cake | Kitchenbelle

Boston Cream Pie (Cake)

Posted on June 1, 2009 by kitchenbelle

My dad’s favorite dessert is Boston Cream Pie. When my mom asked me to make a cake for his birthday, my brain went crazy with ideas but I kept coming back to Boston Cream Pie. It is his favorite, after all! I had never made a Boston Cream Pie before, so I researched several recipes before hitting the kitchen.

My research turned up so many recipe variations! In case you weren’t already aware, Boston Cream Pie is actually a cake. There are many versions of the story of how it came to be and why it is called pie instead of a cake. Though the details of the stories tend to vary, most agree that it originated at The Parker House Hotel (now called the Omni Parker) in Boston. I walk and drive by this hotel quite frequently so it is fun to know some major dessert history was made there! (Fun fact: Boston Cream Pie is the official state dessert of Massachusetts! What’s your state dessert?!)

I decided to combine a couple of recipes and make a cake that is not 100% traditional for the following reasons:

I topped the cake with a chocolate frosting instead of a ganache
I made butter cake instead of sponge cake

I chose to use a firm frosting instead of drippy ganache because I wanted a firm surface on which to pipe. (In the end, however, I decided not to pipe “Happy Birthday” on it because I was pleased with the classic look of the cherry on top!)

I chose to make moist butter cake instead of separated sponge cake because in my experience sponge cake can be super dry. Dry cake is a pet peeve of mine so I wanted to be sure that wouldn’t be the case here.

I decided to stick with The Omni Parker’s recipe for the filling, which I was very happy to find on Foodnetwork.com!

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This recipe has three components:

Cake
Filling (Pudding/Pastry Cream)
Frosting

I suggest you make the filling first as you will get best results if it sets in the fridge over night (or at least a few hours.) Next bake the cakes so they will have time to cool. Finally, make the frosting and then assemble the three components.

I was extremely happy with the results this mish mash of recipes yielded! (As was everyone who ate it!)

The cake was unbelievably moist!
The filling was the perfect texture, a little on the egg-y side, but delicious. (I will definitely use this recipe in the future for trifle and tart recipes!)
The frosting was to die for. It is thick and rich, yet not sickeningly sweet. (This may just be my new go-to chocolate frosting!)

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Check out what I made for my dad’s birthday last year—ROOT BEER Iced Vanilla Cake! (My dad lovvvves root beer! When I was little he used to take me to the A&W drive-in and the waitresses would roller skate our food and root beers to the car window! A&W Root Beer is the best! )

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Boston Cream Pie:

Filling

1 tablespoon butter

2 cups milk

2 cups light cream

1/2 cup sugar

3 1/2 tablespoons cornstarch

6 eggs

1 tablespoon vanilla extract

In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.

When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Stir constantly with a wooden spoon. Be sure to scrape the bottom of the pan to prevent it from burning. As it begins to thicken, clumps may form. Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl. Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding. (This prevents a film from forming.) Chill overnight if possible, or for at least a few hours.

Butter Cake

shortening
1 tablespoon all-purpose flour
1/2 cup butter, melted
8 oz. sour cream
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup egg substitute
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Rub shortening on the bottom of two 9-inch round cake pans. Sprinkle with flour. Set aside.

Combine 1/2 cup butter and sour cream in a large bowl, stirring with a whisk until well blended. Add granulated sugar and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add egg substitute; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 27-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Chocolate Frosting*

4 oz. cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa

1/8 teaspoon salt

3 cups powdered sugar, divided

Place the cream cheese, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at high speed until fluffy. Add cocoa and 1/8 teaspoon salt; beat at low speed until well blended. Gradually add 1 1/2 cups powdered sugar; beat at low speed until creamy. Gradually add remaining 1 1/2 cups powdered sugar.

Assembly

Do not begin assembly until cakes and filling are completely cooled.

Once ready, slice both cakes evenly in half (into two thinner cakes each) using a serrated bread knife. Place first cake layer on cake plate.
Use a piping bag fitted with a large round tip and fill it with filling. Pipe a circle around the top of the cake. Use a spoon to scoop filling from the bowl into the circle on the cake. (This is a trick I learned from Joanne Chang at Flour Bakery. By creating this “border” around the cake, you prevent the filling from squirting out when you place the second layer on top. This is really a great technique and it works like a charm. Thanks, Joanne!)
Repeat with remaining layers except for top.
Spread chocolate frosting over top of cake using an offset spatula.
Top with a cherry!

*This recipe yields much more frosting than you need. Make some cupcakes to use it up! 🙂

Recipes adapted from myrecipes.com and foodnetwork.com.

Filed under: cake, chocolate, cream cheese, Dessert, Flour Bakery, frosting, icing, pie, pudding, vanilla | 6 Comments »

Oatmeal Cake with Cream Cheese Frosting and Pecans

Posted on April 14, 2009 by kitchenbelle

I baked this cake for my father-in-law’s birthday and it was a hit! Everyone loved it! It was so incredibly moist. It tasted similar to carrot cake except without the carrots. And topped with cream cheese frosting, this cake was just delicious. (Well, you know how I feel about cream cheese frosting!)

Based on the feedback I received, I have a feeling I will be making this cake quite often!

Oatmeal Cake with Cream Cheese Frosting and Pecans:

1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Cream Cheese Frosting
pecans for garnish

Preheat oven to 350 F.

Coat bottoms and sides of 2 (9-inch) round cake pans with shortening and dust well with flour.

Combine boiling water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 F for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.

Place 1 cake layer on a plate; spread layer with frosting (recipe below), and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Decorate with pecan halves. Store the cake loosely covered in refrigerator.

Cream Cheese Frosting:

Two 8-ounce package of cream cheese, at room temperature
12 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth. Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time. Continue to beat until all lumps are gone. Add the vanilla and mix until fully combined.

Oatmeal Cake recipe adapted from Cooking Light. Frosting recipe adapted from Crazy About Cupcakes by Krystina Castella.

Filed under: cake, cream cheese, Dessert, frosting, oatmeal | 5 Comments »

Orange Coconut Cake

Posted on March 23, 2009 by kitchenbelle

My mom doesn’t really love desserts. Only three things come to mind when I think of sweets that she enjoys: rocky road clusters, Mallow Cups (chocolate cups filled with coconut and marshmallow), and anything citrus, particularly those gummy fruit slices. For her birthday, I wanted to make a cake that reflected at least one of her favorite sweet treats. She is a huge Paula Deen fan, so when I found this coconut cake, I just knew she would love it! Rather than keep it straight up coconut, I added some orange zest for a refreshing blast of citrus. The flavors were fantastic and the texture was similar to pound cake. Unlike Paula’s recipe which is three layers, I only made this a two layer cake, but I think three thin layers would be great. The filling is especially delicious and moistens the cake to perfection. My mom (and everyone else) really enjoyed this cake!

Orange Coconut Cake:

Cake

cup (2 sticks) butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

the zest of two oranges (about 2 tablespoons)

1 teaspoon vanilla extract

Filling

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut

Topping

the vanilla frosting recipe of your choice

Flaked, sweetened coconut

1 can mandarin orange segments

Make Cake:

Preheat oven to 350 F.

Grease and flour 2 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and orange zest and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. (While cake is baking, prepare filling.) Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Make Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer.

Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut. Decorate with mandarin orange segments.

Adapted from Paula Deen’s “Jamie’s Coconut Cake” Recipe found here on foodnetwork.com.

Filed under: cake, coconut, Dessert, orange | 2 Comments »

Pineapple Upside-Down Cake

Posted on August 6, 2008 by kitchenbelle

What a simple and delicious dessert! The texture of the topping is very nice and the pineapple is refreshing. I really enjoyed this cake served warm with a scoop of vanilla bean ice cream. I think even those who typically don’t love sweets would enjoy it. There is something nostalgic and old-fashioned about it that makes you happy to indulge.

Pineapple Upside-Down Cake:

Topping

1/2 stick butter, melted
2/3 cup firmly packed light brown sugar
3 cups chunked pineapple, fresh or canned

Cake

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Make the Topping: In a small bowl mix the melted butter with the brown sugar and press the mixture into a buttered 9 inch round cake pan. Pat the pineapple chunks dry with paper towels and arrange them evenly over the sugar/butter mixture.

Make the Cake: Preheat the oven to 350 degrees. Sift the flour, the baking powder, the salt, and the cinnamon into a bowl. In another bowl use an electric mixer to cream the butter with the sugar until it is light and fluffy. Then add the eggs, one at a time, beating well after each. Then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan over the pineapple and sugar. Spread it evenly.

Bake the cake for 45 to 55 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan on a rack for 15 minutes. Run a knife around the edge of the cake and invert it onto a plate. Serve with vanilla ice cream.

Recipe courtesy of Gourmet Magazine found here on foodnetwork.com

Filed under: cake, Dessert, pineapple | 1 Comment »