Best Comfort Cake Recipes

SOUTHERN COMFORT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray.
• Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.

SOUTHERN COMFORT CAKE

Steps:

• Preheat your oven to 325.
• Combine all of the cake ingredients in a large bowl and beat at a medium speed for 2 minutes.
• Pour into a greased and floured 10" tube or 12" bundt pan.
• Bake at 325 for one hour; cool on rack.
• Invert on a serving plate.
• To make the glaze, melt butter in a saucepan; stir in water and sugar and boil for 3 minutes stirring constantly. Remove from heat and stir in the Southern Comfort.
• Prink the top of the cake and drizzle half of the glaze evenly over the top and sides.
• After the cake has completely cooled, reheat the remainder of the glaze and brush evenly over the entire cake.
• Sift 1 teaspoon of powdered sugar over the cake just before surving.

COCONUT SOUTHERN COMFORT LAYER CAKE

Steps:

• For cake:
• Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3-4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2-3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
• Bake until a tester inserted into center of cakes comes out clean, 22-27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
• For frosting and assembly:
• Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5-7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2-3 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5-6 minutes.
• Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
• Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
• Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.

CHOCOLATE COMFORT CAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In top of a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

SOUTHERN COMFORT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Spray one 9 inch bundt pan with non stick cooking spray.
• Combine the cake mix, instant pudding, oil, liqueur, and chopped nuts. Beat for 2 minutes. Then pour batter into the prepared pan.
• Bake at 350 for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes then invert onto a cake dish. Prick with a toothpick and brush with the glaze. Allow to cool completely then brush with remaining glaze.
• GLAZE.
• 1/4 cup liqueur.
• 1/4 sugar.
• 1/8 cup water.
• 1/8 lb butter.
• Combine all ingredients in a small saucepan and heat.
• Brush onto cake.
• ENJOY!

SOUTHERN COMFORT CAKE

Steps:

• 1. Pre heat oven to 325°
• 2. Spray a bundt pan with non stick spray.
• 3. In a large bowl. mix all ingredients well, and pour into prepared pan.
• 4. Bake for about an hour, or until tests done.
• 5. When cake is done, invert on a platter. To make it lie flat you might have to shave the "crown" off. Pity, but it makes a nice snack!
• 6. make glaze by combining the 1/2 stick butter, 1/8 cup water, and 1/2 cup sugar in a sauce pan, bring to a boil.
• 7. Boil 3 minutes, then remove from heat and stir in the 1/4 cup Southern Comfort.
• 8. Prick the cake all over with a wooden ka nob stick. pour half the glaze over the cake while it is still warm,and allow to cool.
• 9. When cool, brush the remaining glaze all over the cake.

SOUTHERN COMFORT BUNDT CAKE

Steps:

• Lightly coat bundt pan with cooking spray and dust with flour. Combine all ingredients except walnuts. Beat for 2 minutes, scraping sides of the bowl until well mixed. Pour batter into bundt pan. Bake in preheated 325F oven for 1 hour. Cool 10 minutes in pan on rack. Remove from pan. Poke with toothpick or fork all over. Glaze: Melt butter in pan. Add water and sugar. Boil for 3-4 minutes stirring constantly. Remove from heat. Stir in 1/4 cup Southern Comfort and mix thoroughly. Pour half of glaze over the cake. Wait a while. Reheat glaze and put more ont he cake. Repeat until glaze is gone. Stir in walnuts.

COCONUT SOUTHERN COMFORT LAYER CAKE

Steps:

• For cake:
• Arrange racks in top and bottom thirds of oven; preheat to 350°F. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 34 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 23 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.
• Bake until a tester inserted into center of cakes comes out clean, 2227 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.
• For frosting and assembly:
• Preheat oven to 350°F. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 57 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 23 minutes. Add 1 1/2 tablespoons Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 56 minutes.
• Using a long serrated knife, cut each cake in half horizontally. Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 tablespoon of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.
• Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.
• Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.
• add your own note

COCONUT SOUTHERN COMFORT LAYER CAKE RECIPE | EPICURIOUS.COM

Steps:

• For cake:
• Arrange racks in top and bottom
• thirds of oven; preheat to 350°F. Coat cake
• pans with nonstick spray; dust with flour.
• Whisk 2 3/4 cups flour and next 3 ingredients
• in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl,
• until smooth, 3–4 minutes. Add eggs one at
• a time, beating to blend between additions.
• Beat until light and fluffy, 2–3 minutes.
• Gradually beat in oil. Beat in dry ingredients
• at low speed in 3 additions, alternating with
• buttermilk in 2 additions, beginning and
• ending with dry ingredients. Divide among
• four 9" cake pans (about 2 generous cups
• batter per pan); smooth tops with a spatula.
• Bake until a tester inserted into center
• of cakes comes out clean, 22–27 minutes.
• Transfer pans to wire racks; let cool in pans
• for 5 minutes. Invert cakes onto racks,
• remove pans, and let cakes cool completely.
• For frosting and assembly:
• Preheat oven to 350°F. Place coconut chips in a single
• layer on a rimmed baking sheet lined with
• parchment paper. Toast until some of the
• chips are golden brown (some will remain
• white), 5–7 minutes; let cool completely.
• DO AHEAD: Can be made 3 days ahead.
• Store airtight at room temperature.
• Using an electric mixer, beat cream
• cheese and butter on high speed, occasionally
• scraping down sides of bowl, until
• smooth and creamy, 2–3 minutes. Add
• 1/2 tablespoons Southern Comfort and salt; beat
• to blend, about 1 minute longer. Add sugar;
• beat on low speed to blend. Increase speed
• to high; beat until fluffy, 5–6 minutes.
• Using a long serrated knife, cut each
• cake in half horizontally. Place 1 layer, cut side up, on
• a cake stand or plate. Lightly brush with
• about 1/2 tablespoon of Southern Comfort. Spread
• 2 cup frosting over. Repeat with remaining
• layers, Southern Comfort, and frosting.
• Chill cake for 30 minutes. Leave remaining
• frosting at room temperature.
• Cover sides of chilled cake with frosting.
• Cover cake loosely with foil and chill
• overnight. DO AHEAD: Can be made 2 days
• ahead. Keep chilled. Let cake stand at room
• temperature for at least 30 minutes.
• Gently pat handfuls of toasted coconut
• chips over sides and top of cake and serve.

SOUTHERN COMFORT WHISKEY CAKE

Steps:

• Heat oven to 325-degrees F. Grease and lightly flour a 10 or 12-inch BUNT cake pan. In large mixing bowl, combine all ingredients together; mix well. Pour batter into prepared BUNT pan. Bake; 60-minutes. Remove cake from oven to wire rack. Cool; 20-minutes in pan. Invert cake onto a serving plate. Prick top of cake all over with tangs of fork. Immediately drizzle and brush half the Glaze evenly over top of cake and let drip over the sides. After cake has cooled; 2-hours or completely; reheat glaze. Drizzle and brush all over th entire cake. Serve.

SOUTHERN COMFORT CAKE

Steps:

• Combine cake ingredients in a large bowl and beat at a medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12-cup bundt pan. Bake at 325 for 1 hour. Cool on rack. Invert on serving plate; prick top and drizzle half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Sift 1 tsp of powdered sugar over cake just before serving. To make glaze, melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort.

CHOCOLATE COMFORT CAKE

Steps:

• In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a well-greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a double boiler, melt butter and chocolate. Stir occasionally until mixture is glossy and smooth. Drizzle over cake.

COMFORT CAKE RECIPE

Steps:

• Melt butter. Stir in water, sugar. Boil 3 minutes. Remove from heat. Stir in Southern Comfort. Combine cake ingredients. Beat at medium speed 2 minutes. Pour into greased, 10" tube or 12 c Bundt pan. Bake 325 1 hour. Cool. Invert on plate. Prick top, brush ½ of glaze over top and sides. Cool cake. Reheat and brush remaining glaze over cake. Sprinkle with 1 T 10X sugar before serving.

COMFORT CAKE

Steps:

• Pour pineapple (undrained) into ungreased 13x9x2 inch baking pan.
• Spread one half of the bag of peaches over the pineapple.
• Sprinkle the entire box of white cake mix over the pineapple and peaches, mix a little.
• Add the rest of the peaches, spread on cake mix.
• Sprinkle raisins over this.
• Sprinkle pecans over raisins.
• Drizzle melted butter over all.
• Bake at 350F for 1 hour.
• Let stand for 5 minutes.
• Serve with ice cream.

THE CHURCH LADY LEMON POUND CAKE - BE GREEDY EATS | WHERE FOOD MEETS COMFORT

Steps:

• Preheat oven to 325 degrees.
• Spray a 10-15 cup bundt pan with non-stick baking spray.
• Zest the lemon and remember to remove the seeds.
• Juice both lemons
• Sift dry ingredients (flour, salt, and lemon pudding mix)
• With a hand or stand mixer, cream together the butter and cream cheese until very light and fluffy, about 10 minutes (do not over cream).
• Gradually add in sugar and beat well. Remember to scrape the bottom and sides of the bowl.
• Add one egg at a time, beating just until combined.
• Add the sour cream.
• Add the lemon juice, lemon zest, and extracts.
• Gradually add in dry ingredients until fully combined. DO NOT OVER-MIX THE BATTER.
• Pour batter into your bundt pan. Use a rubber spatula to flatten.
• Take a wooden skewer or toothpick and make about two circles in the the batter. This will allow air to escape.
• Bake for 1 hour and 25 minutes or until a cake tester or wooden skewer comes out clean.
• Let the cake FULLY cool. Carefully turn the cake out of the pan onto a cooling rack or cake stand.
• Top with glaze and enjoy!
• Mix sugar, lemon juice, and zest until fully combined.
• Adjust the consistency as you see fit.
• Top the cooled cake with the glaze.