Coconut Meringue Pound Cake

How is it possible that it’s already Day 6 of the Twelve Days of Pound Cake Holiday Event?

Family, when they say time flies…

Today’s cake is an homage to a woman who adopted me as her own in 2002, when my life looked entirely different than it does now. I was nothing but an unfocused ball energy and potential at that point, and she lovingly embraced me as I was.

I met her on Thanksgiving Day that year. I didn’t know then what she would become to me, and what we would become to each other, but looking back at the last nineteen years that we’ve shared as family, my heart is so full of gratitude and love that my eyes well up with tears.

This one is for my Mother-in-Law (my Mom). Who LOVES coconut cake. For whom I’ve made every iteration of coconut cake. She even gave me my first stand mixer! (You can read that story here.)

This one is hers. It was developed for her. My whole heart (and every bit of my baking science knowledge) went into this cake for her, and I can’t wait to serve it to her this holiday season.

You’re getting a piece of my heart with this recipe today, Family. I hope you love it.

Beginners Start Here

If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Without further ado (my heart is about to burst), we are onto the recipe!

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Coconut Meringue Pound Cake


  • Author: Shani
  • Prep Time: 35 minutes
  • Inactive Time: 3-5 hours
  • Cook Time: 55-65 minutes
  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Description

This homage to my loving Mother-in-Law is now yours.  It’s a stunningly beautiful cake that will capture coconut lovers’ hearts.


Ingredients

Units Scale

For the Batter:

  • 384 g flour, plus two tablespoons for greasing the pan
  • 1 tsp baking powder
  • 1 tsp salt
  • 85 g (1 c) shredded coconut
  • 230 g butter, plus two tablespoons for greasing the pan
  • 500 g sugar
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup coconut milk (canned, well shaken)

For the Simple Syrup:

  • 1/3 c water
  • 1/3 c sugar
  • 1 tsp coconut extract

For the Meringue Topping:

  • 200 g granulated sugar
  • 3 large egg whites

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
  7. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the coconut milk and mix until just combined.  (~1 minute). The mixture might look a little curdled at that point and that’s okay!
  10. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (~1 minute)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
  4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
  8. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the coconut milk and mix on lowest speed until just combined.  (~1 minute).  The mixture might look a little curdled at this point and that’s okay!
  11. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Coconut Simple Syrup:

  1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add coconut extract. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the coconut simple syrup over the entire cake.
  5. Allow the cake to cool completely.  (3-5 hours)

To Make the Meringue:

  1. Bring 2” of water to a low boil in a large (3 qt.) sauce pan.
  2. Carefully separate three eggs, placing them In a clean metal bowl (either a stand mixer or large stainless steel bowl).  Add sugar and stir to combine.
  3. Place metal bowl over the top of the sauce pan while the water is still boiling.  Whisk the egg white mixture over the sauce pan until all of the sugar is completely dissolved.  (~3 minutes)
  4. Remove the metal bowl from the stove.  Using the whisk attachment on either your hand mixer or your stand mixer, whisk the mixture on lowest speed until it is nearly opaque.  (~1-2 minutes)
  5. Increase the mixer to medium speed until the mixture begins to look light and fluffy.  (~4 minutes for stand mixer; ~5-6 minutes for hand mixer)
  6. Increase the mixer to highest speed until the meringue is done.  To check the meringue, remove the whisk attachment from the mixture and invert it.  If the meringue slowly folds down over the whisk attachment, it’s complete.
  7. Using an offset spatula, quickly spread the meringue over the cooled cake.  If desired, use a butane torch to toast the meringue.

To Store:

This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 529
  • Sugar: 57.6 g
  • Sodium: 230.1 mg
  • Fat: 21.2 g
  • Carbohydrates: 79.7 g
  • Protein: 6.9 g
  • Cholesterol: 115 mg

I seriously can’t believe that we’re halfway through our twelve day event! I truly hope that you’re loving it so far, and that you’ve seen some of your favorites!

I love you Mom. ❤️

See you all tomorrow!


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Decadent Caramel Pound Cake

Welcome to Day 5 of the Twelve Days of Pound Cake Holiday Event! I hope you’ve loved the offerings so far.

Today’s cake is as much of a visionary marvel as it is a taste sensation.

Ladies and Gentlemen, I bring you the Decadent Caramel Pound Cake.

There are a couple of cakes that a Southern baker is expected to have in their repertoire, and this is definitely one of them. I spent more time on this cake than just about any other that I developed for this event, and it was only after several drafts that I felt comfortable sending it to its tester for its final tasting.

Because Family, I didn’t want to be dragged through the mud for messing up a Southern Classic. We’re not doing that in 2021 (or ever, for that matter).

Here’s what they said:

“This Caramel Pound Cake didn’t stand a chance at Casa de Berry. Even though the cake weighed a literal ton, it didn’t taste heavy at all and it wasn’t overly sweet. It sure was decadent though! You could taste the ingredients that were put into it, BUTTER of course, vanilla, ❤️ yeah and of course that caramel drizzle set that joint off right.”

Official Caramel Pound Cake Tester P. Berry

I…don’t think I messed it up. Considering the way my eyes rolled back in my head when I tasted the final draft of this cake, I knew it was just. right.

🚨 Nerd Alert 🚨

The secret to this Caramel Pound Cake is brown sugar.

As I wrote in an earlier post about sugar, all sugar comes from either sugar cane or sugar beets. It’s inedible as food-grade “sugar” until it’s been through a series of processes to get from the raw sugar plant to the bags and boxes that we see in our local grocery stores. During each process, molasses is separated and stripped from the sugar.

I still cannot get over the fact that molasses is a byproduct. It might just be the best byproduct of all time.

Granulated sugar is sugar that’s been completely stripped of molasses. Brown sugar, however, still has a bit of the good stuff; the molasses is the reason for the signature brown sugar color and the more sticky texture. Dark brown sugar has a higher molasses content, and it’s my favorite for baking because I love the depth of flavor that it adds to anything it touches. But you can use either for this cake!

Do you need to make this caramel cake this weekend and don’t have brown sugar on hand? Not to worry! I’ve used this amazing recipe and technique from Grandbaby Cakes to make my own brown sugar on a number of occasions with amazing results. It will work amazingly well in this recipe.

(Go check out her blog! It’s brilliant.)

Beginners Start Here

If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Ready for the recipe? Let’s go!

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Caramel Pound Cake


  • Author: Shani
  • Prep Time: 40 min
  • Inactive Time: 3-5 hours
  • Cook Time: 65-75 minutes
  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Description

This amazing Southern classic will delight your friends and family at any gathering!


Ingredients

Units Scale

For the Cake Batter:

  • 384 g flour, plus 2 tbsp more for greasing the pan
  • 1 tsp baking powder
  • 1 tsp salt
  • 288 g butter, plus 2 tbsp more for greasing the pan
  • 525 g (2.5 cups) brown sugar
  • 6 eggs
  • 1 tsp pure vanilla extract
  • 250 g whole milk

For the Simple Syrup:

  • 87 g water
  • 70 g brown sugar
  • 1/8 tsp salt

For the Salted Caramel Sauce:

  • 200 g granulated sugar
  • 85 g butter (I use salted)
  • 125 g heavy cream
  • 1/2 tbsp good, flaky salt (I use Maldon)

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the brown sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  (6-7 minutes). Don’t cut corners on this step because this technique helps the cake rise!
  7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the whole milk and mix until just combined.  (~1 minute)
  10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour and baking powder in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the brown sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes).
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t cut corners on this step because this technique helps the cake rise!  (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the whole milk and mix on lowest speed until just combined.  (~1 minute).
  11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

  1. Combine water, brown sugar, and salt in a small saucepan.  Bring to a boil.  Stir occasionally until the sugar is completely dissolved, then remove from heat.
  2. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  3. Using a pastry brush, gently brush the simple syrup over the entire cake.
  4. Allow the cake to cool completely.  (3-5 hours)

To Make the Salted Caramel Sauce:

  1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.  I don’t want you to get burned!
  2. Place granulated sugar in the bottom of a large (at least 3-qt), heavy-bottomed saucepan.  Turn heat to medium and watch sugar carefully as it begins to melt. (3-5 minutes)
  3. Once the sugar begins to melt, stir constantly with a balloon whisk like this one.  It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
  4. Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.  (3-4 minutes)
  5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
  6. Stir butter gently until it’s mostly incorporated (I find it impossible to completely get the butter to cooperate at this point), then remove the mixture from the heat. (1-2 minutes)
  7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined. (1-2 minutes)
  8. Add the salt and stir to combine.
  9. Allow the caramel to cool in the saucepan for 10-15 minutes, then pour into a heat-safe container.
  10. Using a spouted measuring cup or spoon, you can pour this salted caramel sauce on your cake about 40 minutes after it’s done.  If the sauce thickens too much before you use it, you can microwave the sauce at 10-15 second intervals until it’s just pourable.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 570
  • Sugar: 55.1 g
  • Sodium: 243.1 mg
  • Fat: 27.2 g
  • Carbohydrates: 76.8 g
  • Protein: 6.7 g
  • Cholesterol: 147.4 mg

I’m always so grateful when I see pictures and posts that feature these recipes. Thank you for subscribing to Begin with Butter and thank you for participating in the Twelve Days of Pound Cakes!

Until tomorrow!


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The Best Vanilla Glaze

One of the best things about pound cake is that final glaze. No matter the flavor, when I see that glaze fall over the side of that cake, it just makes me so happy.

But glaze can be tricky. And one of the top questions I’ve been getting lately is “how do I keep my glaze from getting too thin”?

It’s a good question. And I have the answer for you today! It will be especially useful for you with the cakes in the Twelve Days of Pound Cake Holiday Event! There’s a modified version of this glaze on the Snickerdoodle Pound Cake that I posted earlier!

The Answer

Glaze is completely dependent on the proper ratio of confectioner’s sugar to liquid. Too much liquid thins it out in a hurry.

But most glazes take a minute to really come together. At the outset, it can look to your naked eye like you have way too much confectioner’s sugar in the bowl.

But you have to keep stirring. What seems like way too much sugar will blend in beautifully, and your glaze will be thick and pourable and ready to go.

Here’s a quick video to show you how it’s done!

Oh, and I have a little trick too. Because of course I do. And that trick is heavy cream.

Want the recipe for the best vanilla glaze ever? Here you go!

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The Best Vanilla Glaze


  • Author: Shani

Description

This vanilla glaze is easily customizable to fit any pound cake!  This basic glaze is thick, sets up beautifully, and serves as a great base for pound cake toppings like sprinkles, nuts, toasted coconut, and many more!


Ingredients

Units Scale
  • 120 g confectioner’s sugar
  • 1/8 tsp fine salt
  • 1/2 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1/2 tbsp heavy cream

Instructions

  1. Add the confectioner’s sugar and salt to a medium sized bowl.
  2. Add vanilla and two tablespoons of whole milk to the bowl.  Stir with a small spoon or whisk until the mixture is somewhat lumpy but all of the confectioner’s sugar is incorporated.  Don’t add any more milk at this point.  Just keep stirring!
  3. Once the confectioner’s sugar is incorporated and the mixture is lumpy, add the heavy cream.  Stir until the mixture is thick but pourable.  The mixture should have the texture of very thick honey.  If it is too thick to pour, add whole milk, 1/2 teaspoon at a time, until it is just pourable.
  4. Using a spouted liquid measuring cup, a spoon, or a squeeze bottle, add the glaze to your cake.  If the glaze sits for a while before you use it, give it a quick stir and it will be ready to use!

Notes

  • Resist the urge to add more than two tablespoons of milk at the outset.  Just keep stirring!
  • This recipe can be doubled.  I often use double this recipe for my cakes because I like a lot of glaze.

I hope this quick post helps you with this technique, and that this becomes your go-to glaze recipe! Feel free to tag me on Instagram @beginwithbutter if you try it and love it!


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Snickerdoodle Pound Cake

Welcome to Day 4 of the Twelve Days of Pound Cake Holiday Event! I’m fond of every cake in this event, but I’m especially fond of today’s cake because it’s my son’s favorite. And I have the softest heart for my kids.

To know me and my son is to know that snickerdoodle cookies are our absolute favorite cookie of all time.

All of these. In one sitting. Challenge accepted.

My son inherited my snickerdoodle gene, and he loves them so much that I’ve named an actual menu item named after him at my bakery.

We are serious about cinnamon and sugar around these parts, Family.

But snickerdoodle magic comes from more than cinnamon and sugar. There’s a very special element–a slight tang–that is unique to the cookies. There’s also a singular, deliciously chewy texture that also can’t be found in any other cookie. I eat a lot of cookies so I’m kind of a subject matter expert on this point.

That ever-so-slight tang and the texture come largely from cream of tartar, and it’s really hard to make a legitimate snickerdoodle cookie without it. The cookies are in a class of their own, and while we enjoy them frequently in my house, there’s a particularly special place for them in my kitchen around the holidays.

So it’s no wonder that I decided to develop a snickerdoodle pound cake for this holiday event.

Y’all. This cake.

THIS. CAKE.

It has literally every amazing quality that the cookies have. But this cake substantially enhances those qualities. You’ve got the tang from the cream of tartar and buttermilk, and while I was determined to maintain that pound cake texture that I love so much (it definitely passes the “walk-around-the-house-in-a-napkin” test), the texture of this cake is ever-so-slightly more compact, giving it just a touch more chew. There’s a cinnamon simple syrup and even a cinnamon sugar glaze, with a slight crunch from finishing sugar to further amplify the snickerdoodle experience.

This cake screams snickerdoodle on every level. And my son, who has an extremely discerning palette when it comes to his beloved cookies, loves this cake.

So let’s do this!

Beginners Start Here

Whether you’re brand new to baking or you’ve been baking for a while, there are a few resources that will really help you get started on the right foot with this cake. Take a look!

If you have lots of questions and still want to make this cake, you can feel free to email me or send a DM on Instagram. While these articles aren’t mandatory reading (you can surely make an excellent cake by just reading the recipe), they will absolutely help you with both your baking confidence and your baking competence as you embark on this baking journey.

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This cake is phenomenal, so let’s get to the recipe!

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Snickerdoodle Pound Cake


  • Author: Shani
  • Prep Time: 1 hour
  • Inactive Time: 3-5 hours
  • Cook Time: 60-70 minutes
  • Total Time: 5-7 hours
  • Yield: 14 servings 1x

Description

Snickerdoodle lovers, this cake is what you’ve been waiting for.  With the signature snickerdoodle tang and additional, wonderful chew from cream of tartar, this cake is sure to please even the most picky snickerdoodle palette.


Ingredients

Units Scale

For the Batter:

  • 384 g flour, plus two additional tablespoons for greasing the bundt pan
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 173 g butter, room temperature, plus two additional tablespoons for greasing the bundt pan
  • 58 g cream cheese, room temperature
  • 500 g sugar
  • 6 eggs
  • 2 tsp vanilla
  • 250 g buttermilk

For the Cinnamon Simple Syrup:

  • 87 g water
  • 67 g granulated sugar
  • 1/8 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/8 tsp salt

For the Final Snickerdoodle Glaze:

  • 240 g confectioner’s sugar
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 34 tbsp whole milk (start with 3)
  • 1 tbsp heavy cream
  • Decorating sugar (optional)

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour, baking soda, cream of tartar, and cinnamon in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter and cream cheese in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  (7 minutes)
  7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  9. With the mixer on the lowest speed, add all of the buttermilk and mix until just combined.  (~1 minute)
  10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Combine the flour, baking soda, cream of tartar, and cinnamon in a medium bowl.
  3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
  4. Place the room temperature butter and cream cheese in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
  6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  10. Add all of the buttermilk and mix on lowest speed until just combined.  (~1 minute).
  11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Cinnamon Simple Syrup:

  1. Combine sugar, water, salt, and cinnamon in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the cinnamon simple syrup over the entire cake.
  5. Allow the cake to cool completely.  (3-5 hours)

To Make the Snickerdoodle Glaze:

  1. Combine the confectioner’s sugar, vanilla, cinnamon, salt, and whole milk (3 tbsp)  in a medium bowl.  (see note about glaze, below.)
  2. Stir with a spoon until nearly combined, then add 1 tbsp of heavy cream.  Stir until smooth.  The glaze will be thick but should be pourable.
  3. Final glaze should have the consistency of thick honey, and you should just be able to pour it.  Add whole milk, one teaspoon at a time, if the original glaze is too thick to pour.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  For this cake, I used a spouted measuring cup.
  5. If necessary, use a spoon to help the glaze fall over the sides of the cake.
  6. Allow the glaze to set for five minutes, then gently sprinkle decorating sugar (if using) to finish.

To Store:

This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.

Notes

  • A note on the glaze:  when you first add the milk to the confectioner’s sugar, it will seem like it’s not enough milk.  Resist the urge to add more milk and just keep stirring!  It will eventually come together into a thick mixture and you’ll then be ready to add your heavy cream.
  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 476
  • Sugar: 59 g
  • Sodium: 255.4 mg
  • Fat: 14.5 g
  • Carbohydrates: 80.7 g
  • Protein: 6.6 g
  • Cholesterol: 113.1 mg

This one was so fun to develop for this challenge, and, bonus, it’s now an official menu item at my bakery! It’s a trusted recipe that I can’t wait to share with my own family and friends this holiday season. I hope you love it too!

See you tomorrow!


While you’re here, feel free to subscribe so that you can get all of the pound cakes featured in this event, and to be the first to know about what’s coming next on BwB!

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Carrot Cake Pound Cake

Today, Friends, for Day 3 of the Twelve Days of Pound Cake Event, you’re getting an intimate look at one of my holiday faves. Carrot cake.

I can’t tell you when or why carrot cake became a must have in my home at holiday time, but what I do know is that when I unveil a carrot cake at our annual holiday dinner, it’s gone in sixty seconds flat.

I’ve loved carrot cake since I was a child. My mother was an amazing baker, but it wasn’t something that she made; I couldn’t tell you where those magical carrot cakes came from, but what I can say is that time just seemed to slow down from the moment that first bit of cream cheese icing hit my tongue to the time when I was done licking the last crumbs from the plate.

Forgive my table manners. I was a kid.

So when I decided to add a carrot cake pound cake to this event, I knew exactly what I was going for.

And it was this:

And let me tell you Family, this cake far exceeded my expectations. There’s the lusciousness created by the freshly shredded carrots and the subtle spicy bite of the currants that makes me squinch my face at the decadence. The simple syrup has an added surprise that gives this cake a signature je ne sais quois; it’s the flavor that your friends and family won’t quite be able to trace, but that will become part of “your” carrot cake.

Be forewarned, though. This cake is a slow food superstar. The currants, to reach peak deliciousness, need to soak up to 12 hours in a brandy/cinnamon bath before being incorporated into the batter. You won’t regret this additional step.

Currants macerating in brandy with cinnamon sticks.
…and don’t dump the liquid!

Beginners Start Here

This cake is accessible for any baker, whether you’re brand new to baking or you’ve been baking for a while.

If you are new to baking, first of all, welcome! There are lots of resources on this website that will help you be successful with this recipe, even if it’s the first thing you’ve ever baked. Here are a few!

If you have lots of questions and still want to make this cake, I’m but an email away. While you don’t have to read these articles in order to be successful with this cake, they will absolutely help you with both your baking confidence and your baking competence as you embark on this baking journey.

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for all of the pound cakes in this event; they’re tools that I use and love on a regular basis. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my home kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

This cake takes a while to make, so let’s get onto the recipe, shall we?

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Carrot Cake Pound Cake


  • Author: Shani

Description

This is the cake when you’re in the mood for a slow food showstopper.  This beautifully-spiced carrot cake features macerated currants and is a centerpiece-worthy addition to any table.


Ingredients

Units Scale

For the Batter:

  • 125 g brandy
  • 128 g currants (raisins will also work)
  • 1 cinnamon stick (optional)
  • 384 g flour, plus 2 tbsp to grease the bundt pan
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 227 g butter, room temperature, plus 2-3 tbsp to grease the bundt pan
  • 500 g granulated sugar
  • 6 eggs
  • 1 tsp pure vanilla extract
  • 4 cups (~360 g) freshly shredded carrots (not the pre-bagged kind)

For the Simple Syrup

  • 83 g water
  • 83 g sugar
  • 1 tbsp macerating liquid, strained (optional)

For the Cream Cheese Glaze:

  • 77 g cream cheese, room temperature
  • 120 g confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1 tbsp heavy cream
  • 1/8 tsp fine sea salt

Instructions

Before the Batter:

  1. Place the currants, brandy, and cinnamon stick in a small bowl.  Cover with plastic wrap and allow to soak for 30 minutes to 12 hours.
  2. Remove the currants from the brandy.  Don’t throw out the leftover brandy!

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Peel and shred the carrots immediately before baking the cake.  Using bagged, pre-shredded carrots won’t work in this recipe because those carrots have lost most of their moisture.
  3. Combine the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg in a medium bowl.
  4. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
  5. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  6. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  7. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  (7 minutes)
  8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  10. With the mixer on the lowest speed, add all of the carrots and mix until just combined.  (~1 minute)
  11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
  12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Shred the carrots immediately before baking the cake.  Using bagged, pre-shredded carrots won’t work in this recipe because those carrots have lost most of their moisture.
  3. Combine the flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg in a medium bowl.
  4. Sift the flour mixture into another medium bowl.  Add kosher salt and mix until combined.
  5. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  6. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
  7. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  8. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because it helps the cake rise!  (7 minutes)
  9. Add vanilla extract and mix until thoroughly combined.  (1 minute)
  10. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  11. Add all of the carrots and mix on lowest speed until just combined.  (~1 minute). You can also choose to fold the carrots into the mixture.
  12. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
  13. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  14. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Brandy Simple Syrup:

  1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
  2. Remove the simple syrup from the heat and add brandy. Stir until incorporated.
  3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  4. Using a pastry brush, gently brush the brandy simple syrup over the entire cake.
  5. Allow the cake to cool completely.  (3-5 hours)

To Make the Cream Cheese Glaze:

  1. Combine the confectioner’s sugar, cream cheese, vanilla, whole milk, and fine salt in a medium bowl.
  2. Mix with a whisk or a hand mixer (on low speed) until only slightly lumpy.  (1-2 minutes)
  3. Add heavy cream and mix on low speed until completely smooth.
  4. Final glaze should have the consistency of thick honey.  Overmixing will cause the mixture to have air bubbles, so make sure to mix on the lowest speed if using a hand mixer.
  5. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.

To Store:

This cake is best eaten immediately, but it can be stored in the refrigerator for up to 5 days.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
  • You can absoulutely finish this cake with chopped pecans!  I have a nut-free kitchen, so I wasn’t able to do that, but I encourage you to add chopped pecans for a more traditional carrot cake.  

This recipe is so special to me. I hope you love it as much as I do!

Until tomorrow!


Don’t forget to subscribe while you’re here for recipes, baking science, and tutorials that help beginners become proficient!

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