Cranberry Splash Bundt Cake

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Pure delight brought to you with my Cranberry Splash Bundt Cake…this cake is incredibly moist and so yummy! Did I mention the cream cheese icing? :)   2016-05-22-8032

Right off the bat I’m just going to say what many of you may be thinking – Cranberry Splash? Yes I used Cranberry Splash Sierra Mist in this cake and am I glad I did. Of course you could use any brand of pop/soda you want.

This Cranberry Splash Cake brings you the flavor of cocoa and just a hint of something special under a layer of delicious cream cheese icing! The soda/pop is the secret ingredient that really turns the cake into something special.

Have no worries the flavor of cranberry does not overwhelm the cake! Instead you have an incredibly moist cake that’s a nice change of pace. :)

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You’re going to notice the batter is a little thin. Don’t let that scare you.

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When making a bundt cake always let it cool for a while before trying to get it out of the pan, about 20 minutes. It will naturally pull in a bit as it cools.

This is normal and this is what you want. It makes it so much easier to invert the cake on to a cake stand or plate.

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For the icing I just had to go with a cream cheese icing. You can use any kind of icing you want, you could even make the icing with more Cranberry Splash soda.

But I have to say the cream cheese icing was perfect on this cake! Of course a few sprinkles are always a nice touch…just saying.

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Cranberry Splash Bundt Cake         

Ingredients:                          2016-05-22-8032

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter

3 tablespoons cocoa powder

1 cup Cranberry Splash Sierra Mist

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla

Cream Cheese Glaze:

1 1/2 cups powdered sugar

4 tablespoons butter, melted

2 ounces cream cheese, softened

2-4 tablespoons milk

1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Generously grease bundt pan.

2. In a large bowl whisk the flour, sugar, baking soda and salt. In a small saucepan, combine Sierra Mist, butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, mixing just until moistened.

3. In a small bowl mix eggs, buttermilk and vanilla until blended; add to flour mixture mixing until totally incorporated.

4. Transfer to prepared bundt pan. Bake for about 40 minutes or until a toothpick comes out clean.

5. Allow to cool in pan for at least 20 minutes; this will allow the cake to pull back a little bit and allow it to be flipped out of the pan a little easier.

6. Allow cake to cool completely. Turn upside down onto serving platter.

7. In a medium bowl using a stand mixer or handheld mixer mix cream cheese glaze ingredients on low speed until smooth, no lumps. If glaze is too thick add additional milk 1 teaspoon at a time, until you reach your desired consistency.

8. Once cake is completely cool, pour a generous band of icing along the top and allow it to slide down the cake. Allow the cake to sit until the icing is fully set and no longer tacky or hardened on the outside.

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Salted Caramel Hazelnut Sheet Cake

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This Salted Caramel Hazelnut Sheet Cake is an easy and delicious version of an all-time favorite cake!2014-10-31_3510 Salted Caramel Hazelnut Sheet Cake

This Salted Caramel Hazelnut Sheet Cake makes a wonderful dessert when you want a dessert a little on the lighter side, but you still want something really good!

After playing around with several different varieties for my family and friends, I have a new found appreciation for traditional sheet cakes! Until recently, I really didn’t know how wonderful a good classic sheet cake could be. Now I get why sheet cakes have long been a part of Southern hospitality and friendliness! :)

When making this sheet cake I decided to add a fun little spin to my cake. Today I went for the delicious flavor of Salted Caramel Hazelnut AND there’s even some COCOA in the spread! Yum!

It’s so nice to have a few lighter desserts in your recipe collection that you know will deliver on flavor, but won’t be too heavy.

Hope you enjoy!

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Here’s a full view of a piece of this cake. I just think this cake is so welcoming – hope you guys think so too!

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Here’s your secret ingredient my friends – Salted Caramel Hazelnut Spread! If you haven’t seen this stuff yet it’s on the shelf by the peanut butters, nut spreads and such.

This stuff is SO good! What a wonderful surprise!

No that’s not me. That’s one of my boys. :)

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For the garnish on this cake I like a few bigger chunks of chopped candy around the outside rim, and then a few handfuls of finely chopped candy bars for the middle. A few fun size chopped Twix bars were perfect here!

The cake will be wonderful with or without the chopped Twix bars on top. Of course they’re completely optional!

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Salted Caramel Hazelnut Sheet Cake

Ingredients:                                            2014-10-31_3510 Salted Caramel Hazelnut Sheet Cake

2 cups all-purpose flour

1 3/4 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 cup butter

1 cup water

1/2 cup Salted Caramel Hazelnut Spread

2 large eggs, slightly beaten

1 teaspoon vanilla

1/2 cup buttermilk

Twix bars – coarsely chop 1/2, finely chop 1/2; set aside for later (you won’t need many this is used for garnish only)

Salted Caramel Hazelnut Icing:

1/2 cup butter

1/3 cup Salted Caramel Hazelnut Spread

1/3 cup plus 1 tablespoon milk

16-ounces powdered sugar

1 teaspoon vanilla extract

Directions:

1. Spray a 15-in. x 10-in. x 1-in. baking pan with cooking spray. You will want to make sure it’s at least 1 inch deep. Heat oven to 350 degrees F.

2. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. Combine butter, water and salted caramel hazelnut spread in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside.

3. Combine eggs, vanilla and buttermilk; add to salted caramel hazelnut mixture. Spread into greased pan. Bake at 350 degrees for 15 to 20 minutes, or until cake springs back when gently touched.

4. Prepare salted caramel hazelnut topping. Combine butter, salted caramel hazelnut spread and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to desired spreading consistency.  Spread salted caramel hazelnut icing over warm cake. Garnish with chopped Twix bars, if desired.

Makes 15-20 servings

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Hot Cocoa 3 Musketeers Cupcakes

Hot Cocoa Cupcakes Close Up

Megamommy.com

So a couple of weeks ago, I was in Target checking out the seasonal section of course, and I saw Hot Cocoa Flavor 3 Musketeers, sounds yummy right?

Of course they are delicious! :)

You know how some people just gravitate towards anything super chocolaty? I think we all have at least one of those people in our lives. For me it’s my youngest son. If It’s chocolaty, rich and/or gooey he loves it!

I knew right away what I was going to do with these little delights. I just had to make him some yummy chocolaty cupcakes.

With all the wonderful food bloggers out there, I’m sure there are a million bloggers that have done exactly what I’m doing here. But oh well, what’s a girl to do? I just wanted to make a simple & delicious dessert for my son.

Megamommy.com

Here are most of your basic cupcakes ingredients. Sorry I forgot a few. If you can’t find the Kemp’s Hot Chocolate Flavored milk don’t sweat it, either use regular chocolate milk, or even water like it calls for on the back of the cake mix.

Hot Cocoa 3 Musketeers Cupcakes

Ingredients: 1 Devil’s Food Cake Mix – any brand will do, I used Betty Crocker Chocolate Flavored Milk, if available, if not use any chocolate milk or water – use amount called for on the back of the cake mix Vegetable Oil – amount called for on back of cake mix package Eggs – called for on back of cake mix package Chocolate Marshmallow Buttercream Frosting: 2 cups butter, softened 2 1/2 cups confectioner’s sugar 1 (13 ounce jar) marshmallow cream 1 packet dry hot chocolate mix, any variety Directions: 1. Preheat oven to 350 degrees F. Line two muffins pans with about 20 liners. Usually, I get about 20, but it does vary. Set mixture aside. 2. Prepare the cake mix according to package directions, using Hot Chocolate Flavored Milk in place of water, if desired. 3. Pour small amount of batter into each of the muffin cups, filling just the bottom. Place one unwrapped candy in the center of each muffin cup and finish filling with cake batter. Divide the batter evenly among the muffin cups, filling about 2/3 full. 4. Bake for approx. 17-21 minutes or until toothpick inserted in the center comes out clean. Cool the cupcakes completely. 5. While cupcakes are cooling, cream butter in a mixing bowl with an electric mixer or stand mixer until butter is soft and fluffy. Gradually beat in confectioners’ sugar, about 1/2 cup at a time; beat in packet of dry hot chocolate mix. Gently fold the marshmallow creme into the frosting until thoroughly incorporated. The chocolate flavor of this frosting is very light; that was my goal for these cupcakes. Feel free to go as heavy as you want to. 6. Pipe or spread the frosting onto cooled cupcakes. Garnish with marshmallow bits. You may need to press some of the marshmallow bits in a little to get them to cling to the top of the cupcake. Don’t push too hard or they will sink deep into the buttercream frosting. Store cupcakes in airtight containers at room temperature or in the fridge.

 These cupcakes were very good! Sometimes the flavors of the seasonal candies are kind of strange. No worries, the flavor of the Hot Cocoa and Marshmallow 3 Musketeers is not that different than a regular 3 Musketeers, so you’re safe there.

If someone in your house doesn’t really care for marshmallows, you can always garnish these with just a piece of Fun Size 3 Musketeers on top. The opposite is true as well, if you have someone that loves marshmallows simply add some of the marshmallow bits to your batter as well.

I hope you enjoy this simple delicious recipe as much as we did. :)

 Megamommy ѽ

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