For years now, one of the recipes I get asked about over and over again is a classic marble cake with chocolate and vanilla flavors. I never had a recipe to offer because I hadn’t gotten around to testing. But guess what? I finally put it at the top of my list and I can’t believe it took me this long! This marble cake is SO fun to make and could not be more exciting to slice into. Plus, it tastes amazing – perfectly moist and soft and both flavors come through quite stunningly. Just look at this marble effect: 

This chocolate vanilla marble cake starts with my Perfect Vanilla Cake recipe and it’s my favorite for a few reasons: it’s made with cake flour to keep the crumb nice and soft, sour cream to add maximum moisture without weighing the cake down, and a whole Tablespoon of vanilla for amplified flavor. It’s also super easy to make, and once you whip up the batter, all you have to do to create the chocolate flavor is divide the batter between two bowls and whisk in some extra ingredients to turn it into chocolate cake batter. Then, you’ll swirl both batters together in the same cake pans. 

Since I’d never actually made a marble cake before I started testing this one, I was a little anxious to see how things went in the oven. But then I leveled the tops of these cakes and the marble effect was so striking that I couldn’t wait to decorate the cake and slice into the layers. The slices look AMAZING. Perfectly defined swirls that paired so beautifully with this decadent chocolate buttercream (both flavor-wise and looks-wise). 

In keeping with the marble theme, I decided to whip up some easy marbled chocolate decorations with these Ghirardelli melting wafers. I love these melting wafers because they’re basically fail proof tempered chocolate. I simply melted them according to the package instructions and swirled the two flavors together on a piece of parchment paper, then used a sharp knife to cut them into triangles. It couldn’t have been easier and they taste incredible! 

To decorate this chocolate vanilla marble cake, I used a scalloped cake comb to create the textured finish and topped it with some simple swirls using Wilton Tip 1M spaced about ½ inch apart. Then, I placed my handmade marbled chocolate decorations in between each swirl. I love how elegant the design turned out, but you could also keep things simple by decorating with this easy rustic texture. Either way, you’re going to end up with a showstopper cake inside and out!

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Marble Cake

A true showstopper, this marble cake has stunning swirls of chocolate and vanilla cake throughout each layer. Soft and moist, packed with flavor, and so much fun to make and slice into!

Prep Time 50 minutes

Cook Time 32 minutes

Servings 15 slices

Ingredients

Vanilla Batter

• 2 3/4 Cups (290g) sifted cake flour DIY recipe in notes
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated sugar
• 2 large eggs + 2 large egg whites, room temperature
• 1 Tbsp pure vanilla extract
• 1/2 Cup (120g) sour cream, room temperature
• 1 Cup (240ml) whole milk, room temperature

Chocolate Batter

• 1/4 Cup (22g) sifted unsweetened natural cocoa powder
• 1 1/2 Tbsp (19g) granulated sugar
• 1 1/2 Tbsp whole milk, room temperature
• 3/4 tsp instant coffee or espresso powder (optional)

Chocolate Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 6 Cups (720g) powdered sugar
• 1 Cup (90g) natural unsweetened cocoa powder
• 6 Tbsp whole milk, room temperature
• 4 tsp pure vanilla extract
• 1/4 tsp salt

Instructions

Make the Vanilla Batter

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a parchment paper circle to the bottom of the pan.
• Add the sifted cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for two minutes until it's light and creamy. Add in the sugar and continue to mix on medium-high for another two minutes. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined and scraping down the bowl and paddle as needed. Add the vanilla and sour cream, turn the mixer to high, and beat for one full minute. It will look curdled at this point, but don’t worry – it will become smooth cake batter at the end.
• Add in the dry ingredients all at once and turn the mixer to low speed. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thick.

Make the Chocolate Batter

• There will be around 6 cups (1300g) of vanilla batter total. Transfer half of the batter (650g) into a medium bowl and whisk in the 4 chocolate batter ingredients until smooth.
• Drop large spoonfuls of the vanilla and chocolate batters amongst each prepared cake pan. Repeat until all the batter is used, then use a wooden skewer to swirl the batters into a marble effect.
• Bake for 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.

Make the Chocolate Buttercream

• In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, about 5 minutes.
• Scrape down the bowl and paddle, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Cover the mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low and mix until all ingredients start to come together.
• Remove the kitchen towel, scrape down the bowl and paddle, then continue mixing on low speed until uniform and smooth, 2-3 minutes.

Assembly

• Once the marble cakes are completely cooled, level them to your desired height. Add a swipe of chocolate buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with chocolate buttercream, then crumb coat the cake with chocolate buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, reserve about 1/2 Cup of the remaining chocolate buttercream for the piping on top of the cake, then use the rest of the buttercream to frost the cake. Use a cake comb to create the scalloped texture, then place the cake in the refrigerator for another 30+ minutes to let the frosting firm up.
• Place all of the remaining chocolate buttercream into a piping bag fitted with Wilton tip 1M and pipe swirls around the top of the cake. Place marbled chocolate decorations in between each swirl (see blog post above for instructions on how to make the marbled chocolate decorations).

Notes

DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

Make Ahead Tips: 

1. The marble cake layers can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.  
2. The chocolate buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency. 

To Make as Cupcakes: spoon the batters into lined cupcake tins (no more than 2/3 full), marble together with a toothpick, and bake at 350ºF for 15-18 minutes, or until a toothpick inserted comes out clean. 

This chocolate vanilla marble cake is sure to be a hit at your next gathering! I hope you love it as much as I do. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post Marble Cake Recipe appeared first on Sugar & Sparrow.

As of the date on this blog post, I still have not ever baked a cheesecake. It’s still on my list of things to try, but ever since I discovered the no-bake method of making cheesecake I’m a bit obsessed with how easy and delicious it is! The texture is so creamy and almost mousse-like that I cannot stop thinking about making it in all sorts of flavors. So when Amoretti sent me their French Vanilla Compound I thought it was the perfect excuse to make another one. 

The idea for this dreamy no-bake Oreo cheesecake originally started as a french vanilla cheesecake on an Oreo crust. Then I tasted the French Vanilla Compound and it reminded me of the filling inside of an Oreo cookie (delicious)! I decided I couldn’t NOT put crushed up cookies in the filling and turn it into a cookies and cream lover’s dream cheesecake. It’s my favorite flavor yet! 

You can use any vanilla flavoring in this no-bake cheesecake, but I thought it was incredible with this Amoretti French Vanilla Compound. Similar to the ice cream flavor, this French Vanilla Compound has a deep vanilla flavor with notes of butterscotch and caramel. It was absolutely delicious! 

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and mix in a generous helping of chopped Oreo cookies before pouring it into an Oreo crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

Another thing I really love about this no-bake cheesecake is you can make it ahead! After you add the filling into your Oreo cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance and go about life at a leisurely pace from there. 

I decided to make an easy homemade whipped cream and spiked it with a little more Amoretti French Vanilla Compound to use for decorating and it did not disappoint! After the no-bake cheesecake was set, I used Wilton Tip 4B to pipe swirls around the edges, spaced about ½ inch apart. I chopped some more Oreo cookies in half and placed them in between each swirl. So simple and so effective with that cute cookies and cream backdrop! 

However you decorate, I hope you love this recipe as much as I do! I was planning on giving some of it away to my friends and neighbors (as I often do with my bakes), but it was actually too delicious to give up. My husband and toddler helped some, but I’m not ashamed to say that I had a big slice every night until it was all gone. I’ll try harder to share when I make it again!  

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No-Bake Oreo Cheesecake

The dreamiest cookies and cream cheesecake made without any baking! Rich and creamy French Vanilla filling studded with Oreo cookies on a delicious Oreo crust.

Prep Time 30 minutes

Refrigeration 8 hours

Total Time 8 hours 30 minutes

Servings 12 slices

Ingredients

Oreo Crust

• 22 (250g) Oreo cookies
• 5 Tbsp (72g) unsalted butter, melted

Oreo Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp Amoretti French Vanilla Compound or 1 tsp pure vanilla extract
• 16 (182g) Oreo cookies, chopped

Homemade Whipped Cream

• 1/2 Cup (120ml) heavy whipping cream
• 2 Tbsp powdered sugar
• 1/4 tsp pure vanilla extract

Garnish

• 6 Oreo cookies, cut in half

Instructions

Make the Oreo Cookie Crust

• Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Oreo cookie crust in the pan for 10-20 minutes while you prepare the Oreo cheesecake filling.

Make the Oreo Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, and Amoretti French Vanilla Compound (or vanilla extract). Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined. Then, fold in the chopped Oreos.
• Remove the Oreo crust from the freezer and add the Oreo cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Homemade Whipped Cream

• Make sure the no-bake Oreo cheesecake filling is set before making the homemade whipped cream. Put the metal bowl of a stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
• Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using a whisk attachment on your stand mixer or a hand mixer, beat the ingredients together on high speed until stiff peaks form, 1-2 minutes.

Assembly

• When you’re ready to serve the no-bake Oreo cheesecake, remove the rim from the springform pan. Garnish with whipped cream and more Oreos.

Notes

Make Ahead Tips:

1. After making and freezing the Oreo cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake Oreo cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Dreamy No-Bake Oreo Cheesecake appeared first on Sugar & Sparrow.

If you’re a black tea drinker, you’ve probably had your fair share of Earl Grey. Its bergamot orange notes are totally irresistible to me, and while I love it as-is, it’s even better made into a London Fog (aka a delicious Earl Grey tea latte). When I was thinking about cozy cold-weather cake flavors, this delicious combo came to mind – aromatic Earl Grey tea infused cake paired with a creamy vanilla Earl Grey frosting. It’s essentially a London Fog in cake form and I couldn’t be more satisfied with it! 

What is a London Fog?

A London Fog is essentially a vanilla-sweetened Earl Grey tea latte with foamy milk. To make it, you steep some quality Earl Grey tea, add some vanilla syrup (or your favorite sweetener with a little vanilla extract), and top it off with some foamy milk. The name ‘London Fog’ comes from the effect of the foamy milk hitting the black tea and creating a cloud-like plume, resembling a foggy London afternoon. But while it sounds like the drink originated in England, it actually comes from Canada! 

The Perfect London Fog Flavor in Cake Form 

Creating this warm and comfy London Fog flavor in cake form begins with the magic of steeping. You’ll add some loose leaf Earl Grey tea into a pot of milk and bring it to a boil, then steep the tea to infuse the milk with the flavor. After straining out the tea leaves, you’re left with Earl Grey milk that you’ll use to flavor both the cake and the buttercream. 

Let’s talk about these London Fog cake layers. Not only are they infused with Earl Grey milk, they also have loose leaf Earl Grey tea added right into the batter. This creates a lovely flecked appearance but also enhances the tea flavor, adding just the right amount. These layers are also super moist with the addition of sour cream and have a beautifully soft crumb due to the cake flour. 

The Earl Grey buttercream is flavored with a few tablespoons of the Earl Grey milk and an extra dose of vanilla to amplify the London Fog vibe. It’s super smooth and creamy, and when paired with the cake, creates the perfect flavor experience. If you’re a Earl Grey tea lover, you will be in heaven with this cake.  

London Fog Cake Decorating Details 

After filling and crumb coating the London Fog cake with the Earl Grey buttercream, I decided to add some texture to the final coating of frosting with a scalloped cake comb. I knew I wanted to top the cake with a salted caramel drip as a finishing touch, and the scalloped buttercream was such a beautiful backdrop for it. 

I made a half batch of my favorite salted caramel recipe for the drip and decided to use it on half of the cake (aka a half drip). Although salted caramel is not traditionally part of a London Fog, it adds just a little hit of sweet complexity to the whole cake. If you’re not a salted caramel fan or you don’t feel like making it, feel free to omit it. The cake and buttercream are the real stars of this show. 

After the salted caramel half drip set, I used the rest of the Earl Grey buttercream to pipe stars in a crescent formation following the drip as a guide for the beginning and end. I used Wilton Tip 4B for all of the star piping. To finish it all off, I sprinkled some loose leaf Earl Grey tea on top. Simple and beautiful! 

This London Fog cake is best enjoyed on a cozy cold day surrounded by friends while the rain patters softly against the window. Ok, that sounds extra romantic so if you can’t have that setting it also tastes amazing any old day, even if you’re enjoying it for breakfast on a day where all you have planned is lounging in your pajamas. Whatever the scene, I hope you love this one as much as I do!

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London Fog Cake

The classic London Fog drink in cake form: layers of deliciously moist Earl Grey tea-infused cake and silky smooth Earl Grey buttercream, topped with a salted caramel drip for effect. The perfect cozy cold-weather cake!

Prep Time 40 minutes

Cook Time 45 minutes

Servings 15 slices

Ingredients

Earl Grey Milk

• 1 1/3 Cups (315ml) whole milk
• 1 Tbsp (2g) Earl Grey tea, loose leaf

London Fog Cake

• 2 3/4 Cups (290g) sifted cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp Earl Grey tea, finely ground
• 1/2 tsp salt
• 1 Cup (226g) unsalted butter, room temperature
• 1 3/4 Cups (350g) granulated sugar
• 3 large eggs, room temperature
• 1/2 Cup (120g) sour cream, room temperature
• 2 tsp pure vanilla extract
• 1 Cup (240ml) Earl Grey milk, room temperature (recipe above)

Earl Grey Buttercream

• 1 1/2 Cups (339g) unsalted butter, room temperature
• 5 1/4 Cups (630g) powdered sugar
• 1 Tbsp (15ml) pure vanilla extract
• 3 Tbsp (45ml) Earl Grey Milk, room temperature (recipe above)
• 1/4 tsp salt

Salted Caramel Drip (Optional)

• 1/2 Cup (100g) granulated sugar
• 3 Tbsp (43g) unsalted butter, room temperature, cut into cubes
• 1/4 Cup (60ml) heavy whipping cream, room temperature
• 1/2 tsp salt

Garnish

• 2 tsp Earl Grey tea, loose leaf

Instructions

Make the Earl Grey Milk

• Bring the milk and tea to a boil in a small pot over medium-high heat. Turn the heat off and steep for 10 minutes. Use a fine mesh sieve to strain the tea leaves from the milk and be sure to press all the liquid out from the leaves.
• After straining, reserve 3 Tbsp (45ml) of the Earl Grey milk for the buttercream recipe. After this, you should be left with 1 Cup (240 ml) of Earl Grey milk for the cake recipe. If you end up with less, top it up with more whole milk to measure out 1 Cup (240 ml) exactly. If you end up with more, discard the extra Earl Grey milk and measure out exactly 1 Cup. Let the Earl Grey milk cool to room temperature before using it in the recipes.

Make the London Fog Cake

• Preheat the oven to 350°F/177ºF. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a baking spray and fitting a parchment paper circle to the bottom of the pan.
• Add the cake flour, baking powder, baking soda, ground Earl Grey tea, and salt into a medium bowl and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed for about 2 minutes, until it is creamy. Add the sugar and mix the ingredients at medium-high speed for 2 minutes, scraping the bowl and paddle at the halfway point. Decrease the mixer’s speed to low and add the eggs, one at a time, mixing until they are just combined and scraping the bowl and paddle as needed. Add the sour cream and vanilla, increase the mixer’s speed to high and beat the ingredients for 1 minute.
• With the mixer in the off position, add in the dry ingredients all at once. Turn the mixer to low speed and mix until just combined, then add the (room temperature!) Earl Grey milk mixture in a slow steady steam and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. The batter will be slightly thick.
• Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.

Make the Earl Grey Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), cream the butter on medium-high until it’s creamy and light in color, about 5 minutes.
• With the mixer on low speed, add the powdered sugar a few cups at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. Add the Earl Grey milk, vanilla, and salt. Continue mixing on low speed until fully combined and smooth, scraping down the bowl and paddle as needed.

Make the Salted Caramel Drip (Optional)

• Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 4-5 minutes. 
• Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, about 2 minutes.
• Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. Let the salted caramel come to slightly above room temperature before dripping the cake in Step 3 of the Assembly instructions below.

Assembly

• Once the London Fog cakes are completely cooled, level them to your desired height. Add a swipe of Earl Grey buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with Earl Grey buttercream, then crumb coat the cake with Earl Grey buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, reserve about 1/4 Cup of the remaining Earl Grey buttercream for the piping on top of the cake, then use the rest of the buttercream to frost the cake. Use a cake comb to create the scalloped texture, then place the cake in the refrigerator for another 30+ minutes to let the frosting firm up.
• Once the frosting is cold and firm to the touch, make sure the salted caramel (if using) is slightly above room temperature, then place it into a piping bag. Snip off the end of the piping bag and create the drip halfway around the cake. Place the salted caramel dripped cake back into the refrigerator for 5-10 minutes to let the drip set.
• Place all of the remaining Earl Grey buttercream into a piping bag fitted with Wilton Tip 4B. Pipe buttercream stars on top of the cake in a crescent formation using the salted caramel drip as your guide for beginning and ending the piping. Finish the look by sprinkling loose leaf Earl Grey tea on top of the piping.

Notes

Make Ahead Tips: 

1. The Earl Grey milk can be made ahead and stored in an airtight container in the refrigerator up to 3 days ahead. Bring it back to room temperature when you’re ready to use it in the cake and buttercream recipes.
2. The London Fog cake layers can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.  
3. The Earl Grey buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency. 

To Make as Cupcakes: fill the tins no more than 2/3 full and bake at 350ºF for 15-18 minutes, or until a toothpick inserted comes out clean. 

I hope you fall head over heels for this London Fog cake like I have! Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic. I love to see what you create!

The post London Fog Cake with Earl Grey Buttercream appeared first on Sugar & Sparrow.

While I’ve always been a fan of eating cheesecake, I’ve never actually attempted to bake one. Apparently a lot of things can go wrong in the baking process: cracking, sinking, and over- or under-baking, to name just a few. So when I found this no-bake method of making cheesecake that looked fail-proof, I had to give it a go. And since Amoretti sent me their Natural Mango Artisan Flavor, I thought I’d make it a no-bake mango cheesecake. Turns out that the no-bake method is BRILLIANT and the mango flavor made it so perfect for Summer! 

You can flavor this no-bake cheesecake however you’d like, but I thought it was incredible with this Amoretti Natural Mango Artisan Flavor. It’s made with REAL mangoes, so the flavor is absolutely spot on. And it’s so concentrated that I only needed to add a couple Tablespoons to create the perfect sun-ripened mango flavor!

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and pour it into a graham cracker crust. The filling sets into a thick mousse-like consistency in the refrigerator – rich and creamy but easily holds its shape when cut into slices. If you’ve had problems with traditional cheesecake in the past or have been afraid to try baking one, this no-bake method is the perfect solution! 

One thing I really love about this no-bake cheesecake is it’s the perfect make-ahead dessert. After you add the filling into your graham cracker crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance.

Both making and decorating this no-bake mango cheesecake are easy as can be. After it was set, I placed fresh mango chunks and raspberries on top in a crescent shape. That’s all! You can decorate however you’d like, but I thought these fresh elements added the perfect pops of color. However you decorate, I hope you love this recipe as much as I do! 

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No-Bake Mango Cheesecake

The perfect easy dessert for Summer! This no-bake cheesecake is rich and creamy with perfect sun-ripened mango flavor.

Prep Time 20 minutes

Refrigeration 8 hours

Total Time 8 hours 20 minutes

Servings 12 slices

Ingredients

Graham Cracker Crust

• 2 Cups (240g) graham cracker crumbs about 15 full sheets
• 1/3 Cup (67g) packed light brown sugar
• 1/2 Cup (113g) unsalted butter, melted

Mango Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp lime juice
• 1 Tbsp Amoretti Mango Artisan Flavor
• 1/2 tsp pure vanilla extract

Instructions

Make the Graham Cracker Crust

• In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the mango cheesecake filling.

Make the Mango Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lime juice, Amoretti Natural Mango Artisan Flavor and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the mango cheesecake filling until combined.
• Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
• When you’re ready to serve the no-bake mango cheesecake, remove the rim from the springform pan. Garnish with fresh mango and raspberries.

Notes

Make Ahead Tips:

1. After making and freezing the graham cracker crust, it can be stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake mango cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This recipe was adapted from Sally’s Baking Addiction

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

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When the ice cream truck came around my neighborhood as a kid, I always knew exactly what I wanted: a Strawberry Shortcake Ice Cream Bar. There was no question. I was (and still am) head over heels for that strawberry center wrapped in creamy vanilla ice cream, the crunch of the strawberry shortcake coating, even the colors are mouth-watering! So while making this no-churn strawberry shortcake ice cream recipe, I was struck with the idea to make an ice cream cake inspired by my favorite nostalgic summertime treat. Behold the strawberry shortcake ice cream cake! 

This beauty is made with alternating layers of no-churn strawberry ice cream, no-churn vanilla ice cream, and strawberry shortcake crunch. All of these layers are built on a foundation of strawberry shortcake crust for extra stability and supreme flavor. I cannot get over how delicious this cake is and it couldn’t be easier to make from scratch.

Let’s talk about the magic of no-churn ice cream. If you’ve never made it before, rest assured that it’s as simple as it sounds. You’ll whip some heavy whipping cream to stiff peaks, then fold in sweetened condensed milk and flavorings. In this case you’ll be splitting the ice cream base and flavoring half of it with freeze dried strawberries and the other half with vanilla. After about 6 hours in the freezer, it firms up so beautifully and mimics churned ice cream so much that you’ll be amazed you made it from scratch. It’s a must try in my opinion, but you can sub the ice cream layers for store bought strawberry and vanilla ice cream if you want. 

The strawberry shortcake crunch is what takes this recipe beyond. It’s essentially the crunchy outer coating on the classic Strawberry Shortcake Ice Cream Bar, which is what makes this ice cream cake version so nostalgic. It’s super easy to make with crushed Golden Oreos, strawberry jello (powder), and butter. I sprinkled the strawberry shortcake crunch in between the ice cream layers and used it to make a strawberry shortcake crust to build the cake on. I was originally planning on coating the entire cake in the strawberry shortcake crunch but after I saw how beautiful the layers were, I had to keep them exposed! 

To assemble this cake, you’ll need a springform pan lined with an acetate collar. You’ll press the strawberry shortcake crust into the bottom, then pour in alternating layers of no-churn strawberry and vanilla ice cream with strawberry shortcake crunch sprinkled in between. After 6 hours in the freezer, you’ll be able to unlatch the springform pan and peel off the acetate to reveal all of those gorgeous layers. They’ll be set firm and ready to enjoy! 

Whether you’re nostalgic for Strawberry Shortcake Ice Cream Bars or you simply think this ice cream cake recipe sounds irresistible, I hope you end up loving it as much as I do! I also hope you’re amazed at how easy it is to whip up a gorgeous ice cream cake from scratch. Unwrapping that acetate gives me the feels every single time!

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Strawberry Shortcake Ice Cream Cake

Inspired by my nostalgia for Strawberry Shortcake Ice Cream Bars, this ice cream cake features layers of no-churn strawberry ice cream, vanilla ice cream, and strawberry shortcake crunch (just like the outer coating of the real deal)

Prep Time 30 minutes

Cook Time 4 minutes

Freeze Time 6 hours

Servings 15 slices

Ingredients

Strawberry Shortcake Crunch

• 24 whole (280g) Golden Oreos
• 3 Oz box strawberry jello
• 4 Tbsp unsalted butter, melted

Strawberry Shortcake Crust

• 2 Tbsp unsalted butter, melted
• 1 Cup strawberry shortcake crunch (recipe above)

No-Churn Ice Cream Layers

• 1/2 Cup (15g) freeze-dried strawberries
• 2 Cups heavy whipping cream, cold
• 1 Tbsp pure vanilla extract, divided
• 14 Oz sweetened condensed milk
• 1 1/2 tsp strawberry jam or preserves

Garnish

• fresh sliced strawberries (optional)

Instructions

Make the Strawberry Shortcake Crunch

• Preheat the oven to 350ºF/177ºC. Lightly grease a cookie sheet or line it with parchment paper or a silicone mat.
• Crush the Golden Oreos into small crumbles using either a food processor or by placing them into a large Ziploc bag and breaking them up with a rolling pin. Place the crumbled Golden Oreos into a medium bowl, then add the strawberry jello powder and melted butter. Mix with a rubber spatula to combine.
• Spread the mixture onto the prepared cookie sheet and bake for 4 minutes. Let cool completely before assembling the ice cream cake.

Make the Strawberry Shortcake Crust

• Place a 6-inch cardboard cake circle into the bottom of a 6-inch springform cake pan and line it with an acetate collar.
• In a medium bowl, mix together the melted butter and 1 Cup of the strawberry shortcake crunch until it begins to stick together. Reserve the rest of the strawberry shortcake crunch for the cake assembly.
• Press the mixture into the bottom of the springform pan (on top of the cardboard cake circle) to create the strawberry shortcake crust. Place the pan into the freezer while you move on with the recipe.

Make the No-Churn Ice Cream Layers

• Wait to make the ice cream layers until right before you're ready to assemble the cake. Place a large metal or glass bowl into the refrigerator for at least 20 minutes to chill before you get started.
• Using a food processor, grind the freeze-dried strawberries into a fine powder. Set aside.
• Add the heavy whipping cream and 2 teaspoons of the vanilla extract into the chilled bowl, then whip it with a hand mixer on high speed until stiff peaks form, 3-4 minutes. You can alternatively use a stand mixer with the whisk attachment for this part. Place the whipped cream into the refrigerator while you move on to the next step.
• Divide the sweetened condensed milk evenly between two medium bowls. To one bowl, add 1 teaspoon of vanilla. To the second bowl, add the finely ground freeze-dried strawberry powder and the strawberry jam/preserves. Whisk the ingredients together within each individual bowl to create the two different flavor bases (vanilla and strawberry).
• Divide the whipping cream evenly between each of the two bowls you created in the previous step. Fold each sweetened condensed milk mixture together with the divided whipped cream to create the vanilla ice cream and strawberry ice cream.

Assembly

• Remove the acetate-lined springform pan with the strawberry shortcake crust from the freezer. Add half of the strawberry ice cream mixture on top of the strawberry shortcake crust. Smooth and level it with a rubber spatula. Add half of the vanilla ice cream mixture on top of the strawberry ice cream layer and smooth it down with a rubber spatula. Top with half of the reserved strawberry shortcake crunch.
• Repeat the layering process, first adding the remaining strawberry ice cream mixture, then the vanilla ice cream mixture, then the remaining strawberry shortcake crunch. Freeze for at least 6 hours, until the ice cream layers are set.
• When you're ready to serve the cake, remove it from the freezer, unlatch the springform cake pan, and peel off the acetate. Garnish with fresh strawberries.

Notes

Make Ahead Tips: 

1. The strawberry shortcake crunch can be made ahead and stored in an airtight container in the refrigerator for up to one week. 
2. The strawberry shortcake crust can be made ahead and pressed into the springform pan, covered with plastic wrap, and stored in the freezer for up to two weeks. 
3. The no-churn ice cream must be made right before assembling the cake and cannot be made ahead. 
4. The assembled cake or leftovers can be stored in the freezer, wrapped in acetate or plastic wrap, for up to two months. 

Did you make this strawberry shortcake ice cream cake recipe? I want to know what you think! Tell me about it in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create with my recipes!

The post Strawberry Shortcake Ice Cream Cake appeared first on Sugar & Sparrow.

The week before I went into labor with my second son I got a serious craving for berry Chantilly cake. I’d only ever had it once or twice before from a grocery store bakery (Whole Foods), but for some reason I could not get it out of my head. The fluffy white cake, the creamy mascarpone-infused Chantilly cream frosting, the fresh berries throughout – it’s the perfect light and refreshing cake for Spring or Summer and I will say that after whipping up this recipe my cravings were fully satisfied! It’s the dreamiest. 

What is Chantilly Cake?

The name Chantilly is a French term meaning “sweetened whipped cream” and in the Southern United States, Chantilly cake pairs that beautiful sweetened whipped cream frosting with light and fluffy vanilla cake. It’s traditionally layered with fresh berries – strawberries, blueberries, raspberries, and sometimes blackberries. It was made famous by a baker working at a Whole Foods and has been a staple at the grocery store chain ever since (which is where I fell in love with it). 

If you don’t like your frosting to be overly sweet, this Chantilly cream frosting is for you. It’s a subtly sweet whipped cream frosting made rich in flavor with mascarpone cheese, cream cheese, and almond extract. The cream cheese and mascarpone are the stabilizers here, making this frosting so easy to work with. You can frost a smooth finish, add some texture (like what’s pictured here), and even pipe with it! 

Let’s talk about this white cake recipe. It’s so light and fluffy, which makes it just the right match for this berry-studded Chantilly cream frosting. Even though these cake layers bake up fairly flat, it’s important to level the cake layers before assembling this cake. Not only will the finished cake be much more level and perfect overall, removing the caramelization from the top of the cake will help it soak up all the flavor and moisture of the jam, frosting, and berries. 

To decorate, I kept things simple with some rustic texture and fresh berries. I basically swiped a small icing spatula through the frosting diagonally to create the texture on the sides. The Chantilly cream frosting is so easy to work with, so feel free to go with a smooth finish, semi-naked finish, pipe some details, or just follow your heart! Top it with fresh berries for a pop of color and you’re good to go. 

How to Store Chantilly Cake

One thing that is definitely worth noting is that this Chantilly cake has to be refrigerated. I recommend taking it out of the refrigerator an hour or two before serving just to bring it to room temperature (I think it tastes better that way) but you can absolutely serve it cold. 

Also worth noting: you can assemble this Chantilly cake up to one day ahead of time, any longer than that and the berries may start weeping inside the cake. Check out the Make Ahead Tips in the notes section of the recipe below to help plan your cake baking/decorating timeline out. 

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Berry Chantilly Cake

Inspired by the iconic Whole Foods bakery dessert, this cake features layers of fluffy white cake, Chantilly cream frosting, and fresh berries throughout. The perfect cake year round, but especially refreshing in summer!

Prep Time 35 minutes

Cook Time 30 minutes

Servings 15 slices

Ingredients

Bakery-Style White Cake

• 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 Cups (300g) granulated sugar
• 1/2 Cup (113g) unsalted butter, room temperature
• 4 large egg whites, room temperature
• 1/2 Cup (120ml) vegetable oil
• 1 Tbsp pure vanilla extract
• 1 1/4 Cups (300ml) full-fat buttermilk**, room temperature DIY recipe in notes

Berry Filling

• 1/4 Cup (60ml) berry jam of your choice
• 1 Tbsp water
• 4 Oz (105g) fresh strawberries, quartered
• 2 Oz (55g) fresh blueberries
• 2 Oz (55g) fresh raspberries
• juice and zest of 1/2 small lemon

Chantilly Cream Frosting

• 8 Oz (240g) mascarpone cheese, room temperature
• 4 Oz (113g) full-fat brick-style cream cheese, room temperature must be brick-style, not the spread
• 1 1/2 Cups (180g) powdered sugar
• 1 Cup (240ml) heavy whipping cream, cold
• 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract

Garnish

• 1/4 Cup fresh berries

Instructions

Make the White Cake

• Preheat the oven to 350°F/177°C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
• In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
• Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
• Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Make the Berry Filling

• Mix together the berry jam and water. Set aside.
• Add the strawberries, blueberries, and raspberries into a medium bowl. Toss together with the lemon juice and zest. Set aside.

Make the Chantilly Cream Frosting

• In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium, and beat until fluffy, about 30 seconds.
• In another large mixing bowl, beat the cream and vanilla on medium speed until stiff peaks form, 2 min. Fold the whipped cream into the mascarpone mixture.

Assembly

• Once the white cake layers are completely cooled, level them to your desired height. Add a swipe of Chantilly cream frosting onto a cardboard cake circle and place the first cake layer on top. Spread half of the jam mixture onto the cake layer, then add a layer of Chantilly cream frosting. Press half of the lemon coated berries on top. Place the next white cake layer on top and continue filling and stacking the cake with jam, Chantilly cream frosting, and berries. Crumb coat the cake with chantilly cream frosting, then place it in the refrigerator for at least 30 minutes to let everything settle. The chantilly cream frosting will not firm up much in the refrigerator, but it will be easier to frost over after a trip to the refrigerator.
• To create the design pictured, frost the cake with Chantilly cream frosting and use a small spatula to make diagonal swipes in the frosting on the sides of the cake. Garnish with a crescent formation of fresh berries.

Notes

*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. 

**DIY Buttermilk Recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.

Make Ahead Tips: 

1. The white cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
2. The berry Chantilly frosting can not be made ahead because it will lose too much air when stored in an airtight container and therefore won’t be workable. You’ll want to whip up the frosting right before you’re ready to assemble. 
3. This cake can be assembled up to 1 day in advance and stored in the refrigerator. Any leftovers should be refrigerated, covered, for up to 4 days. 
4. I don’t recommend freezing an assembled berry Chantilly cake, but you can bake the white cake layers in advance and freeze them for up to 2 months.

I hope you end up loving this berry Chantilly cake as much as I did! I ate way too many slices during the photoshoot and still had zero regrets. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me! I love to see what you create with my recipes.

The post Berry Chantilly Cake Recipe appeared first on Sugar & Sparrow.

Like many cake makers do, I made my own birthday cake this year! I actually do this as a tradition every year but normally fail to document it in a blog post. This year, all I wanted was sprinkle everything with a splash of chocolate, so I made a double funfetti cake with a little chocolate ganache thrown in the mix. By double funfetti I mean funfetti cake + funfetti buttercream and there is nothing more celebratory than that combo!

This cake starts with my favorite funfetti cake recipe, which I revised for my book to yield a 3-layer 6-inch cake (this blog version yields a larger cake). The ingredients in the book version are tweaked ever so slightly to include a little almond extract and egg whites to make the cake even more light and fluffy. I’ve included the recipe below, and it’s just one of many amazing layer cake recipes you’ll find in my book, which is now available worldwide wherever books are sold! 

I made a double batch of my funfetti buttercream recipe for this cake, but reserved a few Cups of the plain vanilla buttercream before adding the sprinkles just so I could pipe some pretty pink swirls on top of the cake as a finishing touch. The funfetti buttercream is so easy to work with but it’s not the best for piping since the sprinkles tend to get stuck in piping tips. These Ultimate Unicorn Rainbow Jimmies by Sprinkle Pop are my favorite to use in the buttercream recipe and the cake recipe. They don’t bleed their color easily and I just love the cool-toned rainbow colors in the mix. 

I added a little bit of chocolate ganache as filling between the cake layers and as a drip on top. My favorite way to make the ganache recipe work for both consistencies (thick for the filling and thin for the drip) is to make it a day (or at least a few hours) ahead of time and store it in an airtight container in the refrigerator. It will solidify as it cools, then you can microwave it in 5-10 second intervals to bring it back to a room temperature, peanut buttery consistency for the filling. When you’re finished filling the cake, you can microwave the leftover ganache a little more to make it slightly above room temperature, aka the perfect drip consistency. 

Those cute little sprinkle truffles on top came from a last minute idea I had about how to recycle the cake scraps that were leftover from leveling the cake layers. I crumbled the cake tops in a bowl and mixed them together with funfetti frosting until the mixture stuck together enough to form balls when rolled between my hands. This is how you make cake pops, but instead of dipping the balls in melted chocolate, I rolled them in a bowl of sprinkles and then refrigerated the sprinkle cake truffles until I was ready to top the cake with them. They tasted AMAZING and looked so cute as cake toppers that I had to make them their own separate blog post.  

I’m so excited to share this double funfetti birthday cake with friends and celebrate another trip around the sun. It’ll probably be my last hoorah before baby boy gets here in just a few weeks (give or take). We’re gonna end up being birthday buds and I can’t wait to make us both birthday cakes in the years to come! 

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Double Funfetti Birthday Cake

The most celebratory cake of all! A delicious sprinkle-studded funfetti cake with funfetti buttercream that's always perfect for anyone's birthday or celebration.

Prep Time 40 minutes

Cook Time 35 minutes

Servings 15 slices

Ingredients

Funfetti Cake (from my book, Anyone Can Cake)

• 2 1/2 Cups (290g) sifted cake flour* DIY recipe in notes
• 2 tsp (10g) baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated sugar
• 2 large eggs + 2 large egg whites, room temperature
• 1 tsp almond extract
• 2 tsp pure vanilla extract
• 1/2 Cup (120g) sour cream, room temperature
• 1 Cup (240ml) whole milk, room temperature
• 1/2 Cup (100g) rainbow sprinkles**, coated in 2 tsp cake flour

Funfetti Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 7 Cups (840g) powdered sugar
• 4 tsp pure vanilla extract
• 4 Tbsp whole milk, room temperature
• pinch of salt, or to taste
• 1/3 Cup (67g) rainbow sprinkles**

Optional Fillings & Toppings

• 1 batch chocolate ganache recipe link below
• 6 sprinkle cake truffles recipe link below

Instructions

Make the Funfetti Cake

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a baking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
• Add the sifted cake flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for 2 minutes. Add in the sugar and continue to beat on medium-high until light and fluffy (another 2 minutes), scraping down the bowl and paddle as needed. With the mixer on low speed, add the eggs and egg whites one at a time. Add the vanilla extract, almond extract, and sour cream. Mix for one minute on high speed, scraping down the bowl and paddle once more. 
• Turn the mixer off and add in the dry ingredients all at once. Mix on low speed until just combined, then slowly pour in the milk while continuing to mix on low until incorporated, about 1 minute. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. The batter will be slightly thick.
• Gently fold the flour-coated rainbow sprinkles into the cake batter by hand, then divide evenly between the prepared cake pans and bake for 32-36 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they’re entirely room temperature before applying any frosting.

Make the Funfetti Buttercream

• With a hand mixer or stand mixer fitted with the paddle attachment, cream the butter on high until creamy and light (almost white) in color, about 7 minutes.
• Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition and making sure each is fully incorporated before adding the next one.
• Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated and smooth. Reserve 1 1/2 Cups of frosting if you plan on doing any piping on top of the cake at this point. Fold in the rainbow sprinkles to the rest of the buttercream with a rubber spatula.

Make the Chocolate Ganache (Optional)

• If you're planning on filling and dripping the cake with chocolate ganache (like the one pictured), make one batch of this chocolate ganache. You can half the recipe if you're only wanting to use it for the drip.

Assembly

• Once the funfetti cakes are completely cooled, level them to your desired height. If you're planning on making the sprinkle cake truffles, reserve some of the cake scraps from the leveling process in a small bowl and make them according to this recipe.
• Add a swipe of funfetti buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with funfetti buttercream. If you want to add chocolate ganache between the layers like the cake pictured, make sure the ganache is room temperature or slightly below (peanut butter-ish consistency) and use the Soft Fillings method of filling and stacking from this blog post. Crumb coat the cake with funfetti buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, frost a smooth buttercream finish onto the cake with funfetti buttercream and place it back into the refrigerator for an additional 20 minutes to chill the buttercream while you heat the chocolate ganache to perfect drip consistency. Drip the cake with the chocolate ganache and place it back into the refrigerator for 5 minutes to let it set.
• If piping the top of the cake, color the reserved buttercream any color you'd like. I used one small drop of AmeriColor Deep Pink. Fit a piping bag with Wilton Tip 1M and pipe 6 swirls on top of the cake, spaced about 1 inch apart. Fill in each gap with a sprinkle cake truffle.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

**Rainbow Sprinkles: the best kind of sprinkles to use in this cake and buttercream are the rod-shaped kind that don’t bleed color. Look for “carnauba wax” and “confectioner’s glaze” in the ingredients list. These are coating agents that will keep the sprinkles from bleeding color into your batter and frosting. My favorite rainbow sprinkles to use are Sprinkle Pop’s Ultimate Unicorn Rainbow Jimmies. 

Make Ahead Tips:

1. The funfetti cakes can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting. 
2. For best results, reserve adding the sprinkles to the funfetti buttercream until right before you’re ready to decorate with it. The buttercream (sans sprinkles) can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency, then fold in the sprinkles.

 

The post Double Funfetti Birthday Cake appeared first on Sugar & Sparrow.

I have always been so drawn to pistachio flavored bakes and it’s a little ridiculous how long I’ve been dreaming about making a pistachio layer cake recipe. To be honest, I think I’d been hesitant to start testing recipes because pistachios can be so expensive. I didn’t want to go through a ton of pistachios trying to make the perfect cake. Lucky for me, this pistachio cake recipe did not take long to perfect – it’s everything I hoped it would be! 

These pistachio cake layers are super moist, packed with flavor, and pair so perfectly with raspberry buttercream filling and mascarpone frosting. All together it tastes like a Spring-inspired dream – ideal for a tea party, baby shower, mother’s day, or any day you feel like pistachio raspberry mascarpone goodness. 

The Best Pistachios for Pistachio Layer Cake

Finely ground pistachios are responsible for both flavoring the cake and adding structure to the crumb. The best kind of pistachios to use in this recipe are raw, unsalted pistachios that have been de-shelled. They will give this cake much better pistachio flavor than your average snacking pistachios, which tend to be roasted and salted. 

You should be able to find raw, unsalted pistachios either in the snack section or bulk section of your local grocery store. Natural grocery stores tend to carry the most options, but they can be on the spendy side. The best deals I’ve found are at Trader Joe’s ($5.99 for 8 Oz) and these pistachios on Amazon being a close second ($5.00 for 5 Oz). Here’s what they look like ground into crumbs for the cake batter and garnish:

If you can’t find raw, unsalted pistachios and instead can only find ones that have been roasted and/or salted, just know that 1) you’ll need to omit the salt in this recipe to make sure it doesn’t end up too salty and 2) the cake will take on a slight roasted flavor. If you’re okay with that, go ahead and try it! I still highly recommend searching out raw, unsalted pistachios for the best flavor.  

Pistachio Raspberry Mascarpone Heaven

This pistachio cake pairs so well with so many flavors that I plan on making many more layer cake variations. Raspberry and mascarpone are the perfect flavor pairings to kick it all off with. Between each pistachio cake layer is my favorite freeze-dried raspberry buttercream filling, which is so packed with natural raspberry flavor and just delightful with the rest of these cake elements. Freeze dried raspberries are my favorite way to flavor buttercream because they add the richest flavor and yield the best buttercream consistency (since they don’t contain any liquid to water things down), but I recently found a way to make raspberry buttercream with fresh berries that would be wonderful in this recipe as an alternative. 

I wanted a light and creamy frosting to tie everything together and after polling my Instagram followers, mascarpone buttercream won out. Y’all were RIGHT! This mascarpone buttercream is a wonderful choice. I honestly could not stop stealing spoonfuls of it during the decorating process. It’s creamy and light, not too sweet, and has a rich quality to it – almost like a cream cheese frosting. It’s super easy to work with and holds its shape when frosted and piped. You could easily use it to create a smooth buttercream finish, but I opted for a textured finish with the rounded cake comb from this set to give some extra intrigue. Topping it with pistachio crumbs and fresh raspberries gave this cake just the right amount of color and elegance. 

Tips for Perfect Mascarpone Buttercream

In all honesty, it took me a few tries to figure out the best (and most fail proof) way to make mascarpone buttercream. Mascarpone is a sensitive ingredient. It really doesn’t like to be over-whipped and will quickly curdle if it’s mixed for too long. At first, I tried making a whipped mascarpone frosting (basically like a whipped cream frosting with a slight mascarpone flavor) but I found it too subtle. It was lovely, but just not right for the rest of the flavors and textures going on in this cake. Instead, I ended up with a mascarpone buttercream recipe that’s a bit richer in flavor, super creamy, and perfectly complementary to this cake. Still, mascarpone can be finicky to work with, so here are my best tips for mascarpone buttercream success:

• Make sure the butter and mascarpone are at room temperature before starting. Take them out of the refrigerator for about 1-1.5 hours before starting the recipe. 
• If your mascarpone has any liquid separating from the cheese in the container, drain the liquid beforehand. 
• Use the paddle attachment on your stand mixer for the smoothest consistency. 
• When it comes time to add the mascarpone at the end, mix it in on low speed for only about 30 seconds total. Any longer and you run the risk of curdling, which unfortunately cannot be fixed.
• Make the mascarpone buttercream right before you’re ready to frost the cake. 

Does the Decorated Cake Need to Be Refrigerated?

Since mascarpone is a soft cheese (like cream cheese), this cake does need to be stored in the refrigerator. However, it tastes the best at room temperature, so be sure to remove it from the refrigerator for 1-2 hours before serving the cake. It can be left out for about 3 hours total before needing to be refrigerated again. 

However you decorate, I hope you end up loving this cake as much as my friends and family did. My husband took most of this cake to his work and the cake was gone before lunch time with rave reviews all around! And I’m just so excited to keep pairing this pistachio cake with more flavor combinations – I’m thinking orange, lemon, white chocolate, strawberry, rose, the list goes on and on! 

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Raspberry Pistachio Cake with Mascarpone Buttercream

Layers of deliciously moist and flavorful pistachio cake paired beautifully with raspberry buttercream filling and mascarpone buttercream frosting. The perfect cake for Spring!

Prep Time 50 minutes

Cook Time 30 minutes

Servings 15 slices

Ingredients

Pistachio Cake

• 1 1/2 Cups (190g) raw, unsalted pistachios (de-shelled)
• 1 3/4 Cups (184g) sifted cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 1/4 Cup vegetable oil
• 1 1/3 Cups (267g) granulated sugar
• 4 large egg whites, room temperature
• 1/4 Cup (60g) sour cream, room temperature
• 1 1/2 tsp pure vanilla extract
• 3/4 tsp almond extract
• 3/4 Cup (180ml) whole milk, room temperature
• 1-2 drops green food coloring (optional)

Raspberry Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 Cups (360g) powdered sugar
• pinch of salt

Mascarpone Buttercream

• 3/4 Cup (170g) unsalted butter, room temperature
• 3 Cups (360g) powdered sugar
• 1 tsp pure vanilla extract
• pinch of salt
• 3/4 Cup (180g) mascarpone, room temperature

Instructions

Make the Pistachio Cake

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch (15cm) or two 8-inch (20cm) cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottom of the pan.
• Using a food processor, grind the pistachios into fine crumbs (see the photo above for a visual). You’ll still have about 1 and 1/2 cups of crumbs. Place 1 ¼ Cups (160g) of the pistachio crumbs into a medium bowl and set the rest of the crumbs aside in a smaller bowl to use as garnish on the decorated cake.
• In the medium bowl with the pistachio crumbs, add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high for two minutes until it’s light and creamy. Add the sugar and vegetable oil, then continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Turn the mixer to low speed and add the egg whites one at a time, mixing until well combined. Add the sour cream, vanilla extract, and almond extract and mix for two minutes on high speed. Scrape down the bowl and paddle once more.
• Turn the mixer to low and add in the dry ingredients all at once. When they’re just beginning to combine, add the green food coloring (if using) and the whole milk in a slow, steady stream. Continue to mix on low until incorporated, about 1 minute.
• Pour the batter evenly into the prepared cake pans and bake for 28-32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.

Make the Raspberry Buttercream

• With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
• Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.

Make the Mascarpone Buttercream

• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and almost white in color (7 minutes). Turn the mixer to low speed and add the powdered sugar a cup at a time, scraping down the bowl and paddle as needed. Add the vanilla extract and mix on low speed until full combined.
• Add the mascarpone and a pinch of salt. Mix on low speed until just incorporated, about 30 seconds. Give the buttercream a few stirs with your rubber spatula by hand to make sure it's all mixed in without over mixing.

Assembly

• Once the pistachio cakes are completely cooled, level them to your desired height. Add a swipe of raspberry buttercream onto a cardboard cake circle and place the first cake layer on top. Add a layer of raspberry buttercream as filling, then repeat the filling and stacking process with the final cake layer. Crumb coat the cake with raspberry buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the design pictured, frost the cake with mascarpone frosting and use a cake comb to create rounded texture on the sides. Keep the top edges raw. While the frosting is still tacky, gently press the reserved pistachio crumbs around the bottom third of the cake. Finish by garnishing the top of the cake with fresh raspberries and more pistachio crumbs.

Notes

Make Ahead Tips: 

1. The pistachio cake can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.  
2. The raspberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency. 
3. The mascarpone buttercream can not be made ahead. Instead, make it right before you’re ready to frost the cake. 

Did you make this pistachio cake? I want to know how it went! Leave a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!

The post Raspberry Pistachio Cake with Mascarpone Buttercream appeared first on Sugar & Sparrow.

When I think of Easter desserts, I think of two cakes first and foremost: carrot cake and coconut cake. You’ll find my mega-delicious carrot cake recipe with cream cheese frosting in my book, Anyone Can Cake, and if I wouldn’t have waited so long to develop this coconut cake recipe it would be in my book as well. Instead, it’s right here and let me tell you: when I tasted this cake my first thought was “now I know what’s been missing from my life.” I know that sounds dramatic but IT’S SO GOOD! I truly could not resist this one.

These coconut cake layers are perfectly soft and moist, packed with just the right amount of coconut flavor, and have an amazing texture from the shredded coconut baked right in. The cake flour and egg whites in the recipe keep it light and fluffy, while the sour cream and canned coconut milk balance it all with the ideal amount of moisture. I was originally going to top it with regular ol’ coconut buttercream, but then I heard about coconut cream cheese buttercream and I couldn’t stop myself from trying it. Spoiler: it turned out insanely good. It felt like a mic drop moment. 

While the coconut cream cheese buttercream is supremely tasty, it will be a little on the softer side to work with. I do have a couple stabilizers I recommend to make it much easier for cake decorating: cornstarch and full-fat block-style cream cheese. Cornstarch will add stability to the frosting just like adding more powdered sugar would, only it won’t flavor the buttercream or add any extra sweetness. And full-fat block-style cream cheese is a must. It turns out that cream cheese spread has a lot of added liquid, which will make your frosting super runny. 

TIP: If you live in the UK and don’t have access to block-style cream cheese, I hear that Longley Farm cream cheese is the best to use because it doesn’t have additional liquid in it. For other parts of the world without access to full-fat block-style cream cheese, you may need to search your area for cream cheese brands that don’t add extra liquid or for alternative recipes from people in your area. 

After filling and frosting this coconut cake with coconut cream cheese buttercream, I added a coating of sweetened shredded coconut over the whole thing (as is pretty much tradition with a coconut cake). You can either roll the cake through the coconut after the frosting is firm to the touch like what I did with this Rafaello cake recipe or you can press the coconut onto the cake by hand while the frosting is still slightly tacky. I pressed it on by hand this time, but only because I wanted to try an alternative to rolling the cake. Either way works like a charm! 

To finish the look, I added a swirl border to the top of the cake with Wilton Tip 4B and sprinkled it with a little more sweetened shredded coconut. I wanted a little pop of color and realized I had these cute pastel rainbow candles on hand, so on they went. They’re perfect for dressing this cake up for Spring or Easter festivities! 

However you choose to decorate, I think this recipe is what coconut cake dreams are made of and I hope you love it as much as I do!

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Coconut Cake with Coconut Cream Cheese Frosting

Layers of fluffy, moist coconut cake with decadent coconut cream cheese buttercream, topped with shredded coconut to make it classic. It's what coconut cake dreams are made of!

Prep Time 50 minutes

Cook Time 35 minutes

Servings 15 slices

Ingredients

Coconut Cake

• 3 Cups (315g) sifted cake flour* DIY recipe in notes
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 Cup (226g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated sugar
• 5 large egg whites, room temperature
• 1/3 Cup (76g) sour cream, room temperature
• 2 tsp pure vanilla extract
• 1 tsp coconut extract
• 1 Cup (240ml) canned full-fat coconut milk, room temperature
• 1 Cup (78g) shredded sweetened coconut

Coconut Cream Cheese Buttercream

• 8 Cups (960g) powdered sugar
• 1/4 Cup (32g) cornstarch (optional)**
• 1 1/2 Cups (339g) unsalted butter, room temperature
• 12 Oz (339g) full-fat cream cheese, block-style***, room temperature
• 2 tsp pure vanilla extract
• 2 tsp coconut extract
• 2 tsp canned full-fat coconut milk, room temperature
• pinch of salt, or to taste

Garnish

• 1 1/2 Cups sweetened shredded coconut

Instructions

Make the Coconut Cake

• Preheat the oven to 350°F/177ºC. Prepare three 6-inch (15cm) or two 8-inch (20cm) cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottom of the pan.
• Add the sifted cake flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high for two minutes until it’s light and creamy. Add the sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Turn the mixer to low speed and add the egg whites one at a time, mixing until well combined. Add the sour cream, vanilla extract, and coconut extract and mix for one minute on high. Scrape down the bowl and paddle once more. It will look curdled at this point but don’t worry – it will look like smooth cake batter by the end!
• Turn the mixer to low, add in the dry ingredients all at once. When they’re just beginning to combine, add the canned coconut milk in a slow, steady stream. Continue to mix on low until incorporated. Scrape the sides and bottom of the bowl and give it a few stirs by hand to make sure there are no large lumps, then gently fold in the shredded coconut.
• Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.

Make the Coconut Cream Cheese Buttercream

• Sift together the powdered sugar and cornstarch (if using) and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium-high until light, fluffy, and uniform (no lumps), about 5 minutes.
• Turn the mixer to low speed and add the powdered sugar and cornstarch mixture a few cups at a time, mixing thoroughly after each addition and scraping down the bowl and paddle as needed. Add the vanilla extract, coconut extract, coconut milk, and salt and mix on low for another minute, until fully combined and smooth.

Assembly

• Once the coconut cakes are completely cooled, level them to your desired height. Add a swipe of coconut cream cheese buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake layers with coconut cream cheese buttercream, then crumb coat the cake with a thin layer of coconut cream cheese buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the frosting firm up.
• To create the look pictured, frost a smooth buttercream finish with coconut cream cheese buttercream. Place the cake back into the refrigerator for about 15 minutes, until the frosting is slightly set but still tacky, then gently press the shredded coconut onto the sides and top of the cake.
• Once the sides and top of the cake are covered in coconut, place the remaining coconut cream cheese buttercream into a piping bag fitted with Wilton Tip 4B. Pipe a swirl border on top of the cake and finish with pastel rainbow candles if desired.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

**Cornstarch helps thicken the consistency of the cream cheese buttercream without adding any flavor/extra sweetness. I highly recommend it if you’re using this frosting to pipe intricate details.

***It’s important to use block-style cream cheese in this recipe because cream cheese spreads contain a lot more liquid and will make your buttercream runny. 

Make Ahead Tips: 

1. The coconut cake layers can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting.
2. The coconut cream cheese buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.

 

The post The Dreamiest Coconut Cake Recipe appeared first on Sugar & Sparrow.

I’ve been dreaming about making a Rafaello cake for awhile now, and the holiday season seemed like the ideal time to give it a go. After all, they do look like cute little snowballs. If you’ve never tasted a Rafaello before, it’s basically the best coconut-almond candy ever – a crispy coconut covered wafer shell, gooey milk cream center, and a white almond inside. They’re delicious, and the perfect inspiration for a layer cake. 

This Rafaello cake starts with delicious almond cake layers. It’s basically my favorite vanilla cake recipe, but with almond extract being the dominant flavor component. The recipe uses cake flour and egg whites to create a light, fluffy crumb, but also uses sour cream to add lots of moisture. The result is packed with almond flavor and just divine. 

For the filling, I decided to make a coconut pastry cream to mimic the experience of biting into the gooey center of a Rafaello. This involves cooking canned coconut milk, some thickening agents, and a little bit of sugar until it turns into a custard-like consistency. If you’ve never made pastry cream before, it’s not nearly as hard as it sounds. Be sure to read through the recipe before you start cooking and you’ll be just fine. I topped the coconut cream filling between each cake layer with toasted almonds to add a little more almond flavor and crunch – wholly inspired by the almond center of a Rafaello. 

I decided to use my white chocolate buttercream recipe as a base for the frosting and added coconut extract to create a coconut-white chocolate flavor. While here technically isn’t white chocolate in a Rafaello, somehow it tastes like there is, so I thought it would be the perfect way to tie things together. I do not regret my decision one bit. All together, this cake tastes just like a Rafaello and has all the textures you’d want in a Rafaello-inspired cake. 

In true Rafaello fashion, I ended up rolling the cake in shredded coconut to give it amazing texture and extra coconut flavor. I topped the cake with white chocolate coconut buttercream swirls and placed a Rafaello truffle in between each one. Wilton Tip 4B was my go to for the swirls on this one, but any piping tip you love for swirls will do. 

I ended up sending this Rafaello cake to work with my husband and it was a major hit! He kept texting me updates and comments he heard from his coworkers and it totally made my day. I love how this cake turned out and it’s so amazing to hear when people love a recipe as much as I do. Whether you’re already a fan of Rafaellos or you love coconut-almond flavored desserts, I hope this cake is a major hit with you too.

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Rafaello Cake

Inspired by Ferrero Rafaello truffles, this cake is layers of delicious almond cake, coconut cream filling, toasted almonds, and white chocolate coconut buttercream. It's even rolled in shredded coconut like the real deal.

Prep Time 50 minutes

Cook Time 55 minutes

Servings 15 slices

Ingredients

Coconut Cream Filling

• 1 Cup (240ml) full-fat canned coconut milk, divided
• 1/4 tsp pure vanilla extract
• 2 Tbsp cornstarch
• 3 Tbsp granulated sugar
• 1 large egg yolk

Almond Cake

• 2 3/4 Cups (290g) sifted cake flour* DIY recipe in notes
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 Cup (170g) unsalted butter, room temperature
• 1 1/2 Cups (300g) granulated sugar
• 2 large eggs + 2 large egg whites
• 1/2 Cup (120g) sour cream, room temperature
• 2 tsp almond extract
• 1 tsp pure vanilla extract
• 1 Cup (240ml) whole milk, room temperature

White Chocolate Coconut Buttercream

• 12 Oz (340g) white chocolate chips
• 2 Cups (452g) unsalted butter, room temperature
• 3 Cups (360g) powdered sugar
• 2 tsp pure vanilla extract
• 2 tsp coconut extract
• 1/4 tsp salt

Additional Fillings & Toppings

• 4 Tbsp slivered almonds, toasted** see notes for toasting instructions
• 6 Rafaello truffles
• 1 1/2 Cups shredded sweetened coconut

Instructions

Make the Coconut Cream Filling

• Place 3/4 Cup (180ml) of the coconut milk and the vanilla into a medium saucepan. Stirring often, cook over high heat until it begins to simmer. Remove from heat.
• In a medium metal or glass bowl, whisk together the remaining 1/4 Cup (60ml) of coconut milk, egg yolk, sugar, and cornstarch.
• Whisking vigorously, slowly pour the simmered coconut milk mixture over the egg mixture. Whisk until fully combined, then pour the whole mixture back into the saucepan and cook over high heat (still whisking constantly) until it thickens and begins to boil.
• Pass through a strainer and into an airtight container. Cool to room temperature, then place in the refrigerator a couple hours to set. It will become a custard-like consistency when set.

Make the Almond Cake

• Preheat the oven to 350°F. Prepare three 6-inch or two 8-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a parchment paper circle to the bottom of the pan.
• Add the sifted cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), beat the butter on high for two minutes until it's light and creamy. Add in the sugar and continue to mix on medium-high for another two minutes. Turn the mixer to low and add the eggs and egg whites, one at a time, mixing until just combined and scraping down the bowl and paddle as needed. Add the almond extract, vanilla extract and sour cream, turn the mixer to high, and beat for one full minute. It will look curdled at this point, but don’t worry – it will become smooth cake batter at the end.
• Add in the dry ingredients all at once and turn the mixer to low speed. Mix until just combined, then slowly pour in the milk. Continue to mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl and give it a few stirs with a whisk to make sure there are no lumps. The batter will be slightly thick.
• Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting. 

Make the White Chocolate Coconut Buttercream

• Melt the white chocolate chips in the microwave in 30 second intervals, stirring after each one until there are no lumps. Set aside to cool slightly. Alternatively, you can use a double boiler to melt the white chocolate.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until creamy and light in color, about 5 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle. Give the melted white chocolate a few stirs and test the temperature. It should be slightly warm, but not hot enough to melt the butter (if it is, wait a few more minutes). If it's any cooler, you'll end up white chocolate bits in the buttercream, so you may need to pop it back into the microwave for a few more seconds to warm it back up. When it seems just right, add it in.
• Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla extract, coconut extract, and salt and mix on low for another minute, until fully combined. 

Assembly

• Once the almond cakes are completely cooled, level them to your desired height. Add a swipe of white chocolate coconut frosting onto a cardboard cake circle and place the first cake layer on top. Pipe a circle of white chocolate coconut buttercream around the edge. Fill in the center with a thin layer of more white chocolate coconut buttercream, then add half of the coconut cream filling. Smooth it down until it reaches the top of the buttercream circle height-wise, then sprinkle half of the toasted almonds on top. Here's a detailed tutorial on this filling method.
• Repeat the filling and stacking process with the final cake layer. Crumb coat the cake with white chocolate coconut buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
• To create the look pictured, frost the cake with white chocolate coconut buttercream and smooth it until the sides are level. I kept the top edge of the buttercream raw instead of swiping it inward like I usually do. You can either add the shredded coconut to the sides of the cake at this point (while the frosting is still wet) or follow the instructions for rolling the cake below.
• To roll the cake in coconut: Place the frosted cake into the refrigerator for another 30 minutes to let the buttercream firm up. Meanwhile, place the shredded coconut onto a cookie sheet. When the buttercream on the cake is firm, place another cardboard cake circle that's slightly smaller than the diameter of your cake onto the top of your cake (you can always trim one down if you don't have a smaller size on hand). Use this technique to release the cake from the turntable. Place one hand underneath your cake and one hand on top of the cake (the cardboard cake circles will make it easy to handle), then roll the cake through the shredded coconut to cover the sides.
• Once the sides of the cake are covered in coconut, place the remaining white chocolate coconut buttercream into a piping bag fitted with Wilton Tip 4B. Pipe swirls on top of the cake, leaving about a 1-inch space between each. Place the Rafaello truffles in between each swirl.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

**How to Toast Almonds: Place the slivered almonds in a dry skillet over medium heat. Heat, stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes.

Make Ahead Tips:

1. The coconut cream filling can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. 
2. The almond cake layers can be baked, cooled, wrapped in plastic wrap, and left out at room temperature up to two days ahead of decorating. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to two months before thawing and frosting.
3. The white chocolate coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.
4. The almonds can be toasted ahead and stored in an airtight container at room temperature for up to two weeks. 

I hope this Rafaello cake is everything you wished it would be! Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.

The post Rafaello Cake Recipe appeared first on Sugar & Sparrow.