Introduction:

As the leaves begin to change and the air gets crisper, there’s nothing quite like the rich, nutty flavor of a Butter Pecan Cake to warm your soul. This cake combines the tender, moist crumb of a classic cake with the irresistible crunch of pecans and the decadent sweetness of browned butter cream cheese frosting. It’s a dessert that promises to be the highlight of any fall gathering, Thanksgiving dinner, or cozy night in.

Ingredients:

• For the Cake:
  • 3 Tablespoons Unsalted Butter
  • 1 ½ Cup Chopped Pecans
  • 2 ¼ Cups Cake Flour
  • 1 Cup Granulated Sugar
  • ½ Cup Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Buttermilk
  • ¼ Cup Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Cup Vegetable Oil
  • 3 Large Eggs

• For the Browned Butter Cream Cheese Frosting:
  • 1 Cup Unsalted Butter
  • 12 ounces Cream Cheese, Softened
  • 1 ½ Teaspoon Vanilla Extract
  • 5 Cups Powdered Sugar
  • Toasted Pecans for Decorating

Directions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and set aside.
2. Toast Pecans: Melt 3 tablespoons of butter in a skillet over medium-high heat. Add pecans and toast for 3-4 minutes until fragrant. Let cool.
3. Combine Dry Ingredients: In a large bowl, whisk together cake flour, sugars, baking powder, baking soda, and salt.
4. Mix Wet Ingredients: To the dry mix, add buttermilk, milk, vanilla, oil, and eggs. Beat until just combined. Fold in toasted pecans.
5. Bake: Divide batter between prepared pans. Bake for 35-40 minutes. Cool completely.
6. Frost: Apply browned butter cream cheese frosting and garnish with toasted pecans.

Nutritional Information:

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: Varies
• Calories: Approx. 320 kcal per serving (varies by slice size)

Notes:

• For the best flavor, use high-quality vanilla extract and fresh pecans.
• Brown butter carefully to avoid burning. The nutty aroma indicates it’s done.
• Cake can be made a day ahead; just frost on the day of serving for best presentation.

FAQs:

• Can I use regular flour instead of cake flour? Cake flour is recommended for a lighter crumb, but you can substitute all-purpose flour in a pinch. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.
• How do I store leftover cake? Store in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting. Allow to come to room temperature before serving for best flavor.

Conclusion:

This Butter Pecan Cake is more than just a dessert; it’s a celebration of fall flavors that brings warmth and joy to any table. Its combination of textures and tastes makes it a standout recipe that’s sure to impress. Whether you’re a seasoned baker or new to the kitchen, this cake promises a delightful experience and a dessert that will be remembered long after the last slice is gone.

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From its buttery Oreo crust to the luscious peanut butter cheesecake filling, and crowned with a silky chocolate ganache, every element of this cheesecake promises to bring joy and satisfaction. So, let’s embark on this sweet adventure together, creating a dessert that’s bound to become a cherished favorite among friends and family.

Simplified Reese’s Peanut Butter Cup Cheesecake Recipe

Ingredients

• For the Oreo Cookie Crust:
  • 1 ½ cups of Oreo cookies (crushed)
  • ½ cup of unsalted roasted peanuts (optional, chopped)
  • 2 tablespoons of light brown sugar
  • ⅛ teaspoon of salt
  • 5 tablespoons of unsalted butter (melted)
• For the Cheesecake Batter:
  • 32 ounces of cream cheese (softened)
  • 1 ½ cups of light brown sugar
  • ½ cup of creamy peanut butter
  • 1 teaspoon of vanilla extract
  • ¼ cup of heavy whipping cream
  • 4 large eggs (room temperature)
  • 10.5 ounces of Reese’s Miniature Peanut Butter Cups (chopped)
• For the Chocolate Ganache Topping (Optional):
  • 4 ounces of semi-sweet chocolate chips
  • ⅓ cup of heavy whipping cream

Instructions

1. Prep: Preheat your oven to 350°F and prepare a 9-inch springform pan with baking spray and parchment paper.
2. Crust: Blend Oreo cookies, peanuts, brown sugar, salt, and butter in a food processor. Press the mixture into the pan and bake for 8-10 minutes. Let cool.
3. Batter: Beat cream cheese until fluffy, then mix in brown sugar, peanut butter, and vanilla. Add eggs and heavy cream, mixing until smooth. Fold in chopped peanut butter cups and pour over the crust.
4. Bake: Wrap the pan in foil, place in a water bath, and bake at 325°F for 50-55 minutes. Let it cool in the oven for 45 minutes, then on a rack until room temperature. Chill for at least 4 hours.
5. Ganache Topping: Heat cream and pour over chocolate chips. Let sit, then whisk until smooth. Pour over the cheesecake.

Notes

• Springform Pan: Essential for easy cheesecake removal. Wrap it well in foil to prevent water from seeping in during the water bath.
• Water Bath: Helps prevent cracks by ensuring even baking and moisture.
• Cooling: Allow the cheesecake to cool gradually to avoid cracks.
• Serving: Chill the cheesecake for at least 4 hours, preferably overnight, for the best texture.

FAQs

• Can I use natural peanut butter? It’s best to use regular, creamy peanut butter as natural types can affect the texture.
• What if I don’t have a food processor for the crust? You can crush the cookies in a bag with a rolling pin and mix the crust ingredients in a bowl.
• Can I skip the water bath? The water bath is crucial for preventing cracks and ensuring a smooth texture, so it’s not recommended to skip it.

This simplified guide should help you create a delicious Reese’s Peanut Butter Cup Cheesecake with ease. Enjoy the process and the delightful dessert you’ll have at the end!

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Shamrock Shake Pie: A Simple Delight

Ingredients:

• Vanilla Instant Pudding Mix: 2 packages (3.4 oz each) serve as the base for our pie filling, offering a smooth, creamy texture.
• Milk: 2 cups (you can use skim or any preference) to mix with the pudding, creating the perfect consistency.
• Cool Whip: 8 oz, thawed. This whipped topping adds lightness and sweetness to the pie. For a homemade alternative, consider a stabilized whipped cream recipe.
• Mint Extract: 1/2 tsp to infuse the pie with that signature minty flavor.
• Green Food Coloring: 16 drops to achieve the iconic Shamrock Shake green hue.
• Graham Cracker Crust: 1 store-bought crust makes this recipe super easy. Alternatively, a homemade graham cracker crust can add a personal touch.

Instructions:

1. Combine Ingredients: In a large bowl, whisk together the pudding mixes and milk until smooth. Fold in the Cool Whip, mint extract, and green food coloring until evenly distributed.
2. Fill the Crust: Pour the filling into your graham cracker crust, smoothing the top with a spatula.
3. Chill: Refrigerate the pie until it’s completely set, which should take about four hours or, ideally, overnight.
4. Serve: Garnish with whipped cream and a cherry for an extra special touch.

Notes:

• The calorie count provided assumes full-fat Cool Whip. Opting for a “Lite” version can reduce the calorie content.
• If you prefer a firmer pie, consider using a homemade stabilized whipped cream instead of Cool Whip.

FAQs:

Can I use fresh whipped cream instead of Cool Whip? While fresh whipped cream is delicious, it lacks the stabilizers found in Cool Whip, which help maintain the pie’s structure. For a homemade alternative, look for a stabilized whipped cream recipe.

How long does the pie need to set in the refrigerator? The pie should set for at least four hours, but for best results, let it chill overnight.

Can I make this pie ahead of time? Absolutely! This pie can be made a day in advance, making it a convenient option for gatherings.

Is there a dairy-free alternative for this recipe? Yes, you can use dairy-free milk and a dairy-free whipped topping to accommodate dietary restrictions.

This Shamrock Shake Pie is a testament to the joy of creating and sharing delicious treats. Whether you’re celebrating St. Patrick’s Day or simply indulging in a minty craving, this no-bake pie is sure to delight. Enjoy the process and the delicious outcome!

Sharing is caring!

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These cookies are adorned with fun pastel-colored sprinkles, making them an ideal choice for Easter Sunday. They can even be considered a perfect breakfast cookie, if you’re so inclined. The recipe is straightforward, and it’s a great opportunity for kids to help out, especially with the decorating part.

Tips and Tricks for Perfect Italian Easter Cookies:

• Ensure butter and eggs are at room temperature for a smooth dough.
• Avoid overworking the dough; it should be slightly sticky but manageable.
• Shape the cookies gently to avoid deflating the dough.
• Bake until the bottoms are just starting to turn golden brown for the best texture.

Ingredients:

Directions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Gradually blend in the dry ingredients until well combined.
Roll dough into 1-inch balls and place on prepared baking sheets. Flatten slightly with the bottom of a glass.
Bake for 8-10 minutes or until lightly golden. Let cool on wire racks.
For the icing, mix powdered sugar, milk, and vanilla extract until smooth. Dip the top of each cookie into the icing, then return to the wire rack and immediately top with sprinkles.
Allow icing to set before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 150 kcal per cookie | Servings: 48 cookies

FAQs:

• Do they need refrigeration? These cookies can be stored at room temperature for 4 to 5 days or frozen for up to a month.
• Can they be made in different shapes? Yes, you can pipe the dough into various shapes using different pastry tips.
• What pairs well with these cookies? They are excellent with coffee or chocolate milk and are a festive addition to Easter baskets.

Enjoy these cookies as a part of your Easter celebration, or anytime you crave a soft, buttery treat. With their easy preparation and delightful taste, they’re sure to become a holiday favorite.

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Introduction: The Strawberry Earthquake Cake is a delightful and easy-to-make dessert that combines the juicy sweetness of strawberries with the creamy richness of cheesecake, all swirled into a moist cake base. This recipe stands out for its simplicity, using a strawberry box cake mix as its foundation, and is perfect for anyone looking to impress with minimal effort. The addition of white chocolate chips and fresh strawberries not only enhances the flavor but also adds a wonderful texture to the cake.

Why You’ll Love This Recipe:

• Ease of Preparation: Utilizing a boxed cake mix simplifies the baking process, making this recipe accessible to bakers of all skill levels.
• Versatile: While this recipe features strawberries, it can easily be adapted to incorporate other flavors, offering endless possibilities.
• Crowd-Pleaser: The unique combination of flavors and textures makes this cake a hit at any gathering, from casual get-togethers to special occasions.

Ingredients:

• 1 box of strawberry cake mix (plus ingredients called for on the package)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, melted
• 1 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 1 cup white chocolate chips
• 1 cup diced strawberries (fresh preferred)
• Whipped cream (for topping, optional)
• Additional strawberries (for topping, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Prepare the strawberry cake mix according to the package instructions and pour the batter into the prepared pan.
3. Evenly sprinkle the white chocolate chips over the cake batter.
4. In a separate bowl, mix the melted butter, cream cheese, and vanilla until combined. Gradually add the powdered sugar and mix until smooth. Fold in the diced strawberries.
5. Spoon dollops of the cream cheese mixture over the cake batter. Use a knife to gently swirl the mixture into the batter.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing.
7. Serve each slice with a dollop of whipped cream and additional strawberries, if desired.

Notes and Tips:

• Variations: Feel free to experiment with different cake mix flavors and fillings to create your own version of an Earthquake Cake.
• Storage: This cake can be stored in the refrigerator, covered tightly, for up to 3 days. It’s not recommended to freeze this cake as it may become soggy upon thawing.
• Serving Suggestion: For a warmer cake, briefly microwave individual slices before serving.

FAQs:

1. Can I use frozen strawberries? Yes, you can use frozen strawberries if fresh ones are not available. Thaw and drain them before adding to the mixture to avoid excess moisture.
2. Can I make this cake with a homemade cake mix? Absolutely! If you prefer to make your cake from scratch, simply substitute the boxed mix with your homemade cake batter.
3. Why is it called an Earthquake Cake? The name comes from the appearance of the cake after baking. The swirling of the cheesecake mixture into the cake batter creates a unique, crackled look that resembles the aftermath of an earthquake.
4. The cake looks underdone in the middle. Is this normal? Yes, due to the moistness of the cheesecake filling, the center may appear slightly gooey. This is normal and contributes to the cake’s rich texture.
5. Can I add other types of chocolate chips? Certainly! While white chocolate chips complement the strawberry flavor well, feel free to use milk or dark chocolate chips for a different taste experience.

Enjoy the delightful blend of flavors and textures in this Strawberry Earthquake Cake, a recipe that promises to be a new favorite for both novice and experienced bakers alike.

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Whether you’re serving it up for a special breakfast, bringing it to a holiday brunch, or enjoying it as a dessert, this cake is sure to be a hit. Its ease of preparation makes it a favorite among home bakers, while its delicious flavors make it a beloved choice for all who taste it. Dive into this sweet treat and let every bite take you on a delightful journey of taste and texture.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour or cake flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted

For the Cinnamon Swirl:

• 1/2 cup butter, softened
• 1/2 cup light brown sugar
• 1 Tablespoon all-purpose flour
• 1 Tablespoon ground cinnamon

For the Cream Cheese Frosting:

• 1 cup powdered sugar
• 2 Tablespoons butter, softened
• 4 ounces cream cheese
• 1-2 Tablespoons milk
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Grease an 8×8” baking dish.
2. In a large bowl, combine the flour, sugar, baking powder, salt, milk, egg, and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
3. Make the cinnamon swirl topping by combining all ingredients together until smooth.
4. Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
5. Bake for 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 448 kcal | Servings: 8 servings

Notes:

1. Flour Choice: You can use either all-purpose flour or cake flour for this recipe. Cake flour will give the cake a lighter, more tender texture.
2. Milk Alternatives: If you prefer, you can substitute the milk with an equal amount of almond milk, soy milk, or any other plant-based milk for a dairy-free version.
3. Butter: For the best flavor, use unsalted butter. If you only have salted butter, omit the additional salt from the cake batter.
4. Cinnamon Swirl: To get the best swirl effect, make sure to evenly distribute the cinnamon mixture over the cake batter before swirling with a knife. Don’t mix too thoroughly; you want to see the swirls after baking.
5. Cream Cheese Frosting: For a smoother frosting, ensure that the cream cheese and butter are at room temperature before mixing. Adjust the amount of milk to achieve your desired consistency.
6. Serving: This cake is best served warm. If you have leftovers, gently reheat them in the microwave for a few seconds before serving.
7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQ:

1. Can I make this cake in advance?
   • Yes, you can prepare the cake a day in advance. Store it covered at room temperature if you plan to serve it the next day. For longer storage, keep it in the refrigerator.
2. Can I use a different pan size?
   • Yes, you can use a different pan size, but you may need to adjust the baking time. A 9×9” pan will make a slightly thinner cake, so it might bake faster. Always do the toothpick test to check for doneness.
3. Can I add nuts or raisins?
   • Absolutely! Feel free to add about 1/2 cup of chopped nuts (such as pecans or walnuts) or raisins to the cinnamon swirl mixture for added texture and flavor.
4. Is there a vegan option for this cake?
   • To make this cake vegan, use plant-based milk, vegan butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes), and vegan cream cheese for the frosting.
5. Can I make cupcakes instead of a cake?
   • Yes, this batter can be used to make cupcakes. Fill cupcake liners about 2/3 full and adjust the baking time to 18-22 minutes, or until a toothpick comes out clean.
6. The frosting is too thick/thin; how can I fix it?
   • If the frosting is too thick, gradually add more milk, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up.
7. Can I double this recipe?
   • Yes, you can easily double the recipe. Use a 9×13” baking dish and increase the baking time slightly. Keep an eye on it and test for doneness with a toothpick.

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Ideal for picnics, potlucks, or a serene afternoon tea, these cheesecake bars offer a slice of bliss with each bite. The process of creating this dessert is a joyful journey through the senses, from the aromatic zest of lemons to the vibrant hue of blueberries. Serving these bars not only brings a touch of elegance to any gathering but also shares a taste of the joyful, carefree essence of summer. Dive into the delicious elegance of Lemon Blueberry Cheesecake Bars and let every bite transport you to a sunny, serene landscape.

Zesty Lemon-Blueberry Bliss Squares

Ingredients:

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons unsalted butter, melted
• For the filling:
  • 16 oz cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Directions:

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out easily.
2. Make the crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes. Remove from oven and cool slightly.
3. Prepare the filling: Beat cream cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract in a large bowl until smooth and creamy. Gently fold in blueberries. Pour over the prepared crust.
4. Bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 3 hours.
5. Cut into bars and serve chilled.

Prep Time: 20 minutes | Cooking Time: 48 minutes | Total Time: 4 hours (including chilling) | Kcal: 320 kcal | Servings: 12 bars

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Ideal for any occasion, from a casual family gathering to a more formal event, these Banana Fudge Bars are sure to impress. They’re incredibly easy to make, requiring just a few simple ingredients and steps, but the result is a sophisticated treat that looks and tastes as if it came from a gourmet bakery. Whether served as a dessert, a snack, or a sweet treat to brighten a day, these bars are a testament to the magic that happens when bananas and chocolate come together.

Banana Fudge Bars

Tropical Bliss Fudge Squares

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1/2 cup chopped walnuts (optional)
• 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a large bowl, mix together mashed bananas, melted butter, sugar, egg, and vanilla until well combined.
3. In another bowl, sift together flour, baking powder, salt, and cocoa powder. Gradually add to the banana mixture, stirring until just combined. Fold in walnuts and chocolate chips.
4. Pour batter into prepared pan and spread evenly.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to cool in the pan for 10 minutes, then cut into squares and serve.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 220 kcal | Servings: 16 bars

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Perfect for any occasion, from a casual family gathering to an elegant dinner party, the Chocolate Swiss Roll is sure to impress. Its preparation is a delightful journey through the art of baking, from the careful mixing of the batter to the precise rolling technique. The final touch, a dusting of cocoa powder, adds a sophisticated finish that makes this dessert a centerpiece on any table. Dive into the delicious elegance of the Chocolate Swiss Roll and let every bite take you on a journey of chocolate bliss.

Chocolate Swiss Roll

Decadent Chocolate Spiral Delight

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder (for dusting)

Directions:

1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease.
2. Sift together flour, 1/4 cup cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes. Beat in vegetable oil and vanilla.
4. Gently fold in the flour mixture. Spread batter evenly into prepared pan.
5. Bake for 12-15 minutes, or until cake springs back when lightly touched.
6. Immediately turn cake onto a clean kitchen towel dusted with cocoa powder. Peel off parchment paper. Roll cake up in the towel, starting with the short end. Cool completely on a wire rack.
7. For the filling, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Carefully unroll the cake. Spread the filling evenly over the cake and roll it up again.
9. Chill before serving. Dust with cocoa powder before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 320 kcal | Servings: 10 servings

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This cake is more than just a dessert; it’s an experience. Each bite transports you to moments of pure joy, like the excitement of a fairground. It’s perfect for birthdays, celebrations, or any day that needs a sprinkle of magic. The process of making it, from tinting the batter to creating the marbled frosting effect, is a creative journey that ends with the rewarding sight of smiles all around the table. Dive into this Cotton Candy Cake and let your taste buds revel in the sweet, airy goodness that is as enchanting to eat as it is to look at.

Cotton Candy Cake

Whimsical Cloud of Sweetness

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup cotton candy, chopped (plus more for garnish)
• Pink and blue food coloring

Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Pink and blue food coloring to match the cake layers

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Stir in chopped cotton candy.
5. Divide batter evenly between prepared pans. Tint one batter pink and the other blue with food coloring. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth. Divide frosting into two bowls and tint one pink and the other blue.
7. Once cakes are cool, frost and stack them, using pink and blue frosting to create a marbled effect. Garnish with cotton candy.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 12 servings

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