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Golden Queso Drip Cake Recipe

Golden Queso Drip Cake Recipe
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★★★★★

5 from 23 reviews

A delightful Golden Queso Drip Cake featuring a moist cheddar-infused vanilla cake topped with a creamy queso glaze that perfectly blends sweetness and savory cheddar flavors. This Filipino-inspired dessert is a crowd-pleaser with its rich layers and beautiful golden drip finish.

Ingredients

Scale

For the cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • ½ cup grated cheddar cheese

For the queso glaze:

  • 1 cup cream cheese, softened
  • ¼ cup sweetened condensed milk
  • ¼ cup melted white chocolate
  • 2 tbsp warm milk
  • ¼ cup grated cheddar cheese

Optional garnish:

  • White chocolate drizzle
  • Extra cheese shavings

Instructions

  1. Preheat and prepare. Preheat your oven to 175°C (350°F) and grease a round cake pan to prevent sticking and ensure easy removal after baking.
  2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning throughout the cake batter.
  3. Cream butter and sugar. In another large bowl, beat the softened unsalted butter and sugar until the mixture becomes creamy, pale, and light in texture, which helps create a tender cake crumb.
  4. Add eggs and vanilla. Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition for an even texture. Stir in the vanilla extract to infuse flavor.
  5. Combine wet and dry ingredients. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until the batter is smooth and well combined without overmixing.
  6. Fold in cheddar cheese. Gently fold in the grated cheddar cheese into the batter, ensuring an even distribution without deflating the mixture.
  7. Bake the cake. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  8. Cool completely. Remove the cake from the oven and allow it to cool completely in the pan before applying the glaze to prevent melting and sliding.
  9. Prepare queso glaze. Beat together the softened cream cheese, sweetened condensed milk, and melted white chocolate until smooth and creamy. Add the warm milk and grated cheddar cheese, mixing until the glaze is silky and uniform.
  10. Glaze the cake. Pour the queso glaze over the cooled cake, allowing it to naturally drip down the sides, creating the signature golden drip effect.
  11. Garnish and serve. Finish by drizzling additional white chocolate or sprinkling extra cheese shavings over the top for added texture and visual appeal before serving.

Notes

  • Make sure the cake is completely cooled before glazing to prevent the glaze from melting off.
  • Use freshly grated cheddar cheese for the best texture and flavor.
  • Warm the milk slightly before adding to the glaze to help achieve a smooth consistency.
  • Adjust sweetness by varying the amount of sweetened condensed milk in the glaze.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Golden Queso Drip Cake, Filipino cheese cake, creamy queso cake, cheddar drip cake, dessert recipes

Find it online: https://maicook.com/golden-queso-drip-cake-recipe/