Cakes are hard work. Not only do you dirty a ton of dishes just to get the batter made, cakes baked, and frosting completed, but then you have to assemble and decorate the cake and hope it looks half as good as the photo.
Luckily I learned some cake decorating skills in culinary school (see a video for cake decorating here). But to be perfectly honest, I barely have enough patience for an entire cake, let alone spending tedious time decorating it.
That’s why you’ll find me so often making cupcakes instead. So much quicker and easier.
However, I recently saw a pancake cake on Snapchat that completely captured my attention. I sooo wish I could remember when / where / who posted it but oh well. I’ll snap up that inspiration because this is such a completely fun and impressive treat that requires far less time and work than a full layer cake. Yay!
I hope you’ll try out this recipe for the next birthday among your friends or family. Imagine how fun it would be to wake up to this!!
By the way, as always, if you upload any photos of my recipes to Instagram be sure to tag them #handletheheat. I love to look at all the photos with that tag!
How to make
Chocolate Raspberry Pancake Cake
Recipe By Tessa Arias, Handle the Heat
Yield: Two 5-layer pancake cakes
Prep Time:
15 minutes
Cook:
15 minutes
Ingredients
For the raspberry whipped cream:
4 ounces (113 grams) fresh raspberries, plus more for garnish
3/4 cup (179 grams) heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
For the pancakes:
1 1/3 cups (170 grams) all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 cup (50 grams) light brown sugar
1/4 teaspoon fine salt
3 tablespoons (43 grams) unsalted butter, melted, plus more for cooking
1 teaspoon vanilla
1 1/4 cups (284 grams) whole milk
1 large egg
1/2 cup (85 grams) semisweet chocolate chips
For serving:
Powdered sugar, for dusting
Semisweet chocolate, melted
Directions
Make the whipped cream:
Place the raspberries in the bowl of a food processor or blender and puree until smooth. Pass through a fine mesh strainer to remove and discard seeds.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberry puree. Set aside.
Make the pancakes:
In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in the chocolate chips.
Heat a griddle over medium heat and lightly grease with butter.
Use a 1/4-cup measuring cup to scoop batter onto the griddle. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.
Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one. Garnish with powdered sugar and additional raspberries, if desired.
Very creative! I wonder if this is going to be the next trend 😉
I LOVE LOVE LOVE IT! This is such a fun and different idea for a cake! I would love to have this as my next birthday cake… mmmmm mmmm good and tasty too! 🙂
Oh so beautiful and fluffy *_*
Pancakes are a favorite in my house so I’m saving this recipe for special breakfasts (like birthdays). I think this would be good with strawberries, cherries or even blueberries.
Oh God this looks so yummy, my kids will very love this. Thank you so much for sharing this awesome recipe!
Words can’t even describe how gorgeous this cake is looking to me right now. Stunning photos! I love it!
Hi Tessa,
This is a great recipe. I had save it for this weekend. Look very delicious.
Ooooh…this looks like something my kids will enjoy. I will definitely have to try this since my kids made me commit to making a homemade pie at least once a month
Read more at http://www.thenovicechefblog.com/2015/04/blueberry-and-lemon-sour-cream-cake/#xChOmltu5ksQHEwW.99
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Thanks for providing it.
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Oh so beautiful I am so excited to try these recipes. Thanks for sharing this article.
C’est très agréable et donne des informations approfondies. Merci et continuez à poster! Merci encore pour l’article du blog. Merci encore. Génial.