Simple Slow Cooker Pulled Pork Fiesta

There’s something about a warm, freshly baked treat that brings people together. The aroma wafting from the oven, the sound of laughter and chatter as we gather around the table, the taste of sweet, fluffy goodness that’s simply irresistible. This is what “human” means to me – a sense of connection, love, and community that’s woven into the very fabric of our lives.

What is this recipe?

This recipe is a family favorite, passed down through generations of loving cooks who’ve shared it with friends and family. It’s essentially a moist and delicious sponge cake, infused with the sweetness of fresh vanilla and the tanginess of buttermilk. The best part? It’s incredibly easy to make, requiring just a few simple ingredients and a gentle touch.

Why you’ll love this recipe?

I’ve made this recipe countless times, and each time it’s a hit. The flavor is incredible – moist, fluffy, and with just the right amount of sweetness. It’s also ridiculously easy to make, which is perfect for busy weeknights or special occasions. And let’s be real, who doesn’t love a good excuse to get creative with toppings and fillings?

How do I make this recipe?

Quick Overview

This recipe is a breeze to make, and I’ll walk you through each step in detail. Simply preheat your oven to 350°F (180°C), grease two 8-inch round cake pans, and get ready to indulge in the most delicious treat ever.

Ingredients

For the Main Batter:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 cup buttermilk

For the Filling:
– 1 cup heavy cream
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

For the Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. I always do this when I’m making a cake – it ensures they come out perfectly and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. I learned this trick after years of making this recipe – it ensures the dry ingredients are evenly distributed and the cake is light and fluffy.

Step 3: Mix Wet Ingredients

In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy. Add the vanilla extract and mix until combined. Then, gradually add the dry ingredients and mix until just combined. Don’t overmix – it’s a common mistake, but trust me, it’s worth it!

Step 4: Combine

Pour in the buttermilk and mix until just combined. The batter should be smooth and creamy, with no lumps or streaks. This is where the magic happens – the buttermilk adds a tanginess that balances out the sweetness.

Step 5: Prepare Filling

In a small bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar, vanilla extract, and salt, and mix until combined. This is the best part – the filling is what makes this cake truly special.

Step 6: Layer & Swirl

Divide the batter evenly between the prepared pans and smooth the tops. Then, dollop the filling on top of each cake and use a spatula or knife to create a swirl pattern. This is where the magic happens – the filling and batter come together to create a beautifully marbled cake.

Step 7: Bake

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. I always do this when I’m unsure – it ensures the cake is cooked through and delicious.

Step 8: Cool & Glaze

Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Once the cakes are cool, prepare the glaze by beating the powdered sugar, butter, and vanilla extract until smooth. Drizzle the glaze over the cooled cakes and serve.

Step 9: Slice & Serve

Once the glaze is set, slice the cakes and serve. I love serving this cake at brunch – the combination of sweet and savory flavors is simply irresistible.

What to Serve It With

This cake is perfect for any occasion, but I love serving it with a cup of hot coffee or a glass of cold milk. The combination of flavors and textures is simply divine. For a special treat, try serving it with a scoop of ice cream or a dollop of whipped cream.

Top Tips for Perfecting Your Cake

Here are a few expert tips to help you perfect your cake:

Zucchini Prep: Moisten a paper towel with water and wrap it around the zucchini. Microwave for 30-60 seconds to soften the zucchini. Grate the zucchini using a box grater or food processor. Freshness tips: use a zucchini that’s firm but not hard, and grate it just before using.

Mixing Advice: Use a stand mixer or hand mixer to mix the batter until just combined. Don’t overmix – it’s a common mistake, but trust me, it’s worth it!

Swirl Customization: Use a spatula or knife to create a swirl pattern on top of the cake. You can also use a piping bag to create a more intricate design. Visual appeal: use a combination of light and dark colors to create a marbled effect.

Ingredient Swaps: Replace the buttermilk with 1 cup of milk and 1 tablespoon of white vinegar or lemon juice. Replace the heavy cream with 1 cup of half-and-half or heavy whipping cream. Replace the powdered sugar with 1 cup of granulated sugar.

Baking Tips: Use a toothpick to check for doneness. If the toothpick comes out clean, the cake is done. If not, bake for an additional 5-10 minutes and check again. Oven positioning: place the cakes in the middle rack of the oven, or use a convection oven for even baking.

Glaze Variations: Replace the powdered sugar with 1 cup of granulated sugar. Add 1 teaspoon of vanilla extract or 1/4 teaspoon of salt to the glaze for added flavor.

Storing and Reheating Tips

This cake is best stored in an airtight container at room temperature for up to 3 days. To freeze, wrap the cake tightly in plastic wrap or aluminum foil and place in a freezer-safe bag. Thaw at room temperature or in the refrigerator. Reheating tips: reheat the cake in the microwave or oven until warm and toasty.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with 1 cup of gluten-free flour blend. Also, make sure to check the ingredients of the buttermilk and heavy cream to ensure they are gluten-free.

Do I need to peel the zucchini?

No, you don’t need to peel the zucchini. In fact, the skin is packed with nutrients and adds texture to the cake. Simply grate the zucchini and use it in the recipe.

Can I make this cake as muffins instead?

Yes, you can make this cake as muffins by dividing the batter evenly among 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

You can adjust the sweetness level by reducing the amount of granulated sugar or using a natural sweetener like honey or maple syrup.

What can I use instead of the glaze?

You can use a powdered sugar glaze, a chocolate glaze, or even a simple powdered sugar dusting instead of the glaze.

Final Thoughts

This cake is a true labor of love, and I’m so glad you’re joining me on this baking journey. Remember, the most important thing is to have fun and enjoy the process. Don’t be afraid to experiment and try new things – it’s all part of the baking adventure! Happy baking, and I hope you enjoy every bite of this delicious cake!