Twice baked cake. The name alone conjures images of pure indulgence. And let me tell you, it lives up to the hype! Imagine this: a cake, already baked to perfection, gets mashed up with creamy goodness, piled back into its own shell, and baked again until golden brown. The result? A dessert that’s incredibly moist, bursting with flavor, and boasts a texture that’s simply divine.
Whether you’re a baking enthusiast or just looking for a show-stopping dessert to impress, this twice baked cake recipe is for you. I’ll guide you through each step, sharing tips and tricks I’ve picked up over the years. Get ready to wow your friends and family with a dessert they won’t soon forget!
Gathering Your Ingredients
Before we embark on this baking adventure, let’s gather our delicious companions:
For the Cake:
- 1 box (15.25 ounces) yellow cake mix (or your favorite flavor!)
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 cup milk or heavy cream, for desired consistency
Optional Toppings:
- Fresh berries
- Whipped cream
- Chocolate shavings
Tools of the Trade
Having the right tools makes baking a breeze! Here’s what you’ll need:
- 9×13 inch baking pan
- Mixing bowls (at least 2)
- Electric mixer
- Rubber spatula
- Parchment paper (optional, for easy cleanup)
- Wire rack (for cooling)
The Twice Baked Cake Journey: A Step-by-Step Guide
1. Baking the First Time Around
- Preheat your oven to 350°F (175°C). Grease and flour your baking pan, or line it with parchment paper for effortless cleaning later.
- In a large mixing bowl, combine the cake mix, softened butter, eggs, milk, and vanilla extract. Beat on medium speed for 2 minutes, or until the batter is smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before moving on to the next step.
2. Creating the Irresistible Filling
- While the cake is cooling, prepare your filling. In a separate large bowl, beat together the softened butter and powdered sugar until light and fluffy.
- Add the softened cream cheese and vanilla extract to the butter mixture and beat until smooth and well combined.
- Gradually add the milk or heavy cream, 1 tablespoon at a time, until you reach your desired consistency. Remember, you want a filling that’s spreadable but not runny.
3. The Second Bake: Where the Magic Happens
- Once the cake has cooled, use a fork or a spoon to gently scoop out the center of the cake, leaving a 1-inch border around the edges. Be careful not to tear the bottom of the cake.
- Crumble the scooped-out cake into a separate bowl and set aside. This will be mixed with your filling in a bit!
- Pour the creamy filling into the hollowed-out cake, spreading it evenly.
- Gently fold the crumbled cake pieces into the filling, mixing until everything is well combined. You can be generous here! The more cake you mix in, the denser and more flavorful your twice baked cake will be.
- Bake for an additional 15-20 minutes, or until the filling is set and the edges of the cake are golden brown.
4. Cooling and Serving Your Masterpiece
- Allow the twice baked cake to cool completely in the pan before serving. This will give the filling a chance to firm up and prevent it from being too runny.
- Once cooled, slice and serve. This dessert is delicious on its own, but feel free to elevate it further with your favorite toppings.
Twice Baked Cake Cooling on Rack
Tips and Tricks from My Kitchen to Yours
- Cake Variety: Feel free to use any cake flavor you love! Chocolate, strawberry, or even spice cake would be delicious in this recipe.
- Cream Cheese Substitutes: If you’re feeling adventurous, try mascarpone cheese or ricotta cheese for a slightly different flavor profile in your filling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs: Twice Baked Cake Edition
Can I make this recipe ahead of time?
Absolutely! You can bake the cake and make the filling a day in advance. Store them separately in the refrigerator and assemble the twice baked cake just before baking.
Can I freeze twice baked cake?
Yes, you can! Wrap individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Slice of Twice Baked Cake
A Final Word from My Heart to Your Kitchen
There’s something truly special about twice baked cake. It’s a dessert that evokes a sense of nostalgia, comfort, and pure joy. As you take a bite of that warm, gooey goodness, you’re transported to a place of pure dessert bliss.
So go on, give this recipe a try! I promise, you won’t be disappointed. And when you do, be sure to share your experience in the comments below. I love hearing from my fellow baking enthusiasts!
