Hot Chocolate Poke Cake

Hot Chocolate Poke Cake

📌Ingredients

Cake:

1 box Devil’s food chocolate cake mix

ingredients listed on the box (oil, eggs, water)

Marshmallow Filling:

2 cups marshmallow fluff

2 Tablespoons water

Chocolate Fudge Filling:

1 cup semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

2 Tablespoons heavy whipping cream

Topping:

2 envelopes instant hot chocolate mix

2 cups heavy whipping cream

1 teaspoon vanilla

2–3 cups mini marshmallows

hot fudge sauce-for decoration

Instructions

Bake the cake in a 9 x 13 inches dish according to directions listed on the box.

When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.

Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.

Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.

Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.

Drizzle with chocolate fudge sauce before serving, if desired.

Best Chocolate Cake

This is literally the best chocolate cake recipe I have ever made. It's the perfect cake to make for Monday, Tuesday, Wednesday...

Prep Time: 10 minutes

Cook Time: 30 to 35 minutes

Total Time: 40 to 45 minutes

Ingredients

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Frosting:

3/4 cup butter

1 1/2 cups unsweetened cocoa powder

5 1/3 cups confectioners' sugar

2/3 cup milk

1 teaspoon vanilla extract

Here’s how to make it:

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.

In a bowl, stir together dry cake ingredients. Add eggs, milk, oil and vanilla and mix for 3 minutes with an electric mixer. Gently stir in boiling water. Pour evenly into the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean. After 10 minutes remove from pans to cool completely.

Cream butter until fluffy. Alternately stir in remaining frosting ingredients. Beat to a spreading consistency.

Split the cake layers horizontally. Stack the layers on a serving plate, covering each layer with frosting. Frost the outside. Enjoy!

DO NOTHING CAKE

 2 C AP Flour

2 C Sugar

2 eggs slightly beaten

1 t vanilla

1T baking soda

20oz can crushed pineapple

butter,

sugar

evaporated milk

coconut

pecans

DO NOTHING CAKE😍😋😍

Instructions

Preheat oven to 350 degrees F.

In a large bowl, Whisk together all the batter ingredients until just combined.

Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.

While cake is still baking, prepare the frosting.

Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.

Cook and stir for about 5 minutes, or until slightly thickened.

Remove from heat and add in the coconut and pecans.

Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.

You need holes so that hot frosting has plenty of room to get down and soak the cake.

Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.

Allow cake to cool for a bit before cutting.

Due to the frosting seeping into the cake, it is very moist!

10-Minute Tiramisu

 Prep Time 10 mins

Total Time 10 mins

My 10-Minute Tiramisu recipe takes all the fuss out of a classic Tiramisu by simplifying the method while delivering you maximum delicious results!

Author: adapted from hip2save.com

Servings: 6 servings

Ingredients

1 cup (8floz/225ml) heavy whipping cream

1 cup (8oz/225g) mascarpone cheese, room temperature (see substitute idea below)

1/3 cup (2 1/2 oz/71g) sugar

1 teaspoon vanilla extract

1 tablespoon Amaretto liquor or Brandy (optional but yummy!)

2 cups (16oz/450ml) espresso or STRONG coffee at room temperature

1 pack Ladyfingers (Boudoir biscuits/Savoiardi. Look for eggless if needed)

Cocoa powder for dusting the top

Instructions

Beat whipping cream, sugar, and vanilla until soft peaks form.

Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.

Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer – you can fit about 7 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.

Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.

Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

Recipe Notes

1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream.

You can make an egg free sponge cake for this using my egg substitute chart.

If using alcohol, add the Amaretto to the whipped cheese and cream mix, and the brandy, or rum, to the coffee mix. Use one or the other, or both!

SKINNY 3-2-1 MICROWAVE MUG CAKE

Found https://simple-nourished-living.com/weight-watchers-3-2-1-microwave-mug-cake/

You’ll need a box of angel food cake mix and a box of another cake mix of your choice. Since I love chocolate I chose Devil’s food. But you can use whatever flavor you like best.

Whisking together the cake mixes in a large clear bowl with a balloon whisk Whisk the two dry mixes together until they are free of lumps and well combined. You now have enough “321 cake mix” for about 31 little microwave mug cakes.

STEP 1 Low calorie 3-2-1 cake mix in a plastic ziploc bag with label with instructions Store your 3-2-1 microwave cake mix in an airtight container. I prefer a one gallon zipper lock plastic bag. Be sure to label your container with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A 3-2-1 MICROWAVE MUG CAKE
You’ll need a mug that holds at least 10 ounces, measuring spoons, nonstick cooking spray and your dry 3-2-1 cake mix. Coat you mug with nonstick spray. Then add to it 3 level tablespoons of dry cake mix and 2 level tablespoons of water.

Stir together with a fork (which acts like a little whisk) until the mixture is well combined. It will bubble up which is fine. Microwave your mug cake for approximately one (1) minute and voila – you have cake! The actual time will vary a little depending on the wattage of your microwave. My microwave is 900 watts and takes 50-60 seconds. If your microwave has higher wattage set your time for a little less.

 Granted this little microwave cake is not the prettiest thing on the planet but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.

 SKINNY 3-2-1 MICROWAVE MUG CAKE VARIATION IDEAS

And of course this is the perfect recipe for exploring your kitchen creativity by playing with different cake mix flavors, additions and/or accompaniments.

 Use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following additions to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.

Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Make a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Spread with thin layer of your favorite icing or chocolate hazelnut spread.

 TIPS FOR MAKING THIS LOW CALORIE MICROWAVE MUG CAKE

Be sure your mug is big enough to accommodate the mixture and allow it to bubble up during cooking. I use a 10 ounce mug with good results.

Be sure to spray your mug with nonstick spray to prevent your cake from sticking. Stir the water and cake mix together really well so that the mixture is smooth. The angel food cake mix will cause it to bubble which is fine.

Your cake may take less than or more than one minute depending on the wattage of your microwave. This little cake cooks in 50 to 60 seconds in my microwave, which is 900 watts.

If your wattage is higher, set it for less time. Enjoy right from the mug or allow to cool for a couple of minutes and then turn out onto a bowl or plate. This cake isn’t the prettiest dessert on the planet, but it tastes yummy warm from the microwave.

Pineapple Upside Down Bites

Pineapple Upside Down Bites
by Deedee Khaja
‎FB: Instant Pot 101 for Beginners

Ingredients
One can chunk pineapple, one jar cherries
1/3 cup butter, melted
2/3 cup brown sugar
One boxed cake mix yellow cake or pineapple

Drain pineapple, save juice. Chop pineapple. Melt butter, mix with brown sugar. Mix cake mix, substitute water with pineapple juice. Spray egg bite molds, put a little sugar mixture in bottom of each cup. Put in a couple pineapple pieces and cherry in the middle. Spoon cake mix in, I filled them to the top. Put one cup water in your pot. Put molds on trivet, covered with lids. Cook 12 mins, 7 mins NR. Take molds out and let cook for 10 mins. Tip upside down on a plate.

I haven’t finished making them yet so I don’t know how many total the whole recipe will make. I do 14 at a time, 2 molds at a time. They’re amazing!

The 5 Minute Cheesecake in a Mug

The 5 Minute Cheesecake in a Mug
Found https://www.notquitenigella.com/2009/10/14/the-five-minute-cheesecake-in-a-mug/
Quantities are per mug or cup

2  1/2 tablespoons icing sugar
2 1/2 tablespoons low fat cream cheese
2 tablespoons light sour cream
1 tablespoon lemon juice
a small handful fresh or frozen raspberries or blueberries
1/2 egg beaten well
1 biscuit in a zip lock bag to crush -I used an Anzac Cookie

Step 1 - In a bowl, mix cream cheese, sour cream, egg, icing sugar and whisk well until very smooth (as pictured). Add lemon juice and raspberries.

Step 2 - Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check it for doneness (it shouldn't be cooked). Microwave for 45 seconds on medium again. Jiggle it gently, the centre should be slightly wobbly and it will firm up once refrigerated. If it's still liquidey give it another 30 seconds on 50% power.

Step 3 - Bash the cookie in the ziplock bag with a rolling pin (this is great therapy if someone is proving particularly annoying). Sprinkle the bashed up cookie crumbs on top of the cheesecake.

Step 4 - Place cooled cheesecake in the fridge for a couple of hours. When cold and set, eat greedily and smugly knowing that this only took you 5 minutes to cook it and it is low fat.

Mug Cake -Orange Marmalade Sponge Cake

From “Mug Meals” by Dina Cheney

"This gorgeous cake would be ideal crowned with whipped topping or homemade whipped cream. Add a dollop of marmalade, too; warm slightly and drizzle over the top."

Nonstick cooking spray
1 large egg
3 T honey
3 T vegetable oil
1/2 t orange zest
1/4 c AP flour
1/4 t baking soda
1/4 t baking powder
1/8 t kosher salt
1 T orange marmalade, plus more if desired

Spray the inside of a 16 oz mug with cooking spray.

In a small to medium bowl, whisk egg, honey, oil, and zest until smooth.

In a small bowl, whisk flour, baking soda, baking powder, and salt. Mix dry into wet ingredients until smooth. Spoon marmalade into mug, pour the batter on top.

Cover and microwave until the cake is cooked through, about 2 minutes. Carefully invert onto a plate so the marmalade side is facing up. If desired, drizzle with more marmalade.

The Magical Orange and Almond Mug Cake in Less Than 10 Minutes!

The Magical Orange and Almond Mug Cake in Less Than 10 Minutes!
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Found here: https://www.notquitenigella.com/2016/03/07/orange-flourless-microwave-mug-cake/

Preparation time: 4 minutes

Cooking time: 6 minutes

Makes 1 mug cake

1/2 orange, seeds removed
1 egg, at room temperature
6 tablespoons almond meal/ground almonds
2 tablespoons caster or superfine sugar
1/4 teaspoon baking powder

Step 1 - Place the half orange (skin and all but remove the stem end) in a bowl and cover with water. Cover with a plate or cling film and microwave on high for 4 minutes. Drain the water and allow to cool for a minute.

Step 2 - Place the orange in a food processor and process until fine and liquid so there are no large chunks of skin. Add the egg and process for a few seconds, then add the almond meal, sugar and baking powder and process for a few seconds until it becomes a batter (less than 10 seconds).

Step 3 - Spoon into a cup filling 3/4 of the way up. Place on a plate (in case of overspill). Microwave for 1 minutes 20 seconds. Serve with a teaspoon of sour cream or yogurt. Any eggy smell will dissipate upon cooling.

Instant Pot Cherry Cheesecake Dump Cake

Found https://www.sparklestosprinkles.com/instant-pot-cherry-cheesecake-dump-cake/

Instant Pot Cherry Cheesecake Dump Cake

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Instant Pot Cherry Cheesecake Dump Cake could not be any more delicious.  Making a dump cake in your instant pot adds a whole delicious layer of gooeyness.

Servings: 8
Calories: 388 kcal

Ingredients
1 Can 21 ounces cherry pie filling
1 Bag frozen cherries
4 Ounces cream cheese cut into small pieces
1 Package yellow cake mix
1/2 cup 1 stick butter cut into thin slices

Instructions
Spray a glass bowl with nonstick cooking spray.
Spread cherry pie filling in the bottom.
Add frozen cherries on top. (I only used about 3/4 of my bag)
Top with half of the dry cake mix.

Dot with cream cheese and cover with the remaining dry cake mix. (I only used about 3/4 of my cake mix for the size of my bowl.)

Top with butter in a single layer, trying to cover all areas of cake mix leaving none exposed.
Place your trivet in your instant pot with one cup of water.
Place your bowl on the trivet.
Place your pot on MANUAL HIGH PRESSURE for 35 minutes.
Do a quick release.
Your toothpick inserted should come out clean.

Recipe Notes
Serve as is in your glass bowl. Scoop out with a big spoon. Serve it warm or cold with ice cream or without.

Fresh Peach Cobbler

Heavenly Recipes - My Grandmother’s Fresh Peach Cobbler
found on Facebook

Ingredients:
1/4 cup melted butter
1 cup flour 3/4 cup sugar
2 teaspoons baking powder
3/4 cup milk
5 -6 peaches, sliced
3/4 cup sugar

Directions:
1 Preheat oven to 350°.
2 Pour melted butter into an 8×8 pan.
3 Whisk together the flour, 3/4 cup of sugar, baking powder and milk.
4 Pour over melted butter.
5 Cover with peach slices.
6 Cover with 3/4 cup sugar (I know this will seem like a lot, but use it all.).
7 Bake until batter rises to top and forms a nice brown crust, about 20 – 30 minutes.

Do Nothing Tornado Cake!

Found http://myincrediblerecipes.com/do-nothing-tornado-cake/

Ingredients

Cake-
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple

Topping-
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

Instructions

Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple Pour into your baking pan and bake for 40-45 minutes or until golden brown

Poke several holes in the cake with the handle of a wooden spoon In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly Pour your topping evenly over your cake, slice, and enjoy!

Double Chocolate Coca Cola Cake

Double Chocolate Coca Cola Cake
Found on Facebook from Heavenly Recipes

 1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar 2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner’s sugar

Directions :

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it’s still warm.

2 Ingredient Lemon Cake

Lemon Lovers will be thrilled!! Fresh out of the oven! YUM!!
Found on Facebook

2 Ingredient Lemon Cake

Ingredients:
1 box angel food cake mix
1 (22-ounce) can lemon pie filling
Powdered sugar (optional)

Directions:

Heat the oven to 350 degrees F, and spray a 9 x 13-inch pan with nonstick cooking spray.

In a large bowl, stir together the angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned.

Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar.

Yields 9 x 13-inch pan.

No Bake Italian Cake

No Bake Italian Cake
Prep Time 25 mins
Found https://mariasmixingbowl.com/no-bake-italian-cream-cake-2/

This NO BAKE ITALIAN CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Course: Cakes, No Bake
Author: Rob

Ingredients
1 box Vanilla Wafers
1 20 oz can crushed pineapple with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package coconut
1 8 oz container cool whip
1 small jar cherries
1 cup pecans, optional
Instructions

Layer the bottom of 9 x13 dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy! Note: You can replace coconut with pecans if you'd like.

Peach Cobbler Dump Cake

Peach Cobbler Dump Cake
Found https://mariasmixingbowl.com/peach-cobbler-dump-cake-2/

Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins

Peach Cobbler Dump Cake - Just a few ingredients and you will have yourself a delicious dessert that everybody will love. Perfect for potlucks and family gatherings!
Course: Dessert
Author: Rob

Ingredients
3 (15.25-oz) cans sliced peaches in heavy syrups
1 pkg. yellow cake mix
1 tsp cinnamon
1/2 cup butter, melted

Instructions

Preheat oven to 350ºF.
Lightly spray a 9x13-inch pan with cooking spray.
Dump 2 cans of peaches with syrup into baking pan. Drain the third can and add peaches to pan.
Sprinkle peaches with cinnamon. Top peaches with dry cake mix - sprinkle evenly over the top of peaches.
Drizzle cake mix with butter.
Bake 50 minutes to 1 hour or until top is golden brown and fruit is bubbly.
Enjoy warm with ice cream!

Pig Pickin' Cake

Pig Pickin' Cake
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Course: Dessert
Cuisine: American
Servings: 12
Calories: 295 kcal
Author: Brandie @ The Country Cook

Ingredients

For the cake:
1 box yellow cake mix
1 stick unsalted butter (1/2 cup) softened
1 14 oz can mandarin oranges drained, 1/2 cup juice reserved
4 large eggs
1 teaspoon vanilla extract

For the topping:
1 4 oz box vanilla instant pudding mix
1 20 oz can crushed pineapple juice reserved
½ cup powdered sugar
4 ounces Cool Whip half a regular tub
extra mandarin orange slices for garnish

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
For the cake, combine cake mix, butter, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for 3-4 minutes on medium-high.
Add drained oranges and stir until combined.
Pour batter into prepared baking dish and bake for about 20-25 minutes.
Remove from oven and cool completely.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix.
Stir in powdered sugar. Then mix in whipped topping.
Finally, stir in drained pineapple.
Spread frosting on cooled cake. Optional: Top with slices of mandarin oranges.

Cinnamon Apple Cake

Found https://tasteerecipe.com/2016/12/30/2-ingredient-cinnamon-apple-cake-wont-wreck-diet/2/
Ingredients
1 can of Comstock apple pie filling
1 box of Duncan Hines dry angel food cake mix

Instructions
Mix the 2 ingredients
Pour into a greased 9×13 pan
Bake at 350 degrees for 20 minutes or until the top browns

Baileys Poke Cake

TOTAL TIME: 1:35PREP: 0:25LEVEL: EASY

INGREDIENTS

FOR THE CAKE
Cooking spray, for pan
1 box chocolate cake mix, plus ingredients called for on box

FOR THE FILLING
1 14-oz. can sweetened condensed milk
1/3 c. heavy cream
1/3 c. cocoa powder
1/4 c. Baileys

FOR THE FROSTING
1 c. butter, softened
5 c. powdered sugar
1/2 c. Baileys
1/4 c. cocoa powder
1 tsp. vanilla
1/2 tsp. salt
Chocolate curls, for garnish

DIRECTIONS
Preheat oven to 350º. Line a 9"-x-13” pan with parchment and spray it with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool, 10 minutes.
Using the bottom of a wooden spoon, poke holes all over cake.
Make filling: In a medium bowl, whisk together sweetened condensed milk, heavy cream, cocoa powder, and Baileys. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour.
Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, Baileys, cocoa powder, vanilla and salt. Using a hand mixer, beat until smooth. Add the rest of the powdered sugar and beat until fluffy.
Spread frosting over cake and garnish with chocolate curls. Serve.

Rustic Apple Cider Cake

Rustic Apple Cider Cake
Found https://munchies.vice.com/en_us/article/xym8za/rustic-apple-cider-cake
Three layers of apple cider buttercream sandwiched between three layers of apple cider cake.

Sydney Kramer

Use that leftover holiday cider to make an easy three-layer cake that will please any apple lover.

Servings: 8
Total: 2 hours 30 minutes

Ingredients

for the apple cider cake:
½ cup unsalted butter, cubed
¾ cup granulated sugar
⅓ cup packed brown sugar
3 eggs
⅓ cup vegetable oil
1 cup apple cider
½ cup buttermilk
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg


apple cider buttercream:
2 cups unsalted butter, room temperature
5 to 5 1/2 cups powdered sugar
2 teaspoons apple cider
dash of ground cinnamon
sprinkles, for decoration (optional)

Directions

1. Preheat your oven to 350° degrees F and line 3 8-inch cake pans with parchment, then grease with butter or non-stick spray. Set aside. In the bowl of your mixer, beat together your butter and sugars until fluffy, about 3 minutes. Add in your eggs, one at a time, scraping down the sides of the bowl as needed. Add in your vegetable oil and beat to combine.

2. Place your apple cider and buttermilk in a medium-sized bowl. In another bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add your dry and wet mixtures to your batter in alternating batches, that is to say, add in ⅓ of your flour, mix to combine, add in ½ of your cider and milk mixture, mix to combine, add in another ⅓ of flour, then the rest of your milk and cider, then the rest of your flour. This gradual adding will ensure that you don't overmix your batter. Scrape down the bowl as needed, and divide your batter among your three prepared pans. Bake for 30 minutes or so, until set. Allow to cool completely before frosting.

3. When you're ready to make your frosting, beat together your butter, powdered sugar, cider, and cinnamon until smooth. When you're ready, place a small dollop of frosting on a cake board or whatever surface you'll be frosting your cake on, then place your first layer on top of that dollop (this secures your cake in place). Because this cake is rustic, you don't have to worry about leveling it off, so add your first layer, spread ⅓ of your frosting over it, add your second layer, spread another ⅓ of frosting over that layer, and finally top with the last year and spread the rest of your frosting over the top. Sprinkle with any extra sprinkles and enjoy. This cake will keep well, covered and refrigerated, for up to 3 days.