Best 4 Quick And Easy Stump Hole Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

An endearingly rustic stump hole cake is an exemplary campfire dessert that has been cherished for generations. With its signature hollow center that resembles a tree stump, this delightful treat encapsulates the essence of wilderness charm. Imagine gathering around a crackling fire, enveloped in the aroma of sweet batter infused with the essence of nature, as you eagerly await the moment when you can savor the irresistible goodness of this timeless classic. Whether you're a seasoned camper or a novice seeking an authentic outdoor experience, this guide will unveil the secrets behind crafting the perfect stump hole cake, ensuring your next camping trip is filled with delightful memories and delectable flavors.

Let's cook with our recipes!

QUICK AND EASY STUMP HOLE CAKE



Quick and Easy Stump Hole Cake image

I had this cake for the first time today...it was the most delicious, sweet and moist cake I have ever had.

Provided by kjb9455

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (18 ounce) box yellow cake mix
1/2 cup oleo
2 eggs
8 ounces cream cheese
1 lb powdered sugar
1/2 cup pecans

Steps:

  • Mix cake mix, margarine and 1 egg well; add pecans.
  • Press into a 13x9-inch pan.
  • Beat cream cheese, powdered sugar and 1 egg; pour over top of cake mix.
  • Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 1015.9, Fat 46.5, SaturatedFat 13.7, Cholesterol 113.8, Sodium 872, Carbohydrate 144.3, Fiber 1.8, Sugar 111.4, Protein 9.7

STUMP DE NOEL CAKE



Stump de Noel Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 14

1 store-bought 2-layer 8-inch round chocolate cake with chocolate frosting
One 13.4-ounce can dulce de leche
1 cup store-bought vanilla frosting
1 pound dark chocolate, chopped
8 ounces milk chocolate, chopped
Marzipan, as needed
3 to 6 raspberries
3 to 6 strawberries of various sizes, cored
1 cup shelled pistachios
Green liquid food coloring, for coloring the pistachios
Yellow liquid food coloring, for coloring the pistachios
1/2 cup mini marshmallows
1 teaspoon cocoa powder
Confectioners' sugar, for dusting

Steps:

  • Put the cake on a slightly larger lazy Susan or cardboard cake plate.
  • Frost the top of the cake: Mix approximately three-quarters of the dulce de leche with 1/4 cup of the vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your darker frosting). Mix the remaining dulce de leche with the remaining 3/4 cup vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your lighter frosting).
  • Starting in the center of the cake, pipe concentric circles of the darker frosting out to about a 2-inch circle. Using a small offset spatula, spread out the frosting to about a 3-inch circle.
  • With the lighter frosting, pipe concentric circles around the 3-inch circle, leaving about a 1-inch margin around the edge of the cake. Using a clean offset spatula, smooth the lighter frosting to the edge of the cake, so the entire top of the cake is covered. Smooth everything with a clean offset spatula.
  • Line the point of a cake comb with the center of the cake and slowly rotate the cake to create concentric tree rings. When the lines of the circle meet, gently lift the comb (if you don't have a cake comb, this effect can be recreated using the tines of a fork).
  • Make the chocolate bark: Line a baking sheet with a silicone baking mat and set aside.
  • Separately melt the dark and milk chocolates over a double boiler or in the microwave. Pour the dark chocolate over the prepared baking sheet, using an offset spatula to spread to the width of the baking sheet but not smoothing out the chocolate. Drizzle the melted milk chocolate on top. Using the edge of a small offset spatula or a butter knife, make vertical lines and swirls running through the chocolate to create the look of tree bark. Be sure to apply various levels of pressure as the offset spatula is pulled through the chocolate to create a textured look. Let cool at room temperature until firmly set, at least 30 minutes.
  • Break the chocolate into large vertical pieces of varying heights to form pieces of bark. Use these pieces to cover the sides of the cake.
  • Make the berry mushrooms: Roll 1/2-inch pieces of marzipan between your fingers into stem shapes, making them wider at the base so they can stand upright. Place a stem inside the hollow of each raspberry and strawberry, using a skewer to secure the marzipan to the fruit if needed and to secure them down into the cake. Make mushrooms of various sizes and shapes to give a more natural effect and use the mushrooms to decorate the tops and sides of the cake, pressing gently to adhere the marzipan to the surface.
  • Make the pistachio moss and marshmallow stones: Put the pistachios in a mini food processor and add approximately 8 drops each of the green and yellow food coloring. Pulse the food processor to chop the pistachios to a coarse grind the texture of moss. Adjust the food coloring as needed to achieve the desired color. Spoon the moss around the cake plate alongside the bottom of the cake.
  • Mix the mini marshmallows and cocoa in a small bowl. Rough up the marshmallows between your fingers to create texture, shaking off the excess cocoa powder. Add the stones to the base of the cake on the pistachio moss.
  • Using a fine-mesh strainer, shake confectioners' sugar over the top of the cake, creating a snowy effect.

DOUGHNUT HOLE CAKE



Doughnut Hole Cake image

This is the easiest, most impressive cake I've ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet. -Robert Pickart, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings

Number Of Ingredients 3

32 vanilla cake doughnut holes
1 package red velvet cake mix (regular size)
1 can (16 ounces) vanilla frosting

Steps:

  • Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly. , Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.

Nutrition Facts : Calories 420 calories, Fat 20g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 401mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

WOODLAND STUMP CAKE



Woodland Stump Cake image

Martha's modern version of the traditional yule log cake, or buche de noel, calls for rolling and filling chiffon cake with chocolate-hazelnut cream, covering in chocolate "tree bark," and decorating with candied "mushrooms" and pistachio "moss."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 11-to-12-inch cake

Number Of Ingredients 21

Unsalted butter, room temperature
2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 cup safflower oil
7 large egg yolks, plus 9 large egg whites, room temperature
3/4 cup whole milk
1 vanilla bean, split and seeds scraped
1/2 teaspoon cream of tartar
Confectioners' sugar, for dusting
10 ounces best-quality white chocolate, melted
3 to 4 tablespoons light corn syrup
Confectioners' sugar, for dusting
20 ounces best-quality semisweet chocolate (55 to 61 percent), melted
1/2 cup light corn syrup
Dutch-process cocoa powder, for dusting
6 tablespoons chocolate-hazelnut spread
3 1/4 cups heavy cream
1/2 cup confectioners' sugar
Dutch-process cocoa powder, candy mushrooms, light corn syrup, and finely ground pistachios (preferably Sicilian), for decorating

Steps:

  • Chiffon Cake: Preheat oven to 350 degrees. Brush two rimmed baking sheets with butter. Line with parchment; butter parchment.
  • In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. In another large bowl, whisk together oil, egg yolks, milk, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
  • Divide batter evenly between prepared sheets and spread to edges with a spatula. Bake until tops spring back when lightly touched, about 18 minutes. Dust two kitchen towels with confectioners' sugar. Invert one cake onto a towel; remove parchment. Dust with more confectioners' sugar. Starting at one short side, roll into a log, incorporating towel. Repeat with remaining cake. Let cool completely.
  • White Modeling Chocolate: Stir together white chocolate and 3 tablespoons corn syrup until mixture has consistency of thick batter or very soft dough. If mixture is too thick, add remaining 1 tablespoon corn syrup. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with confectioners' sugar; knead until smooth and pliable.
  • Semisweet Modeling Chocolate: Stir together semisweet chocolate and corn syrup until mixture has consistency of thick batter or very soft dough. Pour mixture into center of a large piece of plastic wrap; use edges of plastic to gather into a disk. Wrap tightly and let stand until firm, about 1 hour or up to overnight. When ready to use, transfer to a surface dusted with cocoa; knead until smooth and pliable.
  • Chocolate-Hazelnut Filling: In a small bowl, whisk together chocolate-hazelnut spread and 1/4 cup cream until thickened. In a large bowl, whisk together remaining 3 cups cream and confectioners' sugar until soft peaks form. Add chocolate mixture and continue whisking until stiff peaks form.
  • Assembly: Unroll cooled cakes, remove kitchen towels, and reroll. Cut each cake crosswise into thirds. Unroll one piece of cake and spread with about 1 cup filling. Roll into a tight spiral and place, cut-side up, in center of a large serving platter. Unroll a second piece of cake, spread with another 1 cup filling, and wrap around perimeter of first piece. Repeat with remaining 4 pieces of cake. Spread remaining filling over top and sides of cake.
  • Roll white modeling chocolate into a 1/4-inch-thick round, about 11 inches in diameter. Place on top of cake and fold overhanging edges down sides of cake. Lightly brush overhanging edges with water. Roll 1 1/2 cups semisweet modeling chocolate into a 6-by-8-inch rectangle. Use the handle of a wooden spoon to press a pattern crosswise on semisweet chocolate to resemble bark. Use a pizza wheel to cut a straight edge along one long side of semisweet chocolate. Affix bark to perimeter of cake, cut-side up, and gather bottom to resemble roots, placing small balls of semisweet chocolate in between bark and cake to create more dimension. Continue in this manner, working around sides of cake. Repeat process with remaining semisweet chocolate, then seam pieces of semisweet chocolate together by pinching and folding over each other to create a gnarled appearance.
  • Using a paring knife, score lines onto surface of tree stump, radiating out from center, to resemble cracks. Use a soft bristled brush to dust white chocolate with cocoa. Mix a small amount of cocoa with water, one drop at a time, until it has consistency of thick paint. Dip the tip of a 2-inch-wide coarse brush into cocoa mixture; dry-brush tree rings onto surface of tree stump. Brush sides and roots of stump in some spots with corn syrup; sprinkle pistachios over brushed spots to create appearance of patches of moss. Place a few candy mushrooms on sides of cake. Decorated cake can be stored in refrigerator, covered, up to 1 day.

Tips:

  • Mise en place: Before you begin, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use a heavy-bottomed pot: This will help to evenly distribute the heat and prevent the cake from burning.
  • Cook the cake over low heat: This will help to prevent the cake from overcooking and becoming dry.
  • Stir the cake constantly: This will help to prevent the cake from sticking to the pot and burning.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

Stump hole cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and straightforward instructions, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give stump hole cake a try. You won't be disappointed!

Related Topics