Dessert - Cakes by courtney buttercream recipe

How to cook:

1. For the Cake
2. Preheat the oven to 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with non-stick spray, add parchment and another coat of spray. Set aside.
3. In a medium size bowl, sift the cake flour and baking powder. Set aside.
4. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes.
5. Add the eggs and egg yolks, one at a time to the bowl and beat on medium until well incorporated.
6. Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the sour cream and blend well, followed by another 1/3 of the flour mixture, the second half of the sour cream and lastly, add the remaining flour mixture and mix until incorporated.
7. Add the clear vanilla extract and butter extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds.
8. Evenly distribute the cake batter among the three pans and bake for 25-30 minutes or until a toothpick inserted into the middle of the cakes comes out clean or with just a few crumbs. Make sure not to over bake.
9. Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
10. Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.
11. For the Frosting
12. In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
13. In a bowl fitted with a paddle attachment, combine beat the butter on medium-high until light and fluffy.
14. Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
15. With the mixer on low speed, gradually add the powdered sugar, vanilla extract, and salt.
16. Increase the speed to medium-high and beat for another 2-3 minutes, until light and fluffy.
17. Stir by hand to push out air pockets.
18. Assembly
19. After leveling each cake layer, place the first cake layer (top side/crumbly side up) on a cake board that has a little frosting on it (which acts like glue to hold the cake in place).
20. Spread about 1 cup of the frosting over the cake layer. Place the second cake layer on top and add another cup of frosting. Make sure to get eye level with the cake to check that your frosting is spread evenly across each cake layer.
21. When you get the final cake layer, place it top side down on the second layer of frosting. Spread a thin coat of frosting around the entire cake to lock in the crumbs. Freeze the cake for 10 minutes to set the crumb coat.
22. Continue to frost and decorate the cake with the remaining frosting.

Notes: The Best Peanut Butter Buttercream Frosting for Cake, The Best Peanut Butter Buttercream Frosting Recipe · 5 cups (625 g) powdered sugar, measured then sifted · 1 ½ cups (339 g) unsalted butter

How to cook:

1. FOR THE CAKE
2. Preheat your oven to 350 degrees F. Spray three 8-inch cake pans (or four 6-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
3. In a medium sized mixing bowl, combine the flour, baking powder and salt. Whisk to combine and then set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high speed for about 3 to 5 minutes, until the mixture is light and fluffy.
5. Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla.
6. With the mixer on medium-high speed, add the dulce de leche and mix for a couple minutes. The mixture will get a little lighter in color.
7. With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry mixture. Mix until just combined.
8. Pour the batter into your three 8-inch pans (or four 6-inch pans) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 25 to 30 minutes.
9. Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
10. Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.
11. FOR THE CARAMEL & BUTTERCREAM
12. Mix sugar, water and corn syrup in a small saucepan.
13. Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color (I like to let mine get nearly bronze). It happens quickly, so keep an eye on it.
14. Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
15. Mix in salt and vanilla. Stir to combine.
16. Set the caramel sauce to the side and let cool completely before making the frosting.
17. Once the caramel sauce is cooled completely, divide it in half and reserve one half of the caramel drizzle in the cake. Use the other half for the frosting (see below).
18. In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar and caramel together and beat until smooth. If the icing seems to stiff, add a bit of cream - just a little at a time until it reaches a smooth, spreadable consistency of your liking.
19. ASSEMBLY
20. Place the first cake layer in the center of the cake board. Using an offset palette knife, spread about 1 cup of the buttercream evenly across the cake layer. Drizzle with about a tablespoon or two of caramel sauce.
21. Place the second cake layer on top of the frosting. Frost the top of the second cake and drizzle with another tablespoon or so of caramel.
22. Place the third cake layer, top side down.
23. Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
24. Once the crumb coat is set, continue to frost the cake with the remaining frosting, and then use the remaining caramel sauce as a drip.

Notes: The Most Delicious Gluten Free Vanilla Cake with Mixed Berry, Courtney this cake tastes amazing and I love the berry compote and frosting, however I had the same issue as a few other people my cakes puffed

How to cook:

1. FOR THE CAKE
2. Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms with parchment paper and spray again. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, oil, sugar and salt. Beat on medium speed for about 2 minutes, until light and fluffy, and smooth in texture.
4. Turn the mixer to medium-low and add the eggs and egg yolks, one at a time, scraping down the sides of the bowl in between each addition. Add the vanilla and turn mixer to medium-high and beat for an additional 2 to 3 minutes.
5. With the mixer on low, alternately add the flour and baking powder with the buttermilk, starting and ending with the flour. Mix until combined.
6. Mix on low until combined.
7. Evenly distribute the cake batter in the three pans, about 16 to 17 ounces of batter in each 8-inchpan or 12 ounces in each 6-inch pan. The cake batter will be sticky. Smooth it out with an offset icing spatula or back of a spoon.
8. Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out with only just a few crumbs on it.
9. Cool the cakes on wire racks for about 10 minutes. Carefully invert the cakes onto cooking racks to cool completely. If you don't plan to stack and decorate the cake right away, level the cakes if needed and then immediately wrap each layer in plastic wrap or tin foil and freeze.
10. About an hour before assembly, remove the cake layers from the freezer.
11. FOR THE COMPOTE
12. Combine the berries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and occasionally breaking up the berries to release their juices.
13. Let simmer for about 5 minutes. Add the cornstarch slurry and stir until combined. Bring to a boil and then simmer for another 5 minutes.
14. Strain 1/3 cup of the mixture and reserve for frosting. Refrigerate the strained berry mixture and the remaining compote for at least 4 hours before using.
15. FOR THE BUTTERCREAM
16. In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium speed for about 3 minutes, until the mixture is light and fluffy.
17. With the mixer on low speed, slowly add the powdered sugar, followed by the mixed berry juice, heavy cream, vanilla extract and dash of salt.
18. Continue to beat the frosting on medium-high speed for an additional 5 minutes.
19. Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets. This will also help the frosting pull back together if it looks separated from adding the berry juices.

Notes: Beginner Archives, Buttercream. The Best Buttercream Frosting Recipe for Cookies · Triple Chocolate Bundt Cake. Cake. Best Ever Chocolate Bundt Cake Recipe.