• The dessert delivers all of the traditional tastes of the festive season, and baking it in a skillet makes it charmingly rustic.
• But the luscious drift of frosting, made by cooking the butter until it’s toasted and nutty with an irresistible caramel note, elevates this cake to a celebration-level treat, one that’s destined to become a cherished holiday favorite.

The taste of gingerbread brings back nostalgic Christmas memories and timeless pleasures. While the holiday season can call for fancy-looking showstoppers like this Red Velvet Roulade Cake, Christmas Pudding Ice Cream Bombe, and Christmas Wreath Pavlova, homey desserts like this skillet cake summon up warm fuzzy thoughts of the simple holiday treats of childhood.

A big thank you to my friend Brian Hart Hoffman at Bake from Scratch magazine for allowing me to share this delicious, festive cake that appeared previously in one of their Holiday magazines. I’m a huge fan of their baking magazine and  I strongly recommend signing up for the Bake From Scratch Newsletter  so you are the first to know about their many baking retreats and when they release new books  . With the holidays right around the corner a magazine subscription for the baker in your life would make a fantastic gift.

Table of Contents

• What is Skillet Gingerbread Cake with Brown Butter Frosting?
• Tools You Need for Gingerbread Cake with Brown Butter Frosting
• Key Ingredients and Why
• How to Make Skillet Gingerbread Cake with Brown Butter Frosting
• Can I Make Skillet Gingerbread Cake with Brown Butter Frosting in Advance?
• How to Store Gingerbread Cake with Brown Butter Frosting
• FAQs
• Gemma’s Pro Chef Tips
• More Gingerbread Recipes

What is Skillet Gingerbread Cake with Brown Butter Frosting?

• Skillet Gingerbread Cake with Brown Butter Frosting is a single-layer spice cake baked in a cast-iron pan and frosted with buttercream.
• The gingerbread cake is rich and moist from the molasses and brown sugar. Traditional buttercream is given a flavorful twist by browning the butter first until it’s toasty and nutty.
• Gingerbread became popular in medieval Europe when spices from the Middle East first became available. It was commonly prepared in monasteries for religious celebrations. The Christmas Carol by Charles Dickens, written in 1843, mentioned gingerbread as a holiday treat, and since then, it has become a mainstay of Christmas menus.

Tools You Need for Gingerbread Cake with Brown Butter Frosting

• 10-inch cast iron skillet
• Mixing bowl
• Whisk
• Measuring cups and measuring spoons
• Measuring jug
• Stand mixer with paddle and whisk attachments (optional) or electric mixer
• Medium saucepan

Key Ingredients for Gingerbread and Brown Butter Forsting and Why

• Self-raising (self-rising) flour

  • Self-raising flour, commonly called self-rising flour in the United States, is a pre-mixed blend of all-purpose flour, baking powder, and sometimes a pinch of salt.
  • Because it’s convenient and a time-saver, it’s popular in many parts of the world, including Ireland.
  • You can easily make your own self-raising flour so you always have it on hand. I use it in Gemma’s Best-Ever Irish Scones and Microwave Sticky Toffee Pudding.

• Ginger, cinnamon, and cloves

  • This iconic trio of seasonal spices contains distinctive notes that blend to make the skillet cake taste and smell like the holidays.
  • Ginger brings zippy flavor and subtle heat. Cinnamon provides earthiness and coziness, and cloves elevate the mixture with a peppery-sweet punch.
  • For the most impactful flavor, make sure your spices are fresh!

• Whole milk

  • Whole milk moistens the cake, giving it a tender and delicate crumb.
  • Milk also reacts with baking powder, giving the cake a light, airy rise.

• Molasses

  • The robust, earthy sweetness of molasses gives gingerbread its signature flavor.
  • Molasses gives the cake its moisture and keeps it from drying out. That’s because molasses is hygroscopic, which means it attracts and retains moisture.

• Butter

  • The fat in butter coats the flour and inhibits gluten formation. This gives the cake a delicate texture.
  • Butterfat also gives gingerbread moisture and a pleasantly soft crumbliness.

• Dark brown sugar

  • Dark brown sugar sweetens the gingerbread.
  • With a 10% molasses content compared to light brown sugar’s 3.5% content, dark brown sugar has a bolder taste than light brown sugar.
  • Dark brown sugar also adds to the moistness of the gingerbread.

• Egg

  • Eggs enrich flavors and provide an emulsifier from the egg yolks to homogeneously bind all the ingredients together.
  • Eggs must always be at room temperature in baking unless specified otherwise. Room-temperature eggs will set this recipe on the right track with a smooth and cohesive cake batter.
  • Learn foolproof ways to get your eggs to room temperature quickly.

• Vanilla extract

  • Aromatic vanilla adds depth, warmth, and an aromatic note to the frosting.

• Powdered sugar

  • Powdered sugar is also called confectioners’ sugar or icing sugar.
  • Because powdered sugar is finely ground and mixed with cornstarch, it gives the frosting a fluffy texture.

• Lemon zest

  • Zippy citrus is the perfect counterpoint to the frosting’s sweetness and buttery richness.

• Salt

  • Salt is optional in this recipe. Depending on what type of butter you use, and if it’s salted or unsalted butter, you might want to add 1/8 teaspoon of salt to balance the frosting’s sweetness.

How to Make Skillet Gingerbread Cake with Brown Butter Frosting

• Prep:

  • Preheat the oven to 350°F (180°C) and butter the skillet.

• Make the Gingerbread Cake:

  • In a large bowl, whisk the flour with the spices.
  • Mix the milk with the molasses and set aside.
  • Cream the butter and sugar until fluffy. Add the egg and vanilla and beat until combined.
  • Alternately add the milk and flour to the butter mixture until combined and smooth.
  • Spread the batter into the skillet and bake for 25 to 30 minutes. Cool completely.

• Make the Brown Butter Frosting:

  • Melt the butter in the skillet for 5 to 10 minutes until it turns brown and smells toasty. Watch the butter carefully to make sure it doesn’t burn.
  • Transfer the butter to a bowl and let it cool in the fridge for an hour.
  • Beat the cooled butter until creamy, then add the powdered and beat until combined.
  • Add milk, vanilla, lemon zest, and salt if using, and beat until combined.
  • Frost the cooled cake and serve it in the skillet.

Can I Make Skillet Gingerbread Cake with Brown Butter Frosting in Advance?

Yes, you can make Skillet Gingerbread Cake with Brown Butter Frosting in Advance.

• • Bake the cake, let it cool, and frost. Transfer the cake to an airtight container. It will keep it at room temperature for two days.

How to Store Gingerbread Cake with Brown Butter Frosting

Store leftover frosted cake in an airtight container at room temperature for up to two days.

FAQs

• Could I make this Gingerbread Cake with Brown Butter Frosting recipe egg-free?

Yes, you can make this spice cake egg-free.

• • Please check out my guide to the 12 Best Egg Substitutes for Baking and How to Use Them for the best options.

• Can I make this Gingerbread Cake with Brown Butter Frosting vegan?

Yes, you can make this cake vegan.

• • Find the best egg substitute in the 12 Best Egg Substitutes for Baking and How to Use Them.
  • See my guide to How to Make Buttermilk Substitute, and use coconut milk, almond milk, soy milk, cashew milk, or any other non-dairy milk of your choice.

Gemma’s Pro Chef Tips

• If you don’t have an iron skillet, you can bake this in a 9-inch (23 cm) round cake pan, buttered and lined with parchment paper.
• Always make sure all of your ingredients are at room temperature when baking a cake.
• When making any spice cake, be sure that your spices are fresh. They can lose their flavor and aroma over time.
• No self-raising flour? You can make your own here. (For this cake, you will need 1½ cups all-purpose or cake flour and three teaspoons baking powder.)
• My Best-Ever Cream Cheese Frosting would also be delicious on this cake.
• If you have not browned butter before, then err on the side of caution regarding the timing. Also, be sure not to walk away from it as it can overcook quickly.

More Gingerbread Recipes

• Gemma’s 3-Ingredient Gingerbread Truffles
• Holiday Gingerbread Trifle
• Gingerbread Cake Made in a Crockpot
• Gemma’s Sticky Gingerbread
• Buttermilk Gingerbread Waffles

Print

Skillet Gingerbread Cake with Brown Butter Frosting

Perfect your Christmas with our scrumptious Gingerbread Cake with Brown Butter Frosting, a cozy holiday treat of pure comfort and indulgence.

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Author Bake From Scratch

Ingredients

For the Gingerbread

• 1½ cups (7 ½ oz/213 g) self-raising flour
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup (4 fl oz/120 ml) whole milk, at room temperature
• ½ cup (5 oz/142 g) molasses
• ½ cup (4 oz/115 g) butter, softened
• ⅔ cup (4 oz/115 g) dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Brown Butter Frosting

• ½ cup (4 oz/115 g) butter, softened
• 2 cups (8 oz/250 g) powdered sugar
• 2-3 tablespoons whole milk
• ½ teaspoon lemon zest
• ¼ teaspoon vanilla extract
• ⅛ 1/8 teaspoon salt

Instructions

Make the Cake

• Preheat the oven to 350°F (180°C) and butter a 10-inch cast iron skillet. Set aside.
• Combine the flour, ginger, cinnamon and cloves in a small bowl and set aside.
• In a jug with a pour spout, mix together the milk and molasses and set aside.
• Beat the butter and sugar in a stand mixer fitted with a paddle attachment (or by hand with a whisk) at medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl a few times.
• Add the egg and vanilla and beat until combined, then alternate adding the flour mixture and milk mixture, a little at a time, until just smooth and combined.
• Spread evenly into the skillet and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely in the skillet.

Make the Brown Butter Frosting

• Melt the butter medium saucepan over medium-low heat and let cook for 5-10 minutes, until the butter turns a toasty brown color and has a nutty aroma. (It will foam a lot so you can stir it a bit to check the color.)
• Immediately transfer the brown butter to a heatproof bowl to stop the cooking and let cool in the refrigerator for about an hour.
• Once the butter is cool and solidified, beat the butter in a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer) on medium-high speed until creamy.
• Turn the mixer to low and add the powdered sugar. Beat until combined.
• Add 2 tablespoons of milk, the lemon zest, vanilla extract and salt (if using). Beat until combined. If the frosting is too thick for your liking, add in the extra tablespoon of milk.
• Once the cake is completely cool, spread on the frosting. Serve slices directly from the skillet.
• Store in an airtight container at room temperature for up to 2 days.

The post Skillet Gingerbread Cake with Brown Butter Frosting appeared first on Gemma’s Bigger Bolder Baking.

Scrumptious but straightforward desserts like this have a way of bringing up wonderfully nostalgic feelings with each forkful. And although I love a special, decadent treat with loads of chocolate or buttercream, a slice of Traditional Irish Spice Cake and a mug of tea is a comforting everyday indulgence that brings you back to simpler times!

Table of Contents

• What is Traditional Irish Spice Cake?
• Tools You Need
• Key Ingredients and Why
• How to Make Traditional Irish Spice Cake
• Can I Make Traditional Irish Spice Cake in Advance?
• How to Store Traditional Irish Spice Cake
• FAQs
• Gemma’s Pro Chef Tips
• More Cozy Cake Recipes

What is Traditional Irish Spice Cake?

• This spice cake is a traditional Irish dessert. It’s a single-layer tea cake flavored with apple, cinnamon, ginger, nutmeg, and cloves.
• Oil-based cakes like this one are known for their moist and tender texture and ability to stay fresh at room temperature for several days. Plus, they’re quick to put together because there’s no need to cream butter.
• Because spices were expensive in Ireland in ancient times, recipes made with cinnamon, ginger, nutmeg, and cloves were reserved for special occasions, like Christmas. Often, they were flavored with dried fruit like raisins or cherries and citrus zest. Spice cakes still carry those traditions of celebration and hospitality.

Tools You Need

• 8-inch square baking pan and parchment paper
• Mixing bowls
• Measuring jug
• Measuring cups and measuring spoons
• Whisk
• Wire cooling rack
• Sieve

Key Ingredients and Why

• Buttermilk

  • Because buttermilk is acidic, it tenderizes the gluten in the batter, giving this cake a delicate, tender crumb.
  • The acidity in buttermilk works with the baking soda and baking powder to give the cake a light, fluffy rise, and a rich and slightly tangy taste.
  • Learn how to make your own buttermilk substitute, and you won’t have to worry about running out!

• Unsweetened applesauce

  • Applesauce moistens the cake and replaces some of the fat needed in the recipe.
  • Even though it’s unsweetened, the applesauce provides the cake with its natural sweetness. Also, the apple flavor blends perfectly with the spices.
  • Making homemade applesauce elevates this recipe.

• Vegetable oil

  • Vegetable oil contributes moisture to the cake, giving it a delectable texture.
  • Vegetable oil has more moisture than butter. That makes cakes made with vegetable oil moister and softer than those made with butter.
  • The neutral taste of vegetable oil lets the apple and spice flavors shine.

• Eggs

  • Eggs enrich flavors and provide an emulsifier from the egg yolks to homogeneously bind all the ingredients together.
  • Eggs must always be at room temperature in baking unless specified otherwise. Room-temperature eggs will set this recipe on the right track with a smooth and cohesive cake batter.
  • Learn foolproof ways to get your eggs to room temperature quickly.

• Granulated sugar

  • Sugar sweetens the Irish Spice Cake.
  • Sugar binds easily with water, not only locking in water to make baked goods moist but also inhibiting gluten formation to make the cake soft.

• Brown sugar

  • Dark brown sugar doesn’t only sweeten the cake, but it also adds moisture, caramel and molasses notes, and depth to baked goods.
  • You only need white sugar and molasses to make your own brown sugar!

• All-purpose flour

All-purpose flour has the perfect amount of gluten to support the cake’s structure but still makes it light and fluffy.

• Baking powder and baking soda

  • Baking powder gives the Irish Spice Cake a controlled rise and a consistent structure. It keeps the cake from being heavy and dense.
  • When baking soda is combined with an acidic ingredient like buttermilk in a recipe, it causes a chemical reaction that creates carbon dioxide bubbles that make the cake light and fluffy.
  • Always have baking powder and baking soda on hand when you learn How to Make Baking Powder and Baking Soda!

• Spices

  • Cinnamon, ginger, nutmeg, and cloves blend to give the cake a complex, aromatic, satisfying flavor profile.
  • Cinnamon adds warmth and comfort, ginger adds zip and spice, nutmeg notes nuttiness and earthiness, and cloves are intensely aromatic and sweet.

• Powdered sugar

  • A sweet and pretty dusting of powdered sugar adds sweetness and visual interest to the cake.
  • No worries if you don’t have powdered sugar on hand. With How to Make Powdered Sugar, you can make a batch and keep it handy in the cupboard.

How to Make Traditional Irish Spice Cake

• Prepare to bake. Preheat oven to 350°F (180°C). Line the cake pan with parchment paper, and set up a wire cooling rack.
• Mix the wet ingredients, including the buttermilk, applesauce, oil, eggs, granulated sugar, brown sugar, and vanilla extract in a medium bowl.
• Combine the dry ingredients, including the flour, baking powder, baking soda, salt, and spices. Mix into the wet ingredient mixture just until combined.
• Bake the cake in the prepared pan, and bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
• Cool and serve. Cool the cake in the pan for 10 minutes, then invert it onto the wire rack. Let the cake cool completely. Serve with a dusting of powdered sugar.

Can I Make Traditional Irish Spice Cake in Advance?

Yes, you can make Traditional Irish Spice Cake in advance.

• For the best flavor and texture, freeze the cake. Let the cake cool thoroughly, wrap it well, place it in an airtight container or large freezer bag, and freeze for up to four weeks.
• Let the cake defrost in the fridge overnight before serving.

How to Store Traditional Irish Spice Cake

The cake can be stored in an airtight container at room temperature for three days.

FAQs

• Can I make this cake egg-free?

Yes, you can make this spice cake egg-free. Please take a look at my guide to the 12 Best Egg Substitutes for Baking and How to Use Them for the best options.

• Can I make this cake vegan?

Yes, you can make this cake vegan.

• • Find the best egg substitute in the 12 Best Egg Substitutes for Baking and How to Use Them.
  • Use How to Make Buttermilk Substitute instead of buttermilk. You can use coconut milk, almond milk, soy milk, cashew milk, or any other non-dairy milk of your choice.

Gemma’s Pro Chef Tips

• When making cakes, ensure all ingredients are at room temperature before you begin.
• Try this with Homemade Applesauce!
• This spice cake doesn’t need to be served with much more than a cup of tea, but you can make it fancy with a half recipe of Cream Cheese Frosting or a drizzle of Apple Cider Caramel Sauce or Spiced Rum Caramel Sauce. It’s also excellent with a scoop of vanilla ice cream and a dollop of whipped cream or custard sauce.
• This recipe can be doubled and baked in a 9×13-inch (23×33-cm) to feed a crowd. Increase the baking time to 45 to 50 minutes.

More Cozy Cake Recipes

• Apple Snack Cake
• Warm Pear and Honey Cake
• Traditional Irish Barmbrack
• Cranberry Orange Cake with Lemon Glaze
• My Mum’s Irish Apple Cake
• Apple Cider Donut Cake
• Classic Coffee Cake

Print

Traditional Irish Spice Cake Recipe

Embrace the heritage of Ireland with our Traditional Irish Spice Cake Recipe, a heartfelt tribute to Ireland's rich flavors and traditions.

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 people

Author Gemma Stafford

Ingredients

• ½ cup (4 fl oz/120 ml) buttermilk, at room temperature
• ½ cup (4 oz/115 g) unsweetened applesauce
• ¼ cup (2 oz/60 ml) vegetable oil
• 2 large eggs , at room temperature
• ½ cup (4 oz/115 g) granulated sugar
• ⅓ cup (2 oz/57 g) dark brown sugar
• 1 teaspoon vanilla extract
• 1 ¼ cups (6¼ oz/177g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Powdered sugar , for serving (optional)

Instructions

• Preheat the oven to 350°F (180°C) and line an 8-inch (20-cm) square pan with parchment paper. Set aside.
• In a medium bowl, whisk together the buttermilk, applesauce, oil, eggs, granulated sugar, brown sugar and vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves, then mix the dry ingredients into the wet just until smooth.
• Pour the batter into the prepared pan and bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
• Serve simply as is or with a dusting of powdered sugar. Store leftovers in an airtight container at room temperature for up to 3 days.

The post Traditional Irish Spice Cake Recipe appeared first on Gemma’s Bigger Bolder Baking.

This lovely Mango Butter Mochi is a vibrant addition to our mochi recipe collection which includes Gorgeous Hawaiian Butter Mochi, Chewy Mochi Brownies, Matcha Butter Mochi, Mochi Donuts, Japanese Mochi Ice Cream Recipe, and Chocolate Mochi Ice Cream Recipe. I never get tired of the special sweet flavor and springy texture of mochi, and it’s been so fun developing new and exciting flavors to share with you!

Table of Contents

• What is Mango Butter Mochi?
• Tools You Need
• Key Ingredients and Why
• How to Make Mango Butter Mochi
• Can I Make Mango Butter Mochi in Advance?
• How to Store Mango Butter Mochi
• FAQs
• Gemma’s Pro Chef Tips
• More Tropical Dessert Recipes

What is Mango Butter Mochi?

• Mango Butter Mochi is a uniquely-textured, pleasantly gooey sweet rice cake bursting with the vibrant tropical flavor, juiciness, and zingy color of mango puree.
• Butter Mochi is a favorite home-baked treat in Hawaii. About 100 years ago, bakers had the great idea to combine Japanese mochi dough made with sweet rice flour with buttery cake, and created a new dessert! See this recipe for Gorgeous Hawaiian Butter Mochi for a basic version.
• Serve Mango Butter Mochi as you would brownies or blondies. Just let it cool a bit, cut it up, and you’re good to go!

Tools You Need

• 9×13 baking pan
• Parchment paper
• Large bowl
• Measuring cups and spoons
• Whisk

Key Ingredients and Why

• Sweet rice flour

  • Sweet rice flour is the crucial ingredient that gives butter mochi its signature springy, bouncy texture. There is no substitute for it in this recipe.
  • It’s also known as mochiko flour, which means “sticky rice flour” or “glutenous rice flour” in Japanese.
  • Buy it at Asian grocery stores or you can order mochiko flour here

• Mango puree

  • Mango puree gives this cake its distinct tropical, fruity flavor.
  • The smooth, juicy puree provides moisture and contributes to the butter mochi’s plush texture.
  • It gives the Mango Butter Mochi a bright and sunny color and a delightful fragrance.

• Granulated sugar

  • Sugar not only sweetens butter mochi but also is key to creating the dessert’s moist, pleasantly gooey texture.
  • Also, sugar in the recipe gives butter mochi its irresistibly caramelized golden-brown top.

• Baking powder

  • Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb.
  • Baking powder gives the Mango Butter Mochi a lighter texture, contributing to its unique chewy, springy quality.
  • Read my post, How to Make Baking Powder and Baking Soda Explained to learn how to make your own homemade version!

• Eggs

  • Eggs act as a binder and help hold the butter mochi batter together and give it structure.
  • They also add moisture to the batter and are crucial to give Mango Butter Mochi its slightly custardy quality.

• Whole milk

  • Whole milk adds creaminess, richness, and flavor to Mango Butter Mochi.

• Full-fat coconut milk

  • The sweet, nutty taste of coconut milk adds another tropical flavor to Mango Butter Mochi.
  • Velvety full-fat coconut milk helps create butter mochi’s plush texture.

• Lemon juice

  • Lemon juice gives the cake a refreshing hint of citrus, and it balances the sweetness.
  • It works with the baking powder to create the butter mochi’s tender texture.

How to Make Mango Butter Mochi

Prep

1. Bring eggs to room temperature. For quick and easy ways to do this, read my post, How to Get Room Temperature Eggs.
2. Preheat the oven and line a 9×13-inch pan with parchment paper.
3. Melt the butter and let cool to room temperature.

Mix the batter

1. Whisk the mochiko flour, sugar, and baking powder together in a large bowl.
2. Combine the wet ingredients in a separate bowl. Whisk the eggs first, and then whisk in the milk, coconut milk, melted butter, mango puree, and lemon juice. (Check out my article Why Do You Mix Dry Ingredients and Wet Ingredients Separately for more info on why this technique is so important!)
3. Combine the wet and dry ingredients until the mixture is well-blended.

Bake and serve

1. Pour the batter into the prepared pan.
2. Bake until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
3. After the cake is cooled completely, cut into 16 squares.

Can I Make Mango Butter Mochi in Advance?

For best results, mix up the Mango Butter Mochi right before baking. This is a no-fuss recipe and takes just 10 minutes to come together.

How to Store Mango Butter Mochi

• You can store leftover Mango Butter Mochi in an airtight container for up to two days at room temperature.
• It will keep in the refrigerator for up to five days. Bring to room temperature an hour before eating.
• You can also freeze leftovers for up to one month. Wrap the pieces individually before freezing.

FAQs

• Can I substitute another type of flour for the mochiko flour?

  • No. Mochiko flour, a glutinous/sweet rice flour, is butter mochi’s signature ingredient, and no substitute will achieve the same result.
  • Glutinous/sweet rice is a different type of grain. It has virtually no amylose, and it contains just one component of starch, amylopectin, which is responsible for the sticky quality of glutinous rice.

• Can I make my own mango puree?

  • Yes, you can make your own mango puree by blending chunks of ripe mango in a food processor or blender. Strain the puree if you want it to have an extra-smooth consistency. You need enough puree to yield

• Can I make this recipe dairy-free?

  • You can replace whole milk with a dairy-free milk of your preference in this recipe. But just note that the result may be different in terms of flavor.

• Can I use an egg substitute in this recipe?

  • Yes, but note that your result will not be the same in texture and flavor.
    • Silken tofu is mentioned by vegan bakers as an egg substitute in butter mochi.
    • See directions for this and other ideas in my 12 Best Egg Substitutes for Baking Recipes.

• Can I make this with less sugar?

  • Sugar is important to not only the taste but the moist texture of butter mochi. That said, you can try to reduce the amount of sugar, but I wouldn’t recommend reducing it by more than 25%.
  • If you’re looking for a sugar substitute, check out my post on Baking Without Sugar and Baking With Sugar Substitutes. Note that allulose, a naturally occurring sugar from figs and raisins, is a zero-calorie sweetener that can caramelize to yield the closest result to sugar.

• What would be good to mix into Mango Butter Mochi?

Diced mango, coconut flakes, berries, or white chocolate chips would all add flavor and visual and textural interest to Mango Butter Mochi.

Gemma’s Pro Chef Tips

• There is no replacement for glutinous rice flour. Do not try this recipe with regular rice flour!
• For more mango flavor, you can add mango slices on top before baking.
• For added texture, you can sprinkle a ½ cup (1½ oz/43 g) shredded coconut on top before baking.
• Try replacing the mango with pumpkin puree and a teaspoon of cinnamon for a cozy fall treat! 
• For longer storage, you can freeze butter mochi: Cut and wrap in individual servings before freezing.

More Tropical Dessert Recipes

• Grilled Pineapple with Butter Rum Sauce
• Vegan Tropical Eton Mess
• 15-Minute Coconut Cream Pie
• Homemade Snow Cones: 3 Fresh Fruit Flavors!
• Next-Level Pineapple Upside-Down Cake

Print

Mango Butter Mochi Recipe

Delight in luscious Mango Butter Mochi, a heavenly fusion of refreshingly sweet tropical flavors and richness with a silky chewy texture.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Author Gemma Stafford

Ingredients

• 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups (16 oz/454 g) granulated sugar
• 1 teaspoon baking powder
• 4 large eggs, at room temperature
• 1 can (13 fl oz/400 ml) full fat coconut milk
• 1 cup (8 fl oz/225 ml) whole milk
• 1 cup (8 oz/225 g) mango puree (canned or from about 4 large, very ripe mangos)
• ¾ cup (6 oz/170 g) butter, melted
• 2 teaspoons fresh lemon juice

Instructions

• Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.
• In a large bowl, mix together the Mochiko Flour, sugar and baking powder together.
• In a separate bowl, whisk the eggs, then add in the coconut milk, milk, mango puree, butter and lemon juice and mix until smooth.
• Combine the wet and dry ingredients until well mixed and smooth, then pour into your prepared pan.
• Bake for 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
• Let cool completely before cutting into 16 squares. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before eating.

The post Mango Butter Mochi Recipe appeared first on Gemma’s Bigger Bolder Baking.

Matcha Butter Mochi is a refreshing addition to my mochi recipe collection, joining Gorgeous Hawaiian Butter Mochi, Chewy Mochi Brownies,  Japanese Mochi Ice Cream Recipe and Chocolate Mochi Ice Cream Recipe. Try them all and let me know which one you like best. I’m excited to hear what your favorite is!

Table of Contents

• What is Matcha Butter Mochi?
• Tools You Need
• Key Ingredients and Why
• How to Make Matcha Butter Mochi
• Can I Make Matcha Butter Mochi in Advance?
• How to Store Matcha Butter Mochi
• FAQs
• Gemma’s Pro Chef Tips
• More Mochi Recipes

What is Matcha Butter Mochi?

• Matcha Butter Mochi is a deliciously moist, springy rice cake with a buttery, coconut flavor combined with the delicate, mild bitter taste of matcha powder.
• Butter Mochi is a sweet comfort food that’s been popular in Hawaii since the early 20th century—it’s a mash-up of Japanese mochi dough made with sweet rice flour and buttery cake. Check out this recipe for Gorgeous Hawaiian Butter Mochi.
• This Matcha Butter Mochi recipe includes creamy coconut milk and gorgeously bright green matcha powder to perfectly balance out the sweetness.
• It’s a no-fuss dessert—just pop it out of the oven, let it cool a bit, cut, and enjoy like brownies or blondies.

Tools You Need

• 9×13 baking pan
• Parchment paper
• Large bowl
• Measuring cups and spoons
• Whisk

Key Ingredients and Why

• Sweet rice flour

  • Sweet rice flour is a must to achieve mochi’s distinctive chewy texture. It’s also known as Mochiko Flour (“Mochiko” means “mochi flour” in Japanese) or glutinous rice flour.
  • You can find it at Asian markets, and you can order mochiko flour online.

• Granulated sugar

  • Sugar not only sweetens butter mochi, but also contributes to the dessert’s moist, pleasantly gooey texture.
  • Also, sugar in the recipe gives butter mochi its caramelized golden-brown top.

• Unsweetened matcha powder

  • Matcha powder is finely-ground green tea leaves from shade-grown plants.
  • Matcha powder has a rich, earthy taste that adds a perfect balance to desserts.
  • Because it’s a powder, it’s easy to incorporate into recipes.
  • Bonus! Matcha powder is extremely good for you as it’s full of antioxidants.

• Baking powder

  • Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb.
  • Baking powder gives the Matcha Butter Mochi a lighter texture, contributing to its unique chewy, springy quality.
  • Read my post, How to Make Baking Powder and Baking Soda Explained to whip up a homemade version!

• Eggs

  • Eggs act as a binder and help hold the butter mochi batter together and give it structure.
  • They also add moisture to the batter and are crucial in giving Matcha Butter Mochi its slightly custardy quality.

• Whole milk

  • Whole milk adds creaminess, richness, and flavor to Matcha Butter Mochi.

• Full-fat coconut milk

  • The sweet, nutty taste of coconut milk adds depth to the cake.
  • Its tropical flavor is reflective of Matcha Butter Mochi’s Hawaiian roots.
  • Velvety full-fat coconut milk helps create butter mochi’s plush texture.

How to Make Matcha Butter Mochi

Prep

1. Bring eggs to room temperature. For quick and easy ways to do this, read my post, How to Get Room Temperature Eggs.
2. Preheat the oven and line a 9×13-inch pan with parchment paper.
3. Melt the butter and let cool to room temperature.

Mix the batter

1. Whisk the mochiko flour, sugar, matcha powder, and baking powder together in a large bowl.
2. Combine the wet ingredients in a separate bowl. Whisk the eggs first, and then whisk in the milk, coconut milk, melted butter, and vanilla extract. (Check out my article Why Do You Mix Dry Ingredients and Wet Ingredients Separately for more info on why this technique is so important!)
3. Mix the wet and dry ingredients together until well-blended.

Bake and serve

1. Pour the batter into the prepared pan.
2. Bake until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
3. After the cake is cooled completely, cut into 16 squares.

Can I Make Matcha Butter Mochi in Advance?

This cake is best prepared right before you bake it. The good news is that it only takes 10 minutes to come together!

How to Store Matcha Butter Mochi

• You can store leftover Matcha Butter Mochi in an airtight container for up to two days at room temperature.
• It will keep in the refrigerator for up to five days.
• You can also freeze leftovers for up to one month. Wrap the pieces individually before freezing.

FAQs

• Can I substitute another type of flour for the mochiko flour?

  • No. Mochiko flour, a glutinous/sweet rice flour is butter mochi’s signature ingredient, and no substitute will achieve the same result.
  • Glutinous/sweet rice is a different type of grain. It has virtually no amylose, and it contains just one component of starch, amylopectin, which is responsible for the sticky quality of glutinous rice.

• Can I use green tea leaves instead of matcha powder?

This isn’t advised as green tea leaves, even if you grind them, have a coarser texture than matcha powder, which would be noticeable in the butter mochi. They also won’t give you the same vivid green color as matcha powder.

• Can I make this recipe dairy-free?

You can replace whole milk with a dairy-free milk of your preference in this recipe. But just note that the result may be different in terms of flavor.

• Can I use an egg substitute in this recipe?

Yes, but note that your result will not be the same in texture and flavor.

• • Silken tofu is mentioned by vegan bakers as an egg substitute in butter mochi.
  • See directions for this and other ideas in my 12 Best Egg Substitutes for Baking Recipes.

• Can I make this with less sugar?

  • Sugar is important to not only the taste but the moist texture of butter mochi. That said, you can try to reduce the amount of sugar, but I wouldn’t recommend reducing it by more than 25%.
  • If you’re looking for a sugar substitute, check out my post on Baking Without Sugar and Baking With Sugar Substitutes. Note that allulose, a naturally occurring sugar from figs and raisins, is a zero-calorie sweetener that can caramelize to yield the closest result to sugar.

• What would be good to mix into Matcha Butter Mochi?

Chocolate chips, chopped toasted nuts, and cooked sweetened or unsweetened adzuki beans (red beans) would all be delicious and would add texture contrast.

Gemma’s Pro Chef Tips

• The matcha flavor in this butter mochi is very subtle. If you are a big matcha fan, feel free to add an extra tablespoon of matcha powder.
• Be sure that you’re buying matcha powder and NOT matcha green tea bags for this recipe.
• Because it’s so fine and clumps easily (it has a similar texture to cocoa powder), sift matcha powder into your dry ingredients for a smooth result.
• Matcha powder and chocolate are a match made in heaven! So once your butter mochi is completely cool, drizzle some ganache on top and let it set before serving!
• For added texture, you can sprinkle a half-cup (1½ oz/43 g) of shredded coconut on top before baking.

More Mochi and Matcha Recipes

• Mochi Donuts (Pon de Ring Donuts)
• Chocolate Mochi Ice Cream Recipe
• How to Make Japanese Mochi Ice Cream
• Matcha Coconut Ice Cream (Dairy-Free /No Machine)
• Delicate & Sweet Matcha Shortbread Cookies

Print

Matcha Butter Mochi Recipe (Green Tea Rice Cake)

Indulge in an irresistibly buttery, sweet and chewy Matcha Butter Mochi recipe infused with earthy green tea and rich coconut.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Author Gemma Stafford

Ingredients

• 1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)
• 2 cups (16 oz/454 g) granulated sugar
• 2 tablespoons unsweetened matcha powder
• 1 teaspoon baking powder
• 4 large eggs, at room temperature
• 2 cups (16 fl oz/450 ml) whole milk
• 1 can (13 fl oz/400 ml) full fat coconut milk
• ¾ cup (6 oz/170 g) butter, melted
• 2 teaspoons vanilla extract

Instructions

• Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) baking pan with parchment paper. Set aside.
• In a large bowl, mix together the mochiko Flour, sugar, matcha powder, and baking powder together.
• In a separate bowl, whisk the eggs, then add in the milk, coconut milk, butter, and vanilla extract and mix until smooth.
• Combine the wet and dry ingredients until well mixed, then pour into your prepared pan.
• Bake for 50-60 minutes, until golden brown on top and a toothpick inserted in the center comes out clean.
• Let cool completely before cutting into 16 squares. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Bring to room temperature for about an hour before eating.

The post Matcha Butter Mochi Recipe (Green Tea Rice Cake) appeared first on Gemma’s Bigger Bolder Baking.

Seriously, this birthday cake recipe for all your future birthday parties to come. It’s moist, perfectly frosted, and loaded with sprinkles — which are optional, but in my eyes, are actually mandatory. 

What Makes A Cake A Birthday Cake?

You serve it on a birthday, of course! This means, technically, any cake can be a birthday cake if you really want it to be.

Jokes aside, there’s nothing more classic than a vanilla cake, covered in buttercream, and decorated with sprinkles — a festive cake like this begs to help someone celebrate their birthday.

What You’ll Need To Make Your Birthday Cake

• Three cake pans and parchment papers
• Large jug
• Whisk
• Electric mixer with paddle attachments (and whisk attachment if you need to make the frosting) and bowl
• Cake tester
• Wire racks
• Serrated knife
• Cake Turntable
• Small spatula
• Measuring cups and spoons

How To Make A Birthday Cake

This birthday cake recipe is a classic with a lovely vanilla flavor. It is soft and light and the buttercream helps make it a simple, big slice of heaven. Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

1. Butter and line three cake pans with parchment paper.
2. Whisk egg whites, whole egg, milk, and vanilla extract in a large jug.
3. Combine dry ingredients in an electric mixer’s bowl using the paddle attachment on low.
4. Add in cold butter and continue to mix on low.
5. And liquid into the bowl in two batches. Fold until the batter of the bowl is incorporated.
6. Divide the cake batter into the cake pans.
7. Bake for 25 to 35 minutes, until the cake tester comes out with only a few crumbs.
8. Once baked, cool on racks for 20 minutes before removing from tins.
9. Use a serrated knife to cut off the top of cake layers.
10. Place the bottom cake layer on a cake turntable.
11. Spread chilled buttercream frosting on top with a spatula.
12. Place the second cake layer on top and spread frosting on top of this layer.
13. Add the third cake layer. Spread frosting all the way down the sides until the entire cake is covered.
14. Chill the vanilla cake for 30 minutes.
15. Remove from refrigerator and apply the final coat of frosting. Decorate the big cake with sprinkles.

How To Make Vanilla Buttercream Frosting

1. Whip butter in a stand mixer using the whisk attachment for 7 minutes on medium/high speed.
2. Add icing sugar one spoon at a time at medium speed.
3. Add vanilla extract, vanilla bean seeds, salt, and cream.
4. Whip on high for three minutes.
5. Use the buttercream frosting right away or refrigerate for up to 4 weeks.

Decorating A Birthday Cake

I know my strengths as a baker and cake decorating is not one of them. So what I do is use the simplest technique to get over-the-top results like this beautiful Birthday Cake covered in sprinkles. 

Don’t worry if you are not a great cake decorator. Adding sprinkles covers a multitude of sins. Your cake will look flawless with my method.

You cannot beat a classic vanilla cake, which is easily one of my favorite recipes. The sprinkles on this cake make it over-the-top amazing!

Tips And Tricks For The Best Birthday Cake Recipe

1. When making your next celebration cake remember you cannot go wrong with Sprinkles! Just when you think you added enough, add more.
2. My best-ever birthday cake is best served at room temperature. The flavors and texture will be much better.
3. Be careful not to over-bake. This is where your cake tester comes in handy.

How Long Does Birthday Cake Last?

Once decorated, your big birthday cake keeps well for 3-4 days in the refrigerator. And while most cakes are safe to eat on the counter for roughly the same amount of time, with the frosting, our vanilla cake should ideally be placed in the fridge.

I wouldn’t suggest leaving your cake out on the counter for more than 24 hours.

Can I Freeze My Birthday Cake?

The answer to this is yes! Birthday cakes are perfect for storing in the freezer. This Vanilla Cake freezes really well and can be kept for 4 weeks in the freezer. First, allow the birthday cake to freeze for an hour and once it’s solid, wrap the cake in plastic wrap and then aluminum foil.

And no need to worry about whether or not the frosted cake will be freezer-safe. Buttercream frosting is perfect to freeze. Just when you’re ready to enjoy your vanilla cake, allow it to thaw completely for eight hours in the fridge.

Find my complete Vanilla Buttercream Frosting recipe here. And you can use this cake to make my Lemon Meringue Cake recipe. I really hope you give my recipe a go and enjoy the best vanilla cake recipe!

Make More Cake!

• Best-Ever Chocolate Cake
• Best-Ever Red Velvet Cake
• Best-Ever Carrot Cake

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Print

Vanilla Birthday Cake Recipe

Learn how to make my classic Vanilla Birthday Cake Recipe with Buttercream frosting and I'll show you how to decorate it simply and impressively!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Ingredients

• 3 cups (425g/15oz) cake flour (sifted)
• 2 cups (453g/16oz) granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• 5 large egg whites (at room temperature)
• 1 whole egg (at room temperature)
• 1 cup (8floz/227ml) whole milk or full fat buttermilk
• 2 1/4 teaspoons pure vanilla extract
• ¾ cup (170g, 6oz) unsalted butter, cold
• Vanilla Buttercream Frosting (Master Recipe Here)

Instructions

• Heat oven to 350°F/180°C. Butter and line three 6-inch cake pans with parchment paper.
• In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together at low speed for 1 minute. (You can also do it by hand.)
• Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
• Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous, and well incorporated. Fold once or twice to ensure the batter at bottom of the bowl is incorporated.
• Divide the batter evenly into the prepared pans.
• Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
• Once baked, let the cakes cool on racks for 20 minutes before removing them from the tins.
• When the cake is completely cold you can start to decorate. If you are not using it straight away wrap the cake tightly and store it at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months.
• To Assemble the Cake: With a serrated knife cut off the top of the cake layers to give them even, level surfaces to frost on.
• Place the bottom cake layer on the table or cake turntable.
• Spread your chilled buttercream frosting on top with a small offset spatula. Gently place 2nd cake layer face down on top. Place more frosting on top of this layer and spread out.
• Gently add the 3rd cake layer. Add a generous scoop of frosting and spread evenly with a small offset spatula working your way down the sides until you have a thin layer of frosting over the entire cake. This is called the “Crumb layer”. Chill until set, about 30 minutes.
• Remove from refrigerator and apply a final “coat” of frosting. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
• Store in the fridge for up to 3 days. Before serving let it at room temperature for 30 minutes and then enjoy!

Video

Notes

I scoop cup measurements, so flour will come in as 5ozs.

“A party without cake is just a meeting” ― Julia Child

The post Gemma’s Best-Ever Vanilla Birthday Cake Recipe appeared first on Gemma’s Bigger Bolder Baking.

Table Of Contents

• What Is Coconut Cake?
• Why Add Buttermilk To Cakes?
• Tools You Need 
• Important Ingredients for a Moist Coconut Cake and Why
• How To Make a Moist Coconut Cake
• Gluten-Free Coconut Cake
• Can I Make Coconut Cake In Advance?
• How To Store Moist Coconut Cake
• FAQs
• Gemma’s Pro Chef Tips
• More Coconut Dessert Recipes

What Is Coconut Cake?

Coconut Cake is a type of white or yellow cake frosted with white frosting and decorated with coconut flakes. The ingredients typically include flour, sugar, eggs, butter, leaveners, coconut milk, and coconut flakes. However, there are many variations of this cake with different baking styles and ingredients.

Specifically in my recipe, we are making a white cake infused with coconut extract and buttermilk as well as frosted with my delicious Best-Ever Cream Cheese Frosting.

This popular dessert is believed to originate from the Southern region of the United States. It’s especially popular in states like Florida and Georgia, where coconuts are more prevalent and have been incorporated into numerous other dishes and treats.

Why Add Buttermilk To Cakes?

This Coconut Cake is incredibly moist for a reason! Buttermilk is the secret to any fluffy, tender and moist cake and you can easily make it at home using my Homemade Buttermilk recipe. 

Tools You Need To Make Coconut Cake:

• Measuring cups and spoons
• Two 8-inch (20 cm) round cake pans
• Parchment paper
• Stand mixer with a whisk and paddle attachments
  • Alternatively, a large mixing bowl and handheld electric mixer or a bowl and a whisk
• Mixing bowls
• Silicone spatula
• Large metal spoon
• Wooden skewer or toothpick
• Wire cooling rack
• Serving plate or cake stand
• Offset spatula

Important Ingredients for a Moist Coconut Cake and why

For The Coconut Cake:

• Eggs:

  • Eggs always need to be at room temperature in baking unless specified otherwise. Room-temperature eggs will set this recipe on the right track with a smooth and cohesive cake batter.
  • Eggs enrich flavors, provide an emulsifier from the yolks to bind all ingredients homogeneously, and incorporate and retain with egg whites to make baked goods fluffy and soft.
  • While separating the egg yolks from the whites, make sure the bowl for egg whites is dry and clean without any grease or water. Otherwise, the egg whites will not whip up and the cake will be dense. 

• Butter:

  • Butter contains around 80% milk fat which adds richness to cakes.
  • Softened butter can incorporate and retain air when creamed with sugar. The air expands under heat to add lightness, yielding a tender texture.
  • Salted butter adds extra flavor and is what I always use, but unsalted butter works too.

• Granulated sugar (aka White Sugar):

  • Sugar sweetens cakes.
  • Sugar binds easily with water, not only locking in water to make baked goods moist, but also inhibiting gluten formation to cakes soft.
  • Sugar rubs against fat from softened butter during creaming, creating air pockets to incorporate air. In the meantime, sugar also coats air pockets to prevent them from drying out, retaining air to make cakes light and melt-in-your-mouth tender.

• Coconut extract:

  • Natural coconut extract is a flavoring made from the flesh of coconuts. Its nutty and sweet flavor will boost the coconut flavor in this cake.
  • Make your own extracts using my recipe for Homemade Extracts.

• Baking soda:

  • Baking soda doesn’t contain acid, so it activates ONLY when mixed with acidic ingredients like buttermilk or lemon juice.
  • Baking soda reacts with acid from buttermilk and also eggs to release gas, which creates air pockets to make cakes rise.
  • Baking soda also reacts with hot sugar to give the cakes extra flavor.
• Buttermilk:
  • Buttermilk is a tangy, acidic dairy product made by adding bacteria culture to milk. It’s an essential ingredient to your cake because it adds tons of moisture, tangy flavor, and tenderness.
  • The acid will react with a raising agent to release gas to yield a good rise and break down protein in flour to make baked goods softer. In this way, the protein won’t have big holes so moisture will be locked in the cake.
  • If you don’t have buttermilk, you can easily make a substitute using my How to Make Buttermilk Substitute recipe. So make my plain yogurt recipe or sour cream recipe to replace buttermilk.

For the Frosting and Topping:

• Cream cheese frosting:
  • Cream cheese frosting perfectly complements the sweet cake because not only it’s lighter than buttercream but also it adds a tangy flavor. You can make my Best Ever Cream Cheese Frosting recipe at home.
  • For an added challenge, make the easiest Cream Cheese recipe from scratch!

• Coconut flakes:

  • Coconut flakes will not only add more coconutty goodness to your cake but also add some crunchy texture and sweetness.
  • For the best results, use sweetened coconut flakes. 

How To Make Coconut Cake

Make The Coconut Cake:

1. Prep:
   • Always preheat your oven.
   • Buttering and lining pans with parchment paper ensures that your cake won’t stick to the sides of the pan and makes it easier for you to take your cake out without breaking the bottom.
2. Incorporating air to lighten the cake:
   • Make sure to whip the egg whites in a dry and clean bowl to stiff peaks which become glossy and stay sharp at the ends without curling over when the whisk is lifted. 
   • Cream the butter and sugar until light and fluffy first to build an aerated structure to hold the remaining ingredients.
   • Add the egg yolks one at a time to followed by a coconut extract. In the meanwhile, make sure to scrape down the sides of the bowl a few times to ensure even mixing.
3. Combining:
   • Take care not to over mixer a cake batter otherwise the cake would turn out tough and rubbery.
   • Alternately add the dry ingredients and the buttermilk into the butter mixture, be sure to scrape down the sides as you go for even mixing.
   • Gently fold in the egg whites using a thin-edged metal spoon until JUST combined. 
4. Do not over bake the cake. Bake until a wooden skewer comes out clean or if the edges look nice and golden brown.
5. Do not remove from the pant to a wire rack g too early before it cools completely. the remains heat will full set the cake properly to prevent any breakage.

Decorate The Coconut Cake:

Don’t worry if there are cracks or lumps in your frosting – you can cover it with coconut flakes!

Or, you can check out my post How to Do a Crumb Coat for a very professional result.

Gluten-Free Coconut Cake

I want all of my Bold Bakers to be able to try this incredibly moist Coconut Cake. Good news! For those of you who have gluten allergies or want to try a gluten-free Coconut Cake recipe, it’s very simple. Replace the all-purpose flour with a Gluten-Free All-Purpose Flour Blend, Almond Flour, Oat Flour, or coconut flour. 

• Substitute Gluten-Free All-Purpose Flour Blend for all-purpose flour at a 1:1 ratio.
• Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or  ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent.
• A good starting point is to substitute ¼ cup (1 ounce) of coconut flour for every cup of almond flour. You will also need to add 1 egg for every 1/4 cup of coconut flour used in addition to the eggs called for in the original recipe.

A good rule of thumb when substituting flour is to hold back some liquid by using up to three-quarters of the required amount in one go and adjust accordingly to get the same consistency. This way, you can achieve a smooth cake batter even with different flour textures.

Can I Make Coconut Cake In Advance?

Yes, you can make the cake batter in advance but the result will be denser.

• Keep this in mind: any baking soda-leavened recipe, it’s best to bake off right away to give your baked goods the best rise! Storing a raw batter will lessen baking soda’s effectiveness, and will affect the softness because baking soda activates immediately when mixed with acidic liquid to release gas.
• You can use my recipe to make your Cream Cheese Frosting and store it in an airtight container in the refrigerator for 4 to 5 days.

How To Store Coconut Cake

This Coconut Cake is so delicious you’ll be coming back for seconds. To properly store your leftovers, here are some methods:

• Room temperature: Store slices of your Coconut Cake at room temperature in an airtight container or well-covered with plastic wrap for up to 2 days.
• Refrigerator: For longer storage, store your cake in the refrigerator and allow it to come to room temperature before serving.
• Freezer:
  • Freeze sliced cakes in one layer on a flat tray until solid. Then wrap cake slices individually with plastic wrap or aluminum foil and transfer them into an airtight container or freezer-safe bag.
  • You can freeze your cake for up to 3 months, but the texture and flavor may not be as good as when fresh.
  • To thaw your frozen cake, remove the slices from the freezer and let it thaw at room temperature for a couple of hours. You can also thaw the cake in the refrigerator overnight and bring it back to room temperature closer to serving.

FAQs

Can I use unsweetened coconut flakes? How do I sweeten unsweetened coconut?

This recipe calls for sweetened coconut flakes because it adds more sweetness and flavor to your cake batter. However, if you only have unsweetened coconut flakes on hand, no worries! Here’s how to sweeten unsweetened coconut flakes:

• Place your coconut flakes, about a pound or so, in a Ziplock bag with 2 tablespoons of powdered sugar. 
• Shake the bag, making sure to coat all the flakes, and it’s ready to use in your batter!

How can I enhance my coconut flavor?

When making a Coconut Cake, you want the flavor of coconut to pop. In this recipe, I include coconut flakes and coconut extract throughout the cake as well as the decorations, but here are some ways to enhance them:

•  Coconut flakes: The best way to enhance the coconut flavor and texture is to toast your coconut flakes.
  • Ppreheat your oven to 325°F (165°C) and place the shredded coconut on a parchment-lined baking sheet. Bake, stirring frequently to prevent burning, for 5 to 10 minutes until the flakes are light golden brown.
  • Feel free to toast your flakes in coconut oil for an extra boost of coconut flavor!
• Coconut extract:
  • Use high-quality natural coconut extract that is made of real coconut flesh instead of artificial chemicals for the best coconut flavor. 
  • You can also make your own extracts using my Homemade Extract recipe.
  • You can also add a teaspoon coconut extract into your frosting to make Coconut Cream Cheese Frosting!
• Coconut milk: While I recommend buttermilk for this recipe for the extra moisture and lightness, you can use coconut milk if you’re looking to make an extra nutty and sweet cake.    

Why did my cake sink in the middle? How to prevent a sinking cake?

Sometimes, you’ll find that your cake sags or sinks in the middle after baking. This can happen for a few reasons:

• High temperature 

When the oven runs high, the outside gets cooked to harden too fast, preventing the inside from rising more.

• Underbake

  • This happens when an oven runs low, one opens the door in the early baking stage or the cake isn’t baked for long enough. The ingredients, especially the leavening / raising agent don’t have enough time to create gas to hold up the shape.
  • Bake cakes until no wetness on top, firm to touch in the center, the edge pulls away from the mold a little bit or a toothpick inserted comes out clean.
  • To know your oven well: https://www.biggerbolderbaking.com/toaster-oven-otg-baking-guide/ , https://www.biggerbolderbaking.com/guide-to-knowing-your-oven/

• Failed raising agent

  • When baking soda expires, it won’t be active enough to create so much gas, so the cake won’t rise.
  • If you sit the batter too long, it will also lose its effectiveness.

• Over leavened

  • When too much leavening / raising agent is used, the gas/air it created during baking surpasses the cake’s capacity — its structure cannot hold that much air so collapses.

• Unbalanced consistency(usually too wet here)

  • Flours in different places behave in different ways, depending on how, where, when and the type of wheat grain being milled. They absorb liquid differently.
  • Hold back some liquid by using up to three-quarters of the required amount in one go and adjust it accordingly to get the same consistency as the recipe.

• Over-mixing

  • Bring ingredients together (especially while folding dry into wet ) until just combined/incorporated, otherwise, the air will be knocked out. 

• Dramatic temperature change after baking during cooling

  • Letting it cool down in a very drafty spot will cause it to sink before the reaming heat inside the cake stabilizes the structure. 
  • Let cakes cool in the pan for around 15 minutes or completely to help the cake set properly.

How to get coconut flakes to stick to my cake?

One of the best parts about this cake is the decorations! Coconut flakes can be a bit tricky to work with because they can get messy and they may not properly stick. I recommend taking it slow:

•  Use an offset spatula to cover a small section of the cake with Cream Cheese Frosting and immediately add your coconut flakes. Keep repeating until your entire cake is covered.
  • Waiting too long to add the coconut may cause your frosting to dry up.
• If some spaces look sparse, go in with some more coconut flakes and gently press them in.
• If you find the coconut flakes are sticking to your hand, use some parchment paper to gently press the flakes into the top and sides of the cake.

Gemma’s Pro Chef Tips:

• Room-temperature ingredients: Always use room-temperature ingredients when making cakes for the most even mixing and best rise.
• Make it more tropical: For an extra tropical surprise, mix ¼ cup (1¼ oz/35 g) of drained, chopped canned pineapple with ½ cup (4 oz/115 g) of cream cheese frosting between the cake layers.
• A Thin-Edged Metal Spoon: Using a thin-edged metal spoon instead of a regular spatula will minimize knocking out the incorporated air in egg whites to ensure the cake lightness.
• Refrigeration:
  • Because of the cream cheese frosting, this cake needs to stay refrigerated.
  • If you would prefer to make a cake that can stay at room temperature (70°F/21°C-76°F/24°C) for up to 2 days, frost this with my Best-Ever Vanilla Buttercream Frosting or Ermine Frosting. You can add 1-2 teaspoons of coconut extract to it to boost the coconut flavor.
• Other Cake Styles: Feel free to use this recipe for sheet cake or cupcakes! Instead of cake pans, you can use half-sheet pans for incredibly moist coconut sheet cake or cupcake tins for tasty coconut cupcakes.

For More Coconut Dessert Recipes, Check Out:

• Creamy Coconut Custard Tart With Pate Sucree
• 15-Minute Coconut Cream Pie
• 3-Ingredient Coconut Macaroons
• Coconut Cream Cheese Pound Cake
• Dairy-Free Coconut Ice Cream (No Machine)
• 3-Ingredient Coconut Cookies (Vegan)

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

Print

Incredibly-Moist Coconut Cake Recipe

My Incredibly Moist Coconut Cake recipe makes an ultra-fluffy moist cake with velvety frosting and crunchy coconut, done easily from scratch.

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Servings 10 servings

Author Gemma Stafford

Ingredients

For The Coconut Cake

• 4 large eggs, separated, at room temperature
• 1 cup (8 oz/225 g) butter , room temperature
• 2 cups (16 oz/450 g) granulated sugar
• 1½ teaspoons natural coconut extract
• 2 cups (10 oz/284 grams) all-purpose flour
• 1⅓ cups (4 oz/115 grams) sweetened flaked coconut
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (8 fl oz/240 ml) buttermilk

For Decorating

• 1 recipe Cream Cheese Frosting
• 3 cups (9 oz/ 255 grams) flaked sweetened coconut

Instructions

Make The Coconut Cake

• Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) cake pans with parchment paper.
• In the bowl of a stand mixer fitted with a whisk attachment (or with a large bowl and handheld electric mixer), whip the egg whites on medium-high speed to stiff peaks, about 4 minutes.
• Transfer the egg whites to a separate bowl and switch out the whisk for a paddle attachment.
• Add the butter and sugar to the mixer bowl and beat on high until light and fluffy, about 5 minutes.
• Add the egg yolks, one at a time, followed by the coconut extract. Scrape down the sides of the bowl a few times to ensure even mixing.
• In a separate bowl, whisk the flour, coconut flakes, baking soda and salt together, turn the mixer speed to low and alternate adding this and the buttermilk into the butter mixture, beginning and ending with the flour, until fully combined. Scrape down the sides of the bowl a few times to make sure it is all mixed evenly.
• Gently fold in the egg whites with a large metal spoon until combined, then divide the batter between the prepared pans.
• Bake for 30 - 35 minutes or until a wooden skewer comes out clean.
• Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.

Decorate The Coconut Cake

• Place the bottom cake layer on a serving plate or cake stand and spread a ½ cup (4 oz/115 g) of cream cheese frosting on top all the way to the edges. Add the next layer of cake and frost the top and sides with the remaining frosting.
• Gently use the palm of your hand to press shredded coconut onto the sides and top of the cake, covering it completely.
• Slice and enjoy! Cover and store the cake at room temperature for up to 2 days. For longer storage keep it in the refrigerator but allow it to come to room temperature before serving.

The post Incredibly Moist Coconut Cake Recipe appeared first on Gemma’s Bigger Bolder Baking.

When you want a delectable treat in minutes, you can always make one of my mug cake recipes but have you tried my Cake Bowls? You can make one big bowl of cake in minutes including a Microwave Banana Cake Bowl, Microwave Red Velvet Cake Bowl, and especially the Microwave Chocolate Lava Cake Bowl Recipe For Two. Since it’s springtime, I had to bring you a Carrot Cake Bowl! I’ve created the perfect warm and fluffy dessert with my 2-Minute Microwave Carrot Cake Bowl recipe. Just as the same suggests, this Carrot Cake can be made all in a bowl, takes a whopping 2 minutes in the microwave, and doesn’t contain any eggs. 

My Microwave Carrot Cake recipe is sweet and tangy heaven paired with my Homemade Cream Cheese Frosting. It’s simple to make as a snack or a quick dessert for a party so give it a go! Now if you’re looking for a whole Carrot Cake do not miss my Best-Ever Carrot Cake recipe. 

Table Of Contents

• What Is A Microwave Carrot Cake Bowl?
• Why Add Carrots To Cakes?
• Tools You Need 
• Ingredients To Make A Carrot Cake Bowl
• How To Make A Microwave Carrot Cake Bowl
• Gluten-Free Carrot Cake
• Can I Make Microwave Carrot Cake In Advance?
• How To Store Microwave Carrot Cake
• FAQs
• Gemma’s Pro Chef Tips
• More Carrot Cake Recipes

What Is A Microwave Carrot Cake Bowl?

Carrot Cake is a dessert typically composed of flour, carrots, spices, sugar, eggs, raisins, chopped nuts, and vanilla extract. A popular pairing with this decadent dessert is cream cheese frosting. While the origin of Carrot Cake is disputed, it’s generally known to originate from England, Switzerland, or Denmark.

There are several variations of Carrot Cake such as carrot mug cake, layered cakes, sheet cakes, cupcakes, muffins, and more. However, in this recipe, we are making a single cake omitting the eggs and using a microwave! It’s essentially a simplified version that’s faster to prepare and bake, but it tastes just as delicious or even better.

Try out another one of my microwave carrot cakes: 3-Layer Carrot Cake Made in the Microwave!

Why Add Carrots To Cakes?

Carrots are the shining star of any Carrot Cake. After all – it’s in the name! But, there’s a reason why carrots have been incorporated into cakes. 

Carrots add a ton of moisture, texture, and sweetness to your cake batter. It also balances out the tangy cream cheese frosting without being too overpoweringly sweet. Fun fact: Back in World War II, when there were sugar rations, carrots were used to sweeten cakes.

Tools You Need To Make A Carrot Cake:

• Measuring cups and spoons
• Medium, microwave-safe, 2-cup capacity soup bowl
• Fork
• Whisk
• Electric hand mixer
• Mixing bowl
• Offset spatula or spoon

Ingredients To Make A Carrot Cake

For The Carrot Cake:

• Butter: Butter creates a light and tender texture in your moist Carrot Cake. Because butter contains around 80% milk fat and 20% water which will evaporate during baking to make cakes rise. Comparatively, oil is 100% fat so usually leads to a denser result.
• All-purpose flour: All-purpose flour is the base of this cake and its 9-11% protein is perfect for binding ingredients together and yielding a soft instead of chewy cake.
• Dark brown sugar: Dark brown sugar not only creates a deeper, caramel-like flavor and color to your cake, but also adds moisture.  If it’s hard to find, use my How to Make Brown Sugar recipe to make it at home. 
• Baking powder: Baking powder gets activated by liquid to help your cake rise.
• Cinnamon: Highly aromatic, sweet, and warm, it’s perfect for a spiced cake.
• Whole milk: I like to use full-fat milk in my recipes for its rich flavor and creamy consistency. 
• Carrot: Use fresh, finely grated or shredded carrots.
• Vanilla extract: Vanilla extract adds flavor and sweetness to your cake. Make Homemade Vanilla Extract from scratch!

For The Cream Cheese Frosting:

• Cream cheese: Use softened, full-fat, brick-style cream cheese for the best result. Make my How to Make Cream Cheese Recipe so you never will run out! Spreadable cream cheese from a tub is ok but the frosting tends to be softer. 
• Butter: Soften your butter properly for easier creaming: when you push the butter and it makes an indent, but your finger doesn’t easily squish right through. Over-softened butter can’t retain air so well hence will lead to a runny frosting. 
• Powdered Sugar: Powdered sugar will cream well with your wet ingredients. Try making your own Powdered Sugar!
• Vanilla extract: A touch will bring out warm vanilla flavors!

How To Make A Microwave Carrot Cake Bowl

Make The Carrot Cake:

1. Place the butter in a soup bowl and microwave until melted.
2. To the bowl, add the flour, brown sugar, baking powder, and cinnamon. Stir with a fork.
3. Whisk in the milk, grated carrot, and vanilla extract. Stir until combined and smooth.
4. Microwave on high, then in intervals. Check for doneness in between until it’s cooked through. Let cool and make the frosting.

Make The Cream Cheese Frosting:

1. First off, using an electric hand mixer, cream the cream cheese and butter together on high speed until light and fluffy. This aerates the batter and builds a steady structure to hold sugar. Otherwise, the frosting will turn out thin and runny. 
2. Secondly, gradually add the powdered sugar a little at a time until combined. Lastly, add the vanilla extract.
3. Lastly, top the cake with the frosting and enjoy!

Gluten-Free Carrot Cake

For those of you who need or prefer a gluten-free version of my Carrot Cake, substitute Gluten-Free All-Purpose Flour Blend, almond flour, oat flour or coconut flour for all-purpose flour. If you want an added baking challenge, try my Gluten Free Flour recipes! 

Check out my ‘Guide to the Best Gluten-Free Flours’ for more information. You can also try out my Gluten-Free Carrot Cake Cupcakes with no refined sugars.

Can I Make Microwave Carrot Cake Ahead Of Time?

One of the best parts about this recipe is that you can easily make it ahead of time. Make the cake up to 8 hours before and leave it in the refrigerator. When you’re ready to bake it off, pop it in the microwave and let cool before frosting.

How To Store Microwave Carrot Cake

• Room temperature & fridge: You can store leftover Microwave Carrot Cake in an airtight container at room temperature for up to 1 day. In the meanwhile, keep any leftover cream cheese frosting in an airtight container in the refrigerator for up to 7 days.
• Freezer: You can also freeze your carrot cake if you wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. For the icing, you can either freeze the cake with the frosting or frost it after thawing.

FAQs

How many watts should my microwave be?

I cooked this cake in a 1200-watt microwave. However, every microwave is different, your cake may take more or less time, so watch for doneness.

How do I know if my microwave cake is done?

To check if your Microwave Carrot Cake is done, you can insert a toothpick or skewer into the center of the cake. If it comes out clean, then it’s done. You can also lightly touch the surface of your cake, and if there’s a slight spring, then it’s ready.

Can I microwave this cake in a plastic container?

I recommend using a microwave-safe ceramic or glass bowl for this recipe because it’ll provide a sturdy base for you to bake your cake. However, if you have microwave-safe plastic containers on hand, you can use that as well.

Note: Please do not cover your cake with plastic wrap or lids as they are not microwave-safe and are not necessary to cook your cake.

Why is my carrot cake dry? How can I avoid a dry carrot cake?

A good thick batter and monitored baking can contribute to a moist carrot cake.

• A good thick batter: Make sure your batter is not dry in the first place. Flours in different places absorb liquid differently. Note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency as the recipe. 
  
• Monitored baking: Make sure to cook your Microwave Carrot Cake in intervals. If you cook it all in one go, you’re likely to end up with a dry cake. If your microwave is on the stronger side, you can add more carrots or milk to add more moisture.

What should I do if I don’t have an electric hand mixer?

Though using an electric hand mixer will make your job a lot easier, there’s nothing a little elbow grease can’t fix. You can use a whisk to combine your ingredients.

Gemma’s Pro Chef Tips:

• If you want to make a single serving, halve the recipe and cook it in a microwave-safe mug. Feel free to also check out my 1-Minute Microwave Mug Cakes post! You can find more recipe instructions for a carrot cake mug cake recipe. 
• If you like raisins, walnuts, or pecans in your carrot cake, you can add 2 tablespoons to the batter.
• You can top your Carrot Cake off with a dollop of whipped cream if you prefer.

• Add some nutmeg to your cinnamon to create a deeper spiced flavor!
• It’s optional, but you can sprinkle in a pinch of salt to your cake batter to balance out the rest of your ingredients.
• Be sure to use very finely grated carrots or they will remain crunchy.
• A little freshly grated ginger (about ½ teaspoon) is an excellent addition to this cake.
• I cooked this cake in a 1200-watt microwave.  Every microwave is different, hence your cake may take more or less time, depending on your microwave oven.
• This cake can be mixed up and put in the fridge for up to 8 hours before microwaving if you are getting them ready in advance.

Looking For More Carrot Cake Recipes? Check Out:

• Best-Ever Carrot Cake & Cream Cheese
• Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting
• Carrot Cake Pancakes with Cream Cheese
• Carrot Cake Sheet Cake
• Carrot Bundt Cake (With Cheesecake Filling)

And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!

Print

2-Minute Microwave Carrot Cake Bowl

My easy Microwave Carrot Cake Bowl recipe yields a soft, fluffy Carrot Cake, spiced with cinnamon and vanilla, made in minutes in one bowl!

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Servings 2 servings

Author Gemma Stafford

Ingredients

For The Carrot Cake

• 3 tablespoons (1½ oz/42 g) butter
• ½ cup (2½ oz/71 g) all-purpose flour
• ⅓ cup (2 oz/57 g) dark brown sugar
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ⅓ cup (2½ fl oz/75 ml) whole milk
• ¼ cup (¾ oz/21 g) finely grated carrot
• ½ teaspoon vanilla extract

For The Cream Cheese Frosting

• ½ cup (4oz/115g) cream cheese, softened
• 2 tablespoons (1 oz/28 g) butter, softened
• 1 ¼ cup (5oz/142g) powdered sugar
• ¼ teaspoon vanilla extract

Instructions

Make The Carrot Cake

• Place the butter in a medium 2-cup (16 fl oz/450 ml) capacity soup bowl and microwave for 15 seconds, or until melted.
• To the bowl, add the flour, brown sugar, baking powder and cinnamon and stir with a fork.
• Next whisk in the milk, grated carrot and vanilla and stir until combined and smooth.
• Microwave on high for 2 minutes, then 15-20 seconds at a time, checking for doneness in between, until cooked through (the top will spring back if pressed when it's done). Let cool for 15 minutes and make the frosting.

Make The Cream Cheese Frosting

• Using an electric hand mixer, cream the cream cheese and butter together on high speed for 2 minutes, until light and fluffy.
• Gradually add the powdered sugar a little at a time until combined. Lastly add in the vanilla extract.
• Top the cake with the frosting and enjoy!!! Store leftovers covered at room temperature for up to 1 day. Any leftover cream cheese frosting will keep in the fridge for up to 7 days.

The post 2-Minute Microwave Carrot Cake Bowl appeared first on Gemma’s Bigger Bolder Baking.

Like most very young kids, I did not even care about eating fruitcakes until I grew up. Besides counting up chocolate eggs with my brother and sisters in the mornings on Easter Sundays, one of the most memorable moments was gathering and even making the ingredients for this easy yet delicious Simnel Cake with Mammy Stafford. Now being away from Ireland, this traditional Easter Treat brings me back home and something about the almond just has me coming back for more!

I can’t think of a better way to share the joy than passing this traditional Simnel Cake Recipe onto Georgie and you Bold Bakers!

Table of  Contents

• What is Simnel Cake?
• Tools for a Simnel Cake Recipe
• Simnel Cake Recipe Ingredients
• How to Make Simnel Cake?
• How to Stop Fruit From Sinking to the Bottom?
• How to Store Simnel Cake?
• FAQs
• Gemma’s Pro Chef Tips
• More Easter Recipes to enjoy!

What is Simnel Cake?

Simnel Cake is a delicious traditional fruitcake often eaten during Easter in the United Kingdom, Ireland and some other countries, typically distinguished by a layer of marzipan baked in the middle and one toasted on top. It’s sweet, zesty, aromatic, spiced, and dense, loaded with brandy-soaked dried fruit and nutty marzipan. Conventionally, bakers decorate their Simnel Cakes with 11 marzipan balls on top symbolizing 12 apostles without Judas Iscariot.

The history of Simnel Cake can date back to medieval times when yeast was the original leavening agent instead of baking powder. Nowadays, it has evolved into rich and fancy cakes:

• The 1st version is believed to be Shrewsbury Simnel cake. It was infused with saffron representing a deep yellow color, packed with candied peel and rich mixed fruit, and covered with a scalloped-edged pastry.
• The 2nd is a first boiled, then baked and glazed Devizes star-shape Simnel with currants, lemon peel and saffron.
• The 3rd also what’s mostly eaten today is from Bury, England. It likely became the most common one from presenting it to Queen Victoria in 1863.

Though the origin of the name “simnel” is unclear, people have their own theories:

• “Simnel” may come from the two inventors “Simon” and “Nelly” who respectively insisted boiling and baking the cake with leftovers from Christmas.
• It may be named after Lambert Simnel who shared her memory of enjoying the cake on Mothering Sunday.

• Most likely, “simnel” came from Latin word meaning “fine wheat flour”-“simila”.

Tools for a Simnel Cake Recipe

• Measuring cup and measuring spoon
• Saucepan
• 8-inch springform pan
• Parchment paper (or baking paper)
• Mixing bowls
• Spatula
• Stand mixer or hand mixer
• Pastry brush

Simnel Cake Recipe Ingredients

Fruit Mix:

• Mixed dried fruit:  Such as raisins, diced apricots and currants or sultanas. Be sure to keep the soaking fruit covered so the brandy absorbs into the fruit and doesn’t evaporate.
• Glacé cherries: Not maraschino cherries! Make Glacé Cherries with fresh fruits if you can’t find any!
• Brandy: If you want to keep this alcohol-free, replace the brandy with an additional 3 tablespoons of orange juice.
• Citrus zest and juice: From 1 medium orange and 1 lemon, which add freshness and tang to balance the sweetness and richness.

Marzipan:

A rich sweet almond paste consisting of almonds, sugar, icing sugar, egg, and almond extract to elevate baked goods with nutty flavor. If you can’t find a store-bought marzipan, make your own very easily! Make 1½ times the Marzipan recipe to yield enough for the cake.

Cake Batter

• Butter: Softened perfectly – when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.”creaming” butter and brown sugar together until light and fluffy will incorporate air in the batter to aerate the cake.
• Dark brown sugar: Besides sweetness, dark brown sugar also adds richer molassesy flavor, more moisture and attributes to a better golden brown finish than light brown sugar.
• Granulated sugar: For sprinkling the work surface for rolling out marzipan.
• Large eggs: Always have eggs at room temperature unless specified otherwise. They’re easy to whip up and to mix throughly with fat to form a homogenous emulsion. This will not only stabilize the airy and fluffy cake structure but also avoid uncooked raw eggy taste.
• All-purpose flour (AP):  AP is the base of this cake with a perfect protein content of around 11% for a signature cakey texture instead of being chewy like bread.
• Ground almonds: Use store bought or homemade ground almonds.   
• Mixed spice: If it’s hard to come by, worry no more and make homemade mixed spice to enjoy!
• Baking powder: It’s the leavening agent to make Simnel Cake rise at the present time (in place of original yeast).
• Salt: Brings out all the flavors, savory and sweet!

Decoration

• Apricot jam: Try out my easy homemade Jam Recipe! It tastes much better with good quality ingredients than store-bought ones.
• Egg wash: Beaten whole eggs or egg yolk slightly thinned out with milk.

How to Make Simnel Cake

Bake the Cake

• Cook and soak dried fruit: In a small saucepan over medium-low heat, combine the mixed dried fruit, glace cherries, brandy, orange zest and juice and lemon zest and let come to a simmer. Remove from the heat, cover and set aside, stirring occasionally, until the mixture cools to room temperature and the dried fruit has absorbed the liquid. (Taking about 1 hour.)
• Prep oven & pan: Preheat the oven to 325°F (160°C) and butter and line the bottom of an 8-inch (20 cm) springform cake tin with two layers of parchment. Set aside.
• Roll out marzipan: On a surface sprinkled with granulated sugar, roll out ½ the marzipan to ¼-inch thick and cut out an 8-inch (20 cm) circle. Repeat with the remaining ½ to yield another 8-inch (20 cm) circle. Set these and the remaining marzipan aside.
• Mix WET for batter: In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the butter and brown sugar together on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time. Scrape the bowl a few times to ensure even mixing.
• Mix DRY for batter: In a medium bowl, combine the flour, almonds, mixed spice, baking powder and salt, then gradually add this to the butter mixture.
• Combine: Fold in the cool dried fruit and any remaining liquid in the pot.
• Bake: Pour half of the batter into the prepared springform pan, top with the circle of marzipan and then pour on the remaining batter. Bake for 60-75 minutes, until a wooden skewer comes out clean. Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Assemble & decorate:

• Brush the top of the cake with the apricot jam and place the marzipan circle on top of the cake. You can crimp the edges to create a ruffle pattern if you wish.
• Divide the rest of the marzipan into 11 equal portions and roll each into a ball.
• Brush the marzipan on the cake with egg wash, then place the balls evenly spaced around the edge of the circle. Brush the marzipan balls with more egg wash.
• Turn the broiler on high, place the cake on a baking sheet and broil for 1 or 2 minutes until toasted, watching very carefully. Remove as soon as the marzipan starts to caramelize.

Serve:

How to Stop Fruit From Sinking to the Bottom?

All you have to do is give all your goodies (raisins, cherries, blueberries, currants, etc) a light coating of flour before adding them into your fruit cakes’ batters. It’s just that easy! And find out why this works in my article of How to Stop Fruit From Sinking to the Bottom of Cake!

How to Store Simnel Cake? Can I Freeze Easter Fruitcake?

The best way to store a Simnel Cake is at room temperature for up to 5 days.

Cakes freeze well so you can also wrap up your Simnel Cake and freeze it for up to 4 weeks.

FAQ

What’s the difference between maraschino cherries and Glacé Cherries (Candied Cherries)?

Maraschino cherries and Glacé Cherries are not the same.

Maraschino cherries that are chemically preserved in brine solution to bleach the color then dyed and candied with sugary syrup and other components. On the other hand, Glacé Cherries that are fresh cherries that have been simmered in a thick sugar syrup to absorb the moisture until they are ‘candied’, without other chemicals. So, make Glacé Cherries instead!

What’s the difference between Marzipan and Frangipane?

While Frangipane and Marzipan consist of similar ingredients, they have very different uses. (You can make both per my recipes!)

Frangipane is often used with baked goods, at the bottom of tarts and galettes, and is also like a liquid and quite loose.  Whereas Marzipan can be baked with or used in its raw form and is more like an almond Playdoh — which is perfect for decorating and forming into different shapes.

What’s the Difference Between Almond Flour, Almond Meal, and Ground Almonds?

Almond flour, almond meal and ground almonds are the same with just a minor difference. Ground almonds, which you can grind yourself in a food processor or blender and use in this recipe (be sure to use frozen, either toasted or untoasted, almonds if you are doing this!), are simply almonds that with a flour-like texture. Ground almonds are also known as almond flour and almond meal.

Almond flour tends to be finer than almond meal.

Also, while most almond flours are blanched, which means their skins have been removed, an almond meal can be blanched or unblanched.

Gemma’s Pro Chef Tips:

• You can start soaking the fruit a day before you want to make the cake to allow the fruit to fully absorb the liquid.
• Marzipan will burn very quickly in the broiler so watch constantly until it’s done. You can also use a blowtorch with care! 

More Easter Recipes to Enjoy!

• Hot Cross Buns
• Best-Ever Carrot Cake & Cream Cheese Frosting
• Carrot Cake Pancakes with Cream Cheese Frosting
• Lemon Yogurt Loaf Cake
• 5 Big & Bold Easter Dessert Recipes!

Print

Easy Simnel Cake Recipe (Easter Fruitcake)

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 14 people

Author Gemma Stafford

Ingredients

• 1 ¾ cups (8¾ oz/248 g) mixed dried fruit such as raisins, diced apricots and currants)
• ¾ cup (3¾ oz/106 g) glace cherries*, halved
• 3 tablespoons brandy
• Zest and juice from 1 medium orange
• Zest from 1 lemon
• 500 g (about 2 ¼ cups/18 oz) marzipan
• granulated sugar for rolling out marzipan
• 1 cup plus 2 tablespoons (9 oz/255 g) butter, softened
• ⅔ cup (4 oz/115 g) dark brown sugar
• 4 large eggs, at room temperature
• 1¼ cups (6¼ oz/177 g) all-purpose flour
• 1 cup (4 oz/115 g) ground almonds
• 2 teaspoons mixed spice
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons strained apricot jam
• Egg wash

Instructions

• In a small saucepan over medium-low heat, combine the mixed dried fruit, glace cherries, brandy, orange zest and juice and lemon zest and let come to a simmer. Remove from the heat, cover and set aside, stirring occasionally, until cooled to room temperature and the liquid has been absorbed. (This will take about 1 hour.)
• Preheat the oven to 325°F (160°C) and butter and line the bottom of an 8-inch (20 cm) springform pan with two layers of parchment. Set aside.
• On a surface sprinkled with granulated sugar, roll out ½ the marzipan to ¼-inch thick and cut out an 8-inch (20 cm) circle. Repeat with the remaining ½ to yield another 8-inch (20 cm) circle. Set these and the remaining marzipan aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the butter and brown sugar together on medium speed until light and fluffy, about 5 minutes.
• Add the eggs, one at a time. Scrape the bowl a few times to ensure even mixing.
• In a medium bowl, combine the flour, almonds, mixed spice, baking powder and salt, then gradually add this to the butter mixture.
• Fold in the cool dried fruit and any remaining liquid in the pot.
• Pour half of the batter into the prepared springform pan, top with the circle of marzipan and then pour on the remaining batter.
• Bake for 60-75 minutes, until a wooden skewer comes out clean. Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
• Brush the top of the cake with the apricot jam and place the marzipan circle on top of the cake. You can crimp the edges to create a ruffle pattern if you wish.
• Divide the rest of the marzipan into 11 equal portions and roll each into a ball.
• Brush the marzipan on the cake with egg wash, then place the balls evenly spaced around the edge of the circle. Brush the marzipan balls with more egg wash.
• Turn the broiler on high, place the cake on a baking sheet and broil for 1 or 2 minutes until toasted, watching very carefully. Remove as soon as the marzipan starts to caramelize.
• Let cool before slicing and enjoy with a cup of tea. Store in an airtight container at room temperature for up to 5 days. It also can be wrapped well and frozen for up to 4 weeks.

The post Easy Simnel Cake Recipe (Easter Fruitcake) appeared first on Gemma’s Bigger Bolder Baking.

Simple and beautiful, there’s not much to improve in a Classic Victoria Sponge Cake recipe. If you’re looking for a classic, my Victoria Sponge recipe is the way to go.

This classic British dessert, also known as a Victoria Sandwich Cake, is composed of two lighter-than-air layers of sponge cake “sandwiched” together with lovely Irish cream and sweet strawberry jam and then dusted with powdered sugar. When made right and with high-quality ingredients, this humble cake is hard to beat. 

A Classic Victoria Sponge Cake is perfect for a tea-time snack, and it makes for a festive cake for any celebration! I’m not one to pass it up for a sweet breakfast with a cup of coffee, either. 

Table Of Contents

• What Is Victoria Sponge Cake?
• The History Of Victoria Sponge Cake
• Tools You Need
• Ingredients
• How To Make Classic Victoria Sponge Cake
• Why Use Self-Rising Flour In Sponge Cake
• Can You Make Victoria Sponge Cake Ahead Of Time?
• Can You Freeze Victoria Sponge Cake?
• Storing Leftover Victoria Sponge Cake
• FAQs
• Gemma’s Pro Chef Tips
• More Delicious Cake Recipes

What Is Victoria Sponge Cake?

Victoria Sponge Cake, also known as a Victoria Sandwich Cake, is a popular British dessert made with two layers of sponge cake with jam and cream sandwiched in between. 

The History Of Victoria Sponge Cake

As you could probably guess, given its name and being a British favorite, this cake was a favorite of Queen Victoria’s during tea time. Queen Victoria, to give you context, reigned from 1837-1901 and is King Charles’s great-great-great grandmother. 

The cake, which was originally made with only eggs, saw a boom in popularity once baking powder was invented in 1843. Baking powder, which is a leavening agent made of sodium bicarbonate (baking soda), an acid (like cream of tartar), and cornstarch, made making the perfect sponge cake even easier.

Because when baked, the baking powder releases carbon dioxide in the batter. When air is heated, the molecules start vibrating and get collided with each other creating more space. In this case, air expands to leaven baked goods, which creates the light, fluffy, and airy sponge cake structure.

Tools You Need

• Measuring cups and spoons
• Two 8-inch (20cm) round cake pans
• Parchment paper
• Stand mixer with a paddle attachment and whisk attachment (or large mixing bowl with handheld electric mixer)
• Mixing bowls
• Wire rack

Traditional Victoria Sponge Cake Ingredients

• Butter: Butter does not only lend fat but also adds flavor to the recipe. Make sure your butter is softened correctly: when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
• Granulated sugar: A bit of white sugar sweetens the sponge cake.
• Eggs: I use large eggs for all my recipes. Be sure they are at room temperature before using.
• Self-rising flour: Self-rising flour works much better than all-purpose flour for these sponge cakes. Don’t worry if you only have all-purpose flour! You can Make Self-Raising Flour at home; all you need is all-purpose flour and baking powder.
• Baking powder: Adding a touch of baking powder makes the sponge cake light and airy.
• Salt: Salt highlights all the delicious flavors of the cake.
• Whole milk: I use full-fat whole milk for all of my recipes.
• Heavy whipping cream:Heavy whipping cream is the higher-fat layer (with a fat content of 36%) skimmed from the top of milk before homogenization. It’s the key to easy yet delicious Homemade whipped cream.
• Strawberry jam: I like strawberry jam in this recipe, but see my Pro Chef Tips below for substitutions. 
• Powdered sugar: Also known as confectioner’s sugar or icing sugar. You can make it at home and use it here for dusting.

How To Make Classic Victoria Sponge Cake

1. Using a stand mixer or a handheld electric mixer, cream the butter and sugar together until light and fluffy. Do this for at least 5 minutes, if not more, for best results.
2. Add the eggs, one at a time, until fully incorporated. Then, slowly add in the flour until just combined. Finally, stir in the milk.
3. Divide the batter evenly between two cake tins that have been greased and lined with parchment paper.
4. Bake for about 20 minutes in a preheated 350°F (180°C) oven until a wooden skewer inserted into the center comes out clean.
5. Allow the cakes to rest for 5 minutes in the pan, then invert them onto a wire rack to cool fully. 
6. Make the whipped cream by whipping the heavy whipping cream until medium peaks form, about 4 minutes. Medium peaks hold their shape pretty well except that the tip of the peak curls over on itself when the beaters are lifted.
7. To assemble the cake, spread the strawberry jam on top of one of the cake layers. Then, spread whipped cream on top of the jam. Place the second layer on top.
8. Dust with powdered sugar and serve.

Why Use Self-Rising Flour In Sponge Cake? Self Rising Vs. All-Purpose Vs. Cake Flour

Self-rising flour, alsoreferred to as self-raising flour, is a combination of all-purpose flour, baking powder, and sometimes salt. The reason why I use self-rising flour for sponge cake is that it guarantees there are enough rising agents in the cake batter to achieve that light, fluffy texture you want from a sponge cake.

All-purpose flour also has a bit more protein in it than self-rising flour, which means self-rising flour will yield a more tender cake than AP. 

Cake Flour is not the same as all-purpose or self-rising flour. Cake flour does not contain baking powder. On top of that, it has a lower percentage of protein and gluten, which means it will give you a light product, but it will also have a tight crumb instead of the airy texture needed for the perfect sponge cake.

If you don’t have self-rising flour, learn How To Make Self-Rising Flour at home with my easy guide. You only need all-purpose flour and baking powder. 

Can You Make Victoria Sponge Cake In Advance?

Since Victoria Sponge Cake has fresh whipped cream in the middle, it’s best to serve the cake the day it is made. However, you can make the cake up to 2 days in advance. Bake the cake off and then wrap it well with cling wrap and store it in the refrigerator. Remove the cake from the fridge and then assemble it with your fresh cream and jam. Allow it to come to room temperature before serving.

Can You Freeze Victoria Sponge Cake?

Victoria Sponge Cake, fully assembled with fresh whipped cream and jam, does not freeze well. 

If you are looking to freeze this cake, I suggest only freezing the cake itself. Let the cake cool completely, and then wrap them tightly in plastic wrap. It will keep frozen for up to 2 months. When you are ready to eat, allow the cake to thaw in the fridge overnight. Then, bring it to room temperature, assemble it, and serve.

How Do You Store Leftover Victoria Sponge Cake?

While the cake is best eaten the day it is made, you can still store any leftover cake in an airtight container for 1 day in the refrigerator. 

Classic Victoria Sponge Cake Recipe FAQs

What do I do if I don’t have self-rising flour?

Making self-rising flour at home is as easy as combing all-purpose flour and baking powder! Learn how to make self-rising flour here.

Do you need a stand mixer or electric mixer for this recipe?

Even though a stand mixer or an electric mixer would make this recipe easier, it’s not impossible to make by just using good old-fashioned elbow grease. Keep in mind that the cake may not be as light if made by hand. 

Can you make gluten-free Victoria Sponge Cake?

Yes! You can make this Classic Victoria Sponge Cake recipe gluten-free by replacing the self-rising flour with gluten-free self-rising flour.

Why did my sponge cake sink?

While tempting, it’s important not to open the oven door while the cake is baking. 

The heat and steam escaping could cause the cake to sink. Your cake may also have sank because you overmixed the batter, underbaked the cake, or let the cake batter sit out for too long before baking.

Gemma’s Pro Chef Tips For Making Classic Victoria Sponge Cake

• When making cake, always be sure that all of your ingredients are at room temperature before mixing or baking unless otherwise stated. Ensuring they are all at room temperature will yield the best rise. 
• Don’t skimp on time when it comes to creaming the butter! Be sure to cream the butter and sugar for at least the full five minutes until it is very light and fluffy. This step is to add air to the batter, helping obtain a fluffy, airy sponge cake.
• You can switch out the strawberry jam with any other flavor of jam that you prefer! Also, although it is not traditional, you can swap the jam for sliced fresh berries or fruit.
• For an unusual and delicious twist, make this with my Crème Fraiche Whipped Cream!
• If you want your cake to look a little fancier, place a doily on top of it and dust the powdered sugar over it. Once removed, the doily will leave a lovely design. 

Try More Delicious Cake Recipes:

• Best-Ever Carrot Cake and Cream Cheese Frosting
• My Mum’s Irish Apple Cake
• Gemma’s Best-Ever Vanilla Birthday Cake
• Best-Ever Chocolate Cake With Whipped Dark Chocolate Ganache
• Lemon Yogurt Loaf Cake

Print

Classic Victoria Sponge Cake

My Classic Victoria Sponge Cake recipe is a traditional take on the beloved dessert, made with airy sponge cake and fresh whipped cream.

Course Dessert

Cuisine British

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 12 people

Author Gemma Stafford

Ingredients

• 1 cup (8 oz/225 g) butter, softened
• 1 cup (8 oz/225 g) granulated sugar
• 4 large eggs, at room temperature
• 1 ⅔ cups (8 oz/225 g) self-rising flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons whole milk
• ¾ cup (6 fl oz/180 ml) heavy whipping cream
• ¾ cup (7 ½ oz/213 g) strawberry jam
• Powdered sugar, for dusting

Instructions

• Preheat the oven to 350°F (180°C), grease two 8-inch (20 cm) round cake pans, and line with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a large mixing bowl and a handheld electric mixer), cream the butter and sugar together on Medium/High speed until light and fluffy, about 5 minutes.
• Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl once or twice to ensure that it is all mixed.
• In a small bowl, whisk together the flour, baking powder, and salt, then turn the mixer speed to low and gradually add the flour until it is just smoothly combined. Finally, stir in the milk to get a “dropping consistency” which is a mousse-like mixture that slides reluctantly off a downward-pointing metal spoon.
• Divide the batter evenly between the prepared pans and bake for 20-25 minutes until golden and a wooden skewer inserted into the center comes out clean.
• Let the cakes rest for 5 minutes in the pans, then invert onto a wire rack to cool completely.
• When assembling the cake, whip the cream in the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and medium bowl) on Medium speed until medium peaks form, about 4 minutes.
• Place one cake layer on a serving plate and spread with the strawberry jam.
• Spread the whipped cream on top of the jam and place the second layer of cake on top of the cream.
• Dust with powdered sugar and serve immediately. Store leftovers covered in the refrigerator for up to one day.

The post Classic Victoria Sponge Cake Recipe appeared first on Gemma’s Bigger Bolder Baking.

History Of The O’Driscoll Family

I am proud to say that O’Driscoll’s Irish Whiskey is a family business. It is founded by my cousin, Michael J Stafford the managing director of Stafford Bonded in my home town of  Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr).  Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website . O’Driscoll’s Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other Grandfather. A pillar in the family, an inspiration and a great story teller.  You can meet Diarmuid here.

The O’Driscolls were a family of pirates and smugglers known to build castles, harbors, and ships. By the 15th century, they were one of the notoriously strongest clans in Ireland. Their territories and wealth exceeded the ordinary with ownership of many different castles in the Baltimore area of Cork and surrounding islands.

While land properties made up a considerable portion of their power, it was the wild Atlantic Ocean that was their real domain – and only a few dared to enter the O’Driscolls’ waters without an invitation. So infamous were the O’Driscolls that in 1450, Henry VI decreed that no one from Waterford and Wexford could fish in this family’s territory or else they would be met with heavy penalties or forfeiture.

The O’Driscoll family’s luck ran until the 17th century when they were forced to surrender to the English Crown. Though they may have surrendered, the O’Driscolls remain a force in County Cork to this day with one of their influences on a leading brand of whiskey in Ireland.

Table of Contents

• What is Irish Whiskey Cake?
• Tools You Need
• Irish Whiskey Cake Recipe Ingredients
• How to Make Irish Whiskey Cake
• Does Alcohol cook off  in Irish Whiskey Cake Recipe?
• Can You Freeze Irish Whiskey Cake and How?
• How to Reheat Irish Whiskey Cake?
• FAQs
• Gemma’s Pro Chef Tips
• More Irish Recipes for St.Patrick’s Day

What is Irish Whiskey Cake?

Irish Whiskey cake is a historical bake that has withstood the test of time. The earliest writing about it extends as far back as the 1700s, in the era when alcohol significantly helped bakers preserve baked goods besides enhancing flavors. As European colonists migrated to the Americas, whiskey cake soon found its way across the Atlantic Ocean and proved to be a success.

Tools You Need

• Measuring cups and spoons
• Small saucepan
• Mixing bowls
• 8*8 inch Cake Pan
• Stand mixer
• Spatula

Irish Whiskey Cake Recipe Ingredients

• Raisins: After soaking in Whiskey with lemon zest, raisins will plump up to add moisture, sweetness, and booze from Whiskey to the cake!
• Lemon zest: Fresh lemon zest is an amazing balance of the richness of this cake.
• Irish Whiskey: I used O’Driscolls Irish whiskey–a smooth and creamy texture with vanilla and caramel flavors, it’s the perfect addition to spice up your cake. Feel free to use other liquor or liqueurs if you prefer.
• Butter: I always use salted butter in baking unless specified otherwise. You can use unsalted here if desired. At room temperature: when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
• Dark brown sugar: Dark Brown Sugar does not only sweeten and bind ingredients, but also adds moisture, a caramel and molassesy flavor and depth to baked goods. Make it at home if it’s not easily available!
• Eggs: Large eggs. Eggs add richness and incorporate air into the batter to help the cake rise. Make sure eggs are at room temperature (around 76°F/24°C).
• All-purpose flour:All-purpose flour (plain flour) has the perfect amount of gluten to support the structure holding mix-ins but still yields a light and fluffy texture. Use gluten-free all-purpose blend flour if needed!
• Baking powder: An important leavener to make the cake rise properly.
• Ground cloves: A small amount goes a long way! Ground cloves add warmth to the cake.
• Salt: A pinch of salt enhances all the other flavors.

How To Make Irish Whiskey Cake:

1. Prepare raisin mixture: in a small saucepan on the stovetop, cover and warm the mixture of raisins, lemon zest and O’Driscoll’s Irish Whiskey over medium heat until hot, about 2 minutes. Once steaming, set aside to soak (covered tightly) for a minimum 1 hour (or up to overnight).
2. Preheat the oven to 350°F (180°C) and butter then line an 8×8-inch (20x20cm) cake pan with parchment paper and set aside.
3. Make butter mixture: in the bowl of a stand mixer cream the butter and brown sugar on medium-high until pale and fluffy. Add in the eggs one at a time and continue beating to fully combine and aerate the eggs. scraping down the sides of the bowl a few times.
4. Make the dry-ingredient mixture by combining the flour, baking powder, salt and cloves.Then gradually stir this dry mixture at low speed into the butter mixture until mostly combined.
5. Assemble the batter: stir in the raisin mixture and any remaining liquid in the bowl on low until everything is evenly combined. (The batter will be very thick.)
6. Bake: spread evenly into the prepared pan and bake for 45-55 minutes, until a toothpick inserted into the center comes out clean.
7. Cool: in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Serve cake slices with butter and a cup of tea. Store in an airtight container at room temperature for up to 5 days. Or freeze for up to 2 months for longer storage.

Does the Alcohol Cook off in Irish Whiskey Cake Recipe?

The Whiskey will decrease after baking but there will still be alcohol remaining. However, you can definitely make alcohol-free versions so that everyone can enjoy a slice! 

Can You Freeze Irish Whiskey Cake and How?

Once the cake cools down completely, wrap individual slices tightly with a few layers of plastic wrap. Then store in an airtight container for up to 2 months.

How to Reheat Irish Whiskey Cake?

If frozen, defrost in the fridge overnight.

MICROWAVE: Place the cake covered with a damp cloth or paper towel on a microwave-safe plate. Microwave it at 10-second intervals until warm throughout.

BAKE: Place the cake in an oven-safe dish covered with tin foil. Bake it at 300°F/150°C for roughly 10 minutes or until warm throughout.

STEAM: Bring water in the steamer to a steady simmer then carefully place in the cake. Turn off the heat and leave the cake in the pot with the lid on for 10 minutes or so, until the cake has softened and is as good as new.

FAQs

Is it Whiskey Spelled Wrong?

Of course not! Scotch whisky doesn’t have an “e”, but other whiskies, including Irish are spelled “whiskey”. Fun fact!

How to Make the Irish Whiskey Cake Recipe Alcohol-Free? 

You can use apple juice, orange juice, or other pure fruit juice which also tends to ferment to yield similar booze with alcohol. Note that without alcohol as a preservative, cakes will last for a shorter time.

Gemma’s Pro Chef Tips

• Be sure to keep the soaking raisins airtight or the whiskey will evaporate before it soaks into the raisins.
• It will take 3-4 medium lemons or 6-9 small lemons to get 3 tablespoons of zest but don’t skimp on it. It seems like a lot but it will give this cake the most amazing flavor.
• The batter will be very, very thick – this is to be expected.
• This cake has a very subtle whiskey flavor – for something more pronounced, make a whiskey syrup by combining ½ cup (4 oz/115 g) sugar, 1/3 cup (2 ½ floz/71 ml) whiskey, 2 tablespoons water, 2 tablespoons (1 oz/28 g) butter and 1 tablespoon of lemon juice in a small pot over medium heat until the sugar has dissolved. Once the cake is baked and still hot, poke holes all over the cake and pour the syrup over the cake while it is still in the pan. Cover and leave the cake in the pan to absorb the syrup for several hours while it cools.

More Irish Recipes for St.Patrick’s Day

• Mum’s Traditional Irish Soda Bread Recipe (Brown Bread)
• Gemma’s Best-Ever Irish Scones
• Irish Sausage Rolls Recipe
• My Mum’s Irish Apple Cake
• Traditional Irish Barmbrack

Print

O'Driscoll's Irish Whiskey Cake Recipe

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Soak fruit for 1 hour hour

Servings 8 people

Author Gemma Stafford

Ingredients

• 2 cups(10 oz/284 g) raisins
• 3 tablespoons lemon zest (3-4 medium or 6-9 small lemons)
• ¼ cup(2 fl oz/60 ml) O’Driscoll’s Irish whiskey
• ¾ cup(6 oz/170 g) butter , softened
• 1 cup(6 oz/170 g) dark brown sugar
• 3 large eggs , at room temperature
• 1½ cups(7½ oz/213 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cloves

Instructions

• In a small saucepan, stir together the raisins, lemon zest and O’Driscoll’s Irish Whiskey. Cover and warm over medium heat until the mixture is hot, about 2 minutes. Once steaming, remove from the heat and set aside to soak (cover tightly) for a minimum 1 hour (or up to overnight).
• Preheat the oven to 350°F (180°C) and butter and line an 8x8-inch (20x20cm) cake pan with parchment paper and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat together the butter and brown sugar on medium-high for 5 minutes, until pale and fluffy.
• Add in the eggs one at a time and continue beating for another 3 minutes, scraping down the sides of the bowl a few times, to fully combine and aerate the eggs.
• In a small bowl, combine the flour, baking powder, salt and cloves, then lower the speed of the mixer to low and gradually stir into the butter mixture until mostly combined.
• Finally, pour in the raisin mixture and any remaining liquid in the bowl and stir on low until everything is evenly combined. (The batter will be very thick.)
• Spread evenly into the prepared pan and bake for 45-55 minutes, until a toothpick cake tester inserted into the center comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Slice and spread on some butter and serve with a cup of tea. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.

The post O’Driscoll’s Irish Whiskey Cake Recipe appeared first on Gemma’s Bigger Bolder Baking.