Fig & Vanilla Bean Crumb Cake

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! This buttery, moist Fig & Vanilla Bean Crumb Cake will become your new favorite! With a sweet, sticky fig flavor and flecks of warm vanilla beans, it’s sure to please everyone!

Hey everyone! Happy Tuesday 🙂

I’m here to formally apologize to fruit, because I don’t bake with you nearly as much as I should. And with my apology, comes my amends to bake with fruit more often because the results are always delicious. The end.

Well, actually, the beginning, because I have this amazing cake to talk to you about.

As you know, I’m a brand ambassador this year with Rodelle Vanilla, and this month, Rodelle teamed up with Valley Fig Growers and asked me to create a recipe featuring both figs and vanilla. I was so game and began brainstorming the perfect future love-child of this lovely pairing.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! And then I realized: I have never even baked with figs before!

I was trying to think of things more inventive than the obvious eponymous cookies on the market, and then it hit me: CRUMB CAKE! It was a genius decision, I must say.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! I took my usual crumb cake recipe and folded in an entire jar of this glorious fig preserves. Sticky, sweet and somewhat subtle in flavor, it paired up beautifully with the buttery cake. But throw in some Rodelle vanilla extract and scraped vanilla bean caviar and it sent this cake over. the. TOP!

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! I tossed in some pecans to the brown sugar streusel just for some texture, but you could leave those out if you wanted, or substitute with almonds or walnuts, even. And for a little more fig flava, I added in some chopped dried figs to the batter. The secret to making sure your chopped figs don’t sink to the bottom of the cake? Toss them with a little bit of all-purpose flour before you fold them in and they’ll stay “afloat” in the cake!

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! The combination of warm, aromatic, floral vanilla beans and sweetened dried figs was a dreamy pairing combined with brown sugar, butter, and nutty pecans. This cake was seriously delicious and would be a killer Thanksgiving or Christmas brunch option since it could go for breakfast or dessert!

But you guys… you have to try this cake, like yesterday.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce!

Fig & Vanilla Bean Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Fig & Vanilla Bean Crumb Cake is a beautifully flavored, perfectly moist cake you HAVE to try to believe!
Ingredients
  • FOR THE STREUSEL:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 2 sticks (1 cup) salted butter, melted
  • 1 cup chopped pecans, optional but recommended
  • FOR THE CAKE:
  • ¾ cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Vanilla Extract
  • 1 Rodelle vanilla bean, caviar scraped out
  • 1 cup Greek yogurt or full-fat sour cream
  • 2 cups all-purpose flour + 2 Tbsp
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • One 16-oz jar fig preserves
  • 1 cup dried figs, pitted, stems removed and roughly chopped
Instructions
  1. Preheat your oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray, then place a parchment round in the bottom and spray again. Set aside.
  2. In a large bowl, combine the streusel ingredients with a spoon until moistened and crumbly. Set aside. Meanwhile, in the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla and vanilla bean caviar. Add in the Greek yogurt/sour cream and mix well, followed by 2 cups of the flour, the baking powder, and baking soda until a smooth batter comes together. Lastly, beat in the fig preserves. In a small bowl, combine the chopped figs with the 2 Tbsp flour until coated; fold the flour-coated fig pieces into the cake batter gently.
  3. Pour the cake batter into the bottom of the springform pan and smooth out the top. Top with huge, liberal handfuls of the crumb mixture. It will seem like a lot of crumb, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving. Serve with caramel sauce, if desired.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! This crumb cake is so flavorful and delicious with a subtle sweetness from the figs and a delicate floral flavor from the fresh vanilla bean. You’ll love it!

For more information on Rodelle, be sure to visit their website and follow them on Pinterest, Facebook, Instagram, and Twitter! For more information on Valley Fig Growers, visit their website and follow them on Facebook, Instagram, Pinterest, and Twitter!

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Rodelle. I was compensated for this post, but all opinions are 100% my own. Thanks for supporting the brands that keep my blog alive! 

Sweet Potato Sheet Cake with Marshmallow Frosting

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! This supremely moist and tender Sweet Potato Sheet Cake has a creamy, sweet layer of thick Marshmallow Frosting and is such a fun departure from typical pumpkin desserts! Complete with crushed toffee bits on top, it’s a show-stopper for fall!

So for many years, we’d go to my Grammie Pat’s house for Thanksgiving and Christmas because for many years, we lived only two doors down from her house. It was a quick walk over to her place and dinner was ready.

And for a loooong time, she made sweet potatoes as a side dish but no one liked them. So they’d sit, sad and untouched at the table, only eaten by my Grammie Pat and my uncle. I wondered why she always made the effort of making a big batch, maybe holding onto a shred of hope that one year, maybe – just maybe – someone would ask for a spoonful.

Well, I guess it worked on me, because one year I caved in and went whole hog on that damn casserole dish. I ate most of it and kept going back for seconds and thirds. It was so good. I don’t know why it took me forever to relent to the siren song of sweet potatoes covered in a thick, gooey layer of marshmallows, but once I took a bite, I was hooked.

Then one year she decided to be sadistic and throw in pineapple. Um, sorry, granny, but get that freakin’ pineapple away from my sweet potatoes. It has no place at this table. She is kind of like a wildcard: most of the time she’s pretty predictable with her food offerings, but sometimes she’ll stir some sour cream into brownies and hand them to you and not say anything about the giant blobs of white in your brownies so you’ll take a bite thinking they’re marshmallow brownies but it’s actually brownies with pockets of hot sour cream in them.

Yeah. That.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! ANYWAY. Now that I’m #TeamSweetPotato, I could not wait to think up some yummy sweet potato-inspired desserts for my blog. Everyone focuses on pumpkin this time of year, which is great! – but sweet potatoes are just as delicious. I revamped my Pumpkin Spice Sheet Cake recipe and turned it into a sweet potato vision complete with a fluffy marshmallow frosting that sends it over the top!

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! For a little crunch and texture, I sprinkled some crushed toffee bits to the top of the cake, but this would be equally fab with marshmallow bits or even finely chopped pecans! Just please, leave the pineapple far away from the sweet potato cake.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter!

Sweet Potato Sheet Cake with Marshmallow Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Sweet Potato Sheet Cake is so moist, tender and flavorful with a lovely hint of spice, but the fluffy marshmallow frosting is what sends this cake over the top!
Ingredients
  • FOR THE CAKE:
  • 1 & ½ cups granulated sugar
  • One (15 oz) can sweet potato puree (just plain puree, not pie filling)
  • 1 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ - 1 tsp ground ginger
  • Pinch salt
  • FOR THE MARSHMALLOW FROSTING:
  • ½ cup salted butter, softened
  • One (7 oz) jar marshmallow fluff or cream
  • 1 tsp vanilla extract
  • 3 cups confectioners' sugar
  • If needed, ¼ cup milk or heavy cream (may not use)
  • 1 cup toffee bits
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray and set aside briefly.
  2. In a large bowl with an electric mixer, beat together the granulated sugar and sweet potato puree until blended. Carefully beat in the oil and vanilla, then the eggs one at a time, beating well after each addition.
  3. Meanwhile, in a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add in the flour mixture to the wet mixture, beating well until batter is smooth and combined. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
  4. For the frosting: In the bowl of a stand mixer, cream together the butter and marshmallow fluff until combined, about 1 minute. Beat in the vanilla and gradually begin adding in the confectioners' sugar, about one cup at a time, until frosting is light and fluffy. If frosting is too thick, add in a little of the milk or heavy cream to thin it out. You want the frosting to be spreadable, so not too thick.
  5. Spread the frosting onto the cooled cake in an even layer. Sprinkle with toffee bits and serve. Store leftovers either in the fridge or at room temperature, but covered either way.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! I love how moist and flavorful this sweet potato cake is! The sweet potato flavor really shines here. If you prefer things more spicy, feel free to add more spice quantities as you see fit.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! Have a super sweet day!

xo, Hayley

 

 

Perfect & Easy Tiramisu

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. Tiramisu fans will fall in love with this simply perfect recipe! A few easy swaps makes it more approachable and easy to make any time of year with products that are easy to find.

I am a tiramisu NUT.

I really don’t know where this obsession started, because I have only recently hopped on the bandwagon. I certainly never had it growing up, but once I tried it, I was hooked. It’s easily one of top 3 favorite desserts and I order it whenever I see it on the menu.

But for some reason, I am not a huge mascarpone cheese fan. I tried to like it but it’s just not my jam, so in this recipe, I switched things up by using cream cheese. Cream cheese is an easy swap-out for mascarpone without sacrificing the hint of tang, the creaminess, or the amazing fluffy texture.

Usually for tiramisu, I like using Twinkies instead of ladyfingers because they’re easier to find and so similar, anyway, but I wanted this to be more authentic.

Plus, once I realized Whole Foods carries ladyfingers for cheap (on the cookie and cracker aisle!), the rest was history. Authentic tiramisu whenever I want, YES!

This recipe starts out like most tiramisu recipes but with little twists along the way. First, dunk your ladyfingers into a mixture of cooled, brewed coffee and a splash of Kahlua. Some people use brandy or Marsala wine, but I had Kahlua on hand and I liked that it played up the coffee flavor. Once your ladyfingers are dunked, line them up in the pan like little soldiers and top them with the cream cheese mixture.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. The cream cheese mixture is just cream cheese, sugar, vanilla, and whipped cream mixed together to form one heavenly cloud of luscious deliciousness. Spread that over the soaked ladyfingers, then repeat the layers.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. Finish with a heavy dusting of cocoa powder on top and – this is the hard part – let it set in the fridge for a few hours. You’ll be glad you did, because it really allows the flavors to merry together. (Is it ‘merry’ or ‘marry’? Who knows/cares because I have tiramisu).

Anyway, get your forks out because I guarantee once you make this bad boy, you won’t want to share!

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing.

Perfect & Easy Tiramisu
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 9
 
This Perfectly Easy Tiramisu is life-changing! A few simple swaps and easily accessible ingredients make it a real winner without sacrificing flavor or texture.
Ingredients
  • 24-28 ladyfinger cookies (I found mine at Whole Foods!)
  • ⅔ cup brewed & cooled black coffee
  • ¼ cup Kahlua or coffee liqueur
  • One (8 oz) tub whipped cream cheese
  • ½ cup confectioners' sugar
  • 2-4 tsp vanilla extract
  • 2 cups whipped cream (freshly made with 1 cup heavy whipping cream, whipped until stiff peaks form OR one tub (8 oz) Cool Whip, thawed)
  • Cocoa powder, for dusting
Instructions
  1. Line a square 8x8" or 9x9" pan with foil, extending the sides of the foil over the edges of the pan. Mist lightly with cooking spray.
  2. In a medium bowl, combine the brewed coffee and Kahlua. Dunk each ladyfinger, one at a time, into the coffee mixture and line the cookies up in the bottom of the pan - you should have 2 rows of ladyfingers with about 6 ladyfingers in each row. Break up any ladyfingers to fit if needed.
  3. Meanwhile, beat the whipped cream cheese, confectioners' sugar, and vanilla together with an electric mixer until fluffy and combined, about 1 minute. Fold in the whipped cream or Cool Whip gently. Spread half of this mixture over the ladyfingers.
  4. Repeat with dunking the remaining ladyfingers, lining them up, and spreading the remaining whipped cream mixture over top. Dust liberally with cocoa powder. Cover loosely and refrigerate until set, about 2-4 hours.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. This tiramisu is so flavorful, chocolaty and luscious with a fluffy whipped cream cheese filling and Kahlua-soaked ladyfinger cookies.

This Perfectly Easy Tiramisu is exactly as the name suggests: SO SIMPLE. Layers of Kahlua-soaked ladyfinger cookies with a whipped cream cheese mixture and lots of cocoa powder! So simple and amazing. Have a super sweet day!

xo, Hayley

Caramel Apple Layer Cake

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! This Caramel Apple Layer Cake is bursting with flavor! With fresh apples swirled throughout the cake batter and a buttery caramel frosting, it’s a crowd-pleasing fall-favorite!

I have to say, I’m beginning to change my tune about layer cakes for one reason: the newfound appreciation for rustic-looking cakes.

If fondant and stuff was still a thing – much like Ugg boots with denim shorts or Charlie Sheen’s acting career – I would avoid it like the plague. But since everyone has loosened up on their fancy cakes, I have loosened my strict rule about never making layer cakes.

And you guys? It feels good to be free from those restraints, because this cake was worth it.

Sure, it’s not going to be on a Food Network cake challenge show (and I wouldn’t want it to be, anyway!), but that’s okay, because all the goodness is in the flavor of the cake, which is the most important thing, right? Haven’t you ever seen a gorgeous cake in the shape or likes of something but tasted it and it was dry and artificial-tasting? So anticlimactic.

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! The cake starts out like a regular scratch yellow cake but gets amped up with the addition of fresh apples and lots of spice. Once it bakes and cools, you can assemble it – thankfully it is only two merciful layers – and frost it with the buttery caramel cream cheese frosting. I like that it is caramel + cream cheese because the cream cheese offsets the sweetness of the caramel some, and adds a nice, delightful tang.

Last thing you need to do (which I shouldn’t have to clarify)… EAT!

Now if you’ll excuse me, I have some lost time to make up with layer cake recipes.

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! *cake recipe adapted from Magnolia Bakery cookbook

Caramel Apple Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Caramel Apple Layer Cake has a moist and tender spice apple cake filled with creamy, buttery caramel cream cheese frosting. A delightful, easy layer cake recipe everyone will love!
Ingredients
  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 cup whole milk
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2-3 tsp ground cinnamon, depending on how spiced you like it
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 3 cups coarsely chopped, peeled tart apples, such as Granny Smith
  • FOR THE FROSTING:
  • 1 (8 oz) pkg cream cheese, softened
  • 6 Tbsp butter, softened
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ cup caramel sundae sauce
  • 4-5 cups confectioners' sugar
Instructions
  1. Preheat your oven to 325 degrees F. Line two 8 or 9" round pans with parchment rounds and liberally grease each pan. Set aside briefly.
  2. In the bowl of a stand mixer, cream the butter until smooth, about 1 minute. Beat in the granulated sugar until fluffy, about 2-3 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Meanwhile, sift together the flour, baking powder, salt, and spices. Alternate adding the dry mixture with the milk, ending with the milk, until the batter is smooth and blended. Stir in the apples.
  3. Divide the batter evenly among the cake pans and bake for approximately 40-45 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely in the pans.
  4. For the icing: in a bowl of a stand mixer, cream together the cream cheese and butter until fluffy and smooth, about 1 minute. Add in the brown sugar and vanilla and mix well. Gradually add in the confectioners' sugar, about one cup at a time, thinning the frosting out with the caramel sundae sauce if it becomes too thick. Frosting should be light and fluffy.
  5. Frost the layer cake in the middle and around the tops and sides of the cake. If you have remaining icing, you can pipe little details (like flowers or swirls) around the perimeter or edges of the top and/or sides of the cake. Finish with a little extra drizzle of caramel sauce.

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! Moist, tender, flavorful spice cake chock-full of fresh apples and covered in a heavenly cream cheese caramel frosting. There’s nothing better!

Super flavorful Caramel Apple Layer Cake is easy and impressive! Two layers of moist, tender apple spice cake covered in a heavenly cream cheese caramel frosting. A gorgeous cake that tastes even better than it looks! Have a super sweet day!

xo, Hayley

 

Butter Pecan Layer Cake

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Three towering layers of moist and fluffy Butter Pecan Cake with an irresistible cream cheese frosting and toasted pecans!

So admittedly, I am not a layer cake person. I LOVE eating layer cakes, but I do not like making them.

This probably stems back to a time long ago when I took a cake decorating class at a local Michael’s and failed miserably. Like, I was so bad and everyone was surpassing me with their gorgeous wedding-style cakes that I dropped out just before we learned how to make frosting roses.

Plus, layer cakes are usually very fussy, and fussy I am not. There’s the cake leveling crap, fondant garbage, and crumb coats, which I interpret to mean “time suck.”

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! But – BUT! This Butter Pecan Layer Cake is no time suck, does not require fondant, and naturally bakes pretty flat so the cake leveling – if any – is very minimal. I promise that if I can do it, you can most definitely knock this recipe out of the park. I believe in you.

This cake is made entirely from scratch and features a buttery, moist cake layer studded with toasted pecans which imparts such a wonderful flavor. Toasting the pecans really makes a difference, so don’t skip this step!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Each layer and the entire shebang is coated in a fluffy cream cheese frosting which gives the cake a nice, light tanginess which tastes great with the sweetness of the buttery cake flavor. You could totally use buttercream, but I tend to choose cream cheese over buttercream.

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Not only is this cake tasty, it’s impressive, too! I am going to go out on a limb here and say it would be show-stopping for Thanksgiving dinner, so bookmark it when you’re ready to make your Thanksgiving menu plans.

Now get to baking, and thank me later!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! *adapted from Taste of Home

5.0 from 2 reviews
Butter Pecan Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Butter Pecan Layer Cake is so flavorful and ridiculously tasty! Perfect for any event, but this would be quite special for holidays!
Ingredients
  • FOR THE TOASTED PECANS:
  • 3 cups chopped pecans
  • ⅓ cup unsalted butter, melted
  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1 tsp butter extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • FOR THE FROSTING:
  • 1 cup butter (either salted or unsalted - I used salted), softened
  • 10 ounces (one 8-ounce brick plus 2 ounces) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 5-6 cups confectioners' sugar
  • ¼ cup milk or heavy cream, if needed
Instructions
  1. First, toast your pecans: Preheat oven to 350 degrees F. Toss together the chopped pecans and melted butter and spread out evenly on a parchment-lined baking sheet. Toast the nuts for 5-10 minutes, watching carefully so they do not burn. They should smell nutty and fragrant. Remove from oven and cool the pecans until cool to the touch. Meanwhile, grease three 9" round baking pans and line with parchment rounds.
  2. In the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition, followed by the vanilla and butter extracts. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Gradually add in the flour mixture, alternating with the buttermilk, mixing well after each addition. Finish with the buttermilk.
  3. Fold in 1 & ¾ cups of the toasted pecans. Pour evenly among the pans. Bake for approximately 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely and if cakes are too domed on top, use a serrated knife to gently remove the dome.
  4. To make your frosting: In another bowl of your stand mixer, beat the butter, cream cheese, and vanilla together with the paddle attachment until creamy and combined, about 1 minute. Gradually add in the confectioners sugar, one cup at a time, beating well after each addition until frosting is light and fluffy. Only use the heavy cream/milk if frosting becomes too thick or pasty, nothing that you may not need it.
  5. To assemble: place a cake layer on a cake stand or plate. Spread with some of the frosting and top with another cake layer. Repeat. Once your layers are assembled, frost the outside of the cake as best as you can, until smooth. Sprinkle the remaining toasted pecans around the perimeter of the top of the cake. Serve!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Buttery, nutty, flavorful cake layers with a phenomenal cream cheese frosting you’ve just got to try!

This Butter Pecan Layer Cake is as tasty as it is pretty! Three towering layers of moist buttery, toasted pecan cake with a delicious cream cheese frosting. Easy, impressive and SCRUMPTIOUS! Have a super sweet day!

Want more pecan goodness? 

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!Peach & Pecan Layer Cake with Bourbon Caramel

These Pecan Praline Blondies are a wonderfully EASY and DECADENT recipe! Made in ONE pot (both the frosting and the blondies), they're sweet, crunchy, gooey, chewy and utterly delicious.Pecan Praline Blondies

Pecan Praline Pie Bark

xo, Hayley

The BEST Pineapple Upside Down Cake

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!A retro recipe that’s here to stay: this Pineapple Upside Down Cake is AMAZING. So supremely moist and soft, with a caramelized pineapple and maraschino cherry topping, it’s perfect for get-togethers, BBQs, potlucks, and any occasion!

You guys – this cake!

I’ve been tinkering around with pineapple upside down cake recipes lately and I had yet to find one I liked. For some, the cake was a little too dry – others, there wasn’t enough pineapple flavor or general pizzazz. I even found one recipe on the internet using dried cranberries in place of the maraschino cherries which is a crime against humanity and threatens the welfare of the world. Yeah, they’re neon red and full of sugar, but maraschino cherries are essential for this cake!

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!But after some trial and error – and pawning the guinea pig cakes to my apartment complex’s front office – I have found The One. And like when you find your human soulmate, I found my cake soulmate and this is it.

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!The cake part of this phenomenal piece of heaven is so supremely moist, fluffy and soft with a hint of pineapple flavor. The topping/bottom of the cake is just perfect: gooey, caramelized brown sugary pineapple slices and juicy cherries. The only thing that may be missing from this cake is a heaping scoop of vanilla ice cream. Just sayin’.

Whatever you do, promise me you’ll make this cake and love me forever?

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!

5.0 from 1 reviews
The BEST Pineapple Upside Down Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Pineapple Upside Down Cake is the BEST recipe I've made and tried! The cake itself is moist, soft and tender with a fresh pineapple flavor, and the topping consists of caramelized pineapples and maraschino cherries for ample flavor!
Ingredients
  • FOR THE TOPPING:
  • ¼ cup salted butter, melted
  • ½ cup brown sugar
  • 5-7 pineapple rings, drained and juice reserved
  • Maraschino cherries (without stems)
  • FOR THE CAKE:
  • 3 Tbsp vegetable oil
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 & ⅓ cups all-purpose flour
  • ¼ cup full-fat sour cream or Greek yogurt
  • ½ cup milk
  • ¼ cup pineapple juice
Instructions
  1. Preheat your oven to 350 degrees F. Lightly grease the bottom and sides of a 9" round cake pan with cooking spray. In a small bowl, combine the melted butter and brown sugar and pour the mixture into the bottom of the cake pan, spreading it out evenly. Arrange the pineapple rings around the pan and place maraschino cherries in between. Set aside briefly.
  2. In the bowl of a stand mixer, cream together the oil and granulated sugar until moistened. Beat in the egg, salt, baking powder, and vanilla until combined. Beat in the sour cream. Gradually add some of the milk, alternating with the flour until a soft batter comes together. Gently beat in the pineapple juice last.
  3. Carefully pour the batter over the pineapples in the pan, careful not to disturb their placement. Bake for approx. 40-45 minutes or until the cake appears set, is light golden brown, and a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for 10-15 minutes, then very carefully invert the cake onto a platter or plate. Serve warm or room temperature.

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY!I made this cake a couple weeks ago and I have had an actual dream about it since then – it’s that good.

This is the BEST recipe for Pineapple Upside Down Cake EVER! Supremely moist, soft and tender pineapple-infused cake topped with a caramelized brown sugar & butter sauce, softened pineapples and juicy cherries. So easy, impressive, and TASTY! Have a super sweet day!

xo, Hayley

Raspberry Lemonade Pound Cake

This Raspberry Lemonade Pound Cake is so tender and moist - bursting with juicy, zesty lemon flavor and swirls of tart raspberry ribbons! #ad #krusteaz

This Raspberry Lemonade Pound Cake is so supremely moist and tender with a bright & zesty lemon flavor and a tart raspberry-flavored ribbon swirled throughout!

Summer is in full-swing and I am officially craving all of the lemon desserts! Between lemon bars or lemon icebox cake, I just cannot get enough of the citrus stuff. And I’m not the only one – my lemon desserts are going crazy on my blog lately! Y’all have good taste J

As a brand ambassador for Krusteaz, I was so excited when they sent me their Meyer Lemon Pound Cake Mix because I hadn’t tried it yet! You guys – I made one in the morning one day and it was gone by nighttime. It was SO fabulous and versatile – I ate the first few slices as-is with the provided glaze, and by night I had cubed up the rest and mixed it with pudding and fresh berries for a little trifle. So dang good!

This Raspberry Lemonade Pound Cake is so tender and moist - bursting with juicy, zesty lemon flavor and swirls of tart raspberry ribbons! #ad #krusteazThis recipe, however, may be my new favorite way to indulge in pound cake: this Raspberry Lemonade Pound Cake is so flavorful and perfect, I have no doubt it’ll be your new fave, too!

The pound cake is ultra tender with a nice, moist crumb and is bursting with delicious Meyer lemon flavor. Then I went and added in a raspberry swirl which takes the pound cake over the top. It couldn’t be easier: simply grind up some freeze-dried raspberries in the blender or food processor and stir the raspberry powder into about ¼ cup of the prepared pound cake batter. Not only will the raspberry powder flavor the pound cake with the sweet and tart flavor of raspberries, but it will turn the swirls a gorgeous magenta color. Win-win!

The result is easily one of the best pound cakes I’ve ever tasted – and I consider myself an aficionado on the subject.

CLICK HERE TO GET THE RECIPE!

Be sure to check out Krusteaz on Facebook, Twitter, Instagram & Pinterest!

Have a super sweet day!

xo, Hayley

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!

This scratch-made Peach & Pecan Crumb Cake is a moist and fluffy cake filled with fresh, juicy peaches and topped with a sky-high layer of pecan streusel! But to make it even better, it’s drizzled with a Homemade Bourbon Caramel!

I know it’s only August 1st and I’ve clearly got my undies in a twist, but I am already thinking about fall. Don’t shoot me or sue me or cause me bodily harm because I promise when September comes around, you’ll be thanking my pumpkinhead for the recipes coming.

This recipe today reminds me of an entrance-into-fall-ish-weather-ish-recipe. AKA, a recipe that reminds me of back-to-school season, if back-to-school season also had a menu that corresponds with it. I’m not making sense am I? Blame the bourbon caramel.

What I’m trying to say is: it reminds me of a late summer recipe, and to me, August is getting to be late-summer. It’s still lazy and hot, but stores are putting out light jackets and boots, and there are far fewer children out during the day when I go shopping because they’re all back in school and not crowding the mall. #bitteroldlady

Plus, in California, peaches are good until late September, so it’s still peach season and therefore, this recipe fits perfectly for the new month of August.

If you’ve read my blog for a bit, you’d know peaches aren’t my favorite. Actually, most stone-fruits are not. I really dislike plums and apricots, and don’t get me started on hybrids like pluouts which just make me shiver involuntarily. I do like nectarines, which people say are like peaches without the fuzz, but I dislike peaches. I already know I’m weird; I can smell colors and I like nectarines but not peaches. Welcome to my life.

BUT! I have to say: I loved this cake. And if you love peaches already, you will flip over this cake. I promise! It’s a buttery, tender and moist cake base with fresh, juicy peach chunks swirled throughout and a little splash of bourbon in the batter. NOTE: this cake has far more crumb topping than cake, and that’s the way it should be according to law in all 50 states.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! The streusel consists of huge brown sugary crumbs mixed with some chopped pecans for flavor and crunch. The crumb does kind of weigh the cake down in the middle, and you’ll notice kind of a dip in the center of the cake when it’s cooling – this is okay, do not be alarmed. It will still taste delicious, obvi.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! But because I am so over-the-top and out-of-control, etc., I had to make something to complete this cake, and naturally, Homemade Bourbon Caramel seemed like the perfect addition. NOTE: you can really taste the bourbon flavor in the caramel. Don’t ask me if your kids can have it, as I am not a scientist and cannot say for certain if the bourbon cooks down enough that your kid won’t get trashed on caramel sauce. But there is bourbon in the caramel, and you can taste it. I doubt I’ll receive any complaints.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! Lemme just say that caramel + bourbon + peaches + pecans belong together in one loving, delicious, polyamorous relationship from this point forward. One taste and you’ll agree!

Now if you’ll excuse me, I need to get drunk off of the remaining bourbon caramel in my fridge. #winning

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Peach and Pecan Crumb Cake is a moist and fluffy cake swirled with fresh peach chunks and topped with a heavy hand of pecan streusel! But the bourbon caramel sauce MAKES the cake!
Ingredients
  • FOR THE CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped pecans
  • FOR THE CAKE:
  • ¾ cup butter, softened (if using salted butter, omit the salt from the recipe)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp bourbon
  • 1 cup full-fat sour cream or full-fat Greek yogurt
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground nutmeg
  • 2 cups chopped and peeled peaches (about 2 medium-large peaches. You can use frozen, but thaw and pat dry first)
  • FOR THE CARAMEL:
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 Tbsp corn syrup
  • 5 Tbsp butter
  • ⅓ cup heavy cream
  • 1 Tbsp bourbon
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Place a parchment round in the bottom of the pan, then liberally grease the parchment round and the sides of the pan with cooking spray. Set aside.
  2. First, make your crumb: in a medium bowl, stir together the brown sugar, flour, cinnamon, melted butter, and chopped pecans. Mixture will come together and be somewhat clumpy. Set aside.
  3. To make your cake batter: In the bowl of a stand mixer, cream together the butter and sugar until soft and pale, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract and bourbon. Add in the sour cream, baking powder, baking soda, salt, and nutmeg, then gradually add in the flour until a soft batter comes together. Stir in the chopped peaches. Pour the batter into the prepared pan and smooth out the top. Drop heaping handfuls of crumbs evenly over the cake. There is a LOT of crumb mixture, but use it all!
  4. Place the springform pan on a baking sheet to catch drips, and bake for approx. 50-60 minutes or until a toothpick or cake tester inserted in the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While the cake bakes and/or cools, make your bourbon caramel. In a medium saucepan (make sure your saucepan is bigger than you think you'll need) over medium-high heat, add the granulated sugar, corn syrup and water and stir until sugar is dissolved. Stirring occasionally to prevent burning until the mixture turns deep amber in color. Pay attention* because this happens VERY quickly - within 5-7 minutes - and can go from deep amber to burnt in seconds.
  6. Once the mixture is amber colored, pull from the heat and add in the butter, noting that the butter will cause the mixture to spit and bubble up, so use caution. Whisk in the butter, followed by the heavy cream and bourbon, which will cause the mixture to also bubble violently. Bring the caramel back onto medium heat and cook until boiling, about 1-2 minutes, whisking constantly.
  7. Let the bourbon caramel cool in a mason jar or pourable container until ready to use. Store leftover caramel in the fridge, sealed, up to 2 weeks.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! If nothing else, you have got to try that bourbon caramel sauce on ice cream sundaes or drizzled over cake. It is PHENOMENAL!! Combined with the fresh, juicy peaches and crunchy, salty pecans, this cake is HEAVEN!

Love crumb cake? Check out my other flavors!

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!Apple Cinnamon Crumb Cake

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy!Cranberry Walnut Crumb Cake

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! Have a super sweet day!

xo, Hayley

 

 

Slutty Brownie Cookie Dough Cake

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This Slutty Brownie Cookie Dough Cake combines the Pinterest-favorite dessert into a layer cake filled with cookie dough! Irresistible, utterly decadent, and super delicious!

So yesterday, yours truly was on the Hallmark Channel’s show, Home & Family… did you catch it?

I wore a bomb pop-printed dress and made a cobbler pie from my latest cookbook, Two in One Desserts, and I got to meet Dean Cain, Donna Mills, and Fabio Viviani (as well as Mark and Debbie, the gracious and so-sweet hosts of H&F).

I had flown down to Los Angeles last Thursday and went on the Universal Studios backlot on Friday to film. It was so amazing being on the backlot where they film TV shows and movies. The Home and Family set is sandwiched between an old, abandoned western movie set with ramshackle saloons and buildings. And once I met my producer, she took me to my own private trailer. 

WHAT!?!

It even had a private bathroom! And a mini-fridge stocked with Diet Coke! And air conditioning! And I didn’t have to share it with Dean Cain or Donna Mills or Fabio or anyone else! Is this what celebrity is like? If so, I’m enjoying the celeb life so far.

Anyway, when I was a kid I used to dream about writing novels… but I also dreamed about being on TV and how cool it would be. And you guys, it’s pretty freakin’ cool! Live TV seems scary but I think I have it down by now, and I love knowing that my readers are watching at home and cheering me on – that makes it a lot less scary 🙂 And now I’m going to be on a local TV show today, and I’m up to my eyeballs in treats but thankful for the opportunity to spread The Domestic Rebel word!

And today, I’m spreading the word about this Slutty Brownie Cookie Dough Cake. You’ve heard of slutty brownies, right? Now before you come wagging your finger at me and scold me about slut-shaming chocolate desserts, I did not come up with the name. Slutty Brownies are basically brownies, chocolate chip cookies, and Oreos mixed together into one outrageous bar, but I took it one step further, natch.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This cake consists of two fudge brownie “cake” layers sandwiched around chocolate chip and Oreo cookie dough, covered in chocolate ganache and topped sky-high with chopped brownies, chocolate chip cookies, and Oreo cookies. And I know out there in the Internet land someone will come on this page, comment “too sweet” and I will roll my eyes so fast and so hard that they will fall out of my head and run away somewhere tropical where they don’t have to read people’s inane comments about things being “too sweet” on a dessert blog.

ANYWAY. I digress.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! This cake is insanity, and if you have a high chocolate threshold, I highly recommend it! But if you find even chewing gum to be too saccharine, you may want to, uh, go find a saltine cracker or a Band-Aid to chew on instead and leave this cake to the pros.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! WHO’S READY?

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS!

Slutty Brownie Cookie Dough Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Slutty Brownie Cookie Dough Cake combines a Pinterest favorite - slutty brownies - into a unique and unexpected layer cake!
Ingredients
  • FOR THE "CAKE" LAYERS:
  • 2 boxes fudge brownie mix, plus ingredients on back of boxes
  • FOR THE COOKIE DOUGH FILLING:
  • ¾ cup salted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup heavy whipping cream or milk
  • 2 cups all-purpose flour (if you're worried about using raw flour, heat-treat the flour or use a flour substitution, such as almond flour, oat flour, or coconut flour)
  • 1 & ½ cups miniature chocolate chips
  • 12 Oreo cookies, roughly chopped
  • FOR THE GANACHE:
  • 2 cups semi-sweet chocolate chips
  • ⅔ cup heavy whipping cream
  • FOR THE TOPPING:
  • Additional baked fudge brownies (I used brownie bites from the grocery store), chocolate chip cookies, and Oreo cookies, all roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray and place a parchment round in the bottom of each pan. Spray the parchment lightly with cooking spray; set aside.
  2. In two large bowls, prepare the brownie batter according to package directions. Pour the brownie batters into the prepared pans. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely, then gently release from the pans. Place one brownie layer upside down on a cake platter.
  3. To make the cookie dough filling: In the bowl of a stand mixer, cream together butter, brown sugar, and granulated sugar together on medium speed for about 1 minute or until creamy. Beat in the vanilla and heavy whipping cream/milk, followed by the flour or flour substitute, until a soft dough has formed. Stir in the miniature chocolate chips and Oreo cookie pieces.
  4. Spread the cookie dough on top of the brownie layer in an even layer. Filling layer will be thick. Top with the remaining brownie layer and press down gently to adhere.
  5. For the ganache, microwave the heavy whipping cream for 30-35 seconds or until hot. Pour over the semi-sweet chocolate chips in a medium bowl and microwave that mixture for 10-20 seconds. Leave in the microwave for about 1 minute to allow chocolate chips to melt. Stir the mixture until smooth and glossy, then pour the ganache evenly over the top of the top brownie layer and down the sides of the cake.
  6. Immediately put handfuls of chopped brownies, chocolate chip cookies and Oreo cookies all over the ganache's surface. Serve immediately, or keep in the fridge up to 2 days.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! Utter insanity… but utterly delicious.

This Slutty Brownie Cookie Dough Cake takes the Pinterest favorite to a whole new level! Two fudge brownie "cake" layers sandwiched around egg-free chocolate chip Oreo cookie dough, topped with smooth chocolate ganache and bite-size morsels of brownies, chocolate chip cookies, and Oreos! So decadent, impressive, and OUTRAGEOUS! Have a super sweet day!

xo, Hayley

Peach Bourbon Cupcakes with Peach Buttercream

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!Summertime means ripe and juicy peaches, and nothing quite says summer like these Peach Bourbon Cupcakes! Moist peach and bourbon-infused cupcakes topped with a real peach and bourbon buttercream!

So I realized I am severely lacking in the peach-flavored treats department on my blog.

Peach lovers everywhere: I’m sorry.

Peaches admittedly aren’t my favorite fruit, so I tend to overlook them. But I know they are the favorite fruit of no less than 9 million people in the world, so I’m doing this for you.

Plus, any excuse I can get to enjoy bourbon while eating dessert is a win in my book.

These cupcakes came to me after I discovered the magic of freeze-dried fruit with my Raspberry Lemonade Gooey Bars. Freeze-dried fruit is real-fruit that’s been, uh, freeze-dried (duh) so it has all that amazing fresh fruit flavor packed into little crunchy fruit bits. And nowadays, they have like, every type of fruit freeze-dried for your convenience. I seriously saw everything from mangoes to pineapple to even blueberries.

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!In the past, I’ve attempted to make peach cupcakes but the only peach flavoring I could use was peach Jell-O. Which, no offense to Jell-O, is delicious but not what I was going for. And the peach buttercream was always lacking. Enter: freeze-dried peaches to the rescue!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!The peach cupcakes are made with ground up freeze-dried peaches and chunks of real peaches mixed in for a true peach flavor. The buttercream is swirled with the freeze-dried peaches and a splash of bourbon for a nice little kick. Bourbon and peaches should be together from this point forward. Let’s sign a petition!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!And while we’re petition-signing, let’s dive into these magical cupcakes!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!

Peach Bourbon Cupcakes with Peach Buttercream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
These Bourbon Peach Cupcakes are phenomenal! True, fresh, real peach flavor comes through in both the moist and tender cake and the fluffy buttercream! And a splash of bourbon never hurt anyone 🙂
Ingredients
  • FOR THE CUPCAKES:
  • 1 box yellow cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup peach nectar or water
  • ½ cup brown sugar
  • 2 cups freeze-dried peaches, ground to a fine powder in a food processor
  • 1 can peach halves, drained
  • 2 Tbsp bourbon, optional but recommended
  • FOR THE BUTTERCREAM:
  • ¾ cup unsalted butter, softened
  • 1 Tbsp bourbon
  • 1 tsp vanilla extract
  • ½ cup freeze-dried peaches, ground to a fine powder in the food processor
  • ¼ cup heavy whipping cream
  • 3&1/2 -4 cups confectioners' sugar
  • Fresh peach slices for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, eggs, oil, peach nectar or water, brown sugar, bourbon, and freeze-dried peach powder with an electric mixer until combined and smooth, about 2 minutes. Add in the peach halves and beat for about 30 seconds to break up the peaches into pieces.
  2. Portion the batter evenly among each muffin cup, filling about ¾ of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. For the buttercream: In the bowl of a stand mixer, cream together the butter, bourbon, and vanilla extract until creamy, about 1 minute. Add in the freeze-dried peach powder and one cup of the confectioners' sugar, beating until combined. Alternate adding in a little of the heavy whipping cream and the remaining confectioners' sugar until frosting is light and fluffy.
  4. Pipe or spread the frosting onto the cooled cupcakes and top with a fresh peach slice, if desired.

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe!Moist and tender peach cupcakes bursting with real farmstand peach flavor and topped with a bourbon-infused peach buttercream. These cupcakes are HEAVEN!

These Peach Bourbon Cupcakes couldn't be easier or more impressive to whip up! Moist and tender peach cupcakes topped with a bourbon-infused real peach buttercream frosting. So great for when peaches are in season and extra ripe! Have a super sweet day!

xo, Hayley

Want more peachy goodness?

These Peach Pie Turnovers are the EASIEST you'll ever make! Three ingredients, one outrageously delicious, gooey peach turnover. You need this recipe!Peach Pie Turnovers

This Peach Snack Cake is incredible! Fast, easy, foolproof and totally delicious, it's bursting with peaches and summer fun.Peach Snack Cake

This post is not sponsored by Maker’s Mark – they sadly don’t know I exist. I just love their bourbon in this recipe!