Mix just until combined. Spoon ⅓ jar caramel on top of cake, spreading evenly to fill holes. Bake at 325°F for 55-65 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs. Combine flour, baking powder, and salt in a bowl; set aside. Instructions. Lightly grease 2 (9-inch) cake pans. Instructions. Add cream cheese and whip everything together just until combined (do not overmix). Whisk about ½ of the flour mixture into the pumpkin mixture, followed by milk. In the bowl of a stand mixer, combine the pumpkin, sugar and oil on . Add butter and beat on medium speed until creamy, about 1 minute. Mix the wet ingredients. Preheat oven to 350 F. 2. In a large mixing bowl, cream together butter and sugars until light and fluffy. Beat at medium-high speed until smooth. Mix until the mixture is creamy and smooth. Pour the batter into the prepared pan and bake for 33-36 minutes or until cake is nicely golden brown and starting to pull away from the edges of the pan. Add in eggs one at a time and beat until well combined. Stir in carrots and pecans. Bake 30 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean. Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting Makes one bundt cake. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 2. In a bowl, whisk together flour, baking powder, baking soda, salt and cinnamon until well mixed and no clumps are present. Place trimmed cookies, flat side down, along the bottom edge of cake. Don't overmix your cake batter once you add the dry ingredients. Reduce speed to low and gradually add powdered sugar and vanilla. Mix together butter, sugar, vanilla and eggs in a large bowl. Prepare the Frosting: Beat cream cheese in bowl of a stand mixer fitted with paddle attachment on low speed until softened, about 1 minute. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Heat oven to 350°F. Spray your pans with nonstick spray and line with parchment paper. Let stand 10 minutes at room temperature before serving. Pour into a lined cake tray and bake for 30 minutes. In the bowl of a stand mixer combine vegetable oil and sugars. Make the apple cider caramel: In a medium, heavy-bottom saucepan over medium-high heat, bring the apple cider to a boil. Reduce to a simmer and cook until the cider has reduced to about ½ cup, 30 . Combine flour, baking powder, and salt in a bowl; set aside. Cool Cake Layers in pans 20 minutes, and transfer from pans to wire rack. Frost cake. In a separate large bowl whisk together the oil, white sugar, brown sugar and eggs until no lumps remain. Spoon into a large disposable piping bag and snip to make a 2cm diameter hole in the end. You can either use salted butter or add a pinch of salt or both. Spray a 9×13 baking dish with nonstick spray and set aside. Combine the dry ingredients. In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. 15 storebought caramels 3 tb whole milk a big pinch of salt Flaky salt clues Preheat the oven to 350ºf. STEP 1 Preheat the oven to 180C (350F). In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. (*See my tip below). Spray 2 8-inch round cake pans with nonstick baking spray and set aside. Preheat your oven to 350ºF and grease two 9-inch round cake pans; line them with parchment, then grease the paper. Line 12 cupcake molds with cupcake liners. Grease and flour (or use Baker's Joy) 2-8 inch cake pans. Line the bottom of the tins with parchment paper. On low speed, add the powdered sugar 1/2 cup at a time. Preheat the oven to 350°F and line 16 muffin cups with liners. Mist three 20cm (8 in) cake pans with cake release or grease with softened butter and dust with flour shaking out any excess. 1¾ cups toasted pecan halves, broken into pieces. Add the eggs, vanilla, pineapple and carrots. Add in the eggs, beating in one at a time. Preheat your oven for 30 minutes prior to baking. Pour contents into greased pans and place in preheated oven on the middle rack. Butter and flour 3 9-inch round cake pans. The batter should be thick and smooth. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Preheat oven to 350°F. Set aside. Sift in flour and fold all ingredients together until combined. Instructions. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper. Chef's Notes Chill time is 4 hours or overnight. Transfer to a wire rack to cool completely. Repeat with remaining cake layers and filling. How to Make Caramel Cream Cheese Frosting. Place butter and confectioners' sugar in a medium bowl of a stand mixer fit with whisk attachment. Line the pans with parchment paper. In another medium bowl, mix flour, baking powder, salt and baking soda . Remove from heat, and immediately add heavy cream and butter (mixture will boil and foam). To a large mixing bowl, add all ingredients except the carrots, and beat on high speed for about 2 minutes or until well combined. Add powdered sugar and vanilla. In a large mixing bowl, add butter, caramel sauce and mix until fluffy. Add egg, flour, and vanilla; beat just until blended. Preheat the oven to 350F and line a 9×9 inch pan with parchment paper. Combine and sift all your dry ingredients - flour, baking soda, baking powder, ground cinnamon, allspice, nutmeg, ground cardamom and salt in a medium-sized bowl; give it a whisk and set aside. Preheat oven to 350F. Grease and flour the parchment rounds. 2. In your mixer, cream the vanilla, almond extract, butter, brown sugar and sugar until light and fluffy. 2 In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Set aside. Pre-heat oven to 350 degrees. Preheat oven to 180°C fan bake. Combine flour and salt and add to creamed mixture beating on low speed of electric . Wipe out the saucepan and return to the stove. Pour into pan. Grease and flour three 8 inch cake pans - Add a circle of waxed paper or parchment paper to the bottom of each pan, cakes with fruit can have a tendency to stick. For the frosting: 8 ounces cream cheese, softened. Preheat oven to 350°F and line 24 muffin cups with cupcake liners. Add banana and milk then stir again. In a mixing bowl, beat the sugar, mayonnaise, buttermilk and vanilla until well blended. Preheat the oven to350 degrees. Whisk at least 30 seconds to blend. Stir in whipping cream. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Directions Step one Preheat oven to 350°F. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Scrape down the bowl as needed. Add in the flour, baking powder, baking soda, spices, and salt, mixing only until combined. Distribute the batter between the three prepared cake pans. Cool in pan for 15-30 minutes Using the parchment overhang, carefully pull up and outwards to remove the loaf from the pan. Place all of the cake mix, iced coffee, oil, eggs, brown sugar and cinnamon into a medium mixing bowl. Use an electric mixer on medium speed to cream the sugars and butter. Remove cream cheese and butter from the fridge 1 hour before using so they come to room temperature. 1. Beat using a whisk or an electric mixer for 2-3 minutes until fully combined. Heat oven to 350°F (325°F for dark or nonstick pans). Mix the cream cheese and butter in the bowl of a stand mixer or large bowl using an electric mixer. Add in baby food carrots and beat to combine. Top with second layer. In your mixer, cream the vanilla, almond extract, butter, brown sugar and sugar until light and fluffy. Let's get baking! Remove from the oven and let the cake cool completely. For The Frosting: beat the cream cheese and butter in your stand mixer fitted with the paddle attachment until light and fluffy. Cake. In mixer bowl, cream butter and sugar. Bring to a boil over medium-high heat, stirring with a silicone spatula to help dissolve . Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Preheat oven to 350°F and prepared 3 9 inch cake pans. Stir until sugar dissolves. Gently fold in the raisins, if using. Place second cake layer on top and frost top and sides of cake with remaining frosting. 8. Cool cake completely before icing. package cream cheese, softened 1/4 cup butter, softened 1/2 cup granulated sugar 1 large egg 2 tablespoons all-purpose flour 1 teaspoon vanilla extract. Caramel Cream Cheese Frosting: Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Congrats to Christine Foxx, winner of a $20 Amazon gift card from V. M. Burns * Congrats to Sallie Cootie, winner of V.M. Mix in the caramel sauce, salt, and vanilla. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine. Slowly add to mixer while mixing on low. Scrape down the sides of the bowl and beat in the eggs and vanilla until combined. Preheat oven to 350°F and prepared 3 9 inch cake pans. Whisk the bourbon and cream. Frost cake with layer of cream cheese frosting about 1/4-inch thick. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Prepare the Fudge Cake: Coat 2 (9-inch) square cake pans with cooking spray; lightly dust with flour. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Spray bottom and sides of 13x9-inch pan with cooking spray. Add the dry . Add the eggs, 1 at a time, beating well between additions. Spray 3 (9-inch) round cake pans with baking spray with flour. Cool completely, about 1 hour. If frosting is too thin, mix in more powdered sugar. In the bowl of your stand mixer, add the flour, sugar, brown sugar, baking powder, baking soda, salt and cinnamon.Mix well. Beat until blended. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. Grease and line a Pullman Loaf pan (8 1/2" X 4", or similar) with parchment paper, allowing 1" wings to come up on two of the sides. Instructions. Add the vanilla. Frost cake. For the frosting, beat the butter and cream cheese until smooth and no lumps remain. Have fun! Stir dry ingredients into banana mixture. Sprinkle the dry ingredients over the wet and stir until just combined. Step six. Add the caramel sauce and vanilla. When cool, spread caramel frosting over the sides. Directions: Preheat oven to 350°. In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves. Let stand 10 minutes at room temperature before serving. For the Cake: Preheat oven to 350F. To make the cupcakes, in a medium microwave-safe bowl, combine the sweet potato and ¼ cup water. In a separate bowl, sift together the remaining ingredients. Salted Caramel Cream Cheese Frosting Yield: enough to frost 15-20 cupcakes or one 2-layer 9-inch cake This Salted Caramel Cream Cheese Frosting is the best cream cheese frosting with sweet salted caramel flavour! Bring to a boil over medium heat; remove from heat. Heat oven to 350°F. Use room temperature wet ingredients. 1. How to Make Caramel Cream Cheese Frosting. Make the pound cake: beat butter and cream cheese at medium speed of an electric mixer 2 minutes or until creamy. Mix in 1 ½ cups powdered sugar, followed by the salted caramel. Preheat your oven to 350 degrees Fahrenheit. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. 3 Tablespoons (42g) caramel sauce ( we used Smucker's Caramel Topping) Instructions In the bowl of your mixer, add the softened butter and cream cheese, mix until smooth. In a bowl, combine the flour, baking soda, baking powder and salt. 3. The cake should pull away slightly from the edges of the pan. Add the bananas and keep beating on medium speed until incorporated. Hide Images. Slowly add the powdered sugar along with the caramel topping, salt and vanilla. Pour into a greased or parchment paper lined 9 inch diameter . Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper. Spray 4 8-inch round cake pans with baking spray. Preheat the oven to 350°F and spray a half sheet pan (I used this one) Mix milk and vinegar, set aside. Add eggs, one at a time and beat only until yellow disappears. In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. Ingredients Add in the eggs one at a time and beat until combined. Add the oil, eggs, butter, vanilla, pineapple, coconut, pecans, and carrots. Preheat oven to 350°F. Make the frosting and the caramel sauce. Preheat the oven to 350, and line a 8x8-inch square pan with parchment paper on all sides (see photo for reference). Spread 1/2 of caramel filling on top, leaving an approximate 1/2-inch border. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Remove cream cheese and butter from the fridge 1 hour before using so they come to room temperature. Instructions. Step 1. Alternately spray cups with cooking spray. Preheat oven to 350°. Instructions. For the Cream Cheese Frosting. Ingredients 8 ounces cream cheese, softened 4 tablespoons (2 ounces) unsalted butter, softened 1/2 cup thick caramel sauce, store-bought 1 teaspoon pure vanilla extract 4 cups confectioners' sugar Steps to Make It Recipe Tags: frosting caramel dessert american Rate This Recipe In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Mix just until combined. Cover loosely with plastic wrap; chill 15 minutes or until set. Grease bottoms and sides of four 8-inch round cake pans with shortening. Add eggs in one at a time, scraping the sides of the bowl as necessary. Place chocolate chips in a microwavable bowl; microwave on MEDIUM (50% power) until melted, about 2 minutes, stopping to stir every 30 seconds. Mix the cream cheese and butter in the bowl of a stand mixer or large bowl using an electric mixer. Plus caramel and salt are a classic combination for a reason. Preheat oven to 350º. Step 3. 9. Preheat the oven to 350 degrees F. Prepare 3 nine inch pans by spraying with nonstick baking spray and lining the bottom with parchment paper. Scrape off sides of the bowl. Use good quality pans like Fat Daddio. directions. 1/2 cup dulce de leche (or caramel sauce) 1 cup powdered sugar. Add bananas, eggs & vanilla and mix until smooth. Chill in the fridge for 30 minutes. In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, and cardamom. Beat at medium speed for 2 minutes. Set aside. Place one cake layer on a cake stand or plate. Cover and microwave on high until completely tender, about 8 minutes, stirring once about halfway through. Divide the cake batter between two cake pans and bake. Adjust an oven rack to the center position and heat oven to 350 degrees. 2. * Congrats to Paula A, winner of books by Margaret Loudon, Cleo Coyle, Lucy Burdette, Edith Maxwell, and Molly MacRae! In a standing mixer fitted with a whisk attachment, mix the sweet potato puree, sugar, oil, eggs, and vanilla extract until well-combined. Step 13 For the royal icing, lightly whisk the egg white until frothy. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours. Step two Beat spice cake mix, pumpkin pie spice, pumpkin, water, eggs and oil in a large bowl with an electric mixer at low speed until moistened. Prepare Batter: Preheat oven to 350º. Burns's TRAVELLIN' SHOES * Congrats to Robyn Konopka and Pearl Berger, winners of their choice of books by Leslie Budewitz! Beat at medium-high speed until smooth. Taste it and adjust to your liking. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans. Garnish, if desired. 3. Divide batter evenly into baking pans. This frosting is the perfect compliment for most flavours of cakes, cupcakes and many more desserts! Butter and flour two 8-inch round cake pans. Step 2. In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Beat in the eggs, one at a time, stopping in between each to scrape down the bowl. Don't overmix your cake batter once you add the dry ingredients. Add in eggs, whipping cream, bananas, ad vanilla. ½ cup caramel sauce 1 teaspoon vanilla extract 3 cups (330g) confectioners' sugar, divided Instructions In the bowl of a stand mixer with the paddle attachment (or using a handheld mixer), beat the cream cheese and butter until smooth and creamy, about 1 minute. Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs. Top with second layer. Once combined, increase the speed to medium-high and beat until smooth and thick. Add milk mixture and stir until just combined. Add the eggs, 1 at a time, beating until combined. Garnish, if desired. Stir melted chocolate until completely smooth. Spray your pans with nonstick spray and line with parchment paper. Mix all ingredients and beat well. Use good quality pans like Fat Daddio. In a bowl, whisk together flour, baking powder, baking soda, salt and cinnamon until well mixed and no clumps are present. Use room temperature wet ingredients. (*See my tip below). Cream the butter and sugars on medium high-speed until light and fluffy. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Add eggs, one at a time, beating well after each addition. Beat in the Greek yogurt and vanilla extract. 3. Gradually, add powdered sugar (1/2 cup at a time) and mix until frosting is smooth and creamy. Step 1. Remove from heat. Instructions. STEP 2 Put the flour and sugar in a large bowl. It's wonderful on chocolate cupcakes, or as a filler too. Line a 9x13-inch pan with foil for easier cleanup and spray with cooking spray; set aside. Beat on high speed for 5 minutes (not longer) until thick and creamy. Grease a 2 6″ pans 4. Quickly spread filling over cake layer on plate. Gradually add sugar and beat 5-7 minutes until light and fluffy. For the carrot cake: Mix the carrots, pineapple, coconut, oil, eggs, and sugars before mixing in the mixture of the flour, baking powder, salt and spices. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Preheat oven to 350°F. In the saucepan, combine the sugar, corn syrup and water. For the frosting, beat the butter and cream cheese together until just incorporated, then beat in the icing sugar until just thick and smooth. Add brown sugar; cook over low heat, stirring constantly, 1 1/2 to 2 minutes or until sugar dissolves (do not boil). (Mine is 22 x 30cm) Once the cake has cooled, poke holes into the top. In a separate bowl, add the flour, baking powder, baking soda, salt, and apple pie spice. In a bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Add in cinnamon, nutmeg, and baking soda. Mix in the rest of the powdered sugar about ½ cup at a time until it's the desired sweetness level you desire. Add the dry ingredients and bourbon mixture to the mixer beating to combine. Preheat your oven for 30 minutes prior to baking. In a large bowl, stir together with a wooden spoon (do not use a mixer) the oil and sugar. Starting at the top and working your way down the sides, spread the cream cheese frosting all over the cake. Cream Cheese Filling: 1 (8-oz.) The salt adds balance with all the sweetness of caramel and powdered sugar. Whisk the flour, baking powder, and salt in a mixing bowl and set aside. Bake for 30 - 35 minutes Frosting 1/2 cup butter, softened 8 ounces cream cheese 4 cups of confectionary sugar 2 teaspoons of vanilla extract Directions Beat softened butter and cream cheese until well blended. Preheat the oven to 350°. Do not mix above medium speed. Place one cooled cake layer on serving plate or cake stand. Continue to cook, without stirring, until mixture is a medium amber color, 8 to 9 minutes. Frosting is supposed to be fun. Directions Step 1 Prepare the Caramel: Bring sugar, water, and corn syrup to a boil in a medium saucepan over medium, stirring once or twice. Grease and flour two 8″ cake rounds, line with parchment. Makes one, 13 X 9-inch cake. Make the caramel frosting: melt butter in a heavy saucepan. Make the cake soak and brush on the cooled cakes. 2. Add dry ingredients to the wet ingredients and stir to combine. 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