I love how light and refreshing it is, perfect for cranberry season, which I look forward to every year. On top, a few simple piped whipped cream flowers and sugar-coated red currants give just a hint of sparkle, nothing fussy,  just enough to make it feel special.

It’s the kind of cake that’s comforting and a little rustic, yet elegant enough to share at holiday gatherings. Every time I make it, I’m reminded how much cranberries bring desserts to life with their vibrant, tangy flavor. This cake feels like a little homemade celebration in every slice, and I love sharing it with family and friends.

How to make Vanilla Cranberry Vertical Layer Cake

Begin with preparing the vanilla sponge cake. Preheat the oven to 350°F (180°C). Grease and line a 12×16 inch (30×40 cm) baking sheet with parchment paper, then set aside.

Separate the egg whites from the yolks. In a medium bowl, whisk the yolks with ¼ cup (50 g) sugar and vanilla extract until pale and creamy. Add the flour and baking powder, and gently mix until smooth.

Add a pinch of salt to the egg whites. Beat until foamy, then gradually add the remaining ¼ cup (50 g) sugar, continuing to whip until stiff peaks form. Carefully and gradually fold the whipped egg whites into the yolk mixture, keeping as much air in the batter as possible.

Pour the batter into the prepared baking sheet, spreading it evenly to the edges. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely.

Prepare the cranberry sauce. In a small saucepan, combine cranberries, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 10-15 minutes until the mixture thickens slightly.
Press the sauce through a sieve to remove skins and seeds, then let it cool completely before using.

Prepare the sugar syrup. In a small saucepan, combine water and sugar. Bring to a boil and cook for 3 minutes.
Remove from the heat, stir in vanilla extract, and allow to cool.

Prepare the cream cheese frosting. In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Pour in the whipping cream and continue beating until the mixture forms stiff peaks.

How to assemble the cake

Gently invert the sponge cake onto a clean baking sheet and remove the parchment paper. Brush the surface with the vanilla syrup.

Spread the cranberry sauce evenly over the cake, then place it in the freezer for 20 minutes to firm up slightly.

Next, spread the cream cheese frosting evenly over the cranberry layer. Freeze again for another 20 minutes to make rolling easier.

Once chilled, trim the edges for neat sides, then cut the cake into 6 long strips, each about 2 inches (5 cm) wide.

Roll up the first strip and stand it upright on a serving plate. Wrap the next strip around it to form a spiral, continuing with the remaining strips until the entire cake is assembled.

Use a knife to smooth the top and reveal the layers. Refrigerate for about 2 hours or overnight to allow the cake to set.

Finally, pipe whipped cream decoratively on top and garnish with sugar-coated cranberries or red currants.

I really hope you’ll give this Vanilla Cranberry Vertical Layer Cake a try. It’s not the easiest cake to make, but it’s so rewarding, light, flavorful, and absolutely worth the effort. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other cranberry desserts you may like to try

If you like cranberries you may like to try this rich White Chocolate and Cranberry Tart filled with tangy cranberry sauce and white chocolate ganache. It is elegant, festive, and perfect for the holiday season.

This White Chocolate Cranberry Orange Layer Cake consists of soft cake layers with white chocolate frosting and cranberry orange sauce. It is bright, festive, and full of flavor.

This Easy Chocolate Cranberry Mousse Cake is made with a cocoa brownie topped with a tart cranberry mousse. Simple to make, creamy, and irresistibly festive.

YOU MAY ALSO LIKE:
Cranberry Pistachio Fudge without Sweetened Condensed Milk
Cranberry White Chocolate Meringue Roll 
Chocolate Cranberry Sugar Cookies
Cranberry Pistachio Snowball Cookies
15 Sweet and Savory Cranberry Recipes
Cranberry Orange Babka
Triple Chocolate Cranberry Mousse Cake
Cranberry Orange Cookies

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Vanilla Cranberry Vertical Layer Cake

This Vanilla Cranberry Vertical Layer Cake is one of the most impressive cakes for the fall and winter season. Soft vanilla sponge wrapped around a swirl of tangy cranberry sauce and light cream cheese frosting makes it truly eye-catching and irresistibly inviting. When I slice it, the vertical layers inside always feel like a little festive surprise.

Course Dessert

Cuisine American

Keyword cranberry, layer cake, vanilla, vertical cake

Prep Time 40 minutes minutes

Cook Time 12 minutes minutes

Freezing Time 40 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 10 servings

Calories 485kcal

Ingredients

Vanilla Sponge Cake

• 5 eggs , separated
• 1/2 cup (100g) sugar , divided
• 1 tsp (5g) vanilla extract
• 1 tsp (5g) vegetable oil
• 2/3 cup (80g) all-purpose flour
• 1/4 tsp (1g) baking powder
• 1/4 tsp (1g) salt

Cranberry Sauce

• 1 pound (500g) cranberries , fresh or frozen
• 1/2 cup (100g) sugar
• 2 tbsp (30ml) lemon juice

Sugar Syrup

• 1/3 cup (80ml) water
• 2 tbsp (30g) sugar
• 1/2 tsp (3g) vanilla extract

Cream Cheese Vanilla Frosting

• 10 oz (300g) cream cheese , at room temperature
• 1/2 cup (60g) powdered sugar
• 1¼ cup (300g) whipping cream (35% fat) , chilled
• 1 tsp (5g) vanilla extract

For Decoration

• whipping cream
• sugar-coated cranberries or red currants

Instructions

Prepare the vanilla sponge cake

• Preheat the oven to 350°F (180C). Grease and line a 12×16 inch (30x40cm) baking sheet with parchment paper. Set aside.
• Separate egg whites from yolks.
  
• Add 1/4 cup (50g) sugar and vanilla extract over the yolks and mix until creamy.
  
• Add flour and baking powder into the yolk mixture.
  
• Whisk to combine.
  
• Add salt to the egg whites. Whip whites until foamy.
  
• Gradually add ¼ cup (50g) sugar.
  
• Continue whipping until stiff peaks form.
  
• Gently and gradually fold the whites into the yolk mixture.
  
• Pour the batter into the prepared baking sheet.
  
• Spread the batter evenly.
  
• Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
  

Prepare the cranberry sauce.

• Place cranberries, sugar and lemon juice into a saucepan.
  
• Bring to a boil while stirring constantly.
  
• Simmer for about 10-15 minutes or until thickened.
  
• Sieve to remove any skins or seeds.
  
• Set aside to cool until ready to use.
  

Prepare the sugar syrup.

• In a saucepan, add the water and sugar.
  
• Boil for 3 minutes.
  
• Add vanilla extract and set aside to cool.
  

Prepare the cream cheese frosting.

• In a large bowl add cream cheese with powdered sugar and vanilla.
  
• Mix until incorporated.
  
• Add whipping cream.
  
• Continue mixing until stiff peaks form.
  

Assemble the cake.

• Invert the cake on a large baking sheet and remove the parchment paper.
  
• Brush the sponge cake with vanilla syrup.
  
• Spread the cranberry sauce over the sponge cake.
  
• Freeze for 20 minutes.
  
• Spread the frosting over the cranberry sauce.
  
• Freeze for 20 more minutes to be easier to handle.
  
• Trim the edges to get neat lines. Cut into 6 long strips, each about 2 inches (5cm) wide.
  
• Roll up the first strip.
  
• Place it upright on your serving plate.
  
• Then take the next strip and wrap it around the first to form a spiral.
  
• Keep adding the remaining strips the same way until you’ve used them all.
  
• Use a knife to smooth the top and reveal the layers
  
• Refrigerate the cake for about 2 hours or overnight to let it set.
• Pipe whipped cream on top of the cake.
  
• Garnish with some sugar-coated red currants or cranberries.
  

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 485kcal | Carbohydrates: 53.81g | Protein: 8.08g | Fat: 27.38g | Saturated Fat: 15.99g | Trans Fat: 0.013g | Cholesterol: 186mg | Sodium: 283mg | Potassium: 192mg | Fiber: 3.2g | Sugar: 40.57g | Vitamin A: 1103IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1.55mg

The post Vanilla Cranberry Vertical Layer Cake appeared first on Home Cooking Adventure.

The base of the cake features a moist and flavorful pumpkin batter, spiced with the warm aromas of cinnamon, nutmeg, ginger, and cloves. In the center lies a creamy, tangy layer of cream cheese filling that perfectly contrasts the sweet spiciness of the pumpkin. The cake is topped with a buttery crumble that provides a satisfyingly crisp texture in every bite.

This cake is easy to make with simple ingredients you likely already have in your pantry. For a decadent treat, you can serve it slightly warm with a dollop of whipped cream or a drizzle of salted caramel sauce. Go ahead and try it out and treat your friends, family, and yourself to this flavorful delight.

How to make pumpkin cream cheese crumb cake

Begin by preheating your oven to 350°F (180°C) and lining a 9-inch (23 cm) springform pan with parchment paper.

Next, prepare the crumble topping. In a medium bowl, mix together sugar, flour, salt, and cinnamon. Add melted butter and stir until the mixture becomes crumbly. Set it aside for later.

Move on to prepare the pumpkin cake batter. In a separate bowl, whisk together flour, salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. In another large bowl, whisk eggs with sugar and vanilla extract. Add oil and mix until smooth. Stir in pumpkin puree and buttermilk, then fold in the dry ingredients. Be careful not to overmix and set the batter aside.

Now, prepare the cream cheese filling. Combine softened cream cheese, sugar, egg, and vanilla extract in a bowl, mixing until smooth.

To assemble the cake, spread half of the pumpkin batter evenly in the prepared pan. Gently layer the cream cheese filling over it. Add the remaining pumpkin batter on top, spreading gently to cover. Sprinkle the crumble topping evenly over the surface.

Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.

Finally, dust the cooled cake with powdered sugar before serving.

Hope you will try this Pumpkin Cream Cheese Crumble Cake as I am sure it will become a seasonal favorite.  If you do, don’t forget to tag me on Instagram, would love to see how it turns out for you.  

Other pumpkin desserts you may like to try

Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling. This dessert will surely delight and impress all your guests and family.

This Pumpkin Cream Cheese Bundt Cake is incredibly moist, decadently rich, and packed with the warm, inviting flavors of fall.

This Marbled Chocolate Pumpkin Cheesecake is truly one of the finest pumpkin desserts you’ll ever experience. It features a perfectly crisp, chocolaty crust, a smooth and airy cream cheese pumpkin filling, and a stunning marbled chocolate topping.

YOU MAY ALSO LIKE:
Chocolate Pumpkin Mousse Cake
Pumpkin Cream Cheese Crumble Muffins
Chocolate Pumpkin Muffins
Chocolate Pumpkin Cake
Pumpkin Cream Cheese Brownies
Classic Pumpkin Roll
Pumpkin Dinner Rolls
Fluffy Pumpkin Flatbreads
Pumpkin Chocolate Marble Cake

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Pumpkin Cream Cheese Crumb Cake 

This delicious Pumpkin Cream Cheese Crumb Cake is the perfect fall dessert. With a beautiful combination of flavors and textures, this cake is ideal for cozy gatherings or as a show-stopping addition to your Thanksgiving table.

Course Dessert

Cuisine American

Keyword crumb cake, pumpkin, pumpkin cake, Thanksgiving

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 450kcal

Equipment

• 9-inch springform pan
• glass bowl
• hand mixer
• silicone spatula
• whisk
• sieve

Ingredients

Pumpkin Cake

• 2 eggs
• 2/3 cup (135g) light brown sugar
• 1/3 cup (75g) vegetable oil
• 1 cup (240g) pumpkin puree
• 2/3 cup (160g) buttermilk
• 1 tsp (5g) vanilla extract
• 2 cups (250g) all-purpose flour
• 1/2 tsp (3g) salt
• 2 tsp (6g) baking powder
• 1/2 tsp (3g) baking soda
• 1 tsp (3g) cinnamon
• 1/4 tsp (1g) ginger
• 1/4 tsp (1g) nutmeg
• Pinch of cloves

Cream Cheese Filling

• 10 oz (300g) cream cheese , room temperature
• 1 egg
• 2 tbsp (30g) sugar
• 1/2 tsp (3g) vanilla extract

Crumble Topping

• 2/3 cup (85g) all-purpose flour
• pinch of salt
• 1/4 cup (50g) brown sugar
• 1/4 tsp (1g) ground cinnamon
• 1/4 cup (56g) butter

  , melted

Instructions

• Preheat the oven to 350F (180C). Line a 9-inch (23cm) springform pan with parchment paper.

Prepare the crumble topping.

• In a medium bowl combine sugar with flour, salt and cinnamon.
  
• Add the melted butter and mix to combine.
  
• Set aside until ready to use.
  

Prepare the pumpkin cake batter.

• In a bowl, mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set aside.
  
• In a large bowl, whisk the 2 eggs with sugar and vanilla extract until well blended.
  
• Add oil and mix to combine.
  
• Add buttermilk and mix well.
  
• Add pumpkin puree and mix to combine. For pumpkin puree see the notes below.
  
• Stir in the flour mixture until combined.
  
• Don’t overmix. Set aside.
  

Prepare the cream cheese filling.

• In a medium bowl add the cream cheese with sugar, egg and vanilla extract and mix to combine.
  
• Set aside.
  

Assemble the cake.

• Add about half of the pumpkin cake batter into the pan and spread evenly.
• Gently, spread the cream cheese mixture on top.
  
• Spread the remaining half of the pumpkin cake batter.
  
• Sprinkle the crumble on top.
  
• Bake the cake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  
• Let the cake cool completely.
• Dust with powdered sugar and serve. Enjoy!
  

Video

Notes

For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use. 

Nutrition

Serving: 1 serving out of 10 | Calories: 450kcal | Carbohydrates: 50.7g | Protein: 8.2g | Fat: 24.4g | Saturated Fat: 10.7g | Cholesterol: 95mg | Sodium: 332mg | Potassium: 257mg | Fiber: 1.8g | Sugar: 22.8g | Calcium: 110mg | Iron: 3mg

The post Pumpkin Cream Cheese Crumb Cake  appeared first on Home Cooking Adventure.

For those who adore the pairing of chocolate and coconut, this layer cake is sure to win your heart. The coconut covering not only enhances the coconut taste but also introduces a delightful crunchy texture.

I kept the recipe for this cake easy and quick to prepare. You can also prepare it a day or two in advance and keep it refrigerated until serving.

Celebrate the season with our Chocolate Coconut Christmas Cake, a simple yet amazing treat that turns every moment into a sweet memory.

How to make chocolate coconut Christmas cake

Start by making the chocolatey coconut brownie layers. Heat your oven to 350F (180C) and prep three 8-inch (20cm) springform pans by greasing and lining them with parchment paper.

In a bowl, mix eggs, sugar, and a pinch of salt until it’s all nicely combined. Add in the oil and vanilla extract. Sift together flour and cocoa powder over the egg mixture, add the shredded coconut and mix to combine.

Divide this chocolaty batter into the prepared pans and bake for 9-10 minutes. Check with a toothpick – if it comes out clean or a little crumbly, you’re good. Let those brownie layers cool down.

Next, whip up the chocolate cream cheese frosting. Melt chocolate and a bit of coconut cream over bain-marie, then let it cool. In a big bowl, mix smooth cream cheese, powdered sugar, and vanilla or coconut extract. Stir in the melted chocolate and add whipping cream. continue mixing until it gets all fluffy.

Time to assemble the cake. Put one brownie layer on a plate, spread a third of the chocolate frosting. Add the second layer, do the same, and repeat with the third. Coat the whole cake with the remaining frosting. Coat the sides of the cake and the top with shredded coconut.

Refrigerate for at least 2 hours, or overnight. When it’s set, decorate the cake with sugary rosemary, coconut truffles, and chocolate sticks.

Other Christmas cakes you may like to try

This Chocolate Coconut Bûche de Noël is an impressive Christmas dessert, with a soft chocolate sponge cake filled with a white chocolate and mascarpone frosting enriched with a caramelized coconut for extra flavor and texture.

This Winter Cake is an impressive dessert perfect for winter holidays, and a great twist to the classic recipes. It features and almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream.

This Pistachio Raspberry Lime Mousse Cake is a delicate and elegant cake perfect for Christmas or New Year’s Eve with a delightful flavor and texture. 

YOU MAY ALSO LIKE:
Gingerbread Coconut Christmas Cake
Red Velvet White Chocolate Cheesecake
Raffaello Cake
Cranberry White Chocolate Tart – Christmas Cranberry Tart
White Chocolate Cranberry Orange Layer Cake
Raspberry Coconut Mousse Cake
Bounty Mousse Cake
Sour Cherry Chocolate Tonka Bean Christmas Cake
Croque en Bouche
Cranberry White Chocolate Meringue Roll
No-Bake White Chocolate Raspberry Pie
Christmas Chocolate Cookie Cups
Gingerbread Orange Cake Roll
Triple Chocolate Cranberry Mousse Cake
No-Bake Raspberry Yogurt Zebra Cake
10 Christmas Cakes
Red Velvet Cake
Cranberry Pistachio Fudge without Sweetened Condensed Milk
No-Bake Chocolate Biscuit Bûche De Noël (Yule Log)
10 Christmas Cookies

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Chocolate Coconut Christmas Cake

This magic Chocolate Coconut Christmas Cake is a delightful treat perfect for Christmas or New Year's Eve. This cake features moist decadent chocolate cake layers generously covered in creamy white chocolate and coconut frosting.

Course Dessert

Cuisine American

Keyword almond coconut cake, caramelized white chocolate, chocolate, Christmas, Christmas Cake

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 14 servings

Calories 538kcal

Equipment

• 8-inch springform pan
• glass bowl
• silicone spatula
• hand mixer
• offset spatula
• round serving platter
• pastry brush

Ingredients

Coconut Cocoa Brownies

• 3 eggs
• 1 cup (200g) sugar
• 1/2 tsp (2g) salt
• 3/4 cup (170g) vegetable oil
• 1 tsp (5g) vanilla extract
• 2/3 cup (80g) unsweetened cocoa powder
• 2/3 cup (80g) all-purpose flour
• 2/3 cup (50g) unsweetened shredded coconut

White Chocolate Coconut Frosting

• 6 oz (180g) white chocolate , small pieces
• 1/4 cup (60g) coconut milk
• 13 oz (360g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) coconut extract or vanilla extract
• 2 cups (480g) whipping cream (35% fat) , chilled
• 2/3 cup (50g) unsweetened shredded coconut

For coating

• unsweetened shredded coconut

For Decorating

• fresh rosemary
• coconut truffles
• chocolate sticks

Instructions

Prepare the cocoa coconut brownie layers.

• Preheat the oven to 350F (180C). Grease and line three 8-inch (20cm) springform pans with parchment paper.
• In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
• Sift the flour and cocoa powder and whisk to fully incorporate. Incorporate the shredded coconut.
• Divide the batter into the prepared pans.
• Bake for 9-10 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
• Let cool completely.

Prepare the white chocolate coconut frosting.

• Place chocolate and 1/4 cup (60g) coconut cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract or coconut extract and mix to combine. Mix in melted chocolate.
• Add whipping cream and mix until stiff peaks form.
• Incorporate the shredded coconut.

Assemble the cake.

• Place the first layer of cake onto a serving platter. Spread ⅓ of the chocolate frosting.
• Add the second layer of cake and spread another ⅓ of the chocolate frosting.
• Top with the third layer of cake. Spread the remaining frosting on top and edges of the cake. Smooth the top. Sprinkle shredded coconut on the top and sides of the cake.
• Refrigerate to set for at least 2 hours or even overnight.

How to make sugar-coated rosemary.

• In a small bowl slightly beat an egg white. Dip or brush the fresh rosemary spring with the egg white. Coat in granulated sugar.
• Transfer to a baking sheet lined with parchment paper. Let them dry slightly.
• Decorate the cake with sugar coated fresh rosemary, coconut truffles and chocolate sticks. Enjoy!

Video

Nutrition

Serving: 1 serving out of 14 | Calories: 538kcal | Carbohydrates: 36.9g | Protein: 8.2g | Fat: 42.2g | Saturated Fat: 21.3g | Cholesterol: 149mg | Sodium: 187mg | Potassium: 260mg | Fiber: 2.8g | Sugar: 27.1g | Calcium: 90mg | Iron: 3mg

The post Chocolate Coconut Christmas Cake appeared first on Home Cooking Adventure.

Whether you love the classic richness of chocolate, the fruity explosion of berries, or the subtle charm of coffee or caramel treats, our varied collection has something for everyone.

Perfect for birthdays, special occasions, and holiday tables, our collection of 30 unique layer cake recipes promises to add a touch of joy and sweetness to your celebrations.

Chocolate Layer Cake Recipes

Discover our chocolate layer cakes, rich, moist, and simply delightful. Perfect for any occasion or a sweet treat just for you.

Double Chocolate Layer Cake

This double chocolate layer cake is a chocolate lover's dream come true. With three layers of rich, moist chocolate cake, silky cream cheese and chocolate frosting this dessert is sure to satisfy any craving for something sweet. This double chocolate layer cake is a perfect dessert to serve on special occasions or holiday tables. Will surely be a hit with everyone who tries it.

Check out this recipe

Opera Cake

Opera Cake is a rich French Cake, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze.

Check out this recipe

Chocolate Strawberry Coffee Layer Cake

It may seem strange to mix coffee and strawberries, but if you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend's gathering.

Check out this recipe

Chocolate Vertical Layer Cake

This Chocolate Vertical Layer Cake is one of the most decadent cakes I’ve made, with a great symphony of flavors and textures. The cake is a perfect combination of moist chocolate sponge cake, apricot jam, mascarpone coffee frosting, and a crunchy, buttery biscuit base. It's coated in a creamy mascarpone frosting, topped with chocolate ganache, and decorated with chocolate shards.

Check out this recipe

Chocolate Rose Cake

Chocolate Rose Cake – this is by far a dessert for chocolate lovers only, rich, moist and chocolaty, it’s like getting to chocolate heaven indeed.

Check out this recipe

Chocolate Raspberry Cake

Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake that combines two classic favorites into one mouthwatering dessert. This dessert features a moist chocolate cake base that is filled with raspberries and creamy chocolate ganache.

Check out this recipe

Chocolate Medovik – Chocolate Honey Cake

Chocolate Medovik – the cake consists of eight honey cocoa layers filled with a cocoa cream filling and topped with chocolate glaze. The layers get softened by the filling and they simply melt in your mouth.

Check out this recipe

Chocolate Mocha Crepe Cake

If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert.

Check out this recipe

Chocolate Salted Caramel Cake

This Chocolate Salted Caramel Cake is a decadent rich cake, full of flavor and texture. Three layers of moist chocolate cakes, enriched with toasted pecans and filled with salted caramel sauce and a cream cheese caramel frosting, topped with a beautiful and impressive caramel sail. If you love salted caramel and chocolate, this cake is a dream come true. Serve each slice of cake with more caramel sauce for an unforgettable experience.

Check out this recipe

Chocolate Mocha Fault Line Cake with Chocolate Sail

This cake consists of three layers or moist chocolate cake with a cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.

Check out this recipe

Semi-Naked Pumpkin Chocolate Cake

Semi-naked pumpkin chocolate layer cake -three layers of moist flavorful pumpkin cake with lot of chocolate chunks inside, frosted with an easy cinnamon cream cheese frosting, topped with chocolate ganache and decorated with golden chocolate leaves.

Check out this recipe

Fruity Layer Cakes

Experience the burst of fruity bliss with our fruity layer cakes. Explore different fruity flavors from strawberries, lemon, blueberries, raspberries, pineapple, cherries or cranberries. Each slice is a fruity delight, moist and delicious, ideal for any occasion.

Strawberry Poppy Seed Layer Cake

This Strawberry Poppy Seed Layer Cake is a heavenly delight that will tantalize your taste buds and leave you craving for more. The cake consists of three luscious layers of moist and fluffy vanilla and lemon cake, dotted with vibrant poppy seeds. Each layer is generously spread with a  velvety cream cheese and white chocolate frosting and a homemade strawberry sauce.

Check out this recipe

White Chocolate Cranberry Orange Layer Cake

This White Chocolate Cranberry Orange Layer Cake is one of the most elegant and delicate cakes you can ever prepare. It is flavored with oranges and cranberries, making this cake so festive and perfect for celebrating Thanksgiving or Christmas.

Check out this recipe

Winter Cake – Christmas Cake

This Winter Cake is an impressive dessert perfect for winter holidays, that everybody will love, a great twist to the classic recipes. Almond biscuit crust at the bottom with two layers of moist white cake, filled with raspberry and red currants filling and topped with a delicious sweetened condensed milk buttercream. Beautifully decorated with fresh rosemary, fresh raspberries and red currants, cinnamon sticks and dusted with powdered sugar to get you into the holiday spirit.

Check out this recipe

Poppy Seed Blueberry Cake

This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness, creating a harmonious balance that will captivate your taste buds.

Check out this recipe

Blueberry Lemon Cake

Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream.

Check out this recipe

Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting

This Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting is a heavenly dessert you can prepare during the cherry season. The cake consists of two layers of rolled puff pastry sheets that are filled with fresh cherries and baked all together in a spiral, filled with a delightful caramelized white chocolate cream cheese frosting and topped with chocolate ganache and fresh cherries.

Check out this recipe

White Chocolate Pineapple Cake

This White Chocolate Pineapple Cake is a luscious and delicate dessert that is perfect for celebrating the arrival of spring and the upcoming Easter holiday.

Check out this recipe

Black Forest Cake

Black Forest Cake is the well known German cake, that is made with layers of chocolate sponge cake filled with whipped cream and kirsch soaked cherries, decorated with chocolate and more cherries.

Check out this recipe

White Chocolate Raspberry Crepe Cake

This White Chocolate Raspberry Crepe Cake is one of the most delicious ways of serving crepes, a decadent dessert made with about 25 crepes topped one upon the other, filled with homemade raspberry and white chocolate cream cheese fillings.

Check out this recipe

Raspberry Vanilla Cake

Raspberry Vanilla Cake is made with moist and tender vanilla layers, a refreshing and creamy Mascarpone frosting that pairs so well with the sweet and tart raspberry sauce and fresh raspberries on top.

Check out this recipe

Nutty Layer Cakes

Delight in nutty perfection with our nutty layer cake recipes. Packed with crunchy goodness and rich flavor, each slice is a nut lover’s dream. From Raffaello Cake, Ferrero Rocher Cake to Hummingbird or Walnut Cake, discover the joy of nuts in every bite.

Almond Coconut Cake (Raffaello cake)

This delicate and elegant Raffaello cake is made with an almond sponge cake, a white chocolate, mascarpone and coconut filling and topped with Raffaello Truffles, chopped almonds, chocolate curls and shredded coconut. It has a great texture and an amazing flavor

Check out this recipe

Hummingbird Cake

If you are looking for a unique and delicious dessert to impress your guests, I highly recommend giving this Hummingbird Cake a try. It is easy to make and promises to delight the palate of all those who taste it

Check out this recipe

Apple Walnut Caramel Cake

This Apple Walnut Caramel Cake is a mouthwatering rich dessert, full of flavor and texture, perfect for any time of the year. Soft and moist apple cake layers are topped with crunchy caramelized walnuts, filled with dulce de leche buttercream and topped with salted caramel sauce.

Check out this recipe

Ferrero Rocher Cake

If you like Ferrero Rocher truffles you will love this heavenly Ferrero Rocher cake inspired by their richness and flavor. The cake consists of chocolaty brownie layers, alternating with hazelnut meringue layers, filled with Nutella frosting and chocolate ganache, coated with toasted hazelnuts, and topped with an amazing chocolate glaze.

Check out this recipe

Caramel Carrot Cake

This incredible Caramel Carrot Cake recipe, with its two layers of moist carrot cake and delicious frosting, will leave your taste buds in heaven.

Check out this recipe

Other unique layer cake recipes

Explore a world of unique layer cakes beyond the ordinary. From the coffee-infused elegance of Tiramisu to the velvety richness of Red Velvet or Medovik Honey Cake, our collection offers a symphony of distinctive flavors sure to satisfy any sweet tooth.

Tiramisu Layer Cake

This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I’ve made so far and is simply heavenly.

Check out this recipe

Medovik – Russian Honey Cake

Medovik cake, also known as Russian Honey Cake, is a popular dessert that consists of layers of soft, honey cookie-like layers and creamy frosting. The cake is made with sour cream frosting and is a beloved treat in many countries, especially in Eastern Europe and Russia.

Check out this recipe

Red Velvet Cake

Red Velvet Cake – soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk.

Check out this recipe

Best Ever Refined Sugar Free Carrot Cake

I am glad to share with you this amazing Refined Sugar Free Carrot Cake as an alternative to the classic carrot cake, if for some reason you need to stay away from refined sugar but craving for delicious baked desserts.

Check out this recipe

Give these 30 unique layer cakes a try and savor the abundance of flavors. If you do, make sure to share the photos with me on Instagram. Would love to see how each of them turns out for you. Happy baking!

OTHER RECIPE COLLECTIONS:
20 Eggless Cake Recipes
10 Choux Pastry Recipes
30 Irresistible Custard Desserts
15 Cake Roll Recipes
35 Mouthwatering Gluten-Free Desserts
35 French Desserts
15 Delicious Coffee Desserts
15 Lemon Desserts
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
Coconut Recipes
25 Healthy Recipes
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
30 Must-Try Cheese Appetizers
10 Delightful Sweet Potato Recipes
50 Must-Try Fall Desserts
Easy 10 Breakfast Recipes
1 Minute Mug Cake Recipes: 6 ways
Top 10 Refined Sugar-Free Desserts
10 Nutella Recipes
10 Apple Recipes
20 Yogurt Desserts
30 Best Caramel Recipes

The post 30 Unique Layer Cake Recipes appeared first on Home Cooking Adventure.

The fresh strawberry sauce adds a refreshing burst of flavor, perfectly complementing the delicate crumb of the cake. The cream cheese lends a subtle tanginess, beautifully balanced by the richness of the white chocolate. The combination creates a luxurious and indulgent dessert.

Every bite of this cake is a true delight. The soft and tender cake layers mingle with the creamy strawberry sauce, creating a symphony of flavors that dance on your palate. The poppy seeds add a delicate crunch, adding a textural contrast that keeps every mouthful interesting. The frosting, with its rich and velvety consistency, provides a decadent finish to this dessert masterpiece.

How to make strawberry poppy seed layer cake

To prepare the strawberry poppy seed layer cake, start by making the poppy seed sponge cake. Then continue with the strawberry sauce and lemon sugar syrup to have time to cool. The next step is to prepare the cream cheese and white chocolate frosting and then assemble the cake. 

Prepare the poppy seed sponge cake

To prepare the poppy seed sponge cake, you start by preheating the oven to 340F (170C) and greasing an 8-inch (20 cm) pan, lining the bottom and sides with parchment paper.

Next, separate the egg whites from the yolks. In a medium bowl, mix the yolks with 1/3 cup (70g) of sugar and lemon zest until you achieve a creamy and pale yellow color. Add vanilla extract and baking powder, and mix to combine. Gradually mix in the oil and then add water.

Incorporate the flour and poppy seeds into the mixture, ensuring they are well combined. In a separate large bowl, mix the egg whites with salt until they become foamy. Gradually add the remaining 1/3 cup of sugar and continue mixing until stiff peaks form.

Gently fold a spoonful of the whipped egg whites into the yolk mixture, and then gently fold the yolk mixture into the whipped whites. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool for about 10-15 minutes. Remove it from the pan, invert it, and cool it completely on a rack.

Prepare the lemon sugar syrup

While the cake cools, prepare the lemon sugar syrup by adding water, sugar, and lemon juice to a saucepan and boiling for 3 minutes. Set it aside to cool.

Prepare the strawberry sauce

In another saucepan, add strawberries, sugar, and cornstarch to prepare the strawberry sauce. Bring it to a boil and let it simmer for 5 minutes until it thickens. Allow it to cool.

Prepare the white chocolate cream cheese frosting

For the white chocolate cream cheese frosting, place white chocolate and ¼ cup of cream into a heatproof bowl. Melt it over low heat in a pan with simmering water and let it cool to room temperature. In a large bowl, mix cream cheese until it becomes smooth. Add powdered sugar and vanilla extract and mix to combine. Then, mix in the melted chocolate and set the frosting aside. Add whipping cream and continue mixing until stiff peaks form.

Assemble the strawberry poppy seed layer cake

To assemble the cake, divide the sponge cake into 3 layers. Add a bit of frosting in the middle of a serving platter and place the first layer of cake on top. Soak the cake with about a third of the lemon sugar syrup. Spread up to ⅓ of the white chocolate cream cheese frosting evenly. Gently spread the strawberry sauce over the frosting, leaving a ½-inch (1cm) border.

Place the second layer of cake on top. Soak it with lemon sugar syrup, spread up to ⅓ of the frosting, and spread the remaining strawberry sauce on top. Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides of the cake with the remaining frosting.

Refrigerate the cake to set for several hours or overnight. Once set, decorate the cake as desired, such as by piping the remaining frosting, adding strawberry halves, and sprinkling poppy seeds. 

Whether you’re celebrating a special occasion or simply treating yourself to an extraordinary dessert, the Strawberry Poppy Seed Layer Cake is sure to captivate your senses. Its combination of fresh strawberries, delicate poppy seed sponge cake, and the creamy elegance of cream cheese and white chocolate frosting will leave an unforgettable impression on your taste buds. With each slice, you’ll experience a little slice of heaven that will transport you to a world of pure culinary delight.

Hope you will try this amazing cake and if you do make sure to share the photos with me on Instagram. Enjoy!

Other layer cakes you may like to try

Experience the perfect harmony of flavors with our Poppy Seed Blueberry Lemon Cake. This delectable treat features a moist lemon-infused cake layered with bursts of juicy blueberries and a delightful crunch from poppy seeds.

This Strawberry Lemon Layer Cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. The cake is so light and refreshing and is simply bursting with summer flavor. 

If you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend’s gathering.

This delectable White Chocolate Pineapple Cake is a delicate dessert that is perfect for any occasion. It is consisting of a bottom layer of almond crispy biscuit, followed by three layers of fluffy vanilla sponge cake that are soaked in pineapple juice, then filled with heavenly white chocolate and cream cheese frosting and delectable pineapple jelly. The result is a cake that simply melts in your mouth.

YOU MAY ALSO LIKE:
Double Chocolate Layer Cake
White Chocolate Cranberry Orange Layer Cake
Chocolate Layer Cake
Tiramisu Layer Cake
Best Ever Refined Sugar Free Carrot Cake
Lamington Cake
Chocolate Raspberry Cake
Blueberry Lemon Cake
Strawberry Layer Cake
Opera Cake
Raffaello Cake
Berry Cream Cheese Mousse Cake

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Strawberry Poppy Seed Layer Cake

This Strawberry Poppy Seed Layer Cake is a heavenly delight that will tantalize your taste buds and leave you craving for more. The cake consists of three luscious layers of moist and fluffy vanilla and lemon cake, dotted with vibrant poppy seeds. Each layer is generously spread with a  velvety cream cheese and white chocolate frosting and a homemade strawberry sauce.

Course Dessert

Cuisine American

Keyword poppy seed cake, strawberry, summer cake

Prep Time 1 day day 40 minutes minutes

Cook Time 39 minutes minutes

Total Time 1 day day 1 hour hour 19 minutes minutes

Servings 14 servings

Calories 512kcal

Equipment

• 8-inch (20cm) round pan

Ingredients

Poppy Seed Sponge Cake

• 4 eggs , separated
• 2/3 cup (140g) sugar , divided
• Lemon zest of a lemon
• 1 tsp (5g) vanilla extract
• 3 fl oz (90ml) vegetable oil
• 3 fl oz (90ml) water
• 1 ⅔ cup (200g) flour
• 2 tsp (8g) baking powder
• 1/2 cup (60g) poppy seeds
• 1/4 tsp (1g) salt

Lemon Sugar Syrup

• 2/3 cup (160ml) water
• 4 tbsp (60g) sugar
• Juice from one lemon

Strawberry Sauce

• 9 oz (250g) strawberries, fresh or frozen
• 1/3 cup (70g) sugar
• 1 tbsp (15ml) lemon juice
• 1 tbsp (8g) cornstarch

White Chocolate Cream Cheese Frosting

• 6 oz (180g) white chocolate , small pieces
• 1/4 cup (60g) whipping cream
• 13 oz (360g) cream cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 cups (480g) whipping cream (35% fat) , chilled

For Decoration

• fresh strawberries
• poppy seeds
• remaining frosting

Instructions

Prepare the poppy seed sponge cake.

• Preheat the oven to 340F (170C). Grease and line the bottom of an 8-inch (20 cm) pan with parchment paper.
• Separate whites from yolks.
• In a medium bowl mix yolks with 1/3 cup (70g) sugar, lemon zest and vanilla extract, until creamy and pale yellow colored. Add baking powder and mix to combine. Gradually mix in oil and then add water.
• Incorporate flour and poppy seeds.
• In a large bowl mix egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) sugar. Continue mixing until stiff peaks form.
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
• Pour the batter into the prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Let it cool for about 10-15 minutes. Remove from the pan, invert and cool completely on a rack.

Prepare the lemon syrup.

• In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
• Set aside to cool.

Prepare the strawberry sauce.

• In a saucepan add the strawberries, sugar, lemon juice and cornstarch.
• Bring to a boil and let it simmer for 5 minutes until thickens. Allow to cool.

Prepare the white chocolate cream cheese frosting.

• Place white chocolate and ¼ cup cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
• Add whipping cream and continue mixing until stiff peaks form.

Assemble the cake.

• Divide the sponge cake into three layers.
• Add a bit of frosting in the middle of a serving platter and place the first layer of cake.
• Soak the cake with about a third of lemon sugar syrup.
• Spread evenly with up to ⅓ of white chocolate cream cheese frosting.
• Gently spread strawberry sauce over the frosting, leaving a ½-inch (1cm) border.
• Add the second layer of cake. Soak with lemon sugar syrup, spread up to ⅓ of the frosting and spread the remaining strawberry sauce on top.
• Add the last layer of cake and soak it with lemon sugar syrup. Cover the top and sides with the remaining frosting.
• Refrigerate to set for several hours or overnight.
• Decorate the cake as desired. You can pipe the remaining frosting and add strawberry halves and poppy seeds. Enjoy!

Video

Nutrition

Serving: 1 serving out of 14 | Calories: 512kcal | Carbohydrates: 46g | Protein: 7.4g | Fat: 34.3g | Saturated Fat: 17.4g | Cholesterol: 121mg | Sodium: 148mg | Potassium: 231mg | Fiber: 0.9g | Sugar: 32.1g | Calcium: 169mg | Iron: 2mg

The post Strawberry Poppy Seed Layer Cake appeared first on Home Cooking Adventure.

Bursting with flavor from the infusion of tangy lemon juice and luscious blueberry sauce, it’s a combination that brings an abundance of zesty and vibrant notes. Complemented by a velvety smooth vanilla cream cheese frosting, this cake is an absolute showstopper, ideal for brunches or charming garden gatherings.

How to make poppy seed blueberry cake

The recipe for this cake is very easy and straightforward.

Start by making the poppy seed cake. In a bowl, mix together all the dry ingredients, and set aside. Separate the whites from yolks. In another bowl, using a hand mixer, beat the egg whites until stiff peaks form and set aside. Using a hand mixer, mix the sugar and the egg yolks until light and pale. Add in the water, one tablespoon at a time, and mix until incorporated. Add in the dry ingredients. Mix until incorporated. Using an off-set spatula, gently fold in the beaten egg whites into the cake batter. Line a 6-inch (15 cm) cake pan with parchment paper. Bake for about 30-40 minutes at 350F (180C), or until a toothpick inserted comes out clean. Allow to cool completely.

Make the lemon syrup by adding the water, sugar and lemon juice in a saucepan and let boil for 3 minutes.

Make the blueberry sauce. In a saucepan add the blueberries, sugar and cornstarch. Bring to a boil and let it simmer for 5 minutes. Allow to cool.

Make the vanilla cream cheese frosting by mixing the cream cheese with powdered sugar and vanilla extract, using a hand mixer, until stiff peaks form.

How to assemble the cake

After the cake is cooled, you can start assemble it. Take the poppy seed cake and cut three evenly horizontal layers. Place one layer of cake over a serving platter and put a 6 inch (15 cm) cake ring around it and an acetate sheet between the cake layer and the cake ring. This will help the cake to stay still.

Using a brush, gently apply 3-4 tablespoons of lemon syrup over the cake layer. With a spatula, spread evenly about 1 cup of vanilla cream cheese over the cake layer. Add 3-4 tablespoons of blueberry sauce over the cream cheese.

Add the second layer of cake and repeat the previous 3 steps. Finish with the third layer of cake and apply 3-4 tablespoons of lemon syrup. Spread the remaining vanilla cream cheese on top. Decorate with fresh blueberries, mint leaves and lemon zest. 

Whether you enjoy it as an indulgent dessert or as a centerpiece for a memorable gathering, this Poppy Seed Blueberry Cake promises an unforgettable experience that will have you savoring each bite, and eagerly sharing the joy with those around you. Hope you will try it out and make sure to share the photos with me on Instagram if you do. Enjoy!

Other blueberry desserts you may like to try

Indulge in the ultimate dessert experience with our No-Bake White Chocolate Blueberry Lemon Cheesecake. This heavenly treat combines the creaminess of white chocolate with the refreshing tang of blueberries and zesty lemon. With no oven required, you can relish every decadent bite of this luscious cheesecake without any hassle.

Delight in a classic with a twist – our Blueberry Lemon Bundt Cake. This stunning cake features a moist crumb that boasts a harmonious combination of zesty lemon and plump blueberries. Baked to perfection in a charming bundt shape, it offers a visually appealing presentation that is as delightful as its taste.

Indulge in the ultimate summertime treat with our Blueberry Lemon Cake, a delightful and refreshing dessert that will tantalize your taste buds. This cake features three layers of buttery blueberry cake, each one bursting with vibrant lemon flavor. To enhance the lusciousness, we’ve filled it with a delicate lemon Swiss meringue buttercream that is sure to capture your heart.

YOU MAY ALSO LIKE:
Easy Blueberry Muffins
1 Minute – Blueberry Lemon Mug Cake
Ricotta Blueberry Pancakes
Raw Vegan Zebra Cake
Strawberry Poppy seed Layer Cake
Blueberry Cheesecake

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Poppy Seed Blueberry Cake

This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness, creating a harmonious balance that will captivate your taste buds.

Course Dessert

Cuisine American

Keyword blueberry, blueberry cake, lemon, poppy seed cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 7

Calories 530kcal

Author Medana

Ingredients

Makes a 6-inch (15cm) round cake

Poppy seed cake

• 1/2 cup + 1 tbsp (120g) sugar
• 2 eggs , separated
• 1 cup + 2 tbsp (150g) flour
• 1/2 tsp (2g) baking powder
• One pinch of salt
• 1/4 cup (60ml) water
• 4 tbsp (40g) poppy seeds
• Zest from one organic lemon

Lemon Syrup

• 1/2 cup + 2 tbsp (150ml) water
• 4 tbsp (60g) sugar
• Juice from one lemon

Blueberry Sauce

• 5 oz (150g) blueberries . fresh or frozen
• 4 tbsp (60g) sugar
• 2 tsp (5g) cornstarch

Vanilla Cream Cheese Frosting

• 1 pound (450g) cream cheese
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract

Instructions

Prepare the poppy seed cake.

• Preheat the oven to 350F (180C). Line a 6-inch (15 cm) cake pan with parchment paper.
• Separate the whites from the yolks.
• In a bowl mix together all the dry ingredients, set aside.
• In another bowl, using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
• In a large bowl, using a hand mixer, mix together the sugar and the egg yolks until light and pale.
• Add in the water, one tbsp at a time and mix until incorporated.
• Add in the dry ingredients. Mix until incorporated.
• Using an off-set spatula, gently fold in the beaten egg whites into the cake batter.
• Pour the batter into the prepared pan and bake for about 30-40 mins, or until a toothpick inserted comes out clean.
• Allow to cool completely.

Prepare the lemon syrup.

• In a saucepan add the water, sugar and lemon juice and boil for 3 minutes.
• Set aside to cool.

Prepare the blueberry sauce.

• In a saucepan add the blueberries, sugar and cornstarch.
• Bring to a boil and let it simmer for 5 minutes. Allow to cool.

Prepare the vanilla cream cheese frosting.

• In a large bowl add the cream cheese with powdered sugar and vanilla extract.
• Mix with a hand mixer until stiff peaks form.

Assemble the cake.

• Take the poppy seed cake and cut three evenly horizontal layers.
• Place one layer of cake over a serving platter and put a 6-inch (15cm) cake ring around it and an acetate sheet between the cake layer and the cake ring.
• Using a brush, gently apply 3-4 tbsp of lemon syrup over the cake layer.
• Using a spatula, spread evenly about 1/2 cup (120g) of vanilla cream cheese over the cake layer.
• Add 3-4 tbsp of blueberry sauce over the cream cheese.
• Add the second layer of cake and repeat steps 3, 4 and 5.
• Finish with the third layer of cake and apply 3-4 tbsp of lemon syrup.
• Spread the remaining vanilla cream cheese on top.
• Decorate with fresh blueberries, mint leaves and lemon zest. Enjoy!

Nutrition

Serving: 1 serving out of 7 | Calories: 530kcal | Carbohydrates: 66g | Protein: 9.9g | Fat: 26.6g | Saturated Fat: 14.9g | Cholesterol: 117mg | Sodium: 211mg | Potassium: 185mg | Fiber: 1.8g | Sugar: 45.6g | Calcium: 145mg | Iron: 3mg

The post Poppy Seed Blueberry Cake appeared first on Home Cooking Adventure.

Here you will find coffee desserts in various forms, including layer cakes, cheesecakes, cake rolls, mousse cakes, pies and cupcakes. Each of these recipes is bursting with coffee flavor in a unique and deligtful way.

Tiramisu Cakes

One of the most popular coffee desserts is the Classic Tiramisu which originated in Italy. It is easy to make and consists of layers of ladyfingers soaked in coffee filled with a creamy mixture of mascarpone cheese, eggs, sugar, and liqueur. Tiramisu has become a favorite dessert all over the world.

Tiramisu

Nothing goes better in a hot summer day than a chilled dessert. Tiramisu is one of these irresistible desserts that is so easily to put together and requires no cooking.It is rich and fluffy, literally melts in your mouth. No wonder why everybody loves it that much.

Check out this recipe

Here you can also find some variations to the classic Tiramisu like this amazing Tiramisu Cake. The cake consists of four layers of vanilla sponge cake soaked in espresso and Marsala wine filled with a creamy and smooth Mascarpone frosting.

Tiramisu Layer Cake

This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I’ve made so far and is simply heavenly.

Check out this recipe

This No-Bake White Chocolate Tiramisu Cheesecake has a ladyfinger and coffee crust, a Mascarpone and white chocolate filling, and a coffee-soaked ladyfinger layer insert.

No-Bake White Chocolate Tiramisu Cheesecake

This No-Bake White Chocolate Tiramisu Cheesecake is a great summer dessert, with an amazing flavor and texture. It is an eggless no-bake Tiramisu cake that looks and tastes amazing. A coffee ladyfinger crumb crust, a creamy Mascarpone white chocolate filling, and a layer of coffee and Marsala wine dipped ladyfingers insert.

Check out this recipe

Chocolate and Coffee Desserts

Another popular coffee dessert is one that combines the rich flavors of chocolate and coffee. One of our favorites is the well-known French dessert, Opera Cake. This cake is both visually stunning and delicious. It features layers of almond sponge cake, coffee buttercream, and chocolate ganache, creating a perfect balance of flavors and textures.

Opera Cake

Opera Cake is a rich French Cake, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze.

Check out this recipe

This Flourless Chocolate Cake with Coffee Mousse is one of the most appreciated cakes from my website. This gluten-free cake features a dense, fudgy chocolate base topped with a light and airy coffee mousse, creating a perfect balance of flavors and textures.

Flourless Chocolate Cake with Coffee Mousse

The flourless chocolate cake at the base is rich, chocolaty, dense and fudgy while the coffee mousse on top is full of aroma, soft and airy. Chocolate and coffee have always made such a great pair and in this form it is absolutely heavenly.

Check out this recipe

For a unique coffee and chocolate dessert you may like to try this decadent Chocolate Mocha Fault Line Cake with Chocolate Sail or this Chocolate Vertical Layer Cake, Chocolate Mocha Hurricane Swiss Roll or this Coffee Walnut Mousse Cake.

Chocolate Mocha Fault Line Cake with Chocolate Sail

This cake consists of three layers or moist chocolate cake with a cream cheese mocha filling and a bit of crunch from the crushed coffee beans and small pieces of chocolate, coated in a delicious sweetened condensed milk buttercream. For the fault line coffee beans and chocolate are used and the top is decorated with an impressive chocolate sail, everything enhanced with edible gold paint.

Check out this recipe

Chocolate Vertical Layer Cake

This Chocolate Vertical Layer Cake is one of the most decadent cakes I’ve made, with a great symphony of flavors and textures. The cake is a perfect combination of moist chocolate sponge cake, apricot jam, mascarpone coffee frosting, and a crunchy, buttery biscuit base. It's coated in a creamy mascarpone frosting, topped with chocolate ganache, and decorated with chocolate shards.

Check out this recipe

Chocolate Mocha Hurricane Swiss Roll

The cake roll not only has this amazing hurricane effect it is also a delightful treat, consisting of a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards bring a bit of texture and create an irresistible dessert.

Check out this recipe

If you like coffee and chocolate desserts in combination with various fruits you may like to try this decadent Chocolate Strawberry Coffee Layer Cake or these amazing Pumpkin Mocha Cupcakes with Toasted Meringue and this easy to make German Mocha Mole Cake made with fresh bananas.

Chocolate Strawberry Coffee Layer Cake

It may seem strange to mix coffee and strawberries, but if you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend's gathering.

Check out this recipe

German Mocha Mole Cake – Maulwurfkuchen

This German Mocha Mole Cake is made with a chocolate cake, filled with bananas, mocha whipped cream with chocolate, and coated into chocolate cake crumbs. 

Check out this recipe

Pumpkin Mocha Cupcakes with Toasted Meringue

Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes. Textures of pumpkin spice crust , moist chocolate cake and light and fluffy toasted meringue, mingle in this dessert in surprising ways, making this a delightful experience for your taste buds. Coffee notes bring in a more complex flavor to these cupcakes without being too overpowering.

Check out this recipe

If you are in search for no-bake coffee and chocolate desserts you must try these amazing recipes for Chocolate Mocha Crepe Cake and No-Bake Chocolate Biscuit Mocha Mousse Cake. Both are really easy to prepare and a great way to satisfy your sweet tooth.

Chocolate Mocha Crepe Cake

If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert.

Check out this recipe

No-Bake Chocolate Biscuit Mocha Mousse Cake

This amazing no-bake dessert, Chocolate Biscuit Mocha Mousse Cake has a delightful chocolate rum biscuit cake at the bottom, with a mocha Mascarpone mousse and a layer of chocolate ganache on top.

Check out this recipe

Caramel Coffee Desserts

Caramel coffee cakes are a delectable dessert that combines the rich flavor of coffee with the sweet caramel. This Walnut Caramel Mirror Cake is an elegant mousse cake you can try. It combines the nutty crunch of walnuts with the rich, flavors of coffee and caramel. This cake is sure to impress with its intricate flavors and textures. It is perfect for special occasions or as a luxurious treat.

Walnut Caramel Mirror Cake

This Walnut Caramel Mirror Cake consists of a walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts and a mascarpone and coffee mousse on top. The cake is coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.

Check out this recipe

For a no-bake caramel and coffee dessert try this amazing Banoffee Pie. This classic dessert features a buttery biscuit base topped with a layer of creamy caramel, fresh bananas, and a generous dollop of coffee-infused whipped cream. The result is a mouth-watering dessert that perfectly balances sweetness and bitterness. It is a must-try for coffee and dessert lovers alike.

Banoffee Pie

Banoffee Pie – delicious biscuit crust, caramel and flavored ripe bananas for filling, topped with coffee flavored whipped cream and crispy chocolate curls.

Check out this recipe

These 15 coffee desserts offer a delicious way to indulge in the rich flavor of coffee. They are perfect for any occasion and a delightful treat for coffee lovers of all ages. With so many variations and options to choose from, here you can find a coffee dessert for everyone.

Let me know if you try any of these amazing coffee desserts. Tag me on Instagram if you try them out, and wish you enjoy them as much as we did.

OTHER RECIPE COLLECTIONS:
20 Yogurt Desserts
10 Choux Pastry Recipes
30 Irresistible Custard Desserts
15 Cake Roll Recipes
35 Mouthwatering Gluten-Free Desserts
35 French Desserts
20 Eggless Cake Recipes
15 Lemon Desserts
20 Baked Cheesecake Recipes
15 No-Bake Cheesecake Recipes
Coconut Recipes
25 Healthy Recipes
20 Muffin Pan Recipes
40 Best Back-to-School Recipes
35 Strawberry Desserts
Easy 10 Breakfast Recipes
1 Minute Mug Cake Recipes: 6 ways
Top 10 Refined Sugar-Free Desserts
10 Nutella Recipes
10 Apple Recipes

The post 15 Delicious Coffee Desserts appeared first on Home Cooking Adventure.

How to prepare Ding Dong Cake

The recipe for this cake is really easy and quite quick to prepare. First, prepare the chocolate cake layers and vanilla pastry cream.

Prepare the moist chocolate cake layers for Ding Dong Cake 

For this, you don’t even need a stand mixer or hand mixer. You simply need a whisk and a large bowl. Whisk together the egg with sugar, oil, and vanilla extract. Add the buttermilk and whisk well to combine. Add the dry ingredients and the hot coffee and mix until well incorporated. The consistency of this batter is quite runny and results in a moist and rich chocolate cake. If you don’t want to use hot coffee you can replace it with hot water, though I highly recommend using coffee as it enhances the chocolate flavor. 

Divide the batter evenly into two 8-inch greased pans and cook for about 20-25 minutes until a toothpick inserted into the center comes out clean. 

Prepare the vanilla pastry cream

While the cake layers are baking, you can prepare the vanilla pastry cream so it has time to cool before preparing the filling. For this, you have to mix the egg yolks with sugar, salt, flour, and cornstarch. Bring the milk to a simmer and gradually pour over the egg yolk mixture. Return to heat and cook until thickens. Add vanilla extract and mix to combine. Cover with plastic wrap and let cool to room temperature. 

Soak gelatin powder in cold water and dissolve over low heat. Pour the gelatine over the vanilla pastry cream and mix to combine. Gently fold in the whipped cream. Now you can assemble the cake. 

Assemble the Ding Dong cake

For assembling turn the cake onto a serving platter and place a cake ring around it. I like to line my cake ring with an acetate sheet for easier removal. Pour the vanilla filling and smooth the top. Add the second layer of chocolate cake and refrigerate for 4-6 hours or even overnight to set. 

Prepare the ganache by melting high-quality chocolate with whipping cream and spread evenly on top of the cake. This chocolate ganache is creating a velvety and luxurious topping that will make your taste buds sing. It adds an extra layer of richness and depth to the cake, making it a truly indulgent dessert.

Refrigerate the cake to set the ganache for about 30 minutes. The combination of these flavors and textures is simply irresistible. Decorate the cake as desired and enjoy. 

One of the best things about Ding Dong cake is its versatility. You can make it in different sizes and shapes. You can also play with the flavors by adding different extracts, spices, or even fruits. Also, you can even switch up the filling by adding different flavors of cream. 

I would love for you to try this recipe and taste for yourself just how delicious it is. It is easy to make and perfect for any special occasion or just as a treat for yourself. If you do, don’t forget to tag me on Instagram. Would love to see how it turned out for you.

Other Chocolate Layer Cakes you may like

If you are in search of chocolate layer cakes you may also like to try this delightful Chocolate Mocha Fault Line Cake with three layers of moist chocolate cake with mocha cream cheese frosting.

This Double Chocolate Layer Cake is a chocolate lover’s dream come true. With three layers of rich, moist chocolate cake, silky cream cheese and chocolate frosting this dessert is sure to satisfy any craving for something sweet.

This Chocolate Norwegian Cake is absolutely delightful and looks really impressive. The texture of the cake is truly an amazing experience for your taste buds with the crispy meringue and toasted almonds in combination with chocolate sponge cake and the silky custard chocolate filling.

YOU MAY ALSO LIKE:
Chocolate Strawberry Coffee Layer Cake
Chocolate Raspberry Cake
Vertical Layer Cake
Chocolate Layer Cake
Rose Cake
Chocolate Salted Caramel Cake

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Ding Dong Cake – Moist Chocolate Cake with Vanilla Cream Filling

Ding Dong cake is a delightful dessert that is sure to impress. It is rich, decadent, and indulgent, making it the perfect treat for any special occasion or simply to satisfy your sweet tooth.

Course Dessert

Cuisine American

Keyword chocolate, chocolate cake, ding dong cake

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 377kcal

Ingredients

Chocolate Layer Cakes

• ¾ cup + 2 tbsp (110g) all-purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1 tsp (6g) baking soda
• 1/2 tsp (3g) salt
• 1 cup (200g) sugar
• 1 egg
• 1/4 cup (60g) vegetable oil
• 1/2 cup (120g) buttermilk
• 1 tsp (5g) vanilla extract
• 1/2 cup (120ml) hot coffee

Vanilla Pastry Cream Filling

• 2 cups (480ml) milk
• 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch
• 1 tbsp (10g) flour
• 3 egg yolks
• pinch of salt
• 2 tsp (10g) vanilla extract
• 1 ¼ cup (300g) whipping cream
• 2 tsp (6g) gelatin powder
• 2 tbsp (30ml) cold water

Chocolate Ganache

• 3.5 oz (100g) semisweet chocolate
• 3.5 oz (100g) whipping cream

Instructions

Prepare chocolate cake layers.

• Preheat the oven to 350F (180C). Grease with butter and line with parchment paper two 8-inch (20 cm) round cake pans.
• In a large bowl whisk together the flour, cocoa powder, baking soda, and salt.
• In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine. The batter will have a runny consistency.
• Pour the batter evenly into the prepared pans.
• Bake for about 20-25 minutes until a toothpick inserted into the center comes out clean or with a few crumbs attached.
• Let pans cool on a cooling rack for 10-15 minutes.
• Remove the cakes from the pan and let them cool completely.

Prepare the vanilla pastry cream.

• Place milk in a medium saucepan and bring to a simmer.
• Meanwhile, whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.
• Gradually add milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
• Remove from heat and add vanilla extract.
• Pour the cream into a clean bowl, cover it with plastic wrap, and press it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.

Prepare the vanilla filling.

• Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.
• In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.

Assemble the cake.

• Turn one cake onto a serving platter.
• Place a cake ring around the cake and line it with an acetate sheet.
• Pour the filling over the cake and smooth the top. Add the second layer of cake.
• Cover and refrigerate for 4-6 hours or even overnight.

Prepare the chocolate ganache.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Spread it evenly over the cake.
• Refrigerate for another 30 minutes before serving.
• Decorate with chocolate decorations and enjoy!

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 377kcal | Carbohydrates: 45.8g | Protein: 5.9g | Fat: 20.8g | Saturated Fat: 10.3g | Cholesterol: 107mg | Sodium: 285mg | Potassium: 179mg | Fiber: 1.9g | Sugar: 32.2g | Calcium: 100mg | Iron: 1mg

The post Ding Dong Cake – Moist Chocolate Cake with Vanilla Cream Filling appeared first on Home Cooking Adventure.

How to prepare this Chocolate Strawberry Coffee Layer Cake

This cake has 5 components, it may seem intimidating, but all the steps are simple and straightforward. I recommend doing the coffee cake and chocolate cremeux a day ahead, so you do not have to do too many things in one day. 

How to make the milk chocolate cremeux

Start by making the milk chocolate cremeux. This is a very smooth and creamy custard, it needs to sit in the fridge to set, for at least 4 hours or overnight. For this, you’ll need a cooking thermometer and a hand blender.

Hydrate the gelatine in cold water. Bring to a simmer the first whipping cream. Meanwhile, mix the egg yolk and sugar until pale. Pour the hot whipping cream into the egg yolk mixture and return it to the stove. Keep mixing on low heat until the temperature reaches 179 F (82 C). Be careful not to let the temperature go higher. Remove from the stove and add in the gelatine, mix until the gelatine melted. Then add the milk chocolate and mix with a hand blender. Cover it with foil and put it in the fridge. After chilling and set, add the remaining cream and stir vigorously until you obtain a shiny custard.

How to prepare the chocolate coffee cake layers

Now you can prepare the coffee cake. The ingredients are for a 5.9 inches (15 cm) cake pan. Start by mixing the oil, egg, and sugar. Add in the buttermilk, add in all the dry ingredients, and mix until combined. At the end add the strong hot coffee. The batter will be runny, don’t worry, it is the right way to be. Bake at 35oF (180C), for about 40 mins, depending on the oven. Leave the cake in the pan to cool, then you can cut it into three evenly horizontal layers.

How to prepare the strawberry jam and syrup

While the cake is in the oven, you can prepare the strawberry jam and syrup. For making the jam, simply put all the ingredients in a saucepan and let them boil for 5 minutes until you get a thick mixture. For the coffee liqueur syrup, boil the water and sugar for 5 minutes and remove them from the stove, then add the coffee liqueur. You can leave out the liqueur if you don’t like it or replace it with just coffee.

How to prepare the coffee cream

You can make the coffee cream right before you assemble the cake. First, you need to lightly beat the chocolate cremeux, until it becomes soft and shiny. Then, in a large bowl, using a hand mixer, mix together the cream cheese, whipping cream, powdered sugar, instant coffee and chocolate cremeux until soft peaks form. The cream will be a little soft but it will set once the cake stays in the fridge. Refrigerate the cake for at least 4 hours. I recommend leaving it in the fridge overnight because the flavors will have time to infuse properly.

Decorate the cake as desired using fresh strawberries, chocolate and chocolate-covered coffee beans.

Hope you will try this amazing Chocolate Strawberry Coffee Layer Cake. Tag me on Instagram if you do and enjoy it as much as we did.

Other chocolate coffee layer cakes you may like

If you like chocolate and coffee combinations you might also like to try this Chocolate Mocha Fault Line Cake. It consists of three layers of moist chocolate cake with cream cheese mocha filling, coated in a delicious sweetened condensed milk buttercream. This Chocolate Vertical Layer Cake consists of moist chocolate sponge cake filled with apricot jam and mascarpone coffee frosting, topped on a buttery biscuit base, everything coated in Mascarpone frosting and chocolate ganache. For a no-bake chocolate and coffee cake try this delightful Chocolate Mocha Crepe Cake that is very easy to prepare and has an amazing flavor. Let’s don’t forget about the amazing French dessert, Opera Cake which is known worldwide and is much appreciated by everyone.

YOU MAY ALSO LIKE:
Flourless Chocolate Cake with Coffee Mousse
Tiramisu Cake
No-Bake Chocolate Biscuit Mocha Mousse Cake
Chocolate Mocha Hurricane Swiss Roll

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Chocolate Strawberry Coffee Layer Cake

It may seem strange to mix coffee and strawberries, but if you want a bold, decadent, grown-up cake, this Chocolate Strawberry Coffee Layer Cake is the one. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend's gathering.

Course Dessert

Cuisine American

Keyword chocolate, coffee, layer cake, strawberry

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Chilling time 4 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8

Calories 526kcal

Author Medana

Ingredients

Coffee Cake Layers

• 3 tbsp (45ml) vegetable oil
• 1 cup (200g) sugar
• 1 large egg
• 3.5 fl. oz. (100ml) buttermilk
• 1 tsp (5g) instant coffee powder
• 1 cup (125g) all-purpose flour
• 2 tbsp (16g) cocoa powder
• 3/4 tsp (3g) baking powder
• 1/2 tsp (3g) baking soda
• 1/4 tsp (1g) salt
• 3.5 fl.oz. (100ml) strong hot coffee

Milk Chocolate Cremeux

• 1/2 tsp (2g) gelatine powder
• 2 tsp (10ml) cold water
• 4 tbsp (60ml) whipping cream
• 1 egg yolk
• 1 tbsp (15g) sugar
• 1.7 oz (50g) milk chocolate
• 2 tbsp (30ml) whipping cream , chilled

Coffee Cream

• 5 oz (150g) cream cheese
• 1/2 cup (120ml) whipping cream
• 1/3 cup (40g) powdered sugar
• 1 tbsp (10g) instant coffee
• 6 oz (180g) milk chocolate cremeux

Strawberry Jam

• 5 oz (150g) strawberries , fresh or frozen
• 4 tbsp (60g) sugar
• 1 tsp (5ml) lemon juice
• 1/2 tsp (3g) pectine (or lemon zest)

Coffee Liqueur Syrup

• 5 fl. oz. (150ml) water
• 4 tbsp (60g) sugar
• 3 tbsp (50 ml) coffee liqueur (any type you like)

For Decoration

• fresh strawberries
• chocolate

Instructions

Prepare the Coffee Cake Layers

• Grease and line with parchment paper a 6 inch (15cm) round cake pan. Preheat the oven to 350F (180C).
• In a bowl whisk together all the dry ingredients. Set aside.
• In another bowl whisk together the oil, the egg and the sugar until all is combined.
• Add the buttermilk over the egg mixture and mix until incorporated.
• Add in the dry ingredients, and mix until combined.
• Add in the strong hot coffee, and mix until all comes together in a thin, runny batter.
• Bake for about 40 mins or until a toothpick inserted in the center comes out clean.
• Let it cool completely.
• Cut the cake into three horizontal evenly layers.

Prepare the Milk Chocolate Cremeux

• Hydrate the gelatine in cold water, for about 5 minutes.
• Bring to a simmer the 4 tablespoons (60ml) whipping cream.
• In a bowl, mix the egg yolk and sugar until pale.
• Add the hot whipping cream to the egg mixture, mix for 1 minute, return it to the stove, and over low heat, keep mixing until it reaches 179F (82C).
• After the emulsion reached the right temperature, remove it from the stove and add in the gelatine, and mix until dissolved.
• Incorporate the milk chocolate and mix for 1 minute until it melts, then use an immersion blender until you get a shiny and smooth emulsion.
• Cover it with foil and put it in the fridge. Refrigerate for at least 4 hours.
• After you take it out from the fridge, it will be set, due to the gelatine. Add the 2 tablespoons (30ml) of whipping cream and lightly beat it with a hand mixer until soft peaks form.

Prepare the Strawberry Jam

• Put all the ingredients in a saucepan and place over medium heat.
• Boil for about 5 minutes, until the jam becomes thick.
• Let it cool completely.

Prepare the Coffee Liqueur Syrup

• In a saucepan bring to a boil the water and sugar. Boil for 3 minutes.
• Remove from the stove and add in the coffee liqueur.
• Let it cool completely.

Prepare the Coffee Cream

• In a large bowl, with a hand mixer, mix the cream cheese, the whipping cream, and the powdered sugar, until all the ingredients are well incorporated.
• Incorporate the instant coffee and the chocolate cremeux and mix until soft peaks form. Now is ready to use.

Assemble the cake

• Place one cake layer on your serving plate. Put a cake ring and parchment paper around it, this will help the cake stay still.
• Using a brush, or a spoon, gently apply about 3 tbsp of syrup to the cake layer, but be careful, you don't want to soak the layer.
• Using a spatula, spread evenly about 5.5 oz (160g) of coffee cream over the cake layer.
• Add 3-4 tbsp of strawberry jam over the coffee cream, don't spread it too close to the edges.
• Add the second layer of cake and repeat steps 2, 3, and 4.
• Finish with the third layer of cake.
• Apply 3 tbsp of syrup and spread the remaining coffee cream on top.
• Refrigerate for at least 4 hours or overnight.
• For decoration, you can leave the cake naked or semi-naked and on top, you can add fresh strawberries, chocolate sprinkles, or chocolate chips. Enjoy!

Nutrition

Serving: 1 serving out of | Calories: 526kcal | Carbohydrates: 70.4g | Protein: 6g | Fat: 25.5g | Saturated Fat: 13.4g | Cholesterol: 107mg | Sodium: 218mg | Potassium: 229mg | Fiber: 1.6g | Sugar: 55.3g | Calcium: 89mg | Iron: 2mg

The post Chocolate Strawberry Coffee Layer Cake appeared first on Home Cooking Adventure.

How to make the Double Chocolate Layer Cake.

First, you have to prepare the three layers of cocoa brownies. The recipe for the cocoa brownies is easy and quick to prepare. For the batter, you will not even need an electric hand mixer. A whisk and a medium bowl will be enough. Whisk eggs with sugar, salt, and vanilla extract. Add oil and mix to combine. Sift the flour and cocoa powder and whisk again until well combined. Divide batter evenly on three greased pans and bake until cooked through. The cocoa powder gives an intense chocolate flavor that is rich and decadent. The oil gives moisture and keeps the cake layers moist even when the cake is refrigerated. 

Prepare the chocolate cream cheese frosting and start assembling the cake. Fill the brownie cake layers with the the chocolate frosting. Spread frosting on top and edges of the cake as well and smooth the surface. Refrigerate the cake at this point to let it set. 

Decorate the cake with chocolate ganache to add an extra layer of chocolate indulgence. Add some blueberries as well and dust some of them with edible gold powder to add a touch of elegance. This cake is for sure a must-try for any chocolate lover.

A great thing about this cake is that it can be made ahead of time and frozen for later use, which makes it perfect for busy bakers.

If you’re in the mood for something chocolatey, give this recipe a try, tag me on Instagram if you do and enjoy a slice of heaven!

If you love chocolate check our collection of Chocolate Desserts. Here you can find various chocolate recipes, perfect for various occasions.

YOU MAY ALSO LIKE:
Flourless Chocolate Decadence Cake
Chocolate Tres Leches Cake
Chocolate Raspberry Cake

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Double Chocolate Layer Cake

This double chocolate layer cake is a chocolate lover's dream come true. With three layers of rich, moist chocolate cake, silky cream cheese and chocolate frosting this dessert is sure to satisfy any craving for something sweet. This double chocolate layer cake is a perfect dessert to serve on special occasions or holiday tables. Will surely be a hit with everyone who tries it.

Course Dessert

Cuisine American

Keyword brownies, chocolate, cream cheese

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 14 servings

Calories 444kcal

Ingredients

Cocoa Brownies

• 3 eggs
• 1 cup (200g) sugar
• 1/2 tsp (2g) salt
• 3/4 cup (170g) vegetable oil
• 1 tsp (5g) vanilla extract
• 3/4 cup (90g) unsweetened cocoa powder
• 3/4 cup (90g) all-purpose flour

Chocolate Cream Cheese Frosting

• 7 oz (200g) semisweet chocolate
• 1/2 cup (120g) whipping cream
• 9 oz (250g) cream cheese , room temperature
• 1/3 cup (40g) powdered sugar
• 1 tsp (5g) vanilla extract
• 1 ¼ cup (300g) whipping cream (35% fat) , chilled

For Decoration, optional

• 3.5 oz (100g) semisweet chocolate
• 3.5 oz (100g) whipping cream
• fresh blueberries
• edible gold powder

Instructions

Prepare the cocoa brownie layers.

• Preheat the oven to 350F (180C). Grease and line three 8-inch (20cm) springform pans with parchment paper.
• In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
• Sift the flour and cocoa powder and whisk to fully incorporate.
• Divide the batter into the prepared pans.
• Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
• Let cool completely.

Prepare the chocolate cream cheese frosting.

• Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
• In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
• Add whipping cream and mix until stiff peaks form.

Assemble the cake.

• Place the first layer of cake onto a serving platter. Spread ⅓ of the chocolate frosting.
• Add the second layer of cake and spread another ⅓ of the chocolate frosting.
• Top with the third layer of cake. Spread the remaining frosting on the top and edges of the cake. Smooth the top and edges.
• Refrigerate to set for at least 2 hours or even overnight.
• Decorate the cake with chocolate ganache, fresh blueberries and edible gold powder. Enjoy!

Video

Nutrition

Serving: 1 serving out of 14 | Calories: 444kcal | Carbohydrates: 36.1g | Protein: 5.7g | Fat: 33.8g | Saturated Fat: 15.5g | Cholesterol: 88mg | Sodium: 134mg | Potassium: 221mg | Fiber: 3.1g | Sugar: 25.2g | Calcium: 54mg | Iron: 2mg

The post Double Chocolate Layer Cake appeared first on Home Cooking Adventure.