Recipe // Lemon Blueberry Basil Cake

I like experimenting with different herbs and had been wanting to make something with blueberries and basil for a long time. I finally made this lemon-basil cake with blueberry-basil cream cheese frosting and it turned out just how I imagined! A delicate hint of basil throughout the sweet blueberry frosting and tart lemon cake.

Lemon-Basil Cake with Blueberry-Basil Cream Cheese Frosting

Lemon-Basil Cake
adapted from Ina Garten

3 c all-purpose flour
4 tsp baking powder
1 tsp kosher salt
2 c plain whole-milk yogurt
2 c sugar
6 eggs
4 tsp grated lemon zest (4 lemons)
1/4 c basil, very finely chopped
1 tsp pure vanilla extract
1 c vegetable oil

Cake Wash

1/3 c sugar
2/3 c lemon juice

  1. Preheat the oven to 350 degrees F. Grease two 9-inch springform pans and line the bottom with parchment paper.
  2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 2 cups sugar, the eggs, lemon zest, basil, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the 2/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before frosting.

Blueberry-Basil Cream Cheese Frosting
Adapted from White on Rice Couple

2 cups fresh blueberries
3 tbsp sugar
1 tbsp cornstarch
16oz packages cream cheese, softened
1/2 cup unsalted butter, at room temperature
2 1/4 cups powdered sugar
2 tsp vanilla extract
pinch of kosher or sea salt
1/4 c basil, finely chopped

  1. Combine the blueberries, sugar, and cornstarch in a saucepan. Cook the sauce over medium heat until the sauce thickens and the cornstarch becomes translucent, about 10 minutes. Remove from heat and allow to cool to room temperature (to expedite the cooling you can use an ice bath to cool it quicker- or you can make the sauce a day ahead of time if your timing allows).
  2. In large bowl, add cream cheese, butter, powdered sugar, vanilla and salt. Cream together all the ingredients until smooth and creamy.
  3. Add half of the blueberry sauce and all the basil, then gently fold into the cream cheese frosting. Add the remaining half of the sauce and stir in until the frosting becomes a blue/purple color, or until you like the texture of the frosting. The more you mix the frosting, the less chunks of blueberry you will have in the frosting.
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Recipe // Coffee Brownie Cake

My experiments with layer cakes (see earl grey, funfetti, tiramisu) continues!

For a potluck I hosted earlier this spring, I made Michelle’s (from Hummingbird High) Vietnamese coffee cake with condensed milk frosting. Although I wasn’t that impressed with the frosting (it didn’t taste like anything special), the coffee cake was just perfect: moist and delicate, with a slight bitterness from the coffee.

I wanted to play around with color and texture for this cake, and I am really pleased with the results. A light coffee cake sandwiches a dense dark chocolate brownie and bright, tangy cream cheese. For a little crunch, I sprinkled the top with chocolate chunks.

I am too cheap to buy enough butter/cream cheese to cover the entire cake. Luckily naked cakes are in… but in the future, I’m going to suck it up and practice fully decorating.

Coffee Brownie Cake
Makes a three-layer 8-inch cake

Coffee Cake
adapted from Hummingbird High

2 1/2 cups all-purpose flour
1 tbsp instant coffee powder/
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 3/4 c granulated sugar
2 eggs
1 tbsp pure vanilla extract
1 c greek yogurt
1/2 c oil
3/4 c strong coffee, at room temperature

Brownie
adapted from delishably

1/2 c oil
1 cup sugar
1 tsp vanilla extract
2 eggs
1/2 c flour
1/2 c cocoa
1/4 tsp baking powder
1/4 tsp salt

Cream Cheese Frosting
adapted from allrecipes

8 oz cream cheese, softened
1/4 c butter, softened
1 c powdered sugar
1 tsp vanilla
1 tbsp instant coffee (optional)
1 tbsp cocoa powder (optional)

Make the cake

    1. Preheat the oven to 350 F. Prepare two 8-inch round cake pans by spraying generously with cooking spray and lining the bottoms of each with a parchment paper circle; spray the paper as well.
    2. In a medium bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon instant coffee powder, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Whisk to combine and set aside
    3. In a new bowl, combine 1 3/4 cup granulated sugar, 2 large eggs, and 1 tablespoon pure vanilla extract. Beat on medium speed for 3 minutes, or until light and fluffy. Reduce the speed to its slowest setting and add 1 cup sour cream, beating until incorporated. With the mixer still on its slowest setting, slowly pour in 1/2 cup oil and continue beating until incorporated. Once the oil is incorporated, slowly pour in 3/4 cup coffee and continue beating until combined.
    4. Stop the mixer and scrape down the bottom and sides of the bowl. Turn on the mixer back to its slowest setting and add the dry ingredients (from the 2nd step) a few big spoonfuls at a time, beating on low speed until the dry ingredients have just disappeared into the batter.
    5. Divide the cake batter between the two prepped pans and transfer to the preheated oven. Bake for 30 to 35 minutes, or until the top of the cakes are golden and bounce back when gently poked.

Make the brownie

  1. Preheat the oven to 350 F. Prepare one 8-inch round cake pan by spraying generously with cooking spray and lining the bottom with a parchment paper circle; spray the paper as well.
  2. Mix the oil, sugar, eggs, and vanilla extract well.
  3. In a new bowl, whisk together the remaining dry ingredients.
  4. Add the dry ingredients to the wet ingredients until just combined.

Make the frosting

  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Add a little more sugar or milk depending on how spreadable the frosting is.
  2. Optional: add instant coffee and cocoa after the frosting is mixed. I separated my frosting into two bowls so I had half white vanilla frosting and half mocha frosting.

Assembly

  1. Do not begin to assemble until the brownie and cakes are all room temperature. Make sure that the frosting is very spreadable and at room temperature.
  2. Using a serrated knife, level your cakes. This is the ideal snacking step.
  3. Place the uglier coffee cake down on the plate/cake stand you will be using. This is going to be your base. Spread 1/3 of the frosting evenly on top. Add the brownie layer, spread on the next 1/3 of the frosting. Add the second coffee cake layer, spread the final 1/3 of frosting on top.
  4. Sprinkle chocolate chips on top and enjoy!

Recipe // Funfetti Layer Cake

It’s the end of finals, so obviously I made funfetti cake.

I always wanted to make Molly’s homemade funfetti cake, but after meeting her last year for Cherry Bombe, I was feeling particularly inspired.

I don’t associate funfetti cake with my childhood like I feel a lot of my friends do. I can appreciate the colorful sprinkles and fluffy white cake, but I have no attachment to the fake, from-a-box flavor.

This cake just takes all the childhood fun and makes it a little more gourmet.

 

Funfetti Cake by Molly Yeh

Cake

2 1/2 c flour
1/4 c constarch
1 tsp kosher salt
2 tsp baking powder
1 c unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 c flavorless oil
1 tb clear imitation vanilla
3/4 c whole milk
1/2 c rainbow sprinkles (artificially colored cynlinders, not nonpareils, sanding sugar, or anything naturally colored)

Cake Soak

1/2 c milk
1 tsp vanilla extract

Frosting

1 3/4 c unsalted butter, at room temperature
3 1/2 c powdered sugar
1/8 tsp kosher salt
1 1/2 tsp clear imitation vanilla
2 tb whole milk

 

Cake

  1. Preheat the oven to 350ºf. Grease and line the bottoms of three 8-inch cake pans.
  2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. add the oil and vanilla extract.
  4. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. distribute the batter among the cake pans, spreading it out evenly.
  5. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes.
  6. When the cakes are still warm, brush with cake soak.
  7. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

Frosting

  1. In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.
  2. Frost the cake as desired and enjoy!