Posts Tagged ‘ice cream’

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream

Recipe by: Willow Bird Baking, adapted from the Blueberry Coffee Cake by Sweet Anna's
Yield: 6-8 servings

This cake is absolutely to die for. It'll come out of the oven seeming biscuity on top, but inside it's the most tender, soft, buttery hot raspberry cake. It's so easy, too!

Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
3 cups frozen raspberries (do not thaw)

Glaze Ingredients:
2 cups powdered sugar
2 tablespoon seedless raspberry jam
8-9 fresh raspberries
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
milk to thin (I used around 3 tablespoons)
fresh raspberries and vanilla bean ice cream for serving (optional)

Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.

In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the raspberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It'll seem like it's mostly berries, but just trust me. It'll be awesome.)

Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (cooking time in a cast iron skillet can be variable, so check early and often.) While the cake is still hot, purée the jam and raspberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency -- I ended up adding about 3 tablespoons. Pour your glaze (which is hopefully NOT mauve) over the hot cake. Serve while still warm with fresh raspberries and vanilla bean ice cream.

Brûléed Twinkie Ice Cream Sundae

Brûléed Twinkie Ice Cream Sundae
Brûléed Twinkie Ice Cream Sundae

Brûléed Twinkie Ice Cream Sundae

Recipe by: Willow Bird Baking
Yield: 2-3 servings depend on how much ice cream you use

Celebrate Twinkies' comeback by setting them on fire and sticking them in ice cream.

2-3 Twinkies (full disclosure: I couldn't find Twinkies, so I used Cloud Cakes)
1/4 cup sugar
1/4 cup coconut milk (or other liquid of your choice)
ice cream (I used Birthday Cake ice cream, but pick your favorite flavor)
white chocolate chips (or toppings of your choice)
sprinkles (or toppings of your choice)

Pour coconut milk in one small, shallow bowl. Pour sugar in another. Set these up as an assembly line. Dip each Twinkie briefly in coconut milk to coat before rolling them in sugar to coat and placing them on a plate. Use a kitchen torch to "brûlée" the Twinkie until the sugar is bubbly and caramelizing.

Place a few servings of ice cream in a bowl and top with brûléed Twinkies (slicing one in half makes for a pretty presentation), white chocolate chips, and sprinkles. Put a few spoons into the bowl and serve!

Gooey Chocolate Skillet Cake Ice Cream Sundae

Gooey Chocolate Skillet Cake Ice Cream Sundae

Gooey Chocolate Skillet Cake Ice Cream Sundae

The only time I've lived away from my hometown was during my sophomore year in college when I moved to Beaufort, a small town on the coast of North Carolina. I lived there for a few months before traveling for a month down the Eastern seaboard to study marine zoogeography. That semester changed my life, and I've continued to process the memories over the years. Periodically I'll share stories here on Willow Bird Baking from that time.

In a week's time we would be sitting in the hot black night, lit by a strand of round bulbs on a bustling restaurant patio in Key West. Having not glanced in a mirror even once for days, I would be unaware of my white blonde hair, my dark sienna face. I would be blissfully aware, though, of the cool soda bathing my tongue in the heat. My first taste of sweet potato fries. The rolling beat of the reggae pouring from a club somewhere down the street.

That was in a week's time. Right now, though, all I could see was the long 8 miles we were about to paddle to Camp Lulu Key in the Everglades.

Gooey Chocolate Skillet Cake Ice Cream Sundae

I climbed in the canoe quickly, trying to look like I had an ounce of a clue. Blair, not fooled for a moment, showed me how to move my oar and tugged at my lifejacket buckles to test their security. The rest of the group lumbered into our 8-seat canoe and we were off.

My eyes constantly skimmed the surface of the water, waiting to catch sight of the crocodile I felt sure must be following our canoe Tick-Tock style. The occasional tour boat would throw up a wake and I'd brace for the impact of the waves, frantically hoping not to end up in the mouth of said crocodile.

Gooey Chocolate Skillet Cake Ice Cream Sundae

Finally we arrived on the island -- not that it was much of a relief. This was our Thanksgiving Break, but turkey was nowhere in sight. Instead, we were spending four days on this obscure island in the Everglades with no electricity, no running water, and some very skinny, solicitous raccoons. The boys were ecstatic. I was less enthused.

There wasn't a comfortable spot on the entire island. The sun was oppressive, so we tried to retreat to the woods only to find ourselves covered in noseeums, or biting gnats. We tried to hide in our tents only to find they'd turned into ovens in the sunlight. Finally, we settled into the only tolerable routine we could find: spending a half hour or so in the Gulf until we were pruny, followed by a half hour or so in the sun until we were baked. We repeated this cycle incessantly for four days until we'd been bleached out like cow skulls in a Clint Eastwood movie.

Gooey Chocolate Skillet Cake Ice Cream Sundae

There were also the raccoons. The pitiful little things were hungry and thirsty, but we weren't allowed to disrupt the ecosystem of the island by feeding them. We'd wake up each morning to the whispers of little raccoon tongues across the outside of our tents: they were licking the condensation up as fast as they could. More than once I considered "dropping" a quesadilla or two into the bushes, ecosystem be darned.

Then there were the bathrooms, or lack thereof. I'm not generally shy, but when it comes to announcing to a group of my peers that I have to pee, so would they please avoid this certain shrubbery, thanks very much . . . well, it was a bit much for me.

Gooey Chocolate Skillet Cake Ice Cream SundaeGooey Chocolate Skillet Cake Ice Cream Sundae
Step 1: Eat some cake.

Every mealtime we battled the insects for our meal. Dinner was eaten in darkness, so there's no telling how many gnats were ingested with our food. I just tried to shovel in each bite without thinking about the added "protein." Even the dishes disgusted me, though, since we washed them ourselves with few supplies. Every bowl and fork I ate from felt gritty and germy to my overanxious imagination.

Finally, there was no naturally occurring fresh water and there certainly weren't any faucets. We brushed our teeth with water bottles, washed dishes with water bottles, drank water from our water bottles. My OCD was on overdrive as I tried to ensure no sand or bugs got into my precious water. One night, consumed with frustration after trying to brush my teeth, I threw my water bottle down into the swash of waves on the shore. I was feeling very sorry for myself and cried a little under the cover of complete darkness. Darkness so complete, actually, that once I managed to look up, I realized that I'd never seen so many stars.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 2: Stick some ice cream in that cake.

I called out and my friends joined me. Craning our necks, we saw what the sky was like with no light pollution whatsoever. It was awesome. Not like the pie you ate last night was awesome or like your new skirt is awesome. It was truly AWE-some.

A satellite sliced through the air hundreds of miles above us. After a night of joking, complaining, and storytelling, we were all suddenly silent.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 3: Put some caramel on that cake.

Now I think back on Camp Lulu Key as one of my favorite memories. The stars are part of it, certainly (I still stand and stare up at them every night when I take Byrd out, hoping to catch a glimpse of the quieter ones in the breaches).

But maybe even more than that, the memory of discomfort is something I treasure. The inconveniences were small, but they were significant obstacles for me then. They forced me to grow, to settle, and to flex; they started building patience in me that God is still working on today.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 4: Eat more cake.

When I compare my current self to my Camp Lulu Key self, I'm pleased to say that I've grown and mellowed since then. I can deal with a little dirt and grit. And as for keeping my dishes pristine, well, sometimes it's nicer to forgo dishes altogether.

After my lovely experience eating Pumpkin Skillet Cake with Mike straight out of my cast iron skillet, I wanted a repeat performance. My birthday this past weekend was the perfect chance to indulge in a warm, gooey skillet cake sundae -- chocolate this time, and with heaps of vanilla bean ice cream and a drizzle of hot caramel sauce.

I received many thoughtful birthday gifts (including a hand-baked cake from two of my students -- how sweet is that?), but one of my favorite gifts was scooping forkfuls of cake out of a skillet with Mike, pausing only to take pictures of our escapades or for a giant gulp of milk.

Gooey Chocolate Skillet Cake Ice Cream Sundae
Step 5: Make a gratuitous animated gif to illustrate deliciousness of cake.

Have you had an experience that changed you for the better?

One Year Ago: Banana Coconut Cream Cupcakes
Two Years Ago: Coffee Cookie Dough Fudge Cheesecake

5 from 1 reviews
Gooey Chocolate Skillet Cake Ice Cream Sundae
Prep time
Cook time
Total time
This Gooey Chocolate Skillet Cake Ice Cream Sundae was my birthday cake and I cannot tell you how much I enjoyed it! It’s chocolatey and indulgent without being too rich. Eating the hot frosted cake with vanilla bean ice cream and caramel sauce straight out of the skillet has to be one of the most rewarding sensory experiences in the world. And it’s so easy! It’s really a must-make.
Serves: 6-8
Cake Ingredients:
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • dash salt
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/2 teaspoon vanilla
Frosting Ingredients:
  • 1/4 cup (1/2 stick) butter
  • 2 tablespoons cocoa
  • 3-4 tablespoons milk (as needed for consistency)
  • 1/2 cup pecans, chopped
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla
  • ice cream (for serving)
  • caramel sauce (for serving; this one is delicious!)
  • whipped cream (for serving)
  1. Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
  2. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
  3. While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.


Pure Insanity: Pumpkin Oatmeal Cake Ice Cream Sundae

Just in case you're not sure if you want to make the Pumpkin Oat Snack Cake with Broiled Coconut Icing, I thought I'd make up your mind for you.

Maybe I should be embarrassed to show you, but I'm not. This is how I served my cake:

That's hot Pumpkin Oat Cake couched in heaps of vanilla bean ice cream with hot caramel sauce drizzled all around. It was probably one of the best things I've ever eaten.

I think you should go for it.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook
-Give this post a thumbs up on StumbleUpon
-Pin It

Shareother ways to share this post with friends

One-Skillet Gooey Pumpkin Cookie Cake

Pale strands of my hair tangled into the mess of dusky flowers in my lap. Mike's car sliced quietly through the lukewarm air of the countryside until a gravel drive slid into view. We turned into it with a crunch, parked, and began the arduous process of shuttling picnic supplies down a rocky path.

Some time later we sat alone by a still pond, the flowers now perched on a stack of books beside us. We'd just finished eating an elaborate lunch on my childhood patchwork quilt. The ground was hard and uneven -- it always seemed so soft in movies -- but at one point I lay down, the silk of my slip dress cool in the autumn breeze, and watched the highest leaves fluttering against the sky. Then I looked back to Mike's ruddy, bespectacled face and smiled.

Sometimes you only realize how special a moment is once it's passed, but every now and then, you get the gift of realizing in the moment itself. This was one of those times.

I'd never been on a legitimate blanket-on-the-ground picnic before, and living in different cities, Mike and I rarely got to just sit and enjoy each other's company. Now here we were, grinning at each other, stuffed like turkeys in the middle of the woods and post-lunch euphoria. The streamer of hearts I'd hung from the trees around us whispered in the wind. The whole afternoon spread out before us.

That was last fall. In the dark days that followed, I remembered that picnic as a bright bit of joy to hold onto.

I love those unexpected moments that settle into your heart as significant -- the ones that nestle like bookmarks into the very best folds of time. I remember so many of them:

Sitting by a fire in Gatlinburg with Mike, drinking hot chocolate in mugs we'd just bought from a Walgreens around the corner.

Dancing with a stranger on the sidewalk one night in San Francisco.

Pausing with Mike on the stairwell of my apartment building to watch the sunset.

Looking down at the fluffy mop in my lap while driving home from Carolina Poodle Rescue and realizing that Byrd was truly mine.

Embracing my new friend, 7-year-old Zoe, when she ran up to hug me after we'd been baptized together one Sunday morning.

Walking alone across the Georgia Tech campus one summer night in the middle of my teacher training, the golden skyline glowing above me.

Getting the phone call where my dad revealed that after years of dangerous treatments, he was cancer-free.

Running barefoot through the grass in La Jolla one warm night with my sister, Sarah, for no reason at all.

Sitting in traffic on i-85 to Raleigh with the sun illuminating the gorgeous fall leaves and little Byrd poking her nose out the open window.

And, most recently, sitting with Mike and eating gooey pumpkin cookie cake straight out of my cast iron skillet. I'd just pulled the cake from the oven and taken dozens of photos, and with my camera still propped up beside me, we dug in. No plates needed -- just forks and some ice cream. There's just nothing like the casual, sweet act of devouring forkfuls of a shared dessert without even an ounce of fuss.

And this cake! I made it twice to fiddle with proportions a bit. The first version (pictured throughout this post) was great, but the second version (see pictures below) was insane: a moist, gooey, comforting cake boasting surprise bites of caramel and toasted pecans.

Not only that, but you can make this cake in about half an hour with one skillet! Even if you choose to toast up some pecans and make some streusel to go with it (which I recommend!), you'll have minimal dishes to wash. Especially if you skip the plates.

A slice of the final cake.

You have to make this thing as soon as possible. Make it tonight! Throw it together and eat it on the couch with someone sweet. Or take it to your Halloween parties. Or eat the entire thing alone while watching old episodes of Hoarders. No judgments. It'll be amazing no matter what.

And in the meantime, share a beautiful moment that stands out in your memory.

One-Skillet Gooey Pumpkin Cookie Cake

Recipe by: Willow Bird Baking, inspired by Sophistimom and Food Network
Yield: about 8 servings

This melt-in-your-mouth pumpkin spice cake is warm, moist, and delicious. Gooey caramel and toasted pecans amp up the "mmm" factor. And to say it's easy is an understatement -- you can make it in one skillet in about 35 minutes! This is the perfect recipe to whip up on a whim and eat in your PJs on the couch. Devour it straight from the skillet with a pile of ice cream. (P.S. If you don't care about the number of pots and pans and want to go a little crazy, cut down the sugar a little and try the cake with this amazing caramel sauce.)

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup vegetable oil
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 cup pureed pumpkin
1 teaspoon vanilla extract
2 eggs
2 1/8 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
some dulce de leche or 10-15 caramels
1/2 cup toasted pecans (optional, see note in directions)

Note: The first time I made this cookie cake, I mixed in 1/2 cup of chopped pecans that I'd toasted (on a sheet pan at 350 degrees F for about 6 minutes or until fragrant, stirring a couple of times). The second time I made it, I mixed in this toasted pecan streusel -- heavenly! These extra mix-ins will add a bowl and a sheet pan to your prep, but I highly recommend them.

Preheat the oven to 350 degrees F. In a 10- or 12-inch cast iron skillet over medium heat, melt the butter. Stir in the vegetable oil, sugars, and vanilla and remove from heat. Let this mixture cool until the pan is no longer hot (about 5 minutes) so you won't scramble your eggs.

Add both eggs to the butter mixture, whisking them well to combine. Whisk in the pumpkin. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice (Note: it's kind of lame to use another bowl for this, and according to Sophistimom, you should be able to just dump all your dry ingredients on top and whisk them in well, but I was too chicken to try. So I guess this is technically "One-Skillet, One-Bowl" cake if you do it my way. If you just dump them in, please let me know how it goes!)

Stir in the toasted pecans or streusel if you're using them. Place dollops of dulce de leche or caramel candies around the surface of the batter. Bake your skillet cookie for 15-25* minutes, or until the edges are getting golden and the center is still soft (a toothpick inserted into the center should come out with some moist crumbs, but no liquid batter). Eat immediately (preferably straight out of the skillet!) with heaps of vanilla ice cream (or a fun caramel flavor).

*Depending on your skillet, this cooking time can really vary. I'd start checking at 15 minutes and then check every couple of minutes after that with toothpicks. Make sure to look for moist crumbs, not a clean toothpick. If you overbake, it might be dry!

Recipe before and after tweaking to warm, gooey perfection.

Need a closer look at the final product?

Gooey, caramelly, streuselly, pumpkiny, amazing.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook
-Give this post a thumbs up on StumbleUpon
-Pin It

ShareOther ways to share this post with friends!

1 2