts 9-10 cupcakes. It will frost more if you are spreading the frosting. This recipe can also be doubled.
  
  Once the cupcakes were frosted I crushed some graham crackers and sprinkled them on top. The final touch was a small Hershey bar.
  
  S’mores without the fire. Enjoy!
  
  Posted in Recipes, S'Mores Cupcakes | Tagged chocolate cake recipe, chocolate cupcakes, food blog, food blogger, marshmallow frosting recipe, s'mores, s'mores cupakes, s'mores cupcake recipe, smores
- Lemon Cake with Lemon Buttercream Frosting
  
  Posted at 9:25 am by StephMo
  
  Jun 15th
  
  I have been meaning to make a lemon cake for quite some time. Instead of trying to find a new recipe, I decided to take the yellow cake recipe I always use and tweak it a little. It came out moist and has a very subtle lemon flavor. Yum! I also love the combination of lemon and raspberry so I decided to add some raspberry preserves to the center.
  
  What I love most about this recipe is that it is a one bowl recipe. You just can’t beat delicious and one bowl!
  
  Cake Ingredients:
  
  2 1/4 cups flour
  
  1 1/2 cups sugar
  
  1/2 cup shortening
  
  3 1/2 tsp. baking powder
  
  1 tsp. salt
  
  1 cup milk
  
  2 tbsp. lemon juice
  
  1 – 2 tbsp. lemon rind
  
  3 large eggs
  
  Preheat oven to 350 degrees. Grease and flour two round cake pans. After greasing and flouring the pans I also put parchment paper on the bottoms of the pans, and greased and floured a second time.
  
  Squeeze and grate the lemons for the juice and rind. One tablespoon of rind give it a subtle lemon taste, if you prefer very lemony you may want to use 2 tablespoons.
  
  Combine all of the ingredients in a large mixing bowl.
  
  Using an electric mixer or stand mixer, beat on low speed for 30 seconds scraping the bowl constantly. Increase the speed to high and continue mixing for 3 minutes while scraping the bowl occasionally.
  
  Pour into prepared pans and bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. The pans I used took longer than regular 9″ round pans.
  
  Cool in pans, then transfer to a wire rack.
  
  Lemon Buttercream Frosting:
  
  Ingredients:
  
  1 cup butter, softened
  
  2 tbsp. lemon juice
  
  3 tbsp. milk
  
  4 cups confectioner’s sugar
  
  Beat butter with an electric mixer until smooth.
  
  Beat in lemon juice. Add confectioner’s sugar.
  
  When adding the milk I started by beating in 2 tbsp. to see the consistency. I added 1 more tbsp. and it was perfect.
  
  Continue beating on high for 2-3 minutes
  
  Now it’s time to frost the cake!
  
  As I mentioned previously, I put a layer of raspberry preserves between the two layers but you can also just put frosting.
  
  Delicious!
  
  Posted in Cakes, Lemon Cake with Lemon Buttercream Frosting | Tagged food blog, food blogger, lemon buttercream, lemon buttercream frosting, lemon cake, lemon cake recipe, stephanie's slice of life
- Chocolate Buttercream Frosting
  
  Posted at 3:14 pm by StephMo
  
  May 5th
  
  This frosting recipe as well as so many of my tried and true favorites, came out of my Betty Crocker cookbook. As did the yellow cake recipe that I frosted with this yummy frosting. The frosting is delicious and tastes like fudge!
  
  Ingredients:
  
  2/3 cup butter, softened
  
  6 cups confectioners sugar
  
  4 tsp. vanilla
  
  6 oz. unsweetened baking chocolate
  
  6 tbsp. milk
  
  Melt the baking chocolate and set aside to cool.
  
  In a stand mixer or with a hand mixer, beat the butter until smooth. Beat in the confectioners sugar and vanilla, it will be very lumpy.
  
  Add the melted chocolate and beat together, it will still be lumpy.
  
  Add the milk and beat on low/medium speed scraping the sides frequently. Continue to beat on medium/high speed for a few minutes until smooth while scraping the sides occassionally.
  
  If it seems too thick add more milk a tablespoon at a time. Now frost your cake!
  
  Posted in Cakes, Chocolate Buttercream Frosting, Recipes | Tagged cake recipe, chocolate buttercream frosting, chocolate buttercream frosting recipe, chocolate frosting recipe, food blogger, frosting, frosting recipe, stephanie's slice of life
- Robin’s Nest Coconut Cake With Cream Cheese Frosting
  
  Posted at 10:52 am by StephMo
  
  Apr 6th
  
  I had seen a picture of this cute cake and decided to give it my own spin. I used my favorite white cake recipe from my trusty Betty Crocker cookbook and added some coconut. You don’t have to add the coconut, but it is so good in this cake! The cake is moist and has a nice thick dense consistency with the coconut.
  
  For the frosting I am more of a fan of cream cheese frosting, but you could use a buttercream frosting if you prefer. I have a wonderful vanilla buttercream recipe in another blog.
  
  As you can see I am not a professional cake decorator, but my cakes are delicious and to me that is the most important part. This cake is really not hard to make and whoever you serve it to will be very impressed.
  
  Cake Ingredients:
  
  2 1/4 cups flour
  
  1 2/3 cups sugar
  
  2/3 cup shortening
  
  1 1/4 cups milk
  
  3 1/2 tsps. baking powder
  
  1 tsp. salt
  
  1 tsp. vanilla
  
  5 large egg whites
  
  1 cup sweetened coconut
  
  Cream Cheese Frosting Ingredients:
  
  1/2 cup butter, softened
  
  8 oz. block cream cheese, softened
  
  1 1/2 tsp. vanilla
  
  3 1/2 cups confectioners sugar
  
  Blue food coloring
  
  Additional Ingredients:
  
  1/2 cup sweetened coconut
  
  Melting chocolate
  
  Egg candies
  
  Grease and flour three 6″ cake pans. I greased the pans, then added a layer of parchment paper on the bottoms, then greased again and floured. The pans I used are stainless and not non-stick so I wanted to be sure they came out perfectly.
  
  Combine all ingredients except egg whites in a large mixing bowl or stand mixer.
  
  Beat on low speed for 30 seconds scraping the bowl constantly. Continue mixing on high speed for 2 minutes scraping occassionally. With the stand mixture I let it go about a minute, turned it off and scraped, then continued for another minute.
  
  Add the egg whites and continue beating on high for two more minutes. Fold in 1 cup of coconut.
  
  Divide evenly between the three pans and bake at 350 degrees until toothpick inserted comes out clean. My pans took about 30 minutes.
  
  While the cakes were baking I toasted the coconut for the nest.
  
  In a small frying pan add the coconut and cook over low/medium heat stirring frequently until toasted. Set aside.
  
  When the cakes are done allow to cool for 10 minutes in the pans before transferring to wire racks. Cool completely.
  
  Once cakes are cool you can make the cream cheese frosting.
  
  Beat the butter and cream cheese with an electric mixer on medium speed until smooth. Beat in vanilla. Beat in confectioners sugar until smooth. Give the frosting a taste and see if you think it should be sweeter and if so, add a little more sugar to taste.
  
  Add a few drops of blue food coloring and combine well.
  
  On a cake stand start building the cake and adding frosting in between the layers.
  
  I normally have the rounded side of the cake be the top layer, but for this cake I had the flat side on the top. It was easier to make the nest this way.
  
  Once the cake is completely frosted it is time to splatter the chocolate!
  
  I used a few melting wafers for my splatter, but you can use whatever you normally use. Once the chocolate was melted I used a pastry brush and flicked the chocolate onto the cake. I also managed to flick the chocolate all over my walls so you may want to be a little more careful than I was.
  
  Now just build the nest!
  
  For the eggs I used Robin’s Egg candies and I used a toothpick and put a few dots on the eggs.
  
  Make sure to keep the cake refrigerated because of the cream cheese frosting. If you use buttercream you don’t need to.
  
  So, so delicious!!!
  
  Posted in Cakes, Recipes, Robin's Nest Cake | Tagged cake, cake recipe, cream cheese frosting recipe, easter baking ideas, easter cake, easter recipes, food blog, food blogger, nest cake, robins nest cake, stephanie's slice of life, white cake recipe
- Vanilla Buttercream Frosting
  
  Posted at 4:12 pm by StephMo
  
  Mar 18th
  I am not a huge fan of frosting and especially not a buttercream frosting, however, I am a fan of this frosting! It’s delicious! Very easy to make and worked well to decorate cupcakes.
  
  Ingredients:
  
  1 cup of butter, softened
  
  4 cups confectioners sugar
  
  3 tsp. vanilla
  
  4 tbsp. milk
  
  In a standing mixer or with a handheld mixer, beat the butter until smooth.
  
  Gradually add the confectioners sugar until well combined. It most likely won’t be smooth at this point.
  
  Add the vanilla and beat until combined.
  
  Add the milk and beat for 3-4 minutes.
  
  If you would like to color the frosting, add the food coloring and beat until well incorporated.
  
  Now frost!
  Vanilla Buttercream Frosting
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1 cup butter, softened
  3 tsp. vanilla
  4 cups confectioner's sugar, sifted
  4 tbsp. milk
  
  Instructions
  
  Beat butter until smooth with an electric mixer.
  Gradually add confectioner's sugar until well combined.
  Beat in vanilla. Add milk and continue mixing for 3 – 4 minutes.
  Add food coloring if desired and beat until well mixed.
  Posted in Cakes, Recipes, Vanilla Buttercream Frosting | Tagged buttercream frosting recipe, food blog, food blogger, frosting recipe, stephanie's slice of life, vanilla buttercream frosting recipe, vanilla frosting recipe
- Ricotta Cheesecake
  
  Posted at 5:08 pm by StephMo
  
  Jan 25th
  Whenever my daughter and I would get coffee at a local coffee shop she would always get a slice of their ricotta cheesecake. There was no crust, just the cheesecake and it was delicious. Of course this became something on our list of items to bake, which we did and it was also delicious. This cheesecake is not your typical cheesecake like the recipe I have shared before which you can find by clicking this link:
  
  https://stephaniessliceoflife.com/category/recipes/cake/chocolate-chip-cheesecake/
  
  The ricotta and lemon juice give it a distinct flavor difference as well as the fact that there isn’t a graham cracker crust.
  
  As you can see my cheesecake unfortunately cracked despite taking all the right steps to prevent cracking. To prevent the cheesecake from cracking you can either wrap the bottom of the springform pan with aluminum foil and place in another pan with about an inch of water in it, or place two 9″ pans of water on the rack below the cheesecake. I chose to do the two pans of water beneath the cheesecake, and I think next time I will try the other method. You also should not open the oven while it is cooking or while it is resting in the oven after it is turned off.
  
  Ingredients:
  
  2 8oz. blocks of cream cheese, softened
  
  16 oz. ricotta cheese
  
  1 1/2 cups sugar
  
  4 eggs
  
  1 tbsp. lemon juice
  
  1 tsp. vanilla
  
  3 tbsp. corn starch
  
  3 tbsp. flour
  
  1/2 cup butter, melted and cooled
  
  16 oz. sour cream
  
  Preheat oven to 350 degrees, and grease a springform pan.
  
  In a large mixing bowl combine the softened cream cheese and the ricotta cheese. Make sure the cream cheese is very soft so that there won’t be lumps. Mine was a little lumpy because my daughter didn’t realize this and the cream cheese was just not quite soft enough.
  
  Add the sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well.
  
  Stir in the sour cream until just combined, and pour into the springform pan.
  
  Right as you are about to place the cheesecake in the oven reduce the heat to 325 degrees. Place in the oven along with pans of water, or inside a pan of water as mentioned earlier.
  
  Bake for 1 1/2 hours without opening the oven. Shut off the oven but do not remove the cheesecake, keep it in the oven for an additional 2 hours also without opening the oven.
  
  Cool on the counter for another 1-2 hours before refrigerating. Refrigerate overnight before eating.
  
  The next day remove the springform part of the pan and it is ready to eat! You can eat it plain or with your choice of topping.
  
  I was going to mix some sugar with sliced strawberries to make a topping but we decided to play around with the strawberries a little and make Tanghulu strawberries, which are candied strawberries. You can see that the strawberries look glossier than normal. I also decided to shave some chocolate on top to somewhat hide the large crack.
  
  So yummy! Enjoy!
  Ricotta Cheesecake
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  16 oz. cream Cheese, softened
  16 oz. ricotta cheese
  1 1/2 cups sugar
  4 eggs
  1 tbsp. lemon juice
  1 tsp. vanilla
  3 tbsp. corn starch
  3 tbsp. flour
  1/2 cup butter, melted and cooled
  16 oz. sour cream
  
  Instructions
  
  Preheat oven to 350 degrees. Grease a springform pan.
  Combine the softened cream cheese and ricotta cheese in a large mixing bowl.
  Add sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well. Add sour cream until just mixed, do not over mix.
  Pour into the springform pan. Reduce heat to 325 degrees when putting in the oven and bake for 1 1/2 hours. Do not open oven. Shut off the oven but keep inside for an additional 2 hours, also without opening the oven.
  Cool on the counter for 1-2 hours, then refrigerate overnight before eating.
  Posted in Cakes, Recipes, Ricotta Cheesecake | Tagged cheesecake, cheesecake recipe, dessert recipes, food blog, food blogger, ricotta cheesecake, ricotta cheesecake recipe, stephanie's slice of life
- Pumpkin Roll
  
  Posted at 5:20 pm by StephMo
  
  Nov 23rd
  
  I had never made a pumpkin roll, or any type of roll for that matter and I was really excited to try it. I remember my mother making a chocolate roll I believe, but I never really paid attention to how she made it. I was surprised to read that you needed to roll the cake up in a towel, but you actually do. It makes sense when you think about it. If you were to wait for it to cool, it wouldn’t roll. If you were to roll it warm without the towel it would just stick together. You learn something new everyday!
  
  My son takes a remote cooking class through school and today’s recipe was this pumpkin roll, which I believe is the Libby’s pumpkin recipe. He was not as excited as I was, of course. Since it is a remote class I am always in the kitchen helping him cook and giving him little pointers if he needs them, and today was a learning day for me too! I will definitely make this recipe again because it was fairly easy, and delicious!
  
  I know I am supposed to let him do everything by himself, but since I wanted to blog about it I jumped in a little here and there.
  
  Ingredients:
  
  3/4 cup flour
  
  1/2 tsp. baking powder
  
  1/2 tsp. baking soda
  
  1/2 tsp. cinnamon
  
  1/2 tsp. ground cloves
  
  1/4 tsp. salt
  
  3 eggs
  
  1 cup sugar
  
  2/3 cup pumpkin
  
  1/4 cup powdered sugar for towel
  
  8 oz. cream cheese, softened
  
  1 cup powdered sugar, sifted
  
  6 tbsp. butter, softened
  
  1 tsp. vanilla
  
  Grease a 10″ x 15″ cooking sheet or jelly roll pan. Add parchment paper and grease and flour the paper. Not wax paper, which the original recipe calls for. Preheat the oven to 375 degrees.
  
  Combine the dry ingredients in a small mixing bowl and set aside.
  
  In a large mixing bowl beat together eggs and sugar, then beat in pumpkin until combined.
  
  Add the dry ingredients and mix well.
  
  It wasn’t easy taking pictures without his teaching noticing through the computer camera lol.
  
  Spread the batter evenly on the prepared pan, and bake for 13-15 minutes until the cake bounces back when touched.
  
  Sprinkle 1/4 cup of powdered sugar on to a kitchen towel. This will prevent the cake from sticking to the towel. My powdered sugar was really clumpy for some reason, next time I will sift the sugar onto the towel.
  
  The next part had me very confused, I must admit. How to get the cake onto the towel without breaking it. I just grabbed onto both edges of the cake while it was on the parchment paper and flipped quickly. Luckily it didn’t break!
  
  Then you start rolling up the cake in the towel. After it is rolled let it cool on a cooling rack for an hour.
  
  Prepare the frosting by beating the cream cheese and butter together with an electric mixer until smooth. Add the vanilla and beat. Then beat in the sifted powdered sugar until combined.
  
  Unroll the cake carefully and spread the frosting evenly over the cake.
  
  Re-roll the cake and wrap with plastic wrap. Our cake did crack as you can see. Refrigerate for at least an hour before serving. Store in the refrigerator.
  
  Once it is cool, sift some powdered sugar on top and slice.
  
  I was a little impatient and didn’t let it get cold enough before cutting and the frosting smudged a little. It tastes amazing! So good!
  
  Yum, yum!!
  
  Posted in Cakes, Pumpkin Roll, Recipes | Tagged cream cheese frosting, food blog, food blogger, pumpkin cake, pumpkin cake recipe, pumpkin recipes, pumpkin roll, pumpkin roll recipe, Recipes, stephanie's slice of life
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