cakes

cakes

Chocolate Doughnut Cake

Chocolate Doughnut Cake
Chocolate Doughnut Cake

Things to be happy about:

1. I am so happy because: tomorrow I’m getting on a plane and flying to Rome. I’ve never been outside of the country (except a trip to the Bahamas when I was 8!) and I am so excited. I’ve downloaded 800,000 audio tours, guides, and translation apps. I’m learning how to say, “Please I would like a Diet Coke” in Italian!

SayHi app
Nope.

2. I am so happy because: I have an iPhone to do all these things on. I deposited a check today without ever leaving my house. I’m learning French and Italian using the DuoLingo app. I have 489 new adventure games. I used Google Maps from Mike’s car last night. I’ve been making artsy mini-movies with Cinamatic. I’ve been Instagramming all the things. Did I mention how glad I am to have an iPhone?

Chocolate Doughnut Cake

3. I am so happy because: I used waffles to make a meal that wasn’t breakfast — not even close — and it was amazing. I’m going scheduling the post to go live next weekend (while I’m in Florence, no biggie) and I can’t wait for you to see.

Chocolate Doughnut Cake

4. I am so happy because: Did I mention I’m going to Italy? Well after that, I’m going to Paris. To eat lots of croissants and macarons and whatever else they’ll sell me.

5. I am so happy because: I get to go on this amazing trip with my 4 amazing 9th year students, who created our itinerary. They have made such lovely plans, including a dinner cruise on the Seine, and I can’t wait to spend two weeks with them exploring on another continent.

Chocolate Doughnut Cake

6. I am so happy because: Chocolate doughnut cake exists. Easy, delicious, sprinkled. You should make this for dessert tonight!

Have you been to Europe (or do you live there now)? What should I make sure to see in Rome, Florence, or Paris?

One year ago: Cookie Butter Cookies (with Coffee Butter and Salted Caramel Butter)
Two years ago: Gooey Butter Strawberry Shortcake
Three years ago: Strawberry Cheesecake Stuffed Amaretto Cake Pops (on Pretzel Sticks!)
Four years ago: Toasted Almond Cake with Mascarpone Cream and Amarena Cherries

Chocolate Doughnut Cake


Recipe by: Willow Bird Baking, with frosting adapted from Martha Stewart
Yield: 8-10 servings

Another absolutely delicious “doughnut cake.” Just as tasty as it is adorable!

Cake Ingredients:
1/2 cup (1 stick) butter
1/2 cup water
1 cup plus 2 tablespoons cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting Ingredients:
7 tablespoons cocoa powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces semisweet chocolate chips, melted and cooled
sprinkles (optional)

Directions:
To make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into a 10-inch cast iron skillet (alternatively, I think this would work fine in a 8-inch square baking pan lined with parchment paper.)

Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cast iron skillet cook times can be variable, so check early and often. Cool completely.

Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect spreadability. Pile the frosting on the top of the cake and smooth it out to an even, thick layer. Top with sprinkles!

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cakes

Strawberry Doughnut Cake (and a creative giveaway!)

Strawberry Doughnut Cake
Strawberry Doughnut Cake

Thanks, Zazzle, for sponsoring this post!

I BOUGHT A DOUGHNUT CLOCK. This should not be surprising if you know me or if you’ve been following along on Facebook, but I should fill the rest of you in.

First, a very serious question: are you a cake doughnut or a yeast-raised doughnut kind of person? This may affect our compatibility as friends, so think long and hard before answering.

Strawberry Doughnut Cake

Raised, right? Totally raised. ME TOO. Something about the light-as-air texture covered in glaze convinces me that I’m not eating, like, half my daily calorie allotment in one sitting.

But when it comes to cuteness, no doughnut does it better than a cake doughnut with a thick strawberry glaze and bright rainbow sprinkles. When Zazzle, the marketplace where you can custom design just about anything, contacted me to work together, splashing DOUGHNUTS all over household goods was my first thought. Don’t look at me like that.

Strawberry Doughnut Cake

I ended up with the most adorable set of strawberry doughnut coasters on my coffee table and a crazy cute chocolate doughnut clock on my wall. I’m smitten! The products all came out so perfect, and they jive well with the rest of my colorful food-centric decor (Mike didn’t know what he was getting into when he married me. Let’s just say I have three giant food prints and a huge jar of gumballs in my apartment. And obviously, a doughnut clock.)

Zazzle
My new doughnut goodies with an example of my other colorful decor

Zazzle also has a huge market of designs from other creators to choose from in case you’re not too artsy yourself. Just to give you an idea of the breadth, I typed “macaroni clock” in the search bar and there were at least three results. You can find anything! Right now I’m really diggin’ the Mother’s Day gift ideas and I have a friend who would love the Military Mom ideas.

They also sell cute custom designed phone cases and since I finally joined this millennium and bought a smartphone, I’m eyeing this one. Doughnuts, obviously.

Want to create or buy a Zazzle masterpiece? Enter the giveaway below for a chance to win a $50 gift certificate!

Strawberry Doughnut Cake

In honor of my Zazzle purchases, I made you SUCH AN AMAZING CAKE. Seriously, this case isn’t just cute; it was so incredibly delicious. I blanketed an almond-scented bakery-style sheet cake with a luscious, dye-free strawberry glaze. And added sprinkles, obviously! Another huge bonus is that this cake was super quick to make. Enjoy!

One year ago: Rustic Pizza Stuffed Mushrooms
Two years ago: Gooey Chocolate Skillet Cake Ice Cream Sundae
Three years ago: Chocolate Birds’ Nest Cupcake Toppers
Four years ago: Coffee Cookie Dough Fudge Cheesecake

Strawberry Doughnut Cake


Recipe by: Willow Bird Baking with strawberry glaze adapted from Sally’s Baking Addiction
Yield: 8-10 servings

You’re going to be shocked by how delicious this super cute and super quick cake is. SHOCKED, I tell you!

Cake Ingredients:
1/2 cup (1 stick) butter
1/2 cup water
1 cup plus 2 tablespoons cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze Ingredients:
5-6 strawberries, chopped
1 tablespoon strawberry jam
1 tablespoon milk
2 cups powdered sugar
1/8 teaspoon vanilla extract
sprinkles (optional)

Directions:
To make the cake: Preheat the oven to 375 degrees. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the eggs, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into a 10-inch cast iron skillet (alternatively, I think this would work fine in a 8-inch square baking pan lined with parchment paper.)

Bake at 375 degrees for 15-18 minutes or until a toothpick inserted in several places comes out with a few moist crumbs (don’t wait for the top to get golden brown, necessarily — mine stayed pale). Cast iron skillet cook times can be variable, so check early and often. Cool completely.

To make the glaze: Put chopped strawberries and jam into a food processor or blender to puree. Pour into a medium bowl and mix in milk and vanilla extract. Gradually whisk in powdered sugar. Pour glaze over the cake to cover (I used most but not all of it) and top with sprinkles.

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cakes

Intense Chocolate Mocha Cake

Intense Chocolate Mocha Cake
Intense Chocolate Mocha Cake

Thanks to Baker’s Joy® for sponsoring this post!

If you could be any dessert, what would you be? Are you a sweet but tangy lemon meringue pie, with a sarcastic edge to every quip? Are you a cloying maraschino cherry cupcake, sweetening the day of everyone you encounter? Are you a simple vanilla scone? A boozy rum cake? An organic paleo gluten-free granola tart?

An intense chocolate mocha cake?

Intense Chocolate Mocha Cake

Baker’s Joy® just created the sweetest (ha ha pun intended) “Which Sweet Treat Are You?” quiz to help you figure out your dessert alter-ego. Each personality result is a delicious “sweet treat” recipe — if you’re super amazing, you might even get my Intense Chocolate Mocha Cake as a result. As a bonus, you can take the quiz as many times as you want, and each quiz is an entry into their giveaway. Daily winners will win $50 Visa gift cards and a year’s supply of Baker’s Joy®. One Grand Prize winner will win $500 Visa gift card, a KitchenAid mixer, and a year’s supply of Baker’s Joy®. Whoa nelly. That’s a lot of good stuff.

The quiz starts today and you can keep quizzin’ until May 5th to try and win.

Intense Chocolate Mocha Cake

I think I’m out of the running for the prizes ’cause Baker’s Joy® is sponsoring this post, but I still had to take the quiz to see which dessert matches my baking personality.

I’ve been sick and cranky all day, so I wonder if there’s a sick-and-cranky dessert result? Maybe this cake?

Thankfully, I ended up with something a little cuter. My result was On-the-Go: “Nothing can slow me down! I love a challenge and am always on-the-go. […] I’d much rather be the captain of the team than sitting on the sidelines.” Given by current crazy to-do list, I’d say that’s about right.

Intense Chocolate Mocha Cake

No matter what results you get, you have to make this incredible snack cake. It’s so quick to whip up (the longest part of the recipe is waiting for the frosting to reach peak spreadability!) and is seriously, hands-down one of the best cakes I’ve ever eaten. YOU GUYS, I don’t say that kind of thing lightly. Okay, so I have one more cake post coming this week that I’m going to say that about, too, but that’s just because the recipes are both SO stellar. Really!

Which sweet treat personality did you get? Take the “Which Sweet Treat Are You?” quiz here.

One year ago: Lasagna Stuffed Portobello Mushrooms
Two years ago: Brownie-Bottom Coconut Chocolate Cream Cake
Three years ago: Banana Coconut Cream Cupcakes
Four years ago: Coconut Cream Tart

Intense Chocolate Mocha Cake


Recipe by: Willow Bird Baking, with frosting adapted from Martha Stewart
Yield: 9 servings

This easy snack cake packs an intense mocha punch! The espresso powder deepens the already fantastic chocolate flavor of the cake and smooth-as-silk frosting. Be sure to pour a tall glass of milk with this cake (or maybe a nice cup of coffee?)

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
1/8 teaspoon salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1 tablespoon espresso powder
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla
2/3 cup bittersweet chocolate chips

Frosting Ingredients:
7 tablespoons cocoa powder
1 1/2 teaspoon espresso powder
7 tablespoons warm water
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/8 teaspoon salt
8 ounces semisweet chocolate chips, melted and cooled
coffee ice cream (for serving)

Directions:
Make the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with Baker’s Joy® nonstick cooking spray. Place a square of parchment in the bottom and spray this with Baker’s Joy® as well.

In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside. In a medium saucepan, bring the butter, vegetable oil, cocoa powder, espresso powder, and water to a boil, whisking to mix. After it boils, whisk it into the dry ingredients until combined. Whisk in the buttermilk, egg, and vanilla. Fold in chocolate chips. Pour the batter into your prepared pan and bake at 350 degrees F for 18-22 minutes or until a toothpick comes out with just a few moist crumbs (a clean toothpick means a dry cake, so be sure to pull it out before then!) Let the cake cool for about 20 minutes before cooling the rest of the way in the fridge. When your cake is completely cool, invert it onto a square plate or platter.

Make the frosting: In a small bowl, whisk together the cocoa, espresso powder, and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect spreadability. Pile the frosting on the top of the cake and smooth it out to an even, thick layer. Cut into slices and serve with coffee ice cream.

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cakes

Bailey’s Mint Oreo Icebox Cake (only 4 ingredients!)

Bailey's Mint Oreo Icebox Cake
Bailey’s Mint Oreo Icebox Cake

I accidentally made you a St. Patrick’s Day dessert.

Bailey's Mint Oreo Icebox Cake

I saw approximately 850 bajillion new Oreo flavors at the grocery store and had to buy them. Like, all of them. I came home with two grocery bags full of cookies to a husband who should not be surprised by this sort of thing anymore. I proceeded to make him taste test each flavor with me to offset the number of “samples” I had to consume. You know, kind of like what you do at a wine tasting so you don’t get drunk? Except for instead of spitting your sample out, you spit it at your husband? Wait.

Well, you get what I mean.

Bailey's Mint Oreo Icebox Cake

The next day I came in with another grocery bag full of Oreos, prompting my husband to exclaim, “You bought MORE Oreos?” And then I went all Patty Loveless on him.

Bailey's Mint Oreo Icebox Cake

I considered using my loot to create a giant Oreo pit for swimming. Like a sort-of-gross, sort-of-awesome version of Scrooge McDuck‘s money pit. I might still do that.

But I also decided to make icebox cakes, because they’re both insanely easy and insanely delicious. I made this mint one first, and I put Bailey’s Irish Cream it in for obvious reasons (because Bailey’s should go in all things). Then I realized it was almost St. Patrick’s Day and decided to pretend like I planned this recipe for that occasion. But then I told you about that decision, ruining any chance that you’ll actually believe me? At least there’s still cake.

Bailey's Mint Oreo Icebox Cake

One year ago: Trashy Krispy Kreme Doughnut & Coffee Tiramisu
Two years ago: Tres Leches Coconut Cake Trifle
Three years ago: Soft Pretzel Dogs (an homage to Auntie Anne’s Pretzels)
Four years ago: Fresh Blueberry Pie

Bailey’s Mint Oreo Icebox Cake


Recipe by: Willow Bird Baking
Yield: 4-6 servings

Who knew 4 ingredients could taste so good? Icebox cakes pack a ton of bang for their buck — they are surprisingly delicious and require barely any effort at all. Enjoy!

Ingredients:
2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 cup Bailey’s Irish Cream (I used Hazelnut flavor)
1 package mint Oreos
chopped Andes mints (optional topping)

Directions:
Whip the cream, powdered sugar, and Bailey’s Irish Cream together in a chilled bowl to stiff peaks. In a loaf pan lined with parchment paper, layer mint Oreos and Bailey’s whipped cream, starting with Oreos and ending with cream. Cover and refrigerate overnight. When ready to serve, invert onto a platter and top with chopped Andes Mints if desired.

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cakes

Cherry Icebox Birthday Cake

Cherry Icebox Birthday Cake
Cherry Icebox Birthday Cake

Today was warm! Warm, breezy, and electric with potential spring. Kids played with foam guns out in the courtyard below my apartment. Byrd ran all over to sniff every bush, chased by her wagging tail. It’s that day I’ve been waiting for!

(I SEE YOU GETTING READY TO LEAVE A COMMENT ABOUT THE IMPENDING COLD SNAP. GO AHEAD, if you want to be deleted and banned and … oh. Just kidding. Probably.)

Here are things I want to do this spring, in no particular order:

1. OPEN ALL WINDOWS EVERYWHERE and luxuriate in the influx of spring air like a smug cat in the sunshine.

2. FROLIC THROUGH EVERY FIELD. But because we live in the city, field = living room, much to my husband’s chagrin.

Cherry Icebox Birthday Cake

3. EAT ALL THE FOOD, especially salads and fruit and buttery lemon desserts and Cadbury Creme Eggs. And those Reese’s peanut butter eggs. And

4. SMELL EVERY FLOWER but not try to plant any, ’cause let’s not get crazy.

5. FIGURE OUT HOW TO OPEN MY BIRD FEEDER and lure birds over to my balcony so I can feel outdoorsy.

6. BUY A PATIO TABLE and pretend I’m gonna eat outside until I remember that there are bugs.

Cherry Icebox Birthday Cake

7. HINT UNTIL SOMEONE BUYS ME A HAMMOCK and then lounge outside with a book every day until I remember that I have a job.

8. HOLD CLASS OUTSIDE and regret it as soon as I realize my students are all just pretending to read while really searching for four-leaf clovers. And then decide to enjoy it anyway ’cause YAY sunshine.

9. START WEARING FLIP-FLOPS AGAIN. FLIP-FLOPPPPPPPS!!!!

10. EAT ICEBOX CAKE ALL DAY EVERY DAY, ’cause ain’t nobody got time to bake: there’s frolicking to be done.

Now if it snows again, I’m gonna need a box of tissues so I can re-read this post and cry.

What do you want to do this spring? Share in the comments or over on our Facebook discussion.

One year ago: Key Lime Pie Cheesecake with Sky-High Meringue
Two years ago: Brie En Croute with Figs & Rosemary
Three years ago: Quick Rosemary, Fig, and Goat Cheese Tarts
Four years ago: Clementine Cake

Cherry Icebox Birthday Cake


Recipe by: Willow Bird Baking
Yield: 4 servings

SO EASY, SO GOOD! I fashioned this cheery Cherry Icebox Birthday “Cake” in two 2-cup apothecary jars for a cute presentation, but if you don’t have a 2-cup vessel, you can always make it in one loaf pan lined with parchment paper and, after chilling overnight, turn it out on a platter. Grab yourself a bag of the new birthday cake Oreos and enjoy!

Ingredients:
2 cups heavy whipping cream, chilled
7 tablespoons powdered sugar
2 tablespoons Kirsch (cherry flavored liqueur)*
1/2 teaspoon vanilla extract
1 package birthday cake Oreos
maraschino cherries
sprinkles (optional)
*If you don’t have any Kirsch or don’t want to use it, try subbing in 1 tablespoon maraschino cherry juice. I haven’t tried it, but I bet it’d be good.

Directions:
Whip the cream, powdered sugar, Kirsch, and vanilla extract together in a chilled bowl to stiff peaks. In two, 2-cup glasses or in one loaf pan lined with parchment paper, layer birthday cake Oreos and cherry whipped cream, starting with Oreos and ending with cream. If you want to get fancy, you could include a maraschino cherry layer! Cover and refrigerate overnight. When ready to serve, top with sprinkles and maraschino cherries!

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