{Dutch Boterkoek. AKA Butter Cake}

This is a traditional cake straight from the Netherlands! They are famous for this delicious, rich buttery goodness. My goal in life is to actually go to Europe and eat this in a quaint bakery somewhere.

This recipe is so very simple to make and is similar to a shortbread flavor/texture that you will love!

Ingredients:

2 cups  all-purpose flour

1 cup unsalted butter

2/3 cup  sugar

1/4 teaspoon salt

Optional- You can add a 1/4 tsp vanilla or almond flavor (the traditional butter cake is all about the butter giving this the flavor, but its fun to try new things!)

 

Directions:

Preheat oven to 350 degrees F. Line an 8×8 baking dish with foil.

Melt the butter and mix it with the flour, sugar, and salt until just combined. Don’t overmix. Press into the bottom of prepared pan.

Bake at 350 for 30 minutes or less until the edges just start to turn golden. The middle will still  look a little under cooked, but that’s okay! The cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares. Enjoy!

 

Recipe adapted from: Kevin and Amanda Blog

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{Eclair Cake}

This cake was insanely good. My husband loved it so much he requested it as his new birthday cake every year. This would be a perfect go to recipe for a gathering. Everyone will love you for sharing this. This is better the longer it is refrigerated so prepare a head of time.

Ingredients:
2 (3.4 oz) packages vanilla instant pudding mix
3 1/2 cups whole milk
12 oz cool whip
1 (14.4oz) package graham crackers

Frosting:
6 Tbs butter
6 Tbs milk
6 Tbs cocoa
1 cup powdered sugar

Blend milk and vanilla pudding packets for about 2 minutes until thick. Fold in the cool whip.
in a 9X13 pan, layer graham crackers to cover the bottom. You may need to break some to make them fit in small spaces
Pour half of the pudding/cool whip mixture on the tip of crackers and level.
Put another layer of crackers to cover the surface of pudding.
Put the second half of the pudding mixture on top and level.
put the final layer of crackers on top.
For the frosting: Microwave butter and milk just until the butter is melted. Then mix in all the other ingredients and compine. This will be a little runny, Pour over the top of graham crackers and smooth out. Refrigerate for at least 4-5 hours or refrigerate overnight.

Recipe Source: Chef in Training

{Magic Cake}

The name of this cake caught my attention on Pinterest, and I had to try it. It really is quite magical how it just forms into 3 layers as it bakes. It is almost crepe like. It would even be good served for breakfast with a lot of fruit. I thought it was really yummy.

  • 4 eggs (separate yolks from whites) at room temperature 
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 1 stick butter, melted
  • 3/4 cup of all purpose flour
  • 2 cups milk lukewarm 
  • powdered sugar for dusting cake


Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.

Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.Sprinkle some powdered sugar after cake has cooled.

Recipe Source: Jo Cooks

{Almond Sheet Cake}

This amazingly wonderful recipe comes from my cute friend Kristin from Kristin in Her Kitchen. Please check out her blog, you will love it! This cake never disappoints. I only make it for a crowd, otherwise I would eat the whole thing on my own.

2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water–bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don’t make the frosting until I’m ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they’ll stay in place.


Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract
3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

Recipe Source: Kristin in Her Kitchen

{Lemon Buttermilk Cake}

I’m ashamed to say that I used to hate lemony desserts. Not sure what happened, but now I’m obsessed. I made this dessert in hopes that it would drowned out the cold wintery feeling and make me think of warmer days 🙂 It was so good. The cake is very moist and the glaze adds more of a lemon flavor all around. We loved it.

Cake:

2 1/2  cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
3 Tbs grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp vanilla extract
1 3/4 cup white sugar
12 Tbs (1 1/2 sticks) butter, softened
3 eggs plus 1 egg yolk

Glaze:

3 cups powdered sugar
3 Tbs lemon juice
2 Tbs buttermilk

Heat oven to 325 degrees. Grease and flour a 9X13 inch baking dish and set aside.

Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside

Using a stand mixer or hand mixer. Bet the sugar and lemon zest on medium speed until moist and fragrant. Remove 1/4 cup of the sugar mixture and place in a small bowl. Set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low, add the flour mixture alternating with the buttermilk mixture. Mix until smooth.

Scrape batter into baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean. About 25-30 minutes. Be careful not to over bake.

While the cake is cooling. Whisk together the glaze ingredients until smooth. Gently spread over the cake and sprinkle with the reserved sugar mixture. Allow to cool completely. About 2 hours.

Adapted from: Our Best Bites 

{Zebra Cake}

The most simple and delicious cake ever. These cookies are a must to use in the recipe and are sometimes hard to find. I know Target has them sometimes. I really have to stock up when I find them.

2 cups heavy cream
2 Tbs powdered sugar
1 tsp vanilla extract
1 (9oz) package Nabisco Famous Chocolate Wafers
Chocolate curls or sprinkles

Begin whipping the cream. Add the sugar and vanilla and continue whipping until stiff peaks form. Spread 1/2 tablespoon whipped cream on each wafer. Begin stacking the wafers together on end (on a long serving platter), then stand on edge on the platter to make a 14-inch log.

Frost the log with the remaining whipped cream. Refrigerate for 4-6 hours. Garnish with chocolate curls or chocolate sprinkles and slice at a 45° angle so that each serving shows the chocolate and white layers.

If desired, you may freeze this cake, covered with plastic wrap; thaw in the refrigerator for 1 hour before serving.

{Crock Pot Chocolate Cake}

Dessert in a crockpot? I just had to try this. It turned out to be really light and fluffy and super moist. Make sure and serve it with ice cream, it balances out the rich chocolatey flavor. I ended up setting the crockpot to high and cooking it for 3 hours. Next time I will only do 2 1/2 since the sides were a little too dark for me.

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together in a large bowl. Pour into crock pot. 

Cook 3-4 hours on high or 6-8 hours on low.

{Coconut Drippy Cake}

If you want to make an amazing and easy dessert I’m pretty sure you will love this! It was a big hit and we had yummy leftovers the next night 🙂
Yellow cake mix,prepared according to package directions in a 9×13 pan
1 can (14.5 oz) sweetened condensed milk
1 can (about 15 oz.) cream of coconut, it can be found by the alcoholic drink mixes in a can or sometimes on the asian food isle
11/2 cups heavy cream
1 tsp vanilla extract
4 Tbs powdered sugar, more if you want sweeter
Bake cake according to package directions.  When it comes out of the oven, poke holes all over the top of the cake with a fork.  Mix sweetened condensed milk and cream of coconut in a bowl and pour over the cake while it is still warm.  The coconut mixture will seep into the cake as it cools. While the cake is cooling whip up the whipping cream by beating the cream, vanilla and powdered sugar until it until it looks like whipped cream. When the cake has cooled completely, frost with whipping cream and chill in the refrigerator until ready to serve.  The longer it chills, the better it gets.  



Recipe Source: My 3 Monsters


{Coconut Tres Leches Cake}

It really doesn’t get much better than this cake folks. Amazing.

INGREDIENTS:
Cake:
1 box yellow cake mix (prepared according to box)
Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted 
 DIRECTIONS:
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Prepare your cake mix according to box recipe. Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.
Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. The more pokes the better, so that the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.
Sweetened Cream:
Pour 1 cup heavy whipping cream into a large  glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe Source: Mel’s Kitchen Cafe