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Happy Friday everyone! I hope you’ve all been having a wonderful holiday season, and it’s not over yet! New Years Eve is just a few days away, and I’m so excited to ring in a new decade!
These super easy peach bellini cupcakes are the perfect champagne inspired dessert for however you plan to celebrate! Whether it’s with a full blown party or pajamas on the couch watching movies (that will be me!), you’ll love these fun and festive cupcakes. Full of fresh fruity peach flavor, and topped with delicious champagne frosting, these are the perfect New Years treat.
Do you love gingerbread? Me too! Spicy, moist and festive – this Gingerbread cake is all the delicious gingerbread flavors in cake form! The perfect dessert for Christmas dinners and New Years festivities. This cake is sure to become everyone’s new favorite dessert. Including the busy cook, since it takes just a few minutes to come together and is beautiful to present!
The first Christmas cake of the season! This is such a fun and festive holiday dessert, baked with fresh orange and cranberries! The cinnamon cream cheese frosting is the icing on the cake (ha!). The cinnamon flavor is subtle, and compliments the cake flavors so well. This cake is perfect for all of your holiday parties, so let’s get baking!
The fresh cranberries baked into this cake are so pretty when it’s sliced into, and are little bursts of bright flavor when you bite into them! Orange and cranberry is one of my favorite flavor combinations; last year I shared my Cranberry Orange Muffins, which are still going strong as a top recipe!
For a super easy decoration, I cut a few orange slices and covered some leftover fresh cranberries in sugar. It doesn’t get more simple than that, and I love how pretty it looks!
Cake Ingredients:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 Tablespoon vanilla extract
1 cup sour cream
6 Tablespoons freshly squeezed orange juice
Zest of 1 1/2 oranges
1 1/2 cups roughly chopped fresh cranberries
Cinnamon Cream Cheese Frosting Ingredients:
8 oz Cream Cheese, softened
1 cup butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degress F, and grease and line three 6″ cake pans. In a large mixing bowl, combine the dry ingredients, flour through salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, followed by the vanilla and sour cream. Scrape down the sides as needed. Add the orange zest and juice, and mix until all ingredients are just incorporated. Stir in the chopped cranberries with a spatula.
Pour the batter into the prepared cake pans, and bake for 33-36 minutes, or until a toothpick comes out with moist crumbs. Allow the cakes to cool for 10 minutes in the pans, and then use a knife to gently loosen the edges before inverting onto a cooling rack.
For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Add the powdered sugar one cup at a time, mixing until it’s fully incorporated. Add the cinnamon and vanilla, and beat for a few minutes on medium-high speed.
Frost when the cakes are completely cooled. (I even prefer to frost cakes that have been refrigerated at least an hour.) Top with cranberries and orange slices, and serve!
Fall officially begins in just a few short days – can you believe it? We’ve had a week of rainy, colder days and that crisp Autumn chill has started to settle in around us. Fall is my very favorite season. I love the changing leaves, sweaters, and of course, everything pumpkin spice!
This is my first fall dessert of the season, and I’m SO excited to share it with you! Pumpkin cake with caramel filling, and cream cheese frosting. It’s definitely hard to pick a favorite of my cake recipes, but this pumpkin cake is going to be pretty dang hard to beat! The rich, spicy pumpkin cake pairs so well with the creamy caramel, and is topped with delicious cream cheese frosting.
As a fan of all things pumpkin spice, I thoroughly approve this cake recipe! I also love how quick and easy it is to make. Since the cake calls for melted butter, there’s not even any need to wait for butter to soften. You’ll also notice that for the caramel filling, I used store bought caramel sauce (this one is my favorite). If you have a favorite caramel recipe, feel free to use it instead.
Also, can we talk about how cute those fall sprinkles are? They’re called Fall Harvest by Sweets and Treats, and it’s safe to say I’m obsessed!
Cake Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup brown sugar
1 cup butter, melted and cooled
3 eggs
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
1/2 cup buttermilk
Cream Cheese Frosting Ingredients:
8 oz cream cheese, room temperature
1 cup butter, softened
1 teaspoon vanilla
3-4 cups powdered sugar
Directions:
Preheat oven to 350 degrees F, and grease and line three 6″ cake pans. Whisk together the dry ingredients, flour through brown sugar. In the bowl of your stand mixer, combine all the wet ingredients, butter through buttermilk. Add the dry ingredients in two batches, mixing on low speed until just combined and scraping down the sides of the bowl as needed.
Distribute the batter between the three prepared cake pans. Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs.
For The Frosting: beat the cream cheese and butter in your stand mixer fitted with the paddle attachment until light and fluffy. Add the vanilla. Add the powdered sugar one cup at a time. Once all 3 cups are added, beat on high speed for about 5 minutes. If the frosting is too wet, add more powdered sugar. If it’s too dry, add a bit of heavy cream.
Assembly: Start with cold cakes. I wrap mine well in plastic wrap once cooled, and refrigerate for at least a few hours. Frost the bottom layer with a thin layer of cream cheese frosting. Pipe a small perimeter of frosting on top, and fill the well with caramel sauce. Repeat for the second layer. Use the remainder of the frosting to cover the outside of the cake. Decorate with candy pumpkins and sprinkles!
By the way, be sure to check out my Instagram (@thiscelebratedlife) for videos on how I decorate my cakes!
More Fall Recipes:
Today I have the perfect boozy cupcake recipe for you: easy mint julep cupcakes. Full of delicious bourbon, warm vanilla and bright, fresh mint, these are the best cupcakes for a Kentucky Derby party. And even though the Kentucky Derby is months away, I can’t wait to serve these!
