If you’re looking for Pake Recipes then you are on the right blog. I have shared 4 Best Pake Recipes which you’ll enjoy much, I’m sure. Pake Cake is a quick and delicious taste dessert that can be made at home. Let’s make your own home-cooked Pake Cake and beat the bakers!
Pake Cake Recipe With Cream Pie
Preparation Time: 20 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 5 Minutes
Type: Dessert Cuisine: American Yield: 12 Serving
Keyword: Pake Cake Recipe With Cream Pie
Ingredients
For The Cake:
- 3/4 cup King Arthur Unbleached Cake Flour, Recommended
- 1 cup sugar
- 1 1/4 tsp Davis Baking Powder, Recommended
- 1/2 cup all-purpose flour
- 1/2 cup cool unsalted butter
- 1/4 tsp salt
- 1/2 cup milk
- 2 large eggs
- 2 tsp vanilla extract
Cream Filling:
- 1/2 cup milk
- 1/2 cup whipping cream
- 3 large egg yolks
- 1/2 vanilla bean
- 1 1/2 Tbsp cornstarch
- 3 Tbsp sugar
- 2 Tbsp unsalted butter
Ganache Glaze:
- 4 oz chopped Baker’s Bittersweet Chocolate, Recommended
- 1/2 cup whipping cream
- 1 Tbsp corn syrup
- 1 Tbsp vegetable oil
Directions
Preheat the oven to 325 F (162 C). Grease the bottom of a 9-inch cake pan. Line the pan’s bottom with parchment paper, then dust the edges of the cake pan with flour.
Mix your sugar mixture, cake, and pastry flours, and flours for all purposes baking powder along with salt in a big bowl, or in the mixer bowl equipped with a paddle attachment. Using your pastry cutter, cut in the butter until the flour is coarse and crumbly.
Combine the milk, eggs, and vanilla in a separate bowl. Mix this with the flour mixture, and mix with electric beaters (or using a mixer) at a low speed, then gradually increase speed to medium and continue beating until the batter becomes pale and thick, anywhere from 3 to 5 minutes.
The batter should be poured into the pan and then tap against the counter to eliminate any large air bubbles. Bake the cake for around 35 minutes, or until an inserted tester in the middle of the cake is clean. The cake will cool for 30 minutes in the pan, and then turn it over to cool completely.
Prepare the pastry cream while the cake is baking. The cream and milk are heated in a small saucepot along with scraped seeds of the vanilla bean until it is just beginning to simmer. Mix the egg yolks with the cornstarch and sugar and set aside an additional bowl filled with butter, and the strainer placed over it.
While whisking, slowly pour the heated cream into the egg mixture. Return the entire mixture to the pot and whisk continuously on medium heat for about 2 minutes, or until it becomes glossy and thick. Pour the mixture of the sieve over the butter and stir until it is melted. Place a piece of plastic wrap directly on the cream filling, allow it to cool to room temperature, and then chill until you are ready to fill.
Heat the cream to a simmer for the ganache glaze, then pour it over the chopped chocolate. Stir slowly until the chocolate is completely melted, then add the corn syrup and oil. Let it cool to room temp prior to making use of it.
To put it together, cut the cooled cake in half horizontally. Place the cake’s bottom layer onto an apron. The chilled filling should be spread evenly throughout the top layer of the cake. Add another cake layer on top. Top with another cake layer.
Pour the cool (but still liquid) glaze of ganache on the top layer and make sure it is covering the cake’s top evenly, but not on the side. The cake should be chilled until the cake is ready to serve.
You can check my “4 Best Aunt Jemima Cornbread Recipe” if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 12 Calories: 325 | Total Fat 17.1g – 22% | Saturated Fat 10.1g – 51% | Cholesterol 70mg – 23% | Sodium 156mg – 7% | Total Carbohydrate 39.9g – 15% | Dietary Fiber 0.5g – 2% | Total Sugars 25.4g | Protein 4.5g | Vitamin D 10mcg – 48% | Calcium 79g – 6% | Iron 1mg – 6% | Potassium 119mg – 3%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Chinese Pake Cake Recipe
Preparation Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes
Type: Dessert Cuisine: Chinese Yield: 10 Serving
Keyword: Chinese Pake Cake Recipe
Ingredients
- 5 1/2 cups King Arthur All-Purpose Flour, Recommended
- 5 slabs of Chinese brown sugar (Wong Tong)
- 1 cup water
- 1/2 cup white sugar
- 1/3 cup Happy Belly Clover Honey, Recommended
- 2 tablespoons baking powder
- 2 eggs
- 1 cup vegetable oil
Directions
Bring the water to a boil. Cut wong tong in pieces and then add to water. To dissolve, stir the ingredients together. Remove the pan from the heat and stir in the white sugar until it has melted.
Combine the flour and baking powder. Mix honey and oil together and beat in the eggs. Toss in the flour and stir to incorporate.
Add flour to the mixture and mix to combine. Add sugar syrup, and mix until it is smooth. Rest for 1 hour.
Preheat the oven to 350°F. Place cookie sheets on baking parchment.
Scoop the dough onto the cookie sheets, then press it flat (about half an inch in thickness). Cookies are supposed to be 3 inches in width in the traditional way, however, it’s okay to reduce them. Bake between 12 and 15 minutes in preheated oven.
Allow cooling for a few minutes on the cookie sheet before transferring to cooling racks. This recipe makes 20 large cookies.
Note:
1 1/2 cups of brown sugar could be substituted for wong tongs.
You can look at my “4 Best Similar Cracker Barrel Chicken Pot Pie Recipe” If you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 10 Calories: 641 | Total Fat 23.4g – 30% | Saturated Fat 4.7g – 23% | Cholesterol 33mg – 11% | Sodium 26mg – 1% | Total Carbohydrate 101.7g – 37% | Dietary Fiber 2g – 7% | Total Sugars 47.7g | Protein 8.3g | Vitamin D 3mcg – 15% | Calcium 170g – 13% | Iron 4mg – 21% | Potassium 433mg – 9%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Pecan Pake Cake Recipe
If you like pecan pie, you’ll fall in love with this easy Pecan Pie Cake! This is a cake made from scratch with sugary pecans within. Serve it with Ice cream!
Preparation Time: 15 Minutes Cook Time: 1 Hour 5 Minutes Total Time: 1 Hour 20 Minutes
Type: Dessert Cuisine: American Yield: 12 Serving
Keyword: Pecan Pake Cake Recipe
Ingredients
First Cake Layer:
- 1 1/2 cup King Arthur All-Purpose Flour, Recommended
- 2 teaspoons baking powder
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2/3 cup sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
Second Cake Layer:
- 1 large egg
- 1/4 cup butter melted
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup Wholesome Sweeteners Corn Syrup, Recommended
Directions
Preheat the oven to 325 degrees. Cover an ovenproof 8×8 sheet using cooking spray.
A bowl is used to mix together the baking powder, flour, and salt. Reserve 1/3 of the cup (for the second part of the cake).
In a separate bowl, mix together the sugar, egg, vanilla, oil, and egg. Mix thoroughly.
Scrape down the sides of the bowl as needed as you alternately add the flour and milk.
Add 1 cup of chopped pecans.
Place the cake batter in the pan. Bake for 20 minutes.
In a smaller bowl, mix together the 1/3 cup flour mix, melted butter eggs, sugar, milk as well as corn syrup. Mix thoroughly.
Spread this mix as evenly as you can on the cakes after they’ve been baking for at least 20 minutes. It will sink to at the base, but ….that’s good! You can trust the process.
Bake for another about 45 mins or till the middle of the cake is fully set.
Serve the cake warm and topped with vanilla ice cream or whipping cream.
Tips
In a way, it’s like the dump cake in some ways. It’s completely made homemade, simple to prepare, and is best served in the form of a bowl with ice cream.
For the majority of cases, you can get a feel for the cake’s center and it will spring back. If you insert a toothpick into the middle and it comes out free of any dirt.
The cake’s top should appear slightly puffy with a golden-brown color. It should be firm and not spongy in the middle when you try to touch it.
It’s recommended to keep this cake at room temperature. Make sure that you store it in a covered container and it will be kept for 3 to 4 days at room temperature.
Take a peek at my “3 Best Kirkland Chocolate Chip Cookie Recipe” if you’re interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 12 Calories: 310 | Total Fat 18.7g – 24% | Saturated Fat 3.9g – 19% | Cholesterol 27mg – 9% | Sodium 136mg – 6% | Total Carbohydrate 34.8g – 13% | Dietary Fiber 1.2g – 4% | Total Sugars 15.3g | Protein 3.3g | Vitamin D 4mcg – 21% | Calcium 59g – 5% | Iron 1mg – 6% | Potassium 142mg – 3%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Pake Cake Recipe With Cherry Pie Filling
It is a cake with a cherry flavor decorated with a filling made of cherry pie and decorated with graham cracker buttercream.
Preparation Time: 20 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 5 Minutes
Type: Dessert Cuisine: American Yield: 12 Serving
Keyword: Pake Cake Recipe With Cherry Pie Filling
Ingredients
Cake batter:
- 2 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 1 jar of cherry juice
- 6 egg whites
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp almond extract
- 3 cups Swans Down Cake Flour, Recommended
- 1 jar (10z) maraschino cherries, roughly chopped and divided in half
- 1/2 tsp salt
- 1 tbsp baking powder
- Red food coloring
Buttercream:
- 1 tsp vanilla extract
- 2 cups unsalted butter, room temperature
- 4 1/2 cups confectioner’s sugar
- 2-3 drops of graham cracker flavoring
- 2 cups cherry pie filling
- 1/4 cup cherry jam
- Brown, yellow and red food coloring
Directions
Bake the cake:
Using an electric mixer, whip the sugar and butter until pale and fluffy. Then, measure the juice of the cherry from the maraschino cherries. Include enough liquid to make it up approximately 2/3 cups. Add this to the butter mixture together with egg whites, vanilla extract, milk, almond extract, vegetable oil, and half of the maraschino cherries chopped.
Separately in a bowl mix baking powder, flour as well as salt. Mix it up with the wet ingredients until everything is completely combined. Stir in a few drops of red food coloring until well combined. Make sure you don’t overmix.
Divide the batter among three floured and grease 6 in round pans. Cook at 350F for 30 to 40 minutes or until a skewer inserted into the center is clear. Allow the cake to cool completely before serving.
Make the buttercream:
Using an electric mixer, soften the butter until it is smooth. Add the vanilla extract as well as Graham cracker flavoring and mix thoroughly. Add the confectioner’s granules one cup at one time, mixing each addition. Beat for 3-4 minutes until it becomes light and fluffy.
Put the buttercream portion of 1 cup in an empty bowl. Along with the cherry jam, add a few drops of red food coloring. Make a thorough mix.
Make the rest of the buttercream as a pie dough coloring using two drops of food coloring, and 1 drop of food coloring in yellow.
Assembly:
Make use of a serrated knife to remove the rounded tops and the browned bottoms of all cakes. Carve a crater in the middle on one of the cakes. This is the top layer and will be used to hold all the filling for the pie.
The cakes should be stacked and place the red buttercream in between each layer. Be sure that the red buttercream isn’t sticking through the edges of your cake.
Cover the entirety of the cake (except for the inside of the crater) with the form of a light layer of beige buttercream. Cover the interior of the crater with the remainder of the red buttercream. Then the cake is chilled in the refrigerator for 20 mins.
The entire cake (except for the inside of the crater) with a dense and generous layer of beige. Use a cake spoon to smooth out the edges and sides.
Fill the crater with cherries pie filling. Try to limit the quantity of “sauce” and scoop only the cherry pieces in the cakes.
Pour the remaining beige buttercream into a piping bag with a large rectangular pipe tip. Pipe long strips over the cherry filling, being sure that you extend the buttercream across the entire crater. only begin and stop when the piping tip is in touch with the cake. Making an extended, continuous movement and applying a constant force on the bag will create the smoothest lines. Pipe both vertically and horizontally for a look that resembles a lattice of pie.
Put the remaining buttercream into a second pipette bag with an oversized star-shaped piping tip. Pipe dollops of the buttercream along the edges of the cake making an ice cream pie.
Slice and then enjoy!
Have a peek at my “4 Best Herbalife Donut Recipe” if you are interested.
Nutrition Information
Amount per serving And % Daily Values
Serving: 12 Calories: 770 | Total Fat 20.8g – 27% | Saturated Fat 10.9g – 55% | Cholesterol 42mg – 14% | Sodium 248mg – 11% | Total Carbohydrate 146.7g – 53% | Dietary Fiber 1.3g – 5% | Total Sugars 118.4g | Protein 6g | Vitamin D 11mcg – 53% | Calcium 33g – 3% | Iron 2mg – 9% | Potassium 120mg – 3%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Conclusion
So, here you have Pake recipes right in front of y. All you have to do is gather the ingredients and get started on making. These Pake Recipes are perfect for special occasions like Valentine’s Day, Easter, Mother’s Day, or Christmas and are guaranteed to be popular with your family and friends. The cake should be baked yourself and revel in the delicious taste. If you’re a huge lover of my recipe or have any suggestions, contact me in the comments section.
