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A Coffee Chiffon Cake with Coffee Buttercream Frosting is light, airy, and infused with rich coffee flavor—perfect for coffee lovers. Here’s a detailed recipe for a moist, delicate coffee chiffon cake topped with creamy coffee buttercream.

Ingredients

• For the Cake:
  • 1 cup strong brewed coffee, cooled
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 5 large eggs, separated
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Coffee Buttercream Frosting Ingredients

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Make the Coffee Chiffon Cake

1. Preheat the Oven:

1. • Preheat your oven to 325°F (160°C). Prepare an ungreased 10-inch tube pan.

2. Mix Dry Ingredients:

1. • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine Wet Ingredients:

1. • In another bowl, combine the egg yolks, oil, coffee, and vanilla extract. Mix well.

4. Combine Wet and Dry:

1. • Gradually add the wet mixture to the dry ingredients, stirring until just combined.

5. Whip Egg Whites:

1. • In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.

6. Fold in Egg Whites:

1. • Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.

7. Bake:

1. • Pour the batter into the ungreased tube pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool:

1. • Invert the pan and let the cake cool completely upside down.

2. Make the Coffee Buttercream Frosting

1. Beat the Butter:

1. • In a large bowl, beat the softened butter with an electric mixer until creamy.

2. Add Sugar and Coffee:

1. • Gradually add the powdered sugar, beating well after each addition. Pour in the cooled coffee and vanilla extract and mix until smooth and fluffy. Add a pinch of salt to taste.

3. Assemble the Cake

1. Frost the Cake:

1. • Once the cake is completely cool, remove it from the pan. Place it on a serving plate and spread the Coffee Buttercream Frosting over the top and sides of the cake.

2. Serve:

Slice and enjoy your delightful Coffee Chiffon Cake with Coffee Buttercream Frosting!

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Chocolate Ganache Cake is rich, decadent, and perfect for chocolate lovers! Here’s a simple recipe with a moist chocolate cake base and a glossy ganache topping.

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, finely chopped
• 1 tbsp unsalted butter (optional, for extra gloss)

Instructions:

Make the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well combined, about 2 minutes.
4. Add Boiling Water: Stir in the boiling water. The batter will be thin, but this helps create a moist cake.
5. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove them and let them cool completely on wire racks.

Make the Ganache:

1. Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Do not boil.
2. Add Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Add the butter (if using), then whisk until smooth and glossy.
3. Cool: Allow the ganache to cool slightly. It will thicken as it cools, making it perfect for spreading or pouring.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of ganache over the top, then add the second layer. Pour or spread the remaining ganache over the top and sides of the cake, smoothing it with a spatula.
2. Let Set: Allow the ganache to set before serving, about 30 minutes to an hour at room temperature.

This cake is deliciously rich and pairs well with fresh berries, whipped cream, or even a scoop of ice cream! Enjoy

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Chocolate Brownies with Pecan are rich, chewy, and nutty—a perfect dessert or treat! Here’s a classic recipe with a slight crunch from toasted pecans:

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup pecans, roughly chopped
• 1/2 cup chocolate chips (optional, for extra chocolatey goodness)

Instructions:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Be careful not to overmix.
4. Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips (if using).
5. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (for fudgier brownies) or clean (for cakier brownies).
6. Cool and Serve: Allow the brownies to cool in the pan for about 15 minutes. Use the parchment overhang to lift the brownies out of the pan, then let them cool completely before cutting them into squares.

Enjoy your chocolate pecan brownies with a scoop of ice cream or a drizzle of caramel!

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Matcha-Vanilla Swirled Pound Cake is a delightful dessert that beautifully combines the earthy flavor of matcha with the classic richness of vanilla. Here’s a simple recipe to make it:

Ingredients:

For the Matcha Batter:

• 1 cup all-purpose flour
• 1/4 cup matcha green tea powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar added, let it sit for 5 minutes)

For the Vanilla Batter:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar added, let it sit for 5 minutes)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
2. Prepare the Matcha Batter:
   • In a medium bowl, whisk together 1 cup of flour, matcha powder, baking powder, baking soda, and salt.
   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients and buttermilk, mixing until just combined.
3. Prepare the Vanilla Batter:
   • In another medium bowl, whisk together 1 cup of flour, baking powder, baking soda, and salt.
   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients and buttermilk, mixing until just combined.
4. Layer the Batters:
   • Spoon half of the vanilla batter into the prepared Bundt pan.
   • Add half of the matcha batter on top of the vanilla batter.
   • Repeat with the remaining vanilla batter and matcha batter, creating a layered effect.
5. Swirl the Batters:
   • Use a knife or a skewer to gently swirl the batters together for a marbled effect. Be careful not to overmix.
6. Bake:
   • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Let the cake cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• 1 tbsp matcha powder (optional)

Instructions for the Glaze:

1. In a small bowl, mix the powdered sugar, milk, and matcha powder until smooth.
2. Drizzle the glaze over the cooled Bundt cake before serving.

Serving Suggestions:

• Serve slices with tea or coffee for a delightful treat!

Enjoy your beautifully Matcha-Vanilla Swirled Pound Cake!

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Pecan Sour Cream Coffee Cake is a moist buttery cake layered with a cinnamon-pecan streusel, perfect for breakfast or dessert. Here’s how to make it:

Ingredients:

For the Streusel:

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

Instructions:

1. Prepare the Streusel:
   • In a medium bowl, mix the chopped pecans, brown sugar, cinnamon, and flour.
   • Add the melted butter and stir until the mixture is crumbly. Set aside.
2. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt or tube pan.
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
   • In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
   • Add the dry ingredients to the butter mixture in three parts, alternating with sour cream, and mix until smooth.
3. Assemble the Cake:
   • Spoon half of the batter into the prepared pan and spread evenly.
   • Sprinkle half of the streusel mixture over the batter.
   • Add the remaining batter, then top with the remaining streusel.
4. Bake:
   • Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pecan Sour Cream Coffee Cake is lovely with a dusting of powdered sugar on top or a drizzle of glaze! Enjoy!

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Lamington cake is a classic Australian dessert made of soft sponge cake squares coated in a layer of chocolate icing and then rolled in desiccated coconut. They’re deliciously fluffy, moist, and perfect with a cup of tea or coffee. Here’s a simple recipe to make them:

Ingredients:

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

For the Chocolate Coating:

• 2 cups powdered sugar
• 1/3 cup cocoa powder
• 1/2 cup boiling water
• 2 tbsp unsalted butter, melted

For Assembly:

• 2 cups desiccated coconut

Instructions:

1. Prepare the Sponge Cake:
   • Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line with parchment paper.
   • In a bowl, whisk together the flour, baking powder, and salt.
   • In a separate large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
   • Add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
   • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely, then cut it into 16 squares.
2. Make the Chocolate Coating:
   • In a bowl, sift together the powdered sugar and cocoa powder. Add boiling water and melted butter, stirring until smooth. The mixture should be thin enough for dipping but thick enough to coat.
3. Assemble the Lamingtons:
   • Place the desiccated coconut in a shallow bowl.
   • Dip each cake square into the chocolate coating, letting any excess drip off.
   • Roll the coated cake in the coconut until fully covered.
4. Set and Serve:
   • Place the Lamingtons on a wire rack to set. Enjoy once the chocolate is firm!

These Lamingtons are best eaten within a few days and pair perfectly with tea or coffee!

The post Lamington Cake appeared first on Chanle kitchen.

A Blueberry Cake Bar is a soft, cake-like treat packed with juicy blueberries and topped with a crumbly layer. Here’s a recipe to make moist, delicious blueberry cake bars:

Ingredients:

Cake Layer:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 cup fresh or frozen blueberries

Crumb Topping:

• 1/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crumb Topping:
   • In a small bowl, mix the flour, granulated sugar, brown sugar, and cinnamon.
   • Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Set aside.
3. Prepare the Cake Batter:
   • In a bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
   • Mix in the sour cream or Greek yogurt until combined.
   • Gradually add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix).
4. Assemble the Bars:
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Gently fold in the blueberries.
   • Sprinkle the crumb topping over the batter.
5. Bake:
   • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow to cool in the pan, then use the parchment paper overhang to lift the bars out and cut into squares.

These cake bars are fantastic for breakfast, brunch, or dessert!

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Blind Baking a Pie Crust (baking without filling) is crucial for pies with no-bake fillings or those where a crispy crust is desired. Here’s a straightforward method to blind bake a pie crust:

You’ll Need:

• Pie dough: homemade or store-bought, for a 9-inch pie pan  https://chanlekitchen.com/buttery-pie-crust/
• Parchment paper or aluminum foil
• Pie weights: ceramic pie weights, dried beans, or uncooked rice

Instructions:

1. Prepare the Pie Dough: Roll out the dough to about 1/8-inch thick and fit it into a 9-inch pie pan. Trim any excess dough and crimp or decorate the edges as desired.
2. Chill the Crust: Place the pie crust in the refrigerator or freezer for at least 30 minutes. Chilling helps the crust hold its shape and prevents shrinking while baking.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Line with Parchment and Weights: Once the crust is chilled, line it with parchment paper or aluminum foil, covering the base and edges. Fill with pie weights, dried beans, or rice to prevent the dough from puffing up.
5. First Bake (with Weights): Bake the crust for 15-20 minutes, or until the edges begin to set and turn a light golden color.
6. Remove Weights and Finish Baking:
   • Carefully remove the parchment paper and weights.
   • For a partially baked crust (for pies that will bake with filling, like quiches): Bake an additional 5-7 minutes, or until the bottom looks dry.
   • For a fully baked crust (for no-bake pies, like cream pies): Bake for another 10-15 minutes, or until the entire crust is golden brown.
7. Cool and Fill: Allow the crust to cool completely before filling it.

This method will give you a crisp, golden crust, perfect for any pie recipe requiring a pre-baked shell!

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Carrot Cake is a classic dessert known for its moist, spiced cake packed with grated carrots and often paired with a tangy cream cheese frosting. It’s perfect for special occasions or as a comforting treat.

Ingredients:

For the Carrot Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups grated carrots (about 3 medium carrots)
• 1/2 cup crushed pineapple, drained (optional for extra moisture)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven and Prepare Pans:
   1. Preheat your oven to 350°F (175°C).
   2. Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Prepare the Carrot Cake Batter:
   1. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
   2. In another bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
   3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
   4. Fold in the grated carrots, crushed pineapple (if using), chopped nuts, and raisins.
3. Bake the Cake:
   1. Divide the batter evenly between the prepared cake pans and smooth the tops.
   2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   3. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
   1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
   2. Gradually add the powdered sugar, beating until well combined and smooth.
   3. Mix in the vanilla extract.
5. Frost the Cake:
   1. Once the cakes are completely cool, place one layer on a serving plate or cake stand.
   2. Spread a layer of cream cheese frosting over the top of the first cake layer.
   3. Place the second cake layer on top and frost the top and sides of the cake.
   4. Decorate with additional chopped nuts, if desired.
6. Serve:
   1. Slice and enjoy the cake! It’s best served at room temperature.

Tips:

• Grating Carrots: Use a fine grater for a smooth texture in the cake.
• Moisture: If the cake seems too dry, you can add a bit more crushed pineapple or a tablespoon of milk to the batter.
• Storage: Store the frosted cake in the refrigerator for up to 5 days. The cake can also be frozen without frosting for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before frosting and serving.

This carrot cake with cream cheese frosting is a classic favorite, combining the sweetness of carrots and spices with the creamy, tangy frosting. Enjoy every bite!

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