Category Archives: Cakes & Cupcakes

Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie CakeBack in November, I made this Chocolate M&Ms Cookie Cake for a friend’s birthday. I thought it was cute, so I posted a picture of it on my social media with a #comingsoon…and then promptly forgot* about it because Christmas, Valentine’s Day, Easter, my birthday, and so on and so forth.

*For the record, I did post a single-serve version.Chocolate M&Ms Cookie CakeBut I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.Chocolate M&Ms Cookie CakeWe’re talking about a rich, thick chocolate cookie studded with colorful candy and finished off with a flourish of chocolate buttercream. What’s not to love?!Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeIt’s easy too—it’s basically just a slightly smaller batch of my Double Chocolate Cookie dough with M&Ms instead of chocolate chips.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeBake it up in a cake pan, let it cool, and pipe on a buttercream border. In my opinion, that last step is the thing that takes this recipe from “giant cookie” to “cookie cake.” Not that there’s a thing in the world wrong with a giant cookie, am I right?!Chocolate M&Ms Cookie CakeSlice it up and share with people you love this weekend or for the Fourth of July (with holiday-appropriate M&Ms!) or pretty much any old time. Or, you know, follow my lead and completely forget about it for seven months and then wonder why you didn’t make it sooner.

(Don’t be like me.)Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie Cake
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 cup light or dark brown sugar, packed
1/3 cup natural unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup M&Ms candy

For decoration:
Chocolate Buttercream (recipe below)
M&Ms candy

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Combine butter, brown sugar, and cocoa powder in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted. Mixture will be a bit grainy.

Let mixture cool a few minutes before transferring to a large mixing bowl. Whisk in eggs one at a time, followed by vanilla. Whisk in flour, baking soda and salt. Use a silicone spatula or wooden spoon to fold in M&Ms candy.

Transfer dough to prepared pan and spread into one even layer. Bake 24-27 minutes, or until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and M&Ms as desired.

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

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioner’s sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeChocolate M&Ms Cookie Cake

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A Simpler, Better White Cake

White CakeI owe you an apology. The white cake recipe I’ve been using, it’s…well, it’s a pain in the ass. There’s no subtler way to put it. I’m sorry.White CakeSure, that cake is delicious—it’s cake!—but it’s not delicious enough to require four bowls, ample sifting, a whisk, a spatula, a mixer and whipped egg whites. Few things are.White CakeAfter being asked to make a few Funfetti cakes earlier this year (and subsequently washing every mixing bowl I own and deep-cleaning sifted flour out of every crevice of my kitchen a few times), I realized the error of my overly-complicated ways and went back to the drawing board.

It should go without saying that it’s silly to rely on a recipe you dread making when you have the ability to make one that is simpler and yields better results.White CakeSimpler and better is exactly what you’ll find with this new, improved White Cake recipe. This rich, tender, fine-crumbed cake is a one-bowl endeavor, and while it does require a mixer, you don’t have to sift anything or whip egg whites. I’m calling it a huge win.White CakeThis cake comes together differently than the others you’ll find on this site. Instead of the usual creaming method (creaming butter and sugar before adding eggs, dry ingredients and milk), this recipe is made using the reverse creaming method, which might be my new favorite way to make cakes. Let me walk you through the process.White CakeStart by combining flour, cornstarch, baking powder, salt and sugar in a large mixing bowl—the only mixing bowl you’ll need for this recipe. Give those a good stir with a whisk or a low mixer before adding all your softened butter.

You read that correctly. Add all your softened butter directly to the dry ingredients.White CakeNext up, use your mixer to combine the two. This will take a few minutes and produce a rubbly, sandy-looking mixture. The purpose of doing this is to coat the flour with fat before adding the liquid ingredients. The butter creates a barrier that impedes gluten-development, producing a softer, more tender cake.White CakeWhite CakeWhite CakeAnd speaking of gluten-development, the last two steps are adding liquid ingredients (egg whites, extracts, and buttermilk), which are what will activate the gluten in the flour. Mix just until combined before dividing the batter into two pans and baking.White CakeOnce the cake layers are cool, you may fill and frost them however you like. I kept it simple this time around with a white buttercream (just my vanilla buttercream with less vanilla) and went for the naked cake look.White CakeOoooh. Ahhhhh.White CakeYou’ll love this White Cake for its buttery vanilla-almond flavor, fine crumb, and did I mention it only requires one bowl?????!!!!!🙌😍💪🍰🎉 White CakeIt’s great on its own, but is also a wonderful blank slate for all sorts of applications. Feeling like Funfetti? Add some sprinkles to the batter before baking. Embarking on your own wedding cake adventure? Layer it with Lazy Lemon Curd and finish it with a coat of Swiss Meringue Buttercream. Looking for the perfect fireworks-watching treat for your Fourth of July party? Give this recipe the Red, White & Blueberry treatment.White CakeOr maybe get brave and wild and do all three, because this White Cake is just that simple and just that good.

White Cake
makes one 9-inch round layer cake

2 2/3 cup all-purpose flour
1/4 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened, cut into small pieces
4 large egg whites, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract (optional)
2 cups buttermilk, room temperature

White Frosting:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
3-5 tablespoons heavy cream
sprinkles and/or decorative sugar, if desired
Place an oven rack in the center position. Preheat oven to 350F.

Grease two 9-inch round cake pans. Line with parchment and grease again. Set aside.

Combine flour, cornstarch, sugar, baking powder, and salt in a large mixing bowl. Whisk ingredients together (I like to do this by running my mixer on its lowest speed for about a minute).

Add butter to dry ingredients. Run the mixer on low speed to mix in the butter until there are no large pieces and the texture is sort of rubbly. This will take a few minutes.

Add egg whites, vanilla, and optional almond extract to the bowl. Mix until combined. Running the mixer on medium, add the buttermilk in two installments and mix until combined. Scrape down the bowl to ensure even mixing.

Divide batter among prepared pans. Tap each full pan on the counter five times to release any large air bubbles. Bake layers on the center rack for 28-32 minutes, or until a toothpick inserted in the centers comes out clean. Let let layers cool in their pans for 15 minutes. Run a thin knife around the edges of the layer before turning out onto a rack to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, vanilla, and optional almond extract. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes as desired. Top with sprinkles and/or decorative sugar immediately after frosting, if desired.

Layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.White CakeWhite Cake

Peanut Butter Marble Cake

Peanut Butter Marble CakeToday is my 34th birthday!Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble CakeIt’s been a really fun one so far: my little sister is visiting, I made this Sicilian pizza, went to dinner and to see Golden Girls Live! with a bunch of friends, did some vintage shopping, and saw Rocketman last night. Pretty great, right?!Peanut Butter Marble CakePeanut Butter Marble CakeNow it’s time to talk birthday cake. I make many (many many many) throughout the year, but this one is mine: Peanut Butter Marble Cake, y’all!Peanut Butter Marble CakeWe’re talking thick layers made with my favorite peanut butter batter and swirled with dark chocolate a la Marble Bundt Cake. Yesssss.Peanut Butter Marble CakeThe cake is filled and frosted with a silky Chocolate-Peanut Butter Buttercream. This stuff is sweet-salty magic and it swoops like a dream!Peanut Butter Marble CakePeanut Butter Marble CakeAll that, and I didn’t even mention all the chopped peanut butter cups in the middle! There are even more on top 😊 Peanut Butter Marble CakeIt’s a total showstopper—the ultimate chocolate-peanut butter cake, as far as I’m concerned.Peanut Butter Marble CakePeanut Butter Marble CakeI can’t think of a more delicious way to start my 35th trip around the sun 🎉 Peanut Butter Marble Cake

Peanut Butter Marble Cake
makes one 2-layer 9-inch round layer cake

Cake Batter:
2 2/3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/2 cup creamy-style peanut butter*
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 1/2 cups buttermilk
4 ounces dark chocolate

Chocolate-Peanut Butter Buttercream:
1 cup unsalted butter, softened to room temperature
3/4 cup creamy-style peanut butter
3 cups confectioners sugar
2/3 cup cocoa powder
pinch of salt
2 teaspoons pure vanilla extract
1/3 cup heavy cream

For assembly:
12 miniature peanut butter cups + more for topping

Preheat oven to 350F. Grease 2 9-inch round cake pans. Line with parchment and grease again. Set aside.

Make the cake batter. In a 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 and peanut butter until combined and fluffy. Beat in light brown and granulated sugars. Add eggs one at a time, followed by vanilla. Mix in half the dry ingredients followed by half the buttermilk. Add remaining dry ingredients, followed by remaining buttermilk. Set aside.

Place chocolate in a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring in between, until melted. This may also be done in a double boiler.

Transfer 1 1/2 cups of batter into the bowl with the melted chocolate. Use a fork and/or silicone spatula to combine the two.

Divide remaining peanut butter batter among prepared pans. Tap full pans on the counter five times to release any large air bubbles. Dollop chocolate batter over the tops and use a thin knife or skewer to lightly marble it in. Bake 40-42 minutes, or until a toothpick inserted in the centers comes out clean.

Let cakes cool in the pans for 15 minutes. Run a thin, flexible knife around the edges. Invert cakes onto a cooling rack and let cool completely.

Make buttercream. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in peanut butter. Add in confectioner’s sugar in two installments, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla, followed by heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Place 12 miniature peanut butter cups on a cutting board. Use a large, sharp chef’s knife to cut them into small pieces (I like to cut them into eighths).

Use a serrated knife to even out the tops of the cake layers. Place one cut-side-up on a serving plate or cake stand. Top with a thin layer of buttercream, followed by chopped peanut butter cups. Top with the second layer cut-side-down. Frost and decorate cake. Garnish with more peanut butter cups, if desired.

Slice and serve. Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five. If storing in the refrigerator, let cake sit at room temperature for 30 minutes before serving. Cake is best served at room temperature.Peanut Butter Marble CakePeanut Butter Marble CakePeanut Butter Marble Cake

Blueberry Torte

Blueberry TorteI love an everyday cake, although I guess that’s technically a misnomer here. This blueberry beauty is a torte, which essentially means that it’s a cake made with little (or sometimes no) flour.Blueberry TorteSo…I guess it is a cake? Not all cakes are tortes, but all tortes are cakes. So yes, Blueberry Torte is a cake. Glad we got that sorted.

(Sorry.)Blueberry TorteAnyway…this Blueberry Torte is easy peasy and so good, you’re going to want to make it all summer long. And you absolutely should! It’s got a soft center, slightly chewy edges, and is literally bursting with fresh blueberries—what’s not to love?!Blueberry TorteThis is a spin on one of my favorite holiday desserts, Pear & Cranberry Torte. It’s so super delicious that I wanted to make a spring/summer appropriate version and, well, here we are.Blueberry TorteThe recipe begins with a simple cake batter. You’ll find many of the usual suspects here (softened butter, flour, sugar, baking powder, salt, eggs), plus light brown sugar and the tiniest bit of lemon zest.Blueberry TorteBlueberry TorteBlueberry TorteOne ingredient you won’t find? Milk. There’s none in this recipe, so the batter is pretty thick for a cake…er, torte. This lack of liquid is also what gives us the almost cookie-like edges. Yesssss. If you’re worrying about this leading to a dry product, never fear—this torte stays plenty moist thanks to the butter and eggs, small amount of flour, and two full cups (12 ounces!) of blueberries that are pressed into the top before baking. They soften and sink into the batter while the torte bakes and become jammy and fragrant and it is stupid good and why aren’t you actively walking to the kitchen right now???

(Sorry again.)Blueberry TorteBlueberry TorteBlueberry Torte doesn’t require any frosting or other flourishes and can be served up while it’s still warm. If, however, you want to jazz it up for a dinner party or you’re feeling fancy, you can give it a dusting of confectioner’s sugar, a dollop of whipped cream or a smattering of fresh blueberries. If you’re anything like me, you’ll need all three.Blueberry TorteSorry, not sorry.Blueberry Torte

Blueberry Torte
one 9-inch cake, about 8 servings

2 teaspoons fresh lemon zest (about 1 medium lemon)
1/2 cup granulated sugar + 1 tablespoon, for sprinkling
1/2 cup light brown sugar, packed
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
2 large eggs, room temperature
2 teaspoons pure vanilla extract
12 ounces (about 2 cups) fresh blueberries

For serving (optional):
confectioners sugar
whipped cream
fresh blueberries

Preheat oven to 350F. Grease a 9-inch springform pan. Set aside.

Combine lemon zest, 1/2 cup granulated sugar, and light brown sugar in a small bowl. Use your fingertips to rub the zest into the sugar to release the oils. Set aside.

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

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in sugar mixture. Mix in eggs one at a time, followed by vanilla. With the mixer on low, mix in dry ingredients. Batter will be thick.

Spread batter into the prepared pan. Scatter blueberries over the top and lightly press them into the batter. Sprinkle the additional tablespoon of granulated sugar over the top. Bake 50-55 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.

Serve warm or room temperature with a dusting of confectioner’s sugar, whipped cream and/or fresh blueberries, if desired. Leftovers will keep covered in the refrigerator for a few days.Blueberry TorteBlueberry Torte

Double Funfetti Crumb Cake

Double Funfetti Crumb CakeI’ll admit that my heart sank to my ankles when I was asked to make “something like” the Milk Bar Birthday Cake for a first birthday party a few weeks ago.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeIt’s not that I have anything against Christina Tosi or Milk Bar—I think she’s incredible and I have been known to enjoy a Cereal Milk Latte—but I have very little interest in making someone else’s recipes, especially when they involve things the average American homebaker doesn’t keep around, like acetate strips and large cake rings. Also, Tosi’s layer cake recipes are notoriously intricate; at their most basic, they involve a cake, a soak, buttercream, and a crumb. That’s a lot, even for someone who enjoys stupidly complicated baking projects 🙋🏻‍♀️ Double Funfetti Crumb CakeLong story short, I got it together, spent a lot of time looking at my copy of the Momofuku Milk Bar cookbook, and then did what I wanted. Since I am unlikely to ever post that full recipe, I’ll go ahead and tell you what I did: I used my Funfetti Cake recipe as-is, trimmed the sides by hand, brushed on sweetened condensed milk for the soak, and layered it all with a cream cheese-spiked vanilla buttercream and a simplified version of the Milk Bar Birthday Cake Crumb. And it was effing delicious. Double Funfetti Crumb CakeI have little intention of making it again because who has that kind of time??? But I will make time for one element: the Funfetti crumb. It’s got all the buttery crunch you’d expect in a shortbread or crispy sugar cookie, but it’s as simple as making the crumb topping for a coffee cake. And it’s colorful and happy and just the tiniest bit salty. And, well, connect the (rainbow sprinkle) dots.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb Cake is exactly what it sounds like: tender sour cream Funfetti cake with a layer of Funfetti crumb baked on top. It’s the buttery, rainbow-speckled, no-cinnamon-allowed everyday coffee cake you didn’t know you wanted.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeThe cake is rich and dense, the crumb provides just the right amount of crisp-crunch, and the rainbow sprinkles (jimmies, not nonpareils!) make it as cute as can be! It would be great for a celebratory breakfast or any coffee cake occasion, but I can also see it being a perfect birthday cake for someone who doesn’t like frosting.Double Funfetti Crumb CakeWhat? We all know that person. We may not totally understand their tastes but we respect them, and now we can make extra-fun cake for them to show them how much we love them.Double Funfetti Crumb CakeDouble Funfetti Crumb Cake…this took a weird turn. Happy Friday, dear readers! Make yourself a cake this weekend!Double Funfetti Crumb Cake

Double Funfetti Crumb Cake
makes one 9-inch round cake, about 10 servings

Funfetti Crumb Topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
6 tablespoons unsalted butter, melted and cooled slightly

Cake Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream, room temperature
2 teaspoons pure vanilla extract
2/3 cup whole milk, room temperature
1/3 cup rainbow sprinkles (jimmies, not nonpareils)

Preheat oven to 350F. Grease a springform pan. Set aside.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Whisk in rainbow sprinkles. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg, sour cream and vanilla; mixture may be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk. Use a silicone spatula (or wooden spoon) to fold in rainbow sprinkles.

Transfer the batter into the prepared pan and spread it evenly. Use your fingers to evenly distribute crumb over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 65-75 minut e, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before releasing the springform. Cake may be served warm or room temperature. If you’d like, let the cake cool completely, invert it and remove the parchment before placing on a serving platter. Sift confectioner’s sugar over the top. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.
Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb Cake