Sweet Baked Life

my sweet journey through life…


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Pink Grapefruit Layer Cake

Fruit kissed by the sun welcomes this light and luscious Pink Grapefruit Layer Cake.

Citrus growing in the garden.

Smell the scent of the fragrant flowers.

Lemons, limes, oranges and grapefruits.

So much fruit adorn the branches.

Bending gently as ripened, too heavy fruit falls to the ground.

Citrus is the inspiration for summer.

Refreshing as the sweet and tart fruit squirts into your mouth.

The sun has kissed these kindly.

And the soil has spurted their growth.

The citrus is delicate. The oil is light.

Brought together makes a wonderful combination.

Light and refreshing cake.

New and intriguing flavor.

Delightful.

As summer comes to an end.

Drench yourself in the sunny flavors of citrus.

Stimulate your senses.

Soft pink. Pale yellow.

A beautiful dessert worth remembering.

PINK GRAPEFRUIT LAYER CAKE

Ingredients:

For the Cake:
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vanilla Greek yogurt
2/3 cup Algee oil*
1/2 cup freshly squeezed pink grapefruit juice
2 tablespoons pink grapefruit zest

For the Frosting:
1 cup (2 sticks) unsalted butter, softened
1 lb. (about 4 cups) confectioners’ sugar
2-4 tablespions freshly squeezed pink grapefruit juice
2 tablespoons heavy cream
2-3 drops red food coloring

Instructions:

Heat your oven to 350 degrees. Prepare three 8-inch round cake pans with non-stick cooking spray, line with parchment paper, then sprayed again, and set aside.

in a large bowl of a stand mixer with the paddle attachment, beat the sugar and eggs for about 5 minutes until light yellow and thick.

In a separate large bowl add the flor, baking soda, baking powder and salt. Whisk until combined. And, to a medium bowl add the yogurt, oil, grapefruit juice and grapefruit zest and mix until well blended.

With the mixer on low speed, add 1/3 of the flour mixture and 1/3 of the wet ingredients and mix until just combined. Repeat twice. Do not over mix.

Divide the batter into the prepared pans. Bake for 20-25 minutes; until golden brown and a toothpick inserted into the middle comes out clean. Cool for 10 minutes on a wire rack, then remove cakes from pans and let cool completely.

When the cake is cool, make the frosting. In a large bowl of a stand mixer with the paddle attachment, whip the butter on high-speed for about 5 minutes – until light and fluffy. Tune the mixer to low-speed and add the confectioners sugar, grapefruit juice, heavy cream, and the red food coloring (one drop at a time until you get the color you prefer). Turn up the speed to medium-high and beat until fluffy, about 5 minutes.

To assemble the cake, put the first cake on stand or plate, add 1/4 of the frosting, top with the second cake, 1/4 of the frosting, then the third cake, and top with 1/4 of the frosting. Use the remaining frosting for the sides and smooth with an offset spatula.

Slice. Serve. Enjoy!

Sweetly,

Sheila

 

* I won a bottle of Algee Oil from Raley’s, thanks!

{cake inspired by BHG}

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Pink and Chocolate Cake

Time to welcome the month of love with this pretty Pink and Chocolate Cake!

Pink & Chocolate Cake | Sweet Baked Life

Or for me, just another reason to make something drool worthy using the color pink!

But really, I don’t need a special day or month just for that! I try to incorporate my favorite color into my recipes as much as I can!

If you hadn’t noticed from this blog, there is pink everywhere, and some of my favorite posts include Birthday Cake Bark, Pink Lemonade Sheet Cake, Honey Vanilla Cupcakes, and Peppermint Bark Cookie Bars.

Don’t get me wrong, I do LOVE Valentine’s Day – heart decorations, lots of chocolate and of course, pink, pink and more pink!

Pink & Chocolate Cake | Sweet Baked Life

As you move past the pink, there’s the chocolate. Ah, let me tell you all about the chocolate cake — it’s out of this world fabulous! It’s moist, dense, and rich all rolled into one incredible, lip smacking cake. And the frosting is the best super fluffy, melt-in-your-mouth buttercream that you will ever experience!

Put the cake and the frosting together, and well, let’s just say you and your sweetie will be on cloud nine!

I loved it (well, duh!).

My boys loved it (amazing!).

My co-workers loved it (spoiled!).

And you will love it too!

Pink & Chocolate Cake | Sweet Baked Life

You see, I made a cake similar to this one about a month ago. For that version I added peppermint extract and chopped peppermint bark to the frosting. It was A M A Z I N G!

Unfortunately, I got very sick right after it was made (ok, not from the cake — I got that terrible flu!) and did not have the energy or desire to take photos of the beautiful cake. And by the time I was up to possibly dragging myself out of bed, well, the cake had seen better days!

So I decided to recreate my scrumptious cake for Valentine’s Day. However, when I was making it, I asked my boys if they wanted peppermint frosting or vanilla. And of course they said vanilla — go figure! I sided with them (I would have made the frosting peppermint!), as I wanted them to enjoy this special treat.

But if you love the flavor combination of peppermint and chocolate (like I do!), then by all means substitute peppermint extract (about 1/2 teaspoon) for the vanilla extract as indicated for the frosting recipe.

Pink & Chocolate Cake | Sweet Baked Life

PINK & CHOCOLATE CAKE

  • Servings: 15-18
  • Difficulty: easy
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By: Sheila | Sweet Baked Life Pink & Chocolate Cake | Sweet Baked Life

Ingredients:

Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
4 heaping tablespoons unsweetened cocoa powder
1 cup boiling water
1/2 cup sour cream (or you can use milk)
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract

Frosting:
1 cup (2 sticks) unsalted butter, softened
1 lb. (about 4 cups) confectioners’ sugar
2 tablespoons pure vanilla extract
2-4 tablespoons milk
3-4 drops red food coloring

Instructions:

Preheat your oven to 350 degrees. Prepare an 11×7-inch baking ban with non-stick spray and set aside. This makes for a thick cake, if you prefer you can use a 13×9-inch pan and adjust the baking time.

For the cake, in a large mixing bowl whisk flour, granulated sugar and salt, and set aside.

Over low heat, melt butter in a medium saucepan. Once the butter is completely melted, whisk in the cocoa powder until thoroughly combined. Add the boiling water and turn up the heat to medium and allow mixture to boil for about 30 seconds, then turn off the heat and pour the hot mixture over the flour mixture and lightly stir.

In a medium bowl, whisk together the sour cream, eggs, baking soda and vanilla. Then pour this mixture into chocolate flour mixture and stir until combined. Pour into prepared sheet cake pan. Bake for 30-40 minutes, until a toothpick inserted to the middle comes out clean. Cool completely on a wire rack.

When the cake is cool, make the frosting. In a large bowl of a stand mixer with the paddle attachment, whip the butter on high-speed for about 5 minutes – until light and fluffy. Occasionally scrape down the sides with a rubber spatula. Then, with the mixer on low-speed, add the confectioners sugar, vanilla extract, milk and the red food coloring, adding a couple of drops until you get the color you prefer. Turn up the speed to medium-high and beat until fluffy, about 5 minutes.

Frost the cake using an off set spatula, and smooth to create an even layer. Slice into squares and enjoy! Note, this is a rich cake, so a little piece goes a long way. Yield: 15-18 squares.

Pink & Chocolate Cake | Sweet Baked Life

Spread the love with your special someone by sharing a big slice of this incredible Pink & Chocolate Cake!

xxoo

Sheila

 

{Adapted from my Texas Sheet Cake and Coconut Buttercream Frosting}


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Coconut Cake with Coconut Buttercream Frosting

This soft, fluffy Coconut Cake filled and frosted with whipped Coconut Buttercream Frosting will make a true coconut believer out of you.

Coconut Cake with whipped Coconut Buttercream Frosting | Sweet Baked Life

Truth be told, I am not a huge coconut fan. Gasp! However, I feel if you use the sweet stuff in moderation, it can really enhance your baked treats.

This Coconut Cake with Coconut Buttercream frosting is no exception! Turns out, coconut cake is my husband’s favorite type of cake and I do enjoy making things for him that he likes. That being said, he is very picky and even though he may like a certain type of treat, it may not always meet his high standards (oh well!). You see, it was my husband’s birthday a few weeks ago and I always do a little party for him. Small, but meaningful.

That morning, not only did I have to clean the house, decide on the menu, do the grocery shopping, take my son to the gym, get in a quick work out myself, but also had to prepare the meal and make dessert. After a full week at work, and helping my son with his many honors projects and the like, I am pretty tired by the time the weekend comes around.

Coconut Cake with whipped Coconut Buttercream Frosting | Sweet Baked Life

But since this was my guys birthday day, I mustered up the energy to create a special event for him. I told him my plans and we decided on the menu: cheese, nut and fruit tray followed by a chopped salad, citrus marinated chicken and roasted red potatoes. And then I announced the all important dessert I had in mind, Coconut Cake. He thought it was a great idea, but stated that since I was already doing so much, why didn’t I just buy the cake at our local grocery store.

What? Me, buy a cake? Me the baker and blogger…why in the heck would I buy a cake? My hubs sometimes just does not get it. I LOVE TO BAKE! Especially when it’s for a special occasion. And doing this for him, I WANTED to bake him a cake and make it something wonderful that we would rave about!

OK, he was right, it would be a lot easier for me just to put that, who knows how old, overly sweet, too much lard-y frosted cake in my shopping cart. But, I really, really wanted to make this cake, even if it did take some time out of my day. And so, that is exactly what I did!

Coconut Cake with whipped Coconut Buttercream Frosting | Sweet Baked Life

You see, I think I get this baking obsession from my mom. She always baked extraordinarily unique homemade cakes for birthdays and every other occasion you can think of when I was growing up. It was not until I got older, and for that matter when she got older, did she start buying cakes. But, she really only buys cakes from exquisite bakeries, not from a grocery store. I’m with her, however I would still rather bake my cake. I’m not saying that grocery store cakes are bad, some are actually OK, but they are not really my thing.

The secret for this cake is using canned unsweetened coconut milk in place of regular milk and adding this same coconut milk into the frosting. Also, to achieve the light and fluffy frosting, be sure that you beat the butter on high-speed for at least 5 minutes and then another 5 minutes after you add the remaining ingredients. It really makes a huge difference and the results are outstanding!

My very picky husband said this Coconut Cake with Coconut Buttercream Frosting was the BEST cake he ever tasted. He oogled over it as he devoured it! Not too sweet, not too coco-nutty! Just right!!!! He even mentioned the other night, when he was craving something sweet, that he wished we still had this cake as nothing around our area (that can be purchased) compares! Such a huge complement coming from him!

Coconut Cake with whipped Coconut Buttercream Frosting | Sweet Baked Life

Coconut Cake with Coconut Buttercream Frosting

  • Servings: 8-10
  • Difficulty: easy
  • Print


Coconut Cake with whipped Coconut Buttercream Frosting | Sweet Baked Life

By: Sheila | Sweet Baked Life

Ingredients

Cake:
2 cups all-purpose flour
1 tablespoon baking powder
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups granulated sugar
4 egg whites
1 cup unsweetened coconut milk*
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract (optional)

Frosting:
1 cup (2 sticks) unsalted butter, softened
1 pound (about 4 cups) confectioners’ sugar
1 tablespoon pure vanilla extract
4 tablespoons unsweetened coconut milk*
¼ teaspoon coconut extract (optional)
Large sweetened flake coconut, for top garnish

Instructions

Heat your oven to 350 degrees. Spray two 8-inch round cake pans with non-stick spray and set aside.

In a medium bowl, whisk together four, baking powder and salt and set aside.

In a large bowl of a stand-mixer with the paddle attachment, add the butter and sugar and beat on medium-speed until combined, about 2 minutes. Add egg whites and beat until well incorporated. Reduce speed to low and gradually add flour mixture until fully incorporated. Then add the coconut milk and vanilla and mix until combined.

Divide batter between the two pans and smooth the tops with an offset spatula. Bake for about 30-35 minutes, until golden brown and when gently touched the top springs back. Be careful not to over bake.

Cool the cake in the pans on a wire rack for 10 minutes. Then gently turn the cakes onto the rack to cool completely.

Make the frosting while the cake is cooling: In a large bowl of a stand mixer with the paddle attachment, whip the butter on high-speed for about 5 minutes – until light and fluffy. Occasionally scrape down the sides with a rubber spatula. Then, with the mixer on low-speed, add the confectioners sugar, vanilla extract, coconut milk and coconut extract (optional). Turn up the speed to medium-high and beat until fluffy, about 5 minutes.

To assemble the cake: place one cake onto a cake plate or cake stand. Add 1/3 of the frosting to the top and spread to an even layer with an offset spatula. Put the second cake on the top. Add the next 1/3 of frosting to the top of the cake and spread evenly. Then using the remaining 1/3 of frosting, frost the sides of the cake with an offset spatula and here use a thin layer scraping with the spatula. Any reaming frosting can go on the top and smooth out to your liking. Sprinkle the top of the cake with the flake coconut. Slice and serve!

*For the coconut milk, use the type from a can, such as Thai Kitchen coconut milk

Coconut Cake with whipped Coconut Buttercream Frosting | Sweet Baked Life

This beautiful Coconut Cake with Coconut Buttercream Frosting is the perfect dessert to top off a special occasion or, because it’s so easy to make, it’s great anytime you are craving a delicious cake!

Sheila

 

{cake adapted from Martha Stewart frosting from here}


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Pineapple Dump Cake

Did you ever think a dump was a good thing? Well now it is! Get ready for a super easy and especially delightful Pineapple Dump Cake!

3 ingredient Pineapple Dump Cake | Sweet Baked LIfe

I’m sure you’ve seen thousands of different dump cakes all over the internet. And really, you can whip up just about any combination your heart desires.

For me this summer, light and refreshing is the way to go. So, with that in mind, I was thinking of the perfect flavor combination to create a quick and easy cake for my family to enjoy. One that they would really like!

If you know my boys, you will know that they love dessert. And dessert just about any time of the day!

And if you know my boys, you will also know that they are extremely picky! They are known to not eat the things I post on this site.

3 ingredient Pineapple Dump Cake | Sweet Baked LIfe

Can you believe that! Well, seems like this is also true with other food bloggers — they create wonderful treats, and end up having to bring them to work or share them with friends as their families will not go near them.

Well, let me just say that this Pineapple Dump Cake was a huge it with the boys! Yeah! It’s super easy to make after dinner for a lip-smacking, satisfying dessert. And usually in the summer, I really hate turning on my oven — however I did cave in for this one.

The outcome, a refreshingly tangy treat. The sweet, juicy pineapple along with the unbeatable flavor of creamy vanilla cake mix topped with a crunchy and bubbling melted butter topping, turned into one sensational combination. I was in awe with every bite — and there were a lot!

3 ingredient Pineapple Dump Cake | Sweet Baked LIfe

Pineapple Dump Cake

By: Sheila | Sweet Baked Life

Ingredients:

1 package yellow cake mix
1 can (20 oz) Dole Pineapple Chunks in 100% Juice
1/2 cup (1 stick) butter, melted

Instructions:

Heat your oven to 350 degrees.

Pour pineapples and juice into a 13×9-inch baking dish (I used an oval dish for mine). Sprinkle the cake mix on top creating an even layer. Drizzle the melted butter over the top. Bake for 30-40 minutes, until cake is slightly golden and pineapples are bubbling.

Cool slightly on a rack (about 15 minutes), then cut and serve. This dessert is best served warm!

3 ingredient Pineapple Dump Cake | Sweet Baked LIfe

Do yourself a favor, whip up this super simple, super delicious Pineapple Dump Cake for your family tonight! And don’t sweat the heat, the outcome will be worth it!

Sheila