Blanket Cake: the delicious, impressive dessert recipe you will love

Chocolate and cream cheese are a classic (and, if we do say so ourselves, very tasty) combination. This soft blanket cake is somewhere between a cream cheese brownie and a chocolate cake. It’s a simple yet impressive dessert recipe. With a lattice of cream cheese topping, the top looks almost like a crocheted square blanket, hence the name blanket cake! It’s a perfect recipe for any special occasion – whether you’re hosting a high tea or a baby shower. This blanket cake is chocolatey and full of cream cheese flavor.

If you love brownies, cake, and cream cheese, then make this blanket cake – it has all three in one! Tips
Add a teaspoon of instant coffee to the cake batter to bring out the chocolate flavor. You can also make chocolate buttercream frosting for this recipe. Beat together 1 ¼ cups softened butter, 3 ½ cups powdered sugar, ¾ cup cocoa powder, 3 tablespoons heavy cream, ¼ teaspoon salt, and 1 teaspoon vanilla extract. For best results, use Philadelphia cream cheese.

You can also use mascarpone cheese instead of cream cheese. For a quick shortcut, use chocolate cake mix! Add texture to the blanket cake with chocolate chips, pecans, walnuts, cacao nibs, chocolate chips, or hard candy. Create the “crochet blanket” look by adding colorful candy buttons to the cake squares.

Make a keto version of this cake by using almond meal instead of flour and erythritol instead of sugar. Make it gluten-free by using a gluten-free flour mix (or almond meal). Instead of piping a lattice on the chocolate batter, you can also create a swirl pattern. Use the cream cheese mixture and swirl it in with a knife, or use jam, peanut butter, plain cream cheese, or caramel.

Serve the blanket cake with freshly whipped cream or ice cream. How to Store Blanket Cake
Since the blanket cake contains cream cheese, it needs to be refrigerated. Store it in an airtight container. You can also freeze the blanket cake. Let cool, wrap tightly in plastic wrap and freeze for up to 3 months. Allow cake to thaw completely before serving.

Ingredients

for the cream

cream cheese

300 g

Sour cream

2 THE

Crystal sugar

60 g (1/2 Cup)

Corn starch

20 g

for the cake

All-purpose flour

160 g (1 1/4 Bags)

Cocoa powder

40 g

Backpulver

10 g

Crystal sugar

150 g (2/3 Cup)

Owner

4

Vegetable oil

100 ml (1/2 cup)

powdered sugar

How to make a blanket cake

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