Cream Filled Cake Bars Recipes

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

WHITE LAYER CAKE WITH WHIPPED CREAM FROSTING AND STRAWBERRY FILLING

Steps:

• Rough-chop 1½ pounds (about 3 cups) strawberries.
• Halve the remaining 1 pound of strawberries and reserve for the topping.
• In a large saucepan, whisk together the water and cornstarch until smooth.
• Add strawberries, sugar, and salt; stir well.
• Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
• Continue cooking and stirring the mixture until thickened, about 15 minutes.
• Remove from heat.
• Add lemon juice and stir well.
• If desired, add red food coloring; stir well.
• Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
• Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
• Add the whipped cream and whisk, on low speed, until fully incorporated.
• Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
• Keep refrigerated in an airtight container up to 24 hours
• Adjust the oven rack to lower-middle position and preheat oven to 325°F.
• Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
• Sift the flour into a large mixing bowl; set aside.
• Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
• With the mixer running, add egg whites, one at a time.
• Add vanilla and almond extracts and mix 30 seconds.
• Scrape down the bowl and paddle.
• Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
• Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
• Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean - with just a few crumbs attached.
• Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
• If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.
• If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.
• Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch "barricade" of frosting around the edge to keep the filling from leaking out.
• Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting "barricade".
• Add the next layer of cake and add the filling and frosting as before.
• After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
• For the top of the cake, arrange halved strawberries as desired.
• Refrigerate until ready to serve and serve within 6 hours.

PUMPKIN BARS WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
• Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
• Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
• Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

CREAM FILLED LEMON BUNDT CAKE

Steps:

• In a small bowl, combine cream cheese, sugar, lemon zest and juice until smooth. Fill a zip-top bag with filling.
• Heat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.
• Cream butter, add eggs one at a time mixing after each addition.
• Add cake mix and apricot nectar and stir until combined and fluffy about 2 minutes.
• Spoon half the cake batter into the prepared bundt pan.
• Snip the end off the zip-top bag that's loaded with filling mixture.
• Squeeze the filling in a channel in the center of the cake batter in a bundt pan.
• Top with remaining half of cake batter. Smooth top flat.
• Bake for 50 to 55 minutes at 350 degrees. Test with a wooden pick.
• Cool on a wire rack 30 to 45 minutes before inverting on a serving tray.
• With a whisk, stir 1 cup confectioner sugar, 1 tablespoon lemon juice and 1 tablespoon apricot nectar. (Add more apricot nectar one teaspoon at a time if glaze is too thick.)
• Drizzle glaze over cooled cake.

CREAM-FILLED CAKE BARS

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs. Pour into two greased 13x9-in. baking pans. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks., For filling, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In another bowl, cream the shortening, butter and sugar. Add the cooled milk mixture and vanilla; beat until smooth and fluffy, about 5 minutes. Spread evenly over cakes. Cover and refrigerate for 1 hour., For frosting, in a large saucepan, combine the sugars, butter and milk. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat. Add chocolate chips and vanilla; stir until chips are melted. Transfer to a large bowl; cool to room temperature. Beat on medium speed until light and fluffy. Spread over filling. Cut into bars.

CREAM CHEESE-LEMON-BLUEBERRY BARS RECIPE

Steps:

• Heat oven to 350°F.
• Mix dry cake mix, dressing and 1 egg until well blended; press firmly onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese in small bowl with mixer until creamy. Add remaining eggs, sugar and juice; mix well. Pour over crust.
• Bake 35 to 40 min. or until center is almost set and edges are lightly browned. Cool. Top with the pie filling. Refrigerate at least 3 hours.

ITALIAN CREAM-FILLED CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.