Yule log or Bûche de Noël ~ Baking Partners Challenge

Yule logYay!! Christmas time.. Myself and my family loves Christmas. Its all about the Cold weather, Holidays, Lights and Good food-Yes, who doesn’t like it. The festive mood kicks in right from Halloween for us. Thanks to Swathi Iyer of Zesty South Indian Kitchen for keeping our spirits high by suggesting many good Christmas recipes. Continue reading


Fresh Strawberry Cake

Strawberry cake1 I am sure everyone here loves Strawberries! My family loves it too, we can simply munch on those all through the day. It was my husbands’s birthday last week and I decided to do a fresh Strawberry cake. This luscious cake is made with fresh Strawberries and with NO gelatin/jello or strawberry essence. Its tastes absolutely delicious when it is topped with generous buttercream frosting and served with a glass of cold milk. Continue reading

Pastel de Tres Leches ~ Daring Bakers September 2013

tres leche cake3
Tres leches in Spanish means ‘three milk’. This delicious sponge cake is drenched in three different kinds of milk (Condensed milk, evaporated milk & heavy cream). Tres leches is pronounced as Trey Lay-Chays. They are also called as torta de tres leches or pan tres leches.

Continue reading

Swedish Almond Cake/Toscatårta/ Tosca Cake

Tasca Cake
Toscatårta is a popular authentic Swedish cake. It is soft and a dense cake with buttery almond topping. Anyone who have been to Ikea, would have tasted this delicious cake. This cake is most loved by my dear brother. I made this cake just for him on this very special day. Yes, Happy Birthday Pradeep! Continue reading

Black Forest Cake

This is my 100th post! It’s been 5 months in to blogging and I totally love this little space of mine.
To celebrate it, I wanted to do something special! Yes, I was holding off this recipe for quite sometime to make sure this milestone post is a good one.
A delicious & an elegant Black Forest Cake!! Continue reading

A Classic Chocolate Layer Cake With Cream Cheese Buttercream Frosting

A Moist, Soft and Intense Chocolate Cake with Cream Cheese Buttercream Frosting would surely carry you away. Thanks to Annie’s eats for the cake recipe. An outrageous cake for all Chocolate Lovers to relish!

Yield: about 16 servings
For the Cake
All-purpose flour 1¼ Cups (6¼ oz.)
Cocoa powder, unsweetened 1 Cup (3 oz.) plus more for dusting the pans
Instant espresso/Coffee powder 2 tsp
Boiling water 1 Cup
Sour cream ½ Cup
Vanilla extract 2 tsp
Unsalted butter 1 Cup (2 sticks)
Sugar 1¾ Cups (12¼ oz.)
Eggs 2
Baking soda 1 tsp
Salt ½ tsp

For the Frosting
Unsalted Butter 1 Cup (2 sticks)
Cream cheese 2 Packs (8oz each)
Icing sugar 7-8 Cup
Clear Vanilla extract 1tsp
Milk 1 tbsp


• Preheat the oven to 350˚ F.
• Grease 2 8-inch round cake pans and dust with cocoa powder, shaking out the excess.
• In a medium bowl, add the Cocoa powder, Espresso powder and boiling water. Whisk until smooth. Allow it to cool.
• When cooled down a bit, whisk in the Sour cream and Vanilla. Set aside.

• In the bowl of an electric mixer, beat the butter on medium-high speed until smooth, about a minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, 2-3 minutes more. Blend in the eggs one at a time.
• In a medium bowl, combine the flour, baking soda and salt. Whisk to blend.

• With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated.
• Divide the batter evenly between the prepared pans.

• Bake the cake layers for about 23-27 minutes or until a toothpick inserted in the center comes out clean, rotating the pans during halfway through to ensure even baking.

• Transfer the baked cake layers to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.


To make the Frosting
• Whip together Butter & Cream cheese on medium high speed until well blended and fluffy, approximately 1-2 minutes.
• Reduce speed to low and slowly blend in powdered sugar.
• Once sugar is blended in, add Vanilla extract and milk.
• Increase speed to medium and beat well for another 1-2 minutes until smooth. Creamy Cream cheese Buttercream Frosting is ready!
Cake Assembly
• Once the cakes are cooled in the cooling rack, you can keep the cakes in the freezer for an hour (if you are not in a hurry )
before you decorate. It reduces the amount of crumbs.
• Cut the cakes in to two horizontally using a serrated knife or cake leveler.
• Spread the Cream cheese frosting. Build the cake layers with icing in between each layer.

• Give a crumb coat. Let it stay in the fridge for half an hour.
• I have decorated with few swirls and shells using 1 M tip.

A slice of Chocolate cake layers with Cream cheese Buttercream Frosting!


Vanilla Buttercream Frosting

This is one of the best Vanilla Buttercream Frosting recipe around. More fluffier and amazingly delicious! It can be tinted with any coloring gels and holds good on all baked goodies.

Unsalted Butter 1 1/2 Cup
Vanilla extract 1 tsp
Confectioners/Icing Sugar 4 1/2 Cup
Heavy Cream/Milk 4-5 tbsp
Salt pinch

• In a standing mixer fitted with a whisk butter until fluffy.
• Add in Sugar. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla & cream and continue to beat on medium speed for 1 minute more.