Spintz Cake Recipes

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SPINTZ CAKE



Spintz Cake image

My sister nicknamed me 'spintz' years ago for some unknown reason. When I invented this cake, she named it after me. It is very rich - moist chocolate, creamy peanut butter filling and fudge frosting.

Provided by Kevin Ryan

Categories     Chocolate Cake

Time 1h

Yield 12

Number Of Ingredients 23

2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
2 cups white sugar
2 eggs
½ cup vegetable oil
1 cup milk
2 ½ teaspoons vanilla extract
1 cup strong, hot, brewed coffee
1 cup smooth peanut butter
1 teaspoon butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
4 cups confectioners' sugar
4 tablespoons unsalted butter
.458 cup unsweetened cocoa powder
1 egg white
2 teaspoons vanilla extract
1 pinch salt
5 tablespoons heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C), and grease and flour two 9 inch round pans.
  • Sift together the flour, baking soda, baking powder, 1/2 teaspoon salt, and 3/4 cup cocoa.
  • In a large bowl, mix together the white sugar, oil, and 2 eggs. Add the milk and 2 1/2 teaspoons vanilla; mix well. Mix in the sifted ingredients, and then add the hot coffee. Pour the thin batter into the pans.
  • Bake for 30 minutes. Remove the pans from the oven. Cover immediately with a piece of foil, and then a towel. Cool for 10 minutes. Remove the cakes from the pan. Place on a wire rack, and cover again with the foil and towel (the steam created by covering makes these cakes extra moist). Cool completely.
  • To Make Filling: In a small bowl, cream the peanut butter, 1/4 cup plus 2 tablespoons confectioners' sugar, and 1 teaspoon butter or margarine. Beat well. Stir in 3 tablespoons cream and 2 teaspoons vanilla. Set filling aside until cakes cool.
  • To Make Frosting: In a mixing bowl, combine 4 cups confectioners' sugar, 4 tablespoons butter or margarine, 1/3 cup plus 2 tablespoons cocoa, egg white, 2 teaspoons vanilla, pinch of salt, and 5 tablespoons cream. Beat with mixer on high until frosting is very creamy, about 2 minutes. Fill and frost the cooled cake.

Nutrition Facts : Calories 702.2 calories, Carbohydrate 103 g, Cholesterol 57.3 mg, Fat 30.5 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9.6 g, Sodium 480.5 mg, Sugar 79.3 g

APEROL SPRITZ



Aperol Spritz image

Provided by Giada De Laurentiis

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 4

1 1/2 ounces Aperol
3 ounces prosecco
3/4 ounce sparkling water or club soda
1 orange slice, for garnish, optional

Steps:

  • Fill a white wine glass halfway with ice. Add the Aperol, prosecco and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired.

MOIST, TENDER SPICE CAKE



Moist, Tender Spice Cake image

This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.

Provided by Ben S.

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 16

Number Of Ingredients 14

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

Steps:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
  • Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
  • Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g

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Top Asked Questions

What is a sprinkles cake recipe?
This sprinkles cake recipe is a big cake, 3 full layers, that packs a big flavor punch! I love to pair it with vanilla buttercream and add a few rainbow frosting ribbons. I happen to think this decorating technique is perfect for a birthday cake! Top with a few more rainbow jimmies and you have the happiest cake on earth.
How long does it take to bake a spice cake?
This spice cake is incredibly versatile– one of the many things I love about it! There’s enough batter for a layer cake, Bundt cake, or cupcakes. Layer Cake: I’ve made this as a two layer cake before. Use 2 9-inch cake pans and bake the layers for 30-34 minutes or until the centers are cooked through.
How do you make a 9x13 cake ahead of time?
For a 9x13-inch cake, double the recipe (both cake and frosting) and bake for 45-50 minutes. The cake stays moist and flavorful for a few days, so you can make it 1-2 days ahead. Preheat oven to 350°F/180°C. Grease an 8x8-inch pan. In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
What do you need to make a simple spice cake?
Simple to transport– no layers! Spice cake requires very simple ingredients– nothing fancy, all items you likely have in your pantry already. Flour: All-purpose flour serves as the base. We use sturdy all-purpose flour instead of cake flour in this recipe because of the thick, wet batter.

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