Yet another recipe I’ve recently posted to Yoga By Candace, and I’m absolutely in love with this one!
The blueberries are absolutely bursting with flavor, the crispness and texture of the spiced oat topping adding the complementary CRISP.
I’ve gravitated more towards single-serve or smaller desserts over the years – y’all can talk smack about a mug cake all you want, I am HERE for them! – and owning a set of ramekins can help in developing – and then devouring – these recipes.
Note: I’ve made this recipe three times in the past week. I just can’t STOP! Has the fact that it’s been in the 90s for weeks with tropical humidity within this urban jungle called New York stopped me from having my oven on at 350°F?
Clearly not. Didn’t you read? I’ve made this recipe three times in the past week. 😆
Off the bat, I’ll say this: It’s a “cheater cake”. Read: I added cherries to a box of Duncan Hines yellow cake mix.
We all have our Sandra Lee semi-homemade moments.
While I do love making cakes from scratch – namely, my baked cake donuts! – the simplicity of having a cake mix or two in the pantry when I have a craving is invaluable to me. I’m not the Food Police here: make your cake from scratch, buy a cake mix with 50 ingredients in it, buy an organic GF / DF cake mix, you do you! But being able to have a sweet summer treat mixed in baked in roughly 40 minutes is all I want sometimes. I don’t always want to measure things out, sift flour, and drive myself crazy in general.
Plus, when I’ve got to pit a bunch of cherries, I want to take some shortcuts elsewhere.
The buttercream, though? That I’ll make from scratch. I’ve used the same proportions for YEARS, which yields a simple batch of vanilla buttercream, roughly 2 & 1/2 cups or so: 4 cups confectioners’ sugar, 2 sticks of butter, 2 tablespoons milk, 1 teaspoon vanilla extract. BOOM.
Take some shortcuts for a wonderful summer dessert! Cherry season doesn’t last for too long, and we’ve got to take advantage of it!
Cherry Cake with Vanilla Buttercream
(Makes two 9″ round cakes)
1 & 1/2 cups cherries, pitted and chopped; this amount was yielded from 1 pint of fresh cherries.
1 box yellow or white cake mix of choice
Add eggs, water, oil, et al, in accordance to directions listed on the mix’s box.
2 sticks butter, unsalted and softened for at least 30 minutes prior to use.
4 cups confectioners’ sugar, sifted
2 tablespoons milk
1 teaspoon vanilla extract
1.) Preheat oven in accordance to the directions on the cake mix box, depending on the type of cake pans being used. Oil and flour cake pans; set a round of parchment paper at the bottom of each cake pan, if possible. (There is a great tutorial here!)
2.) Prepare cherries for cake mix by pitting and chopping; the chop should be fairly uniform, but it’s okay if there are a few larger pieces of cherries. Set aside.
3. ) Combine cake mix in accordance to the directions on the box. Fold in cherries until combined.
4.) Bake cakes in accordance to the directions on the box. (Should be 25 – 30 minutes.) Test doneness by inserting a toothpick into the middle of one of the cakes; if it comes out clean, the cakes are baked. Remove from oven and place on cooling rack for 10 minutes before removing from cake pans; continue to cool cakes on rack until room temperature.
5.) For the vanilla buttercream frosting, cream butter in a large bowl on medium-low speed for 2 minutes or until light and fluffy. Adding in 1/2 cup at a time, add sifted confectioners’ sugar to the butter and continue to blend. After adding in a total of 3 cups of the confectioners’ sugar, add in 1 tablespoon of milk and the 1 teaspoon of vanilla extract. Beat and add in the remaining sugar. If the mix is a little dry, add in the additional 1 tablespoon of milk.
6.) Once cake has cooled, brush off any crumbs from top and sides, and cut down the top bottom layer if you have a “cake dome”. (See tutorial here.) apply an even layer of buttercream to the top of one cake, roughly 3/4 of a cup in total. Place the second cake securely on top, and use the remaining frosting for the top and sides, spreading evenly.
One of my personal joys as a food blogger is linking up with brands that I actually love. In my earlier days – I’ll admit – I did the ol’ “I’ll accept this free product which I don’t really like and make a recipe with it in order to boost my exposure” thing. Hence quite a few recipes that made some of my friends scratch their heads. “I know you hate spicy foods, soooo…did you actually EAT that dish you made with the green sriracha?”
Those days are long gone. *phew* Cheers to autonomy! 😆
Recently, I linked up with the fine folks at GoodPop® out of Austin, Texas. Read more about them here! I love their products and I love their values, which you can read about HERE. I’d type out more, but they’ve already said it better on their website than I can.😉Long story short: They responsibly source their ingredients and partner with various non-profits to make this lil’ world of ours a little bit better. Being one of their Brand Ambassadors is truly fulfilling for me.
Plus, if you have their vegan organic Orange N’ Cream pop, you might keel over and die of happiness! But I hope you don’t, because you need to try their other flavors as well. HA!
Of course, I’ve been itching to try something fun with these pops. As I looked at the Cookies N’ Cream, I felt inspiration. It’s such wonderful blank palate!
I didn’t realize how easy it is to make magic shell until I investigated some more. I experimented a bit until I found the ratio of ingredients that worked for me. It would have been easy for me to just whip up a quick chocolate concoction, but, of course, I had to be extra.
Freeze-dried fruit is your friend here. You can order it online, though if you are near a Trader Joe’s, you will have your share of fruits to pick from. Raspberry called out to me.
This took me less than 10 minutes to make; I spent the most time grinding my raspberries in my mortar & pestle!
I hope you enjoy this recipe! If you make it, please be sure to tag #seeksatiation on Instagram so I can see your own version of this fruity goodness.
NOTE: I am a compensated Brand Ambassador for GoodPop® from June – August 2019, but all opinions are my own!
Raspberry Magic Shell (Makes roughly 2 cups)
– 1 & 1/2 cup white chocolate chips – 2 tablespoons refined coconut oil – 1/2 cup freeze-dried raspberries, ground down to roughly 2 – 3 tablespoons – Pinch of salt
Before We Get Started…
– You can use unrefined coconut oil, if you choose. I opted for refined for less of a prominent coconut flavor in the dip.
1.) In a microwave-safe bowl, add white chocolate and coconut oil; melt for 30 seconds, then stir. Heat in 15 seconds increments and stir until combined and smooth; this entire process should not take more than 60 seconds. Conversely, white chocolate and coconut oil can be melted together in a double-boiler.
2.) With a mortar & pestle, grind raspberries until they resemble a fine powder. Conversely, blitz raspberries in a blender or food processor until it resembles a fine powder.
3.) Stir raspberry powder into chocolate and stir until uniform. Add salt and stir.
4.) Dip ice pop into mix and allow to harder, or spoon over ice cream or frozen dessert of choice.
5.) Leftovers can be saved in fridge in a microwave-safe container; to reuse, reheat until melted and stir until smooth.