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Does anyone know what kind of recipe Buddy uses on cake boss. I recall him saying it has cream cheese in it. I would like to try a recipe like that if anyone has one.

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THIS IS THE ACTUAL CAKE BOSS RECIPE. i didn't see one with cream cheese. hope it helps!

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt


1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

5. Pour into two greased and floured 8" round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.
I found this one with the Cream Cheese.....NOt the Boss's Cake but one like he uses. Can even make it Chocolate.



INGREDIENTS

Butter (337.5 g / 1 1/2 cups)
Cream Cheese (225 g / 1 bar)
White Sugar (565 g / 3 cups)
Eggs (375 g / 6 pcs)
Vanilla Extract (1 tsp)
All-Purpose Flour (340 g / 3 cups)
Salt (1 tsp)
Rum (3 tbsps)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and line two 8″ round pans.
2. Cream butter and cream cheese together until smooth.
3. Add sugar until light and fluffy (about 5 mins)
4. Add eggs one at a time to creamed mixture, beating well until combined. Mix in vanilla.
5. Combine the flour and salt and sift together. With the mixer on low speed, add the dry ingredients to the creamed mixture in two additions, mixing until just combined.
6. Pour into the prepared tins and bake until golden and tester comes out almost clean (just a few crumbs attached). This will take about an hour or more.

*Note: If you want to make this a chocolate cream cheese pound cake, simply replace 65g of flour with 65g of cocoa powder.
that is great thank you, maybe we can get these in the recipe section.

melissa pappalardo said:
I found this one with the Cream Cheese.....NOt the Boss's Cake but one like he uses. Can even make it Chocolate.



INGREDIENTS

Butter (337.5 g / 1 1/2 cups)
Cream Cheese (225 g / 1 bar)
White Sugar (565 g / 3 cups)
Eggs (375 g / 6 pcs)
Vanilla Extract (1 tsp)
All-Purpose Flour (340 g / 3 cups)
Salt (1 tsp)
Rum (3 tbsps)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and line two 8″ round pans.
2. Cream butter and cream cheese together until smooth.
3. Add sugar until light and fluffy (about 5 mins)
4. Add eggs one at a time to creamed mixture, beating well until combined. Mix in vanilla.
5. Combine the flour and salt and sift together. With the mixer on low speed, add the dry ingredients to the creamed mixture in two additions, mixing until just combined.
6. Pour into the prepared tins and bake until golden and tester comes out almost clean (just a few crumbs attached). This will take about an hour or more.

*Note: If you want to make this a chocolate cream cheese pound cake, simply replace 65g of flour with 65g of cocoa powder.
I made the cream cheese one for my sons party today and it was amazing. I used chocolate and everyone raved about it. I hope you got to try it. I will definately use this in the future.
OK I am testing it out right now the cupcakes are in the oven
Yes that makes a lot of sense, anyways the cream cheese pound cake is excellent. it is a must try.

Sherry Qualls said:
someone told me once that in "sponge" is an old cakers term that could mean any cake...the cake itself was called the sponge, regardless of the recipe and is not necessarily a sponge cake recipe. I know cake boss often refers to his cake as sponge and I am thinking this is what he just calls the cake, I can't imagine he makes ONLY sponge cakes.
Would either of these recipes hold up to sculpting a cake or making a tiered cake from?
If you follow it exactly it WILL hold up. It was dense like a pound cake. I only made it in Choc. I used the cream cheese recipe. It was delicious. And I totally agree with "the boss" not only using sponge. I didn't know that cake fact. See you learn something everyday!
ok today I am trying the first one, man Im going to be one plump baker lol.
Meghan, how did the cupcakes come out????
I think it would be great as a sheet cake but it rose a ton and I had to cut the tops off the cuppies to get them out of the pan lol. So ya not so great but the cake tasted great and was Spongy. Then I tried the scratch vanilla out of hello cupcake and it's ok, I think my search continues. I can make wasc fine but I want scratch vanilla and I am having a hard time finding one I like.

melissa pappalardo said:
Meghan, how did the cupcakes come out????
I wasnt sure if you were just looking for a scratch cake recipe or if a scratch cupcake recipe would work. I tried this one and they came out great. There is even a tutorial on cakejournal.com that tells you how to get a dome on the cuppies with this recipe. Mine came out well, with a nice beautiful dome and delicious, but it had the texture of cake to me... instead of a nice light cupcake. But good luck and enjoy.
http://www.joyofbaking.com/VanillaCupcakes.html

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