The hurricane cake is an indulgent dessert that truly lives up to its name. Featuring a luscious pecan-coconut base, a moist cake layer, and a decadent cream cheese topping, it offers a burst of flavors that will undoubtedly leave you craving more. This comprehensive article will provide you with all the necessary information to successfully craft this delightful cake, including ingredient gathering and troubleshooting tips for common mishaps.
Recipe
Here’s what you’ll need to whip up a hurricane cake:
- For the pecan-coconut base:
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1/2 cup margarine, melted
- For the cake layer:
- 1 (15.25 ounce) package of German chocolate cake mix (or your favorite cake mix flavor)
- Ingredients required by the cake mix (eggs, oil, water)
- For the cream cheese topping:
- 1 (8-ounce) package of cream cheese, softened
- 3 ¾ cups confectioners’ sugar
- 1/2 cup margarine, melted
How To Make Hurricane Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Prepare the base: Spread the melted margarine evenly across the bottom of the prepared pan. Sprinkle the coconut and pecans over the margarine, creating a uniform layer.
- Mix the cake batter: Following the instructions on the cake mix package, prepare the cake batter. Ensure you have the correct amount of eggs, oil, and water for your specific mix.
- Assemble the cake: Pour half of the cake batter over the pecan-coconut base.
- Create the swirl: In a separate bowl, whisk together the softened cream cheese, confectioners’ sugar, and melted margarine until smooth and creamy. Dollop spoonfuls of the cream cheese mixture randomly over the cake batter.
- Swirl gently: Using a knife, gently swirl the cream cheese mixture into the cake batter, creating marbled patterns but not completely mixing everything together.
- Pour the remaining batter: Carefully pour the remaining half of the cake batter over the swirled mixture.
- Bake it up: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely: Let the cake cool completely in the pan before frosting or cutting.
Troubleshooting
- The cake is too dry: If your cake seems a bit dry, consider using a cake mix with a pudding mix included. You can also drizzle the top with a little milk or simple syrup before frosting for added moisture.
- Cake top cracks: Don’t worry about small cracks on the top of the cake. The cream cheese swirl can cause this, and it won’t affect the taste.
- Cream cheese topping sinks all the way down: If the cream cheese topping sinks completely to the bottom and doesn’t swirl, it might have been too warm when added to the batter. Next time, ensure the cream cheese is softened but cool, not melted.
Storing Secrets
- Room temperature storage: The hurricane cake can be stored at room temperature for up to 2 days in an airtight container.
- Refrigeration: For longer storage, you can refrigerate the cake for up to a week. Bring it back to room temperature before serving for optimal flavor and texture.
- Freezing: The unfrosted cake can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Success Tips: For a Cake that Shines
- Use high-quality ingredients: Fresh ingredients will result in the best flavor.
- Don’t overmix the batter: Overmixing can lead to a tough cake. Mix the cake batter according to the package instructions and stop once everything is just combined.
- Cool the cake completely: This is crucial before frosting. A warm cake will melt the frosting and make it difficult to spread.
- Get creative with frosting: While the traditional hurricane cake uses melted chocolate frosting, you can explore other options like cream cheese frosting, whipped cream, or caramel sauce.
With these tips and tricks, you’ll be well on your way to baking a hurricane cake that’s as delicious as it is impressive. So preheat your oven, gather your ingredients, and get ready to whip up a storm in the kitchen!
