This light and fluffy cake is made with fizzy Dr. Pepper, oatmeal, and warming spices like allspice, nutmeg, and cinnamon. This decadent dessert has a layer of vanilla whipped cream in between the two cakes and is topped with cream cheese frosting, toasted coconut flakes, and a drizzle of Mexican chocolate ganache.
This light and fluffy cake is made with fizzy Dr. Pepper, oatmeal, and warming spices like allspice, nutmeg, and cinnamon. This decadent dessert has a layer of vanilla whipped cream in between the two cakes and is topped with cream cheese frosting, toasted coconut flakes, and a drizzle of Mexican chocolate ganache.
Productos1 PersonaTiempo de preparación50 minsTiempo de cocción1 hr 30 minsTiempo Total2 hrs 20 mins
1tazarolled oats
1tazaDr. Pepper
1paloroom temperature unsalted butter
1tazadark brown sugar
2lroom temperature eggs
½cucharillaall purpose flour
1cucharillabaking soda
¼cucharillateaspoon salt
⅛cucharillaallspice
1
Preheat the oven to 325°F.
2
Place the rolled oats in a bowl and add the Dr. Pepper. Let the oats soak for 10 minutes so that they’re rehydrated and soft.
3
Make the cake batter: in a stand mixer fitted with a paddle attachment, beat together the butter with the brown and granulated sugars. Mix until well incorporated, about 3 minutes. Add the eggs, working one at a time until each egg is mixed in. Add the vanilla extract and beat the batter on high for 5 minutes until the volume has doubled (this step will make for a nice, fluffy cake.) While the batter is mixing, sift together the flour, baking soda, spices, and salt. After the 5 minutes of mixing, slowly fold in the flour mixture, then add the Dr. Pepper–oatmeal mixture (the entire contents) and mix until just combined.
4
Split the batter evenly between two 9-inch round greased (or nonstick-sprayed) cake pans fitted with a piece of parchment paper on the bottom. Smooth out the top of both cakes. Place in the oven and bake for 50 to 60 minutes until golden brown and the top springs back slightly when pressed. Check the cakes with a toothpick or with a thermometer. The cake will be done when the toothpick is clean or the center of the cake is 210°F.
5
While the cake is baking, evenly spread out the coconut on a baking sheet. Place in the oven for 10 minutes or until the coconut is golden brown. Remove the coconut to a plate or bowl and set aside.
6
When the cake is done, transfer to a wire rack and let cool in the pan for 10 minutes. Turn out cakes onto a wire rack and let cool completely, about 30 minutes.
Ingredientes
1tazarolled oats
1tazaDr. Pepper
1paloroom temperature unsalted butter
1tazadark brown sugar
2lroom temperature eggs
½cucharillaall purpose flour
1cucharillabaking soda
¼cucharillateaspoon salt
⅛cucharillaallspice
Instrucciones
1
Preheat the oven to 325°F.
2
Place the rolled oats in a bowl and add the Dr. Pepper. Let the oats soak for 10 minutes so that they’re rehydrated and soft.
3
Make the cake batter: in a stand mixer fitted with a paddle attachment, beat together the butter with the brown and granulated sugars. Mix until well incorporated, about 3 minutes. Add the eggs, working one at a time until each egg is mixed in. Add the vanilla extract and beat the batter on high for 5 minutes until the volume has doubled (this step will make for a nice, fluffy cake.) While the batter is mixing, sift together the flour, baking soda, spices, and salt. After the 5 minutes of mixing, slowly fold in the flour mixture, then add the Dr. Pepper–oatmeal mixture (the entire contents) and mix until just combined.
4
Split the batter evenly between two 9-inch round greased (or nonstick-sprayed) cake pans fitted with a piece of parchment paper on the bottom. Smooth out the top of both cakes. Place in the oven and bake for 50 to 60 minutes until golden brown and the top springs back slightly when pressed. Check the cakes with a toothpick or with a thermometer. The cake will be done when the toothpick is clean or the center of the cake is 210°F.
5
While the cake is baking, evenly spread out the coconut on a baking sheet. Place in the oven for 10 minutes or until the coconut is golden brown. Remove the coconut to a plate or bowl and set aside.
6
When the cake is done, transfer to a wire rack and let cool in the pan for 10 minutes. Turn out cakes onto a wire rack and let cool completely, about 30 minutes.
Lo siento, debes estar conectado para publicar un comentario.
Gestionar el consentimiento de las cookies
Para ofrecer las mejores experiencias, utilizamos tecnologías como las cookies para almacenar y/o acceder a la información del dispositivo. El consentimiento de estas tecnologías nos permitirá procesar datos como el comportamiento de navegación o las identificaciones únicas en este sitio. No consentir o retirar el consentimiento, puede afectar negativamente a ciertas características y funciones.
Funcional
Siempre activo
El almacenamiento o acceso técnico es estrictamente necesario para el propósito legítimo de permitir el uso de un servicio específico explícitamente solicitado por el abonado o usuario, o con el único propósito de llevar a cabo la transmisión de una comunicación a través de una red de comunicaciones electrónicas.
Preferencias
El almacenamiento o acceso técnico es necesario para la finalidad legítima de almacenar preferencias no solicitadas por el abonado o usuario.
Estadísticas
El almacenamiento o acceso técnico que es utilizado exclusivamente con fines estadísticos.El almacenamiento o acceso técnico que se utiliza exclusivamente con fines estadísticos anónimos. Sin un requerimiento, el cumplimiento voluntario por parte de tu Proveedor de servicios de Internet, o los registros adicionales de un tercero, la información almacenada o recuperada sólo para este propósito no se puede utilizar para identificarte.
Marketing
El almacenamiento o acceso técnico es necesario para crear perfiles de usuario para enviar publicidad, o para rastrear al usuario en una web o en varias web con fines de marketing similares.
