Late summer means stone fruits are out in full force, and while I won’t turn my nose up at apricots, plums and nectarines, none is more iconic than peaches! Anywhere I go right now, I seem to run into them. Peach cakes, scones, cobblers, pies—they’re inescapable, even in my own kitchen. Not that I’m complaining. Here are some of my favorite peach desserts from the archives.
What’s easier than pie? This Peach Tart! It’s a sheet of rough puff pastry topped with a fresh peach mosaic and the tiniest amounts of sugar and butter, assembled in no time and baked to golden peachy perfection.
And what’s even easier than a Peach Tart? Peach Crisp! This classic dessert begins with sweetened fresh peaches, gets topped up with an oaty, nutty crumble and is baked until bubbly and begging for vanilla ice cream.
This delicious cheesecake is completely vegan and gluten-free, and sweetened with maple syrup. It’s chilled until firm, then crowned with sliced fresh peaches and another drizzle of maple syrup. It’s non-traditional, but delicious—a no-bake dessert for everyone.
What’s your favorite thing to make with peaches? Let me know in the comments or on social media!
I happily bake year-round, but I’ll be the first to tell you that my favorite kind of summer baking is no-baking. Like leaving the oven off. Like letting the fridge do all the work. Like not heating up my remarkably well-insulated New York City apartment on an already steamy day, and still having incredible dessert.
Today’s recipe is a variation on the queen of no-bake desserts: icebox cake! At its simplest, it’s just layering whipped cream and thin cookies (usually chocolate wafers or graham crackers) together and then letting the assemblage chill out in the fridge for a few hours. The cookies soften against the whipped cream and become cakelike—it’s very good.
Icebox cakes have been around for a good long time now, since the advent of the home refrigerator. In all those years—and in all the recipes I’ve tried—I’ve yet to find one that isn’t outstanding. Icebox cakes can be as easy or complicated as you want them to be. Low brow, high brow, whatever. The two ingredient classics are just as delicious as more intricate variations. I guess what I’m saying is that you should absolutely get on the icebox cake train if you haven’t already, and then, once you are a believer, twist up the original recipe and make it Triple Raspberry.
Oh yes, this cool & creamy pink icebox cake is loaded with raspberry flavor. From whole fresh raspberries to spoonfuls of raspberry jam to airy raspberry whipped cream, this cake is about as raspberry as it is possible to be!
All the ingredients are stacked in a loaf pan with plain honey graham crackers to divide the layers. After a long chill, the crackers are tender as can be, making for clean slices.
Can we discuss the cross-sections of fresh raspberries and ruby red streaks of jam? Because those…well, they’re my jam. I mean that in every sense of the word.
Like its predecessors, this cake is so much more than the sum of its parts. It’s about as easy as from-scratch summer desserts come, and about as raspberry-forward as it can be! It’s berry good, if I do say so myself.
Triple Raspberry Icebox Cake makes one 9x5-inch cake, about 8-10 servings
Raspberry Whipped Cream: 6 tablespoons pulverized freeze dried raspberries 1/2 cup confectioner’s sugar 3 cups heavy cream, very cold
For Assembly: 10-12 whole graham crackers (4 sections per cracker), divided 1 6-ounce package fresh raspberries, divided 1/2 cup raspberry jam, divided
Lightly grease a 9x5-inch loaf pan. Line with parchment paper, leaving a little overhang on the long sides. Set aside.
Make the raspberry whipped cream. Place freeze dried berries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.
Measure out 2 tablespoons of pulverized berry powder, and reserve any remaining powder for another use.
In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).
Gently spread 1/3 of the whipped cream in an even layer in the bottom of the prepared pan. Scatter 1/3 of the raspberries over the top and spoon 1/3 of the raspberry jam over, so that there are little globs everywhere. Tile a single layer of graham crackers over the top, breaking the crackers to fit, as needed. Press the graham crackers down *lightly* with your palm to adhere. Repeat layering step 2 more times.
Gentry cover the loaf pan in plastic wrap and refrigerate for at least 6 hours or overnight.
When you’re ready to serve, remove the pan from the refrigerator and discard the plastic wrap. Place a serving plate upside-down over the pan. Holding tightly to both the pan and the plate, flip them over so that the pan is now sitting upside-down on top of the plate. Gently lift the pan up to remove it. Gently peel off the parchment.
Decorate. Place jam in a small microwave-safe bowl and microwave for 15 seconds so it’s a bit loose. Push through a fine mesh strainer (set over a bowl) to remove seeds. Transfer warmed, seedless raspberry jam to a piping bag and snip the tiniest corner. Drizzle the cake with the jam as desired.
Dust cake with pulverized raspberry powder. Garnish with whole fresh raspberries. If not serving immediately, refrigerate.
Serve cake cold. Slice with a serrated knife, wiping it clean between cuts.
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.
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!
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 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.
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.
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.
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.
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.
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!
My birthday is coming up this weekend, so this week is all about birthday cakes!
I have made a lot of birthday cakes—a lot!—and they have all been highly personal. I’ve had requests for everything from mousse cakes to Funfetti to Neapolitan to Flourless Chocolate Hazelnut, but Yellow Cake with Chocolate Frosting is the favorite by far. For whatever reason, it just screams “birthday” to a lot of people. And while I am inclined to rebel against anything that everyone seems to love (hello, I am a Gemini), I can’t say I’d be anything but delighted to blow out candles on a Yellow Cake with Chocolate Frosting.
I mean, what’s not to love about an egg-yellow vanilla butter cake with rich chocolate frosting? Nothing, that’s what. This cake is a classic for a reason.
That said, not all yellow cakes are created equal. Yes, they’re all made rich and yellow from lots of eggs, yolks and butter, and they all have some amount of vanilla, but that is frequently where the similarities end. Some are too dense, others too light. Some taste vaguely like cornbread despite containing zero cornmeal (so weird). Even the really good ones vary wildly in terms of flavor and texture. I can say that from experience—I’ve tried a lot of them.
This Yellow Cake though? I like to think it strikes a balance. Yellow, buttery, vanilla-scented, not too dense, and not a hint of cornbread flavor to be found (seriously, it’s a thing). It’s made using the reverse creaming method I use for white cake. You mix the butter into the dry ingredients, then add loads of eggs and a mix of milk and sour cream. It feels wrong, but it’s so simple and produces tender results every time.
I haven’t even mentioned the Chocolate Frosting, but as you can hopefully tell from the pictures, it’s absurdly good. Made with cocoa, melted dark chocolate and just enough confectioner’s sugar, it’s pure luxury. I like to frost this cake simply for a homemade look with lots of swoops, but feel free to increase the batch size if you want to pipe. Birthday person’s prerogative, you know.
Yellow Cake with Chocolate Frosting makes one two-layer 9” round cake
Yellow Cake: 2 1/2 cups all-purpose flour 1/4 cup cornstarch 1 1/2 cups granulated sugar 1/3 cup light brown sugar, packed 2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 3 large eggs + 2 large egg yolks, room temperature 1 tablespoon pure vanilla extract 1 cup whole milk 1/3 cup full-fat sour cream
Chocolate Frosting: 3 ounces dark chocolate 1 cup (2 sticks) unsalted butter, softened to room temperature 1 1/2 cups confectioner’s sugar 1/2 cup natural unsweetened cocoa powder 1/4-1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons pure vanilla extract 2 tablespoons heavy cream rainbow sprinkles, for garnish (optional)
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, granulated sugar, light brown sugar, baking powder, baking soda 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. Gradually turn the mixer from low up to medium, to mix in the butter until there are no large pieces and the texture is sort of rubbly. This will take a few minutes.
With the mixer running, add eggs and yolks one at a time, followed by vanilla. Mix until combined.
In a measuring cup or small mixing bowl, use a fork to whisk together milk and sour cream. Running the mixer on medium, add the milk mixture in two installments and mix until combined. Scrape down the bowl well 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 31-35 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 Chocolate Frosting. Place chopped dark chocolate in a small microwave-safe bowl. Microwave in 15 second increments, stirring just until melted. Cool to room temperature (this can be done quickly by putting it into the fridge for 5-8 minutes, then whisking with a fork).
In a large mixing bowl, use an electric mixer to beat butter until very light and fluffy (about 4-5 minutes). Beat in confectioner's sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Mix in melted chocolate, followed by vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.
Fill and frost the layers as desired. Garnish with rainbow sprinkles, if desired. Serve.
Layer cake will keep covered at room temperature for up to three days, or in the refrigerator for up to five.