Category Archives: Birthday

Tie-Dye Cupcakes

Tie-Dye Cupcakes

While all of us were inside last year, tie-dye made a huge comeback. It’s a fun and easy way to augment clothes, towels, bedsheets or anything else that will absorb color. Why not take that same bright & twisty aesthetic and apply it to dessert?! We’re talking colorful little cups of cake and clouds of vanilla buttercream with technicolor details. They’re fun and funky, and summery as all get-out!

You’ve seen these cupcakes on here before, but never like this. The base is my favorite vanilla sour cream cupcake batter which has been everything from yellow with Nutella Buttercream to spiked with honey and finished with candy corn to marbled with a streak of red velvet to dolled up for the Easter bunny. Today’s version might be my favorite variation of all. Tie-Dye Cupcakes are beautiful to look at and incredibly fun to make.

Start by mixing together the batter and dividing it into four bowls. Grab a few of your favorite shades of food coloring and dye each bowl of batter a different color. A word to the wise that gel food coloring makes for richer colors and doesn’t threaten to add too much liquid to your batter. That said, if liquid is what you have on hand, use it!

Once your batter is dyed, spoon the colors into your cupcake pans. There are no hard and fast rules on how to do this, except to get all the colors in each cup and only up to 2/3-3/4 full. I like to give mine a little swirl with a skewer before baking, but this is strictly optional. After you’ve got all your batters in your pans, bake your cupcakes and let them cool.

Tie-Dye Cupcakes

Next up: frosting! These swirly-twirly colorful plumes of buttercream may look intimidating, but they are just regular old vanilla buttercream with a little food coloring. Where most colorful frosting recipes ask you to whip the dye directly into the mix, I take a different approach here.

Before the buttercream is loaded into the piping bag, it’s rolled up in a piece of plastic wrap that has been painted with lines of gel food coloring, then formed into a log. I found it easiest to divide the frosting in half for this step. Once rolled, one end of the log is trimmed off before the whole kit and caboodle is placed in the piping bag and then…well, it’s piping business as usual. You know, except for the part where each cupcake looks different and the edges of the frosting are bright and beautiful!

Tie-Dye Cupcakes

It goes without saying that Tie-Dye Cupcakes are delicious, but let’s be real: these are all about aesthetics. They’re so fun—perfect for summer get-togethers, birthdays, or any occasion that could use a pop (or four) of color and a really spectacular bit of vanilla cake.

Tie-Dye Cupcakes
Tie-Dye Cupcakes
makes 12-14 cupcakes

Cupcakes:
1/2 cup milk, room temperature
1/2 cup sour cream, room temperature
1 1/2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
4 food colorings of choice (I used gel)

Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
2 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
3 tablespoons heavy cream
4 food colorings of choice (I used the same gels from the cake)

Special Equipment:
plastic wrap
food-safe paintbrushes
piping bag with a tip and coupler

Make the cupcakes. Preheat oven to 350F. Line a 12-cup standard muffin tin with cupcake liners. Set aside.

Combine milk and sour cream a liquid measuring cup, then use a fork to whisk them together. Set aside.

In a small-medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in sugar. Add eggs one at a time, combining completely after each addition. Beat in vanilla. Mix in half the dry ingredients, followed by half the milk/sour cream. Add the remaining dry ingredients followed by the remaining milk/sour cream.

Divide batter into four small bowls (about 2/3-3/4 cup batter in each). Add a different food coloring to each one and stir with forks to distribute the color (I used 5 drops each pink, blue, green and yellow gel).

To achieve the tie-dye effect, spoon a heaping 1/2 tablespoon of each color into each liner, adjusting as needed, until each one is 2/3-3/4 full. Tap full pan on the counter five times before baking cupcakes for 18-19 minutes, until a toothpick inserted in the centers comes out clean. Let cupcakes cool in the pan for 10 minutes before removing to a rack to cool completely.

Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add confectioner’s sugar and salt in two installments, combining completely after each addition. Beat in vanilla & heavy cream until combined. Set aside.

Lay 2 14-16-inch long pieces of plastic wrap on a surface. On each one, use paintbrushes to paint parallel 6-inch stripes of each color of food coloring about 1/2-inch apart. The food coloring may bead on the surface of the plastic wrap—this is okay.

Top each set of stripes with half the frosting. Working with one assemblage of frosting/food coloring/ plastic wrap at a time, use the plastic wrap to roll and manipulate the frosting into a log shape with food coloring stripes going down all sides. Twist the ends of the plastic wrap so that the log looks like a piece of old-fashioned candy. Repeat this process with the other assemblage.

Working with one log of frosting at a time, trim one end and place the wrapped log trimmed-end-down in a piping bag fitted with a tip. Twist the piping bag closed and pipe frosting onto the cupcakes. Repeat trimming process with the second log of frosting when needed.

Serve cupcakes. Leftovers will keep covered at room temperature for 2 days or in the refrigerator for up to 4.
Tie-Dye Cupcakes
Tie-Dye Cupcakes

Friday Favorites: Birthday Cake

Friday Favorites: Birthday Cake​

My birthday is tomorrow, so let’s talk birthday cake! From elaborate layer cakes to ice cream cakes to marble cupcakes to cookie cakes, the cake you choose to have at your birthday celebration is highly personal. Some people have the same thing every year. Others, myself included, like to change it up. No matter which camp you fall into, I have loads of cake recipes for you in my archives. Here are some of my absolute favorites.

Friday Favorites: Birthday Cake​

Black Forest Cake {Schwarzvaldtårta}

While feeling homesick on my birthday last year, I decided to recreate a Swiss-style Black Forest Cake that is hugely popular in my hometown. You won’t find any cherries or chocolate cake here, just layers of airy almond dacquoise, whipped cream and dark chocolate. It also happens to be naturally gluten-free and so, so good. I’ll be having the real deal for my birthday this year (lucky me!), but this homemade version hits the spot if you’re not near Fort Worth, Texas.

Friday Favorites: Birthday Cake​

Mint Chocolate Chip Ice Cream Cake

Who doesn’t love ice cream cake? This one is simple as can be, starting with sandwiching mint chocolate chip ice cream with two layers of chocolate cake, then finishing it with whipped cream and anything else you like! Feel free to change up the ice cream flavor or just use this as a template and change the recipe completely. There is no wrong way to ice cream cake.

Friday Favorites: Birthday Cake​

Funfetti Cookie Cupcakes

When I was a kid, all the best birthday parties involved cookie cake. The same is true as an adult. I have Brown Butter Chocolate Chip, Chocolate M&Ms and Red Velvet Cookie Cakes in my archives, but this almost-36 year-old could really go for these colorful, miniature Funfetti Cookie Cupcakes right now!

Friday Favorites: Birthday Cake​

Red Velvet Marble Cupcakes

We all know a red velvet person. I usually save it for Oscar Night, but I think these Red Velvet Marble Cupcakes would fit the bill for birthdays too!

Friday Favorites: Birthday Cake​

Gluten-Free Vegan Chocolate Cake

This chocolate cake is a thing to behold. Made with all vegan, gluten-free ingredients and stacked tall with vegan chocolate buttercream, it might just surprise you and become a favorite.

Friday Favorites: Birthday Cake​

Yellow Cake with Chocolate Frosting

Something about Yellow Cake with Chocolate Frosting screams “birthday” to so many people. Mine is made with very good things like sour cream and brown sugar, mixed using the reverse creaming method, and finished with an irresistible chocolate frosting.

Friday Favorites: Birthday Cake​

How to Make Mini Layer Cakes

Not quite ready to start celebrating with larger groups yet? A mini layer cake might be the perfect solution! This tutorial has everything you need to make a birthday cake for 4-6 people.

Friday Favorites: Birthday Cake​

M&Ms Surprise Cake

This is the cake for that person in your life who’s a little extra. The one who likes all the bells and whistles and would enjoy slicing into a cake full of candy—this cake is for that person. Also? Hi, I’m that person.

Have you made these or any of my other chocolate chip treats? Let me know in the comments or on social media!

Friday Favorites: Birthday Cake​

Funfetti Bundt Cake

Funfetti Bundt CakeFunfetti, confetti, whatever you want to call it, white cake dotted with rainbow sprinkles is one of my favorite things on earth. Like, I logically know that sprinkles don’t qualify as a flavor, but that won’t keep me from saying that sprinkles are my favorite flavor. Seriously, add sprinkles to pretty much anything and I’ll love it. Those little pops of color are just so…happy. Is happiness a flavor?Funfetti Bundt CakeI haven’t made many layer cakes in the last year—it’s hard to believe I used to make 10-20 a month!—but that doesn’t mean I haven’t fed my craving for rainbow sprinkles. Last summer’s Funfetti Cookie Cupcakes are one of my favorite recipes in a long time, as is this Funfetti Bundt Cake.Funfetti Bundt CakeLike the traditional layer cake, this is a moist sour cream white cake positively loaded with rainbow sprinkles. Unlike the traditional cake, this batter takes exactly four minutes to mix; just dump everything in a bowl and let your electric mixer have at it until it’s impossibly smooth, thick and voluminous, then stir in 3/4 cup of rainbow sprinkles before baking.

Like most bundt cakes, this one takes its sweet time to bake and cool, but I promise your patience will be rewarded. Once your cake hits room temperature, pour on a glaze, scatter on some more sprinkles and slice it up! Funfetti Bundt Cake would be great for birthdays, picnics, holidays or any old time.Funfetti Bundt CakeI know that restrictions are starting to loosen as vaccines becomes more available, but if you’re not attending gatherings that require a cake of this size, don’t worry, I’m not either. What that means is that I happen to know that this recipe halves well and can be baked in a loaf pan for your immediate pod or just yourself. I don’t know about you, but dipping into my own personal Funfetti cake over the course of a week sounds a lot like happiness to me.Funfetti Bundt Cake

Funfetti Bundt Cake
makes one 10-cup capacity bundt*

Cake:
2 3/4 cups all-purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large egg whites, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract or imitation butter extract (optional)
3/4 cup full-fat sour cream, room temperature
1/4 cup whole milk, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)

Icing & Garnish:
1 1/2 cups confectioner’s sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
pinch of Kosher or sea salt
rainbow sprinkles (jimmies or nonpareils)

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust well with flour. Set aside.

Make the cake. Combine flour, sugar, baking powder, salt, butter, egg whites, vanilla, almond extract, sour cream and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Use a silicone spatula or wooden spoon to fold rainbow sprinkles into batter.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, milk, vanilla and salt. Mixture should be very thick, but pourable. If it’s too thick, add more milk by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Scatter rainbow sprinkles on immediately. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.

Note:

This recipe may be halved and baked in a parchment-lined 9×5-inch loaf pan. Start checking the cake for doneness at the 55 minute mark.

Funfetti Bundt CakeFunfetti Bundt Cake

Gingerbread Cake {Vegan & Gluten-Free}

Gingerbread Cake {Vegan & Gluten-Free}My friend, VJ, loves gingerbread. Loves it. She speaks often about how before she had to stop eating gluten and went vegan, her grandma used to serve hers with canned peaches and whipped cream. While I am not much for canned peaches, the gingerbread part and the badass baking grandma part? Those I get.Gingerbread Cake {Vegan & Gluten-Free}Over the years, VJ has asked me to make gingerbread cakes for various milestones and occasions, but I have mostly failed. I even failed this past Thanksgiving! Too greasy, too dry, vaguely tarry, completely flavorless—I’ve made all the gingerbread cake failures under the sun. Let’s not discuss the occasion on which she had to serve store-bought ice cream cakes (that she couldn’t even eat!) at her own party because my attempt at this cake was so vile.

But then—but! then!—I tweaked my go-to gluten-free vegan cake recipe and made this Gingerbread Cake, and it’s exactly right: soft, tender, slightly sticky and spicy. And easy. And vegan and gluten-free. And out of this world delicious. This recipe right here? This one’s for VJ.Gingerbread Cake {Vegan & Gluten-Free}It’s not just because I like to have a gluten-free vegan item on my holiday line-up every year (which I do). It’s that VJ’s 40th birthday is next week—you know I can’t let my favorite gluten-free vegan’s milestone birthday pass without cake. No way. Not rain, nor sleet, nor masked and distanced delivery will stop me from getting this cake to her on December 23rd.Gingerbread Cake {Vegan & Gluten-Free}Holy crap, y’all, this is good. Super moist with nothing to distract from its deep dark flavor, it’s better than most traditional flour, egg and dairy-based gingerbreads I’ve had. It’s definitely not better than VJ’s grandma’s though, because nothing is ever better than grandma’s. Believe me, I’ve tried to out-do grandmas and it never goes well. But anyway… Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}This Gingerbread Cake tows the line somewhere between holiday dessert and wintry everyday cake. It doesn’t need a blanket of frosting (although I think a little vegan maple buttercream might be good) or any adornment beyond a dusting of confectioner’s sugar, really. It can be baked square or round. You could even double the recipe and layer it or make a sheet cake. It can be served at the end of a holiday meal, snacked on mid-afternoon, left for Santa, frozen for you to find in the middle of February, wrapped up and given as a gift, or delivered to a birthday lady in the middle of a pandemic. No matter the occasion and regardless of whether you’re vegan and gluten-free, this might just be the only Gingerbread Cake recipe you’ll ever need.Gingerbread Cake {Vegan & Gluten-Free}

Gingerbread Cake {Vegan, Gluten-Free}
makes one 8- or 9-inch square or round cake

1 teaspoons apple cider vinegar
2/3 cups unsweetened almond milk
1/4 cup molasses (not blackstrap)
3 tbsp pure pumpkin purée or unsweetened applesauce
1 1/3 cups blanched almond flour (not almond meal)
6 tbsp cup potato starch
2 tbsp cornstarch
1/2 cup light brown sugar, packed
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
confectioner’s sugar, for dusting

Preheat oven to 350F. Grease an 8- or 9-inch square or round pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée (or applesauce). Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, light brown sugar, ginger, cinnamon, cloves nutmeg, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-34 minutes, or until a toothpick inserted in the center of the cake comes out with only a few crumbs (no batter).

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Sift confectioner’s sugar over the top before serving, if desired.

Slice and serve. Flavors will intensify the day (or several hours) after baking.

Cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Plain cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before serving.Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}

Black Forest Cake {Schwarzvaldtårta}

Black Forest Cake {Schwarzvaldtårta}If you’re wondering where the cherries and chocolate cake are in this Black Forest Cake, well, this isn’t your average Black Forest Cake.Black Forest Cake {Schwarzvaldtårta}Ohhh no. This is my take on a hometown favorite: Black Forest Cake from Swiss Pastry Shop in Fort Worth, Texas. My mom and grandmother used to take my sister and me to lunch at Swiss Pastry Shop several times a year, and while the sausages and German potato salad were delicious, we were all really in it for the cake. In fact, I think most people who go to lunch at Swiss Pastry Shop are in it for the cake.Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}There’s a reason the citizens of Fort Worth are so in love with this cake—it’s absurdly good, and unique for that part of the world. Made by layering crisp almond dacquoise (meringue with nuts) and whipped cream, and coated with thin chocolate sprinkles and shaved dark chocolate, this cake is hardly a cake at all. It’s pure bliss! Cold, crisp, super-light, creamy, nutty, chocolaty, naturally gluten-free bliss.

Full disclosure: it’s probably my all-time favorite dessert.Black Forest Cake {Schwarzvaldtårta}I’ve thought for years that Swiss Pastry Shop’s Black Forest Cake was unique to them—I mean, I’ve never seen or heard of it anywhere else. Turns out, it’s actually a Swedish cake and unrelated to the cherry-chocolate version, only sharing a name (Schwarzvaldtårta). Who knew?!

(Cambridge Cowgirl and Wikipedia. They knew.)Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Now, I’m not going to pretend that this is a carbon copy of Swiss Pastry Shop’s cake—I cannot figure out how they get their dacquoise so thick!—but it tastes *exactly* right and hit the spot on my birthday a couple weeks ago. I made a teeny-tiny version on a whim, because if I had to turn 35 in a pandemic, there was *going* to be excellent cake. And, well, it just doesn’t get much more excellent than Black Forest Cake.Black Forest Cake {Schwarzvaldtårta}I had no plans to put it on the blog (two home bakers have already posted their own versions), but other Black Forest Cake-deprived friends kept asking for it, so I tested and re-tested six times and here we are. Until the day that Swiss Pastry Shop figures out a way to ship, anyway.Black Forest Cake {Schwarzvaldtårta}Black Forest Cake requires some skill and a time commitment, but is not actually difficult to make. Here are some tips for success.

-Don’t make this on a humid day and keep all your equipment squeaky clean. Whipped egg whites are temperamental.
-For the best flavor and texture in your almond dacquoise, grind your own raw almonds. I tested this recipe with both store bought almond meal and almond flour, and while they both work, they don’t hold a candle to fresh ground almonds.
-You don’t have to trim the layers after baking, but it makes them easier to stack and results in a more streamlined finished product.Black Forest Cake {Schwarzvaldtårta}
-Use good chocolate sprinkles. The stuff in the ice cream topping section will work, but India Tree Chocolate Vermicelli or hagelslag are the very best. I promise you’ll find ways to use up the leftovers.
-Don’t wait to serve this cake—day-of is ideal. As with many whipped egg white-based things, the dacquoise will weep and degrade over time. If you have leftovers, I have included freezing instructions at the end of the recipe.
-If you want to make a tiny cake, halve the recipe and spread the dacquoise in two 4-inch circles before baking. Alternatively, make one 8-inch layer, then use a 4-inch ring to cut out two layers. Black Forest Cake {Schwarzvaldtårta}Whew! Okay, I think that’s all. This one was a labor of love, y’all. Not for yours or mine, but for the love of cake. Really excellent cake.Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}

Black Forest Cake {Schwarzvaldtårta}
inspired by Fort Worth’s Swiss Pastry Shop
makes one 8-inch cake

Almond Dacquoise:
1 1/4 cups whole raw almonds*
1 tablespoon cornstarch
1 1/2 cups superfine sugar (granulated sugar will work)
1/2 teaspoon cream of tartar
6 large egg whites, room temperature
pinch of salt

Whipped Cream:
1 pint (2 cups) heavy cream, very cold
1/2 cup confectioner’s sugar

For assembly:
1/3-1/2 cup high-quality chocolate sprinkles (hagelslag)
4 ounces bittersweet chocolate, shaved or finely chopped
confectioner’s sugar, for dusting

Read the recipe all the way through before beginning. There is a large time commitment (mostly hands-off).

Egg whites will not whip properly if they are not treated well. Do not attempt this on a humid day. Before beginning, please ensure that all equipment used in this recipe is very clean and dry. I like to wipe down the bowl(s), whisk, and mixer attachments with vinegar before starting the recipe. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Preheat oven to 250F. Using an 8-inch round pan as a template, use a pencil (or other writing implement) to trace 8-inch circles onto two pieces of parchment. Turn parchment pieces over (pencil-side down) and place on two rimmed baking sheets. Set aside.

Make the almond dacquoise. Place almonds in a food processor and process for 30-45 seconds, until finely ground. Do not over-process (it could veer toward almond butter). Measure out 1 1/2 cups of your homemade almond meal. Stir in the cornstarch. Set aside.

Stir together sugar and cream of tartar. Set aside.

Combine egg whites and salt in a very clean, dry mixing bowl. Using an electric mixer fitted with a very clean, dry whisk attachment, beat the egg whites and salt on medium speed until very foamy—the whisk should be leaving faint tracks. Turn speed up to medium-high. With the mixer running, add sugar to egg whites 3-4 teaspoons at a time. This will take a few minutes. Mixture should start to look glossy and begin stiffening up. Turn mixer speed up to high and beat continuously until stiff peaks form, about 1-2 minutes.

Add half the almond meal to the egg whites and use a silicone spatula or wooden spoon to gently fold it in. Repeat with the remaining almond meal.

Divide mixture into the circles on the two prepared pans (you may pipe if desired). Use an offset spatula to gently spread the mixture to the drawn circle edges.

Bake dacquoise for 1 1/2 hours. It will puff and spread. Do not open the oven at any time.

Turn off oven, leaving the dacquoise inside for another 1 1/2 hours (or up to overnight). Remove layers from oven and let cool completely. At this point, layers may be gently, tightly wrapped in plastic and stored in a dry place for a few days.

To trim layers, gently place an 8-inch round cake pan on top of one layer. Use a sharp knife to slice off edges—the top will fall slightly during this process, so don’t be alarmed. Repeat with remaining layer.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form.

Assemble the cake. Place one layer of dacquoise on a cake stand or serving plate. Spread a thick layer of whipped cream over it and then gently place the second layer of dacquoise on top. “Frost” cake on the top and sides with remaining whipped cream (you may have some leftover). Refrigerate cake for 15 minutes.

Line a surface with a piece of parchment and place the cake (on stand) on top. Use your hand to gently apply chocolate sprinkles to the sides of the cake. Scatter shaved/chopped chocolate over the top of the cake. Sift confectioner’s sugar over the top.

Refrigerate cake for a couple of hours before slicing and serving. Slices will not be perfectly clean. Holding the exposed edge with a bench scraper (or a clean hand) seems to help.

Cake may be kept in the refrigerator for up to a day. The dacquoise will deteriorate over time.

Leftover cake may be sliced, placed on a parchment-lined baking sheet and frozen. Triple-wrap frozen slices with plastic wrap and freeze for up to a month.

Note:

You may use 1 1/2 cups store bought almond meal or almond flour in place of the whole raw almonds. Stir the cornstarch into it and proceed from “Stir together sugar and cream of tartar.”

Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}Black Forest Cake {Schwarzvaldtårta}