cream cheese frosting | Stephanie's Slice Of Life

Tag: cream cheese frosting
- 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
- 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 | 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
- Carrot Cake With Cream Cheese Frosting
  
  Posted at 10:52 am by StephMo
  
  Aug 4th
  
  I can officially say this is my favorite cake, and not just my favorite cake recipe, but my favorite cake. It is better than a bakery. While it is very time consuming to make, it is completely worth it. Unfortunately the vintage lighting in my Maine cottage was not very good for photos 🙁
  
  Carrot cake was my wedding cake and every year on our anniversary we would buy a carrot cake from the same bakery. When they stopped offering to bake the cake without walnuts, instead of looking for another bakery I decided I would just bake a carrot cake for our anniversary. HUGE thank you to that bakery because this cake is so much better! Now every year on our anniversary we have this cake.
  
  Even though I do not use walnuts you can absolutely add them to this recipe if you choose. I also only use 1/2 cup raisins because no one in my family likes raisins except me. If you enjoy a carrot cake with more raisins you can increase that to 1 cup.
  
  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
  
  1 lb. carrots grated
  
  1/2 cup raisins
  
  Preheat oven to 400 degrees. Grease two 9″ round cake pans, line with parchment paper, then grease and flour the parchment paper.
  
  Peel the carrots and grate them using the fine side of a hand grater, you do not want the carrots shredded. Once grated put them aside. This is my least favorite part of making this cake, and pretty much the only reason I don’t make this cake more often.
  
  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 combine 1 tbsp. of flour with the carrots and raisins and mix well. This helps prevent them from sinking to the bottom of the cakes.
  
  Have you noticed the vintage Pyrex bowls yet? These were my mother’s, I love everything vintage.
  
  Stir the carrot mixture into the cake batter and pour into prepared pans.
  
  Bake for 10 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for another 25-30 minutes until a toothpick comes out clean.
  
  Cool the cakes in the pans for 15 minutes and then transfer them to wire racks to cool completely.
  
  Once the cakes are cool it is time to frost these delicious cakes with cream cheese frosting!
  
  Cream Cheese Frosting:
  
  1 stick of butter softened (1/2 cup)
  
  1 8 oz. block of cream cheese softened
  
  1 1/2 tsp. vanilla
  
  3 1/2 cups powdered sugar (or more per taste)
  
  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.
  
  You may like the frosting sweeter and if so, just add a little more powdered sugar.
  
  Place one of the cakes upside down on a dish or cake stand and start frosting the middle.
  
  Place the second cake round side up on top of the first cake and finish frosting.
  
  Make sure to keep the cake covered and refrigerated.
  
  Then eat, and repeat! Yum!
  
  Posted in Cakes, Carrot Cake with Cream Cheese Frosting | Tagged baking from scratch, blog, blogger, cake, cake recipe, carrot cake, carrot cake recipe, cream cheese frosting, cream cheese frosting recipe, food blogger, from scratch, home baked, homemade, stephanies slice of life
- Coconut Raspberry Layer Cake
  
  Posted at 5:21 pm by StephMo
  
  Apr 19th
  
  My daughter and I put our flavor cravings together and came up with this AMAZING cake. We knew we wanted to incorporate coconut and raspberry, and were first thinking of a chocolate cake to go with them which I think will be the next cake we bake. Ultimately we decided on a yellow cake and cream cheese frosting to compliment the two flavors, and were we happy that we did. Wow!
  
  Most yellow cakes have so much butter and eggs in them that you can feel your arteries clogging from just reading the recipe. Since I didn’t really want to use 100 eggs for one cake, I went to the Betty Crocker yellow cake recipe I have been using for years. Simple, moist, delicious, and it only uses one bowl. You really can’t get better than that.
  
  We only had about a half of a bag of coconut so we decided not to put any in the cake batter, only in the middle and on top. I’m sure a little extra in the batter would have been delicious. Here is how to make this yummy cake.
  
  Cake Ingredients:
  
  2 1/4 cups flour
  
  1 1/2 cups sugar
  
  1/2 cup shortening
  
  1 1/4 cups milk
  
  3 1/2 tsp. baking powder
  
  1 tsp. salt
  
  1 tsp. vanilla
  
  3 large eggs
  
  Heat oven to 350 degrees. Grease and flour two 9″ round cake pans.
  
  Combine all ingredients in a large mixing bowl with an electric mixer for 30 seconds on low speed, and 3 minutes on high speed.
  
  Pour into prepared pans.
  
  Bake for 25 – 30 minutes or until toothpick inserted in the center of the cake comes out clean.
  
  Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  
  Once the cakes are cool you can make the cream cheese frosting. If you have read some of my other blogs you know that this frosting is my absolute favorite. It will be yours too, trust me.
  
  Cream Cheese Frosting Ingredients:
  
  1/2 cup butter, softened
  
  8 oz. block cream cheese, softened
  
  3 1/2 cups powdered sugar
  
  1 1/2 tsp. vanilla
  
  Combine the butter and cream cheese with an electric mixer until smooth.
  
  Add the vanilla and beat until combined. Then add the powdered sugar and continue beating until smooth and completely mixed.
  
  If it doesn’t taste sweet enough for your liking, add a little more powdered sugar.
  
  To frost the cakes, place one of the cakes upside down onto a plate or platter.
  
  Spread some of the frosting on the top of the layer.
  
  Spread a thick layer of Raspberry Preserves, try not to get too close to the edge so it doesn’t ooze out when you place the next layer on top.
  
  Sprinkle some coconut on top of the raspberry layer, we used Baker’s Sweetened Coconut.
  
  Top with the next layer with the round side facing up. Then start to frost the top and sides of the cake. When finished frosting sprinkle some coconut on the top.
  
  Refrigerate for a little while before eating, it tastes better slightly cold. Then dig in! So good!!!!
  
  Posted in Cakes, Coconut Raspberry Layer Cake | Tagged coconut cake, coconut cake recipe, coconut raspberry cake recipe, cream cheese frosting, cream cheese frosting recipe, food blog, food blogger, Recipes, yellow cake, yellow cake recipe
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