Desserts

Chocolate Cake with Chocolate Espresso Buttercream Frosting

A dangerously delicious homemade buttercream frosting takes this classic cake to the next level
September 7, 2017
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate cake with chocolate espresso buttercream frosting recipe on Waiting on MarthaChocolate buttercream frosting recipe on Waiting on MarthaChocolate espresso buttercream frosting recipe on Waiting on Martha

Lately I’ve been on a bit of a kick with testing out the classic baking recipes.  I’ve been on a mission to try out the tried-and-true, crowd favorites and have been taking notes which recipes will truly stand the test of time.  I’ve also had fun adding my own little spin here and there.  Case in point: today’s classic chocolate cake with chocolate espresso buttercream frosting.

It all starts with your standard, irresistibly moist chocolate cake.  But then I took it up a notch with added espresso powder in both the cake AND the homemade buttercream frosting.  The result is amazing, let me tell you.  That little extra burst of espresso flavor kicks up the dark, rich nature of the ooey-gooey chocolate. 

And if you’ve been following along on Instagram, you’ll know that I have this love affair with buttercream frosting.  It’s hands-down my favorite icing, and it’s also SO much easier to make at home than I ever thought it would be.  I will never, ever buy buttercream at a store again!  I think the key with buttercream frosting is that it needs to be a very light, whipped texture.  To achieve that heavenly consistency, simply beat it with a mixer even longer than you think you should…you won’t be sorry you did.  

Also, another important thing to note is that you want to be careful when softening your butter.  You don’t want it to fully melt, as it needs to combine correctly, so stick to 8 seconds, then another 8 seconds until it’s just right.  Find the full recipe below, and tell me if you’re as obsessed with buttercream frosting as I am!!! Truly, MKR

 

Chocolate Cake with Chocolate Espresso Buttercream Frosting
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For the cake
  1. 1 cup or 2 sticks unsalted butter, cut into pieces, with additional to grease pans
  2. 2 cups all-purpose flour, spooned and leveled
  3. 1½ cups granulated sugar
  4. ¾ cup unsweetened cocoa powder
  5. ½ cup dark brown sugar
  6. 1 teaspoon baking soda
  7. 1 teaspoon kosher salt
  8. 2 large eggs
  9. ½ cup sour cream
  10. 1 teaspoon pure vanilla extract
  11. 2 teaspoons espresso powder
For the frosting
  1. 1½ cups or 3 sticks butter, softened
  2. 1 cup unsweetened cocoa
  3. 5 cups confectioner’s sugar
  4. ½ cup milk
  5. 2 teaspoons vanilla extract
  6. 2 tablespoons espresso powder
For the cake
  1. Heat oven to 350º F.
  2. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
  3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt.
  4. In a small saucepan, combine the butter and 1 cup water and bring to a boil.
  5. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
  6. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
For the frosting
  1. Mix cocoa in a large bowl or bowl with stand mixer. Make sure to whisk away all clumps.
  2. Cream together the softened butter and cocoa powder until smooth.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar and 1 tablespoon of milk, combining and then turning mixer up to high speed for about a minute. Do this in steps until all sugar and milk are combined.
  4. Add vanilla extract and espresso powder and mix until very light and whipped in texture.
  5. After cake layers are completely cooled, spread frosting. Enjoy!
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Photography, Rustic White for Waiting on Martha

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Everyone’s Favorite Pineapple Upside Down Cake

Revisiting the Classic Recipe That Everyone Knows & Loves
July 3, 2017
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Pineapple Upside Down Cake recipe on Waiting on Martha Pineapple Upside Down Cake recipe | Waiting on MarthaPineapple Upside Down Cake recipe @waitingonmartha

I’m really on a kick with making old things new again; point proven with my take on everyone’s favorite Pineapple Upside Down Cake.  It’s one of those classic recipes that everyone knows, loves and remembers.  Not to mention, it’s so incredibly easy to make, and it just tastes divine on a hot summer’s day.

Pineapple Upside Down Cake is a dessert that’s been around forever—I’m talking 1925-1930’s and some claim even back as far as 1870—and Betty Crocker made it a summertime dessert staple.  This updated version taps the help of a white cake box mix, cutting the prep time down and creating a consistently irresistible flavor and texture each and every time you make it.  

If you’ve never had Pineapple Upside Down Cake, you’re going to want to change that immediately.  The sweet pineapple and maraschino cherries with their crystallized brown sugar glaze and whipped cream completely elevate your favorite white cake.  Aren’t you drooling just thinking about it?!  I’d love to see if you make this for The Fourth; be sure to tag me on Instagram @waitingonmartha #waitingonmartha if you do.  Be sure to flip the cake IMMEDIATELY after baking; I learned that the hard way!  Truly, MKR

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Everyone's Favorite Pineapple Upside Down Cake
Serves 12
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Ingredients
  1. 1/4 cup butter
  2. cup packed brown sugar
  3. 1 20 oz can pineapple slices in juice, drained, juice reserved
  4. 1 6 oz jar maraschino cherries without stems, drained
  5. 1box Betty Crocker™ SuperMoist™ yellow cake mix
  6. Vegetable oil and eggs called for cake mix box
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a metal cake pan generously with nonstick oil.
  3. Remove the pineapple wheels from the can, set aside. Take the juice from the can and pour into a measuring cup; you want 1 cup of liquid, so you'll top the reserved pineapple juice with water.
  4. Make the white cake box mix per box instructions, but sub out the water part for the pineapple juice mixture.
  5. Melt butter in the cake pan in the oven.
  6. Once butter is melted, pull the pan out and sprinkle brown sugar evenly on the bottom.
  7. Place down pineapple rings evenly into the brown sugar.
  8. Add maraschino cherries into the rings, and in between the rings (as pictured).
  9. Lastly, pour the cake mix over the pan.
  10. Bake for 45 minutes, or until you can insert a toothpick and it comes out clean.
  11. After it's done baking, IMMEDIATELY flip it onto a nonstick surface. I'd suggest putting it on the surface you want to serve it on - it will be near impossible to move it later.*
  12. Let it sit at least an hour, until it completely cools; you don't want to serve this cake warm.
  13. Serve it with whipped cream, enjoy!
Notes
  1. *If your pineapples stick to the bottom of the pan, use a long skewer stick or toothpick to move them immediately.
Adapted from Betty Crocker
Adapted from Betty Crocker
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A Homemade Strawberry Rhubarb Pie Recipe

A Warm, Sweet, Tart & Flaky Homemade Dessert
May 11, 2017
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Strawberry Rhubarb Pie Recipe on Waiting on Martha A Homemade Strawberry Rhubarb Pie Recipe, Waiting On Martha

Homemade Strawberry Rhubarb Pie.  If you follow along on Instagram then you know I’ve been working on perfecting this recipe for quite some time.  Between uncooked crusts, too much liquid, and mastering the balance of the sour rhubarb, my strawberry rhubarb pie recipe might end up being the death of me.  But, like all good things practice makes perfect. 

The first few go arounds I kept getting what Mary Berry calls a soggy bottom, and it was coming out just too soupy.  Truthfully, I don’t mind a bit of a soupy pie.  A homemade fruit pie will always, taste amazing to me…soggy bottom and all.  But uncooked crust and too sour rhubarb, that needed to change.

To avoid a soggy bottom of uncooked crust I pre-baked the pie crust bottom for about 20-30 minutes, using pie weights to prevent the crust from bubbling.  These simple little weights have been around forever and really should be a kitchen staple for any baker. 

Second, I added more corn starch than what the recipe called for; it’s used to absorb the juices.  If you’ve ever made a strawberry rhubarb pie recipe, you’ll know that this is absolutely key.  The final pie still had a just a tad too much juice to it, so next time I’ll probably add an additional tablespoon.

Third, I didn’t let the fruit macerate as long as I’ve done in the past. Before I would let the fruit mixture sit for at least an hour which results in a breakdown of sugars and creates just too much liquid.  This go around it was a quick mix and then right into the pie.

Next, I figured out—by accident, really—how to make the perfect lattice pie crust pattern on top.  In the past, I’ve always overcomplicated it; placing all of the vertical pieces at one time and then horizontal pieces to finish’ weaving them in and out to make a proper lattice.  This time, I started with the center; always start with the center because it allows you to center the pie.  Then I began switching from vertical to horizontal one-by-one, over and over.  This simple positioning naturally creates the beautiful lattice as you go.  Voila!

Lastly, I was really careful with the final steps.  I used this piecrust shield and kept an eye on the oven until the pie was done just right.  I applied an egg wash about 15 minutes before it was done and topped the pie with a dusting of baking sugar crystals.  

While nowhere near perfect, my strawberry rhubarb pie was delicious.  And really, that’s all that counts…perfect is overrated.  Find my recipe below, and tell me if you’ll be making this strawberry rhubarb pie recipe anytime soon!  Truly, MKR

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A Homemade Strawberry Rhubarb Pie Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients

  • For filling:
  • 6-8 fresh stalks of rhubarb, sliced
  • 2 pints of fresh organic strawberries, halved and quartered
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup cornstarch
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg yolk
  • 1 teaspoon water
  • baking sugar for dusting

Instructions

  1. Preheat oven to 400 degrees.
  2. Place first crust in a greased pie dish, and for the bottom. Place parchment paper on in the pie dish (enough to cover the bottom of the crust allowing a little to come up the sides) and pour your pie weights in.
  3. Bake for 20-30 minutes or until the crust is almost baked through. If your edges begin to brown cover with foil or pie crust shield. Remove from oven and set aside. You can bake this up to a few hours in advance or even the night before.
  4. While the crust is baking, in a large bowl mix together the rhubarb, strawberry, brown sugar, white sugar, cinnamon, lemon juice, and cornstarch. Set aside.
  5. Take your other crust and cut into pieces with a fluted pie cutter. Try to keep your strips/pieces as straight as possible.
  6. Once done fill your pie with the fruit mixture and begin weaving your lattice top. Place in the oven and reduce the heat to 375 degrees. Cook until crust is completely golden and filling thickens, about an hour.
  7. **About 15 minutes before the pie is done wash with egg wash (egg yolk and 1 teaspoon of water beaten), then sprinkle with baking sugar.
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