#fluffycake

Maliah Michel

Coffee Cake with Cappuccino Frosting Ingredients: For the Coffee Cake: 120 g (½ cup) whole milk 15 g (3 ½ tbsp) instant coffee granules 140 g (1 ¼ sticks) unsalted butter, softened 100 g (½ cup) light brown soft sugar 75 g (¼ cup + 2 tbsp) caster or granulated sugar ½ tsp vanilla bean paste (or 1 tsp vanilla extract) 3 UK medium/US large eggs, room temperature 180 g (1 ½ cups) plain gluten-free flour blend (or your preferred GF flour mix) 60 g (½ cup + 1 ½ tbsp) ground walnuts (or almond flour, or more GF flour if nut-free) 2 ½ tsp baking powder ½ tsp xanthan gum (omit if your GF flour blend contains it) ¼ tsp salt For the Cappuccino Whipped Cream Frosting: 300 g (1 ? cups) double/heavy cream 18 g (2 ½ tbsp) cappuccino powder 2 g (1 ½ tsp) instant coffee granules 120 g (1 cup) icing/powdered sugar (adjust sweetness to taste) Chocolate shavings for decoration Directions: For the Coffee Cake: Preheat the oven: Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8-inch (20 cm) round cake tin with baking paper. Dissolve the coffee: In a small saucepan or microwave-safe bowl, heat the milk and instant coffee together, stirring occasionally until the coffee is fully dissolved. Set aside to cool. Cream the butter and sugars: In a large bowl, cream the softened butter, light brown sugar, caster sugar, and vanilla together until pale and fluffy using a balloon whisk, hand mixer, or stand mixer. Add the eggs: Add the eggs one at a time, whisking well after each addition until the mixture is well combined. Mix the dry ingredients: In a separate bowl, sift together the gluten-free flour blend, ground walnuts, baking powder, xanthan gum, and salt. Combine wet and dry ingredients: Gradually add the dry ingredients in three batches, alternating with the coffee milk in two batches, whisking well after each addition. The batter should be smooth and fluffy. Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 38-40 minutes, or until golden brown and a toothpick inserted comes out clean. If the cake starts browning too quickly, cover it with foil and continue baking. Cool: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. For the Cappuccino Whipped Cream Frosting: Prepare the coffee-cream mixture: In a small saucepan or microwave-safe bowl, heat 70 g (about ? cup) of the cream with the cappuccino powder and instant coffee, stirring until dissolved. Set aside to cool completely. Whip the cream: In a large bowl, whisk the remaining cream and icing sugar until soft peaks form. Add the coffee mixture: Gradually whisk the cooled coffee-cream mixture into the whipped cream, one tablespoon at a time, until fully combined and smooth. Whisk for an additional 30 seconds if needed to thicken the frosting. Assembling the Coffee Cake: Frost the cake: Spoon the cappuccino frosting on top of the cooled cake. Use an offset spatula or the back of a spoon to spread it evenly, creating decorative swirls. Decorate: Sprinkle with chocolate shavings for a beautiful finishing touch. Serve: Slice and enjoy! Storage: The coffee cake can be stored in a closed container in the fridge for 3-4 days. Prep Time: 25 minutes | Baking Time: 40 minutes | Total Time: 1 hour and 5 minutes Kcal: 350 kcal per slice | Servings: 8 servings This Gluten-Free Coffee Cake with Cappuccino Whipped Cream Frosting is a delightful treat for coffee lovers and dessert enthusiasts alike. The cake is soft, fluffy, and perfectly moist, thanks to a blend of gluten-free flour and ground walnuts. The hint of coffee in the cake pairs beautifully with the rich cappuccino-flavored whipped cream frosting, creating a balanced flavor that’s not too sweet yet full of depth. The cappuccino frosting is light and creamy, adding a touch of elegance with its smooth texture and decorative swirls. Topped with chocolate shavings, this coffee cake is perfect for any occasion, whether it's a cozy afternoon snack or a celebratory dessert. Serve it chilled for a refreshing twist, and enjoy the indulgence of this perfectly crafted cake.

November 16

Vanilla Bean Pistachio Cake Ingredients: For the Cake: 2 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3/4 cup butter, softened 1 1/2 cups sugar 3 eggs 1 Madagascar vanilla bean (Rodelle recommended) 1/2 tsp vanilla paste or pure vanilla extract 1 cup milk For the Pistachio Buttercream Frosting: 1 lb butter, softened 1 (3.4 oz) package pistachio pudding 1 tsp pure vanilla extract 5-6 cups powdered sugar 4-6 tbsp milk Chopped pistachios (optional, for garnish) Directions: Preheat the oven: Set the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside. Make the cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition until fully combined. Slice the vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean seeds and vanilla paste (or extract) to the butter mixture and mix well. Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until the cakes are golden and spring back when lightly touched. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. For the Pistachio Buttercream Frosting: In a large bowl, beat the butter until light and fluffy. Add the pistachio pudding mix and vanilla extract, beating until well blended. Gradually add the powdered sugar, one cup at a time, until the frosting is smooth and creamy. Add the milk one tablespoon at a time, mixing until the frosting reaches your desired consistency. Continue to beat the frosting on high speed for about 5 minutes to make it light and fluffy. Assembling the Cake: Place one cake layer on a cake stand or turntable. Spread about 1 cup of frosting evenly over the top, leaving a small border around the edge. Top with the second cake layer and frost the top and sides of the cake with the remaining buttercream, reserving about 1 cup of frosting for decorating. Create texture: Using an offset spatula, gently press into the frosting at the bottom of the cake and spin the cake around, creating textured rows as you move upward. Pipe large roses or any desired design on top of the cake using the remaining frosting. Garnish with chopped pistachios for added flavor and presentation. Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 1 hour Kcal: 550 kcal per slice | Servings: 12 slices The Vanilla Bean Pistachio Cake is a soft, fluffy dessert layered with a creamy pistachio buttercream that offers the perfect balance of sweet vanilla and nutty pistachio flavors. The vanilla bean specks add a luxurious depth of flavor to the light cake, while the pistachio pudding in the frosting creates a rich, creamy texture that complements the cake beautifully. The final touch of chopped pistachios adds both texture and a burst of color to the elegant presentation. This cake is perfect for any celebration, whether it’s a birthday, special event, or simply a weekend treat. The combination of vanilla bean and pistachio is both unique and delicious, making it a crowd-pleaser for anyone who loves light, flavorful desserts with a hint of nutty richness.

3 Ingredient Fluffy Yogurt Cake Ingredients: 4 large eggs, separated (straight from the fridge) 1 cup (227 g) whole milk plain Greek strained yogurt 3/4 cup (177ml/238g) full-fat sweetened condensed milk Directions: Preheat your oven to 350°F (177°C). Spray the inside of a 7-inch round cake pan with cooking oil spray. Line the bottom and sides of the pan with parchment paper, leaving handles for easy removal of the cake once baked. Separate the egg yolks from the egg whites. Place the egg whites in the fridge until ready to use. In a large mixing bowl, whisk together the egg yolks, yogurt, and sweetened condensed milk until smooth and fully incorporated. Remove the egg whites from the fridge and beat them in a separate large mixing bowl at the highest speed until stiff peaks form. A stand mixer works best, but a hand mixer will also do the job. Gently fold one-third of the beaten egg whites into the egg yolk mixture using a spatula. Continue folding in the remaining egg whites in two more portions, being careful to incorporate the batter fully from the bottom of the bowl. Pour the light and airy batter into the prepared cake pan. Prepare a water bath by placing the cake pan into a larger baking dish (at least 2 inches deep). Pour cold tap water into the outer pan until the water level reaches 1/2 inch. Bake the cake in the preheated oven for 40 minutes. Then, reduce the oven temperature to 325°F (163°C) and continue baking for 10 more minutes, or until the cake has risen and the surface is dark brown. Turn off the oven but leave the cake inside with the door closed for one hour. This helps the cake finish cooking and prevents sudden collapse due to a temperature drop. After one hour, remove the cake from the oven and use the parchment paper handles to lift it from the pan. Let the cake cool to room temperature, then refrigerate (uncovered) for several hours or overnight. Before serving, you can dust the top with powdered sugar if desired. Serve cold or at room temperature. Prep Time: 15 minutes Cooking Time: 50 minutes Total Time: 1 hour 5 minutes (plus chilling time) Kcal: 230 kcal per serving Servings: 8 servings This 3 Ingredient Fluffy Yogurt Cake is a perfect example of how a simple dessert can still be incredibly satisfying. With just eggs, Greek yogurt, and sweetened condensed milk, this cake comes out light, airy, and full of delicate flavor. The texture is soft and fluffy, making each bite melt in your mouth. Whether you're looking for a quick dessert to impress guests or simply craving something sweet and creamy, this cake is a great option. Serve it chilled with a dusting of powdered sugar for a refreshing treat that’s perfect for any occasion!

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