homemadecake hashtag performance

#homemadecake showcases deliciously crafted cakes, featuring baking tips, creative decorations, diverse flavors, mouthwatering textures, home bakers’ pride, personal recipes, festive celebrations, unique designs, community sharing, and joyful cooking experiences.

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BROWN BUTTER ALMOND CROISSANT BANANA CAKE My dream cake 🥹✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 12-16): Brown Butter Banana Cake - 1/2 cup salted butter - 3/4 cup brown sugar - 1/2 cup granulated sugar - 2 eggs, at room temperature - 1 cup greek yogurt, at room temperature - 3 ripe bananas, mashed (1 1/2 cups) - 1 tsp vanilla extract - 2 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking soda - 1/2 tsp salt - 1/2 tsp cinnamon Gooey Almond Frangipane Topping: - 1/3 cup granulated sugar - 1/2 cup salted butter, softened - 2 eggs, at room temperature - 1 1/2 cups almond flour - 1 tsp almond extract - 1 tsp vanilla extract - 1/2 cup slivered almonds - 2 tbsp powdered sugar, for dusting Vanilla Glaze: - 2 cups powdered sugar - 1 1/2 tsp vanilla bean paste or extract - 3-4 tbsp milk of choice Instructions: Preheat the oven to 350F. Butter a 9” round cake or springform pan and then dust with flour. Cut a piece of parchment paper out to fit the bottom, and line the bottom with it. Set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly. Make the banana cake. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside. In a separate large bowl, combine the brown butter and both sugars. Whisk to combine. Add in the eggs, yogurt, mashed bananas, and vanilla. Whisk until well combined. Add the dry ingredients to the wet, and mix until just combined. Pour the batter into the prepared pan and spread. Bake at 350F for 40 minutes, until the cake is golden and is just about done. While baking, prepare the almond topping. In a large bowl, combine the sugar, butter, eggs, almond flour, and both extracts. Mix until well combined. When the cake base is finished baking, remove it from the oven and spread the frangipane over the hot cake. Sprinkle with the slivered almonds. Place the cake back into the oven for 10-15 more minutes. Then, toast the almonds by turning the broil setting on in the oven and broiling for 1-2 mins, keep an eye on it because the almonds will burn quickly! Remove from the oven. Let cool for 10 mins in the pan, then run a knife along the edges, and carefully remove. Let cool completely. While cooling, make the vanilla glaze by whisking together all of the ingredients in a bowl, until smooth. Top the cake with powdered sugar and the vanilla glaze, if desired. Slice and enjoy! #brownbutter #brownbuttercake #cake #almondcroissant #almondfrangipane #banana #bananacake #bananabread #homemade #homemadecake #homemadealmondcroissant #bananacakerecipe #almondcroissantrecipe #powderedsugar #vanillaglaze #Breakfast #brunch #snack #dessert #almondcake #coffeecake @From Our Place @Earlywood @Amazon @Walmart @Petal & Pup

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Giant Raspberry Birthday Cake 🎂✨ Vanilla Cake Recipe (for 1 sheet pan, double recipe for 2 shown in video) -1 cup butter (softened) -1¾ cups granulated sugar -4 large eggs (at room temperature) -1 cup whole milk (at room temperature) -1 tablespoon vanilla extract -3 cups flour -1 tablespoon baking powder -¾ teaspoon salt Mascarpone Frosting Recipe: (double frosting recipe if doubling the cake recipe above) -8oz mascarpone -1 cup powdered sugar (or more if you’d like it stiffer) -2 teaspoon vanilla extra -Preheat the oven to 350°F and line a standard size sheet pan with parchment paper -In the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl with a handheld electric mixer, beat the butter and sugar together on medium-high speed for 3 minutes, until fluffy. -Add the eggs, one at a time and scraping down the bowl after each addition. Beat in the milk and vanilla extract. In a medium bowl, whisk together flour, baking powder, and salt together, then fold into the butter mixture until evenly mixed. -Spread evenly in the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. -Once cake is cooled, mix mascarpone, powdered sugar and vanilla together and spread evenly over the cake. Top with raspberries or fruit of choice! #Recipe #birthday #birthdaycake #giantbirthdaycake #raspberry #raspberries #raspberrycake #giantraspberrycake #cake #cakerecipe #fyp #viral #homemade #homemadecake

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PECAN PRALINE SOURDOUGH GINGERBREAD BUNDT CAKE Can’t think of anything more I’d want for this 🥹 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Pecan Praline Topping: - 1/4 cup salted butter, melted - 1 cup chopped pecans - 1/3 cup brown sugar - 1 tbsp maple syrup - 1/2 tsp cinnamon Brown Butter Sourdough Gingerbread Cake: - 3 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking powder - 1 tsp baking soda - 1 tsp cinnamon - 1 tsp ground ginger - 1/2 tsp ground cloves - 1/2 tsp salt - 1/2 cup salted butter - 3/4 cup granulated sugar - 3/4 cup brown sugar - 4 eggs, room temp - 1/2 cup greek yogurt, room temp - 1/2 cup sourdough discard, room temp (sub: additional 1/2 cup greek yogurt) - 1/4 cup milk of choice, room temp - 1/3 cup molasses - 2 tsp vanilla extract Vanilla Bean Glaze: - 2 cups powdered sugar - 1 1/2 tsp vanilla bean paste or extract - 3-4 tbsp milk of choice Instructions: Preheat the oven to 350F. Grease a 10” (12-cup) bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick! Prepare the pecan praline topping. In a medium bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour evenly into the bottom of the prepared bundt pan and set aside. Make the brown butter sourdough gingerbread cake batter. Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes), while stirring continuously. Remove from heat and immediately pour into a separate large bowl. Allow to cool slightly. In a separate large bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside. Once the brown butter has slightly cooled, add both sugars, and whisk until combined. Add in the eggs, and whisk until fully incorporated. Then, add in the greek yogurt, sourdough discard, milk, molasses, and vanilla. Whisk to combine, until the mixture is smooth. Add the dry ingredient mixture to the wet, and use a wooden spoon or spatula to mix until just combined, being careful not to over-mix. Scoop or pour the batter into the prepared bundt pan, and spread into an even layer. Bake at 350F for 40-45 minutes, or until golden and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Allow the cake to cool for 10-15 minutes, then run a knife along the edges and gently invert onto a wire cooling rack. While cooling, beat together the ingredients for the vanilla bean glaze in a medium bowl. Once cooled, top the cake with the vanilla bean glaze. Slice and enjoy! #pecanpraline #pecancake #pecanpralinecake #sourdough #sourdoughdiscard #sourdoughdiscardrecipe #sourdoughcake #sourdoughstarter #sourdoughbread #cake #gingerbreadcake #gingerbreadrecipe #christmas #christmascake #christmasrecipe #christmasbaking #holidays #holidayrecipe #holidaybaking #christmasbreakfast #christmasbrunch #Breakfast #brunch #dessert #christmasdessert #vanillabeanglaze #bundtcake #homemade #homemadesourdough #homemadecake @From Our Place @Earlywood @Nordic Ware

No wasted cake in our house. #mom #family #nospend #budget #budgeting #baking #cooking #madefromscratch #homemade #homemadefood #ingredientsonly #homemaker #homestead #simpleliving #foodpreservation #vacuumseal #freezer #deepfreezer #kitchenrestock #preservingfood #freezerstash #mealplanning #mealprepping #homemadekitchenrestock #hacks #KitchenHacks #cakepops #homemadecake

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CHOCOLATE GANACHE SOURDOUGH CAKE Decadent & so darn delish 🤌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Sourdough Chocolate Cake: - 1 cup salted butter - 1 1/3 cups semi-sweet chocolate chips @Nestlé @Nestlé USA @Nestle Toll House - 3/4 cup unsweetened cocoa powder @Hershey’s - 1 tsp espresso powder (optional) - 1/2 tsp salt - 1 1/2 cups granulated sugar, divided - 4 eggs, separated, at room temperature - 1/2 cup sourdough discard, at room temperature (sub: 1/2 cup greek yogurt) - 1 tbsp vanilla extract Chocolate Ganache: - 1 cup semi-sweet chocolate chips - 1/2 cup heavy cream Instructions: Preheat the oven to 350F. Generously butter a 9” round springform pan with butter and line the bottom with parchment paper. Set aside. Start by preparing the chocolate mixture. In a large bowl, melt the butter and chocolate together in the microwave at 30-second intervals, stirring in between each increment until smooth. Once melted and smooth. Sift in the cocoa power, salt, and espresso powder. Stir until smooth and set aside. Separate the eggs, putting the whites into a medium bowl, and the yolks into another large bowl. Add 3/4 cup of granulated sugar to the egg yolks, and whisk to combine until pale, light, and thick. Then, add the sourdough discard and vanilla, and whisk until well combined. Set aside. In the bowl with the off whites, beat the egg whites until soft peaks form. Gradually add the remaining sugar, and beat until the egg whites are stiff and glossy. Now you should have three bowls that need to be mixed together. Start by pouring the chocolate mixture into the bowl with the egg yolk mixture. Stir gently until combined. Add two large spoonfuls of the whipped egg white mixture, and stir quickly until well incorporated. Then, GENTLY fold in the remaining egg whites, trying to preserve as much air as possible. Pour the cake batter into the prepared pan and smooth out the top. Bake at 350F for 35-45 minutes, until the cake is puffy and a toothpick inserted into the middle comes out with moist crumbs or clean. Cool the cake in the pan for 15 minutes, then remove the sides of the springform pan and remove the cake from the pan to continue cooling. While cooling, make the ganache. Heat the heavy cream on high in the microwave for 1 minute until very hot. Add the chocolate chips and let sit for 5 minutes. Then, whisk well until smooth. Pour the chocolate ganache over the cake and spread. Cut into slices and serve warm with a scoop of vanilla ice cream, if desired. Enjoy! #chocolate #ganache #sourdough #cake #sourdoughcake #sourdoughcakerecipe #sourdoughdiscard #sourdoughdiscardrecipe #chocolatecake #chocolatecakerecipe #homemade #homemadecake #homemadechocolatecake #chocolateganacherecipe #dessert #baking #vanillaicecream #fudgycake #fudgychocolatecake #chocolatebaking #chocolatedessert #sourdoughchocolatecake @Tillamook @Free People