Individual Angel Food Cakes Without the Tube Pan

I don’t make angel food cake very often, but when I do, I usually make cupcakes instead. They’re easier to serve, I don’t have to mess with a tube pan, and everybody gets their own whipped cream and berries.

I did grow up eating a lot of angel food cake. My mom made it regularly in one of those aluminum tube pans that was a staple in every kitchen in the seventies. It was the era of cake and coffee, and angel food cake made an appearance often enough that it felt like a regular menu item.

One summer afternoon, my mom was having a ladies’ luncheon at our house, which was nothing unusual. The lady down the street was her Mary Kay cosmetics rep and had come over to do one of those lipstick and cold cream presentations that seemed to happen on random weekdays because everybody was home. I was young, four or five years old, but I remember I was wearing a yellow gingham sundress and white Mary Janes because even luncheons on a Tuesday afternoon required dressing up.

Instead of her usual angel food cake, my mom made angel food cupcakes for the first and only time. She topped them with whipped cream and perfect little strawberries and put them in the refrigerator until dessert. I remember being very happy about this change.

The Mary Kay lady had a daughter who was a year older than I was and I dreaded every minute I had to spend with her. She had the exact same energy as the Veruca Salt character from Charlie and the Chocolate Factory. Once the adults disappeared into the formal living room for the presentation, she made it clear to me she was going to eat the strawberries off the cupcakes. I remember being completely horrified and tried to stop her, even though I was afraid of her. I also tried to tell my mom, but got in trouble for tattling because she stopped me before I could tell her there was a dessert emergency happening in the kitchen.

By the time the presentation ended, that girl had eaten nearly every strawberry off the cupcakes, while simultaneously scooping up the whipped cream with them, and the cupcakes looked awful. My mom was visibly annoyed because she was a perfectionist when it came to entertaining. I was vindicated because I tried to tell her. And she never made angel food cupcakes again, which I think is funny now.

So naturally, decades later, I make them myself. They’re still little individual angel food cakes topped with whipped cream and berries, only this time nobody is stealing the strawberries. I never had to have playtime alone with that girl again. That was probably my biggest win.

What Makes This Recipe Different

• Angel food cake always meant pulling out the aluminum tube pan. They’re fine, but they’re bulky to store. Angel food cake sliced from a larger cake always looks slightly squashed. Because it is.
• I prefer angel food cake as cupcakes because I love individual serving desserts. Everyone gets their own little cake topped with whipped cream and berries, and there’s nothing to slice at the table.
• The cupcakes bake in a standard muffin tin with paper liners, so the tube pan is unnecessary. They also bake more quickly and are easy to serve for brunches, showers, and summer gatherings.
• I make my own cake flour by combining all-purpose flour and cornstarch instead of buying a separate box. Those are ingredients I almost always have in my pantry anyway.
• The dry ingredients are sifted three times, which might sound excessive until you’ve tried folding flour into whipped egg whites. Even tiny clumps can deflate the batter, so the extra sifting makes everything disappear into the meringue much more easily.
• I finish the cupcakes with homemade whipped cream and fresh berries instead of heavy frosting because that’s really what I want from angel food cake. The whipped cream keeps it light, and the blueberries and raspberries look like they belong there rather than sitting on top as decoration.

Ingredients

• Superfine Sugar – dissolves more easily into whipped egg whites than regular granulated sugar, which helps create a smoother, more stable meringue. If you don’t have superfine sugar, pulse regular sugar in a food processor for about 30 seconds.
• All-Purpose Flour – Combined with cornstarch, it creates a homemade cake flour that gives the cupcakes a softer texture.
• Cornstarch – Lowers the protein content of the all-purpose flour, creating homemade cake flour for a softer, more tender cupcake.
• Salt – Balances the sweetness without making the cupcakes taste salty.
• Egg Whites – Egg whites are responsible for almost all of the rise in angel food cake. Fresh egg whites are best because they whip into a more stable meringue than carton egg whites. It’s easiest to separate the eggs while they’re cold, then let the whites come to room temperature before whipping.
• Warm Water – Helps the egg whites whip more easily and expand.
• Cream of Tartar – Stabilizes the whipped egg whites so they hold their volume while baking.
• Vanilla Extract – Gives angel food cake its classic vanilla flavor.
• Heavy Whipping Cream – The classic topping for angel food cake. It complements the delicate cake instead of covering it with a heavy frosting.
• Confectioners’ Sugar – sweetens the whipped cream.
• Fresh Mixed Berries – Add color and freshness while balancing the sweetness of the cake and whipped cream.

How to Make Angel Food Cupcakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the muffin tins)
  Preheat the oven to 325°F (163°C) and line 16 muffin cups with paper liners. Don’t grease the liners or the pan. Angel food batter needs a surface to grab onto as it rises, and a greased pan makes that much harder. You’ll need two standard 12-cup muffin tins for this recipe, and it’s fine if some of the cups are empty.
• Step Two (prepare the dry ingredients)
  Sift 1/4 cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Then do it two more times for a total of three siftings. Because angel food cake depends almost entirely on whipped egg whites for its rise, even tiny flour clumps can knock out some of that air while you’re folding.
• Step Three (whip the egg whites)
  Beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining 1/2 cup (100 g) superfine sugar while beating, then continue until the egg whites hold soft peaks. The peaks should gently curl over when you lift the beaters. You’re not looking for stiff peaks. Angel food cake bakes best when the egg whites still have a little flexibility. Beat in the vanilla extract.
• Step Four (fold the batter)
• Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold only until the flour disappears into the batter. The air in the egg whites is what gives angel food cupcakes their light, cloud-like texture, so this is one of those times when less mixing is better.
• Step Five (bake the cupcakes)
  Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Step Six (cool and decorate)
  Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. Beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Spoon or pipe the whipped cream onto the cooled cupcakes and finish with fresh berries before serving. I spoon it on because angel food cake has always looked better to me with soft clouds of whipped cream than perfectly piped swirls.

Recipe Tips

• Separate the eggs while they’re cold. The yolks are much less likely to break, and then you can let the whites come to room temperature before whipping.
• You don’t want to skip the triple sifting step. I know it sounds like one of those old baking instructions, but it really does make the flour mixture much easier to fold into the egg whites.
• Make sure to take your time folding. Angel food cake gets almost all of its rise from whipped egg whites, so preserving the air is much more important than mixing quickly.
• This isn’t the time to chase stiff peaks when whipping the egg whites. The peaks should gently curl over at the tip. Overwhipped egg whites are more likely to collapse.
• Don’t grease the pan or paper liners. Angel food batter likes having something to hold onto as it rises.
• The cupcakes don’t need to cool upside down the way a full-size angel food cake does. The smaller cakes and paper liners provide enough support while they cool.
• Wait until the cupcakes are completely cool before adding the whipped cream. Even slightly warm cupcakes will soften it.
• I usually add the berries right before serving because they look their prettiest and freshest that way.

Storage & Leftovers

• Store the plain cupcakes in an airtight container at room temperature for up to 1 day or refrigerate them for up to 3 days.
• Once topped with whipped cream and berries, the cupcakes should be refrigerated and are best within about two days. The whipped cream gradually softens and the berries begin releasing moisture, so they’re nicest the day they’re assembled.
• For longer storage, wrap the unfrosted cupcakes individually, then freeze them in a freezer bag or airtight container. Let them thaw at room temperature, then top with freshly whipped cream and berries before serving.

FAQs

• Can I use carton egg whites?
  Fresh egg whites produce the most stable meringue and give the cupcakes their best rise. Carton egg whites often don’t whip to the same volume.
• Can I use cake flour instead?
  Yes. You can substitute cake flour for the all-purpose flour and cornstarch combination if you already have it on hand.
• Why did my angel food cupcakes sink?
  It’s usually caused by overwhipped egg whites, overmixing while folding, or removing the cupcakes before they’re fully baked.
• Can I make angel food cupcakes in a standard muffin tin?
  Yes. This recipe is designed specifically for a standard muffin tin with paper liners, so there’s no need for a tube pan.
• Can I make these ahead of time?
  Yes. The cupcakes can be baked a day ahead and stored covered until you’re ready to serve them. I usually wait until serving day to add the whipped cream and berries.
• Can I freeze them with the whipped cream?
  It’s better to freeze only the plain cupcakes. Fresh whipped cream and berries have the nicest texture when added after thawing.
• Can I use frozen berries?
  Frozen berries are great for sauces and compotes, but fresh berries work much better because they don’t release excess juice as they thaw.
• Why are my cupcakes sticking to the paper liners?
  Angel food cake is delicate while it’s still warm. Let the cupcakes cool completely before peeling away the liners, and they’ll release much more cleanly.

From My Kitchen Notes

Small observations from the margins.

• Some desserts are memorable for reasons that have very little to do with the dessert itself.
• There were many moments in my childhood when the adults were completely unaware that a catastrophe was unfolding.
• Being told not to tattletale when a hostessing emergency was occurring was a very specific frustration to me.
• Being believed was important. Childhood injustices can be very specific.
• There are a lot of childhood moments when vindication arrives so late that it hardly matters.
• My food memories are rarely about food.
• I learned surprisingly young that not everyone views rules as agreements.
• I don’t mind rules if everyone is playing by the same expectations.
• I was extremely attached to the things and creatures I loved and very protective of my little world.
• I had a beloved collection of stuffed animal koala bears, and the Veruca Salt girl would go into my room and make them hit each other in the face violently. She was like this tiny agent of chaos and I hated every minute I had to spend with her.
• She represented everything I found to be destabilizing. She was loud, rough, unpredictable, destructive, and unconcerned with consequences. But I was expected to treat her with politeness, share my things, entertain her, manage her, and not complain.
• I have never forgotten the girl who removed every strawberry from those cupcakes. Having to monitor her was above my pay grade at that time.
• I remember what I was wearing that day because she stained my yellow dress with strawberry juice when I tried to stop her from eating them.
• I was not ready to protect a dessert table from a wild child terror at four or five.
• I lived in a world where social etiquette trumped everything and strawberries could ruin a whole afternoon.
• Sometimes a single, unexpected gesture can rearrange an entire day.
• But, sometimes we remember the deviation more clearly than the tradition.
• Certain things become permanent because they come with an unexpected injustice.
• This was something that happened once and never happened again, but it’s one of the stories I’ve kept.
• I still think individual desserts feel more celebratory than slices.
• There are things that seem insignificant until they happen in a way we’ve never seen before.
• I think we all have a few experiences that remain oddly unfinished in our minds.
• Some interruptions feel much larger than the events that caused them.
• There are stories I organize into neat little boxes, only to discover they still have the ability to surprise me.

More Desserts Served One at a Time

• Mini White Chocolate Raspberry Cheesecakes – creamy cheesecake made in a muffin tin.
• Raspberry Lemon Tartlets – buttery shortbread filled with lemon curd and berries.
• Chocolate Cherry Cupcakes – chocolate cupcakes with cherry buttercream.
• Mini Chocolate Ganache Tarts – rich chocolate filling in crisp tart shells.
• Chocolate Peanut Butter Stuffed Dates – peanut butter-filled dates coated in dark chocolate.

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Angel Food Cupcakes

Angel food cupcakes are individual angel food cakes baked in a standard muffin tin, then topped with homemade whipped cream and fresh berries. They have the same light texture as classic angel food cake without needing a tube pan or slicing at serving time.

 

Course Dessert

Cuisine American

Keyword angel food cake cupcakes, Angel Food Cupcakes, cupcakes with whipped cream, fresh berry cupcakes, mini angel food cakes

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Cooling: 30 minutes minutes

Total Time 1 hour hour 17 minutes minutes

Servings 16 cupcakes

Calories 145kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls (large). Gives the egg whites room to expand.
• muffin liners Angel food batter climbs the liners as it bakes.
• 2 muffin tins (12-cup). The recipe make 16 cupcakes.
• large fine mesh sieve Helps evenly distribute the dry ingredients before folding.
• rubber spatula Folds the batter gently without deflating the egg whites.
• Stand Mixer or hand mixer. Whips both the egg whites and whip cream.
• cooling rack Allows the cupcakes to cool completely before topping.

Ingredients

Angel Food Cupcakes:

• ¾ cup (150 g) superfine sugar (caster sugar) divided
• 7 tbsp (55 g) all-purpose flour
• 1 tbsp (8 g) cornstarch
• ⅛ tsp (0.75 g) table salt
• ¾ cup (6.3 oz /180 g) freshly separated egg whites ( about 6 large eggs depending on their size)
• 1 tbsp (15 ml) warm water
• ¾ tsp (2.5 g) cream of tartar
• 1¼ tsp (6 ml) vanilla extract

Whipped Cream:

• 1½ cups (360 ml) heavy whipped cream
• ¼ cup (30 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract

Garnish:

• 2 cup (240 g) fresh berries such as blueberries and raspberries

Instructions

• Preheat the oven to 325°F (163°C). Line 16 muffin cups with paper liners. Do not grease the liners or pan.
• Sift ¼ cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Repeat the sifting two more times, for a total of three siftings. This helps the dry ingredients fold more easily into the whipped egg whites.
  ¾ cup (150 g) superfine sugar, 7 tbsp (55 g) all-purpose flour, 1 tbsp (8 g) cornstarch, ⅛ tsp (0.75 g) table salt
• In a large bowl, beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining ½ cup (100 g) superfine sugar while beating. Continue beating until the egg whites hold soft peaks, then beat in the vanilla extract.
  ¾ cup (6.3 oz /180 g) freshly separated egg , 1 tbsp (15 ml) warm water, ¾ tsp (2.5 g) cream of tartar, 1¼ tsp (6 ml) vanilla extract
• Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold just until no streaks of flour remain, being careful not to deflate the batter..
• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
• Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
• To make the whipped cream, beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.

   
  1½ cups (360 ml) heavy whipped cream, ¼ cup (30 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract
• Once the cupcakes are completely cool, spoon or pipe the whipped cream onto each cupcake and finish with fresh berries before serving.
  2 cup (240 g) fresh berries such as blueberries and raspberries

Notes

• Separate the eggs while they're cold, then let the egg whites come to room temperature before whipping.
• Fresh egg whites work best. Carton egg whites don't whip to the same volume.
• If you don't have superfine sugar, pulse granulated sugar in a food processor until finely ground.
• Don't skip the triple sifting. It helps the dry ingredients fold into the egg whites more evenly.
• Stop whipping at soft peaks. Overwhipped egg whites can reduce the volume of the finished cupcakes.
• Fold the batter gently and stop as soon as the flour disappears.
• This recipe makes 16 cupcakes, so you'll need two standard muffin tins. It's perfectly fine if some muffin cups are empty.
• For the freshest presentation, add the whipped cream and berries just before serving.

 

 

If you’re making these Angel Food Cupcakes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 66g | Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 335IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.2mg

Have you made these Angel Food Cupcakes? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Angel Food Cupcakes appeared first on Noble Pig.

Butterscotch Apple Cake

With my apple trees finally ready, I can’t think of a better way to enjoy apple season than with this butterscotch apple cake. Using fresh green apples straight from the tree, the tartness balances out the sweetness of the butterscotch perfectly, making each bite light but packed with flavor. It’s such a great way to make the most of those apples.

This cake is definitely for those moments when I want to indulge a little—perfect for a fall birthday or just because. And when I add that caramel drizzle and whipped cream, it really takes things up a notch.

Why I Love This Recipe

• I love how the butterscotch melts into sweet little pockets throughout the cake.
• The light texture of the cake pairs so well with the chunky apple pieces.
• It stays moist for days, so I can enjoy it longer.

Ingredients

Here are the ingredients for making the best apple cake for fall!

• Vegetable or canola oil – I prefer oil over butter in this cake to keep the texture light and moist without being too dense.
• Granulated sugar
• All-purpose flour
• Baking powder and baking soda
• Table salt
• Ground cinnamon – Adds a warm, comforting spice that pairs perfectly with the apples.
• Pure vanilla extract
• Pecans – I like pecans for their buttery crunch, but walnuts are a great substitute if you prefer.
• Butterscotch morsels – These melt into sweet little pockets that make each bite special.
• Prepared caramel – Drizzled on top to add an extra layer of indulgence.
• Eggs 
• Green apples – Their tartness balances out the sweetness, and they hold up well during baking without getting mushy.
• Whipped cream – Store-bought works, but freshly whipped cream takes the cake to another level with its airy, homemade feel.

How I Make Butterscotch Apple Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I start by preheating the oven to 350°F.
• Step Two: In a large bowl, I mix together the oil and sugar. Then I add the eggs one at a time, beating well after each addition. Next, I stir in the flour, baking soda, baking powder, salt, and cinnamon until it’s all nicely combined. I toss in the vanilla, apples, and pecans, and just know the batter will be a bit thick.
• Step Three: I spread the batter evenly in a greased 9 x 13 baking pan and sprinkle the butterscotch morsels over the top. Then I bake it for about 55 minutes.
• Step Four: Once it’s baked, I let it cool completely in the pan. When it’s cool, I drizzle on some caramel sauce and top each serving with whipped cream.

Recipe Tips

Here’s a few more ideas to make you cake turn out even better.

• Add a touch more cinnamon to enhance the flavor.
• Use room temperature eggs for even mixing and better rise.
• Try adding a pinch of nutmeg along with the cinnamon for an extra layer of warmth.
• Add a sprinkle of sea salt on top of the caramel and whipped cream for a sweet-and-salty kick.
• Top the cake with vanilla ice cream instead of ice cream if you prefer.

Storage and Freezing

Here’s how to store and freeze your butterscotch apple cake so it stays just as delicious.

• Keep it in an airtight container in the fridge to keep the cake fresh and moist for up to a week.
• Wrap individual slices in plastic wrap for easy grabbing and to keep them from drying out.
• If you’re storing leftovers, add the caramel and whipped cream just before serving to prevent them from getting soggy.
• Freeze individual slices in airtight containers or wrap them tightly in plastic wrap for up to three months.
• For best results, let the cake cool completely before freezing to avoid excess moisture.
• Thaw slices in the refrigerator overnight before enjoying, and add fresh caramel and whipped cream just before serving.

More Apple Cake Recipes 

If you’re craving more apple cake goodness, I’ve got some tasty recipes you’ll want to try.

• caramel apple layer cake
• cinnamon apple cake
• apple chai cake
• German apple cake

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Butterscotch Apple Cake

This light and airy apple cake filled with chunks of fresh apples and butterscotch morsels is the ultimate fall season dessert. Each slice finished with a drizzle of caramel and a dollop of whipped cream is decadence you need to experience.

Course Dessert

Cuisine American

Keyword Butterscotch Apple Cake

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 422kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking dish 9x13

Ingredients

• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1-1/2 tsps baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 cups peeled and finely chopped green apples
• 1 cup chopped pecans
• 1 cup butterscotch morsels
• prepared caramel sauce
• whipped cream

Instructions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together oil and sugar. Add eggs, one at a time, beating after each addition. Add flour, baking soda, baking powder, salt and cinnamon; beat well. Stir in vanilla, apples and pecans. (Mixture will be thick).
  1 cup vegetable oil, 2 cups granulated sugar, 2 large eggs, 2 cups all-purpose flour, 1-1/2 tsps baking powder, 1 tsp baking soda, 1 tsp table salt, 1 tsp ground cinnamon, 1 tsp vanilla extract, 3 cups peeled and finely chopped green apples, 1 cup chopped pecans
• Spread mixture evenly in a greased 9 x 13 baking pan. Sprinkle butterscotch morsels over top. Bake for 55 minutes.
  1 cup butterscotch morsels
• Cool completely in pan. Garnish with caramel sauce and whipped cream.
  prepared caramel sauce , whipped cream

Video

Notes

For optimal outcomes when preparing these butterscotch apple cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 155g | Calories: 422kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 280mg | Potassium: 10mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10IU | Calcium: 31mg | Iron: 0.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Butterscotch Apple Cake appeared first on Noble Pig.

Irish Cream Cake

While I enjoy making this Baileys Irish Cream Bundt cake for St. Patrick’s Day, it’s also a welcome dessert anytime of year. I like to think of this Bundt dessert as a well-deserved celebration cake for lots and lots of occasions.

I’ve made this Irish cream cake for birthdays, New Year’s Eve, weekend gatherings and so many other times just for fun.

One of my favorite things about this cake is not only how easy it is to make, but how flavorful it tastes. This dessert truly is the perfect ending to a savory meal.

Why I Love This Recipe

• Irish cream is made with a mixture of Irish whiskey and Irish dairy cream. I think it’s the addition of cocoa beans and vanilla that really gives the liqueur its rich flavor and why this cake is so yummy.
• I love making Bundt cakes because they come out looking beautiful.
• By adding Irish cream to the batter, as well as the glaze, I find that every slice is oozing with the gooey flavor everyone is expecting.

Reader SCdawg says …“This recipe is to die for!!! Made it in mini Bundt pans and used Irish whiskey instead of water. I only wish I’d found it sooner!!! I bake a lot…and send extras to my hubby’s coworkers. This was the first time he didn’t share with them LOL! SO good!!!”

I’ve always considered this Bailey’s Irish cream cake an example of a quintessential celebratory dessert. Similarly, my RumChata Bundt cake recipe and my Limoncello lemon syrup cake are also just as festive. Both cakes effortlessly also feel like a party is in the works.

Ingredients 

• Pecans: I prefer pecans for their crispy, buttery texture, making them perfect for this Baileys Irish cream cake.
• Boxed yellow cake mix: I like Duncan Hines, but feel free to use any brand. This cake tastes nothing like a boxed mix and the mix guarantees you cannot mess this cake up. This cake is so delicious no one would ever know it started with the base of a boxed mix.
• Instant vanilla pudding mix: I add this for moisture and it helps hold together the cake’s structure.
• Vegetable oil: Canola oil is fine too.
• Water: Straight from the tap or filtered water is fine.
• Baileys Irish Cream: Any Irish cream brand is fine. It’s going to go in the cake batter and the glaze. Remember that Irish cream is shelf stable, however, once opened it needs to be refrigerated.
• Eggs: – I always use large sized eggs for baking.
• Granulated Sugar: This is going to sweeten your Irish cream glaze.
• Butter: I always recommend using a European butter for the best flavor, especially in a glaze.

How to Make Baileys Irish Cream Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Cake Batter

1. First, I preheat the oven and then I prepare a Bundt pan for the Baileys Irish Cream by greasing and flouring it.
2. Next, I add pecans to the bottom of the Bundt pan.
3. Then, using a mixer, I combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil, and Irish Cream liqueur.
4. Finally, I pour the batter over the nuts in the pan.

Baking the Cake

1. I bake the cake for 60 minutes or until a toothpick inserted in the center comes out clean. In my experience, it always takes the full sixty minutes, but everyone’s oven is different.
2. After a few minutes (at least ten), I will turn the cake out of the pan and cool it completely on a wire rack.

This cake always flips out of the pan so easily, especially if you’ve taken care to grease and flour your pan properly.

Preparing the Cake for Glaze

1. Using a toothpick or a wooden skewer, I will poke holes into the top of the completely cooled cake. This allows the glaze to find its way into the inside of the cake. Another reason why this Baileys cake is so delicious.

How To Make the Glaze

On the Stove

1. First, I combine the butter, water and sugar in a small saucepan. Next, I bring the mixture to a boil and continue boiling for 5 minutes, stirring constantly.
2. Then, I remove the saucepan from the heat and add the Irish Cream liqueur to the pan.
3. Prick top and sides of cooled cake with a skewer or toothpick.
4. Deliver the glaze to the cake by spooning glaze over top and brushing onto sides of cake.
5. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces.

Over the Cake

1. I deliver the glaze to the cake by spooning it over the top and brushing with a pastry brush onto the sides of the cake.
2. I allow the cake to absorb the glaze and repeat this process until most of the glaze is used. I will save some glaze to pour over sliced pieces.

Pro Tip

How Do I Know the Size of My Bundt Pan?

• I use a measuring cup to pour water into my Bundt cake pan until it is full.
• I keep track of how many cups of water I’ve poured into the pan. This will gives me the cup measurement of my pan.
• Bundt cake recipes are written specifically with cup measurements in mind. This Baileys Irish Cream Bundt cake should be made in a 10-15 cup Bundt pan.

Storage

• If I’m going to have this cake on the counter more than two days, then I will refrigerate it. Otherwise, it keeps well on the counter. It’s always eaten before the two days are up!
• In the refrigerator it will keep for 4-5 days.
• You can also freeze this cake for up to three months. Make sure to wrap it well and thaw in the refrigerator overnight when you’re ready to serve it again.

More St. Patrick’s Day Dessert Recipes

• Lucky Charms Ice Cream
• Chocolate Guinness Doughnuts
• Key Lime Cupcakes
• Potted Chocolate-Mint Puddings
• Guinness Sundae
• Guinness Chocolate Layer Cake

This post may contain affiliate links. Please read my disclosure policy.

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Baileys Irish Cream Cake

This easy to make Baileys Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.

Course Dessert

Cuisine American, Irish

Keyword Bailey's Irish Cream Cake

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 slices

Calories 513kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• hand mixer
• Bundt cake pan
• Saucepan
• pastry brush

Ingredients

Cake:

• 1 cup chopped pecans
• 1 package boxed yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish Cream Liqueur

Glaze:

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/4 cup Irish Cream Liqueur

Instructions

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
  1 cup chopped pecans
• In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
  1 package boxed yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 4 large eggs, 1/4 cup water, 1/2 cup vegetable oil, 3/4 cup Irish Cream Liqueur
• Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
• Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
• While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
  1/2 cup butter, 1/4 cup water, 1 cup granulated sugar, 1/4 cup Irish Cream Liqueur
• Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)

Notes

For optimal outcomes when preparing this Baileys Irish cream cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 152g | Calories: 513kcal | Carbohydrates: 47.1g | Protein: 9.7g | Fat: 30.5g | Saturated Fat: 10.2g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 3.4g | Cholesterol: 237.9mg | Sodium: 400.6mg | Potassium: 17.8mg | Sugar: 34.8g | Vitamin A: 6.5IU | Calcium: 10mg | Iron: 10.4mg

Recipe Credit: Recipe Girl with changes and adaptations.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baileys Irish Cream Cake appeared first on Noble Pig.

Healthier Raspberry Cake 

A delicious way to experience dessert, this Healthier Raspberry Cake tastes like a dream and will easily be welcomed into your dessert repertoire.

The texture of this rustic cake is fluffy and light with a not-to-sweet taste. When it comes to easy raspberry desserts, this is a perfect choice as an after dinner treat, but easily doubles as a brunch breakfast cake.

The word “healthier” can be a complicated concept for some. Please do not confuse the term “healthier” to mean low-calorie or devoid of sugar and butter. Healthier, especially when talking about cake, refers to incorporating more nutrient-rich ingredients in a way that doesn’t take away from the final cake, but adds to it, making each bite more satisfying, nutritious and filling.

Hopefully you have all or most of theses ingredients in your pantry or refrigerator. If not, they are all readily available at the grocery store.

Ingredients 

Pantry Ingredients

• almond flour – made from blanched almonds and ground to a fine consistency ideal for baking.
• whole-wheat flour – adds fiber, vitamins, and nutrients to your recipe, but adds great flavor to baked goods.
• all-purpose flour – adds structure to the cake
• wheat germ – found in cereal aisle, close to the oatmeal, the most vitamin- and mineral-rich part of the wheat kernel. Wheat germ has a toasty, nutty flavor and it’s great in smoothies.
• baking powder
• granulated sugar
• kosher salt -do not substitute table salt
• pure vanilla extract -do not use “fake” vanilla

Fresh Ingredients

• unsalted butter -do not substitute salted butter in this recipe
• eggs – make sure they are large eggs
• fresh raspberries – raspberries should not be mushy

Alternative Flours

This cake recipe was painstakingly tested many times using various amounts of flours in different ratios.

Switching out or varying the amount of any of the flours called for, including the wheat germ, can severely alter the structure and taste of the cake.

In most cases they are not cup-for-cup replacements and some require more binding agents (egg) when used in different amounts.

I highly suggest following the recipe to achieve success.

How To Make Healthier Raspberry Cake

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Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper after you have placed it in the pan.

Whisk together all the flours, including the wheat germ and baking powder. 

In the bowl of a stand mixer, using the paddle attachment, combine the butter with two cups of the sugar and kosher salt until pale yellow and fluffy in appearance; about three minutes. Beat in the vanilla and eggs, one at a time. Scrape down the sides and bottom of the bowl. 

Add the dry ingredients on very low speed, just until incorporated. Scrape the batter into the prepared cake pan and smooth the top.

Arrange the two cups of raspberries in a single layer on top . Sprinkle with remaining 2 tablespoons of sugar.

Bake for fifty minutes , until the cake is golden brown and toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack for 15 minutes.

Run a thin, sharp knife around the edge of the cake. Turn the cake out of the pan onto a plate or cake stand. Remove the parchment paper from the bottom.

Let cool until warm, about 1 hour.

Serve with whipped cream and raspberries.

Recipe Tips 

• Use the right-sized pan, a 10-inch round. A smaller sized pan will make the batter too deep in the middle and will be very hard to get the middle baked without completely over-baking the edges.
• Preparing the pan with butter and a parchment round on the bottom is also very important, ensuring your cake will not stick to the bottom or the sides. You can easily trace your cake pan onto a piece of parchment paper and cut it out or purchase pre-cut parchment rounds.
• I highly suggest when baking from scratch to measure out dry ingredients with a baking scale. Your recipes will turn out so much better, since just a couple ounces of extra flour can make your cake very dense.
• Almond flour can be clumpy and so can baking powder. After I whisk my dry ingredients together I sift them together. This is really important when baking from scratch.
• The recipe calls for two cups of raspberries placed in a single layer on top of the cake batter. This amount will not completely cover the top. If you add more raspberries to make a completely full single, this will increase your baking time.
• Serve with freshly whipped cream, it goes great!
• Let the cake cool 15 minutes in the pan before sliding a knife around the edges and flipping it out. Let it cool for one more hour before serving. It really tastes good warm, but is also great at room temperature.
• After 24 hours the cake should be refrigerated and will last a week in the refrigerator. Pop it in the microwave for ten seconds if it’s cold.

Testing Cake Doneness 

This cake has a large surface area and takes 50-60 minutes in the oven to be completely baked.

When testing for doneness, stick a toothpick into the cake closer to the edge before testing the cake in the middle. You should feel the same resistance on the edge of the cake as you do in the middle when the toothpick is inserted. If you don’t, the middle is not completely baked and you’ll need to leave in the oven longer. Test again in five minutes.

The finished cake will be dotted with raspberries along the edges and on the top.

The outer crumb of the cake is a delicious blend of flavor with lots of nuttiness from the flours and wheat germ.

Other Raspberry Recipes You Might Enjoy:

• Belgian Chocolate Waffles with Homemade Raspberry Sauce
• Raspberry-Lemon Tartlets
• Raspberry Almond Coffee Cake
• Fast and Easy Raspberry Scones
• Raspberry and Peach Fuzzy Melba
• Lemon Raspberry Frosted Sheet Cake
• Mini White Chocolate Raspberry Cheesecakes

A slice of this warm cake on a sunny day in the backyard is what I’m dreaming about!

Since this cake is large, it is perfect to take to a special gathering or potluck. No one will believe this is not made completely with white, all-purpose flour.

Make sure you have plenty of fresh raspberries to serve with each slice.

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Healthier Raspberry Cake

This rustic, buttery cake makes a luscious, golden frame for fresh raspberries. Serve this healthier version of raspberry cake with a dollop of freshly whipped cream and extra raspberries on the side.

Course Dessert

Cuisine American

Keyword Healthier Raspberry Cake, Raspberry Cake, Raspberry Cake Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 12 slices

Calories 434kcal

Author Cathy Pollak

Ingredients

• 1 cup (227 grams) unsalted butter, room temperature, plus more for greasing
• 1-1/4 cups (140 grams) almond flour
• 3/4 cup (90 grams) whole wheat flour
• 1/2 cup (64 grams) all-purpose flour
• 4 tbsps (30 grams) wheat germ
• 2-1/4 tsps (9 grams) baking powder
• 2 cups (400 grams) + 2 tbsps (25 g) sugar
• 2-1/4 tsp kosher salt
• 2 tbsp (30 ml) pure vanilla extract
• 7 large eggs, room temperature
• 2 cups (250 grams) fresh raspberries, plus more for serving*, room temperature
• freshly whipped cream for serving

Instructions

• Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper after you have placed it in the pan.
• In a medium sized bowl whisk together all the flours, including the wheat germ and baking powder. (I also like to sift these ingredients together as almond flour can be clumpy and sifting is a great way to disperse the baking powder evenly - I highly recommend doing this.)
• In the bowl of a stand mixer, using the paddle attachment, combine the butter with two cups of the sugar and kosher salt until pale yellow and fluffy in appearance; about three minutes. Beat in the vanilla and eggs, one at a time. Scrape down the sides and bottom of the bowl. (The mixture will look broken.)
• Add the dry ingredients on very low speed, just until incorporated.
• Scrape the batter into the prepared cake pan and smooth the top.
• Arrange the two cups of raspberries in a single layer on top . Sprinkle with remaining 2 tablespoons of sugar.
• Bake for fifty minutes , until the cake is golden brown and toothpick inserted in the center comes out clean.
• Cool in the pan on a wire rack for 15 minutes.
• Run a thin, sharp knife around the edge of the cake. Turn the cake out of the pan onto a plate or cake stand. Remove the parchment paper from the bottom.
• Let cool until warm, about 1 hour.
• Serve with whipped cream and raspberries.
• The cake can be stored at room temperature overnight, but after that place in the refrigerator.

Notes

* Two cups of fresh raspberries will not completely cover the cake in a single layer. You can add more to create a complete single layer, but this will add to your baking time. 

 

Make sure to read the Recipe Tips in the post for the best outcome of this recipe.

Nutrition

Calories: 434kcal | Carbohydrates: 46.7g | Protein: 8g | Fat: 24.2g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.1g | Cholesterol: 158.5mg | Sodium: 343.6mg | Potassium: 192.8mg | Fiber: 3.1g | Sugar: 35.5g | Vitamin A: 67.9IU | Vitamin C: 5.4mg | Calcium: 74.2mg | Iron: 6.8mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Healthier Raspberry Cake appeared first on Noble Pig.

Strawberry Lemon Cream Cheese Pound Cake

I have this little addiction when it comes to fruit in my cake. I love a bite of buttery cake that is chock full of strawberries, blueberries, peaches or whatever might be in season. I’ve learned the hard way how baking a cake with too much fruit incorporated in the batter can go deliriously wrong. Weight measurement is key with fruit.

I know I have talked here before how important it is to have a baking scale when it comes to baking from scratch. It makes all the difference in the world when it comes to how your baked goods turn out. Plus, if you have a scale, you can weigh your letters, making sure you need only one stamp. So versatile. 

You also need a 12-cup Bundt pan. It does not even need to be fancy.

Serve this cake at all your spring and summer gatherings, anytime you can get a hold of fresh strawberries.

The combination of strawberry and lemon goes hand in hand when it comes to taste. It’s perfect for brunch or afternoon dessert.

Grab a slice and head outdoors to enjoy in the sunshine.

More Pound Cake Recipes

• Strawberry Marble Cake
• Chocolate Pound Cake
• Blueberry Lime Pound Cake

The post Strawberry Lemon Cream Cheese Pound Cake appeared first on Noble Pig.