Tag: Semi-Homemade Cake

French Vanilla Espresso Cake with Almond Mascarpone Frosting

Quite a few of my recipes as of late have used a boxed cake mix as their base. There are some bakers who would scoff at this and there are others who always turn to a boxed cake mix for their baking. It’s all a matter of preference. And in all honesty, it is possible to make a boxed cake mix taste homemade by switching out and adding in ingredients.

For today’s French Vanilla Espresso Cake with Almond Mascarpone Frosting, I used a French Vanilla boxed cake and instead of adding water to the mix I added in a cup of espresso which toned down the flavor of the French vanilla and gave it a hint of coffee flavor. While the cake is incredibly soft and moist the real stand-out is the frosting. It’s incredibly light and fluffy and the almond flavor is delish without being overpowering. While I opted to pipe stars on the two layers of the cake to decorate it you could also lightly frost it for a naked look.

French Vanilla Espresso Cake with Almond Mascarpone Frosting

For the cake:

1 15.25 French Vanilla box cake mix*

3 eggs

1 cup espresso (or strong coffee)

1/3 cup vegetable oil

For the frosting:

8oz. mascarpone cheese

1 cup confectioners’ sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

2 tablespoons Amaretto**

1 cup heavy whipping cream

*I used Duncan Hines

**Optional

Directions:

For the Cake: Preheat the oven to 350 F. Spray two 8-inch round cake pans with baking spray and set aside.

In a large bowl combine the cake mix, eggs, coffee and vegetable oil and beat on medium speed until just combined. Divide the batter between the two pans and bake in the preheated oven for about 25 minutes, or a cake tester inserted in the center comes out clean.

Let the cakes cool in the pan for 15 minutes before inverting on a wire rack to cool completely.

For the Frosting: In a large bowl combine the mascarpone cheese, confectioners’ sugar, both extracts and Amaretto (if using). Beat with a hand mixer on medium speed until just combined. Add in the heavy whipping cream and continue beating until the frosting is light and fluffy. Be careful not to overbeat the frosting as this will cause it to curdle.

To Assemble: Torte the cake layers if necessary. Transfer the frosting to a piping bag fitted with a large star tip. Place one of the cake layers on a cake board or cake stand and pipe the entire top of the cake with dropped stars. Place the second layer on top and pipe the top with stars as well.

Recipe first appeared on Bead Yarn & Spatula

Cannoli Cake

Happy Holidays! Are you in the throes of holiday baking and eating your way through more sweets than you would like to admit? Well, today I am bringing you a cake that you would be a nice addition to your holiday dessert table and to be honest is my favorite cake flavor… A Cannoli Cake! And it doesn’t skimp on the flavors and ingredients of the delicious handheld dessert… Ricotta and chocolate chips.

The cake itself is made with a French Vanilla box mix (I used a Duncan Hines mix) and the cannoli flavors comes from the filling made with ricotta cheese, cinnamon, three different extracts, confectioners’ sugar and of course chocolate chips. It’s all topped off with a mascarpone cheese frosting and sliced almonds and mini chocolate chips are used to decorate it. It sounds like a lot, but, trust me it’s not. All of the flavors/ingredients work well together and you won’t feel guilty for enjoying a slice because it’s just so good!

Cannoli Cake

Ingredients:

1 package French Vanilla Cake Mix, plus additional ingredients to prepare per packaging

Filling:

2 cups ricotta cheese

1/2 cup confectioners’ sugar

2 teaspoons cinnamon

1 teaspoon almond extract

1 teaspoon rum extract

1 teaspoon vanilla extract

1/3 cup mini chocolate chips

Frosting:

2 8oz. packages mascarpone cheese, at room temperature

3/4 cup confectioners’ sugar

2 teaspoons almond extract

1 teaspoon vanilla extract

2 tablespoons whole milk

1 cup sliced almonds

mini chocolate chips, for top of cake

Directions:

Prepare and bake cake mix per package directions using two 8-inch round baking pans sprayed with baking spray. Cool in pans for 10 minutes and then transfer to wire racks to cool completely.

Make the filling: In a large bowl fold together the ricotta cheese, confectioners’ sugar, cinnamon, and all extracts until well incorporated. Stir in the chocolate chips. Set aside.

Make the frosting: In another large bowl, using a hand mixer on medium speed, beat the mascarpone cheese, confectioners’ sugar, almond & vanilla extracts and milk until creamy.

Place one of the cake layers on a cake board or serving plate and spread 1 cup of the filling over it. Top with the other cake layer and spread the remaining frosting over the top of the cake within 1inch of the edge. Frost the sides and top edge of the cake with the frosting.

Press the almonds on the sides of the cake and the chocolate chips around the edge of the top of the cake.

Refrigerate until ready to serve.

Recipe from Taste of Home