Root Beer Float Cake #FlavorStory

This is a sponsored post for McCormick.
Root Beer Float Cake

A quick and easy single layer cake that tastes like a root beer float! As long as you serve it with a scoop of vanilla ice cream otherwise it’s just root beer soda. It’s also good with a lightly sweetened whipped cream frosting.

Root beer floats to me mean summer nights when it’s too hot to do anything but sit around with a cold drink by your side. Root beer floats are extra special because I don’t drink soda on a regular basis. It’s a big treat for me to pour root beer over a double scoop of vanilla ice cream and watch it fizz up all over the place. A dessert and drink in one. A cool, sweet and creamy thirst quencher.

Root Beer Cake

This cake tastes and smells exactly like root beer thanks to McCormick’s root beer concentrate. Root beer extract was one of McCormick’s first products in the late 1800’s!

In 1889, Willoughby M. McCormick went door to door selling one of McCormick & Company’s first products, Root Beer Extract. The product quickly rose in popularity and led to a trending sensation of root beer floats and root beer home brewing in the early 1900s.

This year McCormick is celebrating their 125th anniversary with a program called the Flavor of Together. McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.

The Flavor of Together is about people sharing their stories on a global scale through memories, recipes or family traditions. For each story shared McCormick is going to donate $1 (up to 1.25 million) to the United Way to help feed those in need. You’re invited to share your story on the Flavor of Together site or right here in the comment section of my blog!

Share your own unique flavor story by commenting on this post using the hashtag #flavorstory and be entered for a chance to win a McCormick Anniversary Pack. The pack includes exclusive McCormick Anniversary Edition product (both black pepper and vanilla extract – not available in stores!), a McCormick recipe book, and a branded canvas tote – all valued at $50.

RootBeer Cake

Root Beer Float Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 32 minutes

Yield: 1 (9-inch) cake

Root Beer Float Cake

A quick and easy single layer cake that tastes like a root beer float! As long as you serve it with a scoop of vanilla ice cream otherwise it's just root beer soda. It's also good with a lightly sweetened whipped cream frosting.

INGREDIENTS:

1 + 1/2 cups all-purpose flour
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk, at room temperature
For serving:
Vanilla Ice cream or
Whipped Cream Frosting:
1 pint heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degree F. Butter the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk flour, baking powder, and salt together in a small bowl.
  3. In a large bowl using an electric mixer beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract and root beer concentrate.
  4. Beat in eggs one at a time, scraping down the bowl after each addition. Add flour mixture in 4 additions, alternating with the milk and beginning and ending with the flour.
  5. Scoop the batter into the prepared pan and bake 32 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes then remove the ring and cool completely.
  6. Slice into wedges and serve with vanilla ice cream or whipped cream frosting.
  7. To make the frosting add the whipping cream, sugar and vanilla to the bowl of a stand mixer and beat until thick and billowy.
  8. Frost like a regular cake or scoop it up with an ice cream scoop and dollop it all over the cake. If using whipped cream refrigerate the cake.

Notes:

Adapted from my Yellow Cupcakes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/root-beer-float-cake-flavorstory/

Say I Love You with a Surprise Heart Cake

Surprise Heart Cake

A vanilla loaf cake with a tunnel of red hearts hiding inside! A surprise that says I love you in a sweet, special way.

This cute cake is so easy to make with an impressive outcome that will have everyone thinking you’re a master baker. Maybe even a magician.

It requires making only one batter, a rich dense vanilla cake, plus a rainbow chip cream cheese frosting that will vie for attention.

To make the hearts, a cup and a half of the batter is tinted with red food coloring and baked off in a square pan. The hearts are cut out with a cookie cutter and stood up in the loaf pan like little soldiers.

Hidden Heart Cake

The remaining vanilla cake batter fills in the spaces all around them and then the entire thing is baked again. One would think those red hearts in the middle would turn out dry and overcooked but surprisingly they don’t taste that way. I think the food coloring helps keep them moist and the fact they’re in the center of the cake – the place that cooks last.

You can use this technique for any occasion! A green clover for St. Patrick’s day, a flower for Mother’s day, a tree for Christmas, your kids favorite character for a birthday, etc. . . the possibilities are endless.

I think this might become my signature cake. For every occasion, until it becomes tradition.

My own little party trick.

Everybody should have one.

Valentine's Day Heart Cake

Surprise Heart Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 52 minutes

Yield: 1 loaf cake

Surprise Heart Cake

A vanilla loaf cake with a tunnel of red hearts hiding inside!

INGREDIENTS:

butter and flour, for greasing pans
2 + 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 + 1/2 cups granulated sugar
2 teaspoons vanilla extract
6 large egg yolks
3/4 cup whole milk
1/2 cup heavy cream
1/2 - 1 teaspoon red food coloring
4 ounces cream cheese (light or regular - not nonfat), at room temperature
4 tablespoons butter, at room temperature
2 cups confectioners' sugar, sifted
1/4 teaspoon vanilla extract
1/2 bottle (5.25 ounces) of Wilton rainbow chip crunch sprinkles

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Butter and flour an 8x8 inch square baking pan and a standard loaf pan or line with parchment paper.
  2. Into a medium bowl sift the flour, baking powder and salt.
  3. In the bowl of a stand mixer cream butter for 3 minutes on medium speed, add the sugar and beat 3 more minutes, add vanilla extract and beat until combined.
  4. Add the egg yolks, beat 2 minutes. Scrape down sides of bowl with a rubber spatula.
  5. Mix milk and heavy cream together. With mixer on low speed add flour mixture alternating with the milk mixture in three additions, beginning and ending with flour, scraping down sides of the bowl at least once during the process.
  6. Remove 1 + 1/2 cups of the batter to a small bowl. Mix in 1/2 to 1 teaspoon food coloring. Spread it evenly in the 8x8 pan and bake 12 minutes or until a toothpick comes out clean from center. Cool on wire rack until barely warm.
  7. Using a 1 + 1/2-inch heart cookie cutter cut out hearts.
  8. Add a thin layer of cake batter to the loaf pan then stand the hearts up in it. Once you have them all stood up gently push the first and last ones together to squish them up against each other.
  9. Gently spoon in the rest of the batter, filling in the sides and gently covering the hearts with a thin layer of batter.
  10. Bake until a toothpick comes out from the cake (not the hearts) clean about 40 - 45 minutes. Cool on wire rack then turn out from pan and cool completely.
  11. Beat the butter and cream cheese together on medium speed until light and fluffy about 3 minutes.
  12. Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract. Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.
  13. Mix in the rainbow chips by hand. Use immediately to frost the cake. Store in refrigerator and bring to room temperature for serving.

Notes:

Technique adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/say-i-love-you-with-a-surprise-heart-cake/

Chocolate Chip Layer Cake

Chocolate Chip Layer Cake

A soft, fluffy layer cake that bakes up taller than your average cake with mini chocolate chips speckling the batter and chocolate frosting all around.

I can’t tell you how long I’ve been searching for a good chocolate chip layer cake recipe. One where the chocolate chips actually stay suspended in the batter and don’t sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible to save.

I gave up on them.

Then I saw this recipe in my Tate’s Baking for Friends and all those cake fails were quickly forgotten.

It’s imperative that you use mini chocolate chips. The big ones will sink, even if you coat them with flour, too heavy even for this batter. This cake works because the batter is thick enough to hold up those lightweight, little chips. It’s made with two eggs and two yolks, entirely with brown sugar – no white, and buttermilk, all giving it a wonderful rich flavor. Plus, there’s lots of it. Cake, that is. Lots of cake.

The recipe makes a ton of batter that is best baked off in springform pans where it can bake up as high as it wants without fear of overflowing. If you don’t have two springform pans you can bake it in three or four smaller pans or use the extra batter for cupcakes.

The frosting is my favorite cocoa frosting, the one I always turn to. You can easily turn it into a mocha frosting that would complement the cake nicely by adding a few teaspoons of espresso powder and you can also add some mini chocolate chips in keeping with the theme.

This is the chocolate chip cake of my dreams.

Chocolate Chip Cake

Chocolate Chip Layer Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 1 (9-inch) cake

Chocolate Chip Layer Cake

A soft, fluffy layer cake that bakes up taller than your average cake with mini chocolate chips speckling the batter and chocolate frosting all around.

INGREDIENTS:

Cake:
softened butter and flour for the pans
3 + ½ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon pure vanilla extract
2 cups firmly packed light or dark brown sugar
16 tablespoons (1/2 pound) unsalted butter, at room temperature
2 large eggs plus 2 large egg yolks, at room temperature
1 + ½ cups (9 ounces) miniature chocolate chips (I like Ghirardelli )
Frosting:
1/2 cup light heavy cream
1/2 cup butter, softened
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
2 teaspoons espresso powder, optional
4 cups confectioners' sugar, sifted

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. with oven rack in the center. Butter and flour the sides of two 9x3-inch round cake or springform pans or three 8x2-inch round pans and line the bottoms with parchment paper.
  2. Make the cake:
  3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Measure the buttermilk with a glass measuring cup and add the vanilla to it.
  4. In a large mixing bowl or the bowl of a stand mixer beat the brown sugar and butter together on medium speed 4 minutes. Add the eggs one at a time beating well after each addition.
  5. On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.
  6. Gently fold in the chocolate chips.
  7. Divide the batter between the prepared pans and smooth out the tops. I scoop up the batter with a one cup measure to get them as evenly as possible. (If using regular cake pans don't overfill them - use excess to make cupcakes and place a baking sheet on your bottom rack to catch any drips.)
  8. Bake until wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9-inch pans and 30 - 34 minutes for the 8-inch size.
  9. Cool on wire racks for 10 - 15 minutes then run a butter knife around the edges and turn out from the pans or remove the rings, if using springform pans. Turn cakes right side up and cool completely on wire racks.
  10. Make the frosting:
  11. In a small saucepan heat the cream over medium heat until it starts to bubble around the edges. Remove from heat and allow to cool slightly.
  12. In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.
  13. Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency. Frost the cake right away.

Notes:

Adapted from Tate's Bake Shop - Baking for Friends by Kathleen King

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-layer-cake/

Cream Cheese Filled Apple Cake

Cream Cheese Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. Two desserts in one, this is a cake with a lot going on.

Although it may look complicated to make with that ribbon of cream cheese running through it – it’s not at all. Two-thirds of the batter goes into the bundt pan followed by the cream cheese filling followed by the remaining batter. When you turn the cake out of the pan the cream cheese filling ends up near the bottom. Or on the bottom, if like me, you overestimate the 2/3 part of the equation.

Thank the cake gods it didn’t matter and turned out great despite my minor mistake. I’m here to tell you not to fret if you do the same. As long as you have enough batter left to completely cover the cream cheese it will turn out OK in the end.

The cake overflows with apples, cinnamon and nuts, it’s moist and dense and completely capable of standing on its own without the cream cheese. The cream cheese is a bonus, an unexpected surprise not often found in a world of floury cakes. It’s like a soft cheesecake, lightly sweet and slightly tangy. To top it all off there’s a super sweet, easy-to-make frosting made in a saucepan and topped with crunchy nuts.

Cake meets cheesecake meets my face and lives happily ever after.

Apple Cream Cheese Cake

Cream Cheese Filled Apple Cake

Rating: 51

Prep Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 bundt cake

Cream Cheese Filled Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. It's like getting two desserts in one.

INGREDIENTS:

Filling:
1 (8 ounce) package regular or light cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 + 1/2 pounds) (I used Fuji)
1 cup finely chopped pecans or walnuts
Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
walnut/pecan halves, optional for decorating the top

INSTRUCTIONS:

    Make the filling:
  1. Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined.
  2. Make the cake:
  3. Preheat oven to 350º F. Grease and flour a 14-cup Bundt pan.
  4. In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.
  5. Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.
  6. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.
  7. Make the frosting:
  8. To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.
  9. Keep leftovers refrigerated and bring to room temperature for serving.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-apple-cake/

Cinnamon Roll Cake

Cinnamon Roll Cake

If you’ve ever daydreamed of a cinnamon roll in cake form complete with all that lovely buttery cinnamon filling cinnamon rolls are named for topped with a white icing glaze then I am about to make your dream come true. If you haven’t had that same daydream then you will now.

If you’re one of those people who finds working with yeast dough intimidating or time-consuming or just don’t have the motivation to make cinnamon rolls from scratch you can get your cinnamon roll ‘fix’ a lot easier with this cake!  Or maybe none of that is true and you just have a serious adoration for all things cinnamon the way I do. Or maybe you just love cake. None of that matters. You don’t really need a reason to make this cake.

The batter comes together easily in one bowl – you literally mix everything together at once and then drizzle in melted butter to bring it together. The cinnamon topping is dolloped over top, swirled in and after a half hour trip to the oven not only will your house be perfumed like a cinnamon factory but you will have made the next best thing on earth to cinnamon rolls.

Or maybe, just maybe, this will impress you even more than cinnamon rolls. If that’s possible.

You’re welcome.

Cinnamon Bun Cake

Cinnamon Roll Cake

Rating: 51

Prep Time: 25 minutes

Cook Time: 32 minutes

Yield: 1 (9x13) cake

Cinnamon Roll Cake

A cinnamon roll in cake form complete with a buttery cinnamon filling and white icing glaze. Easier than making cinnamon rolls from scratch - this is the next best thing!

INGREDIENTS:

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
4 teaspoon baking powder
1 + 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted
Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Glaze:
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Butter and flour a 9x13 baking pan. Preheat oven to 350 degrees F.
  2. To a large bowl add all the cake ingredients except the butter. Mix until just combined - the mixture will be thick. Slowly stir in the butter until just combined - don't overmix or it will be rubbery.
  3. Pour or spoon into the prepared pan.
  4. To make the topping mix all the ingredients together until well combined. Drop spoonfuls evenly over the batter and swirl with a knife.
  5. Bake 28-32 minutes. While cake is warm whisk the glaze ingredients together until smooth and drizzle over the cake. To serve cut into squares.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cinnamon-roll-cake/

Chocolate Chip Coconut Crunch Cake

Chocolate Chip Coconut Crunch Cake

Chocolate chips, coconut flakes and coconut milk come together to make this day-dreamy, unforgettable cake. It was love at first sight. One look at the toasty-coconut, chocolate-dotted topping and I was a complete goner.

It was a vision I couldn’t erase from my mind. I had to make it immediately or do nothing else, even knowing love at first sight doesn’t always transfer to love at first bite. Luckily, this time – it did…. 

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Spiced Pumpkin Cake with Brown Butter Frosting

Pumpkin Cake with Brown Butter Icing

A simple, single-layer pumpkin cake complete with warm, cozy spices you can whip up in a flash. Sometimes you need something on the fly to satisfy your pumpkin-craving sweet tooth. This comes together so easy, mostly in one bowl aside from combining the dry ingredients that you will file it away in your recipe box to make again and again. The same way I did…. 

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Old-Fashioned Apple Cake

Old Fashioned Apple Cake

A warmly-spiced cake with fresh apples and walnuts baked into the batter topped with your choice of a cream cheese or brown sugar frosting. Cinnamon, ginger and nutmeg give the cake it’s delicious dark coloring and along with the apples infuse the flavor of fall into every bite…. 

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