Dessert cake

12/10/2024

12/09/2024

Ninho Milk Cake with Strawberries
Ingredients:
For the cake:

4 eggs
1½ cups of sugar
½ cup of vegetable oil
2 cups of wheat flour
1 cup of milk
1 tablespoon of baking powder
For the frosting:

1 can of condensed milk
½ cup of cream
4 tablespoons of powdered milk (Ninho Milk)
Fresh strawberries for decoration
Preparation:
Prepare the cake:

Preheat the oven to 180°C (350°F) and grease a pan with butter and flour.
In a blender, beat the eggs, sugar, oil and milk until you get a homogeneous mixture.
Add the flour and baking powder, and beat again until the dough is well incorporated.
Pour the dough into the pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool.
Prepare the Frosting:

In a saucepan, mix the condensed milk, cream and powdered milk. Cook over low heat, stirring constantly, until the mixture thickens and becomes creamy.

Remove from heat and let cool slightly.

Assemble the Cake:

Cut the cake in half if you want to make an extra layer of filling, or leave it whole for a simple cake.

Cover the cake with the Ninho milk frosting, spreading it evenly.

Decorate with fresh strawberries cut in half.

12/09/2024

🎂✨ Purple Velvet Cake Roll ✨🎂

Ingredients:

For the Cake Roll:

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs (room temperature)
¾ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
Purple food coloring (gel or liquid)
For the Cream Cheese Filling:

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
For the Buttercream (Optional):

1 cup unsalted butter (softened)
3 cups powdered sugar
2–3 tablespoons milk or heavy cream
Purple food coloring
For Decoration:

Fresh blackberries or purple berries
Powdered sugar (for dusting)
Instructions:

Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs and sugar on high speed for 3–4 minutes, until pale and thick. Add the vanilla extract and mix.
Gradually fold in the dry ingredients, alternating with the milk. Mix gently until combined. Add purple food coloring to achieve your desired shade.
Bake the Cake:

Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (with the towel) into a log shape. Let it cool completely.
Prepare the Filling:

In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
Assemble the Cake Roll:

Carefully unroll the cooled cake and spread an even layer of cream cheese filling over the surface. Gently re-roll the cake (without the towel). Wrap the roll in plastic wrap and chill for at least 1 hour.
Optional Buttercream Frosting:

Beat the softened butter until fluffy. Gradually add powdered sugar and milk, mixing until smooth. Tint with purple food coloring. Spread or pipe the frosting over the cake roll.
Decorate:

Garnish the cake with fresh blackberries or purple berries and dust with powdered sugar.
Decoration Tips:

Add edible glitter for a magical sparkle.
Pipe small buttercream swirls along the top and place berries on each swirl for an elegant finish.
Present on a wooden or marble serving board surrounded by pinecones or festive greenery for holiday charm.
Recipe Tips:

Be sure to roll the cake while it’s warm to prevent cracking.
For even layers, chill the filling slightly before spreading.
Store the cake roll in the refrigerator for up to 3 days.
Enjoy making this vibrant and delicious dessert!

12/09/2024

🍫 Chocolate Cake 🍰

Rich, decadent, and oh-so-moist—this chocolate cake is ideal for any celebration! 🎉

📝 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1½ cups 🌾 all-purpose flour
½ cup 🍫 cocoa powder
1 cup 🍚 sugar
½ cup 🧈 unsalted butter
1 cup 🥛 milk
200g 🍫 dark chocolate, melted
1 tsp 🧂 baking powder

🧑‍🍳 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
Preheat & Prepare Pan 🔥: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan 🍰.
Mix Dry Ingredients 🍚: In a bowl 🥣, whisk together the flour 🌾, cocoa powder 🍫, sugar 🍚, and baking powder 🧂.
Melt Chocolate & Butter 🍫🧈: In a separate bowl, melt the butter 🧈 and dark chocolate 🍫 together in the microwave (20-second intervals) or using a double boiler. Stir until smooth and let it cool slightly.
Combine Wet Ingredients 🥛: Add the milk 🥛 to the cooled chocolate-butter mixture and stir until everything is combined.
Make the Batter 🍰: Gradually pour the wet ingredients into the dry ingredients, mixing until smooth and lump-free.
Bake 🍳: Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes ⏲️, or until a toothpick inserted in the center comes out clean.
Cool ❄️: Let the cake cool in the pan for 10 minutes ⏳, then transfer it to a wire rack to cool completely.
Serve & Enjoy 🍽️: Slice the cake 🍰 and enjoy as is, or top with powdered sugar 🍚, extra melted chocolate 🍫, or whipped cream 🍦 for a touch of indulgence.
Prep Time ⏳: 20 minutes | Cook Time ⏲️: 35 minutes | Total Time 🕒: 55 minutes
Servings 🍽️: 8
Pro Tip 💡: Add a pinch of espresso powder ☕ to enhance the chocolate flavor. Best served with a scoop of vanilla ice cream 🍨 or a cup of coffee ☕!

12/09/2024

Spiced Gingerbread Cheesecake with Cream Cheese Frosting
Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup molasses
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3 large eggs
1/2 cup heavy cream
For the cream cheese frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust.
In a large bowl, beat the cream cheese until smooth. Add in granulated sugar, brown sugar, molasses, and vanilla extract, and continue mixing until well combined.
Add cinnamon, ginger, nutmeg, and cloves, and beat until fully incorporated.
Add eggs one at a time, beating after each addition, and scrape down the sides of the bowl as needed.
Pour in the heavy cream and mix until the batter is smooth.
Pour the cheesecake batter onto the prepared crust. Bake for 55-65 minutes, or until the center is just set and a toothpick comes out mostly clean.
Remove from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or overnight.
To prepare the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
Spread the frosting over the chilled cheesecake before serving.
Prep Time: 25 minutes | Cooking Time: 65 minutes | Total Time: 5 hours (includes chilling time)
Kcal: 450 kcal per slice | Servings: 12 servings

12/09/2024

Classic Red Velvet Cupcakes

Ingredients

For the Cupcakes:

1 1/2 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1 tbsp red food coloring
1 tsp white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to beat the butter and sugar until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.

4. Combine Wet and Dry Ingredients

In a small bowl, mix the buttermilk, red food coloring, and vinegar.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients.
Mix until just combined—do not overmix.

5. Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

6. Make the Cream Cheese Frosting

In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until fully incorporated.
Mix in the vanilla extract.

7. Frost the Cupcakes

Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
(Optional) Decorate with red velvet crumbs, sprinkles, or edible glitter.

Tips

For extra moist cupcakes, store them in an airtight container overnight before serving.

If you don’t have buttermilk, make your own by combining 1/2 cup milk with 1/2 tbsp white vinegar or lemon juice. Let it sit for 5 minutes before using.

Enjoy these Red Velvet Cupcakes — perfect for celebrations or as an everyday treat! 🧁