Tag Archives: cake

Strawberries and Cream Angel Food Cake

Serves: 12



1 box Angel Food Cake
16 oz fresh strawberries

Strawberry Filling

2 c Heavy Whipping Cream
5 Tbsp Strawberry Jelly
1 tsp Gelatin
3 tsp Water


4 c Heavy Whipping Cream
1/4 c Confectioner’s Sugar
1 tsp Vanilla
1 tsp Gelatin
3 tsp Water



Mix cake according to box instructions and bake.

When it has finished baking remove it from the oven and let it cool completely.

Once cooled, cut the cake horizontally across the middle, creating a top and bottom half.

Create a trench on both halves of the cake by scooping out the inside of the cake in a ring. Make sure you do not go through the bottom or the sides.

Add the strawberry filling to the trenches and put the cake halves back together.

Frost the cake with whipped cream.

Garnish with fresh strawberries.

Strawberry Filling

Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and strawberry jelly and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.


Pour heavy cream into the bowl of your stand mixer. Set speed to high and whip the heavy cream until it becomes fluffy.

Add confectioner’s sugar and vanilla and continue to mix on high.

Combine gelatin and water, letting the gelatin dissolved before adding the mixture to the whipped cream.

Continue mixing until everything is thoroughly combined and the whipped cream is stiff.


Kentucky Butter Cake



1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Butter Glaze

1/3 cup butter
3/4 cup granulated sugar
2 tablespoons water
2 teaspoons vanilla


Preheat the oven to 325 F

Grease a 10″ bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.

Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.

Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.

When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.

Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.

Author’s Note: I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.

Lemon Blueberry Layer Cake

Yield: Serves 10-12



1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups sifted all-purpose flour, careful not to over measure
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
zest + juice of 3 medium lemons
1 and 1/2 cups blueberries, fresh or non-thawed frozen
1 Tablespoon all-purpose flour

Cream Cheese Frosting:

8 ounces full-fat cream cheese, softened to room temperature5
1/2 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1 – 2 Tablespoons heavy cream
1 teaspoon vanilla extract
pinch salt


1. Preheat the oven to 350F. Grease and lightly flour three 9×2 inch cake pans with nonstick spray. Set aside.

2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

7. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Additional Notes:

This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.

1. Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.

2. Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 360g. For a lighter crumb, you can use 3 + 1/4 cups sifted cake flour instead.

3. Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.

4. 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.

5. Use brick-style cream cheese. Not cream cheese spread.

6. Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Chocolate Fudge Cupcakes

Yield: approx. 20 cupcakes



1 1/4 cups all-purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup buttermilk
4 oz. bittersweet chocolate, chopped
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon instant espresso granules
1 teaspoon vanilla extract
1/2 teaspoon salt


3 cups powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup unsweetened cocoa powder
2/3 cup heavy cream
2 teaspoons vanilla extract
1/8 teaspoon sea salt or kosher salt


Preheat oven to 350 F and line 2 cupcake tins with liners.

Combine bittersweet chocolate and butter in a large, microwaveable bowl and microwave at 20-second intervals, stirring in between, until melted. Place in fridge for 5 minutes to cool down.

Whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt in a medium bowl

One at a time, beat eggs into slightly-cooled melted chocolate, then mix in vanilla extract and espresso granules.

Alternate between adding flour mixture and buttermilk to the melted chocolate, beginning and ending with the dry ingredients, and mix until smooth.

Divide batter evenly among the cupcake tins and place in oven.

Bake for 17-22 minutes, or until toothpick inserted in center comes out mostly clean and tops are springy to the touch.

Remove from oven and let cool completely.

In a large bowl or mixer, cream the butter until fluffy and creamy. 2-3 minutes.

While the mixer is still running, combine the powdered sugar and cocoa powder in a large sifter and alternate between sifting the two and pouring the heavy cream into the creamed butter.

Mix in the vanilla extract and salt and beat frosting on high speed for another 2-3 minutes, or until shiny.

Frost cupcakes (garnish with a white icing, if desired) and serve immediately.

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.