Strawberry Cake with Strawberry Cream Cheese Frosting

Ingredients
  Frosting -

• 2 8-oz packages of cream cheese, room temperature (I used low-fat)
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 cups powdered sugar
• ½ cup seedless strawberry jam
• ¾ cup chilled heavy whipping cream

Cake -

• 3 cups cake flour
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 3 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 7 large eggs
• 2 TBSP vanilla extract
• 1 cup sour cream (I used low fat)
• 6 TBSP plus ⅓ cup seedless strawberry jam
• 2¼ lbs strawberries, hulled, sliced (about 6 cups), divided
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Instructions

 ****Put a small/medium bowl in the freezer to chill. 
This is to put the Heavy Whipping cream in when you make the whip cream for the frosting.****

Preheat the oven to 325 degrees F

1. FROSTING: 
• In a separate large mixing bowl, beat cream cheese and butter until smooth. 
• Beat in sugar, then jam. 
• Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form(About 6-8 minutes). 
• Fold whipped cream into frosting. 
• Cover; chill for a couple of hours until it’s firm enough to spread. 
• (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)

1. CAKE:  Butter and flour (I use the Bakers Spray that already has flour in it! One step!) four 9-inch cake pans with 2-inch high sides. (or you can cook them two at a time if you don't have four) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
2. Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. 
3. Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
4. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. 

Strawberry Creamcheese Poundcake

*** DO NOT PREHEAT THE OVEN***

I REPEAT DO NOT PREHEAT THE OVEN!!!

You will not turn the oven on until after you have put the cake into

the oven!! Sounds weird but do it! lol.

(all ingredients should be room tempt)

3 sticks real butter (unsalted)

8 oz Strawberry cream cheese

6 large eggs

3 cups sugar, sifted

3 cups cake flour (can use all-purpose flour if you sift it really well)

1/2 teaspoon baking powder

5 teaspoons vanilla, extract

1. In a large bowl add 3 sticks of butter and cream cheese in a large
bowl and mix well until combined.

2.  Add in three of the eggs one at a time. Mix each egg for 1 minute.
(so add one egg, mix for 1 minute, add the next etc)

3.   Add in 1 1/2 cups of the sugar and mix well.

4. Add in the rest of the sugar (should be 1 1/2 cups left) and mix well.

5.  Add in the other three eggs one at a time. Mixing well between each egg.

6.  Add in 3 teaspoons of Vanilla and 2 teaspoons of Lemon Extract and mix well.

7.  In a seperate bowl, Add the  1/2 teaspoon of baking powder to your 3 cups of cake flour and whisk until combined. (just make sure the baking powder is mixed well in the flour)

8.  Add in half of the flour/baking powder mix into the large bowl and mix until combined.

9.  Add in the other half of the flour and mix well.

10.  Spoon your batter into a greased and floured bundt cake (I use
Pam Cooking Spray with flour already in it)

11.  Do not fill the pan all the way up because it will rise.  If you
have a lot of batter left over (I did because my bundt pan is small) ,
you can add the rest of the mix into a regular cake pan. But if you
have a large bundt cake you probably wont need to do this anyways.

12.  Swirl a butter knife in the batter to release air. (just take the
knife and circle it around the pan so the air is released)

13.  Place into oven and turn the oven to 325.  (DO NOT PREHEAT THE OVEN before putting the cake in!)

14.  Bake time is for 1 1/2 hours but baking time can vary depending
on your oven.  Everyones oven cooks a little different. So I set my
timer up for 30 minute increments so I cancheck on it every 30 minutes.  When you stick a toothpick in it and its clean its done!  My cake took an hour and 5 minutes to be done. So
after the first hour, watch it like a hawk!! (Watch maybe every 10
minutes)

Caramel Macchiato Cupcakes with Caramel Creamcheese Frosting

For the cupcakes:

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup boiling water

2 tablespoons instant coffee powder

½ tablespoon Maxwell House Vanilla Caramel Latte

1/4 cup whole milk

1 stick unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

2 large eggs

Preheat oven to 350 degrees. Make the cupcakes: Whisk together flour, baking powder, baking soda, and salt. Pour water over espresso powder; let cool. Combine instant coffee and latte with milk. Beat butter and granulated and brown sugars with a mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with coffee-milk mixture, beginning and ending with flour (batter may look broken).

Fill 15 cups (of two 12-cup muffin tins) three-quarters full. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool completely on cooling racks before frosting.

For the coffee glaze: (don’t skip this!)

1/2 cup boiling water

1/4 cup granulated sugar

1 1/2 tablespoons instant coffee (not espresso)

½ tablespoon of Maxwell House Vanilla Caramel Latte

1/4 teaspoon vanilla extract

Stir all ingredients in a small bowl until sugar is completely dissolved. Poke several small holes in the top of each cupcake, and drizzle 1-2 tablespoons of glaze on each. Do not be afraid to over-moisten the cupcakes, they will soak up the liquid perfectly. Also- it is okay to glaze the cupcakes when they are still warm, just let them cool before frosting!

For the frosting:

First, make a caramel sauce:

1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel (or any other sea salt. even kosher salt will do in a pinch.)
1/4 cup sour cream

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

Meanwhile, in another small saucepan, mix together cream and salt over a very low heat, stirring often. Be careful not to let the cream burn or boil, but keep it warm.

When the caramel mixture has reached 350 degrees, Carefully add the hot cream to the caramel and stir rapidly. It will bubble frantically. Remove from heat, and whisk in sour cream. Cool completely, and then reserve 1/3 cup of the caramel sauce on the side to drizzle on top of the cupcakes once they are finished.

Ingredients

    8 oz cream cheese, softened

        1/2 stick real butter, softened

            2 tablespoons of heavy whipping cream

        2 teaspoons vanilla extract

       1 1/2 cups powdered sugar

.       Beat cream cheese, butter and heavy whipping cream until fluffy and combined.

.       Add vanilla.

.       Mix in powdered sugar a little at a time.

.       Mix on high speed until creamy and light.

.       Add more cream or powdered sugar to adjust the thickness if needed.

.       
 Slowly add in the caramel (still reserving the 1/3 cup that you left out from before) and vanilla extract. Beat on medium-low until combined and smooth, 3 to 5 minutes

Frost each cupcake, and then drizzle with the remaining caramel sauce. 


Indulge.

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