Introduction
Who doesn’t love cakes? And, what if we tell you that you can top your cakes with your favorite sweets? Yes, you heard it right! In this recipe blog, we will share with you two delightful cake recipes that are topped with sweets.
Recipe 1: Chocolate Cake with Marshmallow Topping
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 bag of marshmallows
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Stir in boiling water. The batter will be thin. Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Sprinkle chocolate chips over the hot cake. Once melted, spread them with a spatula to form a smooth layer.
- Top the cake with marshmallows and broil until golden brown. Watch closely as the marshmallows will brown quickly.
Nutritional Information:
- Servings per recipe: 10
- Per serving:
- Calories: 474
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 42mg
- Sodium: 715mg
- Total Carbohydrates: 82g
- Dietary Fiber: 2g
- Sugars: 57g
- Protein: 6g
Cooking Time:
- Preparation time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking pan
- Whisk
- Measuring cups and spoons
- Spatula
- Oven
Serving Suggestions:
This cake is perfect for a party or a gathering. You can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations:
You can add chopped nuts or shredded coconut to the batter for extra texture and flavor.
Substitutions:
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Storage:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Tips:
Make sure the cake is completely cooled before adding the marshmallows to prevent them from melting too quickly.
Frequently Asked Questions:
- Can I use a different size of baking pan?
- Yes, you can use a different size of baking pan, but the baking time may vary.
- Can I use mini marshmallows?
- Yes, you can use mini marshmallows, but they will brown faster than regular marshmallows.
Recipe 2: Vanilla Cake with Candy Topping
Ingredients:
- 2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup candy-coated chocolates
Instructions:
- Preheat the oven to 350°F. Grease an 8-inch round cake pan.
- In a medium mixing bowl, sift together cake flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time. Beat well after each addition.
- Mix in vanilla extract.
- Add flour mixture alternately with milk, beginning and ending with flour.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before topping it with candy-coated chocolates.
Nutritional Information:
- Servings per recipe: 8
- Per serving:
- Calories: 395
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 281mg
- Total Carbohydrates: 58g
- Dietary Fiber: 1g
- Sugars: 39g
- Protein: 4g
Cooking Time:
- Preparation time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Equipment:
- Medium mixing bowl
- Large mixing bowl
- 8-inch round cake pan
- Sifter
- Electric mixer
- Measuring cups and spoons
- Oven
Serving Suggestions:
This cake is perfect for a birthday or any celebration. You can serve it with a glass of milk or a cup of coffee.
Variations:
You can use different types of candy-coated chocolates or sprinkle the cake with your favorite candy.
Substitutions:
If you don’t have cake flour, you can make your own by replacing 2 tablespoons of flour with 2 tablespoons of cornstarch.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days.
Tips:
Make sure the butter is softened before creaming it with sugar to create a light and fluffy texture.
Frequently Asked Questions:
- Can I use a different size of cake pan?
- Yes, you can use a different size of cake pan, but the baking time may vary.
- Can I use a different type of candy?
- Yes, you can use a different type of candy, but make sure it’s small enough to sprinkle on top of the cake.
Conclusion
Cakes topped with sweets are a fun way to indulge in your favorite treats. Whether you prefer marshmallows or candy, these recipes are sure to satisfy your sweet tooth. So, go ahead and try them out for yourself. We promise you won’t be disappointed!