Chocolate and prunes are a match made in heaven. What’s even better, is sweet tender prunes soaked in Grand Marnier and cinnamon and then folded into a dark chocolate cake batter and topped with a silky smooth dark chocolate ganache. This cake is for the chocolate lovers out there.
You haven’t truly lived until you’ve made strawberry icing. It’s vibrant, beautiful, sweet and fruity. What better way to celebrate spring than these cute flower decorated strawberry cupcakes!
The cake was an absolute hit. The kids loved it, and even more, Sebastian loved it. I asked him what his favorite part of his party was, and he said enthusiastically - the cake!
I love the low stress associated with making a sheet cake. No need to worry if your layers will match up. No cutting, no fussing. I really despise icing a cake so you can see why I am so excited about this cake.
To celebrate this occasion, I made my absolute favorite chocolate cake. I have made it so many times, I practically don't need a recipe anymore. It is so easy and delicious and comes out perfectly most each time.
Are you looking for a super moist, pumpkin-spiced cake that takes minimal effort to make? If your answer is yes to all of the above, this cake is for you. It’s vibrant, tender, moist, and flavorful. The cream cheese icing completes the cake with a rich and creamy texture. It’s a perfect autumn cake.
Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
I wanted to make my mom a citrus cake while she was here. She had never tried an olive oil cake, and I thought it would go well with the tartness from the grapefruit.
Shall we talk about this cake? I made a four-layer classic white cake using America's Test Kitchen's recipe and a strawberry buttercream frosting from I Am Baker.
I've gotten used to my afternoon slice of cake with a cup of tea. I'm not sure I will attempt to make another cake for a while. I'd like to remember this one for just a bit longer. The moist coconut cake layers in between sweet velvety buttercream frosting, sprinkled with fresh sweet shredded coconut.
This cake is good. I mean really good. So good, that I really did invite 6 friends over to help me eat it, because I knew that if I didn't get any help, I was in fact going to eat the whole thing myself.
A light moist cake, with a tender crumb. The hazelnuts are ground down with the flour, creating more of a fine hazelnut crumb rather than pieces of hazelnuts dispersed throughout. The addition of orange zest is what really through it over the top for me. I am pretty content eating this cake on it's own for breakfast, or classing it up with chocolate pudding and whipped cream for dessert.
Strawberries and rhubarb are such a powerful combination. They compliment each other in such a perfect way, it is hard to compete with anything else. This cake is truly spectacular. After a few tweaks and adjustments, I think I have finally come up with a cake version of the strawberry rhubarb pie. This cake is moist, with a delicate crumb. It has a slight sour component from the buttermilk that is fantastic.
This past weekend I chose to bake these rest of the apples into a cake, using a recipe that is simple and delicious. This recipe requires very little preparation and only a few common baking ingredients. It starts with a standard bundt cake recipe that I frequently use, but adds a streusel topping, and (of course) an apple streusel layer in the middle.
The cake recipe I used is a good one - the best I've ever made. It always turns out so moist and chocolaty that I have a hard time even considering a different option. I used a chocolate ganache to layer the cake, and a chocolate buttercream frosting for the fancy decorations. I was in a bit of a rush when I iced the cake, underestimating the amount of time it would take to frost and take photos.
I made this cake a few days ago, mostly because I wanted to have an excuse to eat cake for breakfast - because I'm getting awfully sick of avocado toast. I also want you to become as excited about this cake as I am. A photo can say a thousand words, and I want these ones to say - hey, put down that avocado toast and come to grab a slice of cake.
Over the years I have grown very fond of this cake, appreciating the cost, effort, and time that goes into making it. I've also learned that the key to a great fruitcake is a lot of booze - brandy or rum will usually do the trick. It wasn't until a few years back that I sampled my mother-in-law's recipe, and my mind was changed.
To celebrate this fine occasion, I spent the day in the kitchen, mixing, stirring, licking the caramel from the spoon. I picked up a cute little bundt pan, from the local Goodwill. Eager to make a bundt, gorgeous and curvy, dusted with cocoa powder, and drizzled with caramel. Mr. H is a lover of caramel, so anything smothered in the sweet gooey sugar is always a hit. We savored each bite, dark and sophisticated, with a touch of humor, this cake is perfectly divine.
I have to tell you a few important things about this cake. This cake is made up of four parts. A devils food cake made with a hint of coffee, a whipped hazelnut ganache filling, a thick layer of chopped hazelnuts, and a dark rum ganache outer layer. This cake is the cake of all cakes. It's sexy and divine.
This cake was some serious eye candy. A major flavor explosion for your eyes. In order to pull this magic together, I used a classic vanilla butter cake recipe with a vanilla buttercream frosting. The cake was sweet, perfect for a child's birthday party or a husband's surprise Mexican themed party. It was a fluffy, moist, melt-in-the-mouth kind of cake. If I had to sum it up, I would say it tasted like a rainbow is supposed to taste.
If you decide to make only one holiday dessert this season, I encourage you to try this gingerbread bundt cake. It is pure delight. It is soft and buttery, spiced with gingerbread flavor. If you like sticky toffee pudding, you will love this gingerbread cake.