Best 7 Moon Cake Recipes

MOON CAKE

Steps:

• In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
• For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
• For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
• For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
• In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
• To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

MOON CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
• In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
• Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
• In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

MIDNIGHT MOON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 9 inch round cake pan.
• Cream shortening, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs.
• In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
• In a third bowl, sift together the flour, salt, baking soda, and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into one 9 inch round pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
• To Make Icing: Combine confectioner's sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake. See the full moon.

FULL MOON CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat your oven to 325°F.
• In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer.
• Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely.
• To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners' sugar on top.

MOON CAKE I

Steps:

• Mix water and butter in a large sauce pan.
• Bring to a boil.
• Add flour all at once.
• Stir until smooth.
• Remove from heat.
• Beat in eggs 1 at a time.
• Beat good.
• Spread on ungreased jelly roll pan.
• Bake 15 minutes at 400 and 15 minutes more at 325.
• Cool, don't peck.
• Topping: Beat cream cheese in a large bowl.
• In separate bowl, mix pudding and milk.
• Gradually beat into the cream cheese.
• Pour on top of crust.
• Refrigerate 30 minutes.
• Top with Cool Whip.
• Drizzle with chocolate syrup.

WHITE MOON CAKE - THREE LAYER

Steps:

• For cake: Preheat oven to 325ºF.
• Sift cake flour once, measure, add baking powder, salt, then sift together 3 times.
• Cream butter, add sugar gradually; Creaming together until light and fluffy.
• Add flour mixture, alternately with milk, a small amount at a time; Beat after each addition until smooth.
• Add vanilla, then fold in egg whites.
• Bake in 3, nine inch layer pans in preheated slow oven 325ºF for 15 minutes, then increase heat slightly to 350ºF and bake 15 minutes longer or until toothpick inserted in center comes out clean.
• Cool cake completely on wire racks.
• Prepare Lemon pudding (Cooked not instant): In a medium size sauce pan mix contents of pudding box with 1/2 cup sugar and 1/4 cup water.
• Stir in 2 egg yolks and an additional 2 cups water; Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and cool 5 minutes stirring twice then cool to room temperature.
• Fill cake with Lemon pudding between the layers and frost with Moon Glow Lemon Frosting.
• To make Moon Glow Lemon Frosting: Add lemon rind and juice to yolks; Mix and add sugar; Beat until smooth.
• Note: For those afraid of eating raw egg you can do this to make the egg yolks safe: In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk); cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F, as measured with an instant read thermometer. Immediately place the saucepan in ice water and stir until the yolk mixture is cool; proceed with the recipe.