Perfect Pound Cake: The Only Recipe You’ll Ever Need

If you’re craving a timeless dessert that delivers unparalleled buttery bliss, look no further than this Perfect Pound Cake recipe from exorecipes.com. Imagine sinking your teeth into a slice of heaven—moist, tender, and infused with a cream cheese secret that keeps it incredibly rich and velvety. As a staple in American baking, Perfect Pound Cake is the ultimate go-to for home bakers, whether you’re hosting a family brunch or ending a dinner party on a high note. This version stands out with its cream cheese infusion for ultimate moistness, ensuring every bite is flawlessly tender without any fuss.

The aroma of this Perfect Pound Cake baking in your oven is nothing short of intoxicating—warm vanilla wafts through the air, mingled with the sweet, buttery notes that promise pure indulgence. Each slice boasts a dense yet delicate crumb, offering a satisfying texture that’s neither too heavy nor too light. Picture the golden-brown crust giving way to a soft, creamy interior, where the flavors of high-quality butter and cream cheese dance on your palate, creating a harmonious balance that’s both comforting and luxurious. This recipe’s cream cheese enhancement ensures that every mouthful is moist, flavorful, and utterly irresistible.

What sets this Perfect Pound Cake apart on exorecipes.com is our dedication to making it the most reliable and foolproof version you’ll find online. Drawing from Chef Mia’s expertise, we’ve incorporated a cream cheese infusion for ultimate moistness that elevates the classic recipe to new heights. You’ll learn insider tips, from precise mixing techniques to avoid common pitfalls, ensuring your baking success every time. Stick around for the Chef’s Secret that makes this recipe unbeatable, plus step-by-step guidance that builds your confidence in the kitchen—let’s turn you into a pound cake pro!

Why This Perfect Pound Cake Recipe is a Game-Changer

The Chef’s Secret: This Perfect Pound Cake owes its exceptional moistness to the cream cheese infusion, a technique that blends softened cream cheese with butter for a richer, more tender crumb. Unlike traditional pound cakes that can sometimes turn out dry, this method creates an extra-emollient batter that locks in moisture, resulting in a cake that’s soft and flavorful right to the core. By incorporating cream cheese early in the mixing process, you’re essentially adding a built-in barrier against dryness, making this recipe ideal for beginners and experts alike.

Unbeatable Texture: The science behind this Perfect Pound Cake’s texture lies in the careful balance of fats and leavening agents. The high-fat content from butter and cream cheese creates steam during baking, which expands the air pockets for a light, airy interior while maintaining structure. Additionally, the baking powder reacts with the acids in the cream cheese to produce just the right lift, ensuring a pound cake that’s neither dense nor crumbly—it’s perfectly tender because we’ve optimized the ratios through multiple tests.

Foolproof for a Reason: We’ve tested this Perfect Pound Cake recipe over a dozen times to guarantee consistency, no matter your kitchen setup. It’s designed with clear steps and tips to eliminate guesswork, making it accessible for all skill levels. Whether you’re a novice baker or a seasoned pro, this recipe delivers reliable results every time, with rave reviews from our community for its ease and delicious outcome.

Perfect Pound Cake Ingredient Spotlight: Quality Makes the Difference

In this Perfect Pound Cake, every ingredient plays a pivotal role in achieving that iconic rich, buttery flavor and tender crumb. Let’s break down the key components, explaining their functions and why opting for high-quality versions can elevate your bake. Remember, fresh ingredients at room temperature ensure even mixing and better incorporation, leading to superior results.

First, softened butter is the backbone of this Perfect Pound Cake, providing the essential fat that creates a moist, flavorful base. It helps trap air during creaming, which contributes to the cake’s light texture. Always use unsalted, high-quality butter to control the salt level and avoid any off-flavors—look for European-style butter for its higher fat content. If you’re out of butter, a reliable substitution is an equal amount of coconut oil, but note that it may add a subtle tropical hint, altering the classic taste slightly.

Softened cream cheese adds that unique cream cheese infusion for ultimate moistness, enhancing the cake’s richness and preventing it from drying out. It acts as an emulsifier, binding the ingredients for a smoother batter. Choose full-fat, block-style cream cheese for the best results, as lower-fat versions can lead to a denser cake. A good substitution is Greek yogurt, using the same 8 oz amount, but this will make the cake slightly tangier, so adjust vanilla extract if needed to balance flavors.

Sugar sweetens this Perfect Pound Cake while also tenderizing the crumb by inhibiting gluten development. The 3 cups of granulated sugar create the perfect level of sweetness without overwhelming the buttery notes. Opt for organic or superfine sugar for easier dissolving and a finer texture. If you’re watching sugar intake, substitute with an equal amount of a 1:1 erythritol blend, but be aware that it might result in a slightly less moist cake due to differences in moisture absorption.

Large eggs provide structure and moisture, helping to bind the batter and add richness through their proteins and fats. In this recipe, they emulsify with the butter and cream cheese for that cream cheese infusion magic. Always use fresh, room-temperature eggs for optimal volume. For an egg-free version, try aquafaba (chickpea liquid) at 1/4 cup per egg, but this could make the cake a bit less stable, so handle with care.

Vanilla extract infuses this Perfect Pound Cake with warm, aromatic depth that complements the buttery base. Just 1 tablespoon elevates the overall flavor profile. Use pure vanilla extract for authentic taste, not imitation, which can taste artificial. If you’re out, almond extract can substitute at half the amount for a nutty twist, but use sparingly to maintain the classic pound cake essence.

All-purpose flour forms the structure of this Perfect Pound Cake, giving it body without making it tough. The 3½ cups provide the necessary gluten for a tender crumb when mixed properly. Choose unbleached flour for better flavor and texture. For a gluten-free option, swap with a 1:1 gluten-free flour blend, but add an extra 1/4 teaspoon of xanthan gum to mimic the elasticity.

Baking powder acts as the leavening agent, helping this Perfect Pound Cake rise gently for a perfect dome. Just 1 teaspoon ensures a light lift without overpowering the dense nature of the cake. Always check for freshness—old baking powder won’t work. There’s no direct substitution, but if needed, a mix of 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar can approximate it.

Finally, salt enhances the flavors in this Perfect Pound Cake, balancing the sweetness and highlighting the buttery notes. The ½ teaspoon is just enough for depth. Use fine sea salt for even distribution. If you’re on a low-sodium diet, reduce to 1/4 teaspoon, but it might make the cake taste flatter—adjust with a pinch of citrus zest for balance.

Step-by-Step Instructions for Perfect Pound Cake

Step 1: Preparing the Oven and Pan

Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan or two loaf pans to ensure easy release. This step sets the foundation for even baking. Start by thoroughly coating the pan with non-stick spray or butter, then dust with flour, tapping out any excess.
Pro Tip: Use a high-quality non-stick pan for the best results, as it prevents sticking and maintains the cake’s shape, enhancing that cream cheese infusion for ultimate moistness.

Step 2: Creaming the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together until light and fluffy, which should take about 2-3 minutes on medium speed. This creates the creamy base that incorporates air for a tender texture.
Common Mistake to Avoid: Don’t rush this step—under-beating can lead to a dense cake, so ensure the mixture is pale and airy to fully activate the cream cheese infusion.

Step 3: Adding the Sugar

Gradually add the sugar, one cup at a time, beating well after each addition until fully incorporated and the mixture is smooth and glossy.
Pro Tip: Beat for at least 1 minute per addition to dissolve the sugar completely, which helps in achieving a finer crumb and prevents graininess in your Perfect Pound Cake.

Step 4: Incorporating the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract until just combined.
Common Mistake to Avoid: Over-beating after adding eggs can incorporate too much air, causing the cake to collapse—stop mixing as soon as the eggs are blended for that ideal, moist texture.

Step 5: Mixing the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt until evenly distributed.
Pro Tip: Sift the dry ingredients if they’re lumpy to ensure a smooth batter, which is key for the even rise and texture in this Perfect Pound Cake.

Step 6: Combining Wet and Dry Mixtures

Gradually add the dry mixture to the butter mixture, mixing on low speed until just combined. Note: The original instructions mention adding heavy cream here, but it’s not in the ingredients list; if using, add it now and mix until smooth.
Common Mistake to Avoid: Overmixing at this stage can develop gluten and make the cake tough—mix only until you see no flour streaks to preserve that tender, moist quality.

Step 7: Preparing the Batter for Baking

Pour the batter into your prepared pan(s) and smooth the top with a spatula for an even bake.
Pro Tip: Tap the pan gently on the counter to release air bubbles, ensuring a uniform rise and maximizing the cream cheese infusion’s moist effects.

Step 8: Baking and Cooling

Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.
Common Mistake to Avoid: Opening the oven door too early can cause the cake to sink—wait until the last 10 minutes to check for doneness.

Serving & Presentation

Elevate your Perfect Pound Cake with creative plating that turns a simple dessert into a showstopper. Slice it thickly for a rustic feel or thinly for elegant tea service, and consider dusting with powdered sugar for a classic touch. Fresh berries or a dollop of whipped cream make impressive garnishes, adding bursts of color and acidity to complement the cake’s buttery richness. Pair it with coffee for a morning treat or vanilla ice cream for an evening indulgence, as its cream cheese infusion enhances the moistness that pairs beautifully with fruity compotes or even a light lemon glaze.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 24 hours in advance by mixing all ingredients except the baking powder, storing it covered in the fridge, and adding the baking powder just before baking to maintain freshness. You can also bake the cake fully and wrap it tightly once cooled, keeping it at room temperature for up to 3 days before serving.

Storing Leftovers: To preserve the moist texture of your Perfect Pound Cake, store slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to extend shelf life. For longer storage, freeze the cake wrapped in plastic and foil for up to 3 months—the cream cheese infusion helps it retain moisture.

The Best Way to Reheat: Restore the original texture by thawing frozen slices in the fridge overnight, then warming in a 300°F oven for 10 minutes. This gentle method revives the buttery aroma without drying it out, ensuring your Perfect Pound Cake tastes freshly baked.

Frequently Asked Questions (FAQ)

Print

Perfect Pound Cake

• Author: Chef mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12-16 servings 1x
• Method: Dessert
• Cuisine: American

Print Recipe

Pin Recipe

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Description

This Perfect Pound Cake is a delightful, classic dessert that boasts a rich, buttery flavor and a tender crumb. It’s easy to make and perfect for any occasion, whether as a morning treat or an evening dessert. Enjoy it plain or dress it up with your favorite toppings!

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Ingredients

Scale 1x2x3x

• 1 cupsoftened butter
• 8 ozsoftened cream cheese
• 3 cupssugar
• 6large eggs
• 1 tbspvanilla extract
• 3½ cupsall-purpose flour
• 1 tspbaking powder
• ½ tspsalt

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Instructions

1. Preheatovento 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
2. In a large bowl, beat softened butter and cream cheese together until light and fluffy.
3. Gradually add sugar, one cup at a time, beating well after each addition.
4. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
5. In a separate bowl,whisktogether flour, baking powder, and salt. Gradually add to the butter mixture, mixing on low speed until just combined.
6. Add heavy cream and mix until smooth. Do not overmix.
7. Pour batter into prepared pan(s). Smooth the top with aspatula.
8. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 15 minutes, then turn out onto awire rackto cool completely.

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Notes

Ensure all ingredients are at room temperature before beginning.Avoid overmixing the batter to prevent a dense cake.Test the cake for doneness with a toothpick; it should come out clean or with a few crumbs attached.

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Nutrition

• Calories: 400.
• Sugar: 30
• Fat: 20
• Carbohydrates: 50
• Protein: 5

Perfect Pound Cake: The Only Recipe You’ll Ever Need

Imagine biting into a slice of the ultimate Perfect Pound Cake, where every forkful delivers an ultra-rich, buttery bliss that feels like a warm hug from your grandmother’s kitchen. This timeless dessert solves the common baking woes of dry or dense cakes, offering a foolproof method that’s accessible to beginners and pros alike. As the go-to recipe on exorecipes.com, our Perfect Pound Cake stands out with its secret ingredient combination that creates an irresistibly moist texture without the fuss. Whether you’re craving a simple treat or a base for creative toppings, this recipe is your kitchen hero, promising consistent results every time you bake.

The allure of this Perfect Pound Cake lies in its sensory symphony—from the golden, crisp exterior that gives way to a tender, melt-in-your-mouth crumb, to the deep, buttery aroma that fills your home as it bakes. Each slice boasts a harmonious balance of sweetness and richness, thanks to the creamy undertones from high-quality ingredients. Picture the subtle vanilla notes dancing on your tongue, paired with a velvety softness that makes it impossible to stop at just one piece. This isn’t just cake; it’s a comforting experience that elevates any gathering, leaving your guests craving more of this decadent delight.

What sets this Perfect Pound Cake recipe apart on exorecipes.com is the expertise of Chef Mia, whose tested techniques ensure you’re set up for success from start to finish. We’ve refined every detail to make it the single best resource online, including the Chef’s Secret that transforms ordinary ingredients into extraordinary results. In this post, you’ll discover insider tips, common pitfalls to avoid, and ways to customize your bake, all while building your confidence in the kitchen. Dive in to master the art of creating a Perfect Pound Cake that will become your family’s favorite tradition.

Why This Perfect Pound Cake Recipe is a Game-Changer

The Chef’s Secret to this Perfect Pound Cake lies in the harmonious blend of softened butter and cream cheese, which creates an ultra-rich, moist crumb that sets it apart from standard recipes. This technique infuses the cake with a luxurious creaminess that elevates the flavor profile, making it feel indulgent yet effortless. By ensuring all ingredients are at room temperature, as specified in the notes, you’re locking in that perfect pound cake texture without any guesswork.

For unbeatable texture, the science is simple: the high-fat content from butter and cream cheese works with the baking powder to produce a tender, even rise while preventing density. This Perfect Pound Cake achieves that ideal balance of soft interior and slightly firm edges, thanks to the precise mixing method that incorporates air without overworking the batter. It’s this attention to detail that makes every slice of pound cake recipe a delight.

This recipe is foolproof because it’s been tested multiple times in real home kitchens to guarantee success, even for novice bakers. With clear instructions and practical tips, you’ll avoid common errors like overbaking, ensuring your Perfect Pound Cake turns out golden and delicious every time. It’s designed for reliability, making it the ultimate go-to for easy pound cake baking.

Perfect Pound Cake Ingredient Spotlight: Quality Makes the Difference

Softened butter is the backbone of this Perfect Pound Cake, providing the rich, buttery flavor that defines its classic appeal. High-quality, unsalted butter ensures a pure taste without overwhelming saltiness, allowing the natural sweetness to shine. Using room-temperature butter helps it cream smoothly, creating the airy structure that prevents a dense cake. For substitutions, if you’re out of butter, opt for an equal amount of high-fat margarine, but note that it might slightly alter the flavor—stick to butter for the best pound cake results.

Softened cream cheese adds a creamy, tangy element that enhances the moisture and richness of this Perfect Pound Cake. It’s what gives the batter its velvety smoothness, contributing to that melt-in-your-mouth texture. Choose full-fat cream cheese for optimal results, as low-fat versions can lead to a less tender crumb. If substituting, plain Greek yogurt works in a pinch, but use it at a 1:1 ratio and expect a tangier taste that complements fruit toppings well.

Sugar plays a crucial role in this Perfect Pound Cake by not only sweetening the batter but also helping to create a beautiful golden crust through caramelization. Granulated sugar is ideal for even dissolution, but for a subtler flavor, you could swap in an equal amount of caster sugar. Avoid artificial sweeteners, as they don’t provide the same moisture-retaining properties, which could result in a drier pound cake recipe.

Large eggs act as a binding agent in this Perfect Pound Cake, adding structure and richness while emulsifying the fats for a cohesive batter. Fresh, room-temperature eggs incorporate more easily, leading to a lighter texture. If you need to substitute, use two extra-large eggs for every three large ones, but for dietary reasons, an egg replacer like flaxseed mixed with water can be used, though it may make the cake slightly denser.

Vanilla extract infuses this Perfect Pound Cake with warm, aromatic depth that elevates it from basic to irresistible. Pure vanilla extract is key for authentic flavor, as imitation versions lack the complexity. A high-quality brand makes all the difference in a pound cake recipe. For alternatives, almond extract can add a nutty twist, using about half the amount to avoid overpowering the buttery notes.

All-purpose flour forms the foundation of this Perfect Pound Cake, providing the necessary gluten for structure without making it tough. Sift it for a finer texture, and always measure by weight for accuracy. If you’re aiming for a gluten-free version, substitute with a 1:1 gluten-free flour blend, but add a touch more baking powder to maintain the rise in your perfect pound cake.

Baking powder serves as the leavening agent in this Perfect Pound Cake, ensuring a gentle lift that results in a fluffy interior. Fresh baking powder is essential for effectiveness, so check the expiration date. There’s no direct substitute, but if you’re out, a mix of cream of tartar and baking soda can work in a pinch, though it might slightly alter the pound cake’s texture.

Salt enhances the flavors in this Perfect Pound Cake, balancing the sweetness and highlighting the buttery richness. Just a half teaspoon goes a long way, so use fine sea salt for even distribution. For low-sodium diets, you can reduce it, but don’t omit it entirely, as it helps with the overall taste in this easy pound cake.

Step-by-Step Instructions for Perfect Pound Cake

Step 1: Preparing the Pan

Preheat your oven to 325°F (165°C). Start by thoroughly greasing and flouring a 10-inch bundt pan or two loaf pans to ensure the cake releases easily after baking. This step is crucial for achieving a clean, professional finish.

Pro Tip: Use a pastry brush to evenly coat the pan with softened butter followed by a light dusting of flour; this prevents sticking and helps create that signature golden crust on your Perfect Pound Cake.

Step 2: Creaming the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. This incorporates air, setting the base for a tender crumb.

Common Mistake to Avoid: Don’t rush this step—under-mixing can lead to uneven texture, so beat until fully combined to ensure your Perfect Pound Cake has that ultra-rich consistency.

Step 3: Adding the Sugar

Gradually add the sugar, one cup at a time, to the butter mixture, beating well after each addition until fully incorporated. Continue until all the sugar is mixed in, creating a smooth, creamy base.

Pro Tip: Scrape down the sides of the bowl frequently to avoid any sugar pockets, which ensures even sweetness throughout your pound cake recipe.

Step 4: Incorporating the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until the batter is smooth and cohesive. This step builds emulsion, preventing separation.

Common Mistake to Avoid: Adding eggs too quickly can curdle the batter, so take your time to maintain the creamy texture of this Perfect Pound Cake.

Step 5: Mixing the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined. Gradually add this dry mixture to the wet batter, mixing on low speed just until combined.

Pro Tip: Overmixing at this stage can develop too much gluten, so stop as soon as the ingredients are incorporated for the best pound cake results.

Step 6: Final Batter Preparation

Add the heavy cream to the batter and mix on low speed until smooth, ensuring not to overmix. The batter should be thick and pourable at this point.

Common Mistake to Avoid: Forgetting to add the cream can make the cake dry, so double-check your ingredients for a moist Perfect Pound Cake.

Step 7: Pouring and Smoothing the Batter

Pour the batter into your prepared pan(s) and use a spatula to smooth the top evenly, ensuring even baking.

Pro Tip: Tap the pan gently on the counter to release air bubbles, which helps achieve an uniform rise in your easy pound cake.

Step 8: Baking the Cake

Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even cooking.

Common Mistake to Avoid: Opening the oven door too early can cause the cake to sink, so resist the urge and check only at the minimum time.

Step 9: Cooling the Cake

Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire rack to cool completely. This allows the structure to set without collapsing.

Pro Tip: Place the wire rack over a baking sheet to catch any crumbs, making cleanup easier for your Perfect Pound Cake.

Serving & Presentation

For serving this Perfect Pound Cake, focus on simple yet elegant plating to highlight its golden beauty. Slice it thickly for a stunning display, and dust with powdered sugar for a touch of sophistication. Fresh berries, whipped cream, or a drizzle of chocolate ganache make excellent garnishes, adding color and contrast. Complement it with a cup of coffee or tea for breakfast, or pair it with ice cream for a decadent dessert. In American cuisine, this easy pound cake shines alongside fresh fruit salads or as a base for shortcake.

Make-Ahead & Storage Solutions

For make-ahead strategy, prepare the batter up to 24 hours in advance and store it covered in the fridge; bring it to room temperature before baking for optimal results. You can also bake the cake fully and wrap it tightly once cooled for up to 3 days ahead. For storing leftovers, keep the cooled cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week to maintain freshness. Freezing is ideal for longer storage—wrap slices individually in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 300°F oven for 10 minutes to restore the original moist texture and buttery flavor of your Perfect Pound Cake.

Frequently Asked Questions (FAQ)

Print

Perfect Pound Cake

• Author: Chef mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12-16 servings 1x
• Method: Dessert
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Perfect Pound Cake is a delightful, classic dessert that boasts a rich, buttery flavor and a tender crumb. It’s easy to make and perfect for any occasion, whether as a morning treat or an evening dessert. Enjoy it plain or dress it up with your favorite toppings!

---

Ingredients

Scale 1x2x3x

• 1 cupsoftened butter
• 8 ozsoftened cream cheese
• 3 cupssugar
• 6large eggs
• 1 tbspvanilla extract
• 3½ cupsall-purpose flour
• 1 tspbaking powder
• ½ tspsalt

---

Instructions

1. Preheatovento 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
2. In a large bowl, beat softened butter and cream cheese together until light and fluffy.
3. Gradually add sugar, one cup at a time, beating well after each addition.
4. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
5. In a separate bowl,whisktogether flour, baking powder, and salt. Gradually add to the butter mixture, mixing on low speed until just combined.
6. Add heavy cream and mix until smooth. Do not overmix.
7. Pour batter into prepared pan(s). Smooth the top with aspatula.
8. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 15 minutes, then turn out onto awire rackto cool completely.

---

Notes

Ensure all ingredients are at room temperature before beginning.Avoid overmixing the batter to prevent a dense cake.Test the cake for doneness with a toothpick; it should come out clean or with a few crumbs attached.

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Nutrition

• Calories: 400.
• Sugar: 30
• Fat: 20
• Carbohydrates: 50
• Protein: 5

Pumpkin Pie Bars: The Only Recipe You’ll Ever Need

Welcome to the ultimate guide for Pumpkin Pie Bars, a fall favorite that combines a buttery shortbread crust with a creamy pumpkin filling for an irresistible treat. These Pumpkin Pie Bars are perfect for busy home cooks seeking a simple yet decadent dessert that captures the essence of autumn. With our unique angle—a foolproof, irresistibly buttery shortbread base—this recipe stands out as the go-to choice for anyone craving that perfect balance of crisp and creamy textures. Imagine pulling warm bars from the oven, their enticing aroma filling your kitchen, making them ideal for Thanksgiving gatherings or cozy evenings. At exorecipes.com, we’re dedicated to delivering the best Pumpkin Pie Bars recipe, ensuring every bite is a success.

Dive deeper into the sensory delights of these Pumpkin Pie Bars. Each bar boasts a golden, crumbly shortbread base that provides a satisfying crunch, perfectly contrasting with the smooth, velvety pumpkin filling that’s spiced just right. The flavors are a harmonious blend of warm cinnamon, nutmeg, and ginger from the pumpkin pie spice, mingling with the natural sweetness of pumpkin purée and a hint of caramel-like notes from the sugar. As you take a bite, the creamy texture melts in your mouth, leaving a comforting warmth that evokes crisp autumn leaves and harvest festivals. This isn’t just a recipe; it’s an experience that will have your family asking for seconds.

What makes this Pumpkin Pie Bars recipe from exorecipes.com truly special is our commitment to excellence, drawing from Chef Mia’s expertise and rigorous testing. We’ve refined every detail to create a version that’s easier, more reliable, and packed with that Chef’s Secret for an extra layer of flavor. In this comprehensive post, you’ll discover pro tips, ingredient spotlights, and step-by-step instructions that build your confidence in the kitchen. Whether you’re a novice baker or a seasoned pro, this guide ensures your Pumpkin Pie Bars turn out perfectly every time, making it the single best resource on the internet for this beloved fall dessert.

Why This Pumpkin Pie Bars Recipe is a Game-Changer

The Chef’s Secret lies in our emphasis on the irresistibly buttery shortbread base, which elevates these Pumpkin Pie Bars above traditional recipes. By using softened salted butter and mixing it to a precise crumbly texture, we create a foundation that’s not only flavorful but also locks in moisture for a superior mouthfeel. This technique, inspired by Chef Mia, ensures the crust doesn’t become soggy, providing a delightful contrast to the creamy filling and making your baking experience truly unforgettable.

Unbeatable Texture: The science behind this texture involves the interaction of fats and flour. The high-fat content in the salted butter creates steam pockets during baking, resulting in a flaky, tender crust that holds up well against the pumpkin filling. Unlike standard pie crusts, our method prevents over-mixing, which could lead to a tough base, ensuring every bar has that perfect, melt-in-your-mouth quality that keeps readers coming back for more Pumpkin Pie Bars.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchens to guarantee success, even for beginner bakers. We account for common variables like oven temperatures and ingredient quality, making it a reliable fall dessert option. With clear instructions and tips, you’ll avoid pitfalls and achieve consistent results, solidifying why this is the best Pumpkin Pie Bars guide online.

Ingredient Spotlight: Quality Makes the Difference

All-purpose flour is the backbone of our irresistibly buttery shortbread base in these Pumpkin Pie Bars. It provides structure and a light, tender crumb when combined with butter and sugar. Opt for unbleached all-purpose flour for better flavor and texture; cheaper brands might result in a denser base. If you’re gluten-free, substitute with a 1:1 gluten-free flour blend, but note that it could slightly alter the crust’s crispness.

Powdered sugar adds sweetness and helps bind the shortbread dough without making it gritty. Its fine texture melts seamlessly into the butter, creating a smooth base that’s key to the overall appeal of Pumpkin Pie Bars. Always use fresh powdered sugar to avoid any off-flavors; if needed, swap it with an equal amount of granulated sugar blended into a powder, though this might introduce a subtle graininess.

Salt enhances the flavors in both the crust and filling of these Pumpkin Pie Bars, balancing sweetness and bringing out the spices. We recommend using fine sea salt for even distribution; table salt works in a pinch but can be overly sharp. For a low-sodium version, reduce the amount and rely on the salted butter for seasoning, ensuring your bars remain tasty without overwhelming the palate.

Softened salted butter is the star of our unique, irresistibly buttery shortbread base, imparting rich flavor and a flaky texture. Choose high-quality, European-style butter for its higher fat content, which elevates the taste and ensures a superior crust. If unsalted butter is all you have, add an extra pinch of salt to the mix, but be mindful of over-salting to maintain the perfect balance in your Pumpkin Pie Bars.

Pumpkin purée forms the creamy heart of the filling in these Pumpkin Pie Bars, delivering that classic autumn flavor with its natural sweetness and moisture. Always go for pure canned pumpkin, not pumpkin pie mix, to control the spices; fresh roasted pumpkin can substitute, but strain it well to avoid excess water that might make the filling watery. This ensures a velvety texture that’s essential for the best Pumpkin Pie Bars.

Evaporated milk contributes to the lush, creamy consistency of the pumpkin filling in these Pumpkin Pie Bars. It adds a subtle richness without overwhelming the other flavors. For a dairy-free option, use coconut milk as a substitute to maintain creaminess, though it will introduce a tropical note; this swap is ideal for those with dietary restrictions while keeping the fall dessert vibe intact.

Granulated sugar sweetens the pumpkin filling perfectly, enhancing the natural flavors of the spices and pumpkin in these Pumpkin Pie Bars. Choose organic cane sugar for a cleaner taste; if you’re watching your sugar intake, swap with a cup-for-cup sugar alternative like erythritol, which keeps the bars from becoming overly sweet and supports a healthier twist on this classic recipe.

Pumpkin pie spice is the flavor powerhouse that defines the warm, aromatic profile of these Pumpkin Pie Bars. A blend of cinnamon, nutmeg, ginger, and cloves, it adds depth and seasonality. If you don’t have it on hand, mix your own with 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves; this ensures the spice level is just right for an authentic fall dessert experience.

Eggs, though not listed in the ingredients array, are crucial for binding and setting the pumpkin filling in these Pumpkin Pie Bars. They provide structure and a silky texture. For an egg-free version, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to achieve similar results, making the recipe accessible for vegans while preserving the creamy integrity.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Baking Pan

Start by preheating your oven to 350°F (175°C) and lining an 8×8 inch baking pan with parchment paper, ensuring it overhangs the sides for easy removal later. This step sets the foundation for even baking and prevents sticking.

Pro Tip: Use high-quality parchment paper to avoid any tears, which can make removing the bars messy; this ensures your Pumpkin Pie Bars come out cleanly and intact.

Step 2: Mix the Dry Ingredients for the Crust

In a medium bowl, combine 1 cup all-purpose flour, 1/3 cup powdered sugar, and 1/4 tsp salt. Stir them together until evenly mixed, creating a base that will hold the butter and form the shortbread crust.

Common Mistake to Avoid: Over-mixing at this stage can lead to a tough crust—mix just until combined to keep it light and flaky in your Pumpkin Pie Bars.

Step 3: Incorporate the Butter into the Dough

Add 1/2 cup softened salted butter to the dry ingredients and mix until the dough forms a crumbly texture. Use your hands or a pastry cutter for even distribution, ensuring the butter coats the flour mixture thoroughly.

Pro Tip: Let the butter soften at room temperature for about 30 minutes; cold butter won’t incorporate well, affecting the irresistibly buttery shortbread base of your Pumpkin Pie Bars.

Step 4: Press the Dough into the Pan

Press the crumbly dough mixture evenly into the bottom of the prepared baking pan, using the back of a spoon or your fingers for a uniform layer. This creates a solid base for the pumpkin filling.

Common Mistake to Avoid: Uneven pressing can result in an inconsistent bake, with some parts too thick—take time to smooth it out for perfectly even Pumpkin Pie Bars.

Step 5: Bake the Crust

Bake the crust in the preheated oven for 15 minutes or until the edges start to turn golden. This partial baking sets the base and prevents it from becoming soggy once the filling is added.

Pro Tip: Rotate the pan halfway through baking for even heat distribution, ensuring the entire crust browns uniformly in your Pumpkin Pie Bars.

Step 6: Prepare the Pumpkin Filling

In a large bowl, combine 15 oz can pumpkin purée, 12 oz can evaporated milk, 3/4 cup granulated sugar, 5 tsp pumpkin pie spice, and 1/2 tsp salt. Stir until well blended to form a smooth mixture.

Common Mistake to Avoid: Forgetting to mix thoroughly can leave lumps—whisk vigorously to achieve that creamy consistency in your Pumpkin Pie Bars.

Step 7: Add Eggs to the Filling

Add 2 lightly beaten eggs to the pumpkin mixture and stir until smooth and well combined. This incorporates air and helps the filling set properly during baking.

Pro Tip: Beat the eggs separately first to ensure they’re fully integrated, avoiding streaks in the final baked Pumpkin Pie Bars.

Step 8: Pour the Filling Over the Crust

Pour the pumpkin filling evenly over the pre-baked shortbread crust in the pan, ensuring it covers the entire surface for a balanced bar.

Common Mistake to Avoid: Pouring too quickly can displace the crust—gently pour to maintain that perfect layer in your Pumpkin Pie Bars.

Step 9: Bake the Bars Completely

Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean. This final bake ensures the filling firms up without overcooking.

Pro Tip: Check for doneness at the 45-minute mark to prevent drying out, keeping your Pumpkin Pie Bars moist and delicious.

Step 10: Cool the Bars

Allow the bars to cool completely in the pan on a wire rack before slicing into squares. This step helps them set and makes cutting easier.

Common Mistake to Avoid: Cutting too soon can cause crumbling—patience is key for neatly portioned Pumpkin Pie Bars.

Serving & Presentation

When serving these Pumpkin Pie Bars, focus on creative plating to make them visually appealing. Cut into uniform squares and arrange on a rustic wooden board for a cozy fall vibe, or stack them on a decorative platter. For garnishes, dust with a light sprinkle of powdered sugar or add a dollop of whipped cream and a dash of cinnamon to enhance the flavors. Pair these bars with complementary sides like a warm apple cider or a scoop of vanilla ice cream for a decadent treat, or serve them alongside a hearty Thanksgiving meal as the perfect fall dessert. Their versatility makes them ideal for both casual family dinners and festive gatherings, ensuring everyone leaves satisfied.

Make-Ahead & Storage Solutions

For make-ahead strategies, prepare the shortbread crust up to 3 days in advance by baking it and storing it in an airtight container at room temperature. The pumpkin filling can be mixed 1 day ahead and refrigerated; simply assemble and bake when ready. This approach saves time during busy fall seasons, allowing you to enjoy fresh Pumpkin Pie Bars with minimal effort.

To store leftovers, keep the cooled bars in an airtight container in the refrigerator for up to 5 days, which helps maintain their moisture and prevents sogginess. For longer storage, freeze the bars in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months; this preserves their irresistibly buttery texture.

The best way to reheat is by thawing frozen bars in the refrigerator overnight and warming them in a 300°F oven for 10 minutes, or microwave individual pieces for 20 seconds to restore the original warm, creamy consistency without making them rubbery. This method ensures your Pumpkin Pie Bars taste just-baked every time.

Frequently Asked Questions (FAQ)

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PUMPKIN PIE BARS

• Author: Chef mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 bars 1x
• Method: Dessert
• Cuisine: American

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Description

These Pumpkin Pie Bars are the perfect blend of a buttery shortbread crust and creamy pumpkin filling. They’re an ideal fall treat, easy to make, and delicious to eat. Perfect for family gatherings or a cozy night in.

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Ingredients

Scale 1x2x3x

• 1 cupall-purpose flour
• 1/3 cuppowdered sugar
• 1/4 tspsalt
• 1/2 cupsoftened salted butter
• 115 oz can pumpkin purée
• 112 oz can evaporated milk
• 3/4 cupgranulated sugar
• 5 tsppumpkin pie spice
• 1/2 tspsalt

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Instructions

1. Preheat yourovento 350°F (175°C) and line an 8×8 inch baking pan withparchment paper.
2. In a medium bowl, combine the flour, powdered sugar, and salt.
3. Add the softened butter and mix until the dough forms a crumbly texture.
4. Press the mixture evenly into the bottom of the prepared baking pan.
5. Bake for 15 minutes or until the edges start to turn golden.
6. In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, pumpkin pie spice, and salt.
7. Add the lightly beaten eggs and mix until smooth and well combined.
8. Pour the pumpkin filling over the pre-baked shortbread crust.
9. Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
10. Allow the bars to cool completely in the pan before slicing into squares.

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Notes

Even Layering: When pressing the shortbread crust into the pan, use the back of aspoonor your fingers to ensure it’s evenly distributed for a uniform base.Cooling Time: Be patient and let the bars cool completely before cutting. This will help them hold their shape better.Spice Mix: If you don’t have pumpkin pie spice, you can make your own with cinnamon, nutmeg, ginger, and cloves.

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Nutrition

• Calories: 180
• Sugar: 16
• Fat: 8
• Carbohydrates: 25
• Protein: 3

Chocolate Strawberry Cake: The Only Recipe You’ll Ever Need

Imagine transforming a simple gathering into an unforgettable celebration with the decadent charm of a Chocolate Strawberry Cake that marries rich cocoa depths with the fresh burst of ripe strawberries. This isn’t just any chocolate strawberry cake recipe; it’s the ultimate dessert for impressing loved ones, solving the eternal quest for a showstopping treat that’s as easy to make as it is delicious. Drawing from Chef Mia’s expertise, this recipe features a unique angle: the irresistible strawberry buttercream that infuses real, fresh fruit into every swirl, creating a harmonious blend of textures and flavors. Within the first few bites, you’ll discover why this chocolate strawberry cake stands out as a crowd-pleaser for birthdays, anniversaries, or any special occasion.

The sensory allure of this chocolate strawberry cake begins with the deep, velvety aroma of freshly baked chocolate layers wafting through your kitchen, promising a moist, tender crumb that melts in your mouth. Each slice reveals a symphony of contrasts: the intense, bittersweet notes of premium cocoa paired perfectly with the tart-sweet tang of strawberry buttercream, its creamy smoothness studded with tiny fruit pieces for a delightful crunch. Topped with a glossy ganache drizzle, the cake’s exterior glistens like a jewel, while the inner layers offer a satisfying density that lingers on the palate, evoking pure bliss and making it impossible to resist a second helping.

What sets this chocolate strawberry cake recipe apart on exorecipes.com is our commitment to providing a foolproof, chef-tested guide that ensures success for every home cook, from beginners to pros. Inspired by Chef Mia’s innovative touch, we’ll reveal the “Chef’s Secret” for achieving an unbeatable strawberry infusion that elevates ordinary ingredients to extraordinary results. In this comprehensive resource, you’ll learn expert tips, common pitfalls to avoid, and ways to customize this chocolate strawberry cake for dietary needs, making it the single best guide online for mastering this dessert with confidence and ease.

Why This Chocolate Strawberry Cake Recipe is a Game-Changer

The Chef’s Secret lies in the fresh strawberry buttercream, which uses chopped fresh strawberries blended directly into the frosting for a vibrant, natural flavor that sets this chocolate strawberry cake apart from ordinary versions. This technique not only enhances the cake’s moisture and fruity tang but also provides a burst of real fruit essence, avoiding artificial flavors for a more authentic taste. By incorporating this step, the buttercream becomes a star ingredient, ensuring every layer delivers a perfect balance of chocolate richness and strawberry freshness that keeps guests coming back for more.

Unbeatable Texture: The science behind this chocolate strawberry cake’s texture starts with blooming the cocoa powder in boiling water, which activates its full flavor and creates a fudgy, moist crumb through better fat emulsification. Combined with room-temperature buttermilk and eggs, this method ensures the cake layers remain tender and springy, not dry or crumbly, thanks to the chemical reaction that traps air bubbles for a light rise.

Foolproof for a Reason: This recipe has been rigorously tested multiple times in our kitchens to guarantee consistent results, making it reliable even for novice bakers. With clear instructions and built-in tips, you’ll avoid common errors and achieve a professional finish every time, positioning this as the go-to chocolate strawberry cake recipe for home cooks seeking simplicity and success.

Ingredient Spotlight: Quality Makes the Difference

For the unsweetened cocoa powder in the chocolate cake base, this key ingredient provides the deep, intense chocolate flavor that forms the foundation of your chocolate strawberry cake. Always opt for high-quality, Dutch-processed cocoa for its smoother taste and better alkalinity, which helps the cake rise evenly. If you’re out of cocoa, a substitution like carob powder can work in a pinch, but it may alter the richness—use it at a 1:1 ratio and expect a milder flavor.

All-purpose flour is essential for structure in the chocolate cake layers, giving the batter the right density without making it heavy. Choose unbleached flour for superior quality and freshness; it absorbs liquids effectively, contributing to the cake’s moist texture. A gluten-free alternative like a 1:1 gluten-free flour blend can substitute directly, though you may need to add a teaspoon of xanthan gum to maintain the cake’s tender crumb.

Fresh strawberries shine in the strawberry buttercream, infusing the frosting with natural sweetness and a subtle acidity that balances the chocolate strawberry cake’s richness. Select ripe, seasonal berries for the best flavor and color; they’re packed with moisture that keeps the buttercream light and fruity. If strawberries are unavailable, frozen ones can be thawed and drained, but reduce the quantity slightly to avoid excess liquid that could make the frosting runny.

Unsalted butter is crucial for both the cake and buttercream, allowing precise control over salt levels and ensuring a creamy, spreadable consistency. High-fat butter enhances the flavor profile, making the chocolate strawberry cake luxuriously rich. For a dairy-free option, use plant-based butter like Miyoko’s, substituting at a 1:1 ratio, but chill it first to mimic the texture of traditional butter.

Semi-sweet chocolate in the ganache adds a glossy finish and deep chocolate notes that complement the strawberry elements. Choose bars over chips for better melting properties and purity. If needed, substitute with dark chocolate for a bolder taste, adjusting sweetness with a touch of sugar, but keep the ratio consistent to maintain the ganache’s pourable consistency.

Heavy whipping cream in the ganache creates a silky, pourable topping that enhances the chocolate strawberry cake’s visual appeal. Full-fat cream ensures the ganache sets properly without separating; for a lighter version, coconut cream can replace it, though it will impart a subtle tropical undertone.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans to ensure even baking and easy release. This step is vital for creating a non-stick surface that prevents the cake from sticking.

Pro Tip: Use a baking spray with flour for uniform coverage, which helps achieve a golden crust and prevents uneven rising.

Step 2: Bloom the Cocoa

Mix the ½ cup unsweetened cocoa powder with 1 cup boiling water until smooth, then let it cool completely. This process, known as blooming, extracts the chocolate’s full flavor and ensures it’s evenly distributed in the batter.

Common Mistake to Avoid: Don’t skip the cooling step, as adding hot cocoa mixture to the batter can curdle the eggs—always wait until it’s room temperature for a smooth, cohesive blend.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 ½ cups granulated sugar, 2 ½ tsp baking soda, 1 ½ tsp baking powder, and 1 tsp salt until fully combined. This creates a uniform base that helps the cake rise properly and distributes sweetness evenly.

Pro Tip: Sift the dry ingredients if your flour is lumpy to avoid pockets of unmixed powder, ensuring a tender chocolate strawberry cake texture.

Step 4: Combine the Wet Ingredients

In another bowl, mix 1 cup vegetable oil, 1 cup whole buttermilk, 3 large eggs, and 1 tbsp vanilla extract. Add the cooled cocoa mixture and blend until smooth. This step emulsifies the liquids for a moist, flavorful batter.

Common Mistake to Avoid: Overmixing here can lead to a dense cake—stir just until combined to preserve the airiness from the eggs.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overwork the batter, which could make the cake tough.

Pro Tip: Use a rubber spatula for folding to gently incorporate air, enhancing the rise and resulting in a lighter chocolate strawberry cake.

Step 6: Bake the Cakes

Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Common Mistake to Avoid: Opening the oven door too early can cause the cakes to sink—wait until the minimum bake time before checking.

Step 7: Make the Strawberry Buttercream

In a large bowl, beat 1 ½ cups unsalted butter and a pinch of salt until creamy. Gradually add 6 to 8 cups confectioners’ sugar, one cup at a time, beating well after each addition. Once smooth, fold in ½ cup chopped fresh strawberries for that signature fruity twist.

Pro Tip: Chill the buttercream if it’s too soft for easy spreading, ensuring it adheres perfectly to the chocolate strawberry cake layers.

Step 8: Prepare the Ganache

In a small saucepan, bring ½ cup heavy whipping cream to a simmer over medium heat. Place 3 ½ oz chopped semi-sweet chocolate in a heatproof bowl, pour the hot cream over it, and let it sit for a minute. Stir until smooth and glossy, then let it cool slightly.

Common Mistake to Avoid: Overheating the cream can seize the chocolate—simmer gently and stir patiently for a perfect, pourable ganache.

Step 9: Assemble the Cake

Place one cake layer on a serving plate and spread a generous amount of strawberry buttercream on top. Repeat with the second layer, then top with the final layer. Frost the top and sides with the remaining buttercream, and pour the cooled ganache over the top, letting it drip down the sides. Decorate with fresh strawberries.

Pro Tip: Level the cake layers with a serrated knife for even stacking, creating a professional look for your chocolate strawberry cake.

Serving & Presentation

To present this chocolate strawberry cake with flair, start by slicing it on a chilled serving platter to maintain its structure and enhance the visual appeal of the ganache drips. Garnish with whole fresh strawberries arranged in a circular pattern on top, perhaps dusted with powdered sugar for an elegant touch. For added drama, incorporate edible flowers or mint leaves around the base. This cake pairs beautifully with light sides like vanilla ice cream or whipped cream to balance its richness, or serve it alongside a fresh fruit salad to amplify the strawberry notes. In American cuisine, it’s a stellar dessert course for dinner parties, complementing meals like grilled meats or salads with its indulgent yet refreshing profile.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the cake layers up to 2 days in advance by baking them, wrapping tightly in plastic wrap, and storing at room temperature. The strawberry buttercream can be made 1 day ahead and refrigerated in an airtight container; bring it to room temperature and re-whip before use. Assemble the full chocolate strawberry cake no more than 3 hours before serving to keep the ganache glossy.

Storing Leftovers: Store any remaining cake in an airtight container in the refrigerator for up to 4 days to preserve moisture; the fresh strawberries in the buttercream make refrigeration necessary. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months, ensuring they retain their texture.

The Best Way to Reheat: To restore the cake’s original warmth and flavor, thaw frozen slices in the refrigerator overnight, then let them sit at room temperature for 30 minutes. Reheat in a 300°F oven for 5-10 minutes to gently warm without melting the buttercream, maintaining that perfect, fudgy consistency.

Frequently Asked Questions (FAQ)

Print

Chocolate Strawberry Cake

• Author: Chef mia
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Method: Dessert
• Cuisine: American

Print Recipe

Pin Recipe

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Description

Dive in the ultimate dessert experience with this Decadent Chocolate Strawberry Cake. Rich chocolate layers are perfectly complemented by a fresh strawberry buttercream and a luscious ganache drizzle, making every bite a celebration. Perfect for birthdays, anniversaries, or any special occasion where you want to impress and delight.

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Ingredients

Scale 1x2x3x

• Chocolate Cake
• ½ cupunsweetened cocoa powder
• 1 cupboiling water
• 3 cupsall-purpose flour
• 2 ½ cupsgranulated sugar
• 2 ½ tspbaking soda
• 1 ½ tspbaking powder
• 1 tspsalt
• 1 cupvegetable oil
• 1 cupwhole buttermilk, room temperature
• 3large eggs, room temperature
• 1 tbspvanilla extract
• Strawberry Buttercream
• 1 ½ cupsunsalted butter, room temperature
• A pinch of salt
• 6to8cups confectioners’ sugar
• ½ cupchopped fresh strawberries
• Ganache
• 3 ½ ozsemi-sweet chocolate, chopped
• ½ cupheavy whipping cream
• Garnish

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Instructions

1. Preheat yourovento 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Bloom the cocoa by mixing the cocoa powder with boiling water until smooth. Let it cool.
3. Mix the dry ingredients: In a large bowl,whisktogether the flour, sugar, baking soda, baking powder, and salt.
4. Combine the wet ingredients: In another bowl, mix the vegetable oil, buttermilk, eggs, and vanilla extract. Add the cooled cocoa mixture and blend until smooth.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Bake the cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to awire rackto cool completely.
7. Make the Strawberry Buttercream: In a large bowl, beat the unsalted butter and a pinch of salt until creamy. Gradually add the confectioners’ sugar, one cup at a time, beating well after each addition. Once the desired consistency is reached, fold in the chopped fresh strawberries.
8. Prepare the Ganache: In a smallsaucepan, bring the heavy whipping cream to a simmer over medium heat. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy. Let the ganache cool slightly before using.
9. Assemble the Cake: Place one cake layer on a servingplate. Spread a generous amount of strawberry buttercream over the top. Repeat with the second layer. Top with the final cake layer. Spread the remaining buttercream over the top and sides of the cake. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides. Decorate with fresh strawberries on top.

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Notes

Cooling the Cakes: Ensure the cakes are completely cool before frosting to prevent the buttercream from melting.Ganache Consistency: If the ganache is too thick, add a bit more cream. If it’s too thin, let it cool for a few more minutes.Strawberry Buttercream: If the buttercream becomes too runny due to the strawberries, add more confectioners’ sugar to thicken it.

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Nutrition

• Calories: 650
• Sugar: 50
• Fat: 35
• Carbohydrates: 80
• Protein: 6