Category Archives: layer cakes

Neapolitan Icebox Cake

Neapolitan Icebox Cake​

Beautifully baked, elaborately frosted layer cakes are all fine and good, but have you ever skipped the oven entirely, stacked Oreos with three different flavors of whipped cream, let the whole thing set up in the fridge and called it a cake?

Neapolitan Icebox Cake​

Oh yes, Neapolitan Icebox Cake is where it’s at. This triple-layered, triple-flavored no-bake cake hits all the buttons you want in a summer dessert, including keeping the kitchen cool. Even mixing vanilla, chocolate, and strawberry whipped creams, it takes less than 45 minutes to assemble and slide into the fridge to set up.

There are two secrets to perfecting this icebox cake. The first is dipping each Oreo in milk before assembling the cake. This allows the cookies to soften all the way through by adding moisture to the creme centers. If you skip the dipping, you will still be able to slice the cake, but the areas near the Oreos’ creme filling will stay a bit tough instead of softening to a cake-like texture.

Neapolitan Icebox Cake​

As with all icebox cakes, the second secret is time! Though it only takes minutes to assemble, this cake has to be refrigerated for at least 8 hours before serving. Luckily, we here at E2 Bakes love a make-ahead recipe almost as much as we love cake. And that’s really saying something because we love cake a lot.

Neapolitan Icebox Cake​
Neapolitan Icebox Cake
makes one cake ~9 inch cake

1 batch chocolate whipped cream (recipe below)
55-60 regular Oreos, divided (I used 57)
~1 cup milk
1 batch vanilla whipped cream (recipe below)
1 batch strawberry whipped cream

For garnish (optional):
Chocolate Shell
crushed freeze dried strawberries
crushed Oreos

Use an offset icing spatula to smear a thin layer of chocolate whipped cream onto a 11-12 inch round plate or platter.

Create the first Oreo layer. Take one Oreo, dunk it in milk, then place it in the center of the plate. Repeat this process, arranging the Oreos so that they are touching and make a vaguely circular shape (mine is technically a hexagon). I used 19 Oreos per layer.

Top the first layer with the chocolate whipped cream, spreading it all the way to the edges.

Repeat the Oreo dunking and arranging process. Top with the vanilla whipped cream. Repeat the Oreo dunking and arranging one more time, then top with the strawberry whipped cream.

Refrigerate the cake uncovered for 2 hours. Then, gently cover the cake with plastic wrap and let refrigerate for 6-20 more hours, until ready to serve.

About 30 minutes before serving, gently remove and discard the plastic wrap. Drizzle the cake with chocolate shell and other toppings, if desired. Refrigerate the cake for 10 more minutes to ensure a hard shell.

To serve, cut slices with a large, sharp chef’s knife, wiping it clean between cuts. Leftovers will keep covered in the refrigerator for up to 48 hours. The freeze dried strawberry garnish will soften over time.


Chocolate Whipped Cream

1 1/3 cup heavy cream, very cold
2 tablespoons natural unsweetened cocoa powder
1/3 cup confectioner’s sugar

In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. 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). Store in the refrigerator until needed for cake assembly.

Vanilla Whipped Cream

1 1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/3 confectioner’s sugar

In a medium-large mixing bowl, combine heavy cream, vanilla, and confectioner’s sugar. 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). Store in the refrigerator until needed for cake assembly.

Strawberry Whipped Cream

~2/3 cup freeze dried strawberries
1 1/3 cup heavy cream, very cold
1/2 teaspoon pure vanilla extract
1/4 cup confectioner’s sugar

Place freeze dried strawberries 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.

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). Store in the refrigerator until needed for cake assembly.

Triple Raspberry Icebox Cake

Triple Raspberry Icebox Cake

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.

Triple Raspberry Icebox Cake

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.

Triple Raspberry Icebox Cake

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.

Triple Raspberry Icebox Cake

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
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

Decoration & Garnish:
1/2 cup raspberry jam, strained
2-3 teaspoons pulverized freeze dried raspberries
fresh raspberries

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.

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​

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting​

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.

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.

Yellow Cake with Chocolate Frosting​

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.

Yellow Cake with Chocolate Frosting​

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​
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.
Yellow Cake with Chocolate Frosting
Yellow Cake with Chocolate Frosting

Friday Favorites: Red Velvet

Friday Favorites: Red VelvetI professed my love for red velvet earlier this week, and this round-up is the proof! Whether it’s cake, cookies or cookie cake, I am all about this ruby red chocolate-vanilla flavor. Just in time for Valentine’s Day weekend, here are a few of my red velvet favorites from the archives.Friday Favorites: Red VelvetRed Velvet Marble Cupcakes

I posted these cupcakes two days ago, and I am not over them. The red velvet-swirled sour cream cupcake, the plume of two-tone cream cheese frosting—I love it all. These are positively dreamy.Friday Favorites: Red VelvetRed Velvet Cake

You can’t beat a classic, and my red velvet cake is just that. Super moist, springy and perfectly red, this is the best of the best…unlike the photos. Did I take them in the dark?! Yikes. Looks like I need to replace those immediately, if not sooner. Friday Favorites: Red VelvetRed Velvet Cookies

These chewy Red Velvet Cookies were one of my first posts ever! The cream cheese frosting is swapped for white chocolate chips, but please trust me when I say the flavor is all there.Friday Favorites: Red VelvetRed Velvet Sandwich Cookies

I made these simple and stunning Red Velvet Sandwich Cookies a couple of Oscar Nights ago and haven’t stopped thinking about them since! They’re soft and chewy like the Red Velvet Cookies above, but instead of being studded with white chocolate chips, they’re sandwiched with a swipe of cream cheese frosting.Friday Favorites: Red VelvetRed Velvet Cookie Cake

Here I’ve taken that Red Velvet Cookie recipe, baked it in a cake pan and crowned it with cream cheese frosting. It’s a little underdone in the center for maximum cookie cake goodness!Friday Favorites: Red VelvetRed Velvet Cut-Out Cookies

Heck yes I made little red velvet cookie Oscars! I celebrate every Oscar Night with a red velvet baked good. If you’re not a total awards show weirdo though, you can cut these into hearts for Valentine’s Day.Friday Favorites: Red VelvetRed Velvet Cheesecake Thumbprints

Sparkly red velvet cookies with little wells of cheesecake baked in the centers? Sign me up!Friday Favorites: Red VelvetRed Velvet Cheesecake Bars

And speaking of red velvet cheesecake things, I made these Red Velvet Cheesecake Bars for a bake sale a few years ago and they were the first things to go! With a chewy red velvet blondie base and a thick layer of creamy cheesecake, they’re absolutely irresistible.

What’s your favorite way to eat red velvet? Have you made these or any of my other red velvet recipes? Let me know in the comments or on social media!

Friday Favorites: Red Velvet