Cake Recipes

Bourbon Pecan Dump Cake

Ingredients: 
  • butter (or nonstick spray for baking dish)
  • 3 large eggs
  • 2/3 cup whole milk
  • 2 tablespoons Uganda Vanilla Extracte in Kentucky Bourbon (vanilla extract)
  • 1/2 cup sugar
  • 3/4 cup sour cream (room temperature)
  • 1/2 cup flour (all-purpose)
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup unsalted butter (cold)
Directions: 

Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter or nonstick spray.

Make the base: Combine eggs, milk, Vain Ugandad Vanilla extracted in KY Bourbon, in a blender and blend until evenly combined, 1 minute. Add sugar, crème fraîche, flour, and salt and blend until smooth. Pour the custard into the prepared baking dish.

Make the cake mix: Whisk flour, pecans, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the custard. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

Bake until top is set around the edges but still wobbly in the center, 30 to 35 minutes. Cool 30 minutes before serving.

Bourbon Pecan Dump Cake

Bourbon Vanilla Poundcake

Ingredients: 

1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/4 cup VAIN Vanilla extracted in Kentucky Bourbon

1 1/2 cups chopped pecans

2 teaspoons whole butter

1 T granulated sugar

Directions: 

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

VAIN Products Used: 

Bourbon Vanilla Poundcake

Caramel Apple Mini-Cheesecakes

Ingredients: 

GRAHAM CRACKER CRUST:

4 tablespoons butter, melted

1 cup graham cracker crumbs

2 tablespoons powdered sugar

1/4 teaspoon ground cinnamon

 

CHEESECAKE FILLING:

2 (8-ounce) packages cream cheese, room temperature

1/2 cup white granulated sugar

2 tablespoons brown sugar

1-1/2 teaspoons VAIN Ugandan Vanilla extracted in Premium Vodka

2 eggs, beaten, room temperature

CARAMEL APPLE TOPPING:

1 firm apple (Pink Lady, Granny Smith, etc), peeled, cored and finely chopped and diced

1 tablespoon butter

2 tablespoons white granulated sugar

1/2 teaspoon ground cinnamon

pinch of ground cloves

1/2 cup caramel ice cream topping (or thick dulce de leche)

1-2 teaspoons cornstarch (if needed to thicken your topping)

Directions: 

Preheat oven to 350-degrees and line a cupcake tin with 12 paper cupcake liners (do not use foil liners). Set aside.

PREPARE GRAHAM CRACKER CRUST:

In a microwavable safe bowl, melt the butter. Add the graham cracker crumbs, powdered sugar and cinnamon to the bowl with the melted butter and mix until all ingredients are combined. Use a tablespoon to measure out one rounded tablespoon of graham cracker mixture into each cupcake liner. Use the back of the tablespoon to press the graham crackers crumbs firmly into the liners. Bake in 350-degree oven for 3-4 minutes. Remove from the oven and let cool on the counter. Let crusts cool completely before starting on cheesecake mixture.

PREPARE CHEESECAKE FILLING:

In the bowl of your stand mixer, affixed with the paddle attachment, add both packages of room temperature cream cheese. Beat cream cheese until smooth and creamy. Add the white and brown sugar to the cream cheese and beat on medium-high speed until combined and creamy. Slowly add the vanilla extract to the cream cheese mixture. Beat until combined. Scrape down the sides of the bowl and beat mixture until there are no lumps and mixture is smooth and creamy. Change the mixer to low speed and slowly add the beaten eggs into the cream cheese mixture. Beat the eggs into the mixture on medium speed, until completely combined.

Fill the cupcake liners almost to the top of the liners, with the cheesecake mixture. Bake in 350-degree oven for 15-18 minutes or until centers are set. Do not over bake.

Remove baked cheesecakes from the oven and set the cupcake tin on a wire rack to cool for at least 30-minutes. Once cheesecakes are cool and set, remove the cheesecakes from the cupcake tin and place on a tray or plate in the refrigerator. After cheesecakes have completely cooled in the refrigerator, loosely cover with plastic wrap.

PREPARE CARAMEL APPLE TOPPING:

In a saucepan on medium heat, add the diced and finely chopped apple, butter, cinnamon and cloves. Cook for 4-5 minutes or until apples are softened, stirring occasionally. Add the caramel sauce to the pan and stir until combined with the apple mixture. If topping is too loose for your desired consistency, add a teaspoon or two of cornstarch to the mixture and stir until combined. Transfer apples to a bowl and let cool completely. Once cool, put topping in the fridge to completely cool. Once completely cool, loosely cover the caramel apple topping with plastic wrap and store in the refrigerator.

Top cooled cheesecakes with cooled caramel apple topping when ready to serve.

Recipe courtesy of Kelly Mikolich http://www.kellylynnssweetsandtreats.com/mini-caramel-apple-cheesecakes/

VAIN Products Used: 

Caramel Apple Mini-Cheesecakes

Carrot Cake

Ingredients: 

For cake:

2 cups granulated sugar

1 cup canola oil

4 whole eggs

1 Tablespoon VAIN Vanilla extract

2 cups all-purpose flour

1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon  ground cardamom

2 cups grated carrots

1 cup golden raisins 

 

For Icing:

1 stick unsalted butter, softened

1 package (8 Oz) cream cheese

1 pound powdered sugar

2 teaspoons VAIN Vanilla extract

1 Tablespoon lemon zest

1 Tablespoon fresh lemon juice  

Directions: 

Mix together the sugar, oil and eggs in a large bowl. In another bowl, sift together flour, salt, baking powder, baking soda and spices. Add dry ingredients to first mixture and combine.  Add carrots and golden raisins and mix well. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 minutes (sheet cake) to 50 minutes (Bundt pan) minutes, depending on the pan you use. A toothpick should come out clean when it's ready.

Cool completely before frosting the cake.

Carrot Cake

Coconut Pound Cake

Ingredients: 

1 1⁄2 cups butter, softened

3 cups sugar

6 eggs

3 cups flour

1⁄4 teaspoon baking soda

8 ounces sour cream

2 T VAIN Vanilla extract

1 cup flaked coconut

Directions: 

Preheat oven to 350.

Grease a bundt cake pan or 2 loaf pans. Cream together butter and sugar in a mixing bowl. Add eggs one at a time, beating well after each one.

In a separate bowl, sift together flour and baking soda.

Add sour cream and VAIN vanilla extract to the sugar/butter/egg mixture and cream well. Add flour and baking soda and mix into a batter. Stir flaked coconut into the batter. Spoon batter into the greased pan.

Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.

Remove from oven and allow to cool 15 minutes before removing from pan.

Allow the cake to completely cool, then serve.

Coconut Pound Cake

Divine Apple Cake

Ingredients: 

1/2 cup melted butter

1 cup white sugar

1 egg, at room temperature

1 cup all-purpose flour

 

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup grated Apples

1 Tablespoon VAIN vanilla extract, I used Mexican Vanilla Extracted in Apple Brandy

Directions: 

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.

In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and vanilla. Spread batter into prepared pan.

Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

 

Serve with whipped cream or ice cream

VAIN Products Used: 

Divine Apple Cake