Hey everyone! These bear pound cakes would be an adorable treat to make for a friend or even just for your family to enjoy! And this is one of my favorite pound cake recipes too -- the cake comes out with the rich denseness of a pound cake while still remaining tender. Ill be featuring more fan photos in an upcoming video, so be sure to share your creations with me on my Facebook page ( or Instagram @kawaiisweeteats with the hashtag #kawaiisweetworld!\r
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Bear Cake Pan: \r
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Pound Cake recipe adapted from King Arthur Flour (\r
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Ingredients\r
¾ cup butter, at room temperature (plus more for greasing pan)\r
3 oz. cream cheese, softened\r
½ tsp salt\r
1½ cups sugar\r
1 tsp baking powder\r
2 tsp vanilla extr \r
5 large eggs, at room temperature\r
3 tablespoons milk\r
1¾ cups + 2 T. flour (plus more for flouring pan)\r
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Directions\r
1. Preheat oven to 350 F. Butter and flour a 9 x 5 loaf pan, or butter and flour bear cake ring if using bear pan. Wrap ring in nonstick aluminum foil, and place ring into bottom lid. Grease foil with butter.\r
2. Cream together butter, cream cheese, salt, baking powder, and vanilla extr.\r
3. Add in eggs one at a time, beating after each addition.\r
4. Mix in milk, and then stir in flour. Pour into loaf pan or bear cake pan. If using bear cake pan, you may also make a few small 5 x 3 pound cakes with leftover batter.\r
5. If using loaf pan, bake for 1 hour and 10-15 min. If using bear pan, bake for about one hour or until toothpick inserted comes out clean.\r
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Follow me on my newly made Instagram @kawaiisweeteats and share your creations with me with the hashtag #kawaiisweetworld (\r
\r
Find me on Facebook and send me pictures of your kawaii treats and crafts: \r
\r
Check out my channel: \r
\r
Music courtesy of Audio Network Better Days
\r
Bear Cake Pan: \r
\r
Pound Cake recipe adapted from King Arthur Flour (\r
\r
Ingredients\r
¾ cup butter, at room temperature (plus more for greasing pan)\r
3 oz. cream cheese, softened\r
½ tsp salt\r
1½ cups sugar\r
1 tsp baking powder\r
2 tsp vanilla extr \r
5 large eggs, at room temperature\r
3 tablespoons milk\r
1¾ cups + 2 T. flour (plus more for flouring pan)\r
\r
Directions\r
1. Preheat oven to 350 F. Butter and flour a 9 x 5 loaf pan, or butter and flour bear cake ring if using bear pan. Wrap ring in nonstick aluminum foil, and place ring into bottom lid. Grease foil with butter.\r
2. Cream together butter, cream cheese, salt, baking powder, and vanilla extr.\r
3. Add in eggs one at a time, beating after each addition.\r
4. Mix in milk, and then stir in flour. Pour into loaf pan or bear cake pan. If using bear cake pan, you may also make a few small 5 x 3 pound cakes with leftover batter.\r
5. If using loaf pan, bake for 1 hour and 10-15 min. If using bear pan, bake for about one hour or until toothpick inserted comes out clean.\r
\r
Follow me on my newly made Instagram @kawaiisweeteats and share your creations with me with the hashtag #kawaiisweetworld (\r
\r
Find me on Facebook and send me pictures of your kawaii treats and crafts: \r
\r
Check out my channel: \r
\r
Music courtesy of Audio Network Better Days
Category
📺
TV