cake

Cinnamon Bundt Cake

Fall is upon us and I can’t believe it! This summer kind of sucked but we made the most of it. I hope you all are healthy, mentally, physically, emotionally during these times. I’m definitely limiting my time on social media because I just don’t need any added negativity in my life right now. So instead, I bake something delicious for my family!

This cake is the perfect treat either in the morning with coffee or afternoon tea. Tonight I’m actually going to have it a la mode style with some vanilla ice cream. Yum! Instead of frosting, you pour a cinnamon glaze over the warm cake and it is finger lickin’ good 🙂 So, let’ go start our ovens and bake!

What you will need:

1 bundt pan, greased

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

For the glaze:

1/2 cup granulated sugar
1/3 cup water
6 tablespoons unsalted butter
1 teaspoon vanilla
3/4 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. In another large bowl, beat together the sugar and butter until creamy and smooth. Add in vanilla and 1 egg, beating until combined. Add other eggs, one at a time, beating until combined.

Slowly mix in the flour mixture, alternating with the milk until combined. Pour into prepared pan and bake for about 35-40 minutes. Allow to cool for 20 minutes.

To make the glaze, put all the ingredients in a small saucepan over medium heat. Whisk constantly for several minutes until the mixture is slightly thickened.

Place a plate or some parchment paper under a wire rack. Invert the cooled cake over a wire rack. With a toothpick, prick a bunch of holes all over the top and sides of the cake. Pour the glaze over the cake and let it run over the sides and middle.

Slice and enjoy! Cover at room temperature or refrigerate. Serve warm with ice cream or as is! Enjoy!

Funfetti Birthday Cake

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I’m 36! Happy birthday to me 🙂 Ever since I can remember, I’ve always had funfetti cake for my birthday. I’m not sure if my mom made it from scratch or the box cake from pillsbury, but it has always been my favorite! And here I am, a grown adult, baking my own birthday cake. Why not, right?! It’s what I do. For this cake I did a 3 tiers but I’m not sure of the sizes. If you are curious, please let me know and I’ll go measure but this recipe will be perfect for 2 (8) inch cake pans.

If you are in the mood for some birthday cake or celebrating a birthday of a loved one, here you go! Homemade funfetti with buttercream, sure to please ages 1-100 🙂 Let’s bake a cake!

What you will need:

2 (8) inch cake pans, greased and lined with parchment paper

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter at room temp
1 cup granulated sugar
3 egg whites
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup milk
1/3 cup sprinkles (plus more for decorating)

For the buttercream:

1/2 cup butter at room temp
2 (+) cups powdered sugar
1 teaspoon vanilla extract

Preheat oven to 340 degrees. In a bowl, whisk together the flour, baking soda, powder and salt. Set aside. In another large bowl, beat together butter and sugar until creamy. Add in egg whites, vanilla, sour cream and milk and beat until combined. Slowly beat in flour mixture until just combined. Fold in the sprinkles.

Divide batter evenly into cake pans. Bake for 20-30 minutes depending on size. Allow to cool slightly before inverting onto a wire rack. Cool completely before frosting and decorating.

To make the buttercream, beat all ingredients until desired consistency. Add more powdered sugar or milk as needed. Decorate cake!

Store covered at room temp or in the fridge.

Apple Cider Doughnut Cake

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Happy National Doughnut Day! I was actually going to make this recipe tomorrow but when I found out what today was, duh! I bring you this delicious cake inspired by apples and fall. Oh and of course, doughnuts! This cake is very easy to make and no fancy kitchen gadgets are needed. Just 2 bowls and a bundt pan. And if you follow my Insta stories, you know that I completely butchered the cake flip (face palm). I think I need a new bundt pan because I always struggle with inverting cakes with it. None of my other cake pans have problems, just this one…

But, with the power of photography, you can’t even tell in these pictures! And, it doesn’t matter, the cake is still delicious and it just goes to show that no one is perfect. We all make mistakes and sometimes we fail. I still have dessert for my family 🙂

So go get your aprons on, start your ovens and let’s bake!

What you will need:

Bundt pan greased well

For the cake:

2 cups all-purpose flour
1 1/2 cups oat flour
1 cup sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
3/4 cup applesauce
3/4 vegetable oil
3 large eggs
2 teaspoons vanilla extract

For the topping:

2 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl, whisk together the flours, sugar, cinnamon, baking powder and soda and salt. Set aside. In another large bowl, whisk together the wet ingredients; cider, applesauce, oil, eggs and vanilla.

Pour the wet ingredients into the dry and whisk until just combined. Pour into prepared pan and bake for 40-50 minutes. Allow to cool 15-20 minutes on a wire rack before carefully inverting on a serving plate.

While cake is cooling, melt butter. In a small bowl stir together the sugar and cinnamon. Pour butter over cooling cake and immediately sprinkle on the cinnamon sugar. Slice and serve. Enjoy!

Store covered at room temp.

Look at those pretty crumbs and beautiful cinnamon sugar!

Ricotta Cake

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I seriously LOVE ricotta cheese. Give me a spoon and I’ll just eat it all out of the container. Or I like it with Ritz crackers. But here it is in a pound cake! So, so, so good! You can eat it as a snack, a dessert dusted with powdered sugar and fresh berries, or even for breakfast!

I just got back from walking to the beach because it’s almost 50 degrees out and sunny and the sky is beautifully blue. So I’m about to cut me a huge slice of this. I’m so glad I decided to make it earlier this morning… So come on! start your ovens and make this delicious, easy ricotta cake!

What you will need:

Loaf pan greased and lined with parchment paper

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

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder and salt and set aside. In another bowl, beat together butter, sugar and ricotta cheese until fully combined. Note: make sure your ricotta cheese is not wet. Drain any excess liquid before adding.

Add in eggs, one at a time, beating well after each addition. Beat in vanilla. Slowly beat in flour mixture until just combined. Pour into prepared loaf pan and smooth the top with a spatula.

Bake for about 15 minutes and THEN lower oven temp to 325 and bake for about 40 minutes more. Allow to cool before removing from pan.

Slice and enjoy! Store covered at room temp or in the fridge.

Cinnamon Swirl Pumpkin Cake

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Yep, another pumpkin recipe! I just love baking with it! So delicious and comforting this time of year 🙂 I originally wanted to make a coffee cake-like cake, however, I’ve made so many coffee cakes and posted those recipes on here, this one just spoke to me! Let me say, this cake is very VERY sweet. Cinnamon roll times 2, sweet. So if you want it for breakfast, go for it,  but it is definitely more of a dessert in my opinion, and that’s saying something 😉

So get those ovens on, and here we go…

What you will need:

13 x 9 inch bake dish, greased

For the batter:

3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves (or nutmeg)
1 cup milk
2 large eggs
3/4 cup canned pumpkin
2 teaspoons vanilla extract
1/2 cup butter, melted

For the filling:

1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, sugar, salt, baking powder, cinnamon and cloves (or nutmeg). Stir in milk, eggs, pumpkin and vanilla until combined. Stir in melted butter. Pour batter into prepared pan and spread evenly.

In another bowl, stir together all filling ingredients until combined. Drop by spoonfulls over the cake batter and swirl with a knife. Bake for about 30 minutes.

When the cake comes out of the oven, mix together the glaze ingredients. Drizzle over the hot cake. Allow to cool a bit before serving.

Store covered at room temperature. Warm up to serve (optional).

Iced Lemon Crumb Cake

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I’m baaack! Did you miss me? I feel like it’s been way too long since I made a post. I was going to blog about our trip to Cabo San Lucas but I may not. You guys let me know if you’re interested in that or not. It was so fun and we had a great return experience bringing Liam but I already posted pictures on Facebook and Instagram. I don’t want to over share if you know what I mean…?

Anyway, I have been baking, just not new stuff that I can blog about. There is always something at my house; cookies, bread, cake… but I finally got inspired to make something new with this nice weather we’ve been having! So, kicking off my posting slum with a delicious lemon cake! I’ll just sit here and eat the entire thing, thank you so much. Very summery and seriously, go ahead and eat it for breakfast as a coffee cake! I won’t judge 🙂

So, go get some lemons, get your aprons on and let’s bake!

What you will need:

8 x 8 inch square bake dish, greased

For the crumb topping:

3/4 cup all-purpose flour
6 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon lemon zest
6 tablespoons unsalted butter cut into small pieces

For the cake:

1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup sugar
3 large eggs
3 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1/3 cup sour cream

For the glaze:

About 1 cup powdered sugar
Fresh lemon juice (I used about half a lemon)

Preheat oven to 350 degrees fahrenheit. First make the crumb topping. In a large bowl, whisk together the flour, brown sugar, salt and zest. With your hands or a pastry blender, cut in the butter until the mixture resembles coarse sand. Place the bowl in the fridge while you make the cake batter.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat butter and sugar until smooth and creamy. Add in eggs, lemon juice and zest and beat until combined. Fold in the sour cream with a spatula until combined. Fold in the dry ingredients until just combined. Pour into your prepared bake dish.

Take the crumb topping out of the fridge and evenly sprinkle it over the cake, breaking up any large pieces. Bake for about 40-45 minutes. Allow to cool completely on a wire rack before making the glaze.

Once cake is completely cooled, stir together powdered sugar and lemon juice in a small bowl until you reach a drizzly consistency. Drizzle over the cake with a spoon.

Enjoy! Store covered at room temperature.

Easy Peasy Perfect Pound Cake

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I know I have a few other Pound Cake recipes on this blog and I actually wasn’t going to post this one. But then it came out of the pan so perfect I HAD to share it! Oh, and there’s a fun ingredient in the glaze 😉 Also, this isn’t a true pound cake. Pound cake usually has a pound of every ingredient, but this one is about half. I am not feeding an army so this one is perfect. It will last about 2 days in my house.

So, here we go! Let’s make a half pound cake 🙂

What you will need:

Loaf pan, greased

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

For the glaze:

1/2 cup powdered sugar
1 tablespoon Lemon LaCroix (you can also use lemon juice)

Preheat oven to 300 degrees fahrenheit. Beat butter until smooth and creamy. Beat in sugar until smooth and light in color. Add in eggs, one at a time, beating well after each addition. Alternate beating in the flour and milk until combined. Beat in vanilla.

Pour batter into prepared pan and bake for 1 hour and 20 minutes. Allow to cool a few minutes before inverting.

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To make the glaze stir together the ingredients and pour over the warm cake. Cool completely before cutting and serving. Enjoy!

Store covered at room temp.

Gingerbread Cake with Cream Cheese Frosting

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Even though it’s not Christmas anymore, I feel like gingerbread is a great winter flavor. So don’t be discouraged to still make this! No need to wait 11 months 😉 I whipped up this cake annnd it is AMAZING! The perfect dessert to serve at a dinner party or in the morning with a cup of coffee or an afternoon tea. And this Frosting! Holy moly delicious deliciousness! Cream cheese frosting is one of my favorites and it’s really easy to make! No different than a regular buttercream. The recipe is in the post.

Go grab your aprons, start your ovens and let’s get to baking this gorgeous cake!

What you will need:

8 or 9 inch round springform pan sprayed with non-stick spray

1 2/3 cups all-purpose flour
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup boiling water
1/2 teaspoon baking soda
2/3 cup molasses
3/4 cup granulated sugar
1/3 cup vegetable oil
2 large eggs

Cream Cheese Frosting:

6 oz. cream cheese at room temp
1/3 cup unsalted butter at room temp
1 3/4 cups powdered sugar
1/2 teaspoon vanilla extract
Optional decorations (cranberries, little gingerbread cookies, etc.)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, ginger, cinnamon, cloves, baking powder and salt. Set aside. In another bowl, whisk together boiling water and baking soda. Whisk in molasses and sugar until sugar is dissolved. Let cool a few minutes before adding in eggs.

Whisk in vegetable oil and eggs into molasses mixture. Whisk into the dry mixture 1/3 at a time, mixing well after each addition. Pour into prepared pan and bake about 30 minutes or when a toothpick comes out clean. Let cool on a wire rack about 10 minutes.

Once slightly cooled, remove the side of the pan by first sliding a knife around the edge. Make the frosting.

Beat cream cheese and butter until smooth and creamy. Add in powdered sugar and vanilla and beat until smooth. Frost the cooled cake and decorate how you want. Store covered in the fridge.

Before serving, remove the cake from the fridge for 10-20 minutes to soften the cake.

Enjoy!

 

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!