#Kitchen #Recipe and #HealthyFood

शनिवार, 5 जून 2021

Lemon Layer Cake

Lemon Cake is everything you want in a sweet, yet zingy cake! Tender moist layers of refreshing lemon cake are smothered with a tart but sweet frosting.

Cake is a classic dessert that is perfect for every occasion, from parties to celebrating making it through the week! Try these tried and true Tiramisu, Pound Cake and Butter Cake recipes next time.

Lemon Layered Cake on a pedestal cake platter.

Lemon Layer Cake

This Layered Lemon Cake is literally a slice of sunshine in your mouth! If sunshine was a cake, this would be it! It is bright, zingy and full of fresh lemony flavor. The cake bakes up light and moist with the most perfect tender crumb. You will have to be careful not to just eat the cake all by itself. Trust me you want to wait till you frost it with the richest, lemon buttercream frosting out there. The combination is absolutely divine.

This Lemon Layer cake is the perfect cake to make any occasion special. It does take some prepping as you want the cake to be able to sit in the fridge for at least 4 hours, this will help them be easier to frost. Your whole family is going to love how light and refreshing a cake can be. It is ideal in this hotter weather when you don’t want a heavy dessert, but you still want something sweet that will hit the spot. It’s decadent in all the right ways!

Ingredients For Lemon Cake

Don’t let the ingredients scare you. These are all pantry staples and will combine to become a moist and sweet lemon cake. You will find the ingredient measurements located in the recipe card.

Cake flour: Creates light and delicious cake. All-purpose will work too.
Baking Powder: One of the leavening agents that helps it be light and fluffy.
Salt: Provides flavor and balance.
Baking Soda: Helps give the cake its lift.
Sugar: Sweet sugar balances out the tartness.
Butter: Because every cake is better with butter.
Vegetable Oil: Adds moisture to the cake.
Buttermilk: If you do not have any make your own.
Lemon Juice: Fresh lemon juice will give you the freshest flavor.
Lemon Zest: Use a zester or the smallest holes of a cheese grater.
Vanilla: Compliments the lemon and helps to tame its tartness.
Eggs Yolks: Don’t worry you’ll use the whites for the buttercream frosting.

Sweet Lemon Frosting

This frosting is sweet and creamy with a hint of lemon in it. It is the perfect balance to this beautiful lemon cake recipe.

Egg Whites: The other half of the egg yolks.
Sugar: Provides sweetness.
Butter: Creates a creamy spreadable texture.
Lemon Zest: This provides the pop of lemon in the frosting.
Salt: Always need a bit to balance everything out.

How to Make Lemon Cake from Scratch

Prep: Preheat the oven to 325. Prep two 8-inch round cake pans by spraying them with cooking spray, using a parchment round on the bottom of the pan, and spray that again with cooking spray. Dust the whole inside of the pan with flour and tap out the excess.
Dry: In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
Wet Ingredients: In a different small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, lemon juice, lemon zest, and egg yolks until combined.
Egg Whites: In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium-low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
Combine and Fold: With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing for about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium-low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.

Baking and Assembling a Two Layer Cake

Bake: Pour your batter into the prepared cake pans. Bake for 30-45 minutes, or until the tops of the cakes bounce back when touched and a toothpick comes out clean.
Cool: Cool the Lemon cakes in the pans for about 10 minutes before flipping them upside down on a cooling rack and remove the pans. Allow the cakes to cool upside down on the cooling rack. This will make the tops of your cakes nice and level.
Chill: Once the cakes are cooled, wrap them individually in plastic wrap and store them in the fridge overnight, or at least 4 hours. Chilling the cake layers makes it easier to frost without getting crumbs in your frosting.
Frost: When the cakes are done chilling, use an offset spatula to ice your cake with the frosting, using it for the filling as well. This will make that beautiful lemon layer cake.

Making Lemon Frosting

Double Boiler: Set a small pan on the stove. Put about an inch of water in the pan and bring it to a simmer over medium-low heat. In a mixing bowl whisk together the egg whites and sugar. Place the bowl over the water, making sure the water doesn’t touch the bowl.
Mix: Whisk constantly until a thermometer reaches 165. Remove the bowl and use the whisk attachment of your mixer to whip the egg whites on high until you have medium-stiff peaks and the bowl has cooled to room temperature.
Make it Thick and Rich: Switch to the paddle attachment and, with the speed at medium, add in the butter 1 tablespoon at a time until it is all incorporated. Add in the lemon zest and salt and turn the speed up to medium-high. Mix until the frosting becomes thick. It may take a bit and it may look like it has curdled but trust the process and keep mixing! It will come together for a nice smooth, rich frosting. Keep the frosting in an airtight container at room temp until the cake layers are ready to be frosted.

Lemon cake with layers and lemon frosting.

The Best Lemon Cake Tips

The layers make this cake look elegant and fancy. It is super easy and worth the extra effort.

Room Temperature: It is super important that all your ingredients be at room temperature. Especially the eggs as you will be separating them and heating them. Remove them from the fridge at least an hour ahead of time. It allows your ingredients to mix in more easily and thoroughly.
Lemons: Use fresh real lemon for your juice and zesting. Look for lemons that are blemish-free and bright yellow. Using real lemons will give you the best flavor and zing that you want in this cake. Zest your lemons just till you reach the pith, or the white part of the lemon, rotating to get all the skin.
Separate the Eggs: Make sure you do not get any egg yolk in your egg whites. They will not whip up properly and ruin your frosting.
Chill your Cakes: If you want your frosting to go on smoothly without getting cake crumbs in it, be sure to chill your cakes. You can also freeze the cakes if you are short on time. Try about 2 hours.
Extra Lemony: For even more lemon flavor, make my lemon curd to go in between the layers instead of the frosting.
Variations: Make it a Lemon Poppyseed cake by adding 3Tablespoons of poppy seeds with the flour.
Cake types: You can also make this into a 9x 13 pan and cupcakes. Bake the 9×13 for about 30 minutes and the cupcakes for about 18 minutes. Check both with a toothpick to see if it comes out clean. Frost as desired.

A slice of cake with a lemon garnish on a plate.

Storing your Homemade Lemon Cake

This lemon cake can be made ahead of time if needed. It is great for parties, celebrations and everything in-between!

Store: Once the cake has been frosted you can keep this at room temperature for up to 2 days. Tightly cover the cake to keep it from drying out.
Fridge: Keeping the cake in an air-tight container or wrapped in the fridge will help it last longer. You can keep it for up to 5 days in the fridge. If you desire you can let it sit out and bring it to room temperature before serving.
Freeze: If you want to freeze your lemon layer cake, wrap the cooled individual cakes tightly with plastic wrap and then in foil. Keep in the freezer for up to 2 months. Thaw them at room temperature or overnight in the fridge.

Using a fork to take a bite of the cake with lemon frosting.

Lemon Layer Cake

Lemon Cake is everything you want in a sweet, yet zingy cake! Tender moist layers of refreshing lemon cake are smothered with a tart but sweet frosting.

Course Dessert

Cuisine American

Keyword lemon cake, lemon cake recipe, lemon layer cake

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings slices

Calories 645kcal

Author Alyssa Rivers

Ingredients

Cake

2 cups Cake flour
1 Tablespoon Baking Powder
¾ teaspoon Salt
1/2 teaspoon baking soda
1 ½ cups sugar divided
½ cup unsalted butter melted
1/4 cup veggie oil
½ cup buttermilk
½ cup fresh lemon juice
1 Tablespoon lemon zest
1 teaspoon vanilla
4 eggs separated

Frosting

4 egg whites
1 ½ cup granulated sugar
1 pound unsalted butter softened
3 Tablespoon lemon zest
Pinch of salt

Instructions

Cake

Preheat the oven to 325 degree Fahrenheit. Prep 2, 8 inch round cake pans by spraying them with cooking spray, using a parchment round on the bottom of the pan and spray that again with cooking spray. Dust the whole inside of the pan with flour and tap out the excess.
In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, lemon juice, lemon zest and egg yolks until combined.
In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing, about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
Pour your batter into the prepared cake pans. Bake for 30-45 minutes, or until the tops of the cakes bounce back when touched and a toothpick comes out clean.
Cool the cakes in the pans for about 10 minutes before flipping them upside down on a cooling rack and remove the pans. Allow the cakes to cool upside down on the cooling rack. This will make the tops of your cakes nice and level.
Once the cakes are cooled, wrap them individually in plastic wrap and store in the fridge overnight, or at least 4 hours. Chilling the cake layers makes it easier to frost without getting crumbs in your frosting.
When the cakes are done chilling, use an offset spatula to ice your cake with the frosting, using it for the filling as well.

Frosting

Set a small pan on the stove. Put about an inch of water in the pan and bring it to a simmer over medium-low heat. In a mixing bowl whisk together the egg whites and sugar. Place the bowl over the water, making sure the water doesn’t touch the bowl.
Whisk constantly until a thermometer reaches 165. Remove the bowl and use the whisk attachment of your mixer to whip the egg whites on high until you have medium stiff peaks and the bowl has cooled to room temperature.
Switch to the paddle attachment and, with the speed at medium, add in the butter 1 tablespoon at a time until it is all incorporated. Add in the lemon zest and salt and turn the speed up to medium-high. Mix until the frosting becomes thick. It may take a bit and it may look like it has curdled but trust the process and keep mixing! It will come together for a nice smooth, rich frosting. Keep the frosting in an airtight container at room temp until the cake layers are ready to be frosted.

Nutrition

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शुक्रवार, 4 जून 2021

Bagels

These homemade Bagels are the perfect texture, chewy, dense, yet soft, and oh so delicious! Better than store-bought every time, these homemade bagels are way easier than you think!

Ah, Bread, you have to love it, and it is so much easier to make homemade than you think. You have to try these and my other favorites, you won’t regret it, Bread, Challah, and English Muffins.

Homemade bagels with one sliced with cream cheese.

Bagel Recipe

There is possibly nothing better than bagels that are homemade. These taste almost exactly like the authentic New York-style bagels. Homemade bagels are chewy and soft inside, with a crispy outside, and go perfectly with schmear! Schmear is just a fancy word for a nice slather of cream cheese, but it’s fun to say. You may never buy store-bought bagels again, especially after you see how easy these are to make.

Similar to making pretzels, you will boil the bagels before baking them. This will give them the classic chewy texture and sheen that is notorious with fresh made bagels. it also helps the bagels hold their shape while baking. Bagels originated in Poland in the 1400’s and were brought to America by Jewish immigrants. It is said that by the 1900’s there were more than 70 bagel shops just in the Lower East Side of Manhattan alone. Now you can make them in the comfort of our own home. If you can make dough and boil water, you can make bagels. Let’s do this!

What You Will Need To Make Homemade Bagels

Warm water: This is to dissolve the yeast.
Instant yeast: Both instant and dry active will work great in this recipe.
Sugar: This is to help feed the yeast, so it will bloom.
Salt: Adds flavor to the dough, do not skip it.
Oil: Adds moisture and flavor.
All-purpose flour: You can also use bread flour for bagels.
Water:This is for boiling the bagels.
Honey: Add the honey to the boiling water.

How To Make The Best Bagels

Yeast: Mix warm water (100-105 degrees), yeast, and sugar together in the mixing bowl of a stand mixer. Set aside and allow to get frothy for about five minutes.
Combine: Add salt, oil, and flour to the yeast mixture. Using the dough hook, mix on low speed for about 6 minutes until the dough is smooth. It should spring back if you press it with your finger and should not tear when you pull it. If it leaves an indent or tears when pulled, knead for a couple more minutes. Once it’s ready, place in an oiled bowl and cover with plastic wrap or a clean damp dish towel to rise for 1 ½ hour or until doubled in size.
Shape: Once doubled in size, punch the dough down and turn it out onto the counter. Divide into 8 equal sections and form them into balls. Using your thumb, press it through the center of the ball and stretch it out to form the bagel ring. You may feel like you’re stretching it out too much, but the bagels will prove larger as they are boiled and baked, so the center of the ring needs to be larger than you want it after all the baking is said and done. Set the rings aside to rest for 15 minutes.
Prep: Preheat the oven to 425.
Boil: Bring water and honey to a boil. Being careful not to overcrowd the pot, as the bagels will expand as they boil, boil the bagels for 1 minute on each side. After removing from the boiling liquid, add any desired toppings while the dough is still tacky.
Bake: Bake for 25 minutes. Cool completely.
Enjoy: Toast if desired and serve with your favorite toppings.

Baking Tips for Bagels

There are recipes out there that take up to 2 days, but you can get the same results using this quick and easy recipe.

Flour: All-purpose flour works fine with this recipe. If you want even chewier bagels, use bread flour. They will taste the same but the bread flour will make it chewier.
Water for yeast: Use water that is between 105 and 115 degrees to activate your yeast. If it’s too hot or too cold your yeast won’t grow.
Yeast: Both active and instant yeast work beautifully with this dough. I like activating the yeast before adding the ingredients because I can tell if it’s good or not. If your water is a good temperature, but your yeast isn’t bubbling it’s probably gone bad. Get new yeast and start again.
Boil: Boiling the bagels will give it the classic chewy shiny exterior we have all come to love in a bagel. Adding the honey helps it brown and crisp. You can omit the honey if you want or substitute it for brown sugar. Do not over crowd the water when boiling and keep the water at a low boil, not a hard boil to help avoid wrinkles in your bagels.
Parchment or Oiled Pan: The last thing you want is your beautiful bagels to stick to the pan. Use parchment paper or a well-oiled pan to bake them.
Toppings: You do not need an egg wash to get your toppings to stick. As soon as you take the bagels out, they will be tacky, perfect for toppings to stick.

Cutting, shaping, boiling and baking the dough.

Shaping Into Circles

When it comes to shaping their isn’t a wrong way really, as long as they have that classic hole in the middle. I’ll give you two ways here.

Roll it long: One way to shape bagels is to roll the sections into a long rope, not too thin and not too thick. Take the ends and overlap them slightly and roll back and forth to form a bond. This gives that classic bagel look where one end of the bagel is thicker and one is thinner.
Roll it into a ball: This is the method I used and find it to be the easiest. Roll the sections of dough into nice uniformly shaped balls. With your thumb push through the dough till you meet your index finger on the other side. Pull and stretch the bagel shape till you have a large hole. It will rise and close both when you let it rest and boil it, so it’s ok to have a large hole.

Bagels with different types of toppings on them.

How to Store Baked Bagels

If these don’t disappear in minutes, store them to eat later.

Store: Keep leftover bagels at room temperature tightly sealed in a plastic bag for up to 4 days, or in the fridge for 7 days. Toast them when ready to eat.
Freezer: Tightly wrap the bagels individually and place them in a freezer-safe bag. Freeze for up to 3 months. Let them thaw at room temperature, toast, and top as desired.

Up close picture of two bagels with poppy seed and everything seasoning.

Bagel Variations

Besides the classic Everything seasoning and poppyseeds, you can get creative and top your bagels in many different ways. As well as add flavors to the dough to mix up the flavors.

Cheese: Add asiago, cheddar, or other cheese of choice to the dough when you add the flour. Top the bagel with shredded cheese before baking.
Cinnamon and Sugar: Add a teaspoon of cinnamon to the flour and then make up a cinnamon and sugar topping to add before to the bagel before baking.
Salt: Use coarse salt to top the bagel. Adjust to your liking.
Seeds: Besides poppyseeds, you can use sesame seeds or even sunflower seeds to top your bagel. I like to add sunflower seeds to the dough as well.

Holding a homemade seasoned bagel with a bite out of it.

Bagels

These homemade Bagels are the perfect texture, chewy, dense, yet soft, and oh so delicious! Better than store-bought every time, these homemade bagels are way easier than you think!

Course Bread, Breakfast

Cuisine American

Keyword bagel recipe, bagels, homemade bagels

Prep Time 45 minutes

Cook Time 25 minutes

Proofing 1 hour 30 minutes

Total Time 2 hours 40 minutes

Servings bagels

Calories 321kcal

Author Alyssa Rivers

Ingredients

1 ¼ cup warm water
1 Tablespoon instant yeast
2 Tablespoons sugar
1 teaspoon salt
1 Tablespoon oil
4 Cups all purpose flour
1 quart water
1/2 cup honey

Instructions

Mix warm water (100-105 degrees), yeast and sugar together in the mixing bowl of a stand mixer. Set aside and allow to get frothy, about five minutes.
Add salt, oil, and flour to the yeast mixture. Using the dough hook, mix on low speed for about 6 minutes until the dough is smooth. It should spring back if you press it with your finger and should not tear when you pull it. If it leaves an indent or tears when pulled, knead for a couple more minutes. Once it’s ready, place in an oiled bowl and cover with plastic wrap or a clean damp dish towel to rise for 1 ½ hours or until doubled in size.
Once doubled in size, punch the dough down and turn out onto the counter. Divide into 8 equal sections and form them into balls. Using your thumb, press it through the center of the ball and stretch it out to form the bagel ring. You may feel like you’re stretching it out too much, but the bagels will proof larger as they are boiled and baked, so the center of the ring needs to be larger than you want it after all the baking is said and done. Set the rings aside to rest for 15 minutes.
Preheat the oven to 425.
Bring water and honey to boil. Being careful not to over crowd the pot, as the bagels will expand as they boil, boil the bagels for 1 minute on each side. After removing from the boiling liquid, add any desired toppings while the dough is still tacky.
Bake for 25 minutes. Cool completely.
Toast if desired and serve with your favorite toppings.

Notes

the proofing process can be sped up by placing the bowl of dough covered with a clean damp dish towel in a warm oven set at 150 degrees. It should be doubled in size in about 1 hour.

Instead of honey you may use 2 tablespoons of barley malt syrup or 1 tsp of baking soda in the boiling liquid.

Nutrition

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गुरुवार, 3 जून 2021

Rum Cake

Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!

This cake is best made in a bundt pan because it allows so much more surface area for the sauce. Bundt cakes are fun, easy to decorate, and delicious, try these luscious tried and true bundt cakes: Kentucky Butter, Sour Cream, and Chocolate Whoopie Pie.

Rum cake slice on plate with rum sauce on top.

Rum Cake Recipe

Rum cake is traditionally served at Christmas time, but this is just too good of a cake to have once a year. This is a rich moist cake full of a sweet buttery rum flavor that is so amazing. If the cake itself wasn’t enough we top the cake with a creamy buttery sauce filled with more rum flavor. The cake structure is perfect enough to hold the sauce without losing it’s texture.

Most rum cakes are made with boxed cake mixes and some instant pudding to create the cake, but this is made from a homemade cake which makes it taste so much better. It will be worth the effort. Setting this showstopper on the table will come with lots of oohs and ahhs! This is a cake that is sure to impress. Your whole family is going to love it!

What You Need to Make Homemade Rum Cake

Sweet and light, this cake is dream come true! Rum cake is one of my favorite quick cakes to make! For the full recipe scroll to the recipe card below.

Cake flour: See below for substitutions if you do not have cake flour.
Baking Powder: Leavening agent to give it rise.
Salt: Adds balance to the cake.
Baking Soda: Another rising agent to make the cake light and fluffy.
Sugar: White granulated sugar.
Butter: Be sure to use unsalted and this will also be melted.
Vegetable oil: Adds moisture and richness.
Buttermilk: This is the link to make your own if you do not have any on hand.
Rum: Most often dark rum is used for its intense flavor.
Vanilla: Combines with the rum flavor perfectly.
Eggs: You will beat the whites separately.

Butter-Rum Sauce

This rum sauce is what makes it moist and decadent! You will love drizzling this overtop of the rum cake.

Unsalted Butter: Softened at room temperature.
Heavy Cream: Creates a creamy decadent sauce.
Sugar: White sugar melts and creates the best flavor.
Brown Sugar: Caramelizes for color and flavor.
Rum: Use the same rum as you did in the cake.
Salt: To balance the sweet.

How to Make the Ultimate Rum Cake

A few steps to make this rum cake but it’s worth the little bit of extra time.

Prep: Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated and then lightly dust the entire inside of the pan with granulated sugar.
Dry Ingredients: In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
Liquid Ingredients: In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk, and egg yolks until combined.
Egg Whites: In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium-low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.

Mixing Up The Cake

Combine: With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing for about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium-low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
Bake: Pour your batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out completely clean.
Cool and Sauce: Allow the cake to cool for 10-15 minutes. While the cake is cooling prepare the butter-rum sauce. Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.

Making the Rum Sauce

This rum sauce is a simple boiling process. In a medium saucepan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

The cake batter in a Bundt pan, poking holes, making the sauce and pouring it over the cake.

Tips For Rum Cake

This rum cake is easy, it just takes a bit of time. Don’t let that intimidate you because this is the most moist and buttery cake you will ever have!

Room Temperature: To make sure your egg whites beat in with no streaks. Butter, buttermilk, and eggs should all be at room temperature.
Cake Flour: If you do not have cake flour, you can make it. Add two tablespoons of cornstarch to the bottom of the measuring cup, before adding the flour to make your cups.
Mix and Combine: As soon as the egg whites are mixed in stop. You do not want to beat out the air it’s what makes the cake light and able to hold the rum sauce without going soggy.
Poke: Do not be stingy with the holes. Make sure the holes go all the way to the bottom and are evenly spaced and cover the whole cake.
Be Patient: Do not get too excited to turn the cake out before allowing the rum sauce to seep deep into the cake.
Nuts: Many rum cakes add chopped nuts to the bottom of the bundt pan before adding the batter to give taste and texture. Both chopped pecans or walnuts would be awesome if you want.

The Best Way to Store Rum Cake

Wrap the cake tightly in plastic or foil and keep it in the fridge for up to 2 weeks or in the freezer for 2 months.

The rum cake with the drizzle all over it.

Rum Tips to Help

Rum is an exquisite flavor that adds a unique taste. I use it my Glazed Eggnog Pound Cake and This Easy Tiramisu Cake.

What is Rum? Rum is alcohol distilled from sugar. It can either be made from syrup, pure cane sugar, or molasses. The result is a strong toasted sugar flavor that is sweet. Perfect for baking and perfect for this cake.
Rum Substitute: If you don’t have rum you can substitute it with rum extract. According to experts, this is the conversion chart.

½ teaspoon Rum Flavor = 1 tablespoon light rum

1 ½ teaspoons Rum Flavor = 1 tablespoon dark rum

This means for ¼ cup of dark rum you would need 6 teaspoons of rum extract, for ½ cup you would need 12 teaspoons of extract. You will also need to add water to equal the amount of rum liquid so that the cake is not dried out. As I have not made the cake using this method I do not how it will turn out. If you try it let me know.

Rum Cake

Rum Cake is a rich dense cake that is overflowing with butter rum flavor that is insanely delicious. This cake is moist and the rum syrup adds a layer of decadence that is next-level amazing!

Course Cake, Dessert

Cuisine American

Keyword rum cake, rum cake recipe

Prep Time 35 minutes

Cook Time 50 minutes

Total Time 1 hour 25 minutes

Author Alyssa Rivers

Ingredients

Cake

2 Cups Cake flour
1 teaspoon Baking Powder
¾ teaspoon Salt
1/2 teaspoon baking soda
1 ½ cups sugar divided
1/2 cup unsalted butter melted
1/4 cup veggie oil
½ cup buttermilk
½ cup rum
1 Tablespoon vanilla
4 large eggs separated

Butter-Rum sauce

½ cup unsalted butter
¼ cup heavy cream
½ cup granulated sugar
½ cup brown sugar
¼ cup rum
Dash salt

Instructions

Preheat the oven to 325. Prep your Bundt pan by spraying it with a cooking spray meant for baking—one with flour in it—or some melted shortening. Make sure the entire inside of the pan is well coated and then lightly dust the entire inside of the pan with granulated sugar.
In the bowl of a stand mixer sift together flour, baking powder, salt, baking soda, and 1 ¼ cups of sugar.
In a small bowl, mix the melted butter, buttermilk, vegetable oil, vanilla, buttermilk and egg yolks until combined.
In a separate, clean bowl of your stand mixer use the whisk attachment to beat the egg whites until foam, about a minute. Lower the speed to medium low and add in the remaining ¼ cup of sugar while the mixer is still running. Allow the egg whites to beat until stiff peaks form, just about a minute. Set aside.
With the bowl containing the flour mixer, use the whisk attachment on low and slowly add the butter mixture to your flour while mixing, about 15-20 seconds. Scrape down the sides of the bowl and the whisk and mix again at medium low until the mixture is combined, about 15 more seconds. Fold in about ½ of the whipped egg whites until combined and then gently fold in the rest, taking care to make sure it’s fully incorporated, and no streaks remain.
Pour your batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick comes out completely clean.
Allow the cake to cool for 10-15 minutes. While the cake is cooling prepare the butter-rum sauce. Once the cake has cooled slightly, use a toothpick or a wooden skewer to poke holes all over the bottom of the cake (the exposed part while it is still in the pan) and then pour about half of the butter rum sauce over the cake. Allow the cake to sit for 5-10 minutes so the sauce can be fully absorbed, and then carefully turn out the cake onto a serving plate or cake stand. Pour the remaining sauce evenly over the top of the cake.

Butter Rum Sauce

In a medium sauce pan, melt the butter over medium heat. Add in the remaining ingredients and stir until fully combined. Bring to a boil and boil for 4 minutes, stirring occasionally. Remove from the heat and let cool slightly before pouring on the cake.

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No-Bake Oreo Pie

This No-Bake Oreo Pie is going to steal the show! It’s so quick and easy you might find yourself making it everyday!

Everyone loves Oreos, they are chocolatey, sweet, and crunchy. You have to try them in these other fan favorites: Balls, Cookies, and Oreo Fluff Dessert!

A slice of oreo pie on a plate, garnished with oreos.

Easy No-Bake Oreo Pie

I am not sure I have ever met anyone who doesn’t like Oreos. They are chocolatey, but not overpowering, with a wonderful crunch and sweet cream filling. Oreos, I dare say are addicting. I could Oreos in just about any form, and I have recipes to prove it. From Hot Chocolate to Milkshakes to Cheesecake and Brownies, I have oreo recipes to satisfy. So this pie is definitely a new family favorite.

The Oreo crust combines with the butter and is pressed into a scrumptious crust that is perfect for the pudding filling. Using half and half or whole milk creates a creamy texture that is absolutely divine. It’s smooth and creamy but not overly heavy. The extra Oreos that are stirred in gives everyone some crunchy oreo in every bite. Top it off with homemade whipped topping and garnish with more Oreos and you have potluck or picnic favorite. The bonus, this no bake oreo pie is fast, easy and luscious!

Ingredients for Simple Oreo Pie

Butter: melted
Oreo cookie crumbs: about 24 cookies

Filling

Oreo instant pudding mix: Can be substituted for other pudding, see below.
Half and half or whole milk: A must, do not use skim or low fat.
Chopped Oreos: Leave chunky.

Topping

Heavy whipping cream: For the whipped topping.
Powdered sugar: Blends neatly with the whipped topping.
Oreos: for garnish

How to Make Oreo Pie With Pudding

Crumbs: In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Mix: Melt ¼ cup butter and mix with the oreo crumbs.
Form: Press evenly into a 9-inch pie pan and put it in the fridge to chill while you prepare the filling.

Filling

Mix: In a medium bowl, whisk together the oreo pudding powder and the half and half. Set aside for 5 minutes or so, allowing the pudding to thicken up.
Stir: Fold in the chopped Oreos and pour into your prepared pie crust.

Topping

Cream: Beat the cream and powdered sugar until stiff peaks form. Pipe or spread across the top of your pie. Add Oreos for garnish.
Fridge: Chill the pie in the fridge for at least 6 hours, or overnight, before serving.

The oreo crust, pudding filling with extra oreos and the finished pie.

Tips and Variations for Oreo Pudding Pie

This pie is so scrumptious on it’s own, in original form, but there are so many ways to vary it as well.

Using half and half: Mixing the pudding with half and half or whole milk will create a creamy rich and thick texture that is absolutely decadent and light all at the same time. It has all the texture of being rich but won’t weigh heavy in your gut.
Pudding variations: If you cannot find cookies and cream pudding, don’t worry there are several options that you can substitute and still have a dreamy dessert. Try vanilla, white chocolate, coconut cream, chocolate fudge, and even cheesecake pudding.
Oreo variations: Oreo has come out with just about every flavor under the sun it seems like and I cannot wait to try them all in pie form. Mint, peanut butter, and caramel coconut are all on my bucket list to try. Pick your favorite kind and go for it. You can make the crust from the same kind of Oreos or keep it original either way. Also, mix and match the puddings to go with your Oreos.
Crust variations: Speaking of crusts, if you want you can use a different oreo for the crust, or to make it less oreo-y use graham crackers for the crust. For even quicker assembly use a store-bought crust.
Pan size: This can also be made in an 8×8 or 9×9 pan.
Double: This pie recipe can be doubled and made in a 9×13 pan or make two pies at once. Freeze one for later.
Oreo chunks: When I chop the Oreos, I like to leave large chunks so that everyone gets good bite-sized cookies in their piece of the pie.

Storing No-Bake Oreo Pie

This is best eaten within the first 24 hours, and if you have leftovers, you are lucky!a

Storage: Keep this tightly wrapped in the fridge for 3-4 days.
Freeze: This is a wonderful pie to freeze. Cover tightly in plastic wrap and then foil and freeze for up to a month. Thaw in the fridge a day before or overnight.
Make-Ahead: Because the stores well you can make it up to a day in advance. Keep in the fridge wrapped in plastic wrap.

Oreo pie in class pie plate, so you can see the layers.

No Bake Oreo Pie

This No-Bake Oreo Pie is going to steal the show! It's so quick and easy you might find yourself making it everyday!

Course Dessert

Cuisine American

Keyword no bake oreo pie, oreo pie

Prep Time 20 minutes

Chill 6 hours

Total Time 6 hours 20 minutes

Servings slices

Author Alyssa Rivers

Ingredients

Crust

¼ cup butter melted
2 cups oreo cookie crumbs about 24 cookies

Filling

2 4.2 oz boxes Oreo instant pudding mix Boxes
2 cups half and half or whole milk
1 cup chopped oreos

Topping

1 Cup heavy whipping cream
2 Tablespoon powdered sugar
Oreos for garnish

Instructions

Crust

In a blender or a food processor, add 24 oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
Melt ¼ cup butter and mix with the oreo crumbs.
Press evenly into a 9 inch pie pan and put in the fridge to chill while you prepare the filling.

Filling

In a medium bowl, whisk together the oreo pudding powder and the half and half. Set aside for 5 minutes or so, allowing the pudding to thicken up.
Fold in the chopped oreos and pour into your prepared pie crust.

Topping

Beat the cream and powdered sugar until stiff peaks form. Pipe or spread across the top of your pie. Add oreos for garnish.
Chill the pie in the fridge for at least 6 hours, or overnight, before serving.

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