Tag Archives: cream cheese

Pumpkin Roll

Pumpkin Roll | Pale YellowWhere has my focus and perseverance gone?  I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending.  My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination.  Enough of that, let’s talk about happy things.

Pumpkin Roll | Pale YellowLet just call this the official start of autumnal foods.  Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll.  There is plenty of pumpkin spice in the future, this is not the end my friends.  After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!

Pumpkin Roll | Pale YellowFall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical.  At first they seemed like an impossible task, but after making two now, they are a breeze!  This cake features a new-to-me method that is novel and easy.  Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely.  This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius!  This is the type of cake that look impressive, but is quite simple in practice.

Pumpkin Roll | Pale YellowThere is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger.  Inside is a creamy and sweet cream cheese filling.  I hope you enjoy cream cheese frosting because this cake is packed inside!  The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape.  I think everyone needs a pumpkin roll in their life!

Pumpkin Roll | Pale YellowOne Year Ago – Apple Cake with Brown Butter Frosting

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Pumpkin Roll

Adapted from Gimme Some Oven

Yield – 8-10 pieces

 

Cake

3 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup flour

1/3 cup powdered sugar

Filling

8 ounces cream cheese, room temperature

6 tablespoons powdered sugar

pinch of salt

1 teaspoon vanilla

1 cup powdered sugar + extra for sprinkling

  1. Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan.  Add parchment paper and grease the parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow.  Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
  3. Add the salt, spices*, baking powder, and baking soda, mix until well combined.  Add the flour and mix on low until it is just incorporated.
  4. Spread the batter evenly in the prepared pan.  Bake for 12-14 minutes or until the cake is set.
  5. While the cake is baking, sprinkle a dish towel with powdered sugar.
  6. When the cake comes out of the oven, invert it onto the prepared towel.  Use the towel to roll the cake with the towel between layers.  Let this rest on wire rack until the cake cools completely.
  7. Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and mix first on low speed, and then on high speed.  This will give you fluffy filling.
  8. Carefully unroll the cake and spread the filling evenly inside.  Use the towel to help re-roll the cake.  Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
  9. Sprinkle with powdered sugar, slice, and serve!

* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.Pumpkin Roll | Pale Yellow

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Mini Eggnog Cheesecakes

mini eggnog cheesecakes | pale yellowLast holiday recipe of the season!  Hard to believe the year is almost over.  I feel like I’ve been running around like a maniac since July and I’m still waiting for the fast pace to end.  January is going to be super busy with the move and I’m working every Saturday in February, so it looks like I’ll have to wait until March to relax.  Luckily I’m loading up on Emergen-C to  get through winter.

mini eggnog cheesecakes | pale yellowThis past week has been a non-stop blast! I was able to catch up with multiple groups of friends and family to share meals and laughter.  At each event I brought a fresh baked good or two.  This year I didn’t mess around and brought my mixer to Michigan with me, it was time for some serious baking!  And yes, my family is spoiled!

mini eggnog cheesecakes | pale yellowHowever, between lunches, dinners, family parties, and sleep-overs, my body is feeling run down.  Throw in the drive back and forth between Michigan and New York and I’m done.  Who would have thought it would be raining both ways in December!  It’s time for some salads and couch time.

mini eggnog cheesecakes | pale yellowBefore we begin salad time, there are still a few desserts that need to be shown-off.  This dessert was probably my favorite of the holiday season!  There is strong eggnog flavor; I believe the rum extract plus fresh nutmeg really drove the cheesecake to flavor-town.  A Biscoff crust is crispy and tasty, while the lovely dollop of whipped cream sets the whole cheesecake off.  Mini cheesecakes maybe my thing in 2014, they’re awesome!

mini eggnog cheesecakes | pale yellowOne Year Ago – Chocolate Sugar Cookie Santas

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Mini Eggnog Cheesecakes
Adapted from Cooking Classy
Yield – 36 mini cheesecakes

16 Biscoff cookies
2 tablespoons unsalted butter, melted
pinch of salt
16 ounces cream cheese, room temperature
1/4 teaspoon freshly ground nutmeg
1/2 cup sugar
1 1/2 tablespoons flour
2 eggs
3/4 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 cup eggnog
1 1/4 cup heavy cream, cold
2 1/2 tablespoons sugar
extra nutmeg for garnish

  1. Preheat the oven to 325 ˚F and line 36 mini muffin tins with paper liners.
  2. Crush the Biscoff cookies into fine pieces and mix into the melted butter with a pinch of salt.  Mix with a fork until all the crumbs are moist.
  3. Add about 1 teaspoon of crust into each tin and press down firmly.  I used the end of a rolling pin.
  4. Bake for 5 minutes and then let cool on a wire rack while you make the filling.
  5. In the bowl of a stand mixer with a paddle attachment cream the cream cheese until light and fluffy.  Add the nutmeg and beat for a few seconds.  Beat in the flour and sugar.
  6. Beat in the eggs one at a time.  Scrape the bowl as needed and beat in the extracts.
  7. Beat in the eggnog.  Use a 2-tablespoon scoop to portion the batter on the crusts, fill to the top.  Bake for 13 minutes or until set.
  8. Let cool completely on a wire rack and then refrigerate for at least 2 hours before topping.
  9. To make the topping beat the heavy cream with the sugar in the bowl of a stand mixer with a whisk attachment until you reach the stiff peak stage.
  10. Pipe or dollop on each cheesecake and sprinkle with more nutmeg.
  11. Store in the fridge.mini eggnog cheesecakes | pale yellow

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Pumpkin Bundt Cake with Cream Cheese Frosting

pumpkin bundt cake with cream cheese frosting | pale yellowJust because it’s December, doesn’t mean I’m ready to give up pumpkin treats.  Winter officially starts December 21st and I plan on squeezing in a few fall treats before then!  If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall!  Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.

pumpkin bundt cake with cream cheese frosting | pale yellowThis fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy.  The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.

pumpkin bundt cake with cream cheese frosting | pale yellowOn one particular Wednesday the Bishop was coming; it was kind of a big deal.  I didn’t want to be a show-off, but  I did want to be impressive.  Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest.  Second side note – I’m an a-hole sometimes.  Few things are more impressive than a good old fashion bundt cake.  There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.

pumpkin bundt cake with cream cheese frosting | pale yellowAll the ingredients are thrown together, baked in a lovely pan, and then glazed.  No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting.  People tend to get excited by a bundt cake, myself included!

pumpkin bundt cake with cream cheese frosting | pale yellowThis particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin.  Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake.  Bonus – the cake keeps wonderfully in the fridge!  I made the cake Sunday and didn’t serve until Wednesday.  Considering there was little to no cake left at the end of the evening, I’d say it was a success!  Plus the Bishop took the first piece!

pumpkin bundt cake with cream cheese frosting | pale yellowOne Year Ago – Banana Bread with Hazelnuts and Chocolate

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Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings

Pumpkin Cake
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin

  1. Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  4. Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  5. Bake for 60 minutes or until a skewer inserted comes out clean.
  6. Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping

  1. In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  2. Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  3. Beat in the vanilla and milk until the frosting reaches the desired consistency.
  4. Spread over the top of the cooled bundt cake and push the frosting over the edges.
  5. Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  6. Wrapped well the cake will keep for 3 days in the refrigerator.pumpkin bundt cake with cream cheese frosting | pale yellow

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Pumpkin Pie Ice Cream

pumpkin pie ice cream | pale yellowIn no particular order my favorite foods are brisket mac & cheese from Fatty ‘Cue at Barclay Center, pumpkin pie, my mom’s stuffed cabbage, pumpkin pie custard from Shake Shack, and bourbon.  Do you notice something in that list?  That there are TWO types of pumpkin pie products?  That is not a typo, that’s my real life.

Pumpkin Pie Ice Cream | Pale YellowI don’t make pumpkin recipes for the blog because pumpkin in the fall is trendy and that is what bloggers do; I make pumpkin things because I truly LOVE pumpkin.  And its not just about the vegetable, it’s about the warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Pumpkin Pie Ice Cream | Pale YellowI purposefully never make pumpkin pie spice because I love the routine of pulling each spice out of the cupboard and measuring it individually.  That was I can adjust and add a little bit more, always a little bit more!

Pumpkin Pie Ice Cream | Pale YellowSo let’s talk about this ice cream; my first attempt at a pumpkin pie ice cream.  When something is so sacred in your heart, it can be scary to try and recreate that item at home.  Why remake something when you know where to get the perfect version?  But I wanted to try.  I’m glad tried!

Pumpkin Pie Ice Cream | Pale YellowDuring the first tiny bites I was hesitant to say how good the ice cream was.  But then as I ate more, I was more and more impressed with myself!  I’m not going to say this ice cream is better than the Shake Shack pumpkin pie custard, because it’s not; trust me, I did a side-by-side comparison!  However, for a homemade version, this is terrific and and I highly recommend that you whip up a batch.  Now I can satisfy my pumpkin pie ice cream whether or not Shake Shack is featuring the ice cream one day a week!

Pumpkin Pie Ice Cream | Pale YellowOne Year Ago – Pumpkin Cheesecake Brownies

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Pumpkin Pie Ice Cream
Adapted from We All Scream
Yield – 1 quart

1 1/2 tablespoons cornstarch
2 tablespoons milk
3 ounces cream cheese, 1/3 fat, room temperature
1/2 cup pumpkin puree
1/2 tablespoon maple syrup
pinch of salt
2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon pumpkin spice liqueur
crumbled Biscoff cookies, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Whisk together the cornstarch and 2 tablespoons of milk in a little bowl, set aside.
  3. In the bowl a stand mixer with a paddle attachment, beat together the cream cheese, pumpkin puree, maple syrup, and salt until smooth and creamy.  Turn the mixer off and leave the mix alone.
  4. In a medium saucepan combine the milk, heavy cream, sugar, corn syrup, cinnamon, ginger, nutmeg, cloves, and allspice.  Heat and whisk until the mixture boils for 4-5 minutes.
  5. Remove from the heat and add the cornstarch slurry.  Return to the heat and allow to thicken for another minute or so.  Stir the entire time.
  6. Pour the mixture from the stovetop into the bowl on the stand mixer.  Mix on low until well combined.
  7. Strain the mixture with a fine sieve and stir in the liqueur.  Cover and refrigerate overnight.
  8. Churn the mixture according to the manufacturer’s directions and then freeze to harden before serving.
  9. If desired, sprinkle crumbled Biscoff cookies on top for textural contrast.Pumpkin Pie Ice Cream | Pale Yellow

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Slutty Cheesecake Bars

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}Right now I’m going to write about something you don’t want to hear about – vacation hangovers.  It’s a true, sad, scary period of time post-vacation when you’re a little bit depressed the vacation is over and real life seems totally overwhelming.  I want a rum punch in my hand, sand in my toes, and the ocean in my ears.  Yes, I’m a brat.

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}I always have such bad vacation hangovers.  It’s like I can’t handle sustained fun.  I don’t know what’s wrong with me.  I’m sitting on the floor hiding in my room reading the 300+ blog articles I missed in the internet-free paradise known as the Dominican Republic.  So many posts in Feedly…

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}Apparently everyone went crazy for blueberries in my six days without the internet.  I think I just saved 12 blueberry posts to comment on and pin later.  Also, does anyone subscribe to Thought Catalog?  I love the idea of the site and appreciate the many words of wisdom and hilarity, but sometimes it’s just. too. much.  Again, I’m a brat.

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}Let’s talk about happier things, like happy vacations and happy birthdays.  I made myself two birthday treats this year; one to post on the blog and one for my actual birthday celebration with my family.  I grew up with a pretty tight knit family of aunts, uncles, cousins, and grandparents.  We celebrated every birthday and holiday together; there was basically a family get t0gether once a month.  I have been fortunate to have such an awesome and blessed life!

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}Anyway, since I live in NYC and my whole family lives in Michigan, I miss almost all of the family parties, even my own.  This year, because of my cousin’s wedding, I was in Michigan to celebrate with her and to celebrate my own birthday!  I wanted to make myself something relatively simple and definitely make-ahead.  Slutty cheesecake bars are perfect in every way.  I also wanted to make these because a different cousin made slutty brownies for his wife on mother’s day; deliciously hilarious!

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}Slutty cheesecake bars wonderful on so many levels.  Number one – I totally cheated and used pre-packaged cookie dough, yep, it happened.  Two, layer some Oreos on the pre-made dough and then pour on some cheesecake mixture.  Sprinkle with some crushed cookies, bake, and you’re done, easy peasy.  Three, slutty cheesecakes bars simply taste good!  Sweet, rich and delightful little bites in your mouth.

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}One Year Ago – Lemon Blueberry Cupcakes

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Slutty Cheesecake Bars
Adapted from Baker’s Royale
Yield – 16 pieces (8 x 8” pan) or more if your mom makes you cut them small so everyone has a bite!

8-10 ounces chocolate chip cookie dough
16 + 5 oreos
12 ounces reduced fat cream cheese (1 1/2 boxes), room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla
2 handfuls chopped whoppers, about 3 ounces

  1. Preheat the oven to 350 ˚F and line a 8 x 8” pan with foil.  Spray the foil lightly with cooking spray.
  2. Use about half the cookie dough (I could only find it in 16 ounces packages and used a little over half) and spread an even layer at the bottom of the pan.
  3. Press down and bake for 10-12 minutes until the cookie begins to set.
  4. Place 16 oreos on top of the baked cookie.
  5. In a medium bowl beat together the cream cheese, sugar, egg, and vanilla with a hand mixer until smooth.  Spread evenly over the oreos.
  6. Chop the 5 remaining oreos and whoppers; spread over the cheesecake.
  7. Bake for about 40 minutes until the top browns.
  8. Let cool completely and then refrigerate.  Once cold, cut into squares and serve.

slutty cheesecake bars |pale yellow {chocolate chip cookie base, oreos, cheesecake, and whoppers on top}Look at the layers!

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Red Velvet Ice Cream

red velvet ice cream // pale yellow

After making the milano cookies I had six left over egg yolks laying around.  Egg yolks can be hard to use up.  I have no problem using leftover egg whites in omelets, but an egg yolk omelet just doesn’t sound right, or healthy.

red velvet ice cream // pale yellow

You know what does sound right?  Ice cream.  It may still be snowing here in New York, but it’s time for some good ice cream, especially ice cream that uses up all those egg yolks.

red velvet ice cream // pale yellow

I’ve had red velvet ice cream at Shake Shack and although this is hard to admit due to my ardent love for Shake Shack, their red velvet ice cream was disappointing.  It tasted more like cream cheese ice cream with some red velvet cake crumbs thrown in.  Not cool Shake Shack, not cool.

red velvet ice cream // pale yellow

This IS red velvet ice cream.  The tangy-ness from the buttermilk shines through and the color is spectacular.  This tastes like red velvet cake.  And I hope you have noticed the cream cheese frosting swirl, because that my friends, takes the cake, literally.  The ice cream is fantastic on its own, but when rich, creamy, stick-to-your-teeth cream cheese is swirled throughout the red velvet ice cream, there is no competition.

red velvet ice cream // pale yellow

Ruth, Andrea, and I have all been eating the ice cream spoonful by spoonful from the freezer.  We are completely savoring every bite and we want to make it last for as long as possible.  Besides the mint ice cream with brownies and chocolate, this is the best ice cream I’ve made.  The mint ice cream only wins because of my partiality to mint & chocolate.  If you have an ice cream maker, do yourself a favor and whip up a batch of this ice cream!

red velvet ice cream // pale yellow

One Year Ago - Bellini Cupcakes

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Red Velvet Ice Cream

Adapted from Annie’s Eats

Yield – 1 quart

1 1/2 cups heavy cream

3/4 cup + 3 tablespoons sugar

1 1/2 tablespoons dark cocoa powder

6 large egg yolks

1 1/4 cup buttermilk (I used 2% milk with the juice of 1/2 a lemon to equal 1 1/4 cups with no problem)

generous squirt of red gel food coloring

1 teaspoon vanilla

2 tablespoons cake batter vodka

4 ounces cold cream cheese

2 1/2 tablespoons unsalted butter, room temperature

1 1/4 cups powdered sugar

1 tablespoon vanilla

2 tablespoons heavy cream

  1. Place the bowl of your ice cream maker in the freezer the night before.

  2. Stir together 1 1/2 cups heavy cream, 3/4 cup sugar, and cocoa powder in a medium saucepan and heat until the sugar is completely dissolved.

  3. Meanwhile whisk together the egg yolks and 3 tablespoons of sugar until pale yellow in a separate bowl.

  4. While whisking the eggs, drizzle in the hot cream.  Pour the whole mixture back into the saucepan and heat until everything thickens.

  5. Pour the mixture through a fine sieve into a clean bowl and whisk in the buttermilk, food coloring, vanilla, and vodka.

  6. Refrigerate until cool or overnight.

  7. Pour the mixture into your ice cream maker and churn according to your manufacturer’s directions.  While the ice cream is churning, make the cream cheese swirl.

  8. In a small food processor cream together the cream cheese and butter until smooth and well combined.

  9. Add in the powdered sugar, vanilla, and cream and mix until smooth.

  10. Place the cream cheese into a piping bag for easier swirling.

  11. Once the ice cream is churned, place half of it in your container.  Pipe zigzags of cream cheese and swirl slightly with a knife.  Repeat with the rest of the ice cream.

  12. Let freeze for several hours to reach desired hardness.red velvet ice cream // pale yellow

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Red Velvet Poke Cake

red velvet poke cake // pale yellow

This cake was the first non-vegan thing I ate.  I secretly sat on the counter top scraping the bits and pieces out of the pan as I cut a perfect slice to photograph.  I had a guilty smile on my face the whole time, I just couldn’t help myself; cream cheese, butter, eggs, it was too much for my vegan belly to reject.  I wanted butter so bad.

red velvet poke cake // pale yellow

I made this cake in honor of Chelsea’s 29th birthday, hence the rainbow sprinkles.  Chelsea is all things bright, loud, and colorful, and I wanted this cake to be a reflection of her.  She also happens to love red velvet so I knew she would enjoy this cake.  Conveniently, she was in town for the week staying with us.  I’m thankful we were able to celebrate a birthday with a good friend who now lives far away.

red velvet poke cake // pale yellow

For the past five years Ruth, Stacey, and I have all celebrated the same birthdays within a year.  Stacey’s birthday is in January so it always signaled the start of a new round of birthdays and a new number candle to buy.  With Stacey living far away, we did not have a chance to buy the “9″ candle yet.  Luckily, Ruth was able to stretch her muscles and grab a new candle on the way home.

red velvet poke cake // pale yellow

This is a rich cake, and how can it not be?  When a caked is baked and then doused in sweetened condensed milk, you just know it’s going to be amazing.  The cake is dense and the milk keeps everything nice and moist.  According to Ruth on a Monday after a long day of work, “the corner is even more moist than it was a few days ago.”   And the frosting, oh my the frosting.  So sweet and creamy, and everything a former vegan needed.  This is some real good frosting.

red velvet poke cake // pale yellow

In conclusion, if you would like an easy, delightful cake to make for a large crowd this is the cake for you.  The flavors are simple and pleasing, sweet and rich.  You can decorate the top with whatever sort of sprinkle to fit any occasion.  Make this cake, you’ll be happy, and so will your friends.

red velvet poke cake // pale yellow

One Year Ago: My Favorite Brownie Recipe

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Red Velvet Poke Cake
Adapted from Brown Eyed Baker
Yield – 9×13” cake (15-20 servings)

8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
5 tablespoons unsweetened cocoa powder
big squirt red gel food coloring
3 tablespoons water
1 tablespoon vanilla
1 cup buttermilk
2 1/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1 14-ounce can sweetened condensed milk

  1. Preheat the to 350 F and grease and flour a 9 x 13” pan.
  2. Cream the butter and sugar together until pale yellow for about 3 minutes on medium-high speed.  Add in the eggs one at a time and beat on high speed.  Scrape the bowl as needed.
  3. In a small bowl mix together the cocoa, water, and vanilla.  Add the paste to the egg mixture and beat in until well incorporated.
  4. Reduce the speed to low and pour in half the buttermilk and then half the flour.  Repeat with the second half of buttermilk and flour.  Mix for 1 minute until smooth.  Scrape the bowl as needed.
  5. Add in the salt, baking soda, and vinegar.  Beat together for 2 minutes on high.
  6. Spread the batter in the prepared pan and bake for 25-30 minutes or until a knife inserted comes out clean.
  7. Use the handle of a wooden spoon to poke holes all over and then slowly pour the sweentened condensed milk over the top.
  8. Allow to cool completely before frosting.

Frosting
8 tablespoons (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 1/2 cups powdered sugar
2 tablespoons vanilla
colored sprinkles

  1. Cream the butter and cream cheese in the bowl of a stand mixer with a whisk for for about 5 minutes.
  2. Add in the powdered sugar slowly and beat on high to mix thoroughly.  Scrape the bowl as needed and then mix in the vanilla.
  3. Spread evenly on the cooled cake.
  4. To make a rainbow with sprinkles use foil to expose one strip of frosting at a time and the n sprinkle generously with sprinkles.  Repeat as desired.red velvet poke cake // pale yellow

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