These Easter egg-inspired pate a choux buns are everything we need to feel festive while celebrating at home. With spring flavors and using mostly pantry staples, make this Raspberry Rose Choux Bun Recipe to bring some fanciful French pastry into your everyday kitchen.

How to make pate a choux

Choux pastry (pronounced “shoo”) is the rich batter used to make cream puffs, eclairs, profiteroles, choux buns, and more. Made from pantry staples, butter, milk, flour, and eggs are combined to make this versatile, master dough.

To make pate a choux, melt butter with a combination of milk and water. To this wet mixture, add flour. Cooking the flour on the stove helps the batter thicken (like when making a roux) while providing structure and strength as the puffs expand in the oven (more on this below).

Next, whole eggs are beat into the flour mixture. Depending on the type of flour used, humidity, and actual size of the eggs, the amount of eggs may very. Whisking whole eggs together first not only helps them incorporate into the batter more easily, but encourages us to add just enough egg to make the batter smooth enough to pipe. The goal is to add as many eggs as the batter will absorb while still keeping its shape. To check, stop the mixer and lift up the paddle attachment. The batter should come to a “V” shape at the end of the paddle.

Eggs not only provide flavor, color, and richness, but they are equally important for proving structure and giving pastries made with pate a choux their signature “puff.” When the choux paste hits the heat of the oven, the liquids (milk, water, eggs) begin to evaporate and steam - making the pastries rise. The proteins in the eggs uncoil, stretch, and eventually “pop” leaving behind the signature hollows found in the center of cream puffs and eclairs (the perfect cavity for filling with pastry cream). As the pastries continue to bake, the shells eventually crisp up.

What is craquelin?

Craquelin is the sugar dough on top of choux buns. Cut into disks that are placed on top of unbaked choux paste, craquelin dough rounds are like little sugar hats for the choux buns. Not only do they help the buns keep a more uniform round shape while baking, they add great texture, flavor, and color. Craquelin is crunchy and cracks beautifully over the puffed pastries.

The flavors in these raspberry rose choux buns are delicate, floral, and perfect for spring. Vanilla bean paste is used to make the velvety pastry cream even more luscious. A splash of rose water or rose extract in the sweetened whipped cream make for a lightly fresh and floral chantilly cream worth celebrating. A dollop of slightly tart raspberry jam adds a pop of sweetness to each bite.

Raspberry Rose Choux Bun Recipe

Servings: about 12 choux buns

Vanilla Pastry Cream

1 1/2 cups whole milk
6 tablespoons granulated sugar, divided
3 egg yolks
1 tablespoon all-purpose flour
2 tablespoons cornstarch
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla bean paste or pure extract

Place the butter in a heat-safe container.  Set aside.

Place the milk medium and 2 tablespoons sugar saucepan.  Heat over medium-low until it begins to simmer. Meanwhile, whisk together the sugar and egg yolks. Stir in the flour and cornstarch until smooth.

Temper the hot milk into the egg mixture by whisking in a little bit at a time in order to gradually bring up the temperature of the eggs.  

Return the mixture back to the saucepan and heat over medium-high. While stirring constantly, bring the mixture up to a boil - the cream will be thick and will "pop" slowly. Continue to whisk/cook for about 1 minute after it begins boil.

Strain the mixture with a mesh sieve and into the container with the butter.  Add the vanilla bean and stir to combine.

Press a piece of plastic wrap directly on top of the surface of the cream.  Refrigerate until cool and thick.

Craquelin

1/2 cup unsalted butter, softened
1/2 cup + 2 tablespoons granualted sugar
1 cup all-purpose flour
gel food coloring

Using an electric mixer, combine the butter, sugar, and flour together. Add the gel food coloring, if using, and mix to combine.

Tip the dough out onto a piece of parchment paper. Place a second piece of parchment on top and roll out the craquelin into a thing sheet, about 1/8 to 1/4 inch thick. Chill the refrigerator until ready to bake the pate a choux.

Pate a choux

1/2 cup unsalted butter, diced
1/2 cup milk
1/2 cup water
1 teaspoon granulated sugar
pinch salt
1 cup all-purpose flour
4 to 5 large eggs*

Pre-heat the oven to 400°F degrees.  Line baking sheets with parchment and set aside.

Place the butter, milk, water, sugar, and salt in a medium saucepan,  Over medium heat, melt the butter and bring to a simmer.

Remove the saucepan from the heat and vigorously stir in all of the flour with a wooden spoon until completely mixed in - taking care to mix in any flour stuck in the corners.  It will resemble mashed potatoes at this point. Return the saucepan to the heat and cook the flour, stirring continually, for about 3 to 5 minutes. When done, the dough will pull from the sides of the pan and form a ball in the center. A film should have developed on the bottom of the pan, as well.

Transfer the dough to the bowl of an electric mixer.  With the paddle attachment, cool the dough by mixing it on low to until it is just warm to the touch. Meanwhile, whisk 4 of the eggs together until smooth.

With the mixer on medium-low, begin adding in the eggs, a little at a time.  You may only need 4 eggs, so be careful not to go too quickly.  Continue mixing and adding in the eggs until the batter forms a "V" when pulled up out of the bowl with a spatula.  Similarly, if you lift the paddle attachment, a tongue of batter should form on the end.  The dough (or batter) should soft but not runny.  It should be pipe-able, but still be able to hold it shape.  Not sure if you added enough eggs?  Try piping a small amount first. If necessary, whisk up the 5th egg and add a small portion of it at a time.

Fill a piping bag fitted with a plain round tip with the batter and pipe large mounds of batter - about 2-inches in diameter. Use a slightly dampened pastry brush or clean finger to gently press down any peaks that may form.

Remove the craquelin from the refrigerator. Use a biscuit cutter to cut rounds of the craquelin that are about the same diameter (or slightly larger) as the piped puffs. Top each puff with a craquelin “hat.” Store leftover craquelin in the freezer.

Bake the choux buns for 15 minutes at 400°F. Turn the oven down, and continue to bake at 350°F until golden (about 20 additional minutes). The puffs are done baking when the insides are dry and sound hollow when tapped from the bottom. Immediately use a wooden skewer or toothpick to poke the puffs and allow any trapped steam to escape. Cool before filling.

Rose Chantilly Cream

1 1/2  cups heavy whipping cream, chilled
4 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon rose water extract, or to taste

By hand of with an electric mixer, whip the cream until it begins to thicken.  Add the sugar and whip until soft peaks.  Add the vanilla and rose extracts. Whip until medium/firm peaks.  Do not over-mix.

To Assemble

raspberry jam
confectioners’ sugar for dusting

Using a serrated knife, trim the top 1/3 off the cooled choux buns. Set the tops aside.

Whisk the chilled pastry cream to loosen then fill a piping bag with a plain round tip. Fill the bottom portions of the choux buns with the pastry cream, piping around the outside first to leave a hole in the middle, stopping about a 1/2 inch from the top. Fill the centers of each bun with a teaspoon or two of raspberry jam.

Fill a piping bag fitted with a French star tip with the rose chantilly cream. Pipe the chantilly cream to cover the tops of the choux buns. Pipe another ring that sits on top of the bun. Top each choux bun with their corresponding tops.

Baker’s Notes

• Serve the choux buns immediately. They are best when eaten within the first 20 minutes of being filled. Alternatively, store the components separately until ready to serve.

• Uneaten, filled choux buns needs to be refrigerated. They still taste great even after a couple of days, but the choux bun shells will lose some of their crispness.

• The number of eggs needed is not set. Based on humidity, the brand of flour, etc, the number of eggs that batter will absorb will be different. The goal is to add as many eggs as the batter can support while still being able to be piped. Whisking the eggs together makes it easier to add just a fraction of the eggs at a time.

Two fluffy layers of buttery almond cake are slathered in luscious cream cheese frosting in this “naked” Almond Layer Cake. I am all for simple bakes and less fussy recipes these day, but like, I still wanna make ‘em fancy. Keep it simple with just a sprinkle of shredded coconut or dress it up with a few buttercream flowers, because even days spent at home in our pj’s deserve to be celebrated.

I am loving this cake for so many reasons right now. At only two layers tall, it yields fewer servings. And with less mouths to feed during this time, this smaller layer cake is perfect for just me and my family.

Celebrations aren’t cancelled, but they look a little different this season. Instead of a multi-layer, heavily frosted cake fit for large gathering, this “naked” cake with a few buttercream blossoms still has enough fanfare to make any occasion feel special. This cake is perfect for Easter, Mother’s Day, and every day in between because honestly, every day that are we are still together is worth celebrating. Too fancy? Skip the blooms all together and this becomes a simple yet irresistible snacking cake.

Instead of frosting the sides, I went for thick, fluffy layers of cream cheese icing swirls. This makes the cake feel a bit more understated and acceptable for everyday cravings - who even knows what day of the week it is anymore anyways? Having less icing all around makes cutting a hefty slice perfect for afternoon tea or even brunch.

The almond cake layers themselves are moist with a tight crumb and are sturdy enough to support the lofty icing. Because they are bit more exposed, “naked” cakes have a tendency to dry out faster but the almond flour helps keep the layers moist for longer.

How to Make a Naked Cake

Almond Cake

1 3/4 cup all-purpose flour
3/4 cup almond flour
1 3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter (browned and cooled slightly)
1 1/2 cups light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1 egg yolk
1 cup milk

Preheat the oven to 350F.  Grease and flour two 8-inch round cake pans. Set aside.

Whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), place the browned butter and brown sugar and mix until combined.  With the mixer on low, add the vanilla, almond extract, eggs - one at at time, and the yolk. Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the dry ingredients and mix until combined.  Add the milk and mix until combined.  Add the remaining dry ingredients and mix until smooth. 

Evenly divide the batter into the prepared pans. Bake for 23 to 25 minutes or until a toothpick inserted into the centers of the cakes comes out clean.  Place the cakes on a wire cooling rack for 10 to 20 minutes before removing them from their pans. Cool the cakes completely before frosting.

Cream Cheese Frosting

1/2 cup unsalted butter, softened
4 ounce cream cheese, softened
2 1/2 to 3 cups confectioners’ sugar
1 to 2 tablespoons milk
1 teaspoon vanilla bean paste or extract

In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), beat the butter and cream cheese together on medium speed for 1 minute, or until smooth. Add in 2 1/2 cups of confectioners’ sugar, 1 tablespoons milk and the vanilla bean paste. Mix on low until combined. Once incorporated, turn the mixer up to medium and mix until light and fluffy, 2 to 3 more minutes. Stop the mixer and scrape down the bowl. Add the remaining sugar and or milk until desired consistency. The frosting should be thin enough to spread smoothly but thick enough that it doesn’t slide off the cake layers.

To Assemble

Place one layer of cake on a cake plate or serving dish. Spread on half of the cream cheese frosting with an offset spatula or the back of a spoon. Top with the layer of cake and repeat.

Decorate the cake with buttercream flowers, fresh flowers, and/or a shower of shredded coconut.

Baker’s Notes

• The flowers were piped with Swiss Meringue Buttercream on individual squares on parchment paper. They were then chilled in the refrigerator until stiff before being placed on the cake.

• If using fresh flowers, make sure they are non-toxic. Organic, unsprayed blooms are best.

• Serve the cake at room temperature. Store leftovers covered in the refrigerator. Because the sides are “naked” and exposed, the cake will dry out faster than a fully iced cake. Be sure to wrap the sides of the cake tightly in plastic wrap.

Those overripe bananas browning on your kitchen counter aren’t as sad and useless as they seem. Help them understand their true destiny in this Brown Butter Banana Chip Cake! Warm, nutty brown butter, or beurre noisette, combines with sweet, moist bananas in this flavor-packed, chocolate-dotted cake. No need for fussy frosting or embellishments, the glossy ganache is the only accessory it needs.

Over-ripe Bananas: Not just past their prime or slightly freckled, we are talking rrrrripe, nearly black bananas. Overripe bananas aren’t just easier to mash and incorporate into batters, but they are sweeter and offer a more concentrated banana flavor. Craving this cake right now and can’t wait for your bunch to brown naturally? Check out these banana browning options.

Brown Butter: If you’ve made the Best Ever Carrot Cake, then you’ve already heard me sing the praises of brown butter. With its nutty, toasty notes, browned butter has a more intense, richer flavor than regular melted butter. Like in our moist, spiced carrot cake, nutty brown butter with banana is transformative.

Glossy Ganache Glaze: The dotty insides provide almost enough bittersweet chocolate to balance out the sweet banana, but a chance at adding a glossy glaze was too irresistible. Made with both heavy cream a butter, the melted chocolate glaze has enough heft to cling to the cake and shine to make us swoon.

Brown Butter Banana Chip Cake

serves 10 to 12

1 cup (225 g) unsalted butter, diced
4 overripe bananas
2 1/2 cups (290 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup (350 g) granulated sugar
2 teaspoons pure vanilla extract
3 large eggs
3/4 cup (180 ml) buttermilk
3/4 cup (180 g) bittersweet chocolate chips
4 ounces (115 g) dark chocolate, finely chopped

Preheat the oven to 350°F. Liberally grease and flour the inside of a Bundt pan (see Baker’s Notes).

Place the butter in a light-coloured sauce pan and melt on the stove over medium heat*. Continue to simmer until the butter becomes frothy and starts to turn golden in color. Stirring to keep the milk solids from burning and sticking to the bottom of the pan, continue to cook the butter until brown, about 8 minutes. When done, it will be nutty and fragrant.

Meanwhile, mash the bananas in a bowl. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pour the browned butter into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer). Allow the butter to cool for about 10 minutes. Add the sugar and mix together on medium speed for a couple minutes. Turn the mixer to low speed and add the vanilla followed by the eggs, one at a time. Add the mashed banana and mix to combine, about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl.

Add half of the flour mixture and mix on low speed to combine. Stream in the buttermilk and mix until absorbed. Add the remaining flour. Stop the mixer just before the last of the dry ingredients fully combine into the batter. Add the chocolate chips and chopped chocolate and fold to combine.

Tip the batter into the prepared bundt pan. Use the back of a spoon to smooth, if needed. Bake the cake for 45 to 50 minutes, or until a long, thin knife inserted into the deepest point in the cake comes out dry or with a few moist crumbs (the batter should not appear to be raw).

Allow the cake to cool for 20 minutes before removing the cake from the pan (see Baker’s Notes). Continue to cool completely before adding the glaze.

*Do not boil on high heat or too much water content from the butter will evaporate out

Glossy Ganache Glaze

4 ounces (115 g) dark chocolate, chopped
4 tablespoons unsalted butter, diced
1/4 cup (60 ml) heavy cream

Place the chocolate and butter in a heat-safe bowl and set aside. Place the cream in a saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and butter. Allow to sit for 30 to 60 seconds then whisk until smooth. Pour over the cake while it is warm enough to drip freely but cool enough that the glaze still coats and clings to the cake.

Baker’s Notes:

• To keep the cake from sticking in the pan, grease and flour the inside of the tin. To do so, spray all of the nooks and crannies with nonstick cooking spray. Next, sprinkle the inside of the pan with flour. Tap and rotate the pan around so that the flour fully covers the inside of the pan. Tip the pan upside-down and tap out the excess flour. Alternatively, use a pastry brush to cover the inside of the pan with very soft butter before flouring.

• Do not let the cake completely cool in the bundt pan before flipping it out. Allow the cake to cool for about 20 minutes (set a timer so you don’t forget!) before turning it out. The pan will likely still be too hot to handle without oven mitts, so be careful.

• To flip the bundt cake out of the pan, place a cooling rack or cutting board on top of the cake. Grip both the sides of the cooling rack and cake pan at the same time then flip everything upside down. Gently wiggle the cake pan to coax out the cake, lift, and remove.

• A bundt cake is indicative to the pan it is baked in. In this case, the same recipe may be baked in round cake pans (filled no more than 2/3 of the way full). Begin checking for doneness at about 25 minutes.

This post is in paid partnership with Wilton.  Thoughts and opinions are my own. 

How to Make a Christmas Tree Cake

My favorite #4B tip makes piping the tree super easy. Gently scoring the cake helps guide the shape of the tree. I like to stripe the inside of the piping bag with a little plain white buttercream to give it even more texture.

The best part? Trimming the tree, of course! Get creative and add edible ornaments and string lights to the tree. White on white buttercream snowflakes (using a drop-flower tip #129) add interest while gold and white sprinkles add a bit of glitz and glamour to the top.

The cake itself is festive and delicious. Plain white cake might not seem so flashy, but it is one of the fluffiest you will ever make. Using the reverse creaming method, it has a plush, tender crumb that pairs nicely with just about everything.

Homemade cranberry filling is sweet and tangy. I love adding real vanilla bean and a bit of spice to combat the tart berries. Any fruit preserve would do in a pinch. 

I opted for whipped vanilla buttercream because it makes decorating cakes so easy. It is the perfect consistency for piping and takes on color very well. I added a few of the spices that I used in the cranberry filling to make it even more festive and flavorful.

Wilton Decorating Tools:

Cake board
Offset spatula
Rotating cake stand (optional)
Icing smoother
Piping bags
1M piping tip
4B piping tip
#3 piping tip
#129 piping tip
Piping bag ties
Leaf green gel food coloring
Christmas Red icing color
Gold sugar pearls
Gold and white holiday sprinkles
Red sprinkles

Fluffy White Cake

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
3 ¼ teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter, diced and at room temperature
¾ cup + 1 tablespoon whole milk
2 teaspoons vanilla bean paste or pure extract
5 large egg whites

Instructions:

• Preheat the oven to 350°F. Grease, flour, and line the bottoms of three 6-inch cake pans with parchment paper. Set aside.

• In the bowl of a stand mixer fitted with paddle attachment, add the flour, sugar, baking powder, and salt. Mix on low speed just to combine. Add the butter and mix on medium speed until the mixture becomes crumbly and the butter pieces are coated in flour. 

• Add the vanilla to the milk. Pour in about half of the milk mixture into the butter mixture. Mix on medium speed until evenly moistened. The batter will still be quite lumpy.

• Mix the remaining milk with the egg whites. With the mixer on low speed, slowly stream in about ⅓ of the egg mixture at a time. Mix until the egg mixture is completely incorporated then stop the mixer and scrape down the sides of the bowl. Repeat this two more times using the remaining egg mixture. If there are still some lumps in the batter at the end, that is okay. Do not over mix.

• Evenly distribute the batter among the prepared pans. Bake for 24 to 27 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool on a wire rack for 10 to 20 minutes before removing them from the pans. Let the cakes completely cook before filling and frosting.

Cranberry Filling

Ingredients:

6 ounces fresh or frozen cranberries
¾ cup granulated sugar
3 tablespoons orange or cranberry juice
1 teaspoons vanilla bean paste
½ teaspoon cinnamon
Pinch cloves

Instructions:

• Place the cranberries, sugar, and juice in a saucepan over medium heat. Cook the cranberries until the liquids start to release from the fruit and come to a simmer. Lower the heat to low and simmer for about 10 minutes. 

• Remove from the heat and blender the mixture with an immersion blender. The cranberry filling won’t be very smooth, but that is okay.

• Return the cranberry filing to the stove and stir in the vanilla, cinnamon, and cloves. Simmer for another 3 to 4 minutes to thicken. 

• Scrape the mixture into a heat-safe container, cover, and refrigerate until cool and thick.

Spiced Buttercream Frosting

Ingredients:

1 ½ cups unsalted butter, softened
4 to 6 cups confectioners’ sugar
2 to 4 tablespoons milk
2 teaspoons vanilla bean paste or extract
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon ground cloves

Instructions:

• Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy (1 to 3 minutes).

• Stop the mixer and add 4 cups of confectioners' sugar. Mix in the sugar on low speed until just combined. Add 2 tablespoons of milk, vanilla, and spices and mix until blended.

• Turn the mixer up to medium-high speed and mix for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional confectioners’ sugar or milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.

• Reduce the mixer speed to low and mix for about a minute or two to smooth out the air bubbles.

To Assemble

• Fill a piping bag fitted with a 1M star piping tip with buttercream and set aside.

• Place one layer of cake on a cake board or serving plate. Spread on ¼ cup of buttercream with an offset spatula until smooth. It will be a rather thin layer of buttercream. Pipe a ring of buttercream around the outer edge of the cake to create a frosting dam. Fill the dam with about ⅓ cup cranberry filling and spread it out with the back of a spoon. 

• Place the next layer of cake on top and repeat. Place the final layer of cake on top and crumb coat the cake in a thin layer of buttercream. Chill the cake in the refrigerator for 15 minutes. 

• Reserve 1 to 1 ¼ cups of buttercream for decorating. Smoothly frost the cake with the remaining buttercream, leaving the top edge unfinished.

To Decorate

• Reserve about ½ cup of the buttercream and tint the remaining portion green. Fit a #4B piping tip in the bottom of a piping bag. Using a small offset spatula, stripe the inside of the piping bag with some of the plain buttercream. “Paint” the inside of the piping by swiping up the sides of the bag in a few different spots. Fill the piping bag with the green buttercream.

• Use the edge of an icing smoother or offset spatula to lightly mark a triangle shape on the side of the cake. Starting at the bottom of the cake, pipe shell patterns with the 4B piping tip to fit the triangle shape, one row at a time. Allow the rows to slightly overlap and the shells on the sides to fan out as you work your way up to the top point of the tree. Be sure to release the pressure on the piping bag between shells to create clean tails.

• Fill a piping bag fitted with the #3 piping tip with plain buttercream. Pipe swags down the length of the tree. Place gold and red sugar pearls on the tree to resemble lights and ornaments.

• Switch the piping tip to a #129 and pipe snowflakes around the sides of the cake as desired.

• For the top of the cake, spoon a mixture of your favorite gold holiday sprinkles around the edge. Enjoy!

Find the Wilton supplies I used at Wilton.com or purchase at a local retailer!

Learn all about Baking with Yeast

What are the different types of yeast?

Active Dry Yeast 

This is likely one of the more common types of commercial yeast that you find at your grocery store. It comes in jars or pre-measured packets. 

The dry yeast is made from dehydrated fresh or compressed yeast. It is dry and granular. This type of yeast is dormant (alive, but sleeping), and will need to be activated by the liquids in the recipes to “wake up.” 

If you know that your yeast is new/alive/not expired, then some recipes will have you just add it in straight with the other ingredients. Oftentimes, you will want to “prove” that it is still viable. This simple step dissolves the dehydrated yeast and should show signs of life within minutes, letting you know that all is alive and well. Not only will this give the baker more confidence that the dough will rise, I find that activating the yeast with warm water or milk makes the proofing process go quicker. 

Instant Yeast 

This type of yeast is even smaller in size than active dry yeast. It dissolves more quickly and starts working faster than active dry yeast. I’ll rarely proof instant yeast before adding it to a recipe unless I question its shelf life. It can be used interchangeably with active dry yeast.

Rapid Rise 

Even faster than Instant Yeast, Rapid Rise does work fairly quickly. However, as we learned last week, faster doesn’t always mean better. A longer proof produces more flavor, which may be sacrificed for a speedier rise. 

Fresh Yeast

This type of yeast is sold in moist cakes or blocks. They are more commonly used in commercial bakeries than in the home kitchen, at least in North America. It has a short shelf life, so I would only recommend it for frequent bread bakers or those that bake in large quantities. If you decide to try it out, make sure to store fresh yeast (wrapped well) in the refrigerator for up to two weeks. 

To be honest, I have never baked with fresh yeast. What I do know is that it is moist and should crumble easily. It should be proofed to determine its viability. 

Wild Yeast

You won’t find this at your typical grocery store. Most wild yeast is made on your kitchen counter! In fact, I just fed mine in preparation for a loaf of sourdough later this week. 

Wild yeast is made from two ingredients: flour and water. The mixture is left out at room temperature in order to soak up yeast and bacteria from the flour and environment. Because it is home grown, different wild yeasts will have different characteristics depending on the particular bacteria, water, and flour found in its environment - making certain strains like San Francisco sourdough so popular. 

Sourdough “discard” may be used to create various other types of yeast-risen bakes, but we will save that conversation for a different day. 

How to Proof Active Dry Yeast:

Add yeast to warm water or milk. The liquid should be between 100 to 110°F. No need for a thermometer - it should feel just slightly warmer than your own body temperature. I usually add a pinch of sugar, to get the feeding frenzy started, but it's not necessary.

After about 5 minutes, the yeast should dissolve. If the yeast is active, the mixture will be foamy and bubbly on top. 

Remember that yeast is very temperature sensitive, so make sure your liquid is not too hot or it will kill the yeast. 

What is Yeast?

Simply put, yeast is a single-celled, living organism. It feeds on sugar. As it eats, it gives off carbon dioxide used to leaven certain doughs and make baked goods rise in the oven.

Yes, yeast is alive. And while that might make new bakers anxious, I am here to help you tear down those fears in favor of warm, freshly-baked breads and treats. It’s going to be so worth it - I promise!

Click here to learn about the different Types of Yeast.

What types of recipes use yeast? (and which don’t)

You might be thinking - what are some recipes that use yeast? From bread to beer, there are a lot of different things that use yeast. Since this is a baking website, we of course will be focusing on baking rather than how to make your own homebrew.

Yeast is found in sandwich bread, crunchy loaves, pizza, cinnamon rolls, fluffy doughnuts, laminated croissants, and so much more. There are lean doughs (mostly flour, salt, water and yeast) and enriched doughs (those laden with eggs, fat, and a bit of sugar to make them soft and pillowy - like brioche). 

Does sourdough rely on yeast? Kind of, but not in the same commercial yeast kind of way. Sourdough is leavened with a starter - flour and water. As you “feed it” and allow it to ferment, the starter develops its own population of wild yeast. While I enjoyed baking my own sourdough last year, that is a whole lesson and half of its own. 

Other types of baked goods, like cakes and cookies, rely on chemical leaveners like baking powder and baking soda to make them rise.

How does yeast work?

Through fermentation, yeast turns sugars into carbon dioxide. What does that even mean?

When ready for baking, yeast is awakened by a liquid (typically water or milk) when starting a recipe. Once added to the other ingredients, it begins to eat and metabolise glucose (either simple sugar or complex sugar found in starchy flour) and expel gas. The gas (carbon dioxide) gets trapped in the dough, causing it to expand. Other byproducts of the metabolized sugar are alcohol and acids which enhance the dough’s flavor.

Yeast and Gluten

In order to “trap” the gases, the dough needs to be elastic. Think of the dough like a balloon. It needs to be able to stretch in order to hold in all that gas.

Most recipes rely on gluten to build this elastic web of dough. Gluten is a stretchy protein found in most types of flour. Both yeast and gluten are needed to create structure. 

As we know, once liquids begin to hydrate flour, gluten development begins (why we don’t want to overmix cake batters once flour is added since we want to keep gluten development to a minimum with tender, fluffy cakes). With bread, we like gluten. Not only is it needed for structure, but it makes things chewy. 

Kneading yeast-risen doughs

Kneading the dough strengthens and develops the network of gluten. During this process, proteins form a web-like structure in the dough. As the dough is stretched and pulled, new surfaces are exposed to the protein particles that are then absorbed and distributed by the liquids. 

Most recipes will work by hand or with a stand mixer (fitted with the hook attachment). While kneading dough by hand is super rewarding, using a stand mixer sure makes things easier and might with the urge to add more flour to stick doughs.

Refer to the recipe for specific “knead times.” Most doughs are dough when they are smooth, supple, and stretchy (it’s okay if they are a little bit sticky)

Proofing baked goods

Another important factor with yeast-risen doughs is time. It takes time for the yeast to feed and do their thing. Most recipes will tell you to proof the dough until it has “doubled in size.” When done, it will be pillowy from all the gas trapped inside. Unde-proofing your dough may result in hard, tough baked goods. Allowing them to proof too long will alter the integrity of the structure and cause over-proofed doughs to deflate. 

Proof your dough in a lightly greased bowl and cover with a clean cloth, plastic wrap, or even designated shower cap. This allows the dough to rise an not dry out. 

There are several factors that determine the rate at which the dough rises. In understanding how yeast in baked goods works, they are worth noting:

Temperature - Yeast is the happiest (meaning it will work more efficiently) when it is in a comfortable environment. It needs plenty of food and warmth. Doughs will rise rapidly between 70°F and 100°F. Aim for a cozy, draft-free spot in the house for the dough to rise.

If your home is too cold, as ours can sometimes be in the winter, you can proof dough in a heated (then TURNED OFF) oven. If you have a proofing setting, then that would be an amazing tool too. 

The cool thing is that you can alter the temperature to help control the rise. More on that later...

Sugar - Adding sugar to a sweet or enriched dough will speed up the rise. In these cases, you don’t have to wait for the scratches in the flour to convert to sugar and break down. While yeast LOVES sugar, too much of a good thing will begin to slow it down. 

Sugar can also be found in honey, maple syrup, malt syrup, molasses, and fruit juice. All of these can feed and sweeten your doughs. The rate at which these different types of sugar (glucose, sucrose, fructose, and maltose) ferment can vary.

Salt - Salt is super important for taste. However, salt can harm yeast if they come in direct contact with one another. Be sure to incorporate the salt into the flour before introducing it to yeast. Too much salt in general, and it will inhibit yeast fermentation.

Fat - In enriched and laminated doughs, fat can be found in the form of eggs, butter, and oil. These ingredients are what makes puffy brioche and delicious cinnamon rolls so so good. Fats will slow down fermentation and yield breads with a slightly lower volume.

Resting and Shaping

After the dough rises, it needs to be shaped from its ball status into the final product(s). Think braided Challah and twisty bread wreaths but also plain loaves and baguettes. For things like dinner rolls, the dough will need to be divided.

This is also a time where different fillings might be added (say for babka or morning buns) before being shaped or cut into individual portions - like cinnamon rolls.

Punch down the dough to slightly deflate it before getting started. Depending on your method for proofing the dough, it might seem difficult to work with. If you are having trouble shaping or rolling it out (or if the dough keeps springing back), then give it a 10 minute rest to relax the gluten. 

Resting the dough after being shaped is the perfect time to allow the oven to preheat. The final rise should be in the pan that the bread will be baked in. This second-rise lets the gluten relax again before heading into the oven which will give more volume. The final rise is complete when you can poke the dough with a finger and the indentation slowly fills back in - 20 to 45 minutes. 

Time to Bake

In the heat of the oven, fermentation increases as the yeast feed, again, as quickly as possible. As the temperature of the dough rises, the yeast eventually die (between 130°F to 145°F). RIP yeast, your job is done. After one final puff in the oven, called “oven spring”, the crust begins to form, the gluten sets and the dough bakes until firm.

Refrigeration

As previously mentioned, you can control the rate at which the dough rises by changing the temperature. The warmer the environment, the quicker the rise - and vice versa. If you want to slow down the rise, dough can be placed in the refrigerator for a significantly longer proofing time.

Why would you want to increase the proofing time? A couple reasons:

Flavor - A long rise time allows more complex flavors to develop. This goes for both lean and enriched doughs - sourdough, included. 

Scheduling - I often opt for an overnight rise not just for flavor but for convenience. With sweet dough, I typically prepare the dough the night before I plan to bake them. This way, if you want warm cinnamon rolls on, say, Thanksgiving morning, you don’t have to start the process at 6am in order to eat them in your pajamas (although pajamas until noon on Thanksgiving is perfectly acceptable - just not the point). For my schedule, it is just easier to mix up the dough and pop it in the fridge instead of back-tracking how long it will take to make/proof/rise/bake from when I want to be eating.

For long, lean doughs, the overnight rise is even more of a convenience. When I was really getting into sourdough, the process took like 8-10 hours, start to finish. When you have other things to do, it is hard to schedule the hands-on portion of the process (literally hours worth of folding) and that chunk of time doesn't always fit at the beginning of the day. In this case, I would use the refrigerator for the second rise (after shaping). 

Most recipes will ask you to allow the dough to sit at room temperature for a bit before moving on to the next step (either shaping or baking).

For this cake, I was inspired by everyone’s favorite London Fog Cake from my first cookbook, Layered. It is by far the most popular recipe to come out of that book. It has layers of moist chocolate cake filled and frosted with an Earl Grey buttercream then drizzled with caramel sauce. It is so good!

If you haven’t tried it yet, please find the recipe for my London Fog Cake.

I love how easily the Earl Grey tea added loads of flavor to my favorite Swiss meringue buttercream, so switching it up with Chai felt like a winning idea. Chai translates to “tea.”

What we typically find in the store or at a coffee shop is spiced black tea. It is flavored with bold aromatics like cinnamon, cardamom, ginger, star anise, and cloves. Sometimes chai may include black pepper as well.

This cake is super cozy and full of flavor. It has three layers of spice cake made tender with kefir yogurt, butter, and oil. Between the layers is crushed up shortbread cookies and thick caramel sauce. The star of the cake is truly the chai buttercream - I hope you love it as much as I do!

How to Decorate a Cake:

Watch me fill, stack, and frost a layer cake in this post.

For the buttercream, I used Americolor gel food coloring in shades of terracotta, red, and moss.

I used a Wilton #4B piping tip to create the braided pattern around the top edge. I then used a smaller #32 star tip to pipe the inner rings of buttercream. Finish with sugar pearls, if you’d like!

Baker’s Notes:

• If you don’t have pumpkin spice, then you can make your own spice blend using cinnamon, cardamom, ginger, cloves, nutmeg, and/or all spice. I would recommend 6 parts cinnamon, 4 parts cardamom and ginger, and 1 part cloves, nutmeg, and/or all spice.

• I made this recipe using plain kefir yogurt. If you cannot find any, then you may substitute it for buttermilk. Both have similar amounts of acidity, fat, and flavor. 

• I recommend using loose leaf tea because the tea tends to be less fine than tea from a tea bag. If you don’t have loose leaf tea, infuse the butter with 4 chai tea bags (still in the bag) or cut open the bags and infuse as directed in the recipe. Use a fine mesh strainer to keep as much of the tea out of the butter as possible.

• I used Walkers brand shortbread cookies, chopped up with a serrated knife. The cookie pieces should be no larger than an almond. Too big and it might be difficult to slice the cake. 

Chai Spice Cake Recipe

Ingredients:

2 ¼ cup (290 g) all-purpose flour
1 tablespoons pumpkin spice (or equivalent)
1 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups packed brown sugar
¼ cup canola or grapeseed oil
2 large eggs
2 teaspoons pure vanilla extract
½ cup molasses
⅔ cup plain kefir yogurt

Instructions:

• Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside.

• In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth, about 1 minute. Add the brown sugar and mix on medium speed for an additional 2 to 3 minutes or until fluffy. 

• Add the oil and eggs. Stopping to scrape down the bowl every so often, keep mixing until the batter is smooth and homogenous, another 2 to 3 minutes. Add the molasses and mix until combined. Stop the mixer and scrape down the bowl.

• Add half of the dry ingredients and mix on low speed until just combined. Pour in the kefir and mix until it is absorbed. Add the remaining dry ingredients and mix until smooth. The batter will be fairly thick.

• Evenly distribute the batter among the prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool on a wire rack for 15 to 20 minutes. Remove the cakes from their pans and allow to cool completely before filling or frosting.

Chai Swiss Meringue Buttercream

Ingredients:

2 cups + 2 tablespoons unsalted butter, divided
3 tablespoons loose leaf chai tea
4 large egg whites
1 ⅓ cups granulated sugar
2 teaspoons vanilla bean paste or pure vanilla extract

Instructions:

• Chop 1 cup of butter and place in a medium saucepan. Melt the butter over medium heat. Turn the heat to low and add the chai tea. Continue to simmer the butter mixture for 5 to 10 minutes. Remove from the heat and allow the butter to cool and tea to steep for another 10 minutes.

• Strain the infused butter with a mesh sieve. Press down on the tea to extract as much of the butter as possible. It is okay if a little bit of tea remains in the butter. Chill the butter in the refrigerator until it is the consistency of softened butter.

• Meanwhile, allow the remaining butter to come to room temperature. 

• Place the egg whites and sugar in the bowl of a stand mixer and whisk together (by hand) until combined. 

• Fill a saucepan with a few inches of water and bring to a boil. Reduce the heat and place the bowl with the egg white mixture on top to create a double-boiler. Make sure that the water remains at a simmer and does not touch the bottom of the bowl.

• Stirring intermittently, heat the egg mixture until hot to the touch or 160°F on a candy thermometer.

• Carefully remove the bowl and place it on the stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form and the outside of the mixing bowl returns to room temperature, about 8 minutes.

• With the mixer on low, add in the softened butter, a couple tablespoons at time, followed by the chai-infused butter. Once all of the butter has been added, stop the mixer and switch the whisk for the paddle attachment.

• Mix the buttercream on medium speed until the butter is fully incorporated. Increase the speed to medium-high and mix until fluffy, about 5 minutes. Add the vanilla bean paste and mix to combine. Decrease the speed to low and mix until silky and smooth, about 2 minutes.

To Assemble:

1 cup shortbread cookies, chopped
1/2 cup Caramel Sauce

• Once the cakes have completely cooled, trim their tops with a long serrated knife until flat. Place a cup of chai buttercream in a piping bag fitted with a medium-large round top and set aside.

• Place one layer of cake on a cake board or serving dish. Spread on ½ cup of the chai buttercream with an offset spatula. Sprinkle on ½ cup of the shortbread crumbles, pressing down lightly to secure into the buttercream. Making sure not to get too close to the edges, swirl on a few spoonfuls of caramel sauce. Pipe a ring of buttercream around the top edge to ensure that the filling stays in place. Pipe a small dollop of buttercream in the center of the cake. This will help stick the cake layers together.

• Place the second layer of cake on top and repeat. Place the remaining layer of cake on top and gently press down to secure. Check the sides of the cake and make sure they are straight.

• Crumb coat the cake with a thin layer chai buttercream (use any buttercream left in the piping bag at this time). Chill the cake in the refrigerator for about 15 minutes.

• After the crumb coat has set, smoothly frost the cake. Tint the remaining buttercream your color(s) of choice and decorate the top as desired.

What is a brownie cake?

A brownie cake is rich and fudgy. It falls slightly under the crackle top. A bit denser than regular cake, a brownie cake is baked in a round pan and layered with frosting. Since it needs to be able to be stacked, the brownie cake layers are a little dense (in the best way) and less gooey.

Rich chocolate brownie layers, silky Nutella frosting, and raspberry jam. At six layers tall, it is packed with decadence and pops of tangy raspberry. The brownie layers are chewy while the cake layers are super moist. Nutella is folded into Swiss meringue buttercream. It might sound like a lot of chocolate, but the buttercream is still surprisingly silky and much lighter than a heavy fudge frosting. 

Ingredients in this cake:

Buttermilk - the perfect balance of acidity and fat to keep the chocolate cake tender.

Butter - makes the brownie layers chewy and decadent

Dark Chocolate - melt dark chocolate with the butter for extra rich brownies

Eggs - for binding. Whisk them together with the sugar for a brownie with a crackle top.

Nutella - a spread made from ground hazelnuts and chocolate. When added to buttercream, it is rich and silky.

Unsweetened Cocoa Powder - pick one that has been Dutch-processed. Cocoa powder adds depth to the recipes.

Corn Syrup - keeps the chocolate glaze nice and glossy

Raspberry Jam - a thin, sweet layer adds tartness to break up all the chocolate layers.

Baker’s Notes:

• I made the brownie cake layer in one pan, then split it into two layers. The bake time is quite long, so you may want to try baking it in two separate pans. Adjust the bake time accordingly. 

• Be careful not to overbake the brownie layer. Unlike a cake, you want to remove it from the oven when a toothpick comes and has plenty of moist crumbs attached (but not raw batter). 

• This is one tall cake! It can be served and stored at room temperature for 24 hours (so long as it is not too hot). 

• If the buttercream gets too soft, then I recommend placing the cake in the refrigerator before slicing. Since the brownie layers are more dense than the cake and fillings, you will be met with some resistance when slicing. Carefully slice the cake with a large, sharp knife. Apply a bit more pressure to cut through the brownie layers, but not so much that the other layers squish. 

• Store leftovers wrapped in plastic in the refrigerator for up to 4 days. 

For more chocolate drip tips, please click here. I did not pour the glaze into the center of the cake. 

Chocolate Cake Recipe

Ingredients:

1 ⅓ cup (160 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cup granulated sugar
¼ cup + 2 tablespoons grapeseed or canola oil
1 large egg
1 egg yolk
1 ½ teaspoons pure vanilla extract
¾ cup buttermilk
¾ cup hot coffee or water

Instructions:

• Preheat the oven to 350°F. Grease and flour two 6-inch cake pans and set aside.

• Whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt.  

• In a separate large mixing bowl, whisk together the sugar and oil until smooth until some of the sugar begins to dissolve.

• In a separate bowl, add the eggs, buttermilk, and vanilla. Use a fork to break the eggs then stir to combine. Add the egg mixture to the sugar and oil and stir together until smooth.

• Add in the flour mixture to the batter and stir to combine with a large rubber spatula. Make sure that you do not leave any pockets of dry flour at the bottom of the bowl but do not overmix.

• Carefully pour in the hot coffee/water and whisk until smooth. The batter will be thin.

• Evenly distribute the batter into the prepared pans. Bake in a preheated oven for 24 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.
  

Brownie Cake

Ingredients:

7 tablespoons unsalted butter, diced
3 ounces dark chocolate, chopped
2 large eggs
¾ cup + 2 tablespoons granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt

Instructions:

• Preheat the oven to 350°F. Grease and line the bottom of a 6-inch pan with parchment paper. Set aside.

• Put the butter and chocolate in a heatproof bowl. In a medium saucepan, bring an inch or two of water to a simmer. Place the bowl with the butter and chocolate on top of the saucepan to create a double-boiler. Heat the mixture until the ingredients begin to melt. Remove from the heat and stir until smooth. Set aside to cool. 

• In the bowl of a stand mixer fitted with the whisk attachment (or by hand), beat the sugar and eggs together until foamy and pale in color, 2 to 3 minutes. Add the vanilla extract and mix to combine.

• Stop the mixer and scrape down the bowl. Sift in the flour, cocoa, baking powder, and salt. Stir to combine. Add the melted chocolate mixture and fold until combined.

• Pour the batter into the prepared pan and bake for 30 to 40 minutes. When done, the top will be slightly cracked and a toothpick inserted should come out with moist crumbs. Do not overbake. Allow the brownies cake to cool for about 20 minutes before removing it from the pan.

Nutella Buttercream

Ingredients:

3 large egg whites
1 cup granulated sugar
1 ½ cups unsalted butter, softened
2 teaspoons pure vanilla extract
½ cup (150 g) chocolate-hazelnut spread
½ cup (40 g) unsweetened cocoa powder

Instructions:

• Place the egg whites and sugar in the bowl of a stand mixer and whisk by hand until just combined. Fill a saucepan with a couple inches of water and bring to a simmer. Place the mixer bowl on top of the saucepan to create a double-boiler and reduce the heat to maintain a simmer (the water should not touch the bottom of the bowl). Whisking intermittently, heat the egg white mixture until it reaches 160°F on a candy thermometer.

• Carefully remove the bowl and place it on the stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form and the outside of the mixing bowl returns to room temperature, about 8 minutes.

• With the mixer on low, add in the butter, a couple tablespoons at time. Once all of the butter has been added, stop the mixer and switch the whisk for the paddle attachment.

• Mix the buttercream on medium speed until the butter is fully incorporated. Increase the speed to medium-high and mix until fluffy, about 5 minutes. Add the chocolate-hazelnut spread and cocoa and mix to combine. Decrease the speed to low and mix until silky and smooth, about 2 minutes.

Chocolate Glaze

Ingredients:

2 ounces (58 g) dark chocolate, chopped into small pieces
¼ cup (60 ml) heavy cream
2 tablespoons light corn syrup
Pinch salt

Instructions:

• Place the chocolate, cream, and corn syrup in a small saucepan. Heat over medium-low heat until the cream begins to and the chocolate starts to melt.

• Remove from the heat. Use a whisk to stir until smooth. Add a pinch of salt and stir to combine.

• Allow the chocolate glaze to cool before drizzling on the cake. The glaze needs to be about room
  temperature but remain fluid. Reheat as necessary.

To Assemble: 

¾ cup raspberry jam
Fresh raspberries to decorate

• Once all of the cakes (including the brownie) have completely cooled, use a serrated knife to carefully split them in half. There will be 6 layers total. 

• Place one layer of cake on a cake board or serving dish. Fill a piping bag fitted with a medium round tip with the Nutella buttercream. Pipe a ring of buttercream around the outer edge of the cake. Fill the center of the buttercream “dam” with 3 to 4 tablespoons of raspberry jam. Smooth out with an offset spatula.

• Top the raspberry filling with a second layer of cake. Dollop on about ¾ of Nutella buttercream and spread until smooth with an offset spatula. 

• Place one of the brownie cake layers on top and repeat with the Nutella buttercream dam and raspberry filling. Place the second brownie cake layer on top. Dollop on about ¾ of Nutella buttercream and spread until smooth with an offset spatula. 

• Place another cake layer on top and repeat with the Nutella buttercream dam and raspberry filling. Finally, place the last cake layer on top. 

• Crumb coat the cake with buttercream and chill in the refrigerator for 15 minutes. 

• If the cake starts to get too soft at any point during the stacking process, place the whole thing in the fridge or freezer until the buttercream firms up slightly. You may also crumb coat the sides of the cake as you stack by spreading a thin layer of buttercream around the cake to ensure that none of the raspberry jam leaks out.

• Frost the crumb coated cake with Nutella buttercream until smooth. Chill for about 10 minutes.

• Using a spoon or squeeze bottle, add the chocolate drip around the edges of the cake. The glaze needs to be room temperature but still liquid. 

• Fill a piping bag fitted with a star tip with the remaining buttercream. Pipe spiral of buttercream around the top edge of the cake. Place a fresh raspberry on top of each spiral.

Pumpkin Cake

There are so many reasons why you need to bake this pumpkin cake and share it with everyone you know (or keep it mostly for yourself - it’s that good!). It comes together quickly and can be easily made in just two bowls. No need for a stand mixer, this stir-together recipes relies on oil to keep it extra tender and moist.

The smaller size is perfect for sharing with just your family or along side other fall favorites for Thanksgiving. This 6-inch cake is only two-layers tall but still thick with the most incredible frosting.

Oh the frosting! It is a cream cheese frosting that is flavored with espresso. The coffee and tangy cream cheese tastes cut through the sweetness of the frosting. You might be thinking pumpkin and coffee together? Just look to any coffee shop this time of year, and they can confirm that pumpkin spice and coffee indeed go hand in hand.

A word about naked cakes… When the sides of a cake are exposed, it can start to dry out faster. A full coat of buttercream protects the cake crumb and keeps the moisture in longer, especially in the refrigerator. Since this cake has cream cheese frosting, it will need to be refrigerated until 20 minutes before serving (please remove the cake from the fridge before eating - the frosting should not be cold when you go to take a bite).

To combat these drying issues, you can:

1. Assemble the cake just before serving. Okay, I know I said refrigerate until 20 minutes before serving, but you could assemble up to a couple hours before serving, so long as it is not too warm.

2. Place the cake in a cake box, wrap the box in the plastic wrap, then place the whole thing in the refrigerator. This keeps the frosting from being disturbed while protecting the whole cake.

3. Lightly wrap the cake in plastic then refrigerate. If you aren’t concerned about messing up the frosting, then just wrap it up. Alternatively, you could place the cake in the refrigerator just until the frosting sets and firms up, then wrap it in plastic.

Read more about How to Make a Naked Cake.

Pumpkin Cake with Coffee Cream Cheese Frosting

Recipe inspired by Redpath Sugar

Pumpkin Spice Cake

Ingredients:

1 2/3 cup (200 g) all-purpose flour
1½ tsp baking powder
1¼ tsp ground cinnamon
¾ tsp salt
½ tsp baking soda
½ tsp ground allspice
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup (240 g) pumpkin puree
⅔ cup (167 ml) canola oil
½ cup (109 g) Redpath® Dark Brown Sugar, packed
½ cup (100 g) Redpath® Granulated Sugar
⅓ cup (83 ml) milk
2 large eggs
1 tbsp pure vanilla extract

Instructions:

• Preheat the oven to 350°F. Grease and flour two, 6-inch cake pans and set aside.

• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

• In a large mixing bowl, whisk together the pumpkin puree, oil, brown sugar and granulated sugar until smooth. Add the milk, eggs, and vanilla and mix until combined.

• Add the dry ingredients and stir to combine.

• Pour the batter into the prepared pans and bake for 26 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

• Allow the cakes to cool on a wire rack for about 15 minutes before removing them from their pans. Continue to completely cool the cakes before frosting.

Coffee Cream Cheese Frosting

Ingredients:

1 cup (227 g) cream cheese, brick-style, softened
½ cup (113 g) butter, softened
2 tsp pure vanilla extract
2 tsp instant espresso powder
3½ cups to 4 cups (420 g to 480 g) confectioners’ sugar
¼ tsp salt

Instructions:

• Mix the cream cheese and butter together using a hand or stand mixer until smooth.

• Meanwhile, dissolve the espresso powder in the vanilla extract. Add the espresso mixture to the cream cheese and mix to combine.

• Add in about 3 1/2 cups of the confectioners’ sugar and salt. Starting on low speed, mix the frosting until the sugar begins to incorporate. Turn the mixer up to medium speed and mix until light and smooth.

• The frosting should be a soft, spreadable consistency but still thick enough to hold its shape when piped. Add in the remaining sugar as necessary.

To assemble:

• Once the cakes have completely cooled, use a long serrated knife to trim the tops until flat.

• Place on layer of cake on a cake board or serving plate. Place a heaping cup of frosting on top and spread out until smooth with an offset spatula.

• Place the second layer of cake on top, cut-side down. Place a heaping cup of frosting on top and repeat.

• Fill a piping bag fitted with a star with the remaining frosting. Pipe consecutive spirals around the top edge of the cake.

Serving and Storage:

• The cake is best served within 2 days. Because the sides of the cake are not frosted, it will begin to dry out after a couple of days. It may still be served up to 3 to 4 days.

• Serve the cake at room temperature. It may be left at room temperature for a few hours after assembling.

• Store leftovers, loosely covered in the plastic wrap, in the refrigerator for up to 3 to 4 days. Allow cake to come to room temperature before serving.

Toasted Pumpkin S’mores Cupcakes

These moist pumpkin cupcakes are stuffed with decadent ganache filling and frosted with meringue icing. Torch the topping for the full s’mores effect!

Overnight Pumpkin Cinnamon Rolls

These Overnight Pumpkin Cinnamon Rolls have everything you crave on a chilly, fall morning. The soft yet slightly chewy buns are enriched with pure pumpkin and ooze that classic cinnamon filling. Reduced chai tea packs a ton of autumnal flavors into the simple vanilla glaze. With hints of cardamom, cinnamon, and ginger, the glaze pairs perfectly with pumpkin and a cozy set of pajamas.

Salted Caramel Pumpkin Donuts

Warning: these Salted Caramel Pumpkin Donuts are can get a bit sticky, but in all the right ways. We love them freshly glazed, but waiting until the glaze sets makes them easier to scarf down. Finger-licking is totally appropriate.

The Best Pumpkin Cake with Maple Frosting

This two-layer Pumpkin Cake with Maple Frosting doesn’t rely on any bells or whistles to get our mouths’ watering. The simplicity of its moist spice cake and swoops of tangy yet sweet maple cream cheese frosting is all it needs. Are you salivating all over your screen yet?

Decorative Pumpkin Pies

Turn it up a notch with these 3 Pumpkin Pie Decoration Ideas! Finish the baked pie with with a cinnamon whipped cream flower, toasted meringue, or cut-out pie crust leaves. Which one would you choose to display on your dessert table?

Not making your own pie this year? Well these decorations work for a pre-made pie too! Give store-bought pumpkin pie a total glow up with my best decorating tips.

Pumpkin Mini Loaf Cakes: 3 Ways

Chocolaty, nutty, streusel, or swirled - why choose one when you can have them all? The base recipe makes three different Pumpkin Mini Loaf Cakes. Fold in your favorite add-in and top them with crumbles, crunchies, or creamy finishes.

Pumpkin Snickerdoodle Ice Cream Sandwiches

These Pumpkin Snickerdoodle Ice Cream Sandwiches are made with chewy, not cakey, cookies that are perfect for sandwiching with vanilla ice cream. Rolled in pumpkin pie spiced sugar, the wonderful mix of textures from the crunchy coating, chewy cookies, and cold ice cream make the perfect fall dessert.

S’mores Pumpkin Pie

This S’mores Black Bottom Pumpkin Pie is the perfect twist on your traditional Thanksgiving dessert that you didn’t even know you needed!

Easy Pumpkin Chiffon Pie

A lighter, fluffier pumpkin filling with an unapologetic cloud of whipped cream go into this Easy Pumpkin Chiffon Pie recipe! This no-bake (flakey crust optional) dessert will clear up tons of room in oven for turkey at Thanksgiving.

Pumpkin S’mores Sheet Cake

This Pumpkin S’mores Sheet Cake will no doubt be this season’s favorite dessert!

Pumpkin Pie Layer Cake

Pumpkin Pie Layer Cake made with brown sugar pumpkin cake with nutty brown butter and graham cracker buttercream - perfect for any autumn gathering or Thanksgiving!

Pumpkin Bundt Cake

Enter this chai-spiced Pumpkin Bundt Cake with Cinnamon Cream Cheese Glaze and Pumpkin Seed Praline. Nobody can turn down that drippy frosting, and the glistening crown of praline shards is just too intriguing to ignore. Everyone knows that any good pumpkin cake recipe is going to be moist, tender and full of delectable, warming spices. This Pumpkin Bundt Cake is no exception.

Nutella-Stuffed Oatmeal Cookies

These Nutella-Stuffed Oatmeal Cookies are every bit as good as they sound. With crisp, golden edges and a forever gooey center, the combination of textures makes each bite even more satisfying than the last.

Flourless Peanut Butter Cookies

These peanut butter cookies are chewy, naturally gluten free, and only use 4 ingredients. To make them even more decadent, stuff two with whipped vanilla buttercream!

Caramel Apple Coffee Cake

Pour yourself a cuppa and settle in with this Caramel Apple Coffee Cake. Thank hefty amounts of brown sugar, diced apples, and sour cream for keeping this cake extra moist. It has a buttery crumb topping that is made even better with a drizzle of caramel sauce. 

Chocolate Peanut Butter Marble Cookies

Half peanut butter, half chocolate - these marble cookies are chewy in the center, have a craggy, crisp exterior, and taste remarkably like eating a peanut butter cup. They are the best of all worlds - chewy chocolate chip, peanut butter, and double chocolate. Plus, they are easy to prepare and fun to swirl!

Giant Oatmeal Cranberry Cookies

Rolled oats got a glow up in these chewy, Giant Oatmeal Cranberry Cookies. I swapped traditional raisins for plump, tart dried cranberries and added chopped walnuts for crunch and texture. My kids convinced me to add chocolate and nobody regrets it.  

Strawberry Pop Tarts

These Homemade Strawberry Pop Tarts have a super flaky crust and cheery pink glaze.  The concept rivals that of our favorite boxed breakfast treats, but trust me when I say that you can’t find flakes like these in any grocery store aisle. Making just 5 individual hand pies, this small-batch recipe is super easy and fun for bakers of all ages.  

Michelle’s Anytime Brownies

With their fudgy centers and paper-thin, crinkle tops, these brownies are everything a good brownie should be.  Moist, flavourful, and full of chocolate.

Caramel Pumpkin Donuts

Whether you consider a baked donut a real donut or not, these Salted Caramel Pumpkin Donuts will have even donut purists craving more. Call it what you want, these pumpkin donuts or cake-letts are full of fall flavors and covered in salted caramel.

Kelsey’s Raspberry Almond Cake

This tender, single-layer cake is packed full of flavor and incredible textures. The tart, jammy pockets of raspberries pair perfectly with the nutty almond paste that keeps this snacking cake unbelievably moist. Cut off a slice to enjoy with your morning coffee or afterschool snack.

Chocolate Peanut Butter Cupcakes

With an assist from creamy peanut butter frosting and golden caramel corn, these Devil’s Food Cupcakes are here to combat our first autumn storm and first full week of school. I made these to celebrate my son’s first week of kindergarten last year, and they were so good that it might have to be a yearly tradition.

What is Apple Coffee Cake?

A coffee cake is a moist, streusel-topped cake that is served with coffee or tea. It typically does not contain coffee in the recipe, but rather it is paired with fruit, warm spices, and sometimes nuts. Although a coffee-flavored coffee cake does sound delicious, this version is studded with diced apples and served with salted caramel sauce. 

I kept the ingredients pretty simple - apples, brown sugar, and a bit of cinnamon. You could add oats or nuts to your streusel, but sometimes a buttery crumb topping (and lots of it) is all you need. 

The cake itself is quite moist - even on its second or third day (if it lasts that long). Some of the diced apples melt into the batter while the use of sour cream makes the cake extra tender. The caramel sauce isn’t essential, but highly recommended (as is a scoop of ice cream - yum!).

What size pan can I use to make coffee cake?

Using a 10-inch tube pan means that that the thick cake bakes more evenly. I love the look of the ring and how it cuts into nice slices.

I have not tested this recipe in a different pan size, but I suspect it might work split into two loaf pans. Check for doneness at 35 minutes. It could also be really awesome as a sheet cake, cut into squares. If using a 9x13-inch pan, check for doneness around 30 minutes.

What are the best apples for baking?

For the apples, I recommend Granny Smith, Gala, or Honeycrisp. Try to select something sweet yet tart and sturdy. Even a combination of apples will work!

Slice the peeled apples into ½ to ¼-inch pieces then cut into thirds. It is okay if they are not all uniform in size; the smaller pieces will nearly melt into the batter as it bakes. 

Crumb Topping

Ingredients:

¾ cup (100 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened

Instructions:

• In a stand mixer fitted with the paddle attachment, mix together the flour, sugars, cinnamon, and salt. Add the butter and mix on medium-low speed until the mixture combines and clumps of dough form. When done, the mixture should hold together when given a good squeeze. 

• Scrape the clumps of crumb topping into a bowl and place in the refrigerator as you prepare the cake batter.

Apple Coffee Cake

Ingredients:

2 ½ cups (325 g) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
¼ cup (55 g) brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) sour cream
2 heaping cups (about 320 g) diced apples, peeled 

Instructions:

• Preheat the oven to 350°F. Grease and flour a 10-inch tube pan and set aside. 

• In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.

• Using the stand mixer bowl from earlier (no need to wash after making the crumb topping), place in the butter, granulated sugar, and brown sugar. Using the paddle attachment, mix the butter and sugars together on medium speed until light and fluffy, 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl.

• With the mixer on medium-low, add in the eggs, one at a time. Allow each egg to fully incorporate before adding the next. Add the vanilla extract and mix until smooth.

• With the mixer on low speed, add in half of the dry ingredients and mix until incorporated. Add in the sour cream and mix until combined. Add in the remaining dry ingredients and mix until incorporated. A few streaks of dry flour is okay.

• Stop the mixer and fold in the diced apples. 

• Scoop the batter into the prepared pan. The batter will be thick. Smooth it out with a spatula or the back of a spoon. 

• Remove the crumb topping from the refrigerator and sprinkle it in large clumps all over the top of the batter. Place the cake on top of a rimmed baking sheet and bake for 45 to 55 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

• Allow the cake to cool completely on a wire rack before removing it from the tube pan.

• Drizzle the cake with caramel sauce before serving.

Salted Caramel Sauce

Ingredients:

¾ cup (150 g) granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
½ cup (120 ml) heavy cream
2 tablespoons unsalted butter, diced
¾ teaspoon salt, or to taste
1 teaspoon vanilla extract

Instructions:

• Place the sugar, corn syrup, and water in a heavy-bottomed saucepan and gently swirl together to combine. Bring the sugar mixture to a boil over high heat, without stirring. Cook until the bubbles begin to slow down and the sugar mixture turns a medium golden amber color.

• Remove the caramel from the heat and very carefully whisk in the heavy cream. The mixture will bubble up and steam, so use caution. 

• Add in the butter, salt, and vanilla extract and mix until combined. 

• Transfer the caramel to a heat-safe jar or container and allow to cool at room temperature. The caramel will thicken as it cools. Store it in the refrigerator until ready to use.

• After being refrigerated, the caramel will harden. To serve, microwave the caramel until pourable.

Flour, sugar, eggs, butter - the main ingredients to any great cake. Mix ‘em up, throw it in the oven, and have a nostalgic dessert - right? 

When I first started developing my own recipes after college, I struggled to find my signature from-scratch vanilla cake. They all seemed dry and a little dense. I tried adding more butter, more vanilla, cake flour instead of all-purpose. The problem? 

1. I didn’t know how to properly cream butter and sugar (I’ll teach you this on Thursday!)

2. My previous experience with cake making and eating came from a box.

Since those early days, I learned a lot about mixing methods and proper technique. Over the next few weeks, we will go over the different ways to make a vanilla cake and the characteristics that set them apart from one another.

It is nearly impossible to replicate the same texture of a boxed cake mix using the creaming method (one of the more common ways to make a cake from scratch). The end results rely tremendously on the order in which the ingredients are added and the manner in which they are mixed. With this one-bowl mixing method, however, we can get pretty close.

What is the One-Bowl Method?

The One-Bowl Mixing Method - a.k.a. Quick, Dump, or Blending Method, is as simple as it sounds while still producing a fluffy, moist cake crumb. It is just one step above literally chucking everything into a bowl then straight into the oven. 

With no special equipment required, the one-bowl method comes together with (you guessed it) one bowl and a wooden spoon/spatula. The batter is hand-stirred until combined. Unlike the creaming method where air is mixed into sugar and softened butter to create thousands of tiny bubbles or the foaming method where eggs are whipped until pillowy, one-bowl mixed cakes are exclusively chemically leavened (with baking powder, baking soda, or both). 

How to Make a One Bowl Vanilla Cake

Before you get too excited and throw everything into the bowl at once, remember that there is still an order in which the ingredients are mixed together. 

To start, the dry ingredients (including sugar) are briefly whisked together to evenly distribute the baking powder. Then, begin adding the liquids. First, whisk in the milk, eggs, and vanilla extract. Lastly, add the softened fat (in the form of oil or melted butter or a combination of both) and stir until incorporated. 

Why It Works

The fluffiness of this cake is powered by a chemical leavening agent - in this case, baking powder. While butter has a far superior flavor, cutting it with part oil add loads of moisture. 

Adding the ingredients in this order creates a homogeneous batter without over-mixing. Too much agitation promotes gluten-development that results in a dense cake.

Of course you need some structure to your baked goods so they don’t crumble with each bite. The combination of eggs (protein) and the simple process of stirring everything together builds just enough gluten to hold everything together. 

Why We Love It

Ease, convenience, less dishes, and super tasty results - what’s not to like? You probably have everything you need to make this cake in your home right now. New to baking from scratch? Start here!

The cake itself is fluffy and tender. The flavors of real butter and pure vanilla extract are incomparable. Because we aren’t relying on man-made (or mixer-made) aeration to give the cake its lift, the crumb is more uniform and tends to bake up rather flat. 

With its spongy, bouncy texture, the crumb is most reminiscent to cake that is made from a boxed mix. Why is this a good thing? Well that depends on your preference. If you grew up on Betty Crocker and have a palette for nostalgia, then you’ll likely prefer this simple cake over a complex genoise sponge (more on foam cakes soon!). 

Better Than Boxed Mix

If you favor the uniformity and springy texture of a boxed cake mix, then why make your own? Freshness, flavor, and preservative-free, just to name a few!

Boxed cake mix typically contains preservatives and emulsifiers. It also has that boxed flavor (you know what I mean). Sure you can doctor-up a mix all you want by swapping in real butter and milk when it calls for oil and water, but at this point, you are probably better off just making this from-scratch recipe. 

Check out this article on “healthier” boxed cake mix

Go beyond the box with essentially your own DIY cake mix! Stir and store the dry ingredients in a jar. When you’re ready to bake, gather your perishables and liquids and continue with the recipe as written. 

Spread the love! Consider mixing up the dry ingredients as a gift. Don’t forget to add a cute tag with the remaining ingredients and instructions for baking the cake.

One-Bowl Vanilla Cake Recipe

Makes one 9”x13” sheet cake
Serves 12 to 15

This super easy cake was made for summer celebrations. The cake is pretty thick but moist and full of real vanilla and butter flavors. Bake, frost, and serve it up all in the same pan or try it as a layer cake!

Ingredients:

3 cups (375g) all-purpose flour
2 cups (400g) granulated sugar
1 tablespoon + ¼ teaspoon baking powder
Scant ¾ teaspoon salt
1 ⅓ cups (320ml) whole milk
4 large eggs, slightly beaten
2 ½ teaspoons pure vanilla extract
⅔ cup (153g) unsalted butter, melted and cooled
⅓ cup (80ml) canola or grapeseed oil

Instructions:

• Preheat the oven to 350°F. Grease and line a 9”x13” cake pan with parchment paper.

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, and vanilla extract and whisk until combined. 

• Add the melted butter and oil. Whisk the batter until the fats begin to emulsify into the batter, then switch to a large rubber spatula or wooden spoon. Continue to stir until smooth. It is okay if a few lumps remain.

• Tip the mixture into the prepared pan. Bake for 27 to 32 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Completely cool the cake before frosting.

Whipped Vanilla Buttercream

Ingredients:

1 cup unsalted butter, softened
3 to 4 cups confectioners’ sugar
2 to 4 tablespoons milk
2 teaspoons vanilla extract

Instructions:

• Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy (1 to 3 minutes). 

• Stop the mixer and add 3 cups of confectioners' sugar. Mix in the sugar on low speed until just combined. Add 2 tablespoons of milk and vanilla extract and mix until blended.

• Turn the mixer up to medium-high speed and mix for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional confectioners’ sugar or milk until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.

• Reduce the mixer speed to low and mix for about a minute or two to smooth out the air bubbles.

Craving crispy, light-as-air cookies or pillowy pavlova with a crunchy crust? Or do the thoughts of making soufflé or French macarons make you sweat? Fear not, because today we are learning all about French meringue.

What Is French Meringue?

In its stripped-down, most basic form, meringue is merely egg whites whipped with sugar. The ratio of these two main ingredients and the way the eggs get “cooked” determines the type of the meringue. 

In a French meringue recipe, dry crystalline (granulated or caster) sugar is added straight to whipping egg whites. The mixture is beaten to stiff peaks before being baked. Swiss meringue uses heat in the form of a bain-marie (water-bath) to gently heat the egg whites and sugar before they are whipped together. In an Italian meringue, sugar and water are boiled into a syrup then added to whipping egg whites in order to cook them.

Perhaps the most classic and popular of the bunch, French meringue is sweetened and stabilized with sugar. The addition of something acidic, typically cream of tartar, won’t increase the volume of the whipped eggs, but is used to keep the whites from deflating too quickly. As the whites whip, they coagulate and can increase in volume to nearly eight times in volume before being folded into batters or baked into cookies and pavlova.

When Do We Use French Meringue?

A French meringue recipe can be turned into both elegant and easy going desserts. It can be baked and served on its own and act as building blocks for many other recipes.

Since this type of meringue is not heated during the mixing process, it must be baked or poached (like with Floating Islands) after it is whipped. The easiest way to enjoy French meringue is to bake it as crisp, crunchy cookies. Likewise, spread into a large bowl-shape (or small in the case of the mini pavlovas to follow), the baked meringue can easily be turned into a showstopping pavlova. Broken bits of baked meringue paired with sweetened cream and fresh fruit make a simple Eton Mess. 

Baked in a sheet pan, French meringue makes for a marvelous roulade. Stuff it with cream, jam, and/or fruit and slice it like a jelly roll cake. So good!

French meringue is also the base of several other dessert recipes. The ratio of egg whites and sugar will likely be adjusted here (making the whites more susceptible to over-whipping, so be careful), but French meringue is folded into macaron, soufflé, and cake batters (think Angel Food and dacquoise). 

Save the Swiss and Italian meringues as toppings, like for pie or in buttercream, since the egg whites are gently cooked during the mixing process.

How To Make French Meringue:

The keys to making a great French meringue are speed and time. Start by slowly whipping the egg whites on low speed. You want to see tons of tiny bubbles that are starting to build up to soft peaks before adding in the sugar.

Once the whites turn opaque, it’s time for sugar. Bump up the speed one notch and begin gradually adding in the sugar. I am talking very slowly - like one tablespoon at a time. It will feel like forever but this ensures that the sugar properly dissolves. 

This is important for keeping your baked meringues weep-free. If the sugar is not dissolved properly, sugar syrup may leak out of your gorgeous meringues. You may opt for fine caster sugar, but it is not necessary, as long as you add it in slowly. 

After the sugar is added, turn the mixer up to medium-high speed and mix until glossy, stiff peaks. When done, the meringue should be smooth, and not gritty, when rubbed between your fingertips. It is harder to over-whip egg whites with a large portion of sugar, but still don’t go overboard. You don’t want to go too far or they won’t have any room to expand and puff in the oven. 

Those recipes with a smaller portion of sugar need much more attention. If you go too far, the meringue will become dry and lumpy. Broken meringue is nearly impossible to fold into batters, like with macarons and soufflé, and bake with success.

Once your meringue is whipped to pretty peaks, fold, pipe, or poach as directed in the recipe.

Mini Pavlova Recipe

For the Meringue

Ingredients: 

4 large egg whites
¼ teaspoon cream of tartar
¾ cup + 2 tablespoons granulated sugar
1 teaspoon Vanilla Bean paste

Instructions: 

• Preheat the oven to 250°F. Make a template for 6 mini pavlovas by tracing a 3 to 3 ½-inch wide cookie cutter or bowl onto a piece of parchment paper. Flip the parchment upside down and place on a baking sheet. Set aside.

• In the clean bowl of a stand mixer fitted with a whisk attachment, begin whipping the egg whites on medium-low speed until they turn opaque and have lots of tiny bubbles. 

• Increase the speed to medium and add the cream of tartar. Very slowly stream in the sugar, about a tablespoon or two at time. It should take about 1 minute to add all of the sugar. Go very slowly to make sure the sugar dissolves into the egg whites.

• Increase the speed to medium-high and whip until stiff peaks form. Stop the mixer and add in the vanilla bean paste. Mix on medium speed until combined.

• Fill a piping bag fitted with a star tip with the meringue. Using your template as a guide, pipe 6 meringue nests on top of the parchment paper. Hold the piping bag straight down and start piping a spiral (from the center out), then continue to pipe a ring on top of the outer edge to create a bowl shape.

• Reduce the heat of the oven to 225°F and bake the meringue nests for 75 to 100 minutes. When done, they should feel nearly dry on the outside. Turn off the heat and allow the meringues to cool in the oven, with the door propped open with a wooden spoon (if possible). 

• Unfilled, the baked meringues can be stored in an air-tight container at room temperature (or in the oven) overnight. 

For the Whipped Cream

Ingredients: 

1 cup heavy cream
⅓ cup confectioners’ sugar
1 teaspoon Vanilla Bean paste

Fresh berries to finish

Instructions: 

• When ready to serve, prepare the cream. Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a hand mixer). Whisk on high speed until the cream begins to thicken slightly. Stop the mixer and add the sugar and vanilla bean paste. Continue mixing on high until the cream holds soft peaks. This should only take 1 to 2 minutes total with an electric mixer, so keep a close eye. Do not overmix.

• To assemble, gently spoon the whipped cream into the meringue nests and top with fresh berries. 

Notes:

This recipe is for crispy, crunchy meringue cookies and mini pavlovas. To turn into one large pavlova, add 1 3/4 teaspoon cornstarch with the sugar. This will give it that chewy, marshmallow-like center. Increase the bake time to 90 to 120 minutes, or until the outside is dry and crisp. If possible, allow the pavlova to cool in the oven (turned off) with the door propped open to minimize cracks.

Light yet decadent peanut butter chocolate mousse cradled in a salted graham cracker crust then topped with a sky-high peaks of toasted meringue - are you drooling yet?

I wanted to make a refrigerator-friendly pie that was both low effort and visually stunning for any summer celebration. The torched topping gives me heart-eyes and the filling makes my belly sing - just you wait and try it! You’ll be dancing around your kitchen with each bite, I guarantee it.

Peanut Butter S’mores Pie Recipe

This pie is completely no-bake and can live in your refrigerator until serving (with or without the meringue topping). I bet it would even work frozen, too! 

There are so many reasons why I love this Peanut Butter S’mores Pie - let me count the ways: 

Salted Graham Cracker Crust

The press-in crust is made from graham crackers, melted butter, granulated sugar, and a touch of salt. I like the cracker bits crumbly and irregular - not too fine. I’ll do anything to avoid getting out and washing my food processor, and find it therapeutic to crush them in their own (unopened) package. You can always use store-bought graham crumbs too. 

Peanut Butter Mousse Filling

Finding the perfect balance between airy mousse and decadent chocolate led to the creation of this filling. Light enough for hot summer days with a slight chill that makes it almost refreshing, this peanut butter-spiked pie straddles the line of being ultra indulgent but still backyard BBQ friendly. It won’t melt as fast as ice cream pie and keeps well in the refrigerator until dessert time. 

Italian Meringue Topping

While s’mores are traditionally made with marshmallows, Italian meringue is super stable and stands up (literally) to the flame. Okay, so this part is a little fussy, but will be totally worth it. You might think the recipe makes too much, but keep piling it on, swirling the outside, to create the sky-high swoops. 

Many meringue-topped pies are broiled and browned in the oven. Italian meringue is already cooked so you can avoid a melted chocolate mess by using a culinary torch. You may top and toast the pie just before serving, but I find that this Italian meringue keeps in the refrigerator (and freezer) quite well without weeping.

Baker’s Notes:

Store the pie in the refrigerator until ready to serve. Use a warm, dry knife to slice the pie (heat the knife under hot water then dry it off with a kitchen towel). Wiggle an offset spatula or pie server under the slice to release the crust from the pan then remove.

If you find the pie too difficult to slice, allow it to stand at room temperature for about 10 minutes before slicing. 

Store leftovers in the refrigerator for 2-3 days.

Peanut Butter S’mores Pie

Makes about 10 slices

Graham Cracker Crust

Ingredients:

1 ½ cups (150 g) graham cracker crumbs, from about 10 sheets
3 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons (85 g) unsalted butter, melted, plus more for the pan

Instructions:

• By hand (in an unopened package), in a food processor, or in a zip-top bag with a rolling pin, crush the graham crackers into crumbs. Add the crumbs to a mixing bowl and stir in the sugar and salt. Drizzle in the melted butter and toss to combine. The crumbs should be evenly moistened and clump together like wet sand when squeezed. 

• Grease the bottom and sides of an 8 or 9-inch pie pan with butter. Tip the crumb mixture into the pan. Starting with the sides, press the crumbs up the walls of the pan in an even layer. Press the remaining crumbs into the bottom of the pan. 

• Using a flat-bottomed measuring cup or drinking glass, press the crumbs into the corners of the pan and across the bottom to create an even layer of crust.

• Refrigerate the crust for 2 hours before filling (or freeze for about 30 minutes).
  

Peanut Butter Chocolate Mousse

Ingredients:

150 grams milk chocolate (about 35%), finely chopped
150 grams bittersweet chocolate (about 70%), finely chopped
2 cups (480 ml) heavy cream, divided
½ teaspoon salt
2 teaspoons vanilla extract
½ cup (120 ml) smooth peanut butter
3 tablespoons granulated sugar

Instructions:

• Place all of the chopped chocolate in a heat-safe bowl and set aside.

• Heat ½ cup (120 ml) of the cream in a small saucepan over medium heat until it begins to steam and slightly simmer. Pour the hot cream over the chopped chocolate and let sit for about 2 minutes.

• After 2 minutes, add the salt and vanilla extract then whisk until smooth. Add the peanut butter and whisk until combined. Allow the mixture to cool before folding it with the whipped cream (to follow).

• Whip the remaining 1 ½ cups of cream with the granulated sugar until medium-soft peaks form. Do not over mix or the mousse will be grainy.

• Using a large rubber spatula or metal spoon, carefully but efficiently fold together the whipped cream and cooled chocolate mixture. Try not deflate the airy mixture.

• Once combined, scrape the mousse into the graham cracker crust and lightly spread it out until smooth with an offset spatula. Do not pack the mousse into the crust or it will become dense. If you have extra mousse, spoon it into a small dish and enjoy on the side. 

• Refrigerate the mousse for at least 2 hours or until ready to serve.
  

Italian Meringue Topping

Ingredients:

1 cup (200 g) granulated sugar
¼ cup (60 ml) water
3 large egg whites
2 teaspoons vanilla extract

Instructions:

• Stir together the sugar and water in a small saucepan. Bring the mixture to a boil, without stirring, over high heat until it reaches 238°F on a candy thermometer.

• Meanwhile, place the egg whites in the bowl of stand mixer fitted with the whisk attachment. Once the sugar mixture reaches 232°F, immediately begin mixing the egg whites on medium-high speed until they form soft peaks (if they reach soft peaks before the sugar syrup is 238°F, turn off the mixer).

• Turn the mixer to high speed, very carefully pour the hot sugar syrup in a slow and steady stream into the egg whites. Continue mixing on high speed until the outside of the mixer bowl returns to room temperature and the meringue holds stiff peaks, about 8 minutes. 

• Top the chilled pie with the Italian meringue. Pile it high while creating swirls on the outside. Toast the meringue with a culinary torch until browned. 

Let me tell you about the perfect vanilla layer cake: bouncy, soft crumb, loads of pure vanilla flavor, creamy frosting with hints of white chocolate and tangy crème fraîche, and a sweet and simple decoration. Isn’t she just gorgeous?!

The true beauty of this cake lies in its simplicity - there’s no need for flashy fillings or showers of sprinkles. Instead, its perfect crumb and natural vanilla flavor comes from great technique and superior ingredients, like Rodelle Gourmet Pure Vanilla Extract.

Easily elevate your cakes and bakes with Rodelle vanilla products. From developing cookbook recipes to whipping up sweets with the kids, I keep a variety in my own kitchen for all of my baking projects. Stock up on Amazon today!

This post is sponsored by Rodelle. Words and opinions are my own.

The Reverse Creaming Method

For this cake, I used the Reverse Creaming Method. Instead of mixing butter with sugar until light and aerated, we start with all of the dry ingredients. Softened butter is added a few tablespoons at a time followed by the liquids until everything is moist and the batter starts to come together. Lastly, egg whites are slowly streamed into the bowl until the batter is smooth and ready to be baked.

The batter will look rather thick and lumpy before the egg whites are added. The liquid hydrates the flour and mixes until everything comes together in a smooth batter. Be sure to stop the mixer often and thoroughly scrape down the bowl. Some lumps are okay here. 

Whipped Crème Fraîche Frosting

Don’t forget about the frosting! This whipped buttercream is likely the best vanilla frosting I’ve tasted in a long time. The white chocolate makes it creamy while the crème fraîche adds a bit of tang to balance out the sweetness and allows the vanilla to really shine! It is smooth and silky, just like my beloved Swiss meringue buttercream, but packed with so much vanilla flavor and made in a fraction of the time.

Keep the consistency smooth and spreadable by not overloading it with confectioners’ sugar. Allow the frosting to whip until light and fluffy, then stir it with a spatula to knock out all the air bubbles before icing the cake. 

6-inch Vanilla Layer Cake

This tender vanilla cake recipe uses the Reverse Creaming Method and quality ingredients to produce its fluffy and flavourful crumb. With simple yet superior ingredients like pure vanilla extract, satiny white chocolate, and crème fraîche, the frosting is silky smooth and completely delicious.

serves 8 to 10
Bake time: about 25 minutes
Total time: 90 to 120 minutes

¾ cups (180 ml) whole milk
¼ cup (60 ml) sour cream
2 teaspoons Rodelle Gourmet Pure Vanilla Extract
2 ½ cups (315 g) cake flour
1 ½ cups (300 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup (170 g) unsalted butter, softened and diced
5 large egg whites

Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside

Stir together the milk, sour cream, and Rodelle Gourmet Pure Vanilla Extract. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, sugar, baking powder, and salt. Whisk to combine. With the mixer on low speed, add the butter, a few tablespoons at a time, until the butter breaks up into small pieces, no larger than a peanut, and gets coated in flour. Turn the mixer up to medium-low and stream in the milk mixture. Continue to mix until the batter is evenly moistened. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl. The batter will not be smooth

Working in batches with the mixer on medium-low speed, pour in about ⅓ of the eggs at a time. After each addition of the eggs are absorbed into the batter, stop the mixer and thoroughly scrape down the sides and bottom of the bowl. The batter will look lumpy at first, but should smooth out by the final addition. 

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 10 to 20 minutes before removing them from their pans. 

Allow the cakes to completely cool before filling and frosting.

Crème Fraîche Frosting  
1 cup (225 g) unsalted butter, softened
⅓ cup (78 ml) crème fraîche
2 teaspoons Rodelle Gourmet Pure Vanilla Extract
4 to 5 cups (425  to 625 g) confectioners’ sugar
3 ounces (85 g) melted white chocolate, cooled

Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), mix the butter on medium speed until smooth, about a minute. Add the crème fraîche and Rodelle Gourmet Pure Vanilla Extract. Mix until combined.

Stop the mixer and add about 4 cups of the sugar. Mix on low speed until incorporated. Add the melted white chocolate and mix until combined. Turn the mixer up to medium-high and mix until the frosting is light and fluffy, about 3 minutes. The frosting should be very pale in color and easily spreadable. Add more sugar as needed until desired consistency is reached.

To Assemble

Place one layer of cake on a cake board or serving plate. Dollop about ¾ cup frosting on top and spread out until smooth with an offset spatula. Place the next layer of cake on top and repeat.

Flip the last layer upside down and place it on top of the cake. Crumb coat the cake in a thin layer of frosting. This traps in all of the loose crumbs and keeps them from getting in your final layer of frosting. Chill the crumb coated cake for 15 minutes.

To ice the cake, place a large dollop of frosting on top of the cake and spread it around until flat with an offset spatula. Ice the sides of the cake in an even layer of frosting. Use an icing smoother to smooth out the sides of the cake. To clean up the top edge, use a small offset spatula to gently pull excess frosting towards the center of the cake.

Fill a piping bag fitted with a star tip with the remaining frosting. Hold the bag perpendicular to the surface of the cake and apply even pressure to the bag until a flower forms. Release the pressure before pulling the bag away. Enjoy!

Serve the cake at room temperature to ensure that the frosting is creamy and silky.

These Oatmeal Nutella Stuffed Cookies are every bit as good as they look. With crisp, golden edges and a forever gooey center, the combination of textures makes each bite even more satisfying than the last.

Crisp Meets Gooey in these Oatmeal Nutella Stuffed Cookies:

Did we have to stuff already great oatmeal cookies with Nutella? Probably not, but this is not a decision or extra step that you will soon regret. Chocolate, hazelnut, and crispy oats go so well together. The end result is a a cookie that is slightly nutty and earthy with hints of salt and lots of melty chocolate.

Stop me if I’m wrong, but a cookie with both crispy edges and soft, chewy centers is still baking goals, right? In these cookies, the oats amp up the crisp factor, and the Nutella in the middle stays soft long after cooling.

Chilling scoops of Nutella in the freezer will make them easier to cover in cookie dough. The rest of the recipe for these drop-style cookies comes together easy and quickly.

Ingredients and Extras for Making Oatmeal Nutella Stuffed Cookies:

Rolled Oats: For added texture, use rolled or old fashioned oats, not instant or quick-cooking. I reduced the amount slightly from a standard oatmeal cookie recipe and they turned out perfect.

Chocolate-Hazelnut Spread: Nutella works great, but so do many other chocolate-hazelnut spreads - just make sure to stir well before using. Scoop and freeze generous tablespoons of the spread for easier handling.

Chocolate Chips: Chopped chocolate is typically responsible for melty puddles, but we have out Nutella pocket for that. Regular chocolate chips work great in these cookies - reduced slightly to make more room for the Nutella. I prefer Ghirardelli 60% chocolate chips.

Cookie Scoop(s): Mechanical cookie or ice scoops come in hand twice with the this recipe. I used my smallest scoop for the Nutella and a medium cookie scoop for the cookies themselves. The spring-release make working with sticky doughs and messy batters a breeze.

How to Make Oatmeal Cookies with Nutella Filling:

Scoop and Chill tablespoons of Nutella or chocolate-hazelnut paste. Use a small cookie scoop or two spoons to scoop then place on a piece of the parchment paper. Freeze for at least 30 minutes or overnight.

Measure and Mix the dry ingredients together and set aside. In a separate mixing bowl, stir together the flour, baking powder, baking soda, and salt. Doing this first means no interruptions during the mixing process.

Cream the butter and sugar together. With a hand or stand mixer fitted with the paddle attachment, mix together the softened butter and sugars until smooth and creamy. Depending on the temperature of your butter, this will take between 2 to 4 minutes. You may mix by hand, but it will be a bit of a workout.

Add the egg, egg yolk, and vanilla. Mix in the eggs and vanilla until combined into the butter-sugar mixture. Scraped down the bottom and sides of the bowl once incorporated.

Mix in the dry ingredients. Dump in all of the dry ingredients from before and mix until just incorporated - meaning that the dry streaks of flour just disappeared (or a few streak still remain visible).

Add the oats and chocolate. Stir in the oats and chocolate chips until combined.

Scoop and Chill. Portion out the dough into 1 1/2 to 2 tablespoon balls while it is still soft and chill in the refrigerator for 2 to 24 hours. Do you have to rest the dough? No, you don’t have to. The dough should still be firm enough that it doesn’t spread too much, but I did find that the texture significantly improved when I baked them the following day and less messy when stuffing with the Nutella.

If you can’t wait, bake some now and some the next day!

Stuff the Cookies. Flatten one portion of dough and place a chilled Nutella dollop on top. Garb a second portion of dough and form it around the top of the Nutella, encasing it in the middle. I find it easiest to work with a few cookies at a time so that the Nutella stays firm and cold.

Bake and Enjoy. Bake the cookies on parchment line baking sheets for 13 to 16 minutes, rotating the pans halfway through baking. They are done with the edges feel slightly firm to the touch and start to brown while the centers remain soft. They will set further as they cool.

Oatmeal Nutella Stuffed Cookies

makes 15 to 17 cookies
adapted from King Arthur Baking

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (227 g) unsalted butter, softened
1 cup (218 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
3/4 cup + 2 tablespoons (78 g) rolled or old fashioned oats
2 cups (340 g) semi or bittersweet chocolate chips

1 cup (240 ml) Nutella or chocolate-hazelnut spread

In a small mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand or hand mixer, cream the butter, light brown sugar, and granulated sugar together until smooth, about 2 minutes. Add in the egg, egg yolk, and vanilla then mix until thoroughly combined. Stop the mixer and scrape down the sides of the bowl.

Dump in the dry ingredients and mix until just incorporated. It is okay if some dry streaks of flour remain.

Add the oats and chocolate chips and mix briefly until combined.

Use a cookie scoop to measure out 1 1/2 to 2 tablespoon portions and place them on a cookie sheet or cutting board. You should have 30 to 34 balls of dough. Wrap with plastic and chill for 2 to 24 hours.

Meanwhile, use a small cookie scoop or two spoons to create dollops of Nutella and place them on a piece of parchment paper. They should be about 1 tablespoon each. Scoop half as many dollops as cookie balls (15 scoops of Nutella for 30 balls of dough). Freeze the Nutella for at least 30 minutes or overnight.

When ready to bake, preheat the oven to 350°F and line baking pans with parchment paper.

Remove the cookie dough from the refrigerator. Flatten half of the dough balls and place chilled Nutella dollops on top. Take the remaining dough and place on top of the Nutella. Form the dough around the Nutella so that it is incased in dough (it may be easier to work with one cookie at a time so that the Nutella stays cold).

Place the cookies on the lined baking sheets at least 2 inches apart. Bake for 13 to 16 minutes, rotating the pans halfway through. When done, the cookies with be slightly brown and firm around the edges and soft in the center.

Cool cookies on their baking sheets set over wire cooling racks for 5 to 10 minutes before removing them with a large offset spatula. Continue to cool cookies on a wire rack for another 5 to 10 minutes before serving.

I’ve scaled down my Classic Chocolate Cake recipe to create this perfect cake for two people. When you still want a homemade layer cake without tons of dangerous leftovers begging to be devoured, make this Chocolate Cake for Two. Dressed in pink and vintage glam piping, this cake is perfect for Valentine’s Day or any other intimate celebration.

UPDATE: Now find a fudge frosted version too!!

More Valentine’s Day Dessert Ideas

Raspberry Almond Cake

Pistachio Linzer Heart Cookies

White Chocolate Rose Cupcakes

Soft Watercolor Heart Cookies

Sweet & Spicy Pink Peppercorn and Ganache Macarons

Chocolate Cake for Two Recipe

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt
1/3 cup sour cream
1 large egg
3 tablespoons canola oil
1/2 teaspoon vanilla extract
3 tablespoons coffee (or hot water)

Preheat oven to 350°F. Grease and flour one 6-inch cake pan.

In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl or liquid measuring cup, stir together the sour cream, egg, oil, and vanilla.

Create a well in the center of the dry ingredients and pour in the egg mixture. Stir the batter until combined. Pour in the coffee and mix until smooth.

Tip the batter into the prepared pan and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake on a wire rack for 10 to 15 minutes before removing it from the pan. Continue to cool completely before filling or frosting the cake.

Small Batch Buttercream

3/4 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla bean paste, or vanilla extract
1 to 2 tablespoons milk

Beat the butter at medium-low speed with an electric or hand mixer until smooth and creamy, 2 to 3 minutes. 

Gradually add the powdered sugar, vanilla bean paste or extract, and 1 tablespoon of milk with mixer at low speed, scraping bowl occasionally. Mix until blended.

Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white.  If needed, add the additional milk until smooth and spreadable. Tint with gel food coloring (reserving some plain for the piping, if desired).

Make the Chocolate Cake for Two

gel food coloring
sprinkles of your choice
star piping tip
piping bag

To assemble the cake, trim the top with a long serrated knife until it is flat and level. Split the cake into two layers by slicing the cake in half horizontally. For even layers, place the cake on a rotating turntable. Score around the middle of the cake with the serrated knife first, then make small cuts (while rotating the cake) towards the center of the cake until it splits into two layers.

Place the bottom layer of cake on a cake board or serving dish. Dollop about 1/2 cup of buttercream on top of the cake and spread until smooth with an offset spatula. Place the second layer of cake on top and gently press down to seal. Frost the cake in a thin crumb coat of buttercream to trap in any loose chocolate cake crumbs. Chill in the refrigerator for 10 minutes.

Once the crumb coat sets, smoothly frost the cake with the buttercream. Frost the mini cake as you would a large layer cake. Learn how to ice a cake here.

For the classic buttercream piping, fill a piping bag fitted with a medium star tip with the reserved buttercream. Pipe a shell boarder around the bottom edge. For the scalloped piping on top, pipe “C” shaped scrolls. Start by piping a tight spiral that curve out to make a “C” shape with the tail. Start the spiral of the next “C” on top of the precious tail. Finish with sprinkles or sugar pearls.

Serve cake at room temperature. Leftover may be stored covered at room temperature overnight or up to 3 days in the refrigerator.

Fudge Frosting
½ cup unsalted butter, softened
1 1/2 to 2 cups powdered sugar, sifted
3 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk (or hot coffee)
pinch salt

Using a hand or stand mixer, cream the butter until soft and smooth.  Stop the mixer and add in 1 1/2 cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated. Add the milk, vanilla, and salt then turn up the speed and mix on medium-high until smooth and fluffy, 2 to 4 minutes.

Add more sugar and/or milk until the desired consistency is achieved. The fudge frosting should be soft and silky but not runny.

Moist, rich, and extra fudgy - this is the cake for all chocolate lovers. With another birthday always on the horizon, pad your back-pocket or recipe box with this go-to cake recipe. It is easy to make, comes together quickly, and is soft and springy yet sturdy enough to be layered sky-high with your favorite chocolate frosting.

Why should you make this moist chocolate cake?

Besides being utterly mouth-watering and the cure for any chocolate craving, there are endless reasons to add this moist chocolate cake recipe to your repertoire. It is easy to put together and can be mixed up with just a couple bowls and measuring cups. Since we don’t need to cream butter and sugar together like a butter cake, you can easily make this cake without a stand mixer.

This oil-based cake is moist and full of chocolaty flavor. It uses pantry staples and common ingredients that you likely already have on hand. Dutch-processes cocoa powder gives it its deeply chocolatey color while a bit of coffee from instant granules or freshly brewed joe gives it a boost of flavor (I promise you can’t taste the coffee in the baked cake).

The tight crumb is moist and almost squishy yet holds up to multiple layers of fluffy fudge frosting. It is easy to stack and slice without too many loose crumbs. Any bits that did crumble were moist enough to be pressed back together. If something could embody moist and dense at the same time, it would be this fudgy cake.

Ingredients for the best chocolate cake:

Oil: The fat of choice in this chocolate cake is a neutral oil, like canola or grapeseed. It tenderizes the cake and keeps it insanely moist for days. Unlike a Devil’s Food Cake that uses butter to make it fluffy, the oil makes it tender with a tight crumb in the best way.

Sugar: I’ve experimented with using a portion of brown sugar along with white sugar in chocolate cake before, but at the end of the day, the flavor didn’t change that much. This cake relies on a good amount of granulated white sugar to keep it tender and sweet.

Eggs: Eggs provide structure (from the proteins) and moisture (from the fat). Some recipes will call for an extra egg yolk, but this recipes utilizes the whole egg and gains fat from the sour cream (see below).

Sour Cream: Most cakes need a bit of liquid, fat, and acid to create the perfect texture. Sour cream mixed with a bit of milk does the trick for this chocolate cake. While many other cakes utilize buttermilk, I favor sour cream for its higher fat content.

Milk: Sour cream on its own can be a bit too thick. When cut with a bit of milk, I prefer the combination over buttermilk - and especially over buttermilk substitutes.

Flour: Save the cake flour for vanilla butter cakes. Regular all-purpose flour is my go-to for chocolate cake.

Baking Powder: A combination of baking powder and baking soda gives the cake its lift and spring.

Baking Soda: Acid is needed to react with baking soda. Since we are using Dutch-processed cocoa (where the acid has already been neutralized), less baking soda is used.

Dutch-processed Cocoa Powder: Dutch-processed cocoa starts with cocoa beans where their acidity has been neutralized. Alkaline cocoa powder is darker in color and mellow in flavor.

Salt: We are all about flavor here, and salt is the greatest gift for balancing everything out.

Hot Water or Coffee: Adding hot water or coffee at the end of mixing smooths out the batter without having to overmix. I typically set the kettle on at the beginning of mixing and the water is hot enough by the time it is called for at the end of the recipe. If you have extra coffee brewing, feel free to swap the water for coffee - it will help boost the overall chocolate flavor (see below).

Instant Coffee: Coffee helps enhance the overall chocolate flavor. It adds depth without actually tasting like coffee. If you don’t want to use your morning brew or don’t have any fresh coffee on hand, simply add instant coffee granules to the dry ingredients.

Easy steps for making a chocolate cake:

Start by whisking the all of the dry ingredients together. This might feel like an unnecessary extra step, but this is your chance to make sure the leavening agents are well combined and that the cocoa powder doesn’t have any lumps. If the cocoa is extra lumpy, use a mesh sieve to sift them through.

Skip the stand mixer and grab a bowl. Start mixing the oil and sugars together by hand or with a hand mixer until combined. We are not trying to aerate the mixture at this time, so just mix until well combined and the sugar begins to dissolve.

In a separate measuring cup or bowl, combine the eggs, sour cream, milk, and vanilla. Break the eggs with a fork and stir until combined. Add the egg mixture to the sugar and oil then mix until smooth.

Add the dry ingredients to the batter and stir together with a large rubber spatula. The batter will start to thicken up and it will be difficult to combine with the whisk - but don’t ditch the whisk just yet! Make sure to mix the batter efficiently but don’t over do it. Watch out for dry pockets of flour that may fall to the bottom of the bowl.

Carefully pour in the hot water and use the whisk to combine. The batter will be thin. This is normal.

Pour the batter into three 8-inch cake pans (with sides that are at least 2-inches tall) that have been greased and floured. Bake in a thoroughly preheated oven for 24 to 26 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few moist crumbs.

Common Questions:

Can you substitute buttermilk for the sour cream? Yes! You can swap out the sour cream and milk for equal parts buttermilk. The taste and texture will be comparable. If you opt for a buttermilk substitute (ie milk + vinegar), the end results will likely be slightly off.

Can you substitute natural cocoa powder for Dutch-processed? No, unfortunately you can’t use natural cocoa powder instead of Dutch-processed. One is acidic while the other is neutral. You could try in a pinch, but understand that it will change the results.

Can I bake this in 9-inch cake pans? Yes! Adjust the baking time accordingly. If you are baking the batter in two 9-inch pans, make sure to only fill the pans 2/3 of the way full.

What are the best pans for baking a layer cake? Choose a good quality aluminum cake pan with at least 2-inch tall sides.

Can I bake this cake without the coffee? You definitely can! I highly recommend it the coffee, though, and I promise that you won’t taste coffee in the baked cake. But if you don’t have any, then proceed with hot water.

Moist Chocolate Cake Recipe

makes one three layer, 8-inch chocolate cake
serves 12 to 15

2 1/3 cups (315 grams) all-purpose flour
1 cup (100 grams) Dutch-processed unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons instant coffee
2 1/2 cups (500 grams) granulated sugar
3/4 cup (177 ml) canola oil
3 large eggs
3/4 cup (177 ml) whole milk
2/3 cup (156 ml) sour cream
2 teaspoons vanilla extract
1 1/2 cup (355 ml) very hot water

Preheat the oven to 350°F. Grease and flour three 8-inch cake pans and set aside.

Whisk or sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the instant coffee granules.

In a large mixing bowl, whisk together the sugar and oil until smooth until some of the sugar begins to dissolve, about 2 minutes.

In a separate bowl, add the eggs, whole milk, sour cream, and vanilla. Use a fork to break the eggs then stir to combine. Add the egg mixture to the sugar and oil and stir together until smooth.

Add in the flour mixture to the batter and stir to combine with a large rubber spatula. Make sure that you do not leave any pockets of dry flour at the bottom of the bowl but do not overmix.

Carefully pour in the hot water and whisk until smooth. The batter will be thin.

Evenly distribute the batter into the prepared pans. Bake in a preheated oven for 24 to 26 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 to 20 minutes before removing them from their pans. Continue to cool the cakes on a wire rack before storing, slicing, or frosting.

Fudge Frosting Recipe

1 ½ cups (340 g) unsalted butter, softened
5 to 6 cups (625 to 750 g) powdered sugar, sifted
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon vanilla extract
4 tablespoons (60 ml) milk
½ teaspoon salt
8 ounces (225 g) semi or bittersweet chocolate, melted and cooled

Using a hand or stand mixer, cream the butter until soft and smooth.  Stop the mixer and add in the powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated. Add the milk, vanilla, and salt then turn up the speed and mix on medium-high until smooth and fluffy, 2 to 4 minutes.

Stop the mixer and scrape down the bowl.  Add in the melted chocolate and mix until combined.

This recipe makes enough frosting to fill and frost one three layer, 8-inch cake.

Dolloped over ice cream, stirred into yogurt, or swirled on simple sugar cookies, lemon curd adds a bright, vibrant punch of flavor to our favorite treats and desserts. It is tangy, creamy, and mouth-puckering in all the right ways.

Store-bought lemon curd never seems to deliver the same freshness and zest as homemade lemon curd. At just 5 ingredients, lemon curd is definitely something worth trying to make yourself. Here’s how to make lemon curd at home:

Ingredients in Lemon Curd

Lemon Juice - Freshly squeezed lemon juice is what gives lemon curd that punchy flavor. During citrus season, lemons should be in abundance. Do not use bottles lemon juice if you can avoid it. Squeeze and strain lemons over a mesh sieve to catch any seeds.

Lemon Zest - A lot of the flavor lies within the oils of the lemon zest. Use a microplane or citrus zester to only remove the outter layer. Do not grate the white pitch, as it can be quite bitter. Concerned about the texture? We will be straining out the zest after the lemon curd cooks.

Butter - Like with all things, butter makes lemon curd rich and creamy. It also helps cooked and cooled lemon curd set and thicken. Dice you butter into small pieces so that they melt into the warm lemon curd easily.

Eggs - Whole eggs and egg yolks give body to the lemon curd. The eggs make it rich and flavourful, while contributing to its thick and creamy texture.

Sugar - Sugar adds sweetness to our tart and mouth-puckering curd. If you decide to swap in a different citrus, say orange juice for example, then the sugar levels may need altering.

How to Make Lemon Curd

Lemon curd is made by cooking most of the ingredients together on the stove then cooling until thick and spreadable. Some may opt to use a double-boiler as a safety net while others (me) prefer to bring everything together in a saucepan.

The key is to gently cook the eggs in order to thicken the mixture without scrambling it. You can do this in a saucepan over medium heat, constantly stirring and evaluating the temperature. If the mixture gets too hot, the mixture will curdle.

To make lemon curd using a double-boiler, fill a saucepan with a few inches of water then bring to a simmer. Place a fitted double-boiler pan or a glass bowl on top of the simmering water, making sure the water does not touch the bottom of the bowl. Lower the heat to maintain a simmer and mix together the lemon juice, zest, eggs, egg yolk, and sugar in the top portion. This method will take longer, but the indirect heat should ensure that the mixture does not curdle.

Lemon curd is cooked and done when it is thick enough to coat the back of a spoon and hold a line when you drag a finger through it. It should reach 170°F on a candy or probe thermometer. Once hot, strain the mixture then stir in the butter until it is melted and smooth.

Press a piece of plastic wrap directly on the surface of the lemon curd to prevent a film from forming and place it in the refrigerator until cool and thick.

Tips for Making Lemon Curd at Home

Dice the butter into small pieces. This helps it melt into the cooked lemon curd easily. If it doesn’t melt after stirring, place the curd back on top of a double-boiler and gently reheat until combined and smooth.

If cooking the curd in a saucepan, be extra mindful of the heat and always keep stirring. If the outer sides of the saucepan are hot to the touch, then you should probably turn the heat down.

Cook the lemon curd long enough for it to thicken properly. It will continue to thicken even further as it cools, but it should resemble a pourable pudding when done.

Strain the cooked lemon curd through a mesh sieve (before adding it to the butter). This not only catches the lemon zest but also any cooked bits of eggs (it happens sometimes).

Recipes to Make with Lemon Curd

Lemon Chiffon Cake with Mascarpone Cream

Lemon Meringue Layer Cake

Lemon Thyme Layer Cake

Lemon Mousse Cake with Raspberries

Lemon Curd

makes about 1 1/4 cups

5 tablespoons unsalted butter, diced
2/3 cup granulated sugar
5 tablespoons fresh lemon juice
zest of two lemons
2 large egg yolks
1 large egg

Place the butter in a heat safe bowl. Set a mesh sieve on top of the bowl and set aside.

Whisk together the sugar, lemon juice, lemon zest, egg yolks, and egg in a saucepan. Cook over medium heat, while stirring constantly with a heat-safe rubber spatula to keep the eggs from curdling. Cook until the lemon curd thickens enough to coat the back of a spoon or registers 170°F on a thermometer.

Once thickened, remove the curd from the heat and strain through the mesh sieve into the butter. Stir the lemon curd until the butter melts and combines. Press a piece of plastic wrap directly to the surface of the curd and refrigerate until cool and thick.

Lemon curd may be made in advanced and stored for up to 1 month in the refrigerator.