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Archive for the tag “cream cheese frosting”

Happy birthday to me!

Friday was my birthday (22, again of course before you ask) and I’ve been thoroughly spoilt all weekend.

Friday was cheesecake at tea-time, followed by a pub lunch. Got home to a surprise visit from friends who came bearing dinner. Saturday was spent baking and then this morning we made a trip to the French Market and picked up supplies before DH cooked a huge brunch. Lots of friends stopping in for visits too which has been awesome.

Food featuring strongly as usual, I made myself a red velvet cake with cream cheese frosting… recipe at the end of the post.

Leaving the Market

Destructaboy & I



The Diva

Anne & Destructaboy

The Diva

The Diva with pancake

Red Velvet Cake (care of Smitten Kitchen)

Yield: 3 cake layers

3 1/2 cups cake flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

1. Preheat oven to 180 degrees. Grease 3 round 9-inch layer cake pans and line bottoms with baking paper.

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Cream Cheese Frosting (care of Casey Cooks)

4 225gr packages cream cheese, softened
225gr unsalted butter, softened
2 tsp vanilla
4 cups icing sugar, sifted

Beat cream cheese and butter till smooth. Add vanilla and then the icing sugar one cup at a time. Refridgerate for 30 minutes before using.

Foodporn Friday: Banana Cake with Cream Cheese Frosting

Between DH and the kids we go through a lot of bananas and I seldom have any ripe enough left for baking so when I saw there were a few still available on the weekend I grabbed them. Usually I make banana bread with some pecans or sunflower seeds and I felt like trying something different.

This is what I ended up with – inspired by Annabel Langbein’s banana cake recipe – I made a banana cake in two cake tins, sliced them in half and sandwiched with a rich cream cheese frosting. Excuse the dreadful iPhone pic!

Layered Banana Cake with Cream Cheese Frosting

  • 250g butter, softened
  • 1½ cups sugar
  • 4 eggs
  • 2 tsp natural vanilla essence
  • 4 very ripe bananas, peeled and mashed
  • 2 tsp baking soda
  • ½ cup hot milk
  • 3 cups flour
  • 2 tsp baking powder

Cream Cheese Frosting:

  • 2 packages cream cheese, softened
  • 5 tbsp butter, softened
  • 2 – 3 cups icing sugar

Preheat oven to 180°c and grease 2 round cake tins.

Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold in.

Spoon mixture into prepared tins and smooth top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch (40-60 minutes). Cool in tin before slicing each cake in half horizontally. Ice each layer with cream cheese frosting and stack. Store in a sealed container in a cool place for 2-3 days or wrap un-iced cake and freeze.

Cream Cheese Frosting:

Beat together butter, cream cheese and icing sugar until creamy.

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