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Vegan Red Velvet Pound Cake

Shani
-
0
Vegan Red Velvet Pound Cake

Welcome to Day 8 of the Twelve Days of Pound Cake! Friends, today is an extraordinary day; because today is the day that Begin with Butter is jumping into the vegan world. And we’re coming in hot with our first vegan feature: Vegan Red Velvet Pound Cake.

This is a photo of a vegan red velvet pound cake.
This is a photo of a vegan red velvet pound cake.
This is a photo of a vegan red velvet pound cake.

She’s a take on my Ruby Red Velvet Pound Cake, but completely vegan. No animal products whatsoever.

I am so proud of this cake I could literally bust. I have been eating more and more vegan and vegetarian options, and it was just time for my work to reflect that. To have this Vegan Red Velvet Pound Cake come out so well just makes me incredibly happy!

About this Vegan Red Velvet Pound Cake

I’ll start with the end. You are sacrificing nothing with this cake. The taste is 🤌🏾. The texture is utterly beautiful. It’s perfectly chocolatey, as any red velvet cake should be. Your fork literally melts through this cake when you take a bite.

Vegan Red Velvet Pound Cake is a fun challenge that demonstrates the evolution of culinary creativity. Born out of the desire to cater to a growing plant-based lifestyle, this velvety delight is a compassionate twist on my Ruby Red Velvet Pound Cake for my plant-based friends.

This is a photo of a vegan red velvet pound cake.

As the vegan movement has gained momentum, bakers want to cater to multiple crafting a cruelty-free version without compromising on taste and texture. We want everyone to be able to enjoy sweet treats! As a result, we’ve found a way to create a harmonious blend of plant-powered ingredients, vibrant red hues, and the unmistakable richness of a traditional pound cake. So, next time you savor a slice, remember that this delectable creation is not just a dessert; it’s a testament to the culinary ingenuity that turns traditions upside down, all while keeping your taste buds delighted in the most delicious way.

I’ll say it: if you didn’t know this was vegan, you’d never suspect that it was vegan.

Ingredients in the Vegan Red Velvet Pound Cake

All-Purpose Flour: All-purpose flour a superhero when it comes to baking ingredients—it has the just-right amount of proteins that team up to give this cake the perfect structure!

Cocoa Powder: You need natural cocoa powder for red velvet cake because its acidity enhances the vibrant red color of the cake, and its distinct flavor contributes to the signature taste, creating a perfect harmony with the other ingredients for that classic and delicious red velvet experience.

Baking Soda: You need baking soda for red velvet cake to create the perfect rise, texture, and iconic flavor by reacting with acidic ingredients, ensuring a delightful, light, and fluffy outcome.

Kosher Salt: You need a pinch of salt in sweet desserts because it enhances and balances the flavors, elevating the sweetness and making every bite more delicious. If you’re using table salt in this cake, halve the amount.

Vegan Butter: Vegan butter in baking acts as a plant-based substitute for traditional butter, providing moisture, richness, and a buttery flavor to recipes, ensuring that your treats are both cruelty-free and irresistibly tasty.

Vegetable Oil: Oil helps add additional richness to the batter!

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Flax Eggs : Flax eggs, serving as a vegan-friendly binder, work their magic in baked goods by mimicking the binding properties of traditional eggs, adding moisture, structure, and helping create a perfect texture without the need for animal products.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for this chocolate delight. 😊

Red Food Coloring: You need the red food coloring to get to that signature red color. The recipe calls for 2 tablespoons, but if you’re really wanting a red red cake, then you can use up to 3 tablespoons. It will likely impact the flavor, though.

White Vinegar: The white vinegar/red food coloring combination really punches up the red color in your cake!

Vegan Buttermilk: You’ll create your own buttermilk, using plant-based milk and white vinegar! It works like a charm!

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Vegan Red Velvet Pound Cake.

This is a photo of a vegan red velvet pound cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

This is a photo of a vegan red velvet pound cake.

Important Tools Used in this Vegan Red Velvet Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of a vegan red velvet pound cake.

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!

We are officially a blog that offers vegan dessert options and I am positively gleeful about the options that are already running rampant in my brain. I hope you all are ready for the ride!

I hope you all love this cake and I’ll see you tomorrow for Day 9!

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Vegan Red Velvet Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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This vegan spin on the classic red velvet pound cake leaves nothing out: not moisture, not chocolatey flavor, and certainly not that wonderful pound cake texture that we all love!  Try this cake for a special treat!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Batter:

384 g (3 c) all-purpose flour

43 g (1/2 c) natural cocoa powder, plus 2-4 tbsp more for greasing the bundt pan

1/4 tsp baking soda

1/2 tsp kosher salt (if using table salt, halve the amount)

230 g (1 c) vegan butter, cool room temperature, plus 2 tbsp more for greasing pan (I used Earth Balance sticks, not the butter in the tub)

2 tbsp vegetable oil

500 g (2.5 c) granulated sugar

5 tablespoons flax meal (not flax seeds)

188 g (3/4 c) water

2 tsp vanilla

2 tbsp red food coloring

2 tbsp plus 2 tsp white vinegar

250 g (1 c) plant-based milk (I prefer oat milk)

For the Vanilla Simple Syrup:

67 g (1/3 c) granulated sugar

84 g (1/3 c) water

1 tsp fine sea salt

1 tsp vanilla extract

For the Vanilla Glaze:

240 g (2 c) confectioner’s sugar

3 tbsp plant-based milk

1/8 tsp fine sea salt

2 tsp vanilla

Instructions

To Make the Batter:

  1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. Combine flax meal and water thoroughly in a small measuring cup or bowl.  Set aside.
  3. Combine the plant-based milk and 2 tbsp of white vinegar in another small measuring cup.  Set aside.
  4. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and kosher salt.
  5. Sift the flour/cocoa powder mixture into a large bowl.
  6. Place the room-temperature plant-based butter and oil in a large bowl or the bowl of your stand mixer.  Mix on lowest speed until smooth and combined.
  7. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.
  8. Add half of the flax mixture and mix until incorporated.  Add the second half of the flax mixture, scraping  the bowl as needed
  9. Add vanilla, red food coloring, and vinegar and mix on lowest speed until fully combined, scraping the bowl as needed to make sure that the color is mixing uniformly.
  10. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
  11. Add all of the milk mixture and mix on low speed until combined.
  12. Add the second half of the flour/cocoa powder mixture and mix on lowest speed until almost combined.  Stop mixing just before the mixture is fully together.
  13. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture.
  14. Thoroughly grease and flour a 10-12 cup bundt pan and place the batter in the pan.

To Bake the Cake:

  1. Bake the bundt cake at 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Vanilla Simple Syrup:

  1. Combine sugar, water, and salt in a small saucepan.
  2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar is completely dissolved.
  3. Remove from the heat and add the vanilla extract.
  4. After allowing it to rest for ten minutes, invert the cake on a cooling rack and carefully remove the bundt pan.
  5. Using a pastry brush, brush the simple syrup over the entire cake.
  6. Allow the cake to cool completely (2-3 hours).

To Make the Vanilla Glaze:

  1. Add confectioner’s sugar, 3 tbsp of plant-based milk, salt, and vanilla to the mixing bowl.
  2. Mix on low speed until the glaze until completely smooth.  Scrape the bowl as necessary.
  3. Final glaze should have the consistency of thick honey.
  4. 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.
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American
  • Diet: Vegan

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Sock it to Me Pound Cake

Shani
-
9
Sock it to Me Pound Cake

Hey Friends! Welcome to Day 7 of the Twelve Days of Pound Cake! Today, we have a Southern Classic, made accessible to those with nut allergies: the Sock it to Me Pound Cake!

I love this cake so much, Y’all. I mean, who wouldn’t love a delicious, ultra-buttery pound cake with streusel mixture in the middle?

Someone who doesn’t love pound cake, that’s who.

This cake is such a southern staple, and I’ve been asked to come up with my own version several times. I avoided it, though, because, well, “proper Sock it to Me Cake has pecans” and I have a pesky pecan allergy.

Pesky as in consuming pecans causes anaphylaxis at this point in my life. Which is incredibly sad, because in my heyday, I could eat handfuls of pecans. But I digress…

This cake is decadent and beautiful, and I promise you won’t miss the pecans (though you can absolutely add them if you want to)!

About this Sock it to Me Pound Cake

Picture this: it’s the ’60s, where everything was groovy and the Pound Cake was having its own little revolution. Enter the “Sock it to Me Pound Cake,” a dessert that brought a whole new level of sass and flavor to the table. Back then, life was all about breaking free from norms, and this cake? Well, it was the rebellious hero we didn’t know we needed.

Now, when you sink your teeth into a slice of the “Sock It to Me Pound Cake,” you’re not just indulging in dessert; you’re taking a time machine back to when life was wild and the music was loud (and good). Imagine the classic pound cake got a 60s makeover, making it the dessert rebel of its time. And guess what? It’s still stealing the show today, with bakers putting their own spin on it. So, here’s to the cake that never went out of style – the “Sock It to Me Pound Cake.” Because who said history can’t taste deliciously fun? I certainly didn’t say that. 😊

There are some purists who will proclaim that this is not a true Sock it to Me Pound Cake if it doesn’t contain pecans. To those purists, I say two things: 1) nut allergy; and 2) those with nut allergies should not be excluded from the delectable-ness of this cake. We are all about inclusion here at Begin with Butter. 😊

Ingredients for the Sock it to Me Pound Cake

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. If you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses buttermilk as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job, and the tanginess from the buttermilk won’t be tamed by baking powder.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring!

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I used 1.5 cups (3 sticks) of butter for this recipe, and Friends, OMG. I used my favorite cultured butter from Vermont Creamery, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better! This amount of butter makes for a beautifully buttery cake.

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar!

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate. With the extra stick of butter, this is even more possible; so, take your time with the eggs.

Vanilla Extract: This cake uses vanilla extract. It’s the perfect accompaniment for the buttery cake. 😊

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

Streusel Filling: The streusel goes directly into the batter to make the cutest little swirl. That streusel is a few simple ingredients: brown sugar, white sugar, all-purpose flour, cold butter, and a pinch of salt for a lil’ razzle dazzle. The result? Take a look. 😊

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Sock it to Me Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a photo of a Sock it to Me Pound Cake.

Important Tools Used in this Sock it to Me Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from 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!

I love everything about this cake: from the buttery bite to the sweet inside, it’s just delightful. It’s a southern staple for a good reason: it’s incredible!

I hope you all love this cake and I’ll see you tomorrow for Day 8!

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Sock it to Me Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

This southern staple has been adapted for those with nut allergies.  You won’t miss the pecans in this ultra decadent version, though you can absolutely add them if you’d like!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Cinnamon Streusel Filling:

  • 100 g (.5 c) brown sugar
  • 100 g (.5 c) granulated sugar
  • 64 g (.5 c) all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 114 g (.5 c) butter, cold
  • 110 g (1 c) pecans, chopped (optional)

For the Batter:

  • 384 g (3 c) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 173 g (.75 c) unsalted butter, room temperature
  • 57 g (.25 c) full-fat cream cheese, room temperature
  • 250 g (1.25 c) granulated sugar
  • 250 g (1.25 c) brown sugar (you can use either light or dark brown sugar)
  • 6 eggs
  • 1 tsp pure vanilla extract
  • 250 g (1 c) full-fat buttermilk, room temperature

For the Vanilla Simple Syrup:

  • 67 g (1/3 c) granulated sugar
  • 84 g (1/3 c) water
  • 1 tsp fine sea salt
  • 1 tsp vanilla extract

For the Vanilla Glaze:

  • 240 g (2 c) confectioner’s sugar
  • 3 tbsp whole milk
  • 2 tsp vanilla extract
  • 1/2 tsp fine salt

Instructions

To Make the Cinnamon Streusel Filling:

  1. Add the brown sugar, granulated sugar, flour, and salt to a medium bowl.  Stir to combine.
  2. Cut the cold butter into tablespoon-sized pieces and add to the sugar mixture.  Use fingers or a pastry cutter, break up the butter pieces until they are the size of peas or larger.
  3. Refrigerate until ready to use.

To Make the Cake:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most home ovens will not reach 325°F when set to 325°F.
  2. Place the granulated sugar and brown sugar in a bowl and set aside.
  3. Sift together the all-purpose flour, kosher salt, cinnamon, and baking soda in a medium bowl.  Set aside.
  4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Once the fats are smooth and combined, add the sugar mixture and cream until the mixture is light and fluffy.
  5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  6. Add the vanilla extract and mix thoroughly.
  7. Add half of the flour mixture and mix until just combined.
  8. Add all of the buttermilk and mix until just combined.
  9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake).  Add half of the batter, then top with as much of the streusel mixture as you’d like (I use all of it, even though it seems like a lot!).  Add the second half of the batter atop the streusel mixture.
  11. Tap the bundt pan several times on the counter to move the batter to the edges.
  12. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.  Allow to cool on a wire rack for ten minutes, then invert the cake and remove from the pan.

To Make the Vanilla Simple Syrup:

  1. Add the water, granulated sugar, and fine sea salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
  2. Add the vanilla extract and stir to combine.
  3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely.

To Make the Vanilla Glaze:

  1. Add the confectioner’s sugar, fine sea salt, vanilla extract, and two tablespoons of whole milk to a medium mixing bowl.  Stir until the mixture is mixed but clumpy.  If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add another 1/2 tbsp of whole milk.
  2. Continue stirring the mixture until it is completely smooth.  If needed, add milk, a teaspoon at a time, until it is the texture of thick honey.
  3. The final glaze should have the consistency of thick honey.
  4. Pour over the completely cooled cake with a spouted measuring cup, squeeze bottle, or spoon.
  5. Enjoy!
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Tiramisu Pound Cake

Shani
-
2
Tiramisu Pound Cake

Welcome to Day 6 of the Twelve Days of Pound Cake! I am admittedly a little sad that we’ve gotten to Day 6, since it means that we are now on the downslope of this year’s event. But today, Friends, I have a doozy for you: Tiramisu Pound Cake.

This is a photo of Tiramisu Pound Cake.

I’ve said it before and I’ll say it again: the theme of this year’s event is luxe. And, my friends, this cake delivers luxury in spades.

About this Tiramisu Pound Cake

This year, I’ve had a soft spot for sentimental desserts, and this one is no different. I developed my love of tiramisu from my mother, who always loved the richness of the Italian dessert. She didn’t make tiramisu; she always enjoyed it on special occasions when she went to her favorite restaurants. She “never wanted to meddle with something already perfect.” So she left it to the professionals.

This cake is utterly luxurious on the tongue, friends. It just…melts in your mouth. This vanilla cake has the most delicious Kahlua simple syrup brushed (and drizzled) over it, giving a wonderful coffee-infused flavor to this dynamic cake. If that’s not enough, there’s an Amaretto-infused cream cheese glaze that cannot be adequately described with English words (though “decadent” comes close to capturing it).

This cake already has a cult following and I’m just posting it today as part of this event. It is that good.

Tiramisu Pound Cake Ingredients

Unsalted Butter: The creamy, dreamy pound cake at the base of this dessert starts with unsalted butter. While it needs salt to counteract the sweetness and richness, it’s important to really control the amount of salt in this recipe, so I’m recommending unsalted butter. Also, butter helps this cake become lighter! Specifically, the process of creaming butter and sugar creates air pockets that assist with cake rise.

Cream Cheese: Cream cheese adds another layer of luxurious flavor to this cake. The additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: It goes without saying that pound cake needs something sweet to…well, be cake. 😊 However, did you know that granulated sugar is also responsible for caramelization? That beautiful crust on the outside of your pound cake? It is largely because of the sugar in your recipe!

Vanilla Bean or Pure Vanilla Extract: You can use either; this is a matter of personal preference. I personally prefer the taste of vanilla beans for this cake (and the tiny flecks of vanilla bean when you cut it are so…cute), but if you want less of a vanilla punch, you can always use pure vanilla extract.

Eggs: The protein in the eggs adds structure to the cake, while the fatty yolk adds delicious flavor. This recipe calls for six eggs, which might seem like a lot. It is a lot! But it’s also perfect to help achieve that tiramisu texture that we’re craving.

This is a photo of Tiramisu Pound Cake.

All-Purpose Flour: I’ve said it before and I’ll say it again: I love, love, love the pleasantly plump texture of a good pound cake, and this one is no different. In my experience (and with my cakes), that beautiful texture comes from all-purpose flour. That particular flour is absolutely perfect for this cake. I tested it with cake flour to try and get more of a melt-in-your-mouth mouthfeel, but it struggled to stay together under the substantial Kahula reduction. So all-purpose flour works well!

Baking Soda: Buttermilk is a cultured ingredient. Because of that, baking soda was the proper leavening for this pound cake.

Kosher Salt: Salt is very important in any dessert; it balances the sugar and keeps the dessert from becoming cloyingly sweet. If using table salt for this recipe, cut the amount in half.

Buttermilk: You’ll want to use full-fat buttermilk for this recipe. Fat=flavor and you don’t want to skimp on flavor!

This is a photo of Tiramisu Pound Cake.
This is a photo of Tiramisu Pound Cake.
This is a photo of Tiramisu Pound Cake.

Beginners Start Here

If you are new to baking (or just want to build your confidence with pound cakes in general), here are some resources from the Begin with Butter site and the Begin with Butter Home Baking Academy that will help you tremendously! Of course, they’re not required reading, but if you cozy up for a few minutes with a few of these articles, I promise you’ll feel much more confident as you embark on your pound cake journey!

These resources are super helpful to help you build consistency and confidence on your baking journey.

Want to take advantage of the best sale of the year at the Begin with Butter Home Baking Academy? Use code TWELVEDAYS to get 15% off sitewide this holiday season!

Important Tools Used in this Tiramisu Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**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.**

This is a photo of Tiramisu Pound Cake.

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!

Every year, I make something special to commemorate my mother during this special event; this year, I had such sweet memories of our time together while I developed this cake, and that, friends, is the best gift of all. I hope you all love this as much as she loved tiramisu. ❤️

See you tomorrow for Day 7!

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Tiramisu Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

This Tiramisu Pound Cake is as dreamy as it sounds: delicious vanilla cake, topped with a Kahlua reduction and an Amaretto cream cheese glaze.  And, of course, in true tiramisu form, it must be dusted with cocoa powder.  It is, in short, an utter delight.

Ingredients

Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 173 g (.75 c) unsalted butter
  • 58 g (.25 c) cream cheese
  • 500 g granulated sugar
  • 1/2 vanilla bean or 1 tsp pure vanilla extract
  • 6 eggs
  • 250 g (1 c) buttermilk

For the Kahlua Soak:

  • 63 g (.25 c) coffee liqueur (you can also use freshly brewed coffee)
  • 200 g (1 c) granulated sugar
  • 250 g (1 c) water
  • 1/4 tsp salt
  • 1 tsp vanilla

For the Amaretto Cream Cheese Glaze:

  • 154 g (2/3 c) cream cheese, room temperature
  • 240 g (2 c) confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 2–3 tbsp Amaretto (you can also use whole milk)
  • 1/8 tsp fine sea salt

Instructions

To Make the Cake:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most home ovens will not reach 325°F when set to 325°F.
  2. In another small bowl, combine the granulated sugar and vanilla beans (if using). Scrunch the vanilla beans into the sugar to release the scent from the vanilla beans.  Once done, set aside.
  3. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
  4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Add the vanilla-infused granulated sugar and cream until the mixture is light and fluffy.
  5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  6. If using vanilla extract (instead of vanilla beans), add the vanilla and mix thoroughly.  If using vanilla beans, omit this step.
  7. Add half of the flour mixture and mix until just combined.
  8. Add all of the buttermilk and mix until just combined.
  9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
  11. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Kahlua Reduction:

  1. Add granulated sugar, salt, and water to a saucepan and bring to a boil.  Continue to boil until all of the sugar has dissolved.
  2. Reduce to a very low simmer and add the Kahlua and vanilla extract.  Reduce the Kahlua reduction to the desired strength (1-5 minutes).  I typically reduce for about three minutes.
  3. Place the cake back on the cooling rack, with parchment paper underneath the cooling rack.  Brush two layers of the Kahlua reduction onto the cake, then pour the remaining Kahlua reduction evenly over the entire cooled cake.  You can use as little or as much of the Kahlua reduction as you’d like.

To Make the Amaretto Cream Cheese Glaze:

  1. Add the room-temperature cream cheese to a large mixing bowl or the bowl of a stand mixer.  Mix until completely smooth.
  2. Add the confectioner’s sugar, Amaretto or whole milk, and vanilla extract to the bowl.  Mix on low speed until there are no more lumps.
  3. Use a spouted measuring cup, spoon, or squeeze bottle to add the glaze to the completely cooled cake.
  4. Wait about five minutes, then top with cocoa powder to finish
  5. Enjoy!

Notes

  • This cake can be stored in the refrigerator for up to five days.
  • Author: Shani

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Raspberry White Chocolate Pound Cake

Shani
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0
Raspberry White Chocolate Pound Cake

Hi Friends! Welcome to Day 5 of the Twelve Days of Pound Cake! It’s my hope that this event has delivered for you all as much as it has for me. ❤️ Today is special. You see, my mother-in-law helped me brainstorm flavor profiles for the Twelve Days of Pound Cake. The first flavor out of her mouth is today’s pound cake: Raspberry White Chocolate Pound Cake.

This is a photo of raspberry white chocolate pound cake.

Y’all. My mother-in-law does not like chocolate so when I say I was SHOOKETH?  I truly was. 

But she is about the sweetest person this side of heaven, so when she said she wanted it?  

Well, Y’all know the rest. 

About This Raspberry White Chocolate Pound Cake

Now that I’ve reached this part of the event, I realize that there is a consistent thread that goes all the way through this pound cake lineup. 

I wanted them all to be luscious. Like, the mouthfeel just had to be *scrunches toes and squeals with glee* good. 

Or, as the mothers and aunties say, mmmmhmph. IYKYK (Also, that is a phonetic spelling 😂). 

This pound cake delivers on that promise. With the most delectable cake, the sweetness of the white chocolate goes perfectly with the tartness of the raspberries. And when I say she is beautiful?

Friends.

This is a photo of raspberry white chocolate pound cake.
This is a photo of raspberry white chocolate pound cake.
This is a photo of raspberry white chocolate pound cake.

FRIENDS. The cake is undeniably luscious. The raspberries are perfectly tart (and I chose frozen to ensure that they’d be consistently amazing the whole year round). And the white chocolate ganache is just…delightful.

I am ever so grateful for my mother-in-law. She is just the most delightful human being and I love her so much. This one is for you Mom.

Ingredients for the Raspberry White Chocolate Pound Cake

This pound cake benefits from simplicity. There aren’t a million ingredients (y’all know I love a complex and fun pound cake), but the ingredients that you use should really shine. Let’s get into it:

All-Purpose Flour: All-purpose flour is the star of a pound cake, IMHO. The higher protein content helps create the incredible texture that reminds me so much of those pound cakes of my youth. Also, if you want a pound cake that conforms to these beautiful bundt pans and creates a stunning masterpiece, you’ll want all-purpose flour; cake flour doesn’t hold those gorgeous designs nearly as well.

Baking Soda: This cake uses sour cream as the liquid. For this reason, baking soda is the appropriate leavening. Don’t substitute baking powder in this recipe; it’s not the right tool for the job.

Kosher Salt: Every baked good needs salt to counteract the sugar. A little goes a long way, so be careful when you’re measuring! And yes, I did cut the sugar in this recipe without changing the salt content. It’s because the white chocolate is extremely sweet and I felt that the cake itself didn’t need the additional sugar.

Unsalted Butter: Room temperature, unsalted butter is perfect for this cake. I used my favorite cultured butter from Vermont Creamery, but what you use is entirely up to you! The butter helps create the perfect texture in this cake; the creaming process creates beautiful little air pockets that help the leavening work even better!

Cream Cheese: Remember when I said that I wanted everything to be luxurious? Well, the cream cheese in the recipe is a big reason why this cake is as luxe as it is. That additional fat element helps give your taste that melt-in-your-mouth quality without sacrificing wonderful flavor.

Granulated Sugar: Sugar adds sweetness to our cake, but it also aids in caramelization! And with bundt cakes, that beautiful golden crust is largely due to the caramelization from the sugar! As I mentioned before, I did cut the amount of sugar for this recipe, since it gets pretty cloying when paired with the white chocolate ganache. We want the tartness from the raspberries to really balance that sweetness, but we don’t need as much of the sweet stuff to achieve that balance.

Eggs: The egg whites in this cake add structure to the cake, while the fatty yolks add flavor. Make sure to take your time whilst adding the eggs! Too much liquid at one time will cause your batter to separate.

Whole Vanilla Bean: This cake uses the seeds from half of a vanilla bean pod. Again, the objective was luxury. 😊

Raspberry Extract: Please don’t get cute with the raspberry extract my friends. 1/2 tsp is plenty to get the effect. That stuff is potent. If you want over the top luxury, try Chambord. The raspberry liqueur is just. so. good.

Sour Cream: I loved the final texture that sour cream lent to this cake. In a pinch, you can also use 250 g (1 c) of buttermilk. The cake won’t be as rich if you do, since sour cream is about 80% fat, and full-fat buttermilk is only about 1.5-2% fat. Also, with buttermilk, you won’t get as beautiful a distribution of the raspberries in the cake. But it will still be amazing!

Frozen Raspberries: This cake uses frozen raspberries for a couple of reasons: 1) the flavor of frozen produce is consistently amazing throughout the year. And fresh raspberries aren’t as plentiful (or as good) in December in Maryland as they are in June; and 2) the frozen raspberries held together much better than fresh, and didn’t break into pieces when I folded them into the cake. The result? Beautiful, whole raspberries in the finished cake.

This is a photo of raspberry white chocolate pound cake.

Beginners Start Here

If you’re new to baking, or if you want to learn how to do some of the more tricky baking techniques, here are a couple of super helpful articles from the BwB site (and a resource from the BwB Home Baking Academy!) that will help you get set up for success with this Raspberry White Chocolate Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a photo of raspberry white chocolate pound cake.

Important Tools Used in this Raspberry White Chocolate Pound Cake

Below, you’ll find some tools that I used for this pound cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from these links, but they are truly amazing products that you’ll find in my kitchen.**

This is a photo of raspberry white chocolate pound cake.

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 took some work, but it was all worth it. To see the absolute joy on people’s faces as they snuck little corners off of it when they took it away from my house; I felt like Mrs. Claus on Christmas Eve. What a feeling to be able to give to others, and to have that gift be so well-received. ❤️

Enjoy the recipe, Friends! See you tomorrow for Day 6 of the Twelve Days of Pound Cake!

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Raspberry White Chocolate Pound Cake

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This delightful cake features frozen raspberries, picked at the peak of freshness and flash frozen, to help give it a delightful raspberry punch.  Paired with a white chocolate ganache, it’s as showstoppingly beautiful as it is delicious!

  • Total Time: 5-7 hours
  • Yield: 18 servings 1x

Ingredients

Units Scale

For the Cake:

  • 384 g (3 c) all-purpose flour, plus 2 tbsp for the raspberries
  • 1/4 tsp baking soda
  • 1 tsp kosher salt (if using table salt, halve the amount)
  • 173 g (.75 c) unsalted butter
  • 58 g (.25 c) cream cheese
  • 450 g granulated sugar
  • 6 eggs
  • 1/2 vanilla bean pod, or 1 tsp pure vanilla extract
  • 1 tsp raspberry extract (or Chambord)
  • 227 g (1 c) sour cream
  • 188 g (1.5 c) frozen raspberries

For the Vanilla Simple Syrup:

  • 67 g (1/3 c) granulated sugar
  • 84 g (1/3 c) water
  • 1 tsp fine sea salt
  • 1 tsp vanilla extract

For the White Chocolate Ganache:

  • 175 g white chocolate or white chocolate chips
  • 125 g (1/2 c) heavy cream

Instructions

To Make The Batter:

  1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.
  2. In another small bowl, combine the granulated sugar and vanilla beans (if using). Scrunch the vanilla beans into the sugar to release the scent from the vanilla beans.  Once done, set aside.
  3. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
  4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand mixer or stand mixer until the fats are completely smooth and combined. Add the infused granulated sugar and cream until the mixture is light and fluffy.
  5. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
  6. If using vanilla extract, add the vanilla and mix thoroughly.
  7. Add half of the flour mixture and mix until just combined.
  8. Add all of the sour cream and mix until just combined.
  9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
  10. In a medium bowl, place the frozen raspberries and the remaining two tablespoons of flour. Gently stir to combine, then fold very gently into the batter.
  11. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
  12. Bake for 65-75 minutes in a true 325°F oven, or until an instant-read thermometer reads 212°F-215°F.

To Make the Vanilla Simple Syrup:

  1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar is completely dissolved.
  2. Add pure vanilla extract and stir to combine.
  3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.

To Make the Chocolate Ganache:

  1. Chop the white chocolate into small pieces (if using white chocolate chips, just place them in a bowl…no need to chop). Place the white chocolate in a heat-proof bowl.  Set aside.
  2. Place the heavy cream in a heat-proof measuring cup (like this one!) and heat in a microwave until just before it starts to boil (30-45 seconds, depending on the microwave).
  3. Pour the heavy cream over the chocolate chips and cover with plastic wrap.  Do not stir yet!
  4. Allow the heavy cream to melt the chocolate for 5 minutes.  Stir with a small whisk or spoon to combine.  If the chocolate does not melt, place in the microwave at 10-second intervals, stirring in between intervals, until the mixture is completely smooth.  This mixture might be very runny and that is okay. It will thicken upon standing.
  5. Allow the ganache to cool slightly (5-8 minutes) before using.  If you wait too long, the ganache will thicken and will not pour easily over the cake.  If you use it immediately, it will be too runny to stay in place.
  6. Pour the ganache over the cake using a spouted measuring cup, a squeeze bottle, or a spoon.
  7. Enjoy!

Notes

  • You can store this cake in a refrigerator for up to five days.  It’s not one that should be stored on the countertop, because of the fruit inside and the white chocolate ganache.
  • Author: Shani
  • Prep Time: 45 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

Baba au Rhum Pound Cake

Shani
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0
Baba au Rhum Pound Cake

Welcome to Day 4 of the Twelve Days of Pound Cake, and Friends, I’m beyond excited about this one. You see, Over the summer, I had a conversation with a friend, and she shared with me that Baba au Rhum was her favorite dessert. Something along the lines of “OMG I love Baba, Shani.” So, of course, I had to add it to this event. And today, on this Day 4 of the Twelve Days of Pound Cake for 2023, you’re getting Baba au Rhum (Rum) Pound Cake. ❤️

Sit down and get cozy for this one, Friends, because this one is a ride.

About Baba au Rhum

Baba au Rhum is a yeasted cake that is positively (and quite literally) doused in rum, then filled with pastry cream. It’s one of those traditional holiday treats that is not for children, but it’s ever so delicious and worth every moment of extra effort for just the grown folks.

Did I mention it uses yeast? It does! Really, Baba au Rhum is more similar to brioche than traditional pound cake texture, and it uses much less sugar (and is thus less sweet). Much of the sweetness comes from the rum reduction that soaks the cake, and the pastry cream that’s piped into the cake after baking, and whoa Friends…it is something else.

This is a photo of a Baba au Rhum Pound Cake.

Scared of using yeast? No worries! Check out my post, Yeast Basics for Beginning Bread Bakers, for a bunch of great, confidence-building tips!

About this Pound Cake

This Baba au Rhum Pound Cake follows the traditional baba rules. It’s a rich, yeasted brioche that is an absolutely perfect base for this dessert. Instead of straight rum, I created a rum reduction that you can actually personalize as you like. Want it rummy? Cook the reduction a little less. Want it less rummy? Cook it a little more. The longer the reduction cooks, the less alcohol you’ll get. Also, if you want a sweeter dessert, reduce it a little further. 😊

But let’s be real. People love a good rum cake around the holidays, and this one delivers.

Baba au Rhum Pound Cake Ingredients

Whole Milk: Whole milk adds richness to this beautiful dough. You won’t use very much of it at all, but I guarantee that this dough won’t be dry. You need the full fat content in the whole milk, so it’s best not to substitute a lower fat alternative.

Instant Yeast: I use SAF Instant Yeast for this recipe, as I do for most bread recipes. If you’d prefer to use active dry yeast, just increase the rising and proving times by 10-15 minutes (and keep an eye on your dough!).

Turbinado Sugar: I use turbinado sugar to proof the yeast. Yeast likes a lil’ sugar, so it’s there to help it bloom.

All-Purpose Flour: I prefer all-purpose flour for this brioche dough. Since this is technically a dessert/cake, and not a bread, I didn’t want the enhanced chewiness that bread dough would offer.

Kosher Salt: As with any dessert (or, for that matter, any bread), salt is necessary to help balance the other flavors. In this dough, the salt helps to counter the richness of the whole milk and all those eggs.

This is a photo of a slice of Baba au Rhum Pound Cake.

Granulated Sugar: This enriched dough uses very little granulated sugar. I chose granulated sugar in this particular dough because it adds beautiful caramelization to the finished product.

Eggs: This dough uses three whole eggs and two egg yolks. The protein of the egg whites adds a hint of liquid and structure to the brioche dough, while the fatty yolks add incredibly delicious flavor.

Vanilla Bean or Vanilla Extract: You can use either; this is a matter of personal preference. Vanilla bean lends a stronger vanilla flavor this brioche, but don’t fret if you cannot find it (or if they’re prohibitively expensive).

Unsalted Butter: Friends, Brioche = Butter. Use the good stuff for this dough. The stuff you’ve been saving in your freezer all year. 😊

Beginners Start Here

If you’re new to baking, or if you want to become more consistent with bread in general, here are a couple of super helpful articles from the BwB site that will help you get set up for success with this Baba au Rhum Pound Cake.

These resources are super helpful to help you build consistency and confidence on your baking journey. Happy Reading!

This is a photo of a raspberry and pastry cream.

Important Tools Used in this Baba au Rhum Pound Cake

Below, you’ll find some tools that I used for this Baba au Rhum Pound Cake. These are the tools that I use all the time in my own kitchen.

**I get paid a small commission if you purchase directly from 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!

My friend shared that she looked forward to Baba au Rhum every year when she was younger. It’s my great hope that this adaptation makes her very proud. She is such a dear heart, and she was such a good sport when I asked her no fewer than 5,955,101 questions in an effort to respectfully adapt this recipe for this event. ❤️

Enjoy the recipe, Friends! See you tomorrow for Day 5 of the Twelve Days of Pound Cake!

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Baba au Rhum Pound Cake

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This Baba au Rhum Pound Cake features a buttery brioche base, a dazzling rum reduction, and a luscious pastry cream. It is an absolutely perfect adult dessert!

Ingredients

Units Scale

For the Brioche:

  • 78 g whole milk
  • 1 tbsp instant yeast
  • 1 tsp turbinado sugar (optional)
  • 320 g (2.5 c) all-purpose flour
  • 1/2 vanilla bean or 1 tsp vanilla extract
  • 1/2 tbsp salt
  • 2 tbsp sugar
  • 2 egg yolks
  • 3 eggs
  • 78 g unsalted butter, room temperature

For the Rum Reduction:

  • 375 g (1.5 c) rum (I used Gosling’s)
  • 200 g (1 c) granulated sugar
  • 250 g (1 c) water
  • 1/4 tsp salt
  • 1 tsp vanilla

For the Pastry Cream:

  • 250 g (1 c) whole milk
  • 1/2 vanilla bean
  • 50 g (1/4 c) sugar
  • 1.5 tbsp cornstarch
  • 1/4 tsp kosher salt
  • 2 egg yolks
  • 1 tbsp butter

Instructions

To Make the Cake:

  1. Place the milk into a heat-proof measuring cup.  Microwave for 20-30 seconds, or until the milk reaches a temperature of 105°F-110°F.  Add the turbinado sugar and the instant yeast and stir with a whisk to combine.  Allow the yeast to bloom for 6-8 minutes, or until a yeasted dome appears at the top of the milk.
  2. Cut the butter into 1 tbsp cubes and set aside.  You won’t need them until the rest of the dough has come together, but you want them to be a soft room temperature before they’re added to the dough.
  3. Add granulated sugar, salt, eggs, egg yolks, and about 320 g (~2.5 cups) of the all-purpose flour to the yeast mixture.  Using the dough hook of your stand mixer, begin kneading your dough.
  4. Slowly add additional flour, about 1/8 of a cup at a time, until the dough starts to come away from the sides of the bowl.  You might not need all of the flour that the recipe calls for.
  5. Once you have a slightly tacky dough that comes away from the sides of the bowl, spray non-stick spray on your hands and do the windowpane test.  The dough is ready to move on when  it is ever-so-slightly tacky to the touch, but not sticky.  Without non-stick spray on your hands, the dough will just seem undone.  It’s tricky like that!
  6. Once the dough passes the windowpane test (the first time), begin adding the butter, one tablespoon at a time.  Allow the dough to fully incorporate each tablespoon of butter before adding the next one.  The bowl will likely get a little buttery during this process.  That is normal!  Just allow each tablespoon of butter to fully incorporate.
  7. When all of the butter is incorporated, allow the dough to knead for another 3-5 minutes on low speed.  The dough is complete when it easily passes the windowpane test (again!) and is very pliable.
  8. Spray the mixing bowl with a light coating of cooking spray, and allow the dough to rise, covered with plastic wrap (with a small hole to vent gases), for an hour and 5 minutes, or until doubled in size.  You can also use the finger poke test so that you can decide whether it needs a few more minutes.
  9. Gently de-gas the dough by pressing down on it in the mixing bowl.  Use your fingers to shape the dough into a rough rectangle on your work surface, with the long side of the rectangle facing you.  You will not need additional flour to work with this dough.
  10. Using a pastry brush, generously butter your bundt pan.  You do not need to use flour in your pan.
  11. Use a rolling pin to roll the dough into a 12”x 16” rectangle, with the shorter side facing you.  
  12. Roll the dough into a log, starting with the short side closest to you.  Press all seams together on the log.  
  13. Form the log into a circle, then press the seams together from the two ends.  Try to make the circle as even in thickness as you can.  Don’t worry if one side is slightly thicker than the other though.
  14. Check to make sure all of the seams are closed, and place the circle into the prepared bundt pan.  Cover loosely and allow to rise for 45-50 minutes, or until the dough has doubled in size.
  15. While the dough is rising, set your oven to a true 325°F.  An oven thermometer is extremely helpful to help ensure that your oven is the correct temperature.
  16. Once the dough has finished its second rise, place the dough into the 325°F oven for 25-35 minutes, or until the dough is deep brown.  You’ll know it is complete when it reaches an internal temperature of 200°F-210°F, and when it sounds hollow when thumped with your thumb.
  17. Turn out the brioche onto a cooling rack immediately after baking.  Allow to completely cool before moving onto the next step.

To Make the Rum Reduction:

  1. Add granulated sugar, salt, and water to a saucepan and bring to a boil.  Continue to boil until all of the sugar has dissolved.
  2. Reduce to a very low simmer and add the rum and vanilla extract.  Reduce the rum sauce to the desired strength (1-5 minutes).  If you want this truly rummy, you don’t have to reduce at all.  Keep in mind, though, that it will have a very strong rum taste.
  3. Place the pound cake back into the bundt pan.  Use a serrated knife to level the cake, if necessary.  Pour some of the rum reduction onto the bottom of the cake.
  4. Place the cake back on the cooling rack, with parchment paper underneath the cooling rack.  Cut a 1.5” trench into the top of the cake and remove the extra cake from the trench.  Pour the rum reduction evenly over the entire cooled cake.

To Make the Pastry Cream:

  1. Place the whole milk and vanilla bean seeds in a small saucepan.  Bring to a simmer and remove from the heat.  Set aside, covered, for 45 minutes.
  2. Combine the sugar, cornstarch, and salt in a heat-proof bowl.  Add the egg yolks and whisk vigorously for about 90 seconds, or until the mixture is light yellow in color.
  3. Create an ice bath in a large bowl.  
  4. Slowly add the milk mixture and stir until combined.  
  5. Place the entire mixture back into the original saucepan.  Whisk constantly, on medium heat, until the mixture starts to thicken.  It will take about 5-7 minutes, but it will thicken.  When you notice it starting to thicken, reduce the heat to medium-low and continue whisking.
  6. Once it thickens, keep whisking constantly for one more minute.  
  7. Remove from heat and add butter, whisking until the butter is completely incorporated.
  8. Run the pastry cream through a fine mesh strainer in a medium bowl.  Immediately place plastic wrap on the top in order to avoid a skin, and place in an ice bath for 20 minutes, making sure not to submerge the pastry cream.  After 20 minutes, place the bowl into a refrigerator for about 90 minutes.
  9. Whisk the pastry cream when you’re ready use it.  Pipe into the trench of your cake.  Garnish with fresh berries, if desired.
  10. Enjoy!

Notes

  • This cake needs to be completely cooled before adding the rum reduction.  
  • Once completed, it is best eaten immediately, though you can store it in the refrigerator for up to 2 days.
  • Author: Shani

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

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