Tag Archives: cake

Marble Pound Cake

27 Mar


Did you know that March 4th was National Pound Cake Day? There’s actually a fun food holiday for every day of the year! I celebrate when I can, even if I don’t post the recipe till weeks later, oops! This year I had a hankering for marble pound cake, one of my favorite flavors, because you don’t have to choose between vanilla or chocolate. Best of both worlds!

This was really easy to make and turned out great! The only thing I’d change is the fact that apparently I went a little swirl crazy, because my chocolate and vanilla swirls are really small instead of being thicker and more defined. So just go easy on the swirling, even though it’s fun and easy to get carried away!

Marble Pound Cake

1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 Tbsp cocoa powder
Butter or cooking spray for pan

Yield: 1 loaf

Preheat oven to 350 degrees F. Generously butter or spray a 9-by-5-inch loaf pan; set aside.

Whisk together the cake flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour.

Scoop 1/3 of the batter into another bowl and set aside. In a separate small bowl, mix the cocoa powder and 1/4 cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well.

To assemble the cake, start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (see pictures in the original recipe, link below) For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and vice versa. Finish with a final layer of batter, again alternating it from the pattern of the 2nd layer.

Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.
Bake until a toothpick comes out clean, 40 to 60 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Source: The Baker Chick


Strawberry Dream Cake

6 Jun


I made this cake a while back for my boss’ birthday. The request was for a super strawberry cake, so that’s what they got! The awesome part is… my boss is a guy so he was amused when I arrived with this girly looking cake. Tickled pink, if you will. 😉

This two layer cake is moist and flavorful, then topped with a creamy strawberry frosting and some fresh berries for garnish. Plus, I got to finally test out the petal frosting technique I’d been dying to try.


Speaking of the petal frosting style, I recently made a huge cake (the biggest I’ve ever made) and decorated it the same way! My friend and coworker asked me to make the cake for her mother’s 80th birthday bash. I made a simple white cake with a yummy vanilla cream cheese frosting and colored it in an ombre style. She loves the color orange, if you couldn’t tell! This three tiered, six layer cake was a beast, but I’m super proud of how it turned out and it tasted great! Baking and decorating large cakes is definitely a big undertaking, but once you learn the ropes and get that first experience under your belt, it isn’t too terribly intimidating. Pretty fun and rewarding actually!

Strawberry Dream Cake

For the cake:
1 (18.25 oz) white boxed cake mix
1 (3 oz) box strawberry instant gelatin mix
1 (15 oz) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

For the frosting:
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 (10 oz) package frozen strawberries in syrup, thawed and pureed
7 cups confectioners sugar
Fresh strawberries for garnish, optional

Yield: 8 servings

Preheat oven to 350 degrees F. Lightly grease two 9 inch round cake pans and set aside. In a large mixing bowl, combine the cake mix and gelatin powder. Add the pureed strawberries, eggs, oil, and water. Beat at medium speed with an electric mixer until smooth.

Pour into prepared pans and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.

For the frosting: In a large mixing bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with fresh strawberries, if desired.

Source: Slightly adapted from Paula Deen

Mardi Gras King Cake

15 Feb


I’ve always wanted to attempt making a homemade King Cake for Mardi Gras, and this year, per my husband’s request and my sheer determination, I decided to go for it! I didn’t have a recipe to start, but then I saw that The Catholic Foodie has shared his tried and true recipe with the world. Any new recipe is a little intimidating, but with a little time and attention, this is literally a piece of cake!


This starts as a pretty normal bread recipe, but the hints of lemon and nutmeg really make it something special. I decided to add some pecans and cinnamon to the cream cheese filling to add a little more texture and flavor. As for the icing, you can either make colored icings instead of sprinkles, but just FYI – colored sugars are SO easy to make in whatever color you’re needing. Just put some granulated sugar in a ziploc bag, add a little gel food coloring, and smoosh it together for a while till it’s all incorporated. Voila – cheap and simple colored sugar – fit for a King Cake!


I hope yall had a fun Mardi Gras and are having a blessed Lenten season!

Mardi Gras King Cake

2 packets of active dry yeast (4 1/2 tsp)
1/2 cup granulated sugar
1 1/2 sticks of butter, melted
1 cup warm milk (about 110 F)
5 large egg yolks, room temperature
4 1/2 cups of all-purpose flour
2 tsp salt
1 tsp nutmeg (freshly grated if possible!)
1 tsp grated lemon zest
1 tsp vegetable or olive oil
1 lb cream cheese, room temperature
1 cup chopped pecans
1/4 tsp cinnamon
3 1/2 cups confectioner’s sugar
1 plastic king cake baby
5 Tbsp milk, room temperature
3 Tbsp fresh lemon juice
Purple, green, and yellow food coloring or colored sugar

Yield: 1 large cake (about 15-20 servings)

For the dough: Combine the yeast and the granulated sugar in the bowl of a stand mixer fitted with a dough hook. If you don’t have a stand mixer, don’t worry, you can do the same thing by hand in a large mixing bowl. Add melted butter and warm milk and beat for one minute at medium-low speed. With the mixer still running, add the egg yolks and beat for another minute. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl and forms a ball (or starts to climb up the dough hook). As with any dough, you may have to add water (a tablespoon at a time) or more flour to get the right results. Remove the dough from the bowl and, using your hands, form it into a smooth ball. Using vegetable or regular olive oil, lightly oil a large mixing bowl. Place the dough in the bowl, rolling it around to coat it on all sides with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free place for about 2 hours. You want the dough to double in size.

For the filling: In a large mixing bowl, combine the cream cheese, pecans, cinnamon, and 1/2 cup of confectioner’s sugar. Blend using a fork or an electric mixer on low speed. Set aside.

After the dough has doubled in size: Turn the dough out onto a lightly floured surface. Using your hands or a rolling pin, roll it out into a rectangle about 30 inches long and 6 inches wide. Take the cream cheese filling and spread it out lengthwise over the bottom half of the dough. Flip the top half of the dough over the filling and seal the edges with your fingers, pinching the dough together. Shape the dough into a cylinder and place it on a lined baking sheet seam side down. Shape it into a ring and pinch the ends together, doing your best so that there’s no visible seam. Cover the ring with plastic wrap (or a clean kitchen towel) and set aside in a warm, draft-free place. Let the dough rise until doubled in size (about 45 minutes). Preheat oven to 350 F. Once the cake has doubled in size, remove the plastic wrap or towel and brush the surface of the cake with 2 Tbsp of milk. Place cake in oven and bake 25 to 30 minutes, until it is golden brown. Remove from the oven and carefully place the cake on a wire rack so that it can cool completely. When it is completely cooled, insert the plastic baby from the bottom of the cake.

For the icing: In a mixing bowl, combine 3 cups of confectioner’s sugar, 3 Tbsp of milk and 3 Tbsp of lemon juice. Stir well with a fork or whisk. Once the cake is completely cooled, spread the icing over the cake with a spoon. Sprinkle colored sugars alternately in purple, green, and yellow. Or instead of using colored sugars, before icing, divide the icing into three small bowls and color them with purple, green, and yellow food coloring. Ice the cake, alternating the icing colors. Slice, serve, and enjoy!

Source: Slightly adapted from The Catholic Foodie

Cinnamon Sugar Cake Donuts

20 Jan


I was recently gifted a donut pan and couldn’t wait to break it in! For my first go around, I figured I’d use the basic Wilton recipe that came with the pan. But instead of rolling the donuts in butter and cinnamon sugar, I just sprinkled some on before baking them to add a little extra flavor and crunch. (plus why add more calories when you get the same taste?)

These donuts were so delicious, especially when fresh out of the oven. They’re really easy to toss together and would make a nice homemade breakfast when you have friends or family over. I can’t wait to try different varieties and maybe get a mini donut pan too!

Cinnamon Sugar Cake Donuts

1 cup all purpose flour
1 cup cake flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted
Cinnamon Sugar for topping

Yield: 1 dozen donuts

Preheat oven to 425 degrees F. Spray donut pan with non-stick cooking spray.

In a large mixing bowl, sift together the dry ingredients. Add the buttermilk, eggs, and butter. Beat until just combined. Spoon batter into the donut pan, until about 2/3 full. Sprinkle cinnamon sugar over the top of each donut.

Bake for 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing to a cooling rack to completely cool.

Source: Slightly adapted from Wilton

German Chocolate Cupcakes

21 Oct

I (somewhat) apologize for all the sweet recipes heading your way. I promise I do cook savory food too! But these desserts are too delicious not to share. I made these cupcakes for a recent Birthday and had actually never made German chocolate cake before. It was surprisingly easy, especially the German chocolate frosting which I was unsure of when I started. The cupcakes are made from a doctored up cake mix, but you could totally go for the gold and make it all from scratch.

I loved the idea of creating a gooey coconut and pecan “nest” on top of each cupcake, surrounded by the rich chocolate buttercream. You get all of the traditional German chocolate cake components with a cute and creative twist!

PS: I was actually baking for two Birthdays so made half of the cupcakes German chocolate and half were girly double chocolate with extra chocolate frosting and pretty pink pearl sprinkles!

German Chocolate Cupcakes

Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1 cup sour cream

German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 1/2 tsp vanilla extract
1 1/2 cup chopped pecans
1 1/2 cup flaked coconut
Chocolate Buttercream:
4 oz cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 tsp vanilla extract
1 Tbsp milk or cream (if needed)

Yield: 20-24 cupcakes

Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.

In a large bowl, gently combine oil, eggs and vanilla extract. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. Add buttermilk and stir until combined. Add another third of the cake mix (again, sifting for easy stirring). Add sour cream, then final third of cake mix. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted toothpick comes out clean.
For the German chocolate frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks, and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans, and coconut. Let cool.
For the chocolate buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar, and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.
Pipe the chocolate buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German chocolate frosting into the center.

Source: Your Cup of Cake

Polish Babka

11 Apr

Babka is a Polish bread that’s traditionally made for Easter. I saw a recipe for it and was intrigued – I love learning about food traditions from other countries. Apparently “babka” is Polish for “grandmother”. It’s named so because the shape is reminiscent of a grandmother’s skirt, especially if you serve the slices fanned out in a circle. Cute, right? 🙂

This is a super simple recipe and while it is a yeast dough, there isn’t any kneading required. Just mix the ingredients together, let it rise the proper amount of time, bake it, and boom – you have a delicious treat. The texture is nice and is on the border between bread and cake. My variation left out the usual raisins and dried fruit, at least this time. Even without the addition it’s so good and has just enough sweetness where it could be used as a dessert or an addition to breakfast or brunch.

The rum syrup that’s added right after baking gives the babka a nice extra oomph. But if you decide to add the rum glaze, this grandma isn’t very kid friendly anymore! You can always make it milder with apple juice or milk, or leave out the glaze altogether, but the grown up version we ate had some definite rum action going on.

Happy Easter season to all of you!

Polish Babka

1/2 cup lukewarm milk
3 large eggs, at room temperature
Heaping 1/2 tsp salt
1/4 cup granulated sugar
1/4 cup (4 Tbsp) softened butter
2 cups all-purpose flour
2 tsp instant yeast
1/4 cup raisins (optional)

Rum Syrup:
1/2 cup granulated sugar
1/4 cup water
2 Tbsp rum (or apple juice)

Rum Glaze:
1 cup confectioners sugar
Pinch of salt
2 Tbsp rum (or apple juice)
Splash of milk

Yield: 1 cake (approx 12-16 servings)

Place everything for the bread in a mixing bowl and beat at medium speed until cohesive. Increase your mixer’s speed to high and beat for 2 minutes. Add the fruit, beating gently just to combine. (optional)

Cover the bowl and let the dough rest/rise for 60 minutes; it won’t appear to do much. Scoop the batter into a greased bundt pan. Cover the pan, and let the dough rest/rise for 30 minutes, while you preheat your oven to 350 degrees F.

Bake the babka for 35 to 40 minutes, until an instant-read thermometer inserted into the center of the loaf reads at least 190 degrees F.

While the babka is baking, prepare the rum syrup. Combine all of the syrup ingredients in a small saucepan set over medium heat. Bring the mixture to a boil, and boil, swirling the liquid in the pan, until the sugar dissolves. Remove from the heat.

Remove the babka from the oven. Poke it all over gently with a toothpick or fork and slowly pour the syrup over the babka’s surface. When the syrup is fully absorbed (about 20 minutes or so), carefully loosen the babka’s edges, and turn it out of the pan onto a rack.

To make the glaze, mix all of the ingredients together, stirring until smooth. Drizzle over completely cool babka. Slice, serve, and enjoy!

Source: King Arthur Flour

Cherry Vanilla Lime Pound Cake

5 Mar

I made this cake for National Pound Cake Day yesterday. At first, it was going to be a simple vanilla lime cake. But then I was inspired by my hubby’s favorite cherry vanilla limeade drink and decided to give it some extra pizzaz! This flavors combined in this buttery dessert are absolutely delicious – the smooth vanilla bean blends beautifully with the tart lime and sweet cherry. Plus the glaze gives it some extra color and even more of a tasty cherry punch. Enjoy!

Cherry Vanilla Lime Pound Cake

For the cake:
3 whole eggs
3 Tbsp milk
1 Tbsp vanilla extract
1 whole vanilla bean (contents of)
1 1/2 Tbsp lime zest
1/4 cup fresh lime juice
15 maraschino cherries, chopped
1 1/2 cups all-purpose flour
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened

For the glaze:
1/4 cup fresh lime juice
1/2 tsp vanilla extract
1 Tbsp maraschino cherry juice
1 Tbsp milk or heavy cream
1 1/2 cup powdered sugar

Yield: 1 cake

Preheat oven to 350 degrees F. Combine the eggs, milk, vanilla extract, vanilla beans, lime zest, and lime juice in a small bowl and whisk together.

In a mixing bowl, combine flour, sugar, baking powder, and salt and mix until combined. Add the butter and mix together until batter starts to come together. Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two parts, scraping down the sides of the bowl and mixing on medium speed for about 30-45 seconds each. Add the chopped cherries and gently fold them into the batter.

Spray a loaf pan with baking spray. Pour the batter in the loaf pan and bake for 50 – 55 minutes, or until a toothpick comes out clean. If the cake starts getting too brown on top, lightly tent it with foil. Let the cake cool completely before glazing.

For the glaze:
Whisk all of the ingredients together to form a glaze. Add more liquid or sugar until you get to the desired consistency. Pour over cooled pound cake. Slice and enjoy!

Source: Adapted from How Sweet Eats