Icebox Cake

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Or Zebra Cake as my son and I call it. I got a recipe card for this in our last Hello Fresh delivery and of course I had to try it. Only 2 ingredients?! Come on! So easy, and a no bake dessert at that. Awesome!

Oh and Hello Fresh is a food delivery service just like Blue Apron (which we also use). They send you pre-portioned ingredients for 3 meals for you + 1 or 3 depending on family size. It’s great! Definitely check them out 🙂

Back to this cake… it really is so delicious and so easy to make but also very filling! I made my own whipped cream which is way better than Cool Whip in my opinion. And that’s also so easy. I will share the recipe in this blog post. So, before going in there are 2 things you need to know: first is that it needs to be refrigerated for at least 8 hours or overnight before serving. A great dessert to make the day before. Second is that you need a springform pan. So before attempting this recipe, make sure you have time and the correct pan.

Let’s get to it…

What you will need:

8 or 9 inch springform pan

3 cups cold heavy cream
6 tablespoons powdered sugar
2 teaspoons vanilla extract
(2) 9 oz packages of chocolate wafter cookies

I used these

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To make your own whipped cream, in a cold metal (or glass) bowl, whisk all first 3 ingredients until stiff peaks form. It took me literally 5 or 6 minutes, my arm was hurting! It takes a while but it’s so worth it.

Once your whipped cream is made, evenly spread 1/2 cup on the bottom of the pan. Next, evenly place the wafer cookies on top of the whipped cream layer. Continue making layers like this making sure you end with whipped cream. I did 4 layers of cookies but could have probably done another one. Cover with plastic wrap and refrigerate for at least 8 hours. Tip: Feel free to break cookies the fill in any gaps.

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When ready to serve, carefully remove sides of pan. Use a warm knife to cut and rinse off after every slice for smooth edges. Enjoy!

Store covered, in the fridge.

Simple Butter Cake 

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Yum! Yum! Yum! Ate way too much in my tum tum tum! This butter cake is so simple to make and it is so delish! Very similar to a pound cake but not as dry or dense. I had to use up some strawberries and had these ingredients on hand so here I am, sharing this gorgeous cake recipe with you. It’s perfect for the first day of spring! Top it with powdered sugar and fresh fruit and you are good to go! Have a slice for breakfast even, with a cup of coffee and you are ready to tackle the day.

What you will need:

9 inch round cake pan sprayed with non-stick spray and lined with parchment paper

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup granulated  sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup milk (preferably 2% or whole)
Powdered sugar (for dusting)
Fresh fruit for topping

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth. Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture, alternating with the milk until everything is combined.

Pour into prepared pan and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on a wire rack for at least 15 minutes before inverting to cool completely. Dust with powdered sugar and serve with fresh fruit. Enjoy!

 

Yellow Butter Cake with Vanilla Buttercream

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I made this cake for my husbands 35th birthday. He sent me the recipe from another blog called thekitchn.com. They have a ton of awesome recipes so go check them out if you have not already!

I must say, this is probably going to be my new go-to cake! Great for any occasion, even weddings! Dress it up or down, decorate it how you want, or don’t. It is so easy, not many ingredients are needed and it is so delicious! I could eat it in one sitting, no joke.

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mmmmmmmm 🙂

So without further ado, let’s go bake a cake!

What you will need:

For the cake:

Two 9 inch round cake pans, greased and lined with parchment paper

2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1/2 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups whole milk

For the buttercream:

1 cup unsalted butter at room temp
4 cups powdered sugar
1 teaspoon vanilla extract
3 teaspoons +/- whole milk

Note: The decorations you see pictured are just vanilla wafer cookies dipped in melted chocolate

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, salt and baking powder. Set aside. In another large bowl, beat together the butter and sugar until nice and creamy. Add in eggs, one at a time and beat well until incorporated. Beat in vanilla.

Slowly add in flour mixture, alternating with the milk. Beat for a full minute or two until the batter is a nice consistency. Pour into prepared pans and bake for 25 minutes.

Allow to cool on a wire rack before inverting to cool completely.

Now make the buttercream! Beat the butter until creamy and smooth. The key to making your own buttercream is that you cannot beat it enough. I used a hand mixer and my arm was about to fall off! Next, add in 3 cups of powdered sugar, 1 cup at a time and beat until incorporated and smooth. Add in vanilla and 2 teaspoons of milk. Keep beating, adding another cup of powdered sugar and more milk if needed until you reach desired consistency.

Look at this buttercream! YUM

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Frost the cooled cakes, decorate and enjoy!

Cranberry Orange Cake

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The perfect Christmas cake! It is not only so gorgeous, it is super tasty, too! I found the recipe on alattefood.com so go check out her site if you have not been there yet! She has some great recipes. I changed a few things in this recipe but for the most part, it’s the same. If you love the tartness of cranberry, this cake is for you. Just know that this recipe is more involved than other cakes I have made, so make sure you have a lot of time and patience before starting. So, come on! You got this…

What you will need:

Cake:

3 round cake pans either 8 inch or 9 inch sprayed with non-stick spray (note: My cake is only 2 tiers because the other tier did not make it out of the pan. We had a little baker catastrophe. BUT it was still eaten ;))

2 1/4 cups all-purpose flour
2 Tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 eggs, separated at room temp
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
2 cups granulated sugar
2 tsp vanilla extract
1 cup milk (I used 2 %)
1/2 cup sour cream or Greek yogurt
Orange zest from 1 orange
1 1/2 cups fresh cranberries + Tbsp flour

Frosting:

1 cup unsalted butter at room temp
4 oz. cream cheese at room temp
Orange zest from 1 orange
1 tsp vanilla extract
2 Tbsp fresh squeezed orange juice
4 cups powdered sugar
Optional: cranberries and orange slices to decorate

Preheat oven to 325 degrees fahrenheit. In a large bowl, sift together the flour, corn starch, baking powder, baking soda, and salt. Set aside. In the bowl of your electric mixer, beat butter until smooth. Add oil and sugar and beat until nice and fluffy. Add in vanilla and egg yolks and beat until well combined.

In another bowl, mix together the milk, sour cream or yogurt, and orange zest. Alternating with the flour mixture, beat into the butter mixture until just combined. Flour mixture, milk mixture, flour mixture, milk mixture, etc.

Beat the egg whites until stiff peaks form. Fold into the cake batter.

Toss the cranberries in 1 Tbsp of flour and then fold into the cake batter. Evenly pour batter into prepared cake pans.

Bake for 20-25 minutes. Allow to cool completely on wire racks.

Make the frosting

Beat butter and cream cheese until well combined. Add in orange zest and vanilla and beat until combined. Beat in orange juice and 2 cups of powdered sugar. Beat until you reach desired consistency, adding more powdered sugar as needed.

Frost the cooled cakes, decorate and enjoy!

I stored my cake covered, in the fridge but let it come to room temperature when serving. I know! A lot of steps but it’s definitely worth it 🙂

Oh, and last but not least, I tossed my cranberries in a bowl with a tiny amount of water and granulated sugar to get that candied look.

Chocolate Banana Cake with Chocolate Buttercream Frosting

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I know, I know! ANOTHER banana bread/cake recipe. Ugh. I have like 20 now up on this site. But they are all so good and I always have the ingredients on hand so banana bread or cake is what I make! This one is so easy and with the buttercream frosting it can be used as a birthday cake. So delicious, so moist, my stomach hurts because I literally just ate 3 pieces. And my pieces are huge.

For the buttercream, I actually don’t even measure out my ingredients anymore. I’ve made SO MANY freaking cakes within the past 2 years that I can honestly say I’ve become a pro at buttercream. However, I did list the ingredients and about how much you need for this cake. But you will see or come to realize that every buttercream is different depending on the person and what you want for each cake. If you have any questions, send me a comment!

So, without anymore typing/reading, go start your ovens and let’s bake a cake!

What you will need:

9 x 13 inch glass bake pan sprayed with nonstick spray

2 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
2 large eggs
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the chocolate buttercream: 

1/2 cup unsalted butter at room temp
2 tablespoons milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar

For the cake, preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together the mashed bananas, eggs, water, milk, oil and vanilla. Pour the dry ingredients into the wet and stir or whisk until combined. The mixture is quite wet.

Pour into prepared pan and bake for 33-40 minutes. Mine was done right at 33 minutes. Allow to cool completely on a wire rack before frosting with the buttercream.

To make the buttercream: Beat the butter until smooth and creamy. Add cocoa powder and milk and beat until combined. Slowly add in powdered sugar until you reach desired consistency. Note: You cannot beat buttercream too much! Keep beating until you get what you want!

Frost the cake when it has cooled completely. Store covered at room temperature. Enjoy!

Simple Vanilla Cake


With chocolate buttercream! And sprinkles! You all know I LOVE cake. So on a lazy Sunday with nothing to do… I make one! This recipe is delicious and easy and moist. My husband even asked “is this from a box?” HA! Nope, your lovely wife 😉 So get on those aprons and let’s bake a cake…

What you will need:

9 inch round cake pan, greased

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (2% works best)

For the buttercream:

1/4 cup unsalted butter at room temp
1/4 cup minus 1 tablespoon unsweetened cocoa powder, sifted
2 cups +/- powdered sugar
1 tablespoon milk

Note: Recipe can easily be doubled if you want to make a 2 tier cake.

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together the flour and baking powder. Set aside. In another bowl, beat together the butter and sugar until creamy. Add in the eggs, one at a time beating well after each addition. Beat in vanilla. Slowly add in flour mixture, alternating with the milk until you get a nice batter. Pour into prepared pan and bake for 30-40 minutes. Allow to cool on a wire rack for 10 minutes before inverting to cool completely.

To make the butter cream, beat the butter until smooth. Add the cocoa powder and beat until combined. Add in milk and 1 cup of powdered sugar and beat until combined. Beat in last cup of powdered sugar until you reach desired consistency and flavor. Frost cooled cake, slice and enjoy!

Coconut Cake


I got this recipe from a friend of mine who got it from her neighbor. She said it was the most moist, delicious cake she’s ever had! So of course I wanted to make it. And to make it festive for the 4th of July, I added a glaze and fresh fruit. This is the perfect cake or bread to serve at breakfast, lunch, dinner, as a snack, a dessert or at afternoon tea. If you’re having guests stay with you this weekend for the holiday, go ahead and make this! You won’t be disappointed 🙂 So let’s go….

What you will need:

9 x 5 loaf pan greased

1 cup sweetened shredded coconut
1/4 cup water
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup unsalted butter at room temp
1 cup granulated sugar
2 large eggs
1/2 cup milk

For the glaze:

1/2 cup powdered sugar
1 tablespoon milk
Fresh blueberries and strawberries

Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine coconut and water and set aside. In another bowl, whisk together flour, baking soda and baking powder. Set aside. In another bowl, beat butter and sugar until creamy. Add eggs and beat until combined. Add flour mixture alternating with the milk until just combined. Stir in coconut. Pour batter into prepared pan and bake for 45-50 minutes. Allow to cool on a wire rack before inverting to cool completely.

To make the glaze, stir together powdered sugar and milk until you reach desired consistency. Pour over cooled cake. Cut up fruit and place however you like. Slice and Enjoy!

Have a fun and safe Fourth of July!