Tag Archives: cake

High Altitude Spice Cake


2 c all purpose flour
1/4 c cornstarch
1 c sugar (-1 tblspn)
1 tsp baking powder (-1/8 tsp)
3/4 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 1/2 tsp cinnamon
3/4 c shortening, butter flavor
1 c buttermilk
3 eggs
1/4 tsp allspice, ground


Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.

Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, cinnamon and allspice into a large bowl. Add shortening, buttermilk and eggs, beat for 2 minutes on high. Pour batter into prepared pans.

Bake for 30-35 minutes or until done.

Frost with a cream cheese frosting.


Easter Peek-a-Boo Pound Cake

High Altitude Pound Cake


2 2/3 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup milk
3/4 cup butter
10 drops lemon essential oil (optional)
1 1/2 teaspoons vanilla extract


Preheat oven to 350F.

Sift together flour, sugar, baking powder, and salt.

Break eggs into another bowl.

Add butter and cream with beater.

Add milk to the eggs and butter; mix.

Beat together the butter and egg mixture with the flour mixture on medium speed for 3 minutes.

Add milk, lemon essential oil, and vanilla.

Beat batter on medium speed for 2 minutes.

Pour batter into 2 greased and floured 9-inch loaf pans.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Cool completely with cake upright in the pan.
— — —

Assembling the Peek-a-Boo Cake

You will need

1 recipe of pound cake
cookie cutter of your choice that is not taller than your pan
food coloring of your choice


Mix up one recipe of pound cake batter. Do not bake at this point.

Divide batter in half and tint one half to your desired color, leaving the other half uncolored.

Pour colored batter into 1 9-inch loaf pan and bake according to recipe directions.

Cover the uncolored half and set aside until ready to use.

When colored cake is baked, allow to cool completely.

Slice cake into slices as wide as your cookie cutter.

Use your cookie cutter to cut a shape out of each slice.


Spoon a thin layer of uncolored cake batter onto the bottom of a greased and floured 9-inch loaf pan.

Carefully place cut-outs down the middle of the pan and place them as close together as possible.

Spoon remaining batter over the cut-outs. You may find you don’t need to use all the batter. (I found it easier to keep the shapes from tipping or breaking by using a piping bag to squeeze the batter around the shapes.)

Bake at 350F for another 60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 10 minutes in the pan, then remove and cool completely on a wire rack.

High Altitude Vanilla Bean Cake

Adjusted for high altitudes above 3,500



2 cups + 2 Tbl all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/3 cup minus 2 tablespoons sugar
1 vanilla bean or 1 teaspoon vanilla bean paste
1/4 cup unsalted butter
1/4 cup oil
2 eggs room temperature
1 teaspoon vanilla
1 cup full-fat yogurt
1/2 cup boiling water

Strawberry Rose Swiss Meringue Buttercream

2/3 cup egg whites
1 1/4 cups sugar
1 1/2 cups or 3 cubes unsalted butter cut into 1 tbl. cubes or slices
pinch of salt
2 teaspoons vanilla
1/2 cup strawberry puree
1/8- 1/4 teaspoon rose water extract


To make the cake:

Preheat oven to 350F degrees. Generously coat 3 6-inch round baking pans. Set aside .

Sift flour, salt, baking soda, and baking powder. Set aside.

Slice vanilla bean in half, with the back of a knife scrape seeds from the pod. Mix into the sugar.

In the bowl of an electric mixer or other mixing bowl, add vanilla sugar and butter. Cream together.

Slowly mix in oil. Beat for 1-2 minutes or until light and fluffy.

Add eggs one at a time. Mix until light yellow in color.

Add the flour alternately with yogurt beginning and ending with flour.

Beat in boiling water.

Pour into prepared pans. Bake for 30-35 minutes or until lightly browned and cake springs back when touched.

Remove from oven. Allow cakes to cool in pan for 5 minutes. Turn cake out onto a cooling rack. Cook completely. Cakes may be wrapped and frozen for up to 2 weeks.

To make Swiss Meringue Buttercream:

In a very clean bowl of an electric mixer, add egg whites and sugar. Place over a simmering pot of water, stirring constantly until temperature reaches 160 degrees F. Rub a small amount of the mixture between two fingers to make sure the sugar is dissolved. Remove from heat.

Using the whisk attachment, beat until the mixture is a thick meringue and the bottom of the bowl is cool to the touch. The bowl must be cool before adding the butter.

Replace the whisk with the paddle attachment. With the mixture on medium-low speed add butter once slice at a time until all of the butter has been incorporated. The mixture should be silky smooth and thick. The mixture may begin to look curdled, keep mixing until it is smooth. This can take 10 minutes or so. Mix in salt and vanilla. Add strawberry puree and rose water extract. Once puree is added keep mixing until mixture is silky again.

Recipe Notes

If you live at lower elevation levels, make the following adjustments. Delete 2 tablespoons flour and Add 2 tablespoons extra sugar, increase baking soda to 2 teaspoons.

Pineapple Upside-Down Cake



1/4 cup butter melted (60g)
1/2 cup brown sugar tightly packed (100g)
10 pineapple rings/slices patted dry
maraschino cherries

Vanilla Cake

1/2 cup butter softened to room temperature (115g)
3/4 cup sugar (150g)
2 eggs room temperature preferred
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (195g)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk room temperature preferred (120ml)


Preheat oven to 350F

Pour melted butter into 9″ pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.

Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.

To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.

Add eggs, beating one at a time until combined.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).

Pour batter evenly over prepared cake pan and pineapple/cherry layer.

Bake on 350F for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).

Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).

Allow to cool before cutting and enjoying, but don’t wait too long as this cake tastes wonderful (best!) warm from the oven!

How Do I Flip a Pineapple Upside-down Cake?

Allow your pineapple upside-down cake to cool for 10-15 minutes before you attempt inversion. If any of the cake has baked into the edge of your pie plate or cake pan, you can use a knife to gently loosen the edges and free them from the pan.

Place your cake platter (or any plate that’s larger than your pineapple upside-down cake) over the pan — plate surface should be facing your vanilla cake layer.

Using oven mitts carefully and firmly grip both the side of the cake platter and the cake pan on either side.

Carefully but quickly flip everything over so that the bottom of the cake pan is facing upwards, and then set down your cake platter and carefully remove the cake pan (careful, it will still be hot!)

And that is it! This cake tastes best warm, so while you still want it to cool a bit, I don’t recommend waiting too long to dig in!

Italian Love Cake


1 (18.25 ounce) package chocolate cake mix
2 pints part-skim ricotta cheese
3/4 cup white sugar
1 teaspoon vanilla extract
4 eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 cup milk
1 (12 ounce) container frozen whipped topping, thawed


Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.

Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.

Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.

Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

German Black Forest Cake


1 cup whole milk
3 large eggs
1/2 cup canola oil
3 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt


2 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/4 cup cornstarch
3 tablespoons cherry brandy or 2 teaspoons vanilla extract

Whipped Cream:

3 cups heavy whipping cream
1/3 cup confectioners’ sugar


Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans; grease paper.

In a large bowl, beat milk, eggs, oil and vanilla until well blended. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into milk mixture.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. In a small saucepan, whisk sugar, cornstarch and reserved juice; add cherries. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. Remove from heat; stir in brandy. Cool completely.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form.

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Top with 1-1/2 cups whipped cream. Spread 3/4 cup filling to within 1 in. of edge. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Spoon remaining filling onto top of cake. Refrigerate until serving.

Gingerbread Cupcakes With Cinnamon Cream Cheese Frosting

Cupcake ingredients

1/2 C Granulated Sugar
1/2 C Butter softened
1/2 C Molasses
2 Eggs
2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground all spice
3/4 cup water


Heat oven to 375 degrees. Line regular cupcake tins with cupcake liners.

In a large bowl, beat egg, sugar, butter and molasses with hand mixer on medium speed. In a different bowl combine all the dry ingredients, including the spices.

Alternately add dry ingredients and water in 3 batches, ending with dry ingredients

Spoon a 1/4 cup into each cupcake cups

Bake 15-18 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan to cooling racks

Cinnamon cream cheese frosting

1 Pkg ( 8 oz) cream cheese, soften
1/4 C butter, softened
2 tsp lemon juice
2 tsp ground cinnamon
1 tsp vanilla
4 C powdered sugar
1-2 tsp milk


In a medium bowl beat cream cheese, butter, lemon juice, and vanilla until smooth. Slowly add in powdered sugar 1 cup at a time, on low speed until smooth. Beat in milk 1 tsp. at a time until spreadable.

Pipe or spread generously on top of each cupcake. Decorate with cranberries and mint