Best Chocolate Cake Recipe Ever!

Best Chocolate Cake Recipe Ever!

You’ll Need: Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Directions: Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your CarlasCakes Blog Recipe creations! **Where to find...
How to make Ice Cream Cupcakes Recipe by CarlasCakes on American Cake Decorating Magazine

How to make Ice Cream Cupcakes Recipe by CarlasCakes on American Cake Decorating Magazine

In the May/June 2014 issue of American Cake Decorating, Carla Bruno of CarlasCakes spoke about how her love of travel sparked the idea for ice cream cupcakes, as she sampled gelatos and ice creams at destinations around the world. She sent in her process and suggestions for flavors. Ingredients: 12 cooked cupcakes Your favorite ice cream Any toppings (example: chocolate sauce, caramel sauce, strawberry sauce, chocolate chips, sprinkles, marshmallows, your favorite chocolate bar, peanuts, fresh berries etc) A piping bag* 1M icing tip* Carla notes: if you don’t have a piping bag or icing tip, you can use a zip lock bag and cut a small whole in the corner for piping…. Click HERE to read...
CarlasCakes Featured on Kara’s Party Ideas!

CarlasCakes Featured on Kara’s Party Ideas!

CarlasCakes Featured on Kara’s Party Ideas! With its simplistic and stylish approach, this styled shoot is sure to have ideas that will give you that extra boost to get your Easter plans completed! … Click HERE to read the Full Blog! Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your easter pastel coloured dessert...
Pumpkin Spice Cupcakes Recipe – With Scream Cheese Frosting!

Pumpkin Spice Cupcakes Recipe – With Scream Cheese Frosting!

My all time favourite cupcake. The most magnificent thing that has ever been created. Pumpkin Spice Cupcakes are one of those things that just make you feel good. Doesn’t matter what time of the month it is, these scrumptious bites topped with cream cheese frosting are sure to make you say mmmmm !!! I am sharing my recipe with you, because I believe everyone deserves to have a taste – whether you are reading this from Orleans, Kanata, Vancouver, California or Mexico! What part of the world are you from? Comment below! Pumpkin Spice has always given me a homey feeling, and I love the smell it creates in my home. You can whip these up for the kids while they are at school, or make some for them to bring this weekend as a Halloween Treat! Directions Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen. Ingredients 3/4 cup butter, softened 2-1/2 cups sugar 3 eggs 1 can (15 ounces) solid-pack pumpkin 2-1/3 cups all-purpose...