Chocolate and Vanilla Cake with Cream Cheese Filling, Strawberries, and Almonds

Posted on May 18, 2017 by Better Baking Bible

Looking for a no-fail birthday or event cake? This chocolate and vanilla layer cake is everyone’s favorite! Topped with chocolate dipped strawberries, sliced almonds, and filled with cream cheese filling, this delicious cake is definitely at the top of our list.

To make this cake, it surely isn’t a one-step process but it isn’t that hard either! All you need are two pans and two easy-to-make cake recipes that we’ve shared below. The cream cheese filling is also much more healthier than your standard buttercream icing that’s filled with nothing but butter and sugar! If you are searching for a healthier alternative, try this cake out and let us know what you think!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Chocolate and Vanilla Layer Cake with Cream Cheese Frosting

Ingredients:

Vanilla Cake Layer

1 cup of sour cream
2 large eggs
½ cup Sugar
Pinch of salt
1 ¾ tsp baking powder
1/3 cup vegetable oil
3 tsp vanilla extract
3 tsp rum
2 cups all purpose flour

Chocolate Cake Layer

3 large eggs
1 cup sugar
1 1/3 cup all purpose flour
2 tsp cornstarch
½ cup pure cocoa
2 tsp baking powder
¼ tsp baking soda
Pinch of salt
½ cup vegetable oil
2 tsp vanilla extract
2 tsp rum
¾ cup water

Cream Cheese Whipped Cream

1 8-ounce package of cream cheese, softened at room temperature for an hour
2 cups whipping cream
4 tbsp powdered sugar
2 tsp vanilla extract
Sliced strawberries

Directions:

To Make Cake

Preheat oven to 350F. Grease and line with parchment paper two 9” round cake pans. (Make sure to grease the parchment paper again!)
For vanilla cake, whisk together sour cream, eggs, sugar, salt, baking powder, vegetable, oil, vanilla, flour, and rum. Keep mixing until smooth and pour into one of the prepared pans. Bake for 35-40 minutes until golden on top.
Remove from oven, allow to cool for 10 minutes and then turn out onto cooling rack.
To make chocolate cake, whisk together all of the dry ingredients and then add in the eggs, oil, vanilla, rum, and mix until smooth. Slowly add in the water and keep mixing until the batter is smooth. Pour batter into prepared pan and bake for 35 minutes.
Remove cake from oven and allow to cool for 10 minutes before turning out onto a cooling rack.
Slice the cooled cakes in half horizontally and place one of the vanilla layers on a plate. Now make the filling.

How to Make Filling

Whip the cream cheese in a small bowl until soft and aerated. In a separate larger bowl, whip the cream until soft peaks form. Scrape in the cream cheese and whip on high speed until stiff peaks form. Beat in sugar and vanilla.
Keep in the fridge until ready to use.

How to Assemble the Cake

Frost all layers of the cake and place strawberries on each layer. To decorate I sprinkled sliced almonds on the sides and then dipped strawberries in chocolate to garnished the top.

Cherry Sponge Sheet Cake Recipe

Posted on September 18, 2016 by Better Baking Bible

If you are looking to make an easy cake perhaps something for Sunday brunch, then this cherry sponge sheet cake is the perfect one for you. I usually make this delicious cake in the spring, when cherries are in season. Lucky me, I managed to freeze a few bags of pitted cherries so I can make cherry cake all year round!

Sheet cakes might be thought by some bakers as the lazy man’s cake, but that is why they go well with so many different condiments. Think of it as a plain cake that needs some accessorizing! On top of each squared piece of cake, swirl on some whipped cream and then top it off with a fresh cherry. You can also sprinkle powdered sugar on top or even serve each slice with a scoop of ice cream!

Whatever you choose to do, this cherry sheet cake is also good simply on it’s own. Refreshing, sweet, and light, it’s a wonderful cake if you would like to extend the summer season like me! Try out this recipe and let me know how it turned out for you, remember we always love to see readers pictures!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Cherry Sponge Sheet Cake

Easy, light, and refreshing sheet cake made from cherries.

Prep Time: 10 min Cook Time: 30 min Total Time: 40min

Ingredients:

For Cake

200g all purpose flour
180g sugar
360g plain yogurt (or two 180g yogurt cups)
125g margarine
50ml milk
4 large eggs
2.5 tsp vanilla sugar or vanilla extract
2 tsp baking powder

For Cherry Filling

500g cherries, pitted and washed
2.5 tsp vanilla sugar

Instructions:

1. In a small bowl, toss cherries together with vanilla sugar.
2. In a separate mixing bowl, separate egg whites from yolks. Using an electric mixer, beat egg whites and slowly add in half of the 180g of sugar. Keep beating until peaks form.
3. Mix yolks using an electric mixer in yet another mixing bowl with the remaining sugar, vanilla sugar, yogurt, margarine, and baking powder.
4. Slowly fold in the yolk mixture with the egg white and sugar mixture until combined. In a greased and prepared baking sheet, pour batter and sprinkle cherries on top.
5. Bake at 356 F for half an hour. Then remove from oven, allow to cool, and slice into squares. To serve, sprinkle powdered sugar on top using a tea/coffee strainer. Voila!

Here are Some More Easy Cakes!

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

Banana Bread Lamingtons

Vanilla Custard Cream Cake – Croatian Kremsnita

Fruit Explosion Carrot Cake with Coconut Icing

Posted on April 24, 2016 by Better Baking Bible

I’ve tried many carrot cake recipes and this fruit infused version is my favorite! Believe me or not, I made up this recipe using my original carrot cake recipe plus a few additions I found in my fridge like mixed frozen fruit. This carrot cake is literally an EXPLOSION of flavors: carrot, raisins, frozen fruit, dark chocolate, coconut and vanilla. The ingredients mix beautifully together and produce a unique taste and a very dense cake full of flavor. It is the most tempting moist carrot cake you will ever try, and believe me – a classic favorite for a crowd where not a crumb will be left behind.

Give it a try, and why be a little adventurous and include some of your own ingredients? If you are a fan of hummingbird cake, add some chopped pineapple to the mix for a tropical version that will taste even better with the coconut frosting! Or why not toast your coconut and sprinkle it on top for a nutty flavor?

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Fruit Explosion Carrot Cake with Coconut Icing

A fruit infused carrot cake with loads of flavor and surprises!

Ingredients:

For Cake

1 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1⁄2 teaspoon salt
2 tsp ground cinnamon
1⁄2 teaspoon ground nutmeg
3/4 cup grated carrot
1⁄2 cup raisins
1⁄4 cup vegetable oil
1 tsp white vinegar
1 cup water

For Coconut Buttercream Frosting

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
7 tablespoons milk

For Decoration

Baking chocolate
Oil
Butter
Mixed Frozen Fruit

Directions:

To Make Cake

1. Preheat oven to 180C and grease and flour a rectangular cake pan. Mix dry ingredients together (first 6 ingredients), place aside. In a separate bowl, mix all wet ingredients together and then combine with the dry ingredients until well combined.
2. Pour into pan and bake for about 25 mins or until toothpick comes out clean.

To Make Coconut Buttercream Frosting

1. Using a mixer with a whisk attachment, combine butter and vanilla in a large mixing bowl until creamy.
2. Gradually beat in the powdered sugar.
3. Slowly beat in milk and continue mixing until thick and fluffy.

To Assemble

1. Cut rectangular cake in half straight down the middle (cutting across the long side).
2. Slather a thick layer of icing on one layer and then place then next layer on top. (Your cake needs to be cooled COMPLETELY or else the icing will melt.)
3. Using the rest of the icing, ice the whole cake and arrange mixed frozen fruit all over the top of the cake.
4. To make the chocolate syrup icing simply place a few bars of baking chocolate in a small pan over medium heat. Place a spoon full of butter and a spoon or two of oil (oil makes the chocolate shiny). Mix with a spoon consistently to prevent burning until melted and combined.
5. Drizzle chocolate syrup all over cake and place in fridge to chill and set before serving. Voila!

Chocolate Banana Marble Bundt Cake Recipe

Posted on March 29, 2016 by Better Baking Bible

To switch things up a bit this Easter I decided to make my much loved banana bread! Every holiday of the year, EVERYONE can’t wait to try this cake. It is absolutely delicious! And to satisfy everyones chocolate cravings, I used an adapted version of my classic banana bread recipe and turned it into a chocolate marble bundt banana bread!

Want to know my secret to make the BEST banana bread? Use old bananas! That’s right, old, black, bananas that have been sitting in the pantry for a week and no one wants to eat. A great way to make them ripen faster is to place them in a closed paper bag with apples. The apples give off gases that help the bananas ripen quicker. Then, if you aren’t in the mood to make your banana bread right away, you can easily freeze the bananas in a ziplock bag and use them when needed!

This banana bread is moist, soft, full of flavour and down right addictive. That’s why I usually make two cakes since this one gets eaten up in the first day!

Chocolate Banana Marble Bundt Cake Recipe

A soft, moist, and totally addictive banana marble bundt cake.

Ingredients:

For Cake

1 cup all purpose flour
1 cup whole wheat flour
1 cup fine oatmeal
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 tbsp cinnamon
1/4 cup oil
2 tsp vanilla extract
4 ripe bananas
1 1/2 cups whole milk
approx. half cup cocoa powder

For Chocolate Icing

Baking chocolate
Butter
Oil

Directions:

To Make Cake

1. Preheat the oven to 180 C and grease a bundt pan.
2. Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
3. Mix milk together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear.
4. Separate half of the batter into another bowl. Add approximately half a cup of cocoa powder or until all your batter turns dark brown. I did this step approximately!
5. Pour chocolate batter into the pan and then top with the remaining white batter. Swirl with a sharp knife. Bake for about 60 minutes or until a toothpick comes out clean.

To Make Chocolate Frosting

Place a few squares of baking chocolate in a pan on medium heat (be very careful to stir so it doesn’t burn!). Mix in a little bit of oil, butter, and stir until you make a chocolate sirup. Pour over completely cooled bundt cake and let it harden. Voila!

Neapolitan Chocolate Birthday Cake

Posted on February 18, 2016 by Better Baking Bible

This weekend I have a very special birthday coming up, and they are definitely a chocolate lover! The inspiration for this cake cake was inspired by my love of neapolitan ice cream – I remember spending summers at my grandpas eating Chapman’s Neapolitan ice cream just about every day (who didn’t back in the 90’s!).

Chocolate and vanilla layers stacked and sandwiched between generous layers of chocolate and pink buttercream frosting makes this cake the perfect birthday cake. The outside is smothered all over with chocolate frosting and makes this cake almost like a surprise when you slice it – the pink frosting inside really pops!

I haven’t revealed the inside of the cake just yet since it’s sitting in the freezer waiting for this weekend’s birthday party. When it’s sliced I will be sure to put up a picture, so stay tuned for the inside reveal!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Neapolitan Chocolate Birthday Cake

Chocolate and vanilla layer cake sandwiched between chocolate and pink buttercream frosting.

Ingredients:

For Chocolate Cake Layers

1 3/4 cups all-purpose flour
2 cups sugar
1 ¾ cups unsweetened cocoa ¬powder
2 tsp baking soda
2 1/2 tsp baking powder
1 tbsp rum
pinch of salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
½ cup vegetable oil
2 tsp vanilla extract

To Decorate

Strawberries
Homemade chocolate glaze (baking chocolate and oil mixture)
Shaved white chocolate

For Vanilla Cake Layer

½ cup unsalted butter, softened at room temperature
2 cups all-purpose flour
1 tbsp baking powder
Pinch of salt
½ cup granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 tsp vanilla extract

For Buttercream Frosting

4 cups unsalted butter, softened
8 tbsp milk
6 tsp vanilla extract
8 cups confectioners sugar
food coloring
cocoa powder

Directions:

To Make Chocolate Cake Layers

1. Preheat oven to 350F. Grease and flour two 8” round baking pans.
2. In a mixing bowl using an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder, and salt until combined.
3. Add eggs, buttermilk, rum, coffee, oil, and vanilla. Beat on medium for 2 mins and then pour evenly into prepared pans.
4. Bake for 30-35 mins or until a toothpick inserted in center comes out clean. Cool for 10 mins, remove to wire rack and transfer to the freezer to cool completely.

To Make Vanilla Cake Layers

1. Preheat oven to 350F. Grease and flour one 8” round baking pan.
2. In a mixing bowl, whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium until combined. Mix in eggs, and then slowly add in flour mixture and beat on low. Add milk and vanilla and keep beating until combined.
3. Pour cake batter into pan and bake for 30-35 minutes until golden or until a toothpick inserted in the center comes out clean. Turn out onto rack and allow it to cool completely, or transfer to the freezer to chill.

To Make Buttercream Frosting

1. Using an electric mixer, cream all of the ingredients together until a buttercream frosting forms. Make sure the mixture is spreadable, and no clumps of butter are visible.
2. Separate ¼ of the frosting and place it in a separate bowl. Add a few drops of red food coloring and mix with an electric mixer to form a pink frosting.
3. In the rest of the white frosting add a few tablespoons of cocoa powder and mix with an electric mixer. If the frosting isn’t dark enough, add more cocoa and mix again.

To Assemble Cake

1. Add a tablespoon of frosting in the center of a plate to hold the first layer in place. Place the first chocolate layer on top.
2. Spread a generous amount of chocolate frosting over the first layer. Next, place the thick vanilla layer on top. Spread all of the pink frosting over this layer.
3. Add the last chocolate layer on top of the pink frosting and then frost the whole cake with the remaining chocolate frosting. Arrange strawberries on top of the cake.
4. In a double boiler, melt chunks of cooking chocolate and a little bit of oil to make a spreadable chocolate glaze. Pour over the top of the cake and strawberries. Sprinkle shaved white chocolate near the bottom of the cake and then place in the freezer to chill and set.

Jewish Apple Loaf Cake

Posted on February 1, 2016 by Better Baking Bible

This Jewish apple loaf cake is an easy and healthy loaf cake that’s perfect to make on a lazy Sunday. I scoured the web for tons of Jewish apple loaf cakes, and decided I wanted to make my own version. I spiced this loaf cake up by infusing it with lemon zest and grated carrots (I did not include the 1/2 cup of grated carrots in the recipe below, so it’s your choice!). It turned out lovely and I specifically like how the lemon zest gave it a refreshing taste and not to mention, beautiful aroma. So easy to make and delicious!

So what exactly is Jewish apple loaf cake and where does this simple, yet tasty recipe come from? Jewish apple cake is a dense cake made with apples and it is sold mostly in Pennsylvania. This recipe has limited known connection to Jewish cuisine and is actually a recipe from the Dutch population in Pennsylvania. It was mistakenly attributed to Jews because it seemed “old war” and also because it contains no dairy, and can be eaten with meat in accordance with Jewish laws of kashrut. Besides this, there are tons of science backed health benefits of apples – so why not give this delicious treat a try?

* The recipe below has been improved and edited from the original one.

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Jewish Apple Loaf Cake

Soft, moist, healthy Jewish loaf cake loaded with apples.

5 apples
2 tsp cinnamon
2 cups sugar (You can definitely minimize the sugar to 1 cup if you do not like it too sweet!)
Few tablespoons brown sugar and cinnamon for sprinkling on top (I do this approximately)
3 cups flour
1 tsp salt
3 tsp baking powder
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 tsp vanilla
1 grated lemon for zest
4 tbsp sugar for apples

1. Preheat oven to 350 F, and grease and line a medium sized loaf pan.
2. Peel and core apples, then thinly slice and toss in a mixing bowl with cinnamon and sugar.
3. In a separate bowl, mix flour, lemon zest, baking powder, and salt. In another mixing bowl, combine the wet ingredients. Slowly add in the dry ingredients and mix well.
4. Pour half of the batter into the loaf pan and add apple slices on top. Then pour the rest of the batter onto the apple slices. Sprinkle brown sugar and cinnamon on top and bake for about 1 hour until golden and a toothpick comes out clean.

Banana Bread Lamingtons – Easy Holiday Dessert

Posted on December 24, 2015 by Better Baking Bible

These banana bread lamingtons are a delicious spin-off of the traditional vanilla squares rolled in chocolate and coconut. Real lamingtons are delicious, but being a big fan of banana bread, I would say this banana/choco/coconut combo tastes even better!

For the banana bread recipe, I used the original Starbucks recipe they use to make their banana bread that retails for $5 a slice! I made a few slight alterations, baked it in a rectangular cake sheet, cut into squares, dipped in chocolate, and finally rolled the banana bread suqares in coconut. Voila! An easy dessert to make that looks impressive, and tastes absolutely delicious!

Lamingtons are a traditional Australian dessert named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901. Historians say that Lord Lamington actually did not like lamingtons and reffered to them as “those bloody poofy wooly biscuits”. Maybe he would have liked our version better!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Banana Bread Lamingtons – Easy Holiday Dessert

Banana bread lamingtons rolled in chocolate and coconut!

Ingredients:

For Banana Bread

2 cups white flour
1/2 cup of granulated sugar
1 tsp baking soda
1 pinch of salt
½ cup vegetable oil
2 tbsp buttermilk
½ tsp vanilla extract
1 egg
3 ripe medium sized bananas

For Chocolate Frosting

150 g dark chocolate
150 g unsalted butter
100 g sugar
2/3 cup milk
200 g shredded, unsweetened coconut

Directions:

To Make Banana Bread

1. Preheat oven to 325F. Grease a rectangular sheet cake pan and dust with flour.
2. Combine dry ingredients: flour, sugar, baking soda, and salt. In a separate bowl, combine vegetable oil, buttermilk, vanilla extract, 1 egg and bananas. Make sure to mash the bananas well and not leave any chunks.
3. Pour batter into cake pan and bake for about 45 minutes depending on the size of your pan and the thickness of the batter. Keep checking with a toothpick until it comes out clean.
4. Remove from oven and allow to cool in pan for 10 minutes. Transfer to a wire rack and cool for another 20 minutes. Again, transfer cake onto a cutting board and cut into approx. 2 inch x 2 inch sized squares. Place on a baking sheet and into the freezer overnight.

To Make Chocolate Frosting

Using a double boiler, melt chocolate and butter. Add sugar, mix until smooth and then add milk, stirring constantly.

To Assemble

Dip each banana bread cake square into chocolate; making sure each side is well coated. Then cover in coconut, allow to chill/rest in fridge for about an hour before serving.

Better Baking Bible

Cake, Recipes, Cookies, Cupcakes, & Easy Desserts for the Modern, Busy woman!

Category Archives: Cakes

Chocolate and Vanilla Cake with Cream Cheese Filling, Strawberries, and Almonds

Chocolate and Vanilla Layer Cake with Cream Cheese Frosting

Cherry Sponge Sheet Cake Recipe

Cherry Sponge Sheet Cake

Here are Some More Easy Cakes!

Fruit Explosion Carrot Cake with Coconut Icing

Fruit Explosion Carrot Cake with Coconut Icing

Chocolate Banana Marble Bundt Cake Recipe

Chocolate Banana Marble Bundt Cake Recipe

Neapolitan Chocolate Birthday Cake

Neapolitan Chocolate Birthday Cake

Jewish Apple Loaf Cake

Jewish Apple Loaf Cake

Banana Bread Lamingtons – Easy Holiday Dessert

Banana Bread Lamingtons – Easy Holiday Dessert