Caramel Apple Sheet Cake

Caramel Apple Sheet Cake… this delicious apple cake is perfectly moist and has caramel frosting infused in each and every bite! It is heavenly! If I could tell you one fall dessert to make, this would be it!

This delicious apple cake is beyond moist and has caramel frosting infused in each and every bite. This cake literally melts in your mouth! It makes enough to serve a crowd and is sure to be a huge hit with whoever tries it! We could not get enough of this cake! It is absolutely DIVINE!

Definitely put this on your must-make-fall-treats list! You will not regret it!

INGREDIENTS

• 2 cups flour plus 2 Tablespoons flour
• 2 cups sugar
• 1 teaspoon cinnamon
• ½ cup butter
• 1 cup water
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 cups peeled and chopped green apples

FROSTING

• ½ cup butter
• 6 Tablespoons milk
• 3½ cups powdered sugar
• ½ teaspoon vanilla
• ⅛ cup caramel sauce (I use caramel ice cream topping)

INSTRUCTIONS

1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.

2. In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.

3. Pour into a 15x13 inch greased jelly roll pan.

4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.

5. Please Visit Caramel Apple Sheet Cake for full instructions.

Carrot Cake with Cream Cheese Frosting

Early Easter on CakesCottage – plan and look up meals for Easter, because time is passing quickly.

I was nervous the entire time I was mixing this batter, because i know that carrot cake is definitely one of those recipes that will NOT please everyone.

Would it be the right consistency?

Would the raisins and carrots burn?

Everyone likes it different – nuts or no nuts, pineapple or no pineapple, raisins or no raisins.

I always worry that if it doesn’t turn out for someone else, I feel responsible and I hate that. But I finally came to the resolution that when it comes down to it, I’m posting recipes that me and my family love. Some people will love them but not everyone will. That’s life. so I made this carrot cake the way my family likes, and it worked out perfectly!

INGREDIENTS

• 3¼ cups flour
• 1½ cups vegetable or canola oil
• 2 cups sugar
• 6 eggs
• 1 Tbsp. vanilla extract
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• 2 tsp. salt
• 1 tsp. baking powder
• ½ tsp. ground nutmeg
• pinch of ground cloves
• 2 cups grated carrot
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup chopped pecans or walnuts(i use pecans)
• CREAM CHEESE FROSTING INGREDIENTS:
• 3 8 oz. cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 Tbsp. vanilla extract
• ½ tsp. salt
• 6 cups powdered sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line with parchment paper, then butter and flour 3 (8-inch) round cake pans.

3. Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.

4. Add the vanilla.

5. In another bowl, sift together flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves until just combined

6. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed.

7. Then fold in the grated carrots, pineapple and pecans by hand and stir until combined.

8. Please Visit Carrot Cake with Cream Cheese Frosting for full instructions.

Milk and Cookies Layer Cake

This Milk and Cookies Layer Cake is made with layers of chocolate chip studded brown sugar vanilla cake that are filled with vanilla frosting and crumbled up chocolate chips cookies. The flavor seriously tastes just like eating milk and cookies and was declared a new favorite cake! You have to try it!

This is not only a super fun cake to serve, but it tastes amazing! I can’t even fully describe how much I love it other than to tell you the feeling was unanimous! This is going to be your new favorite too. I know it. And it’s the perfect cake for celebrating Dairy Month!

INGREDIENTS

CHOCOLATE CHIP CAKE

• 3/4 cup (168g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 3/4 cup (108g) brown sugar, loosely packed
• 3 tsp vanilla extract
• 1/2 cup (115g) sour cream
• 3 eggs
• 2 1/2 cups (325g) all purpose flour
• 2 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120ml) milk
• 1/4 cup (60ml) water
• 1 1/4 cups (211g) mini chocolate chips

VANILLA FROSTING

• 1 1/4 cup (280g) butter
• 1 1/4 cups (237g) shortening*
• 9 cups (1035g) powdered sugar
• 1 1/2 tbsp vanilla extract
• 6-7 tbsp (90-105ml) water or milk

FILLING/ADDITIONAL

• 1 package chocolate chip cookies**
• 1/2 cup (120ml) milk
• Chocolate Chip Cookies, for on top
• Mini chocolate chips

INSTRUCTIONS

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

2. In a large mixing bowl, cream the butter and sugars together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

3. Add sour cream and vanilla extract and mix until well combined.

4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

6. Please Visit Milk and Cookies Layer Cake for full instructions.

Coconut Cream Poke Cake

Moist and delicious Coconut Cream Poke Cake filled with coconut cream pudding and topped with a creamy whipped topping.

This Coconut Cream Poke Cake uses coconut extract in the cake and instant coconut cream pudding for the filling. I like to keep the whipped topping plain as I think it balances the flavors of the coconut in the filling and cake without being overwhelming. You could even top the cake with toasted coconut flakes for some extra texture and crunch.

Coconut cakes always make me think of Easter and spring. It’s light and fresh and full of flavor. If you’re a coconut lover or you know someone who is you need to try this sensational cake. It’s perfect for any spring celebration that everyone will love!

INGREDIENTS

Cake

• 1 box white cake mix
• Water vegetable oil and eggs per package instructions
• 3 teaspoons coconut extract
• 1/2 cup sweetened coconut flakes

Filling

• 2 3.4 ounce boxes instant coconut cream pudding
• 3 cups milk
• Topping
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1/3 cup sweetened coconut flakes

INSTRUCTIONS

Prepare Cake

1. Preheat oven at 350 degrees.

2. Grease a 9x13 baking pan and set aside.

3. In a large bowl mix cake mix, water, vegetable oil,eggs and coconut extract until combined.

4. Gently stir in coconut flakes.

5. Pour batter into prepared baking pan and spread evenly.

6. Bake in preheated oven for 20-25 minutes until cake tester inserted into the center of the cake comes out clean.

7. Cool cake for about 15 minutes then while the cake is still warm poke holes using the back of a wooden spoon or similar object over entire cake about 1/2 inch apart.

8. Allow cake to cool completely before filling.

9. In a large bowl mix together pudding mixes and milk and immediately pour all over cake and spread evenly and make sure all the pudding seeps into the holes.

10. Refrigerate cake until pudding is set.

Prepare Topping

1. Place heavy cream and sugar in large bowl.

2. Using an electric mixer beat cream and sugar together on high speed until stiff peaks form.

3. Please Visit Coconut Cream Poke Cake for full instructions.

Best Coconut Flour Brownies and Peanut Butter Frosting

The best healthy paleo coconut flour brownies topped with a smooth and creamy peanut butter frosting (almond butter for paleoers). An easy recipe that will kill the dessert round! Gluten free, paleo friendly, and ready to bake in 8 minutes!

These brownies were served up on a beautiful handmade wooden cake stand by the lovely folks at Wood Expressions.

Reginald and Sheila have a lovely Etsy shop that is chocked full of beautiful artistry, handmade goods made from a variety of woods, and most importantly, beautiful cake stands that woo my heart! I have a few from their collection and I’m in love with them! Enjoy!

INGREDIENTS

Brownies

• 1 cup coconut sugar
• 1/2 cup cocoa powder
• 1/2 cup coconut flour
• 1/3 cup coconut oil melted
• 1/4 cup coconut milk
• 6 large eggs
• 2 tablespoons paleo protein powder I used Primal Kitchen's chocolate collagen fuel
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt

Peanut Butter Frosting

• 1/2 cup peanut butter or almond butter for paleo
• 6 tablespoons palm oil shortening
• 3 tablespoons maple syrup

INSTRUCTIONS

1. Preheat oven to 350F. Cut out a 7" square of parchment paper and lay it in the bottom of a 7" square cake pan. Then grease the sides of the cake pan with coconut oil.

2. Combine all the ingredients for the brownies in a medium size mixing bowl and blend until completely smooth!

3. Pour the batter into the cake pan and cook on 350F for 25-30 minutes; until a knife when inserted comes out clean.

4. In a food processor blend all the ingredients for the frosting until smooth.

5. Please Visit Best Coconut Flour Brownies and Peanut Butter Frosting for full instuctions.

Copycat Nothing Bundt Red Velvet Cake

Red velvet cake with chocolate chips and a cream cheese frosting that tastes like the popular Nothing Bundt cake. This Copycat Nothing Bundt Red Velvet Cake is amazingly delicious! So good, y’all! It tastes so much like the store bought version, but it’s much more economical! Nothing Bundt cakes are a bit expensive, so why not make one at home!

It was fun creating a copycat recipe. Are there any other copycat recipes you wish you had? Let me know in the comments and maybe I’ll create it for you!

INGREDIENTS

For the cake

• 1 box Red Velvet Cake Mix*
• 3/4 cup sour cream, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/4 cup mayonnaise
• 3 eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

For the frosting

• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• *Note - If you can't find a red velvet mix, use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring

INSTRUCTIONS

1. Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.

2. Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. Pour into prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.

3. For the frosting, add the butter and cream cheese to a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powdered sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Pour frosting into a pastry bag fitted with a standard plastic coupler (I used Ateco brand). Pipe onto cooled cake. Serve immediately. Store covered in refrigerator for up to 5 days.

4. Please Visit Copycat Nothing Bundt Red Velvet Cake for full instructions.

Rum Cake with Butter Rum Glaze

An easy homemade recipe for moist and delicious Rum Cake with topped with Butter Rum Glaze perfect for any occasion!

Holiday Thyme is filled with recipes like these.  Need dinner ideas?  Try my Maple-Glazed Pork Tenderloin or even an easy recipe for Sicilian Chicken that you can also find in this book and also great for any holiday dinner parties you may be hosting.  And you don’t want to miss my recipe for homemade Eggnog, or one of my favorites Processo and Cranberry Mojitos, great for ringing in the New Year.

In the meantime lets enjoy the Holiday Thyme and a warm piece of Rum Cake!

INGREDIENTS

• Non-stick cooking spray
• 1 cup chopped walnuts
• 3 cups all-purpose flour
• 3.4 ounce box instant vanilla pudding mix
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1½ cups sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup light rum
• Butter Rum Glaze
• ½ cup (1 stick) butter
• 1 cup sugar
• ¼ cup light rum
• ¼ cup water

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.

2. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.

3. Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.

4. Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.

5. Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.

6. Please Visit Rum Cake with Butter Rum Glaze for full instructions.