High Protein Caramel Cake Recipe Having a Chocolate Cream Cheese Filling

 

Carrot Cake Recipe with Cream Cheese Frosting

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WOW! Chocolate Chip Banana Loaf Cake with Caramel Cream Cheese Condensed Milk Buttercream AMAZING!

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Chocolate Bunt Cake with Cream Cheese Filling

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Salted Caramel Frosting

Video taken from the channel: TatyanasEverydayFood


 

How to make Self filled Chocolate Cream Cheese Cupcake cake recipe for

Video taken from the channel: 3MinuteTV


 

Amazing Caramel Cake Recipe

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CHOCOLATE CHEESECAKE CAKE | Recipe | Dessert | Baking Cherry

Video taken from the channel: Baking Cherry


 

Cream Cheese Icing Protein Treats by Nutracelle

Video taken from the channel: Protein Treats


 

WOW! Chocolate Chip Banana Loaf Cake with Caramel Cream Cheese Condensed Milk Buttercream AMAZING!

Video taken from the channel: Cupcake Savvy’s Kitchen


 

Chocolate Bunt Cake with Cream Cheese Filling

Video taken from the channel: My Sweet Ambitions


 

Salted Caramel Frosting

Video taken from the channel: TatyanasEverydayFood


 

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Video taken from the channel: 3MinuteTV


 

Amazing Caramel Cake Recipe

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CHOCOLATE CHEESECAKE CAKE | Recipe | Dessert | Baking Cherry

Video taken from the channel: Baking Cherry


Prepare a third bowl for the cream cheese filling by mixing the wet ingredients (egg, chocolate yogurt, and chocolate milk) and set aside. Do not add the cream cheese at this time. Add the wet ingredients for the cake (caramel yogurt, eggs, egg whites, milk of choice and extract) in.

Caramel is a natural partner for apple or chocolate cakes and is also delicious with most any butter cake. Use this caramel-cream cheese filling (second from the top on the right) in our Caramel. Place 1 layer on a cake plate. Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved.

Cook (without stirring) until a candy thermometer registers 238°. Variations. Salted caramel cake recipe– Add some sea salt, when you are making the icing and use that.; Caramel poke cake– Bake the chocolate cake, as per the recipe below, in a rectangle cake pan (Dimensions: 13×9).Allow it to completely cool down.

Poke holes with a bubble tea straw. Pour caramel sauce all over the cake. Preheat oven to 350° F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated.

In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake.

Drizzle. Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined. Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top.

Level the cakes with a cake leveler to assure perfect stacking of the cake layers. Place the bottom layer on a cake plate. Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer.

Top with the second leveled layer and repeat the process. Lastly, top with the third layer. Creamy Caramel Filling for Cakes Tarts Desserts. This creamy caramel filling is luxury on its own with a melt in the mouth velvet texture.

This simple, easy and effortless recipe takes no more than 15 minutes to make and will have you using it as caramel cake fillings, caramel tart fillings, caramel pie filling, macaron, cookies or cupcakes. Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice. Pour the chocolate chips into a medium microwave-safe bowl.

Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.

List of related literature:

CHOCOLATE CHEESECAKE: Add 4 tablespoons unsweetened cocoa powder and ¼ teaspoon salt.

“Keto Friendly Recipes: Easy Keto for Busy People” by Jennifer Marie Garza
from Keto Friendly Recipes: Easy Keto for Busy People
by Jennifer Marie Garza
HMH Books, 2019

Make the cheesecake filling: In a large bowl, mix together the cream cheese, heavy cream, eggs, and sweeteners until creamy and well blended.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

FOR THE CHOCOLATE PASTRY CREAM FILLING: Beat the egg yolks, sugar, cornstarch, and vanilla together with a whisk.

“Jacques Pépin New Complete Techniques” by Jacques Pépin
from Jacques Pépin New Complete Techniques
by Jacques Pépin
Black Dog & Leventhal Publishers, 2012

CHOCOLATE–PEANUT BUTTER CHEESECAKE An incredibly rich cake fit for a serious sweet tooth: Substitute 1 cup smooth peanut butter for 8 ounces of the cream cheese; combine the cream cheese, peanut butter, and sugar as directed.

“How to Bake Everything: Simple Recipes for the Best Baking” by Mark Bittman
from How to Bake Everything: Simple Recipes for the Best Baking
by Mark Bittman
HMH Books, 2016

MAKE THE CREAM CHEESE FILLING In a small bowl, whisk 1 tablespoon/15 ml/0.5 ounce/ 15 grams of the egg white, the vanilla, almond extract, orange zest, and salt until evenly combined.

“The Baking Bible” by Rose Levy Beranbaum
from The Baking Bible
by Rose Levy Beranbaum
HMH Books, 2014

Place all the cheesecake ingredients in a mixing bowl: cream cheese, sour cream, softened almond butter, egg yolk, egg, erythritol, cinnamon, almond extract, and optionally a few drops of stevia.

“Keto Slow Cooker & One-Pot Meals: Over 100 Simple & Delicious Low-Carb, Paleo and Primal Recipes for Weight Loss and Better Health” by Martina Slajerova
from Keto Slow Cooker & One-Pot Meals: Over 100 Simple & Delicious Low-Carb, Paleo and Primal Recipes for Weight Loss and Better Health
by Martina Slajerova
Fair Winds Press, 2017

In small bowl, combine chocolate mini pieces, cocoa, Each serving: About 250 calories, 4g protein, 40g carbohydrate, cinnamon, and %3 cup sugar; set aside.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Ground almonds replace flour here, and the sheer quantity of sugar, egg yolk and almond flavouring (I can highly recommend the Amaretto option) make for a cake as suited to snacking as a full-on dessert.

“The Edible Atlas: Around the World in Thirty-Nine Cuisines” by Mina Holland
from The Edible Atlas: Around the World in Thirty-Nine Cuisines
by Mina Holland
Canongate Books, 2014

This recipe will satisfy your craving for the creamy taste of cheesecake-at a fraction of the fat and calories!

“The F-Factor Diet: Discover the Secret to Permanent Weight Loss” by Tanya Zuckerbrot
from The F-Factor Diet: Discover the Secret to Permanent Weight Loss
by Tanya Zuckerbrot
Penguin Publishing Group, 2007

1993 Mousse au Chocolat – Chocolate Mousse 10 portions 1% hours Stage Ingredient Quantity Method 1 chocolate, grated 250g Place into a pan and heat to allow the milk ldl chocolate to dissolve.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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140 comments

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  • Just put my cake in the fridge to set!!! Will update you on how it turns out! EDIT: it turned out amazing!!!!!! The cheesecake part was actually better than a lot of cheesecake I’ve eaten.. I used good quality chocolate, which I believe was key.

  • Hi, can I do this recipe with a baked cheesecake? Would I layer it the same way or would I need some kind of frosting between. Do you even have a baked no crust cheesecake recipe? Thank you.

  • Awesome recipe! I also Love your Chocolate Yoghurt cake! But I was wondering, if you cook them like you first example where their still wobbly and gooey, are they still cooked enough not to make anyone sick?! Thanx a Ton! xoDani

  • Is there any way to make this using French buttercream method instead of American?  also, is it possible to make a French buttercream that is chocolate, but I mean DARK chocolate?

  • I tried making caramel using your recipe and failed for the first time. When sugar water mixture was boiling it had loads of crystals on top.
    Then I tried again using half recipe(caz I didn’t want to waste more sugar) and even this time I had loads of crystals at top but this time the color was changing to amber too so I thought to give it a try. Once the required color was achieved I added cream(after turning of the stove) and mixed well but had crystals. I strained them and then added butter.
    Please tell me where was I wrong.

  • If you add boiling to the egg will it not start to be like a scrambled egg?Kindly reply as I want to make this cake. Looks delicious ��

  • This is such a good recipe! Love it! I like the way he explains things! Very clear and easy to understand! He is my favorite Youtuber for baking! I like easy recipes but this caramel cake recipe seems complicated. I will definitely bake this when I have the time and ready for a challenge recipe. THANK YOU SO MUCH!

  • Hi John, I made this Caramel Cake for my husband’s birthday and everybody at the party totally just loved it. Really thankful to you the way you are so particular about the measurements that things just can’t go wrong. It turned out to be a super moist, absolute indulgence caramel cake. The Swiss meringue caramel sauce buttercream was insanely good. I just can’t wait to try every recipe on your channel. Thanks a ton��

  • Love your recipes and your videos!! Thank you for sharing your talent!! I especially love how you show just what is needed to be done without the long drawn out “what ya did 3 weeks ago and how the family is doing” ect ect.!! I do have one question (please) I am climbing up in age and when I mix by hand, wrist pain strikes…can I use my KitchenAide to do all the mixing? Thank you again for sharing!!….hugs:)

  • I tried making caramel using your recipe and failed for the first time. When sugar water mixture was boiling it had loads of crystals on top.
    Then I tried again using half recipe(caz I didn’t want to waste more sugar) and even this time I had loads of crystals at top but this time the color was changing to amber too so I thought to give it a try. Once the required color was achieved I added cream(after turning of the stove) and mixed well but had crystals. I strained them and then added butter.
    Please tell me where was I wrong.

  • I heard that butter-based cakes become dense after being placed overnight in the fridge, compared to oil-based cakes. Is that the case for this cake too? Or maybe could I substitute oil instead of the butter?

  • I heard that butter-based cakes become dense after being placed overnight in the fridge, compared to oil-based cakes. Is that the case for this cake too? Or maybe could I substitute oil instead of the butter?

  • I just made this cake today and let me tell you IT WAS THE BEST CAKE IVE EVER MADE AND TASTED, you can check it out on my Instagram @meerana_sweets

  • Oh my goodness I want a piece �� that looks delicious, you are just brilliant I love all your videos, where do you buy the caramel please, I’m in USA, thanks for sharing ��

  • i like this youtube this time, cause you’ look more inviting, funny and sincere han the previous videos where you were kinda stiff and stern in ensuring those who watch your videos do the right thing. pros and cons i suppose.. btw love your new kitchen and the kitchen tools. my dream kitchen any time

  • This frosting (I left out the salt) + straight dulce de leche + nilla wafers = awesome.I live in an area where Dulce de Leche is readily available. I just picked up an extra can just in case. The combination is so addicting. This may officially become one of my favorite Christmas cookies

  • When I prep my cake pans I use my used butter wrappers, that I store in my freezer. So easy and I don’t have to measure and cut parchment.

  • Is the cream cheese filling ok for usage as substitute for the cinnamon sugar filling in a cinnamon roll? if it is not, any recipe recommendations? Thank you:) 

  • Yes! A ‘Carrot’ cake recipe. No nuts, no pineapple, no raisins, no coconut. JUST carrots. I KNOW this will be amazing.
    Thank you for this recipe!

  • Love your recipes and your videos!! Thank you for sharing your talent!! I especially love how you show just what is needed to be done without the long drawn out “what ya did 3 weeks ago and how the family is doing” ect ect.!! I do have one question (please) I am climbing up in age and when I mix by hand, wrist pain strikes…can I use my KitchenAide to do all the mixing? Thank you again for sharing!!….hugs:)

  • When you said “cream” for the Caramel? Is it heavy cream? Please I need help lol I am doing this cake for my hubby on his birthday next Tuesday! THANK YOU ������

  • This is the best cheesecake recipe I have ever seen.Thanks for the idea of using hard plastic sheet instead of cake tin because i could never find that type tin in my area

  • Won’t the cake have condensation problem when you put it in the fridge to make it rock hard (before adding darker caramel buttercream) for the stripes? How do we prevent that from happening?

  • Can I fill thick chocolate ganache instead of cream cheese filling? Will it merge with the batter or stay as it is like cheam cheese filling in your video?

  • Hi Dani, to be absolutely safe (if you expect anyone with a weak stomach to be eating it) of course the thorough cooking is best. But eggs are fine when mixed with something else (in this case the cheese) and cooked above 75 degrees celsius. Good luck and enjoy them!

  • Made cheese muffins is always fun to do it,,I also did that with little bit improve..check this out here:
    https://youtu.be/zppG-WjgGDQ

  • Is the cream cheese filling ok for usage as substitute for the cinnamon sugar filling in a cinnamon roll? if it is not, any recipe recommendations? Thank you:) 

  • Hi Tatyana, I really enjoy your videos and recipes, but I wanted to tell you that in Argentina we use dulce de leche alone to frost cakes we never use it in a butrercream

  • Thank you for sharing your recipe. I love the combination of buttercream, caramel and cream cheese. I will definitely do this.,��

  • hi! This recipe looks delicious and easy so I’m gonna try it but one question, how many cupcakes does? I’m asking because in the video shows 12 muffins liners so I’m guessing it does 24 cupcakes or so?

  • Kicking myself for not having food before I scrambled to view this vid. Lol. I really enjoy watching everything and piping skills. ����

  • Awesome recipe! I also Love your Chocolate Yoghurt cake! But I was wondering, if you cook them like you first example where their still wobbly and gooey, are they still cooked enough not to make anyone sick?! Thanx a Ton! xoDani

  • This is such a good recipe! Love it! I like the way he explains things! Very clear and easy to understand! He is my favorite Youtuber for baking! I like easy recipes but this caramel cake recipe seems complicated. I will definitely bake this when I have the time and ready for a challenge recipe. THANK YOU SO MUCH!

  • Great recipe! Batter tasted sweet but when I put it to bake for 40 min on 340 degrees Fahrenheit, it was still raw! Why? How more long should I wait?

  • Your batter was alot more runny than the last recipe I tried which called for 5 eggs and 3 sticks butter just wasn’t as moist as I like I want the perfect recipe so I’m trying your thank you for the tips with the carrots ����

  • Kicking myself for not having food before I scrambled to view this vid. Lol. I really enjoy watching everything and piping skills. ����

  • Hi John, I made this Caramel Cake for my husband’s birthday and everybody at the party totally just loved it. Really thankful to you the way you are so particular about the measurements that things just can’t go wrong. It turned out to be a super moist, absolute indulgence caramel cake. The Swiss meringue caramel sauce buttercream was insanely good. I just can’t wait to try every recipe on your channel. Thanks a ton��

  • This is a saver as I have caramel that I’m trying to save. Was making a caramel icing (Southern Caramel cake) and was short on sugar.

  • What would happen if you freeze the filling first? Would it still be molten then? i’m trying to achieve a chocolate lava effect but with cream cheese. Thanks.

  • I’m confused in the description box you listed the ingredients for each, but as I watch the video you added cornstarch to the cheesecake mixture? How much do you add? I have re-read it 5 times to see if I missed it, I didn’t.

  • Has anyone been successful making SMBC using a hand held mixer? The whisk to my stand mixer broke and it’s driving me crazy that I can’t make SMBC right now. HELP, PLEASE… ��‍♀️

  • Hi. Can’t wait to try this recipe. But I have a question, did you also fill the cake with the same frosting? Or is there just enough to cover and decorate with it? Thanks.

  • Татьяна!спасибо за Ваши рецепты!Вы такая классная:) жаркий привет из России:) дульче де лесе похоже на вареную сгущенку или все таки отличается?

  • Great cake, highly recommend. Tatyana is definitely right about the salt in the frosting. It is amazing but be careful not to add to much.

  • Tatyanaseverydayfood can you even imagine we watch your program all the way here in Afghanistan, and girl you are good at what you do and you look nice too.

  • When you said “cream” for the Caramel? Is it heavy cream? Please I need help lol I am doing this cake for my hubby on his birthday next Tuesday! THANK YOU ������

  • Tatyanaseverydayfood can you even imagine we watch your program all the way here in Afghanistan, and girl you are good at what you do and you look nice too.

  • Hi, im just a beginner. Just want to ask what kind of cream did you use for the caramel?
    I will try this for both my bday & my partner this coming week, as she loves caramel ��

  • Today I’ve tried this recipe and it just came out perfect. Also this was my very first time baking…. ����
    So much love for u…����
    #love from BANGLADESH

  • I’m making these for Father’s Day, but I’m making a test batch tomorrow. Should the cream cheese be room temperature or can it be used cold? Thanks for your help!

  • Hi Tatyana, I really enjoy your videos and recipes, but I wanted to tell you that in Argentina we use dulce de leche alone to frost cakes we never use it in a butrercream

  • Hi:) This looks delicious!! definitely going to try this out:) May I ask you where you’re from? YOu have wonderful recipes I’ve never heard of before.

  • Can you use this caramel recipe to make caramel apples? Will it harden up so i can double dip it into chocolate, or is it too soft?….TY!!

  • my mom has her own homemade caramel recipe and since she isn’t around anymore I cant ask her how to make caramel this will help me learn how to make the caramel…homemade caramel popcorn is amazing i always helped her (I made her make it all the time:D)

  • Hi Tatyanas. I would love to try this frosting. Do you think it will also work on brownie? A classic brownie?
    Or it might be too sweet? If you have any advices, please let me know. Thank you.

  • Really yummy �� �� �� �� looking frosting if you don’t mind me asking you is it ok to use a homemade caramel in this recipe if I can’t find the one that you showed me

  • thk q mam your cake looks so delicious. why u never mention butter in ingredients. box for cake. hw much u have used thkq for sharing with us

  • I made this cake today and it was amazing! I didn’t have any cream cheese at home so I made a lemon butter cream frosting that also gave it a tangy taste! Perfecto! ��

  • Oh my goodness I want a piece �� that looks delicious, you are just brilliant I love all your videos, where do you buy the caramel please, I’m in USA, thanks for sharing ��

  • Can I fill thick chocolate ganache instead of cream cheese filling? Will it merge with the batter or stay as it is like cheam cheese filling in your video?

  • We made a sponge cake and made creamy egg whites at first simply with room temperature eggs and sugar within an hour. However for the icing we followed your technique of double boiler and trust me, we did the beating process for 4 hours straight and there was no result. We kept it in the fridge overnight and still the result is not as perfect as the one we did for our cake. However, we followed your recipe for baking flat cakes and that worked very well. Thanks for that, but, never trying the double boiler method anymore.

  • Thank you for the wonderful videos and recipes. Can I use the buttercream to layer and frost a cake? And does it harden in the fridge sufficient to take the weight of sugarpaste?

  • Can you start a series of eggless recipes for those of us with dietary restrictions? I’m allergic to eggs. Also, vegans need some alternatives too.

  • My cheesecake centre was a tad more runny than yours and came out a little like scrambled egg. Should I have added a pinch of flour to it?

  • Hi, it’s best to keep the cream cheese cold it gets runny very quickly if the room temperature is warm. You want to arrive at a consistency that is not too runny (this can also happen with over-beating or using large eggs) it should be somewhat similar to that of greek yoghurt. Good luck!

  • Hello Carina, I just tried this recipe, used exact grams, but it took 1,5 hrs to bake, and still not baked, I thought two cups of flour is 320 g instead of 250???? Thanks

  • Hi.. I need to prepare door gift for a garden wedding in Malaysia.. So I was asked to do my Triple chocolate brownies but I’m not sure the cream… This recipe looks amazing.. I usually do my brownies with salted caramel as the topping but the bridegroom requested for cream… How long can the salted caramel buttercream last on the brownies? Like will it melt?

  • We made a sponge cake and made creamy egg whites at first simply with room temperature eggs and sugar within an hour. However for the icing we followed your technique of double boiler and trust me, we did the beating process for 4 hours straight and there was no result. We kept it in the fridge overnight and still the result is not as perfect as the one we did for our cake. However, we followed your recipe for baking flat cakes and that worked very well. Thanks for that, but, never trying the double boiler method anymore.

  • So question, instead of using unsalted butter and then adding salt, can i just use salted butter sticks? I don’t really like the “salted” caramel I’m a sweet junkie ��

  • Hi if i decorate the sticky date pudding with these icing and warm it up in microwave can i get out the toffee sauce or is it gonna split or is nice and saucy?

  • I just made this cake today and let me tell you IT WAS THE BEST CAKE IVE EVER MADE AND TASTED, you can check it out on my Instagram @meerana_sweets

  • Hi if i decorate the sticky date pudding with these icing and warm it up in microwave can i get out the toffee sauce or is it gonna split or is nice and saucy?

  • Thank you for sharing your recipe. I love the combination of buttercream, caramel and cream cheese. I will definitely do this.,��

  • This is the best cooking channel on YouTube hands down so nice and relaxing to watch and I looking forward to trying some recipes soon����������♥️������❣️��

  • I’m confused in the description box you listed the ingredients for each, but as I watch the video you added cornstarch to the cheesecake mixture? How much do you add? I have re-read it 5 times to see if I missed it, I didn’t.

  • Just put my cake in the fridge to set!!! Will update you on how it turns out! EDIT: it turned out amazing!!!!!! The cheesecake part was actually better than a lot of cheesecake I’ve eaten.. I used good quality chocolate, which I believe was key.

  • Everyone makes caramel different. I just used 2 different recipes in the last 2 days. Both called for 1 cup of sugar/cream and 1tsp of salt but here comes the differences. 1 called for 1tbsp of corn syrup, 3tbsp of water and 4tbsp of butter. The other called for only 1/2 cup of water. The first recipe above came out successful while the other came out running. I got great color and flavor on both so I know it wasn’t an error on my end. Weird, right?? ��‍♀️

  • i like this youtube this time, cause you’ look more inviting, funny and sincere han the previous videos where you were kinda stiff and stern in ensuring those who watch your videos do the right thing. pros and cons i suppose.. btw love your new kitchen and the kitchen tools. my dream kitchen any time

  • Everyone makes caramel different. I just used 2 different recipes in the last 2 days. Both called for 1 cup of sugar/cream and 1tsp of salt but here comes the differences. 1 called for 1tbsp of corn syrup, 3tbsp of water and 4tbsp of butter. The other called for only 1/2 cup of water. The first recipe above came out successful while the other came out running. I got great color and flavor on both so I know it wasn’t an error on my end. Weird, right?? ��‍♀️

  • thk q mam your cake looks so delicious. why u never mention butter in ingredients. box for cake. hw much u have used thkq for sharing with us

  • Hi, can we add in chopped walnuts? If we do, do we need to amend the measurement for the other items, or the baking temperature/timing?

  • Hay Tatyana. Can I use hand mixer?
    I really love your videos and I think I’m only one who watched all your videos. But commenting very first time. I learned a lot of things to you.

  • please repent before its too late! Jesus is coming soon! please ive been a fan for a long time, but im worried for u! i don’t want u to suffer. please John, lots of love -m.

  • this recipre will make how many cupcakes?
    If i decrease the sugar level by 70%, will this recipe still works the same?
    I plan to make this over this weekend for my parents:)

  • Can you use this caramel recipe to make caramel apples? Will it harden up so i can double dip it into chocolate, or is it too soft?….TY!!

  • how long can ur cheesecake stay out of the fridge before it melts? i wanna bring it to my grandma’s house but im afraid itll melt before getting there…..

  • Thank you for the wonderful videos and recipes. Can I use the buttercream to layer and frost a cake? And does it harden in the fridge sufficient to take the weight of sugarpaste?

  • What would happen if you freeze the filling first? Would it still be molten then? i’m trying to achieve a chocolate lava effect but with cream cheese. Thanks.

  • Made cheese muffins is always fun to do it,,I also did that with little bit improve..check this out here:
    https://youtu.be/zppG-WjgGDQ

  • When I prep my cake pans I use my used butter wrappers, that I store in my freezer. So easy and I don’t have to measure and cut parchment.

  • If you add boiling to the egg will it not start to be like a scrambled egg?Kindly reply as I want to make this cake. Looks delicious ��

  • This is a saver as I have caramel that I’m trying to save. Was making a caramel icing (Southern Caramel cake) and was short on sugar.

  • HI Akira, this recipe makes about 12 cupcakes. Cutting the sugar slightly is fine, but 70% sounds a bit much and might change the consistency of the resulting cupcake. Good luck!

  • this recipre will make how many cupcakes?
    If i decrease the sugar level by 70%, will this recipe still works the same?
    I plan to make this over this weekend for my parents:)

  • Hay Tatyana. Can I use hand mixer?
    I really love your videos and I think I’m only one who watched all your videos. But commenting very first time. I learned a lot of things to you.

  • I’m making these for Father’s Day, but I’m making a test batch tomorrow. Should the cream cheese be room temperature or can it be used cold? Thanks for your help!

  • Hi Dani, to be absolutely safe (if you expect anyone with a weak stomach to be eating it) of course the thorough cooking is best. But eggs are fine when mixed with something else (in this case the cheese) and cooked above 75 degrees celsius. Good luck and enjoy them!

  • Hi, it could be that the size of your eggs were slightly larger than the ones used here you could try adding more cream cheese in your next attempt, that should make it less ‘scrambled’. Hope this tip helps, good luck!:)

  • Really yummy �� �� �� �� looking frosting if you don’t mind me asking you is it ok to use a homemade caramel in this recipe if I can’t find the one that you showed me

  • This is the best cheesecake recipe I have ever seen.Thanks for the idea of using hard plastic sheet instead of cake tin because i could never find that type tin in my area

  • 17:24 Me to my partner. �� lol JKJK But you’re great and this looks SOOOOO GOOD! I just found you and I’m so glad I did you’re honestly a breath of fresh air and this is the type of content I need in my life right now. Thank you for making the videos you do. I’m about to go on a bigger binge watch of all your videos. I’ve got to know everything you give tips on/advice/or seriously amazingly delicious looking recipes. I’ve got to try this at least once in my life time. Droooling.

  • This is the best cooking channel on YouTube hands down so nice and relaxing to watch and I looking forward to trying some recipes soon����������♥️������❣️��

  • This frosting (I left out the salt) + straight dulce de leche + nilla wafers = awesome.I live in an area where Dulce de Leche is readily available. I just picked up an extra can just in case. The combination is so addicting. This may officially become one of my favorite Christmas cookies

  • Hi.. I need to prepare door gift for a garden wedding in Malaysia.. So I was asked to do my Triple chocolate brownies but I’m not sure the cream… This recipe looks amazing.. I usually do my brownies with salted caramel as the topping but the bridegroom requested for cream… How long can the salted caramel buttercream last on the brownies? Like will it melt?

  • Hi. Can’t wait to try this recipe. But I have a question, did you also fill the cake with the same frosting? Or is there just enough to cover and decorate with it? Thanks.

  • So question, instead of using unsalted butter and then adding salt, can i just use salted butter sticks? I don’t really like the “salted” caramel I’m a sweet junkie ��

  • Hi, it’s best to keep the cream cheese cold it gets runny very quickly if the room temperature is warm. You want to arrive at a consistency that is not too runny (this can also happen with over-beating or using large eggs) it should be somewhat similar to that of greek yoghurt. Good luck!

  • Hi, it could be that the size of your eggs were slightly larger than the ones used here you could try adding more cream cheese in your next attempt, that should make it less ‘scrambled’. Hope this tip helps, good luck!:)

  • my mom has her own homemade caramel recipe and since she isn’t around anymore I cant ask her how to make caramel this will help me learn how to make the caramel…homemade caramel popcorn is amazing i always helped her (I made her make it all the time:D)

  • HELP: How far in advance can I make this? Meaning if I have an event on Sunday afternoon (late), can I make this Saturday night or afternoon?

  • Is there any way to make this using French buttercream method instead of American?  also, is it possible to make a French buttercream that is chocolate, but I mean DARK chocolate?

  • Hi, im just a beginner. Just want to ask what kind of cream did you use for the caramel?
    I will try this for both my bday & my partner this coming week, as she loves caramel ��

  • Can you start a series of eggless recipes for those of us with dietary restrictions? I’m allergic to eggs. Also, vegans need some alternatives too.

  • Hi Tatyanas. I would love to try this frosting. Do you think it will also work on brownie? A classic brownie?
    Or it might be too sweet? If you have any advices, please let me know. Thank you.

  • Has anyone been successful making SMBC using a hand held mixer? The whisk to my stand mixer broke and it’s driving me crazy that I can’t make SMBC right now. HELP, PLEASE… ��‍♀️

  • HELP: How far in advance can I make this? Meaning if I have an event on Sunday afternoon (late), can I make this Saturday night or afternoon?

  • please repent before its too late! Jesus is coming soon! please ive been a fan for a long time, but im worried for u! i don’t want u to suffer. please John, lots of love -m.

  • My cheesecake centre was a tad more runny than yours and came out a little like scrambled egg. Should I have added a pinch of flour to it?

  • Eggs kept in fridge is fine but please crack eggs is separate container b4 adding to cake ingredients. Oil is okay with (salted) butter.

  • Won’t the cake have condensation problem when you put it in the fridge to make it rock hard (before adding darker caramel buttercream) for the stripes? How do we prevent that from happening?

  • Hi:) This looks delicious!! definitely going to try this out:) May I ask you where you’re from? YOu have wonderful recipes I’ve never heard of before.

  • I find the recipe too sweet to my liking. I used a cup of sugar and it was perfect! This recipe is identical to Inspired Taste’s Carrot Cake minus the nuts and raisins.

  • Hi Hiba, it took about 12 minutes for me at 180 degrees celsius but you’ll need to start watching it carefully from 10 minutes since everyone’s baking times (depending on altitude, oven configuration, etc) can vary slightly. Remember the middle of the cupcakes should still be slightly wobbly. Best of luck!

  • Yummy it looks delicious I wish I could reach out my hand �� into the phone �� screen �� get the chocolate �� banana �� bread �� loaf and eat it!!!..��������������☺️����❤️������

  • Hi, can I do this recipe with a baked cheesecake? Would I layer it the same way or would I need some kind of frosting between. Do you even have a baked no crust cheesecake recipe? Thank you.

  • Hi Hiba, it took about 12 minutes for me at 180 degrees celsius but you’ll need to start watching it carefully from 10 minutes since everyone’s baking times (depending on altitude, oven configuration, etc) can vary slightly. Remember the middle of the cupcakes should still be slightly wobbly. Best of luck!

  • Hi Carina, I’ve made this cake twice and my friend wants more and more. I loved it too. Thank you for sharing scrumptious recipes with us bless youxxx

  • I made this carrot cake yesterday and topped it with some colored frosting and crushed pecans. My family loved it! ������Thank you so much for this recipe! ��To anyone thinking about trying this recipe, do it! Just make sure to follow everything she says!��

  • Татьяна!спасибо за Ваши рецепты!Вы такая классная:) жаркий привет из России:) дульче де лесе похоже на вареную сгущенку или все таки отличается?

  • Yummy it looks delicious I wish I could reach out my hand �� into the phone �� screen �� get the chocolate �� banana �� bread �� loaf and eat it!!!..��������������☺️����❤️������

  • how long can ur cheesecake stay out of the fridge before it melts? i wanna bring it to my grandma’s house but im afraid itll melt before getting there…..

  • Great cake, highly recommend. Tatyana is definitely right about the salt in the frosting. It is amazing but be careful not to add to much.

  • I loved this recipe for cupcakes but I felt like the sugar was too much so I used 1 cup instead of two. They turned out great but not as sweet. hehehe. Next time I will use the two cups. I also substituted cinnamon for cardamom since I dislike cinnamon. I loved the result!!

  • hi! This recipe looks delicious and easy so I’m gonna try it but one question, how many cupcakes does? I’m asking because in the video shows 12 muffins liners so I’m guessing it does 24 cupcakes or so?

  • Hi Carina, just found your super interesting channel. One question: can I use half of the measurements if I want just a layer of cake?

  • 17:24 Me to my partner. �� lol JKJK But you’re great and this looks SOOOOO GOOD! I just found you and I’m so glad I did you’re honestly a breath of fresh air and this is the type of content I need in my life right now. Thank you for making the videos you do. I’m about to go on a bigger binge watch of all your videos. I’ve got to know everything you give tips on/advice/or seriously amazingly delicious looking recipes. I’ve got to try this at least once in my life time. Droooling.

  • I’m here to give you results!!!! I made your recipe ��!! Coming from a carrot cake lover it came out amazing! I was so tempted to add brown sugar or add vanilla to the frosting and I stopped myself (main reason why things don’t turn out like the video) and did everything identical to you I was tempted to mix cake with mixer���� I’m like mix a cake with wooden spoon�� but I did!! And let me tell you guys if you want the best homemade carrot cake stick to everything she says! BTW I will never use another creamcheese recipe this frosting was creamy and silky ������ use good products I used Philadelphia cream cheese and real unsalted butter! Thank you I subscribed and hope to use alot more of your recipes

  • HI Akira, this recipe makes about 12 cupcakes. Cutting the sugar slightly is fine, but 70% sounds a bit much and might change the consistency of the resulting cupcake. Good luck!

  • Today I’ve tried this recipe and it just came out perfect. Also this was my very first time baking…. ����
    So much love for u…����
    #love from BANGLADESH

  • Hi, shouldn’t I bake the cake for longer if I’m not separating the cake into two sections? Also I have a fan bake and normal bake setting for my oven, which setting is better for this cake? Thank you:)