Tag Archives: cake

Orange Pound Cake

Yield: 2 cakes


1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

To glaze one loaf (optional):

1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice


Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.


Strawberry Brownies

Yield: 1 dozen


1 box strawberry cake mix
2 eggs
1/3 cup canola oil
white chocolate chips, optional


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


Preheat oven to 350 F and line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a large bowl or mixer, beat eggs and canola oil into cake mix until no lumps remain.

Note: if using chocolate chips, fold them in now.

Pour batter into lined baking dish and smooth out the top.

Bake for 15-17 minutes, or until toothpick inserted in center comes out mostly clean.

Remove brownies from oven and let cool 5 minutes before extracting parchment paper from baking dish and transferring to a wire rack.

In a medium bowl, whisk milk and vanilla extract into powdered sugar until smooth.

Note: for a thicker glaze, use less milk; for a thinner glaze, more milk.

Drizzle glaze over the slightly cooled brownies and let set before cutting into squares and serving.

Author’s note: The key ingredient in these brownies is strawberry cake mix. I’ve always used Duncan Hines, as that is my favorite brand. I am sure others would work also as long as they don’t have pudding in the mix. Although I’ve never used pudding mix for these, I fear it would make them too soft.

No-Bake Chocolate Pudding Cake

8 servings


1 1/2 cups (435 g) chocolate hazelnut spread, warmed
24 graham crackers, halved
2 packets instant chocolate pudding
4 cups (945 mL) milk
8 oz (225 g) cream cheese
1/2 cup (100 g) sugar
1 teaspoon vanilla
1/2 cup (85 g) chocolate, melted
2 cups (230 g) chocolate frosting
raspberry, for garnish
graham cracker crumb, for garnish
chocolate shaving, for garnish


(see video below)

Line a baking sheet with parchment paper and grease with nonstick cooking spray.

Spread the chocolate hazelnut spread into an even rectangle, leaving 1/4 inch (6 mm) between each cracker.

Place 20 graham cracker halves on top of chocolate hazelnut mixture and freeze until solid, about 30 minutes.

Cut between the graham cracker pieces with a knife. Lay a cutting board on top of the graham crackers and invert the baking sheet.

Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build cake.

In a large bowl, combine the instant pudding and milk, and whisk until fully incorporated. Allow to set for at least five minutes.

In a medium bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated.

Fold in the melted chocolate until fully incorporated.

Add the cream cheese mixture to the pudding mixture and stir until fully combined.

Add three quarters of the pudding mixture to the bottom of a 10-inch (25-cm) greased springform pan.

Make a ring along the edge of the pan with the chocolate hazelnut graham crackers pressing them until they are even with the top of the pan.

Leave a 1/4 to 1/2–inch (2 to 6-cm) gap and make another ring using plain graham cracker pieces. Repeat, alternating between chocolate hazelnut and plain graham crackers, until you reach the center.

Fill the pan with the remaining pudding mixture and spread evenly across the top.

Freeze the cake for at least 4 hours.

Release the chilled cake from the pan and frost with chocolate frosting.

Garnish with raspberries, crushed graham crackers, and chocolate shavings.


Red Velvet Cupcakes



16 oz box Duncan Hines Red Velvet Cake Mix, dry mix only
3 egg whites
1 cup water
6 oz container plain, non-fat Greek yogurt
1 tsp vanilla extract
1 tsp baking powder

Cream Cheese Frosting:

4 oz reduced-fat cream cheese
1/2 cup powdered sugar
1 tsp vanilla flavoring



Preheat oven to 350 degrees Fahrenheit.

Using cupcake liners, line two mini muffin pans with cupcake liners and set aside.

In a stand-up mixer or using a hand mixer, mix dry cake mix, egg whites, water, yogurt, vanilla and baking powder until well mixed. Mix for about 2-3 minutes.

Using a spoon, evenly fill cupcake liners with cake batter.

Bake for 12-15 minutes or until toothpick inserted in the center of cupcake comes out clean.


Beat softened cream cheese and powdered sugar together on high until icing starts to become thick, add in vanilla and continue beating on high until frosting is creamy.

After cupcakes have cooled, pipe or spread the cream cheese frosting mixture over each cupcake.

Refrigerate any leftover icing and store any leftover cupcakes in refrigerator.

St. Patrick’s Day Cake Pops Recipe


1 Boxed cake mix in your choice of flavor
1 Bag of Wilton green candy melts
1 Container of Wilton St. Patrick’s day sprinkles
Candy Pop sticks
Baby Cakes Cake Pop Maker
Deep bowl
Styrofoam block to stick Cake Pops in to dry


Prepare your cake mix batter according to the directions on the package and pour into the bottle that is included with the Baby Cakes Cake Pop Maker.

Plug in your Baby Cakes Cake Pop Maker and allow it to preheat for a few minutes.

Open the cake pop maker lid and squeeze about 1 tablespoon of batter into each cake pop cups. Do not overfill, but be sure to fill each cup enough, or your cake pops will have holes in the side.

Close the cake pop maker lid and rotate it 180 degrees.

Let cake pops cook for 3-4 minutes, and then rotate the cake pop maker back 180 degrees to the starting point, and lift the lid.

Use the included fork and remove the cake pops from the machine. Set them on the included racks to cool down.

Place your bag of green candy melts into a bowl and put it in the microwave for one minute and then stir. Continue microwaving and stirring at 30 second intervals until the candy is completely melted.

Place a cake pop stick into each of your cake pops, be sure not to stick it too far in or it will go through the top.

Hold a cake pop over the bowl of candy melts and use a spoon to drizzle candy over each part of the cake pop. Gently shake the excess candy off the cake pop over the bowl and place it in a Styrofoam block to dry a little.

Before the cake pops have dried completely, hold them over a plate and sprinkle on the Wilton St. Patrick’s Day sprinkles. Place back on the Styrofoam block to finish drying.

Remove cake pops from Styrofoam block and place in a container for storage, or wrap in small candy bags to give as gifts.

Green Ombre Cake

How to Make an Ombre Cake

I made one white cake recipe (you can certainly use a box mix here!) and divided it into six bowls.

The first bowl I left plain, the second I used 2-3 drops, the third was 4-5 drops, the fourth was 1/4 teaspoon, the fifth was 1/2 teaspoon, and the sixth was about 1 teaspoon. (I just poured out the rest of the bottle.)

I then poured the batter into prepared 6-inch round cake pans. I only have three, so I baked the cakes three at a time for about 18 minutes at 350 degrees. Be sure to start checking your cakes at 15 minutes and remove when an inserted toothpick is removed clean.

After the cakes have cooked and cooled, I stack them on my cake stand. Start with the darkest layer, and cover it in about 1/4 cup of white frosting.

Place the next darkest layer on top and add more frosting. Repeat until you have stacked every layer and be sure to end with the white layer on top.

Cover the cake in a crumb coat of buttercream, chill for about 30 minutes in fridge, and then cover in a final smooth coat of buttercream.


Maple-Walnut Layer Cake With Easy Maple Frosting

For the cake:


1-1/2 cups walnut halves, plus extra for garnish
1 cup (2 sticks) unsalted butter, softened, plus extra for pans
3/4 cup granulated sugar
3/4 cup firmly packed light-brown sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour, plus extra for pans
1-1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
3/4 teaspoon baking soda
1 cup maple syrup
1/2 cup milk
1/2 cup sour cream


Preheat your oven to 350°. Butter and flour three 8-inch cake pans.

First, prepare the walnuts: In a medium-size skillet over medium heat, toast nuts lightly until light brown and fragrant, 5 to 7 minutes. Cool nuts; then pulse in a blender or food processor until nuts have the texture of bulgur. Set aside.

Next, make the cake: In a large bowl, cream butter and sugars with an electric mixer until light and fluffy. In another bowl, beat eggs and yolks lightly with vanilla; then add to butter mixture and beat until incorporated. In a separate bowl, whisk together flour, baking powder, salt, and baking soda; set aside. In a fourth bowl, whisk together maple syrup, milk, and sour cream; set aside.

Add one-third of the dry ingredients to the butter/egg mixture and stir until just moistened; then add one-third of the maple/sour-cream mixture. Repeat until all ingredients are combined. Gently fold in walnuts. Divide batter among the three prepared cake pans. Bake 30 minutes, or until cake springs back to the touch.

For the frosting:

1/2 cup maple syrup
1/2 cup (1 stick, or 8 tablespoons) unsalted butter, softened
8 ounces (1 package) cream cheese, softened
4 cups confectioner’s sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
Garnish: walnut halves


Meanwhile, make the frosting: Put syrup in a small saucepan over medium-high heat and simmer, uncovered, until reduced to 2 tablespoons, 15 to 20 minutes. Set aside to cool. Cream together butter and cream cheese; then add sugar and mix well. Add cooled reduced syrup, cream, and vanilla; beat until smooth.

When cakes are done, cool them in their pans 30 to 45 minutes. Then remove from pans, layer, and frost. Garnish with walnut halves.