Vanilla Cake with Blueberry Compote Filling and Lemon Curd Cream Cheese Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Hello and Happy New Year from Two Young Ladies! We’re sorry we’ve been MIA for awhile but you know how it gets at the end of the year? Things get crazy, but don’t think we forgot about our awesome followers. We’ve been testing and making tons of AMAZING recipes.

2015 was a great year, so much happened for both of us, and we’re truly, truly, excited to see what 2016 has in store for us and this blog. We have a ton of ideas, and things have been “cooking” for awhile. So stay tuned for what we have in store.

But onto the good stuff! A new recipe for a new year! We made this cake last year (LOL) when we had a surplus of blueberries. I mean, what better way to deal with tons of blueberries, then to make a delicious lemon and blueberry cake! This cake will please just about everyone, sweet blueberries mixed with that tart, yet sweet lemon? Our mouths are watering already!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting 

Vanilla Cake:

  • 2 Sticks Salted Butter (Room Temperature)
  • 2 Cups Bakers Sugar
  • 4 Large Eggs (Room Temperature)
  • 1 1/2  Cake Flour**
  • 1 1/4 AP Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Milk
  • 1 Tablespoon Vanilla Extract or Paste

Blueberry Compote: 

  • 1 18oz Container Fresh Blueberries
  • 1/2 Cup Orange Juice
  • 1/2 Cup White Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Cinnamon
  • 3 Tablespoons Cornstarch
  • 1/4 Cup Cold Water

Lemon Curd Frosting 

  • 3/4 Cup Lemon Curd
  • Two 8oz Packages of Cream Cheese (Regular)
  • 2 1/2 Cups Powdered Sugar
  • 1/4 Teaspoon Lemon Extract

To Make the Cake: 

Step 1: 

Preheat your oven to 350°.

Step 2: 

Grease (or spray) your 9 inch round cake pan.

We used a springform pan, but make sure your wrap the cake pan with aluminum foil so the cake doesn’t seep out.

If you don’t use springform pans and you grease with butter, don’ forget to flour and line the bottom with wax paper. You can also divide the cake batter between two cake pans as well.

Step 3: 

In a stand mixer fitted with a paddle attachment (or a large bowl using a hand mixer) cream the butter until smooth.

Step 4: 

Next, gradually add the sugar and beat until fluffy. About 3 minutes.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 5: 

One at a time, add the eggs making sure to beat well after adding each egg.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

TYL TIP: Lightly beat each egg before adding it to the mixture so you don’t have to end up over beating your batter! 

Step 6: 

In a separate medium sized bowl, combine the flours, salt, and baking soda. Mix well.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 7: 

With the mixer on low, add the flour mixture in batches until combined.

Step 8: 

Next, add the milk and beat well.

Step 9: 

Mix in the vanilla until fully incorporated.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 10: 

Pour the cake batter into your cake pan (or pans).

If you want to get fancy you can divide the batter among.

Step 11: 

Bake for 20 to 25 or until the middle is no longer jiggly and the cake tester comes out clean!

Let the cakes cool for ten minutes in the pans and then remove and let cool completely on a wire rack.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

(Almost perfect cake)

Blueberry Compote

Step 1: 

In a medium sauce pan, combine the blueberries, sugar, vanilla, cinnamon and orange juice. Bring to a boil.

Step 2: 

In a small bowl, mix together the cold water and cornstarch.

Step 3: 

Add the cornstarch mixture to the blueberries. Mix until combined.

Step 4: 

Cook over low heat until the mixture has thickened and coats the back of a spoon, about 3 to 4 minutes.

Step 5: 

Remove from the heat and and let cool to room temperature.

Lemon Curd Frosting

Step 1: 

In a medium bowl beat the lemon curd and cream cheese together until combined.

Step 2: 

Next add the powdered sugar and beat until smooth.

Step 3: 

Mix in the lemon extract.

TYL Tip: If you really want to punch up the lemon flavor at a the zest of one lemon! 

To Make the Cake: 

Step 1: 

If needed, evenly cut the cake and trim any unsightly bits.

Step 2: 

Take your frosting and frost one side of the cake. Working from the middle out.

Step 3: 

Next, add the blueberry compote, and again work from the middle out, spread the blueberry compote.

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Step 4: 

Samdwich the other piece of cake on top of the prepared side. Begin to frost the cake, and then enjoy!

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

Vanilla Cake with Blueberry Compote Filling and Lemon Curd Frosting

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Coconut Cake with a Lemon Cream Cheese Frosting

Coconut Cake with Lemon Curd Frosting

It’s Marlee’s Birthday today (she’s 27) so everybody should celebrate with this delicious cake that we actually made for our favorite neighbor David’s birthday a few weeks ago!

We know that Coconut with Lemon sounds like a weird combination but it’s totally not! It’s actually a really pleasant and refreshing combo! This cake is super moist, and wonderful and just generally delicious. So give it a try, and let us know what you think!

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Cake:

  • 3/4 pound (3 sticks) salted butter, at room temperature
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 2 teaspoons Tahitian vanilla extract
  • 2 teaspoons coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 8 ounces sweetened shredded coconut

Frosting:

  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon Tahitian vanilla extract
  • 2 teaspoon lemon extract
  • 2 lemons (zested)
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut

Step 1:

Preheat the oven to 325 degrees F on convection(it makes a difference). Use baking spray, like Pam Baking, to grease the 2 (9-inch) round cake pans.

Step 2:

Cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.

Step 3:

Crack the eggs into a small bowl, then with the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and coconut extracts and mix well.

Step 4:

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

Step 5:

With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.

Step 6:

Fold in the 8 ounces of coconut with a rubber spatula.

Step 7:

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 35 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

Frosting!

Step 8:

In the bowl of an electric mixer fitted with a whisk attachment, combine the cream cheese, butter, lemon zest, vanilla and lemon extract and whip. Add the confectioners’ sugar and mix until smooth and tasty.

Step 9:

To decorate the cake, lightly press more coconut onto the sides. Serve at room temperature.

Optional: If you want to give the cake bigger lemon kick, add a layer of our beautiful lemon curd with the frosting in the middle and a design of your choice with some on top, we attempted a checker board pattern. As you can see, it’s not perfect, but it definitely tasted good.

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

Coconut Cake with Lemon Cream Cheese Frosting

*Adapted and inspired by Ina Garten’s recipe for Coconut Cake.

Victoria Sponge Cake

Happy Victoria Day! Today we made a Victoria Sponge Cake in honor of Queen Victoria.

Apparently (according to Wikipedia…) Queen Victoria used to love having a slice of sponge cake with her afternoon tea, and so today in honor of Queen Victoria and her afternoon sponge, we made you this classic and tasty dessert.

Victoria Sponge Cake


Victoria Sponge Cake 

Cake: 

  • 1 Tablespoon of Butter or Cooking Spray
  • 1 Cup Butter (Softened)
  • 1 Cup Sugar
  • 4 Large Eggs
  • 1 Tablespoon Vanilla Bean Paste or Extract
  • 1 Cup AP Flour (Sifted)
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • Powder Sugar (Dusting)

Filling: 

  • 1 Cup Heavy Cream
  • 2 Tablespoons Powder Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Lemon Extract
  • 2/3 Cup of Good Quality Strawberry Jam
  • Fresh sliced strawberry

Step 1: 

Preheat your oven to 350°F. If using butter, melt over a low flame and brush the bottom of your two 8 inch round cake pans and line with parchment paper. If using cooking spray, spray the pans and set aside.

Step 2: 

In a large bowl or stand mixer fitted with a whisk attachment, beat together the  butter and the sugar until light a fluffy. Make sure to beat it well to ensure you get a lot of air into the batter.

Victoria Sponge Cake

Victoria Sponge Cake

Step 3: 

Next, beat the eggs in one at a time. It’s really important to beat the eggs in one at a time, and remember to scrape down the sides of the bowl between each egg. You want the batter to stay light and airy.

Victoria Sponge Cake

There is a possibility that the mixture may curdle, that’s okay, Just at 1 Tablespoon of AP flour. Don’t take from your other flour mixture though.

Step 4: 

Mix in the vanilla extract.

Step 5: 

In a small, separate bowl, sift together the flour, baking powder and salt.

Step 6: 

Fold the flour mixture into your wet ingredients. Don’t over mix!

Victoria Sponge Cake

Victoria Sponge Cake

Step 7: 

Equally divide the batter between the two greased cake pans. Spread them out evenly and tap them against the counter to get out all the air bubbles.

Victoria Sponge Cake

Step 8: 

Place the cakes in the oven and bake for 20-25 minutes. Remove from the oven and let cool in their pans for 5 -10 minutes. Remove from their pans and let cool completely for at least an hour.

Assembling the Cake 

Step 1: 

Once the cakes are cooled, place on our serving plate. Spread the jam on both sides of the cake. place about half the strawberries on top of the jam.

Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

Victoria Sponge Cake

Step 2: 

In a medium bowl, beat one cup of heavy cream in on high. When the cream starts to take shape, mix in your powder sugars and both extracts. Beat to desired consistency

Step 3: 

Spread the whipped cream evenly over the strawberry and top with the rest of the strawberries. Sandwich the two cakes together and dust the top with powdered sugar.

Victoria Sponge Cake

Victoria Sponge Cake

Cut and serve.

Victoria Sponge Cake

Meyer Lemon Cake

Another Meyer Lemon Recipe? You bet! We love those Meyer Lemons, we’re honestly considering buying a tree so we can have Meyer Lemons ALL THE TIME. Or whenever they’re in season…

Anyways, after we made all that delicious lemon curd, we needed to find recipes that utilized it. And making a mouthwatering lemon cake seemed like the best idea.

What we love about this cake is that there is no frosting and the cake is “naked”. And of course looks very rustic, especially when it’s hot in LA and things tend to get a little melty.

Today’s cake recipe was inspired by the Lemon Velvet Cake from Rock Recipes.

Meyer Lemon Cake

Ingredients

For the Cake: 

  • 1 1/4 cups AP flour (sifted)
  • 1 1/2 cups  Cake Flour (sifted)
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 baking soda
  • 2/3 cup vegetable oil
  • 1/3 cup butter (softened to room temperature)
  • 1 1/2 teaspoons vanilla paste or extract
  • 2 teaspoons lemon extract
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • zest of two small lemons or one large lemon (zested)
  • 1 tablespoon fresh lemon juice
  • Meyer Lemon Curd
  • Whipped Cream

Step 1: 

Preheat the oven to 325°.

Step 2: 

Using baking spray or butter, grease and flour 2 nine inch round cake pans. We use a cake pan with a “arm” so we didn’t have to place parchment paper at the bottom. If you don’t have a cake pan with an arm, place parchment paper at the bottom of the cake pans.

Step 3: 

Sift together both of the flours, baking soda, powder, salt and sugar and set aside in a separate bowl.

Step 4: 

In a stand mixer or using an electric mixer beat together the vegetable oil, butter, vanilla, lemon extract, and lemon juice. If using the a stand mixer, beat on a high speed with a whisk attachment until light and fluffy.

Step 5: 

When the mixture is light and fluffy, add the eggs in one at a time.

Step 6: 

Fold in the lemon zest.

Step 7: 

Always starting with your dry ingredients, alternately mix in your flour mixture and buttermilk. Do not over mix the cake batter, as soon as their are no lumps pour the batter into the prepared cake pans.

Step 8: 

Bake for 25 to 30 minutes or until the toothpicks come out clean. Allow the cake to cool for 10 minutes in the pans and then remove and let cool completely on racks.

To Assemble: 

After the cakes have cooled completely, poke a couple of holes in the cake  and pour some lemon curd on the cooled cake.

Prepare your whipped cream, once the cream is taking shape beat in two to three tablespoons of your prepared and cooled lemon curd. Once mixed, place in the fridge until cool. If your in a hurry, place in the freezer for 10 minutes.

Now, you can use the whipped lemon curd as the filling and the outside “frosting” or make a fresh batch of whipped cream for the top. We did the whipped lemon curd, and fresh cream on the outside. But it’s really up to you!

Meyer Lemon Cake

Classic Coffee Cake

Today’s recipe is a classic coffee cake. No frills, no thrills, just plain old, delicious coffee cake. This recipe really is the perfect cake to eat with coffee in the morning or your cup in the afternoon. Or if you’re Christie, late at night, because caffeine doesn’t affect her!

Classic Coffee Cake


Classic Coffee Cake

What You Need: 

  • 2 9×9” Pans
  • Mixing Bowls
  • Electric Mixer
  • Glass Measuring Cup

Ingredients:

Cake Batter:

  • 30 oz AP flour
  • 4 oz+ 2 tablespoons dry milk
  • 1 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons white vinegar
  • 12 oz water
  • 8 oz+ 2 tablespoons vegetable oil
  • 1 1/4 cups brown sugar (packed)
  • 8 oz granulated sugar
  • 2 large eggs

Streusel Topping:

  • 6 oz + 3 tablespoons AP flour
  • 1/4 cup + 1 tablespoon brown sugar (packed)
  • 2 oz granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 2 oz vegetable oil

Step 1: 

Preheat your oven to 375° and grease your two 9×9” pans.

Step 2: 

In a medium bowl, mix together your flour, dry milk, salt, cinnamon, nutmeg, baking soda, and baking powder. Set aside.

Classic Coffee Cake

If you can, sift the flour first!

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 3: 

Combine together the vinegar and water in a glass measuring cup. Set aside.

Wall Peep

We don’t have pictures of this step because we took pictures of Peaches.

Step 4: 

In a large bowl, mix together the brown sugar, sugar, and oil on a low speed. About 1 minute.

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 5:

Adding the eggs one at a time, and continue to blend on a low speed for another minute.

Classic Coffee Cake

Step 6: 

With the mixer on a low speed,  add the dry ingredients and alternate with the water and vinegar to the sugar and eggs mixture. Remember to always start and end with your dry ingredients. Also, don’t forget to scrape down the bowl.

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 7: 

In a new bowl, combine flour, brown sugar, sugar, salt, cinnamon and nutmeg together. Mix on a low speed for about a minute.

Step 8: 

Gradually add the oil until the mixture is crumbly.

Step 9: 

Pour the batter between your two greased cake pans. Divide evenly. Sprinkle each cake with streusel topping. We say start with 3/4 cup on each cake and divide whatever is left over between the two cakes.

Classic Coffee Cake

Classic Coffee Cake

Classic Coffee Cake

Step 10:

Bake the cakes for 45-55 minutes. These cakes can overcook really quickly so we always check around the 35 minute mark.

Classic Coffee Cake

Classic Coffee Cake