Pumpkin Cake with CaramelCream Cheese Frosting Recipe Grace Parisi

Moist Vanilla Pound Cake Recipe With Cream Cheese Frosting Back To My

Preheat oven to 300F (150C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside. In a large mixing bowl, combine butter and cream cheese and use an electric mixer (or use a stand mixer with paddle attachment) to beat on high speed until smooth and creamy.

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Instructions. Grease and flour a bundt cake pan or tube pan. Preheat the oven to 325℉. In a separate bowl, whisk the cake flour, baking powder, and salt to combine, set aside for later. Using an electric mixer (paddle attachment if using a stand mixer), mix the butter and cream cheese on medium speed until smooth.

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Make the pound cake: beat butter and cream cheese at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add eggs, one at a time and beat only until yellow disappears. Stir in vanilla. Combine flour and salt and add to creamed mixture beating on low speed of electric.

Pumpkin Cake with CaramelCream Cheese Frosting Recipe Grace Parisi

With the mixer on low speed, gradually add flour until just combined. Mix in buttermilk until just incorporated. Pour batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.

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3. Overmixing the batter. Add the dry ingredients alternately with the liquid, always ending with the dry ingredients. This helps ensure the dry and wet ingredients are distributed evenly throughout the batter. After each addition mix just until blended. Overmixing the batter can cause a tough, rubbery pound cake.

Babushka's Kitchen Cream Cheese Pound Cake

Instructions. In the bowl of a stand mixer with the paddle attachment (or using a handheld mixer), beat the cream cheese and butter until smooth and creamy, about 1 minute. Add the caramel sauce and vanilla. Beat until blended. Add 3 cups of confectioners sugar, 1 cup at a time, and beat on low speed until blended.

Cream Cheese Pound Cake Recipe Sugar & Soul

What's Up Cupcake? Sweet Treats Saturday Cream Cheese Pound Cake

Instructions. Cream butter and cream cheese well. Slowly add powdered sugar. Mix until there are no lumps and add vanilla. If you'd like to thin the glaze stir in a little milk at a time, stirring after each addition. You can also thin the glaze by microwaving until it's pourable.

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In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes). Gradually add the sugar and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla. Slowly add the cake flour and mix until combined.

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Pour batter into pan. Step 3. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a rack 10 to 15 minutes; then remove from pan to wire rack, and cool completely. Step 4. Heat 1/4 cup sugar in a skillet over medium heat until amber colored (do not stir).

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Pound Cake. In a small bowl sift flour and set aside. In a large bowl, mix the butter and sugar until creamy. Alternately, add the eggs and the flour and mix after each one is added. Add the vanilla and mix. Pour the cake batter into a greased tube pan. Cook for approx. 55 minutes, or until a knife comes out clean.

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Prepare the cake: Position a rack in the center of the oven and heat the oven to 325 degrees. Step 2. In a medium bowl, add the flour and baking powder. Whisk to combine and to break up any lumps. Step 3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment.

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Instructions. Preheat the oven to 325 degrees. Prepare a bundt pan by greasing with butter and dusting with flour. This will prevent the cake from sticking. Cream the cream cheese and butter together at medium speed until combined. Add the sugar and salt and mix until incorporated and smooth.

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Preheat oven to 300 degrees. Spray a bundt pan with cooking spray and set aside. Cream butter and cream cheese in mixer for about 3-5 minutes. Add sugars slowly to butter/cream cheese mixture. Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg. Add vanilla.

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Cake flavors that pair well with this recipe include chocolate, white, yellow, pumpkin, and, of course, caramel. And it doesn't just have to be on top! Like regular cream cheese frosting, you can also use its caramel cousin for cake layering. This caramel frosting is also great for topping off chocolate chip, butter, pumpkin, and sugar cookies.

Cream Cheese Pound Cake Recipe Leite's Culinaria

Instructions. In the bowl of your mixer, add the softened butter and cream cheese, mix until smooth. Do not mix above medium speed. Slowly add the powdered sugar along with the caramel topping, salt and vanilla. Mix until the mixture is creamy and smooth. Don't over mix or it may become too soft.